Abstract: Substituted 4-heteroaryloxypyridines and salts thereof and use thereof as herbicidal active substances Substituted 4-heteroaryloxypyridines of the general formula (I) are described, and their use as herbicides, in particular for controlling broad-leaved weeds and/or weed grasses in crops of useful plants and/or as plant growth regulators for influencing the growth of crops of useful plants. The present invention further relates to herbicidal and/or plant growth-regulating compositions comprising one or more compounds of the general formula (I).

Abstract: A method of controlling phytopathogenic diseases on useful plants or on propagation material thereof, which comprises applying to the useful plants, the locus thereof or propagation material thereof a combination of components (A) and (B) in a synergistically effective amount, wherein component (A) is a compound of formula I compound of formula I wherein R is hydrogen or methoxy; Q is R1 is hydrogen, halogen or C1-C6alkyl; R2 is hydrogen, halogen, C1-C6alkyl, C2-C6alkenyl, C3-C6alkinyl, C3-C6cycloalkyl-C3-C6alkinyl, halophenoxy, halophenyl-C3-C6alkinyl, C(C1-C4alkyl)=NO—C1-C4alkyl, C1-C6haloalkyl, C1-C6haloalkoxy, C2-C6haloalkenyl, or C2-C6haloalkenyloxy; R3 is hydrogen, halogen, C1-C6alkyl; R4, R5 and R6, independently from each other, are hydrogen, halogen or -?-R7 with the proviso that at least one of R4, R5 and R6 is different from hydrogen; R7 is hydrogen, C1-C6alkyl, C1-C6haloalkyl or C1-C4alkoxyalkyl; and R8 is hydrogen or methoxy; and agrochemically acceptable salts/isomers/structural isomers/

Abstract: An object of the present invention is to provide a composition which is excellent in plant disease control effect without causing significant injury to the plants. A liquid composition comprising mefentrifluconazole, a Nonionic Surfactant (NIS), and water, wherein the weight ratio of mefentrifluconazole to the NIS is in the range of 1:0.1 to 1:10.

Abstract: The present disclosure relates to compositions and methods of regulating growth of a live plant to slow the growth of the live plant. In one embodiment, the composition consists essentially of a first component comprising a gibberellin inhibiting plant growth regulating agent and a second component comprising at least one of a short-chained monocarboxylic acid having from five to eight carbon atoms, a derivative thereof, a salt thereof, and a mixture thereof. The second component increases the efficacy of the first component such that a plant treated with the composition has slower growth than a plant treated only with the first component. In some embodiments, the second component is hexanoic acid, and the first component is paclobutrazol.

Abstract: An object of the present invention is to provide a composition that has excellent antiviral activity and exerts an excellent corrosion inhibition effect on metals. Another object of the present invention is to provide a spray and a wiper that use the above composition. An alkaline composition according to an embodiment of the present invention contains a low-molecular-weight compound having an amino group and at least one kind of functional group selected from the group consisting of an acidic group, a hydroxyl group, and a phenyl group, a compound represented by Formula (1) or Formula (2), and a solvent containing a predetermined amount of alcohol.

Abstract: A field of biological fungicides with a broad range of antifungal activity coming from plant extracts from the order of Brassicales or molecules revealing similar chemical structure. In particular, Applicants surprisingly provided a new usage of a combination of sulfonyl and sulfinyl containing aliphatic glucosinolates, their by-products and synthetic analogues as efficient antifungal compounds with broad spectrum of activity.

Abstract: The present invention is directed to methods of improving heat stress tolerance in plants comprising applying an effective amount of 1-amino-1-cyclopropanecarboxylic acid to the plant.

Abstract: Systems and methods for sterilizing iodophor compositions are described. In some cases, the iodophor composition comprises a complex comprising iodine and a polymer (i.e., an iodine-polymer complex). The iodine-polymer complex may be polyvinylpyrrolidone iodine (also referred to as “povidone-iodine” or “PVP-I”) or iodine povacrylex. Methods are described for heating an initial iodophor composition to produce a sterilized iodophor composition. The resulting sterilized iodophor composition may have a relatively high assurance of sterility (e.g., a sterility assurance level of 10?3 or less, 10?6 or less). In some cases, heating the initial iodophor composition comprises exposing at least a portion of a container containing the initial iodophor composition to a heated liquid. In certain cases, the heated liquid is part of a moving liquid stream (e.g., a cascading waterfall stream produced by a cascading waterfall sterilizer).

Abstract: Anti-fungal compositions, methods of making same, uses thereof, and kits including one or more composition(s). A composition may include optionally, copper sulfate; a copper metal component; and one or more organic antifungal component(s). A copper metal component may be a copper powder. An organic antifungal component may be tea tree oil, jojoba oil, or the like, or a combination thereof. A composition may also include one or more carbon source(s) and/or one or more essential oil(s). A composition may be used to treat fungal infections or treat medical equipment, medical devices, food-handling implements, or the like.

Abstract: The invention provides an encapsulated microorganism comprising particles comprising a core and a coating over the core. The core comprises a microorganism and an alginate or polyaspartate. The coating comprises a lipid-based coating. The application of lipid waxes serves to repel diffusion of any water-soluble chemicals that may be present on the surface of commercially available seeds. The lipid waxes applied on top of encapsulated microbial capsules are degradable by enzymes produces by germinating seeds. Thus, the colonization of rhizosphere of germinating plant by the commensal bacteria is a time targeted process to the benefit of the plant.

Abstract: A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitoring unit adapted to determine a current heating process state in a current heating process of the monitored food by comparing the current feature data with reference feature data of a reference heating process.

Abstract: The present invention provides a soft material forming apparatus, which comprises a forming mold assembly and a detaching assembly. The forming mold assembly comprises a first roller and a second roller, for extruding a product. There is a specific interval between the detaching assembly and the first roller. The product comprises a release portion which is the earliest part of the product that contacts the detaching assembly. With the specific interval and the rotatability of the detaching assembly, the product can be released from the forming mold assembly.

Abstract: Provided are a quantitative division unit, a quantitative division method, and a food production method capable of accurately quantitatively dividing a paste ingredient while preventing the damage of the ingredient. A first plunger and a second plunger are shifted from a first driving state to a second driving state in such a manner that the paste ingredient is introduced between the first plunger and the second plunger via a first port due to a negative pressure generated in the area of an internal space between the first plunger and the second plunger. The first plunger and the second plunger are shifted from the second driving state to a third driving state where at least a part of the paste ingredient between the first plunger and the second plunger is disposed so as to face the second port. The first plunger and the second plunger are then shifted from the third driving state to a fourth driving state so as to feed the paste ingredient to the outside via the second port.

Abstract: A food cutting assembly is described. The food cutting assembly includes a bowl that houses a food product, a food cutting device configured to fit inside of the bowl and cut the food product, and a cover unit configured to engage an opening of the bowl to form a closed container. The food cutting device includes a support structure defining an aperture therein, cutting members located within the support structure and arranged in a shape across the aperture to define sections between the cutting members, and one or more handles affixed to the support structure. The cutting members are co-planar with the support structure.

Abstract: Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The organoleptic properties of the disclosed pizza crusts preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil based spray. The disclosed pizza crusts preferably resemble traditional pizza crusts in both appearance and taste.

Abstract: The present invention relates to a method, a coextrusion apparatus and a filling machine including a coextrusion apparatus of the type in question, wherein, during production of the sausage strand, the ratio of the volume flow of the casing material to the volume flow of the inner mass is variable along the sausage strand.

Abstract: A separating machine separates a food source material into first and second food portions. A separating arrangement includes a roller assembly and a belt assembly including a belt to be driven by the roller assembly. The separating arrangement includes a drum assembly arranged proximate to the belt assembly to define a separation area. The separating arrangement includes an inlet assembly configured to receive the food source material and a feeding wheel assembly positioned proximate to or within the inlet assembly and configured to direct the food source material into the separation area. The belt assembly is arranged relative to the belt assembly such that the food source material is pressed by the belt against the outer surface of the drum and the first food portion is pressed through the holes while the second food portion remains outside of the drum interior, thereby separating the first and second food portions.

Abstract: An indoor smoker includes a smoking chamber that is defined at least in part by a sidewall and a smoke generating assembly for providing a flow of smoke into the smoking chamber through a chamber inlet defined in the sidewall. A ladder rack is mounted to the sidewall for supporting a plurality of racks and includes a support plate that is space apart from the sidewall to define a flow plenum for distributing the flow of smoke throughout the smoking chamber. A heating assembly includes a side heating element mounted to the sidewall adjacent to the flow plenum for heating the flow of smoke within the plenum and urging the flow of smoke upward through the flow plenum along the vertical direction.

Abstract: The present invention features compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession Number LMG P-24778). Alternatively the compositions can include L. paracasei CBA L74 and a physiologically acceptable carrier. In some embodiments, the L. paracasei CBA L74 can be non-replicating. The compositions can be administered to a subject having or at risk for gastrointestinal disorders related to immaturity of the immune system, infection or disease.

Abstract: Provided is a method for producing skim milk powder in which the amount of free fatty acids has been increased without bringing about deterioration of flavor. The method for producing skim milk powder comprises a step of carrying out homogenization treatment under temperature conditions of 30 to 55° C. in a process of producing the skim milk powder from skim milk.

Abstract: A method for producing a cheese with reduced amount of galactose comprising inoculating milk with Streptococcus thermophilus Gal(+) bacteria and Lactobacillus Gal(+) Lac(?) bacteria.

Abstract: Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

Abstract: Described herein is a canola oil for frying potato fries comprising a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the canola oil improves the flavor of a fried potato fry over an extended hold time. Also described herein is a fried potato fry made with a canola oil wherein the canola oil comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has improved flavor over an extended hold time. Additionally described herein is a method of extending hold time of a fried potato fry, comprising frying a potato fry with the canola oil described herein.

Abstract: There is provided a vegetable-based lipid composition comprising very high levels of ?-linolenic acid (ALA), together with at least one other long-chain polyunsaturated fatty acid (typically as fatty acid esters). The composition is obtainable from a single source by conventional processing methods, and has improved stability properties.

Abstract: A coffee degassing method is disclosed. A diffusion gas is supplied into a degassing tree in an bin containing roasted coffee. The degassing tree is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the diffusion gas are exhausted from the bin. Another method of coffee degassing is disclosed. A diffusion gas is supplied into a degassing chamber in a bin containing roasted coffee. The degassing chamber is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the nitrogen are exhausted from the bin.

Abstract: An apparatus for manufacturing tablets for hot beverage brewing includes a reservoir feeding infusible loose food products, a grinding system for the loose food products to obtain grounds of a given size, a moistening system moistening the grounds to a given moisture content, a mixing and homogenizing system for mixing and homogenizing the grounds to a homogeneous mixture, a weighing system of the homogeneous mixture to obtain a dose of predetermined weight, a forming system forming the dose into a tablet of predetermined volume, an irradiation system for electromagnetic irradiation of the tablet to overheat the particles to a partial baking and/or sintering for compactness and self-supporting ability without an enclosure, and a control system acting on the grinding, moistening, homogenizing, system, forming, and irradiating systems to control particle size, moisture content, homogeneity, weight, volume and compactness parameters of the tablet and change water permeability of the tablet accordingly.

Abstract: The invention provides a method of extracting a beverage material comprising the steps of a) at least partially filling a first extraction chamber with an extractable beverage material; b) conveying at least one extraction fluid through at least said first extraction chamber to provide an extract; c) modifying said extraction fluid temperature before conveying extraction fluid through at least said first extraction chamber at a second extraction temperature to provide a secondary extract. The invention further provides an apparatus for preparing a beverage.

Abstract: The invention relates to a chocolate confection having improved flavor attributes. The chocolate confection comprises a white confectionery ingredient, a cocoa extract, and a food acid.

Abstract: Opacifying compositions comprising low-dye lakes as opacifiers are provided. The compositions provide desired whiteness and opacity and also provide a precoat or whiteness/opacity to any layer including the colorant layer to enhance coatings containing colorants. The opacifying compositions can be used in a confectionery, food, pet food, soft or hard panned coating, or edible ink.

Abstract: Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations which provide improved print quality and durability. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products.

Abstract: The present invention relates to a new formulation comprising L-theanine.

Abstract: Truffles and other confections including cotton candy as a filling or as the outer shell of a filled confection are disclosed, as are methods of making such confections. In methods of making such confections, fresh cotton candy is shaped as needed, and then the shaped cotton candy is caused or allowed to form a thin crust of sugar that protects the inner mass of cotton candy from infiltration by chocolate or other coatings. The thin crust may be formed by a simple process, such as aging the formed cotton candy at appropriate conditions of temperature and humidity, or it may be formed by actively moistening the formed cotton candy. The resulting formed mass of cotton candy can be coated and finished. In some cases, shaped cotton candy may be formed around a filling and caused or allowed to form an outer crust, such that the cotton candy forms the outer layer of a truffle.

Abstract: Chewing gum containing vitamin C for use in the treatment of nausea in humans.

Abstract: A system for automatically cleaning and washing an ice cream machines includes a liquid container for storing raw materials; a freezing cylinder connected with the liquid container through a cleaning pathway; a water tank for storing rinse water to rinse the freezing cylinder and the cleaning pathway; a detergent tank for storing detergents to clean and wash the freezing cylinder and the cleaning pathway; a pump arranged on the cleaning pathway to selectively pump the raw material, the rinse water or the detergent; and a control panel adapted to control an on/off and cleaning.

Abstract: An ice cream product arranged in such a manner that the ice cream stays on an ice cream cone, bowl, or cup even when the ice cream melts during the process of sale or while the consumer eats the ice cream. A Candy floss is placed on an ice cream cone, bowl, cup, or other receptacle so as to completely cover and flow over the lateral parts of the ice cream cone, bowl, cup, or receptacle. When the ice cream melts, the melted ice cream remains on the candy floss so as avoid contact with the consumer's hands and clothing, or any other area outside the cone, bowl, or cup.

Abstract: Pulse protein isolates, food compositions containing such isolates, and methods for preparing pulse protein isolates are disclosed. In some embodiments, the methods include extracting pulse proteins from a milled composition and applying the extracted proteins to an ultrafiltration process to produce pulse protein isolates with desirable organoleptic characteristics.

Abstract: The present document describes a process for the preparation of an amino acid supplement formulation and a formulation thereof. The process comprises filtering a clarified whey protein solution with a filter having a molecular weight cut off between about 50 and 300 kDa to obtain a protein solution; dehydrating the protein solution to obtain a powder; and mixing the powder with lecithin. The present document also describes a process for the purification of a whey protein isolate, comprising filtering a clarified whey protein solution with a filter having a molecular weight cut off between about 50 and 300 kDa to obtain a protein solution; and filtering the protein solution with a filter having a molecular weight cut off between about 1 and 100 kDa to obtain a protein solution having at least one of active albumin, beta-lactoglobulin, and alpha-lactalbumin proteins.

Abstract: A modified peanut butter composition is provided that includes natural peanut butter, hard butter, and silica gel or fumed silica. The modified peanut butter can also include maltodextrin and canola oil. A method of producing a modified peanut butter composition is also provided. The method includes heating a natural peanut butter to a temperature of at least 140° F., adding a hard butter to the natural peanut butter, mixing a silica gel or a fumed silica with the hard butter and natural peanut butter until a homogeneous mixture is obtained, and mixing the homogeneous mixture until the temperature is in the range of 115° F. to 130° F.

Abstract: The invention relates to utilising red marine macroalgae to provide improvements in growth performance.

Abstract: A composition comprising a combination of marine oil and juice in oil-in-water emulsion, for improving muscle performance.

Abstract: Provided herein are methods and systems for a networked soda reconstruction appliance, adapted for home or office use, that includes intelligent sur systems or handling various beverage components, which can be mixed under intelligent control, including local control and control by a remote host system, which may help manage the appliance itself as well as the replenishment supply chains involved in delivering appropriate beverage components to the appliance.

Abstract: The present invention pertains to a device for controlling a gaseous mixture comprised in a portable enclosure as well as an enclosure comprising such device and a monitoring system comprising at least one corresponding enclosure. Accordingly, a device (1) for controlling a gaseous mixture (2) comprised in a portable enclosure (10) is suggested, which comprises a gas delivery device (3) for the delivery of at least one gaseous component (20, 22) to the gaseous mixture (2) and/or a gas removal device (4) for the removal of at least one gaseous component (20, 22) from the gaseous mixture (2), a gas monitor device (5) configured to detect at least one parameter (50) relating to the gaseous mixture (2), and a control unit (6) in communication with the gas monitor device (5) to receive the detected parameter and configured to determine an information (60) relating to the gaseous mixture (2) based on the received parameter (50).

Abstract: An ultrasonic freezing equipment, which includes a casing, a circulating pump system, an ultrasonic generator, a vortex-tube freezing device and a temperature-measuring device. A vertex tube is configured for refrigeration. A circulating salt solution inside the casing is configured to quickly and uniformly take away a heat of a food to be frozen, so as to efficiently freeze the food. A freezing method using the ultrasonic freezing equipment is also provided.

Abstract: The present invention “Production process of nixtamalized maize flour, nixtamalizing the maize fractions separately without producing nejayote”, considers the integration of the processes: Semi-humid milling of the maize (fractionated degerm), extruding of the maize fractions and milling-instant dehydration of the different nixtamalized and extruded maize fractions, has as novelty the way in which the nixtamalization process is carried out and the objective is to provide a nixtamalized maize flour production system that reduces the residues from the maize grain and completely eliminating nejayote production.

Abstract: Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.

Abstract: Processes for the production of a meat analogue, comprising: a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting point of the protein to produce a first heat-treated product, and b) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product, c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and d) dividing the cooled second heat-treated product into pieces; as well as an apparatus for the production of a meat analogue.

Abstract: The present invention relates to a gel type food composition with excellent storage stability and a method for preparing thereof, and more specifically, relates to a gel type food composition having excellent physical properties by reducing changes of physical properties, contamination and syneresis during storage or distribution.

Abstract: The present invention relates to a savoury, liquid concentrate comprising gelatinized legume starch, more particularly a savoury concentrate that can be used as a base for the preparation of broth, bouillons, soups, sauces, gravies, etc. The present invention also relates to a method of preparing such a concentrate.

Abstract: The present invention relates to a food composition, in particular a powder mix for beverages, based on leguminous-plant proteins, having improved organoleptic properties, in particular a reduced sandy mouthfeel, to a process in order to obtain said composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations.

Abstract: The present invention relates to an apparatus for drying food products, for example fruit or eggs, comprising; —a tunnel section as dryer compartment (10) with supply unit and discharge unit for dryer gas, with the dryer gas being blown on the products substantially from above, and —a roller conveyor (1) with at least one row of supply rollers (3) for thereon conveying wet products in a conveying direction T to, through, and away from the dryer compartment (10), wherein the dryer compartment (10) comprises for the row a corresponding at least one ceiling element (14) with a curvature in line with that of the product, while in the ceiling element (14) at least one slit (15) is provided, directed substantially transversely to the conveying direction T, for blowing in the dryer gas.