Abstract: The present invention relates to diaminotriazine compounds and to their use as herbicides. It also relates to agrochemical compositions for crop protection and to a method for controlling unwanted vegetation.

Abstract: Compounds of the formula (I), (I) wherein the substituents are as defined in claim 1, useful as pesticides, and especially fungicides.

Abstract: The present invention provides a method for controlling efflux type multidrug resistant plant diseases showing an excellent efficacy against efflux type multidrug resistant plant diseases, said method comprising a step of applying an effective amount of a dithiine tetracarboximide compound represented by formula (1): to a plant or soil where the plant grows.

Abstract: The present disclosure relates to methods and devices for controlling arthropods, including insects and arachnids in an environment. The methods generally comprise: generating a near-ideal gas Purified Hydrogen Peroxide Gas (PHPG) that is substantially non-hydrated (e.g., in the form of water in solution or water in solution or water molecules bonded by covalence, van der Waals forces, or London forces) and substantially free of, e.g., ozone, plasma species, and/or organic species; and directing the gas comprising primarily PHPG into the environment such that the PHPG acts to control arachnids in the environment. In certain aspects, the arachnids may be totally or partially killed.

Abstract: The present disclosure relates to a process for preparing fibers and/or fabrics having antimicrobial properties, the process comprising: determining an operating pressure limit; calculating an amount of zinc based on the operating pressure limit; forming a polyamide composition comprising: polyamide; and the calculated amount of zinc; forming fibers from the polyamide composition, wherein the forming is conducted at an operating pressure below the operating pressure limit.

Abstract: The present invention provides both compositions comprising Methylobacterium and compositions comprising Methylobacterium that are depleted of substances that promote growth of resident microorganisms on a lettuce plant or seed. Also provided are methods for improving lettuce production, methods of making the compositions, and methods of treating a lettuce plant or seed with the compositions comprising Methylobacterium.

Abstract: Disclosed are beneficial complexes comprising entomopathogenic nematodes (EPNs), binders, and external cargos, methods for preparing the same and systems comprising the same.

Abstract: The disclosure provides stable antimicrobial (e.g., antibacterial or antifungal or both) peptides (SAMPs) that may be used in methods of preventing or treating a bacterial disease (e.g., a Liberibacter disease, such as citrus greening disease (also called Huanglongbing (HLB)) or potato Zebra Chip disease, and other bacterial diseases such as those caused by Agrobacterium tumefaciens (also known as Rhizobium radiobacter) and Pseudomonas syringae) in plants (e.g., citrus plants or potato plants). SAMPs disclosed herein may be heat stable, as well as stable in plant extracts and/or in plant lysates (e.g., citrus lysates).

Abstract: Disclosed are double stranded RNA (dsRNA) molecules that are toxic to insect pests. In particular, interfering RNA molecules capable of modulating expression of a pest insect target gene and that are toxic to the insect pest are provided. Further, methods of making and using the interfering RNA, for example as the active ingredient in an insecticidal composition or in a transgenic plant, to confer protection from insect damage are disclosed.

Abstract: The invention relates to biotechnology, pharmacy, cosmetology and veterinary medicine, and can be used in the manufacture of therapeutic, prophylactic, cosmetic, and sanitary and hygienic products such as sprays for air treatment, as well as gels, balms, lotions and liquids for impregnating antiseptic and immune-enhancing wipes, which do not cause side effects. The technical problem solved by the proposed technical solution consists in increasing the aggregative stability and improving the organoleptic properties of the composition of essential oils and phytoextracts during dilution, storage, pressure increase, freezing while maintaining biological activity. The basic alcoholic-based composition for the preparation of a biologically active agent for the treatment of the human environment includes combinations of essential oils and phytoextracts at a total amount of up to 48%.

Abstract: Disclosed herein are compositions, methods, and kits for suppression in huanglongbing (HLB) in a subject having HLB (or otherwise for treatment of symptoms of HLB in a subject in need thereof. In embodiments, compositions and methods as described herein comprise compositions relating to oak leaf extract to applied to or around citrus plants having or suspected of having HLB.

Abstract: A cooking appliance includes a body having a first cavity. A sensor is operably coupled with the first cavity to obtain a first data. A humidifier is in fluid communication with the first cavity to control a relative humidity within the first cavity. A controller is in electric communication with the sensor to receive the first data. The controller detects at least one of a surface condition and a growth condition of a food substrate using the first data.

Abstract: A dusting powder sprinkling apparatus comprises a frame body, a hinge, a hook, and a toggle latch. The frame body presses the entire circumference of a mesh body, excluding the portion provided with through-holes, along the outer peripheral surface side of the mesh body to fix the mesh body to the hopper. The hinge rotatably fixes a first frame side extending along the rotation axis direction of the brush to the outlet of the hopper. The hook is fixed to a second frame side extending along the rotation axis direction of a brush in the frame body. A tip portion of the hook projects from the outer periphery of the frame body. The toggle latch is fixed to the outlet of the hopper facing the hook and is capable of engaging with the tip of the hook.

Abstract: A pizza saucer having a housing in which components may be mounted. The housing includes a base having an upwardly facing deck, a neck that extends from the base to a head, and a manifold mounted to the head facing the deck. The housing contains at least one pump to convey pizza sauce from a source to the manifold, and a computer that controls a rotary prime mover in the base with a driveshaft extending through the deck to a tray drivingly linked to the driveshaft. An input, such as a touchscreen, is mounted to the head and faces the user during operation. With the touchscreen, the user may input the crust size. The computer actuates the pumps and the rotary prime mover, simultaneously causing the crust to rotate 360-370 degrees and the manifold to dispense sauce onto the crust until the crust is coated.

Abstract: Device for processing dough, comprising at least one transporting conveyor having a transport surface for transporting a first dough sheet, at least one feed line, for feeding at least a second dough sheet onto the first dough sheet, thus forming a multi-layered dough sheet, and at least one incision maker with a pattern of protruding blades for cutting a pattern of incisions in at least one of the dough sheets, the protruding blades movable with a directional component towards and from the direction of the transport surface and a cutting station for cutting the multi-layered dough sheet into dough pieces and a rolling station for rolling up the cut out dough pieces.

Abstract: A cover device of a noodle-making machine comprises a covering member, a hinge member, and a stopper. The covering member is configured to cover an opening where a cutting blade can be exchanged therethrough. The stopper prevents the closed covering member from opening. The stopper is configured to move between a locked position and an unlocked position. When the stopper is at the unlocked position, the covering member can be opened. The stopper is configured to rotate from the unlocked position to the locked position due to gravity, without user intervention, when the covering member is at the closed position. The stopper is held by the hinge member when the covering member is at the open position.

Abstract: Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ratio cakes) are provided. The flour improver as disclosed herein comprises between 10% and 97.5% (w/w) of non-wheat flour, wherein the non-wheat flour is one or more non-wheat flours selected from the group consisting of rice flour, oat flour, quinoa flour and buckwheat flour; between 2% and 20% (w/w) of a gel-forming protein in addition to protein present in the non-wheat flour; and between 0.5% and 3% (w/w) of calcium 2+ ions.

Abstract: Disclosed is a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries. The method includes the steps of: (i) developing the baker's yeast strain, preferably with the process of multiple crossing, by using the combination of one or more than one of the mutagenesis, evolutionary engineering, asexual hybridization, recombinant DNA technology and sexual hybridization methods; (ii) preparing the synthetic or flour-based selective nutrient medium, preferably the synthetic nutrient medium having a sugar content of 0%, 15% and/or 25%, and incubating the strains developed in multiple well plates inside the nutrient medium prepared; (iii) scanning the strains incubated by using a high-resolution optical scanner, or by the naked eye or a device with a spectrophotometric reader, preferably by using a high-resolution optical scanner, and selecting the strains that perform the best acidification.

Abstract: A meat smoker/cooker device is provided and includes a fuel chamber having a fuel chamber structure which includes a fuel chamber sidewall that defines a fuel chamber cavity, wherein the fuel chamber sidewall includes a first mounting hole, a second mounting hole and a sidewall slot communicated with the chamber cavity. Additionally, the meat smoker device also includes a fuel container having a container rim and being located within the chamber cavity proximate the slot bottom and an ignition article having an ignition article handle, an ignition article mounting structure and a heating element, wherein the ignition article handle includes a handle portion movably located within the sidewall slot and wherein the ignition article mounting structure is configured to mountingly engage with the first and second mounting hole, such that the ignition article is configurable between a first and second configuration.

Abstract: A method for producing a purée from a food product, comprising the following steps: refining the food product up to obtaining a purée; de-activating the enzymes by heating the purée, in order to prevent oxidation of the purée. The step of de-activating the enzymes comprises the step of passing an electric current through the purée between electrodes of a first ohmic heater (31).

Abstract: Methods of reducing the viscosity of a liquid flowing through process equipment by introducing into the liquid a quantity of micro- and/or nano-sized bubbles are disclosed. In particular embodiments, the liquid comprises a plurality of very fine charged particles, such as proteins. The bubbles that are introduced into the liquid induce within the liquid/bubble interface a charge that is of the same polarity to that of the charged particles dispersed within the liquid. Liquid products comprising a plurality of micro- and/or nanobubbles are also disclosed.

Abstract: A process for the reduction of Maillard reaction (and thereby browning) in a cheese food product, wherein the process comprises contacting the product with a hexose oxidase (EC1.1.3.5) and/or cellobiose oxidase (EC 1.1.99.18) enzyme.

Abstract: A non-hydrogenated mixed dairy and non-dairy cream includes the following raw materials in weight percent: non-hydrogenated vegetable oil: 8%-18%; sorbitan monostearate: 0.05%-0.5%; stearyl monoglyceridyl citrate: 0.02%-0.5%; mono- and diglycerides of fatty acids: 0.05%-1%; lactate monoglyceride: 0.02%-1%; sodium stearoyl lactylate: 0.02%-0.5%; sucrose fatty acid ester: 0.05%-0.5%; polyglycerol ester: 0.02%-0.5%; carrageenan: 0.01%-0.1%; microcrystalline cellulose: 0.05%-0.8%; modified cellulose: 0.05%-1%; sodium caseinate: 0.1%-1.5%; potassium dihydrogen phosphate: 0.02%-0.2%; sugar: 2%-6%; glucose syrup: 2%-12%; fat-containing dairy product: 8%-18%; and water: 20%-60%.

Abstract: A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

Abstract: A beverage consisting essentially of coffee beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.

Abstract: Systems and methods for processing food products.

Abstract: A confectionery dispensing garment is presented. The invention comprises a garment such as a brassiere with one or more cups shaped substantially as a truncated cone with a first small radius opening and a first large radius opening. The first small radius opening is sized to substantially expose a wearer's nipple. A truncated conic housing with a second small radius opening and a second large radius opening is removably couplable to the garment. The first small radius opening and the second small radius opening are sized substantially the same. Each truncated conic housing is configured to fit over one of the one or more cups of the brassiere such that the second small radius opening aligns with the first small radius opening to expose the wearer's nipple. One or more substantially torus shaped confectionery units is removably coupled to an outside surface of said truncated conic housing.

Abstract: A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to gamma radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with gamma radiation.

Abstract: The invention relates to a device (10) for preparing a cooled or frozen and/or foamed product, comprising: a product inlet (20) through which a certain quantity of fluid at ambient temperature, optionally also with air, enters the device, at a certain flow rate, this flow rate depending on the type of product to be prepared by the device; a processing chamber (108) through which the fluid flows and where it is processed, the processing chamber (108) defining a volume for the flow of fluid; at least a processing element (100, 200; 300) rotatable within the processing chamber (108) and configured to mix and/or scrap and/or foam by Couette Flow effect the fluid flowing through it; a cooling element (60) providing a certain cooling power configured to cool at least partially the processing chamber (108) which is at least partially in contact with the fluid.

Abstract: A method of preparing a protein concentrate and protein concentrate compositions are described. The method relates to combining an aqueous process stream from a grain milling process with an oil seed material to form a slurry, steeping the slurry, and isolating a protein concentrate from the slurry. In one embodiment, the aqueous process stream comprises a soluble protein. In some embodiments, the method includes additional steps such as enzymatic treatment, washing of the isolated protein concentrate, and drying the protein concentrate.

Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.

Abstract: A fat delivery system includes particles of at least one emulsified fat at least partially encapsulated in gelled material. A food product includes a plant-based protein base and a plurality of fat delivery particles dispersed within the plant-based protein base. The food product may be a plant-based meat analogue that approximates the appearance, flavor and texture of certain meat products. Methods for making the fat delivery particles and the food product are also disclosed.

Abstract: Methods of identifying canine subjects having an increased likelihood of developing elevated levels of 4-ethylphenyl sulfate, canine stress, canine anxiety and/or an inhibition of growth of beneficial microbes and promotion of growth of harmful microbes are disclosed. Methods comprise analyzing a biological sample obtained from the canine subject for the presence of two copies of a minor allele of the single nucleotide polymorphism BICF2P1175095 in a canine subject. Methods of treating the identified canine subjects by administering an effective amount of tomato pomace are also disclosed. Methods of treating canine subjects for elevated 4-EPS levels, canine anxiety or canine stress are disclosed. Canine food compositions that comprises tomato pomace are disclosed.

Abstract: The present disclosure provides compositions and methods for providing a health benefit to a growing animal comprising administering a food composition to the animal, wherein the food composition includes a brain development blend. The brain development blend generally comprises DHA, EPA, taurine, choline, thiamine, riboflavin, pantothenic acid, niacin, pyridoxine, vitamin B12, and folic acid.

Abstract: The present invention relates to methods of determining the levels of 3-methylhistidine before and after a meal in a companion animal, wherein the meal is a pet foodstuff having a particular protein to fat ratio, which is useful in decreasing the levels of 3-methydlhistidine post-prandially and having the beneficial effects as described herein. The pet foodstuff comprises a ratio of protein to fat of 1:0.27 to 1:0.63 on a gram:gram as fed or dry matter basis. The pet foodstuff described is fed to a companion animal for use in reducing and/or preventing sarcopenia. The present invention also relates to methods of feeding the pet foodstuff described and/or dietary regimes to provide the companion animal with the benefit of reducing and/or preventing sarcopenia.

Abstract: Disclosed herein is a pet food composition and methods of making a pet food composition using an extrusion process, wherein the resultant pet food composition comprises an enhanced level of resistant starch. The pet food compositions disclosed herein may increase the proportions of beneficial gastrointestinal bacteria, such as Lactobacillus and Bifidobacterium, while decreasing deleterious bacteria such as Megamonas. The improved microbial environment resulting from the pet food compositions disclosed herein having an enhanced level of resistant starch may lead to both improved gastrointestinal and psychobiotic health for the animal consuming the pet food composition.

Abstract: A feed material for livestock is effective in prevention and/or treatment of pathogenic infections in livestock and/or in increasing efficiency in livestock production. Enteral administration of polysaccharide butyryl esters to livestock animals results in increased butyrate concentrations in the lower intestinal tract. This leads amongst others to a reduced presence of pathogens in the lower intestinal tract and feces and superior growth performance results compared to other butyrate formulations or products. The feed material provides polysaccharide butyryl esters, compositions, such as feed additives and/or feed, having the polysaccharide butyryl esters, as well as the uses of the polysaccharide butyryl esters as feed additive, e.g. for preventing or treating pathogenic infections in livestock and/or in increasing efficiency in livestock production.

Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: Methods of analyzing a biological sample obtained from the canine subject for the presence of one or two copies one or two copies of minor allele T of SNP Affx-206229307; or one or two copies of minor allele A of SNP Affx-206560187; or one or two copies of minor allele T of SNP Affx-206229307 and one or two copies of minor allele A of SNP Affx-206560187 are disclosed. The methods are used in methods to identify a canine subject that has an increased likelihood or risk of hypothyroidism and in methods of treating a canine subject to reduce risk of hypothyroidism or to treat a canine subject that has hypothyroidism. The treatments comprise administering to the canine subject a low arginine diet and/or comprising an effective amount of a composition comprising a protein source, a carbohydrate source, a vegetable source, and a fruit source. Canine food compositions are disclosed.

Abstract: The problem of the invention is to provide a malt beverage which has rich feeling, a reduced grain smell, and can also be produced at a low cost. The means for solving the problem is a malt beverage containing ?-cadinene at a concentration of 3-10 ppb.

Abstract: The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfactant, wherein the porous particles have a closed porosity of between 10 and 80%. A further aspect of the invention is a process for manufacturing a beverage powder.

Abstract: A variety of plant products that are intended for consumption can become contaminated with microbial growth. The levels of contamination must be reduced or eliminated in order for the product to pass microbial growth testing standards. The contaminated plant product can be sterilized using high pressure processing to treat the product with a pressurized gas at a temperature for a desired period of time to reduce the level of the microbial contaminants present in the plant product to a predetermined acceptable level. After treatment, the sterilized plant product can then pass microbial testing standards and be fit for consumption.

Abstract: A food processor is disclosed and includes a main body, a grinding container mounted in a portion of the main body and forming a space therein, a grinder rotatably disposed in the grinding container, a grinding motor for rotating the grinder, a drying container mounted under the grinding container inside the main body and forming a space therein, a heating device for supplying heated air to the drying container, and a discharge container detachably mounted under the drying container inside the main body and forming a space therein. The grinding container has a surface facing the drying container that is openable toward the drying container, and the drying container includes one side surface formed so as to be openable toward the discharge container.

Abstract: The present invention discloses an edible film with enhanced release efficiency of essential oil and a preparation method thereof. The edible film is composed of at least one blank layer and at least one essential oil-rich layer; during casting, the blank layer serves as a substrate layer and the essential oil-rich layer serves as an intermediate layer or an external layer; wherein the blank layer is composed of an alcohol-soluble protein-water-soluble protein composite film, and the essential oil-rich layer is composed of an alcohol-soluble protein-water-soluble protein composite film loading with essential oil. The present invention provides a structure and a method of divisional enrichment of essential oil, wherein the essential oil of equal mass is enriched in a certain layer of the film. Compared with the existing edible film loading with essential oil, the essential oil is loaded to the entire film matrix in the present invention.

Abstract: Methods and apparatus for electrostatic dispensing fluid onto food products are disclosed. An electrostatic dispense system includes a material supply, a voltage block, and a power supply to electrostatically charge a coating material. The electrostatic dispense system further includes a dispense assembly, a conveyor through or by which a food product is configured to be conveyed, and a support that supports at least one liquid outlet of the dispense assembly. The dispense assembly dispenses the electrostatically charged coating material from the at least one liquid outlet onto the food product. The voltage block provides electrical isolation, and includes a pump that pumps the electrostatically charged coating material to the dispense assembly.

Abstract: A food thawing apparatus includes a cabinet structure defining a thawing chamber, and at least one air mover and associated air flow structure for causing an air flow through the thawing chamber. At least one air heating element is positioned for heating the air flow. At least one shelf is positioned within the thawing chamber for supporting a food product in the thawing chamber, the shelf including at least one integrated shelf heating element. A control system is configured for controlling the air mover, the air heating element and the shelf heating element so as to thaw the food product.

Abstract: A process of producing crispy pulses includes hydrating a plurality of raw pulses including cooking to produce hydrated pulses having a predetermined hydrated texture and a predetermined hydrated moisture content and crisping the hydrated pulses to produce the crispy pulses having a crispy texture and a predetermined final moisture content. A crispy pulse formed from a raw pulse has a predetermined crispy texture profile and a crispy texture.

Abstract: The invention relates to method for preparing a foodstuff in a food processing system (100), the system comprising solid state radio frequency cooking means (51) that transmits an electromagnetic wave to a food substrate and a cavity where the food is cooked, the method monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means (51) and the reflected power in the cavity, for optimising the delivery of the radio frequency power to the food substrate by controlling and adjusting at least two parameters: the emitted frequency of the solid state radio frequency cooking means (51) and the distance of the cooking means (51) to the food substrate. In the method of the invention, the dielectric properties, the water content and/or the compaction of the food substrate are monitored throughout the preparation method.

Abstract: A hummus-like food has a base; the base has sake lees and has soy pulp and/or ground soybeans; fractional water content of the base is within a range that is 30% to 95%; and a wt % ratio of the sake lees to the soy pulp and/or ground soybeans present within solids content of the base is within a range that is 80:20 to 5:95.

Abstract: Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.