Abstract: The present invention is directed to a method of controlling Lissorhoptrus oryzophilus (“L. oryzophilus”) comprising applying an effective amount of a mixture of one or more neonicotinoids, urea and optionally, 3 N-(n-butyl)-thiophosphoric triamide to the L. oryzophilus or an area in need of L. oryzophilus control. The present invention is further directed to a method of controlling L. oryzophilus comprising mixing a first composition comprising one or more neonicotinoids and and optionally, 3 N-(n-butyl)-thiophosphoric triamide with a second composition containing urea to create a tank mix and applying the tank mix to the L. oryzophilus or an area in need of L. oryzophilus control.

Abstract: A novel hypochlorous acid disinfectant and its production method. The disinfectant is prepared by weight in a total of 100% as chlorine powder (dichloroisocyanuric acid, sodium salt or trichloroisocyanuric acid) of 20 to 45%, adding sodium dihydrogen phosphate or citric acid, or ingredients or raw materials with acidic pH of 15 to 40% as a main ingredient, calcium chloride of 15 to 20%, excipients of 3 to 8%. The method includes: stirring the chlorine powder with the calcium chloride; adding the sodium dihydrogen phosphate, the citric acid, the ingredients, or raw materials with acidic pH in order; and adding the excipient while stirring for 20 to 30 minutes until completely uniform to prepare the hypochlorous acid disinfectant. This disinfectant is quantitatively accurate, does not need to calculate the ratio, and is convenient to use and safe to transport.

Abstract: A dry shampoo composition for treating, deterring and/or killing insect and arachnid infestations, particularly head lice infestations. The composition includes diatomaceous earth and at least one starch.

Abstract: Embodiments of the present invention pertain to antimicrobial glass compositions, glasses, and articles. The articles include a glass, which may include a glass phase and a cuprite phase. In other embodiments, the glasses include a plurality of Cu1+ ions, a degradable phase including B2O3, P2O5 and K2O, and a durable phase including SiO2. Other embodiments include glasses having a plurality of Cu1+ ions disposed on the surface of the glass and in the glass network and/or the glass matrix. The article may also include a polymer. The glasses and articles disclosed herein exhibit a 2 log reduction or greater in a concentration of at least one of Staphylococcus aureus, Enterobacter aerogenes, Pseudomonas aeruginosa bacteria, Methicillin Resistant Staphylococcus aureus, and E. coli, under the EPA Test Method for Efficacy of Copper Alloy as a Sanitizer testing condition and under Modified JIS Z 2801 for Bacteria testing conditions.

Abstract: Embodiments of the present invention pertain to antimicrobial glass compositions, glasses and articles. The articles include a glass, which may include a glass phase and a cuprite phase. In other embodiments, the glasses include as plurality of Cu1+ ions, a degradable phase including B2O3, P2O5 and K2O and a durable phase including SiO2. Other embodiments include glasses having a plurality of Cu1+ ions disposed on the surface of the glass and in the glass network and/or the glass matrix. The article may also include a polymer. The glasses and articles disclosed herein exhibit a 2 log reduction or greater in a concentration of at least one of Staphylococcus aureus, Enterobacter aerogenes, Pseudomonas aeruginosa bacteria, Methicillin Resistant Staphylococcus aureus, and E. coli, under the EPA Test Method for Efficacy of Copper Alloy as a Sanitizer testing condition and under Modified JIS Z 2801 for Bacteria testing conditions.

Abstract: The subject invention provides materials and methods for reducing deleterious atmospheric gases, such as greenhouse gases. In specific embodiments, the reduction in deleterious atmospheric gases is achieved via enhanced vegetative carbon utilization and storage, as well as increased carbon sequestration in soil. In some embodiments, the subject invention can be used for reducing the number of carbon credits used by an operator involved in, e.g., agriculture, livestock production, waste management or other industries. In certain embodiments, the subject invention provides customizable microbe-based products, as well as methods of using these microbe-based products for reduction of greenhouse gases and/or enhanced sequestration of carbon.

Abstract: The present invention is directed to vegetative insecticidal proteins (Vips) modified to comprise heterologous carbohydrate binding modules and methods of use thereof.

Abstract: dsRNA for preventing, mitigating and/or treating infestation of a plant with red palm weevil (Rhynchophorus ferrugineus), the dsRNA comprising a polynucleotide sequence which is about 85% to about 100% complementary to a segment of a target gene of the red palm weevil, wherein ingestion of the dsRNA polynucleotide by the red palm weevil results in mortality and/or stunting thereof.

Abstract: The present invention refers to a composition based on algal and/or plant extracts and its use in agriculture to improve water use efficiency and/or water productivity in plants and/or agricultural water management thus resulting in increased yield of crop plants per unit water used.

Abstract: A food dough baking device includes: a disk-shaped griddle disposed to be able to rotate about the center of a circle as a rotation center in a heated state; a dough dropper that drops different kinds of food doughs to positions spaced in the radial direction of the griddle, corresponding to the food doughs, respectively; and a dough spreader that thinly spreads, on the entire surface of the griddle, the food doughs dropped toward the griddle. In the food dough baking device, the different kinds of the food doughs are baked while being spread in a thin-disk shape on the rotating griddle by the dough spreader so that each food dough forms a layer concentrically with respect to the center of rotation of the griddle.

Abstract: Squeezeeta is a method of producing pizza dough more quickly and conveniently, for both consumers and manufacturers. It is particularly useful in manufacturing—enabling a shorter assembly line than in current set-ups, faster speeds, and reductions in energy consumption and cost of production. The method produces a packaged good in the form of a squeezable pizza dough in a pouch (sac-à-poche), marketable to both retail consumers and food services. The method can also be used for bread, pasta, croissant, crepes etc. Squeezeeta also enables consumers to create pizza at home from scratch, which is fully customizable in shape, size and crust thickness, and greatly surpasses competitors for freshness, quality and taste. Requiring no special expertise or professional pizza-maker skills, the Squeezeeta method also allows food services operations to achieve huge savings. The Squeezeeta method can be applied, with proper adjustments, to other popular dough-based products (including bread and pasta).

Abstract: The present invention relates to a method and production line for in-line processing of food products. The method comprises the step of co-extruding a food dough into a flow of co-extruded food products having a casing that comprises a protein, or a hybrid casing of a protein and a polymer, wherein the method subsequently comprises the successive steps of: a) subjecting the flow of co-extruded food products to a surface treating step, b) subjecting the flow of food products to a thermal treating step, and c) optionally, subjecting the thermally treated flow of food products to a post-thermal treating step, wherein in step b) the flow of food products is at least subsequently subjected to a first thermal treating step, and a second thermal treating step.

Abstract: A clipping machine for producing sausage-shaped products is provided, comprising gathering means for forming a plait-like portion from tubular packaging casing filled with filling material and a closing unit for applying at least four closure means to the plait-like portion. Moreover, a guide unit is provided for guiding closure means to a closing unit of a clipping machine, being configured to supply at least two closure means to a first closing device of the closing unit and at least two further closure means to a second closing device of the closing unit. There is also provided a method for producing sausage-shaped products, comprising filling a portion of tubular or bag-shaped packaging casing with filling material, forming a plait-like portion therefrom and applying at least two closure means to a first section of the plait-like portion while substantially simultaneously applying two closure means to a second section of the plait-like portion.

Abstract: A clipping machine for producing sausage-shaped products is provided, comprising gathering means for forming a plait-like portion from tubular packaging casing filled with filling material and a closing unit for applying at least four closure means to the plait-like portion. Moreover, a guide unit is provided for guiding closure means to a closing unit of a clipping machine, being configured to supply at least two closure means to a first closing device of the closing unit and at least two further closure means to a second closing device of the closing unit. There is also provided a method for producing sausage-shaped products, comprising filling a portion of tubular or bag-shaped packaging casing with filling material, forming a plait-like portion therefrom and applying at least two closure means to a first section of the plait-like portion while substantially simultaneously applying two closure means to a second section of the plait-like portion.

Abstract: The disclosure relates to a system and method for automatic sorting of natural intestines/casings for use in the production of food products, and especially as casings for sausages. A partly hollow feeding mandrel is configured to hold an intestine such that the intestine surrounds the feeding mandrel. The feeding mandrel includes a measuring area configured to transport water through a hollow part of the feeding mandrel through punctures in a surface of the measuring area, and into a cavity of the surrounding intestine. A vision device obtains images of the intestine, and a processor processes the images to sort the natural intestines or casings.

Abstract: Provided is a method of fresh preserving meat products by controlling the intake process of the packaged meat, storing the meat in a temperature-controlled environment the keeps the meat at or near the freezing point of the meat without forming or growing ice crystals, and shipping the meat at a time where the seasonal price of the meat is favorable.

Abstract: A method of treating a product or surface with a reactive gas, comprises producing the reactive gas by forming a high-voltage cold plasma (HVCP) from a working gas; transporting the reactive gas at least 5 cm away from the HVCP; followed by contacting the product or surface with the reactive gas. The HVCP does not contact the product or surface.

Abstract: It is an objective of the present invention to newly create a method of improving quality of sleep and to increase consumer options for such a method. In the method according to the present invention, at least one (i) at least one lactic acid bacterium of genus Lactobacillus selected from the group consisting of Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus gasseri, Lactobacillus paragasseri, Lactobacillus rhamnosus and Lactobacillus acidophilus and (ii) its metabolite or a composition containing the same is ingested by an organism to improve quality of sleep of the organism, to improve overall sense of health of the organism, or to improve vitality of the organism. Here, the lactic acid bacterium of the genus Lactobacillus is preferably Lactobacillus delbrueckii subsp. bulgaricus, and more preferably Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1(FERM BP-10741).

Abstract: Disclosed are methods for preparing dairy compositions using an ultrafiltration step, a nanofiltration step, and a forward osmosis step.

Abstract: A vegan cheese and a method to make the vegan cheese are described. The vegan cheese includes: cauliflower milk, a yeast, a salt, a butter and/or an oil, at least one starch, and at least one other ingredient. The at least one other ingredient includes: a mold, a bacterium, a fungus, a sweetener, a stabilizer, a powder, a solid food substance, a liquid, and a paste. Methods to create a hemp milk, an oat milk, and an oat and hemp milk are also described.

Abstract: A stick insertion device (1) for inserting a stick (11) into an ice cream product (3) extruded from an extrusion jet (7) and having a height seen in the extrusion direction (9) of the extrusion jet (7), and at least one end surface (5) which is substantially parallel to the extrusion direction (9) and into which the stick (11) is inserted with orientation substantially perpendicular to the extrusion direction (9), wherein the stick insertion device (1) comprises: a stick pusher (15), capable of making a linear and reciprocating movement, an actuator (17) with a first and a secondary outer position, used to activate the stick pusher (15), a servo mechanism (19) for controlling the actuator's (17) movement, a control unit (21), connected to the servo mechanism (19), characterised in that the stick insertion device (1) comprises at least one sensor (23) for measurement of the stick's (11) position in relation to the ice cream product's (3) height, horizontal position in relation to the ice cream products (3) end

Abstract: The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a period between 30 seconds and 4 hours, preferably between 1 minute and 3 hours, more preferably between 40 minutes and 2 hours; b) separating the insoluble fraction and the soluble fraction; c) subjecting the insoluble fraction to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C., preferably 60° C., for a period between 8 and 24 hours, preferably 18 hours; d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) has no taste, having a nucleotide content less than 3% and a true protein content of at least 72%. Step b?) is optional.

Abstract: The present invention relates to a new method of producing edible alpha-lactalbumin-enriched protein compositions based on removal of beta-lactoglobulin (BLG) from a whey protein containing feed by selective crystallisation of non-aggregated BLG. The invention furthermore relates to new edible alpha-lactalbumin-enriched protein compositions, uses of these compositions and food products comprising these compositions.

Abstract: A composition for administration to an animal is provided. The composition comprises a bacteria of the genus Lactobacillus. Also provided is a method of improving or enhancing one or more characteristics of an animal by administering a composition comprising a bacteria of the genus Lactobacillus to the animal. The animal may be cattle, such as a calf. Related animals and animal products are further provided.

Abstract: An edible animal chew comprising: a partially hydrolysed collagen; and/or an alkyl succinate modified starch, wherein the edible animal chew has a tensile toughness greater than 200 PMa.

Abstract: Provided are a method of preparing a hydrolysate of soy protein concentrate, a hydrolysate of soy protein concentrate prepared by the above method, and a feed composition including the hydrolysate.

Abstract: Feed supplements comprising a fish-derived hydrolysate peptide composition and zinc oxide and animal food product containing the feed supplement are provided herein. Also provided are methods of feeding swine by supplying the feed supplement or a swine food product made therefrom to swine. The swine may be nursery piglets and the feed may be supplied at weaning and lead to better growth, better food intake and increased feed conversion. The swine may also be gestating or nursing sows.

Abstract: A fermented sparkling vinegar beverage includes a fermented solution formed of 0 vol % of to 15 vol % of raw vinegar, 3 vol % of to 15 vol % of sugar, 0 vol % of to 5 vol % of honey, 0 vol % of to 0.3 vol % of salt, 0 vol % of to 40 vol % of plant extracts, 1 vol % of to 5 vol % of yeast liquid, and water. Composition of yeast liquid varies according to different product flavors; yeast strains are selected from Saccharomyces cerevisiae, Hanseniaspora osmophila, Hanseniaspora valbyensis, Torulaspora delbrueckii, and Dekkera bruxellensis in different ratios, and the yeast strains generate metabolite and produce bubbles in the fermented solution. Therefore, the present invention brews the fermented solution by yeast liquid formed of various yeasts, applying the metabolites and bubbles generated through fermentation of the yeast strains to alleviate sour content of the raw vinegar, so as to improve the drinking taste of the fermented solution.

Abstract: The present disclosure relates generally to sports drinks with improved ability to rehydrate individuals especially after intense physical activities. Compositions for preparing the drinks are also provided. The sports drinks can also reduce muscle soreness or fatigue, improve muscle performance, and minimize muscle cramping.

Abstract: The present invention relates to an instant beverage powder product and a method for preparing the instant beverage powder product, a liquid food product produced from the instant beverage powder and a method for preparing the liquid food, use of the liquid food, and a kit comprising the instant beverage powder product.

Abstract: The invention relates to a mixture of natamycin and mycosamine and to the use of these mixtures for the degermation and subsequent preservation of foods and drinks, and also to a method for incorporating the mixtures according to the invention into the foods and drinks.

Abstract: Provided in the present invention is a photodeterioration inhibitor of pyrroloquinoline quinone and/or a salt thereof, comprising, as active ingredient(s), one or more colorants selected from the group consisting of tar colorant, carthamus yellow colorant, cochineal colorant, purple sweet potato colorant, red radish colorant, green colorant, gardenia blue colorant and caramel colorant.

Abstract: Systems and methods for forming vegetable product food holders. The method may include placing a first layer of vegetable product into a mold and forming the first layer of vegetable product to the mold. The method may also include various other steps. For example, the method may include placing a second layer of vegetable product into the mold and forming the second layer of vegetable product to the mold. For example, the method may include perforating the first layer of vegetable product while under within the mold, and/or chilling the first layer of vegetable product while inside the mold. The method may include increasing the flexibility of the vegetable product prior to insertion into the mold by perforating the vegetable product using an array of prongs.

Abstract: One aspect of the present disclosure relates to a granular composition containing sugar alcohols and a method for preparing the same. More specifically, according to one aspect of the present disclosure, a granular composition having a particle size of 12 mesh to 60 mesh may be prepared by introducing raw materials containing a high content of sugar alcohols containing (i) xylitol and (ii) erythritol, mannitol or a combination thereof to an extrusion molding granular, and the granular composition has a softly melting texture and has an excellent effect in user's preference and convenience in ingestion.

Abstract: Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: A composition for degradation of mycotoxin includes Aspergillus culture filtrate as an effective component and uses thereof, and it is expected that, in the field of food products and animal feeds for which biodegradation of mycotoxin (in particular, aflatoxin) is required, and the composition can be advantageously used as a novel material that can maintain the activity of degrading mycotoxin even at high temperatures.

Abstract: An energy-promoting composition includes an exogenous ketone body component that provides a source of caloric energy, a vasodilator component, a stimulant component, such as caffeine, and optionally a nootropic component. In most if not all cases, the vasodilator, stimulant, and nootropic components do not themselves provide a source of caloric energy but may increase metabolism of available caloric energy. The separate components beneficially and synergistically interact with one another to enhance the overall energy-promoting effect of the composition more rapidly and to a greater degree than if one or more of the components are omitted. The energy-promoting composition is also formulated to minimize the crash effect common to stimulants such as energy drinks.

Abstract: A nutritional composition for the treatment of cancer and side effects of conventional cancer treatment that includes gold powder, magnesium, sodium, calcium and vitamin B6.

Abstract: A non-therapeutic method of improving growth performance of a weaning mammal comprises a step of administering to the weaning mammal or a maternal mammal an effective amount of beta-glucan and casein hydrolysate, wherein the weight ratio of beta-glucan to casein hydrolysate is 1:2 to 2:1. A dietary supplement suitable for oral administration to a mammal comprising beta-glucan and casein hydrolysate is also provided, wherein the weight ratio of beta-glucan to casein hydrolysate is 1:2 to 2:1.

Abstract: An anti-cancer agent for use in a method for the treatment of cancer, in particular gynecological cancer, in a patient, wherein the method comprises subjecting said patient to a plurality of therapy cycles, in particular chemotherapy cycles, with the anti-cancer agent, which can be a chemotherapeutic agent, and subjecting said patient to a fasting mimicking diet (FMD) for a period of 30-42 hours before each therapy cycle and 18-30 hours after each therapy cycle.

Abstract: A composition can treat or prevent at least one physical state selected from the group consisting of oxidative stress, a condition associated with oxidative stress, a reduced level of glutathione, and a condition associated with a reduced level of glutathione. The composition contains an effective amount of a combination of a Nicotinamide Adenine Dinucleotide (NAD+) precursor and at least one ketone or ketone precursor. The composition can be an enterally administered composition such as an orally administered food product or food supplement.

Abstract: The invention relates to a nutritional composition comprising human milk oligosaccharide (HMO) having an effect on in a mammal to improve, enhance, promote or modulate a serotonergic function in the CNS, preferably in a human infant or a young children, preterm or term, between birth and 7 years. The composition can be an infant formula. The HMO may be 2FL, diFL and/or LNT and or LNnT or combinations thereof.

Abstract: Compositions and methods are disclosed containing lingual lipase or another pregastric esterase as a nutritional composition for use in neonatal mammals or mammals with fat maldigestion. The compositions may be used as a stand-alone feed, or an additive to milk, milk or replacers. The composition may also include micronutrients, macronutrients, and bioactive dietary components for neonate mammals or mammals of any age with fat maldigestion Mammals include ruminants, porcines, horses, camelids, dogs, cats, or humans. Lingual lipase or pregastric esterase as a nutritional supplement may substantially improve the digestion of fats in mammals unable to effectively digest fats. The lingual lipase or esterase is preferably from an animal source. The composition may contain butterfat, micellar casein, whey, non-denatured proteins, and a source of lactose. Methods of treating fat maldigestion with the compositions are also disclosed.

Abstract: A juice pressing machine and methods for pressing juice from a foodstuff includes embodiments having a removable pressing chamber and one or more filters which may be assembled and loaded with macerated foodstuff to form thin layers separated by a pressing plate. Once a juicing operation has been completed, the pressing chamber can be removed from the machine for emptying the pressed filters and solids contents therein. The empty pressing chamber may then be rinsed if needed and reattached to the machine for a subsequent pressing operation with newly filled filter(s). The platen may also be easily removed from the machine for cleaning as desired.

Abstract: An automated food preparation system includes a sauce-dispensing system with sauce reservoirs, a scanning head, and tubes. Each of the sauce reservoirs is configured to contain a respective sauce. The scanning head includes openings each coupled with a respective sauce reservoir via a respective tube. A conveyance system transports a foodstuff between first and sauce positions. The scanning head is movable to dispense a selected sauce onto one or more regions of the foodstuff. A motor assembly is mounted to a mounting structure. The motor assembly is drivingly coupled to the scanning head and rotates the scanning head relative to the mounting structure. The scanning head includes a plate and a cylindrical shroud fixed relative to the plate. The openings extend through the plate. The plate is disposed within a cavity defined by the cylindrical shroud. The motor assembly rotates the plate and the cylindrical shroud about a longitudinal axis.

Abstract: A kit for molding and storing malleable foodstuff includes (a) a molding tube; (b) a plunger slidable within the molding tube for tamping foodstuff received therein to form a shaped food article corresponding in shape to an interior of the molding tube; and (c) at least one storage tube sized and shaped for storing the shaped food article therein with reduced surface area contact relative to the molding tube.

Abstract: In each of its various embodiments, the present invention discloses extruded products containing a dextrin product.

Abstract: The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.