Abstract: Method of reducing the microbial load on a surface contaminated with microbes, the method comprising (a) identifying a surface in need of microbial reduction; and (b) applying an effective amount of an antimicrobial composition to the surface for a contact time and at a temperature sufficient to reduce the microbial load by at least 50%, wherein the antimicrobial composition comprises: (i) an effective amount of an antimicrobial agent consisting of at least one compound according to Formula 1: wherein R1 is a branched or unbranched, saturated or unsaturated, unsubstituted C3 to C5 alkyl chain or a C3 alkyl chain substituted with a methoxy group; and (ii) a diluent, q.s. to 100; and wherein the antimicrobial composition is substantially free of peroxygen compounds, antibiotics, and chloroacetamide.

Abstract: The present invention provides a method for controlling a soybean rust fungus having an amino acid substitution of F129L on mitochondrial cytochrome b protein, by applying a compound represented by formula (I) [wherein Q represents a group represented by the following Q1, Q2, Q3, Q4 or Q5 (in the formulae, ? represents a binding site to benzene ring); X represents an oxygen atom or NH; L represents CH2, an oxygen atom or NCH3; E represents a C6-C10 aryl group, etc.; R1 represents a C1-C3 chain hydrocarbon group or a cyclopropyl group, etc.; R2 represents a C1-C3 chain hydrocarbon group or a cyclopropyl group, etc.; R3 represents a C1-C3 alkoxy group or a C1-C3 chain hydrocarbon group, etc.; and n is 0, 1, 2, or 3] or its N oxide or an agriculturally acceptable salt thereof.

Abstract: Herbicide compositions comprising one or more herbicides, an effervescent agent and optionally one or more excipients, wherein the herbicide is preferably one or more protoporphyrinogen oxidase inhibitors are disclosed. Methods of their use in controlling aquatic plants which may be floating, emergent and/or submerged in or on a body of water are also disclosed. Methods of making the herbicide compositions, optionally in discrete solid forms or dissolved in aqueous formulations, are also disclosed.

Abstract: The invention provides a system for sanitizing fluids such as water and air. In particular, the invention provides a combination of solid chlorhexidine and a polymer matrix, for which effluents are essentially free of leached chlorhexidine. The systems enable rapid disinfecting of fluids, including in line at the point of use, and can be employed for both high volume applications and disposable single-use applications.

Abstract: The invention provides herbicidal compositions and methods for weed control with the herbicidal compositions comprising auxin or auxin-like herbicide and ethoxylated lecithin. The undesired vegetation may be controlled using the herbicidal compositions and methods within and without damage to agricultural crops, turf grasses, or ornamental plants. The herbicidal compositions and methods of use disclosed provide for the improvement in post-emergence undesired vegetation control.

Abstract: Aqueous solutions of hydrogen peroxide are stabilized by at least one polymeric stabilizer selected from phosphino polycarboxylic acids, poly(acrylic acid)-acrylamidoalkylpropane sulfonic acid co-polymers and poly(acrylic acid)-acrylamidoalkylpropane sulfonic acid-sulfonated styrene terpolymers. The polymer-stabilized hydrogen peroxide solutions have applications in aseptic packaging, electronics manufacture, and pulp and paper bleaching.

Abstract: The present invention provides yield and early vigor enhancing compositions comprising Methylobacterium sp., methods for improving corn yield and early vigor, and methods of making the compositions. Also provided are isolated yield enhancing Methylobacterium sp.

Abstract: The strain of fungus Dominikia sp. deposited under accession number MUCL 57072, that can be included into compositions is disclosed; the composition being suitable to be used as bio-stimulant and bio-nematicidal in plants, preferably in cereals. Also disclosed is a process for obtaining said compositions.

Abstract: A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing for containing a first and second interchangeable cooking modules. The first interchangeable cooking module contains a first oven, and the second interchangeable cooking module contains a second oven. The second oven is a different oven type from the first oven. The first oven includes a cooking cavity and is configured to provide a plurality of non-laminar streams of heated air to the cooking cavity. The modular cooking apparatus also includes a single power plug for receiving electrical power from a wall outlet.

Abstract: A method for cooking is disclosed. In response to an oven being selected to cook a food item, a determination is made whether or not any oven is being engaged in cooking. If no oven is being engaged in cooking, then temperature-control mode is utilized to control oven temperature of the selected oven. If one oven is currently being engaged in cooking, then another determination is made whether or not the total current demand by the two ovens to cook respective food items exceeds a predetermined current limitation under temperature-control mode. If the total current demand does not exceed the predetermined current limitation, then temperature-control mode is utilized to control oven temperature of the two ovens. If the total current demand exceeds the predetermined current limitation, then time-control mode is utilized to control oven temperature of the two ovens.

Abstract: A system for conveying dough along a conveying section comprises at least one dough-conveying element that defines a conveying section of a defined total length. The conveying section has a first conveying section portion, in which dough conveyable along the conveying section can be placed on the dough conveying element, a second conveying section portion connected downstream of the first conveying section portion, in which the cross-sectional geometry of the dough conveyable or conveyed along the conveying section can be altered, and a third conveying section portion connected downstream of the second conveying section portion, in which conveyable or conveyed dough with an altered cross-sectional geometry can be conveyed towards a transfer region, in which the conveyable or conveyed dough can be transferred to a dough-processing system that can be or is connected downstream of the system.

Abstract: A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.

Abstract: The invention relates to a process of manufacturing a microwaveable frozen breaded food product, said method comprising a) providing a filling composition; b) providing a plastically deformable farinaceous dough comprising 40-70 wt. % flour, 10-40 wt. % fat and 12-40 wt. % water; c) enveloping a portion of the filling composition with a layer of the farinaceous dough to produce an enveloped filling, the portion having a weight of 5 to 90 grams and the layer of dough having an average thickness of 0.5-2 mm; d) pre-coating the surface of the enveloped filling with an adhesion composition to produce a pre-coated product; e) applying a crumb onto the surface of the pre-coated product to produce a breaded product; f) frying the breaded product to produce a fried product; and g) freezing the fried product to a core temperature of less than ?12° C.

Abstract: A device for producing meat products includes an assembly formed from a plurality of walls maintainable in a fixed relationship to one another during a joining operation, surfaces of the plurality of walls defining work surfaces disposed to surround raw pieces of meat placed therein to be joined. A drive mechanism is configured to drive the assembly, which can form a cooking container such as a cooking box, along a first axis in a reciprocating movement of at least 10 mm along the first axis at frequency of at least 1 Hz and to drive the assembly along a second axis in a reciprocating movement of at least 10 mm along the second axis at frequency of at least 1 Hz, wherein the first axis and the second axis are angled with respect to each other, and the drive mechanism drives the assembly at different frequencies along the first and second axes.

Abstract: There is provided a system and a process for picking up and transporting a casing of indefinite length into relationship with a device, such as a device for measuring the diameter of the casing. The process comprises the steps: i) placing the casing on a support; ii) directing an actuated arm equipped with a finger towards the casing; iii) moving the actuated arm away from the support and activating rollers to coil the casing onto the finger; and iv) moving the finger with the casing to a device, such as a device for measuring the diameter thereof, and decoiling the casing to transfer it to the device.

Abstract: Rigid shirred food casing articles (e.g., shirred sticks of casing material) include a cohesion-enhancing solution applied to at least one surface of the casing material. The cohesion-enhancing solution comprises at least one polysaccharide (e.g., dextrin) and a predominantly non-aqueous solvent (e.g., comprising propylene glycol). The coherency-enhancing solution comprises less than 50 wt. % water. Related methods and compositions are also disclosed.

Abstract: An arrangement, apparatus and method for conveying poultry is provided. The arrangement transfers slaughtered poultry between conveying lines and has at least one rotary device for conveying suspended poultry along a curved conveying path with suspension mounts, each designed to hold a poultry body by both legs. A linear motor conveying device with a guide rail, which comprises a linear drive, forms a circulating conveying path and has runners, each arranged to be separately controllable and movable along the guide rai by the linear drive. A holding element is designed to accommodate one poultry leg at a time, with one of the holding elements arranged on each runner. The rotary device and the linear motor conveying device are arranged such that, in a transfer region, the curved conveying path at least partially overlaps with a curved portion of the circulating conveying path in order to transfer the poultry.

Abstract: A bird cleaning machine is provided that enables a user to cut through a body of a bird from inside out to remove internal organs and parts (breast) of a bird such as a dove. In a particular illustrative embodiment of the invention, a bird cleaning machine includes but is not limited to a vertical guide spear rod, a back spreader bar, two side blades, wing flanges, a bird holding plate, a spring and a foot lever.

Abstract: Method and device for freezing food items in a gradual process, where the food items are first put through under-cooling before the food items are placed in a container or receptacle for freezing. The method and device are particularly suitable for freezing freshly slaughtered and bled fish for later processing.

Abstract: The present invention relates to a process for producing a fermented milk soft cheese product comprising the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concentrated first milk base, c) Adding a first starter culture comprising at least one EPS producing lactic acid bacterium strain, d) Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition, e) Mixing the EPS-containing fermented milk composition with one or more other ingredients, if any, selected from the group consisting of a milk fat composition, a second fermented milk composition and one or more additives, to obtain a fermented milk mixture, and f) Subjecting the fermented milk mixture to heat treatment to obtain a fermented milk soft cheese product.

Abstract: The application discloses a method for obtaining polylactic acid (PLA) from cheese whey, which comprises, inter alia, steps of deproteinisation and inoculation, fermentation, separation, polymerisation and drying. The claimed method includes the use of microorganisms such as Lactobacillus delbrueckii and Streptococcus thermophilus. In addition, the separation step includes an adsorption process in a tower packed with activated cationic zeolite, which exchanges H+ for Ca+, and the solvent n-pentane is used in said separation step to extract lactic acid, with recovery of 90% of the lactic acid obtained by fermentation.

Abstract: A fat spread product including: at least 5% by weight of water; and from 10% to 95% by weight of a fat composition, wherein the fat composition included: from 10% to 100% by weight of an intraesterified fat or an interesterified fat blend, including HSHO sunflower oil or a fraction derived from HSHO sunflower oil; at most 85% by weight of at least one liquid oil or liquid oil mixture; and at most 5% by weight of at least one fat soluble additive.

Abstract: Disclosed herein are stabilized powder and aqueous formulations comprising a phospholipid comprising omega fatty acid and a micelle-forming surfactant. In one embodiment, the formulation further comprises a water soluble reducing agent, and/or a metal chelator, and/or a metal bisulfite reducing agent, or combinations thereof, wherein the formulation remains substantially clear and stable when stored at or below room temperature for a period of at least 6 months or at least 12 months; and methods for preparing these formulations.

Abstract: A tea solid composition comprising a mixture of finely ground tea, a binding agent and water, wherein the mixture forms a tea solid composition in response to heating and subsequent cooling in a mold. The tea solid composition may further include at least one ingredient selected from the group consisting of a sweetener, a ground spice, a flavor extract, a powdered milk product, a color additive and a thickener.

Abstract: Disclosed is a raised bottom cold brewing system comprising a bucket having a top side, a cavity, a platform within the cavity, and a bottom side, a lid configured to be placed on top side of the bucket, and a faucet. The bottom side of the bucket includes a raised bottom and a channel surrounding the raised bottom, the platform includes a plurality of openings, and the faucet is below the platform and above the raised bottom and channel.

Abstract: A closure can include a base having an opening. The base can be connected to a container such that a liquid in the container, for example a creamer, is pourable through the opening of the closure into a beverage cup. The closure can include an overcap having a plug, and the plug can seal the opening when the overcap is in a closed position relative to the base. A hinge can connect the overcap to the base and be biased to establish and maintain an angle of the overcap when the overcap moves out of the closed position. Liquid retained on the overcap during opening of the overcap can then fall directly into the beverage cup during pouring due to the angle of the overcap in the open position. Any retained liquid ingredient that falls from the overcap onto the base can be confined within a ring on the base.

Abstract: A method is provided for making a molten, deposited confectionery product, such as a chewing gum. In some embodiments, a chewing gum composition containing at least a gum base, flavor and at least two sugar alcohols is mixed by conventional means. The chewing gum composition is then melted and deposited, for example, into a mold formed in a packaging blister. The deposited gum is then heat tempered at an elevated temperature for a period of time. The heat tempering process reduces tempering time required before the deposited chewing gum piece can be cleanly removed from the mold and enjoyed by a consumer. A product of the method also is provided.

Abstract: A chewing gum component for use in a chewing gum composition is provided including a component body and a plurality of regions of at least one active ingredient encapsulated within an encapsulating material. The plurality of regions is disposed within said component body. Less than 15% of an average active concentration in said component body is in contact with an exterior surface of said component body.

Abstract: The present invention describes a method and an automatic system for recovering protein powder meal, crude and pure omega-3 oil and purified distilled water from a mixture of animal tissue processed in a filter-drier-reaction tank. Animal tissue, for example fish, and organic solvent are directly or indirectly fed into the filter-drier-reaction tank. The filter-drier-reaction tank mixes, heats, and separates solid and heavy liquid portions of the mixture, the organic solvents are automatically recycled back in to the system after distillation. The solid portion is retained in the filter-drier-reaction tank and baked. Solid protein powder product (the protein powder meal) is thus recovered.

Abstract: The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product.

Abstract: The invention relates to a plant protein preparation made of soybeans having improved functional properties and to a process for the production thereof. The preparation comprises a mixture of proteins and/or constituents of proteins and a proportion of saccharides from the group of mono-, di- and/or oligosaccharides having up to 4 monomer units. The mixture of proteins and/or constituents of proteins has a molecular weight distribution of proteins and peptides in which a mass fraction between 50% and 100% has a molecular weight of <20 kDa, a mass fraction between 0% and 30% has a molecular weight between 20 kDa and 45 kDa and a mass fraction between 0% and 20% has a molecular weight of >45 kDa. The preparation has good technofunctional properties and a pleasantly neutral aroma and taste profile.

Abstract: This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.

Abstract: An animal feed product comprising a basic feed compound and a fermented ingredient, wherein the fermented ingredient comprising one or more health-enhancing microorganism and at least one fermented seaweed material; at least one fermented plant material; or a combination of at least one fermented seaweed material and at least one fermented plant material; and wherein the animal feed product comprises a reduced content or no medicinal zinc (Zn) and the fermented ingredient is a dried fermented ingredient, and wherein a range of 20-80% (w/w) of the dry fermented ingredient has a particle size below 0.5 mm (preferably in the range of 0.01-0.5 mm), and wherein 20-80% (w/w) of the dry fermented ingredient comprises a particle size above 0.5 mm (preferably in the range of 0.5-1.0 mm).

Abstract: A process for improving wheat straw degradation in a ruminant, including the following steps: a) providing the wheat straw, b) chemically pretreating the provided straw, c) feeding the ruminant with the chemically pretreated wheat straw, wherein the process is characterized in that it also includes a step d) of directly administering an enzymatic rumen additive to the ruminant, i.e. the enzymatic rumen additive is not used as a pretreatment on the wheat straw. Also, the direct use of an enzymatic rumen additive in a ruminant before, during or after feeding the ruminant with wheat straw having undergone a chemical pretreatment, i.e. the enzymatic additive is not used as a pretreatment on the wheat straw.

Abstract: The subject invention provides methods and compositions for feeding domesticated animals. In certain embodiments, compositions comprising a microorganism and/or a microbial growth by-products is contacted with an animal's food and/or drinking water. Preferably, the growth by-product is a biosurfactant. Advantageously, the subject invention can promote good health and well-being in a domesticated animal by, for example, enhancing the animal's immune system, promoting digestive health, providing nutrients to the animal and promoting dental/oral cavity health. Furthermore, the subject invention can be used to prolong the shelf life of pet food and prevent contamination of food from deleterious microorganisms.

Abstract: The present invention relates to a supplement for animal feed for pigs, comprising a mixture of glycerol tri butyrate and glycerol mono laurate, deposited on an inert carrier, in a weight amount comprised between 2 and 6 kg per ton of feed and zinc oxide in an amount comprised between 50 and 200 gr per ton of feed in feed. The invention also relates to an animal feed comprising such supplement The supplement, respectfully the animal feed, enhances the immunity system of pigs, in particular sucking pigs.

Abstract: Pet food compositions and methods for treating, inhibiting, reducing the severity of, or preventing diarrhea or constipation, improving stool characteristics, improving stooling behavior, and/or improving quality of life in a companion animal are disclosed. The pet food compositions may include psyllium or a derivative thereof, a polyphenol source, a high solubility fiber source, and a low solubility fiber source. The method may include administering an effective amount of the pet food composition to the companion animal in need thereof.

Abstract: A method for silaging harvested crops includes distributing and compacting silage consisting of shredded foliage plants in a silo. The silo is then sealed and then fermented in the silo. At least one part of the silage is flushed with an inert gas after an aerobic phase of the fermentation is detected with a first sensor. The inert gas may also be introduced into the silage if a penetration of atmospheric oxygen is detected in the silage with a second sensor.

Abstract: Described are compositions comprising one or more nutrients encapsulated in a controlled release lipid matrix for feeding an animal.

Abstract: A solid dispersion composition has excellent stability of lutein and zeaxanthin. The solid dispersion composition contains solid lutein, solid zeaxanthin, gum ghatti, and water. A method for producing a powder preparation includes preparing the solid dispersion composition and powdering the solid dispersion composition. A food or beverage can have the solid dispersion composition or the powder preparation.

Abstract: A line for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least one, preferably a multitude, solid-state radio frequency source(s) and a further heat treatment apparatus. A method for heating, drying, disinfecting, pasteurizing and/or sterilizing a substance with an apparatus that includes at least a solid-state RF energy source microwave heating step and a further heat treatment step.

Abstract: The present invention relates to a method of thawing and an apparatus for performing the method.

Abstract: Described herein are compositions and processes for reducing the amount of fat in and increasing the moisture content of foods cooked in cooking oils.

Abstract: A chip, snack or other food product derived from fruits and/or vegetables is contemplated. The chip may be derived predominately from pineapple and processed according to unforeseen techniques and ingredient ratios to process a crispy chip without the use of additives and preservatives.

Abstract: A method to predict the risk of eczema is provided based on differences in the development of microbiota and its metabolites in healthy infants and infants that develop eczema, and nutritional remedies based on this finding, in the form of lactate utilizing bacteria and fibres stimulating lactate utilizing bacteria.

Abstract: A food composition for human consumption comprising a plurality of pepper ingredients, wherein the plurality of pepper ingredients comprise ground flesh, seed, stem, and skin from green peppers or red hot peppers, and wherein the plurality of pepper ingredients further comprise one or more KH Pepper proteins. A method of treating a certain disease in a patient comprising administering the food composition to a patient in need thereof, wherein the food composition has a concentration of KH Pepper protein above 0%.

Abstract: High-protein beverages are manufactured by infusion of hydrated whey protein into an acidic beverage prior to packaging. The protein content of such beverages makes them more compatible with the dietary restrictions of persons with diabetes mellitus, for example.

Abstract: The inductively heatable tobacco product for aerosol-generation comprises an aerosol-forming substrate containing a susceptor in the form of a plurality of particles. The aerosol-forming substrate is a crimped tobacco sheet comprising tobacco material, fibers, binder, aerosol-former and the susceptor in the form of the plurality of particles.

Abstract: A nicotine pouch composition is disclosed, the pouch composition includes at least one sugar alcohol, at least one water-insoluble fiber, water in an amount of 8-65% by weight of the composition, and nicotine. Also, an oral pouched nicotine product and a method for manufacturing an oral pouched product is disclosed.

Abstract: The present invention relates to compositions comprising nicotine and/or salts of nicotine, in particular compositions comprising nicotine and/or salts of nicotine for ultrasonic aerosolisation.