Abstract: The invention relates to methods for controlling mycotoxin production in field populations of heterothallic and homothallic filamentous fungi through application of biocontrol compositions comprising selected strains of the heterothallic and homothallic filamentous fungi, the selected strains having a lineage of low mycotoxin production or no mycotoxin production and having opposite mating types (heterothallic) or both mating types (homothallic) (e.g., MAT1-1, MAT1-2).

Abstract: A dough-stretching machine, which is particularly adapted to stretch pizza dough, includes a frame associated with which are a support plane for the mass of dough to be stretched; a dough-stretching unit arranged at the top and coaxially to the support plane according to the defined vertical axis of the frame; movement apparatus for moving the support plane towards/away from the dough-stretching unit. The dough-stretching unit includes a modelling body configured to come into contact with the mass of dough; a plate in which a plurality of radial grooves are identified, each of which slidably houses a modelling element for the mass of dough; kinematic apparatus adapted to move the modelling elements along the radial grooves towards the vertical axis or away from the axis itself.

Abstract: Frozen un-proofed dough pieces are produced by pinching an upper skin of an un-proofed dough body to a lower skin and producing a score through the upper skin prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed either before, during or after the individual un-proofed dough pieces are actually created, but before freezing.

Abstract: Scored dough pieces are produced by forming a dough piece, freezing the dough piece to produce a frozen dough piece and scoring the frozen dough piece to produce a scored dough piece having at least one score. The frozen dough piece can be scored with a saw blade, water knife or laser. In addition, a coating or treatment can be applied to the at least one score of the scored dough piece.

Abstract: A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

Abstract: A patty forming machine configured to mold food products, and its method of use, is provided. The patty forming machine includes a stripper plate through which food product is configured to pass when the stripper plate is in a fill position, a sensor configured to determine positions of the stripper plate, a movable mold, and a sensor configured to determine positions of the mold. A processor is operatively coupled with the sensors. The processor is configured to receive information from the sensors and to determine when the stripper plate is to be moved from the non-fill position to the fill position relative to a determined position of the mold.

Abstract: A fish meat oxidation suppression method, preservation method, transportation method, discoloration suppression method and fishy smell suppression method involve refrigerating the fish meat at a temperature of at least 0° C. but not more than 6° C. in a state where the fish meat is in contact with a substrate, wherein the substrate is provided with, at least in the portion that contacts the fish meat, fungi belonging to the genus Helicostylum, the genus Thamnidium, or the genus Mucor. The fish meat has a surface covered with the substrate, wherein the substrate is provided with, at least in the portion that contacts the fish meat, fungi belonging to the genus Helicostylum, the genus Thamnidium, or the genus Mucor.

Abstract: A method for preserving chopped fresh parsley and extending the storage stability thereof through an admixture of chopped fresh parsley and dried mint, dried parsley, or a combination thereof. The intermixing of chopped fresh parsley with dried mint, dried oregano, or a combination thereof is in the absence of thermal and chemical adulterants, where absorbing moisture released from the chopped fresh parsley is with the dried mint, dried oregano, or a combination thereof such that the water activity of the mixture is less than 0.90, thereby inhibiting microbial growth, enzymatic browning, or a combination thereof, and extending the storage stability of the chopped fresh parsley to at least 48 hours at a temperature range of 33° F. to 75° F. When included in a tabbouleh salad dish, the resultant mixture extends the storage stability of the tabbouleh salad to at least 48 hours to beyond 72 hours.

Abstract: Provided are polymers of milk protein monomers, methods of manufacturing such polymers, and compositions comprising such polymers.

Abstract: A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

Abstract: Aspects described herein relate to improved beverage compositions with lipophilic active agents and related methods. More particularly, aspects described herein relate to stable ready-to-drink beverage compositions comprising lipophilic active agents, methods of making such compositions, and methods of use.

Abstract: The present invention relates to a system for extracting/separating a caffeine-rich powder from the silverskin which surrounds the coffee seed/bean using an apparatus comprising at least one chamber for premixing distilled water and silverskin, an ultrasonic extraction cell comprising at least one module comprising at least one acoustic transducer and one acoustic radiation emitter, at least one mechanical separation tank, at least one drying unit and at least one apparatus monitoring/control unit, wherein the caffeine-rich powder is extracted/separated as a result of the breakdown of the silverskin molecular structure by the acoustic energy generated by the vibratory movement of the acoustic radiation emitter actuated by the acoustic transducer, and as a result of the chemical affinity of caffeine for distilled water.

Abstract: The present invention relates to a laver fried snack in a three-dimensional shape and a preparation method therefor. Being easy to eat, the laver fried snack can be readily ingested by anyone irrespective of time and place and can be used as a side dish for meals or for alcoholic beverages. The laver fried snack can be variously configured according to tastes and needs of consumers, such as for persons reluctant to eat due to their dietary habits, or foreigners, the elderly, children, or patients and thus can be easily applied.

Abstract: An expansion evaporator includes a heat exchanger and a replaceable freezer cylinder detachably received within a receiving channel of the heat exchanger, wherein the replaceable freezer cylinder has a feeding channel for raw material feeding therethrough to thermally communicate with the heat exchanger so as to form a frozen product within the feeding channel. The replaceable freezer cylinder is detached from the heat exchanger for cleaning purpose as the raw material is not contacted with the heat exchanger.

Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen is aerated confection.

Abstract: The invention relates generally to the field of improving the sensor), quality profile of plant protein based compositions. In particular, the invention relates to the removal of undesired plant-like aroma and astringent/bitter taste from plant protein based compositions. For example, the invention relates to a process for improving the sensor), quality of a plant protein containing composition comprising the steps of bringing the plant protein containing composition in contact with a food grade oily composition, and removing the oily phase from the plant protein containing composition.

Abstract: The present invention relates to probiotic compositions and methods of using such compositions. In particular, the present invention provides method of using segmented filamentous bacteria to improve gastrointestinal health, reduce bacterial pathogens, and stimulate host immune function in poultry.

Abstract: Provided is an application of cinnamaldehyde and/or allantoin to partially replace or fully replace high zinc amounts in suckling piglet feed. Also provided are a feed additive or additive premix which uses cinnamaldehyde and/or allantoin to partially replace or fully replace high zinc amounts, and a suckling piglet feed which uses the feed additive or additive premix. The application of cinnamaldehyde and/or allantoin, the feed additive or additive premix and the feed reduce or remove the use of high zinc amounts in feed, and also have the effects of resisting diarrhea and promoting pig growth and development.

Abstract: There is provided an animal feed composition comprising Polyhalite in a concentration between 0.5%-5% w/w.

Abstract: The present invention relates to a method for producing a pet chew product by a single injection molding cycle, comprising the steps of providing a thermoplastic starch mixture; converting said mixture into a thermoplastic starch-based melt; injecting the resulting thermoplastic melt comprising said optional blowing agent in a mould cavity while partially opening the mould during melt injection; allowing the thermoplastic melt in contact with the mould cavity wall to at least partially cool and set thereby forming the outer skin of a first density or hardness; partially opening the mould during melt cooling to allow gas expansion in the non-cooled core of the injected thermoplastic melt and formation of a foamed core of a second density or hardness; allowing the melt to cool and set, and ejecting the pet chew product from the mould cavity.

Abstract: A method of preparing includes storing cut crop material in an accumulation having an oxygen barrier. The cut crop material ferments within the accumulation to form a silage material. After the fermentation of the silage material, the silage material is mechanically macerated with a macerator, and then fed to ruminant animals.

Abstract: The present invention relates to the field of beverages or beverage bases, in particular to the field of health beverages. The beverage or beverage base is produced by preparing an aqueous extract of unmalted cereal grains. Fermenting the aqueous extract by cold contact fermentation and/or with inactivated yeast to obtain a fermented aqueous extract. The aqueous extract or fermented aqueous extract is then mixed with a juice, to obtain an alcohol free or low alcohol beverage or beverage base with desirable ingredients.

Abstract: Systems and methods for processing a product. The methods comprise: receiving the product in a vacuum chamber, the product enclosed within a first packaging item having at least a portion that is semi-permeable under vacuum conditions; introducing a reagent into the vacuum chamber (the reagent comprising a combination of a sterilization substance for sterilizing the product and a preservation substance for preserving a sterilization state of the product); causing the reagent to pass through the portion of the first packaging item that is semi-permeable such that a sterilization of the product by the sterilization substance occurs concurrently with a modification of an internal atmospheric condition within the first packaging item by the preservation substance; and preserving the sterilized state of the product via the modified internal atmospheric condition of the first packaging.

Abstract: A method for masking corking on the surface of polyphenol-containing plant parts is characterized by contacting the surface of the polyphenol-containing plant parts with one or more iron(III) salts, preferably with an aqueous solution that contains one or more iron(II) salts.

Abstract: Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts. The purpose of any pre-harvest plant protection program for fruit, cutflowers and vegetables (fruit and vegetables are selected from cereals, e.g. wheat, barley, rye, oats, rice, sorghum and the like; beets, e.g. sugar beet and fodder beet; pome and stone fruit and berries, e.g. apples, pears, plums, peaches, almonds, cherries, strawberries, raspberries and blackber leguminous plants, e.g. beans, lentils, peas, soy beans; oleaginous plants, e.g.

Abstract: The invention relates to a method and associated equipment for obtaining a product in the form of deep-frozen, dissolved-gas-rich granules, particles or beads from a liquid, semi-liquid or pasty matrix (2), comprising the following steps: gasification of the matrix (2) by incorporating a gas; dispensing the matrix (2) in the form of drops; and cryogenically freezing the matrix drops by immersion in a cryogenic fluid (70), the step of gasification of the matrix (2) involving dissolving a large amount of the gas generated by the evaporation of the cryogenic fluid in the drops by increasing the number of gas molecules in a high gas density zone, called high molecular density zone, located above the surface of the cryogenic fluid and on the path of the matrix drops before they are immersed in the fluid.

Abstract: A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50° C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

Abstract: The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.

Abstract: A flavour composition is provided. The composition includes a characterizing citrus flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino acid selected from the group consisting of acidic, basic, aromatic, hydroxylic and mixtures thereof; at least one organic acid; at least one sugar and at least one mineral.

Abstract: Provided is a solid composition which is not too hard and excellent in edibility and to which a dry and good crispy texture and a favorable raw material-derived flavor are imparted regardless of a high content of insoluble dietary fiber. A solid composition includes a powder of an edible part and/or an insoluble dietary fiber localized site of one or more selected from the group consisting of dried vegetables, dried grains, dried pulses, and dried fruits is provided. The solid composition contains 3 mass % or more of protein. The solid composition contains 3 mass % or more of insoluble dietary fiber. The moisture content on wet basis is 11 mass % or less. The drying rate (105° C., 5 minutes) is 0.02 g/s·m2 or more. A 50% integrated diameter of particles in an aqueous dispersion of the solid composition after ultrasonication is more than 5 ?m and 600 ?m or less.

Abstract: An emulsion composition includes water, an oily component, gum ghatti and a modified starch. The content of the gum ghatti is 32% by mass or less and the content of the modified starch is 500 parts by mass or less relative to 100 parts by mass of the gum ghatti. The emulsion composition has excellent emulsion stability.

Abstract: A fortified nutritional supplement that includes a source material having a full spectrum nutritional complex of a source of a nutrient and a purified nutrient component. The fortified nutritional supplement may provide synergistic effects of the nutrient component in combination with the full spectrum nutritional complex of the source. However, as the source material may have very low concentrations of the nutrient, the use of the purified nutrient component in combination with the source material may facilitate beneficial amounts of the nutrient component in an acceptable, convenient, and reasonable serving amount. Thus, the targeted nutritional benefit of the nutrient component may be achieved with an effective amount of the nutrient component in a reasonable serving while maintaining the full spectrum nutritional complex of the source. One particular implementation involves turmeric root powder as the source material and purified curcumin as the nutrient component.

Abstract: The present invention relates to palatinose syrup comprising palatinose, glucose, fructose and trehalulose, the palatinose syrup comprising 19˜22 wt % of palatinose with respect to the total amount of solids. Further, the present invention relates to a medicine or food product comprising the palatinose syrup.

Abstract: Nutritional formulation suitable to manage the diet for phenylketonuria, which comprises glycomacropeptide (GMP) as the primary source of proteins and additional complementary essential amino acids, to complete the required protein profile, supplied in a mixture comprising arginine, cystine, histidine, tryptophan, tyrosine and leucine.

Abstract: The present disclosure generally relates to methods of preparing protein hydrolysates for use in pediatric nutritional compositions. Specifically, alpha-, beta- and/or kappa casein enriched casein, acid casein or caseinates can be hydrolyzed with proteases such as trypsin (trypsin-like), chymotrypsin (chymotrypsin-like), pepsin and/or plasmin to produce a hydrolysate that is close to the peptide composition of human breast milk.

Abstract: Filled roll dough products, such as pizza rolls, are made with an outer dough shell with an internal filling material. Versus a conventional pizza roll, pizza rolls in accordance with the invention employs a filling material having a lower viscosity upon heating due to the removal of a majority of a viscosity altering additive (e.g., methyl cellulose) used in a conventional filling and an outer dough shell formed with spaced internal ridges which increase the structural integrity of the outer shell while not at all changing the external appearance. While removal of the viscosity altering additive from the filling material increases a blow-out rate for the product, the inclusion of the ridges decreases the blow-out rate to the extent that either a reduction or no significant change in product blow-rates is produced.

Abstract: A modified carbon material, including a carbonaceous material and a water-insoluble modifier combined with the carbonaceous material, wherein the water-insoluble modifier is CuO, the carbonaceous material is one of or a mixture of biomass carbon or carbon black, a mass of the water-insoluble modifier is being 0.1-10 wt % of the carbonaceous material. The method for preparing the modified carbon material includes: (1) soaking the carbonaceous material in a copper sulfate solution for 5 to 36 hours, and (2) adding an alkali solution into a solution obtained in step (1) to provide a pH value ?12, and after keeping the pH value for 0.5 to 2 hours, filtering and drying to obtain a solid. (3) using the carbonaceous material as a combustion heat source to reduce the ignition temperature, increase or reduce the peak thermal power temperature.

Abstract: A smoking article has an outer surface and a plurality of frangible microcapsules provided on the outer surface, wherein the microcapsules are capable of being manually ruptured by a consumer to release an odorant encapsulated therein. The smoking article preferably comprises a wrapped tobacco rod; and a filter attached to the wrapped tobacco rod by tipping paper, a mouth end portion of which is “over tipped” with a band or strip of “Peel and Sniff” microcapsules and/or a band or strip of “Scratch and Sniff” microcapsules.

Abstract: Implementations of cigar reroller are provided. In some implementations, the cigar reroller comprises a new content processor, a cigar holder, an existing content remover, and a new content adder. In some implementations, the cigar reroller may further comprise a housing. In some implementations, an example method of operation of the cigar reroller comprises processing a replacement smokeable content by the new content processor, receiving a cigar by the cigar holder, removing the existing smokeable content from the cigar by the existing content remover, and inserting the processed replacement smokeable content into the emptied cigar to form a rerolled (e.g., refilled or reloaded) cigar by the new content adder.

Abstract: Apparatus for analysing a rod-shaped smoking article is disclosed. The apparatus comprises a source (10) of x-ray radiation arranged to irradiate an area of the article (30), one or more area image sensors (12) arranged to detect x-ray radiation from an area of the article and to produce two-dimensional image data therefrom, and a drive mechanism arranged to move the smoking article (30) or the sensor (12) in an axial direction. A processing unit (20) is arranged to process two-dimensional image data produced by the area image sensor (12) at a plurality of different axial positions and to produce an output in dependence thereon. The processing unit may be arranged to output a two-dimensional image to be displayed and/or to output processed dimensional or quality information.

Abstract: Improved methods of transferring a portion of smokable material from a casing into a smokable tube include displacing the casing and the portion of smokable material into the tube by specified amounts and at least partially withdrawing the casing from the tube, while holding the portion in the tube. A device for carrying out the methods includes a tube receiving area for receiving a smokable tube to be filled, portion displacement means for displacing the portion relative to the casing, and casing displacement means for engaging and displacing the casing.

Abstract: A non-combustible heating-type smoking article includes: a tobacco filler; and a wrapper enclosing the tobacco filler. The wrapper includes: a substrate sheet made of metal; a first sheet made of paper and bonded to one surface of the substrate sheet on a side of the tobacco filler; and a second sheet made of paper and bonded to one other surface of the substrate sheet on a side opposite to the one surface.

Abstract: A system for portioning a beaded substrate in a rod. The system includes a suction conveyor belt. The suction conveyor belt includes a belt suction chamber, a first belt end, and a second belt end, the second belt end opposite and downstream of the first belt end. The system also includes a metering device configured to provide the beaded substrate to the suction conveyor belt, and more specifically to the first belt end. The metering device includes a reach and a hopper. The metering device may provide the beaded substrate to the first belt end prior to the suction conveyor belt biasing a filler material onto the first belt end. The system may further includes a cutting mechanism that cooperates with the metering device to position the beaded substrate a first distance away from a first cut end.

Abstract: A reusable multiple dose smoking appliance includes a cover and a base that removeably cooperate with a receptacle. The receptacle defines at least one reservoir configured to contain a volume of a smokeable media and at least one primary smoke channel. Cooperation of the base and receptacle define a secondary smoke channel that is in fluid communication with the primary smoke channel. An aperture is defined by the cover and is oriented to selectively expose and obstruct the smokeable content reservoir. When the reservoir is exposed to atmosphere and a combustion source is disposed proximate thereto, user inhalation effectuates combustion of the smokeable media such that the fire effluent or smoke is communicated to the user via the primary and secondary smoke channels.

Abstract: A smoking materials packaging device may be moved between an open and closed position, and may include a back panel movingly coupled to a first side panel via a first hinge. A front panel may be movingly coupled to a side of the first side panel opposite to the back panel via a second hinge. A second side panel may be movingly coupled to a side of the front panel opposite to the first side panel via a third hinge. A flap panel may be movingly coupled to a side of the second side panel opposite to the front panel via a fourth hinge. Smoking material(s) may be coupled to the front and back panels. A first magnetic element may be coupled to the flap panel and a second magnetic element may be coupled to the back panel, and the magnetic elements may secure the device in the closed position.

Abstract: A package that may be employed to store a tobacco-containing material is provided. The package may include a container including a body portion and a cover configured to engage the body portion. The body portion may define an internal space therein configured to receive a product. An internal surface of one or both of the body portion and the cover may include a wood liner. The wood liner may be a wood veneer.

Abstract: An active ingredient-containing product suitable for the release of an active ingredient comprising an outer water-permeable pouch chamber containing an active ingredient-containing composition is disclosed. In the product, said pouch chamber is interconnected to another pouch chamber containing the same or another composition, thereby resulting in at least two interconnected pouch chambers each comprising a composition and wherein a separation section separates one pouch chamber from another. Each pouch chamber has a length of from about 1 mm to about 40 mm and a width of no greater than about 10 mm.

Abstract: At least one example embodiment provides a non-combustible smoking system or kit, comprising: a cartridge having a first end and a second end; and a tobacco containing section having a third end and a fourth end. The cartridge includes: a pre-vapor formulation reservoir element and a pre-vapor heating element coupled to the pre-vapor formulation reservoir element. The tobacco containing section includes a tobacco housing and a tobacco heating element. The first end of the cartridge is configured to be connected to the fourth end of the tobacco containing section, and the second end of the cartridge is configured to be connected to the third end of the tobacco containing section.

Abstract: A main body unit of an aerosol generation device including a power source; an accommodation portion having a cylindrical shape and configured to store an aerosol source; a suction port part formed with a suction port configured to suck an aerosol made from the aerosol source atomized; and a connector connecting the power source, the accommodation portion, and the suction port part in an axial direction extending a central axis of the maim body unit is provided. The connector includes a first rotation connector configured to release a connection between the power source and the accommodation portion by applying a first torque around the central axis, and a second rotation connector configured to release a connection between the accommodation portion and the suction port part by applying a second torque smaller than the first torque around the central axis.

Abstract: An atomizer, including an e-liquid tank, a connector, a silicone sleeve, and an atomization element, The connector is disposed in the e-liquid tank, The silicone sleeve is disposed around the connector. The atomization element is in threaded connection to the e-liquid tank. The atomization element includes a top end provided with an e-liquid inlet. The top end is disposed in the silicone sleeve whereby the e-liquid inlet is sealed; one end of the silicone sleeve extends out of the e-liquid tank. When the atomization element is short of e-liquid, lifting up the silicone sleeve to expose the e-liquid inlet, so as to inject the e-liquid into the atomization element.