Abstract: Methods and compositions for controlling undesired vegetation in animal grazelands.

Abstract: Plant growth compositions include a mixture of inert compounds and an active component combination of auxin, gibberellin and cytokinin. The plant growth compositions are auxin-dominant, and the ratio of cytokinin to auxin in the active component combination ranges from about 1:10.5 to about 1:4.5. The amount of cytokinin ranges from about 0.1 to 10 wt % by weight of the active component combination in plant growth compositions formulated for in-furrow application to corn plants. Methods of improving plant growth involve in-furrow, seed and/or foliar application of one or more plant types with a plant growth composition. Improvements in plant growth include increases in the average number of bushels produced per acre.

Abstract: The present disclosure relates to compositions comprising an oligomer of Formula (I): having imidazolium and diammonium substituents; and an anti-fungal compound comprising at least one triazole group. The composition as described herein may be used as an anti-fungal composition for therapeutic and non-therapeutic applications.

Abstract: Formulations for treating and coating surfaces resulting in reduced infectivity of SARS-Cov-2 and reduced virucidal activity. Of three different formulations, a first composition is microSURE® HS sanitizer and is a benzalkonium chloride-based formulation. A second composition is microSURE® SP sanitizer and is a quaternary ammonium (“Quat Ammonia”) based formulation. A third composition is a microSURE® silica-based sanitizing formulation containing a silica dilution of 1-to-30 in diH2O without any chemical additives. In use, the appropriate formulation is applied to a surface desired to be protected, such as plastic, and forms a coating thereon. The coating has the effect of reducing the titer of SARS-Cov-2 after a period of as little as 30 minutes.

Abstract: An object of the present invention is to provide a spraying agent containing a pesticide having a higher pesticidal effect. The spraying agent of the embodiment of the present invention is characterized by being an aqueous solution containing, as the pesticide, boric acid that acts as a food poison for pests (for example, red mites) and an alkali metal silicate that acts as a spiracle barrier and a migration suppressor for pests, and further containing at least one of a protein and a carbohydrate for acting to attract or feed the pests, and an emulsifier or a surfactant and a fat and oil having an effect of removing the oil or fat on the epidermis of the pests.

Abstract: The present invention relates to a fungicide composition comprising a biofungicide and a non-derivatized guar gum.

Abstract: The disclosure relates to isolated microorganisms—including novel strains of the microorganisms—microbial consortia, and agricultural compositions comprising the same. Furthermore, the disclosure teaches methods of utilizing the described microorganisms, microbial consortia, and agricultural compositions comprising the same, in methods for imparting beneficial properties to target plant species. In particular aspects, the disclosure provides methods of increasing desirable plant traits in agronomically important crop species.

Abstract: Provided is the use of or compositions or formulations comprising Burkholderia species, filtrate, supernatant, extract, pesticidally active compound or metabolite derived therefrom as an insecticide, particularly against infestation of Corn Rootworm larvae, and/or as crop yield enhancer.

Abstract: The present invention relates to a composition comprising a) at least one biological control agent which is a fungicidally active bacterium and/or a fungicidally active metabolite produced by the respective bacterium and b) one or more fatty acids or derivatives thereof selected from unsaturated and saturated C12-24 fatty acids, salts thereof, esters thereof or mixtures of any of the foregoing as well as methods of using this composition and related uses.

Abstract: Plant growth compositions include a solvent composition and an active component composition. The solvent composition includes 1-methoxy-2-propanol, glyceryl triacetate, methyl isobutyl ketone, 2-bytoxy ethanol, ethyl acetate, butyl lactate, lactic acid and/or n-butyl pyrrolidone. The active component combination is formulated to increase the growth of a plant, and includes an auxin, a gibberellin, a cytokinin, or a combination thereof. The solvent composition excludes butanol and/or citric acid. The boiling point of the solvent composition is at least about 100° C. and less than about 180° C. The solvent composition is compatible with Rhizobia. A method of improving plant growth involves applying the plant growth composition to plant seeds, which may include soybean seeds, corn seeds, wheat seeds, barley seeds, alfalfa seeds, or combinations thereof, and growing the nascent plants to maturity.

Abstract: The invention provides for compositions and methods that are useful for repelling birds from crop plants, more particularly repelling birds from feeding on crop plant propagation material, e.g. seeds.

Abstract: The invention relates to a discharge device (1) for the portion-wise discharge of a compact food mass from a kneading vat (3) arranged in a lifting tipper (2), which device comprises at least two cutting tools (13) each having at least two cutting edges (20) for cutting through or cutting up the compact food mass.

Abstract: A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food product, cellulose-containing particles that are derived from a herbaceous plant and that comprise: less than 30 wt % extractable glucose; and extractable xylose in an amount of at least 3% of the amount of extractable xylose in the plant. The replacement method involves providing, in the composition, cellulose-containing particles made from a herbaceous plant material by a process of: i) comminuting the plant material to form particles of the plant having a mean major dimension of less than 10 mm, preferably less than 100 ?m, ii) then treating the plant particles from i) with a peroxide and water, iii) then heating the peroxide-treated plant particles from ii), and iv) then isolating the cellulose-containing particles.

Abstract: A dough-based food product, an apparatus and method for production thereof. A food product matrix to be foamed includes a proportion of a starch-containing raw material and a proportion of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar?p<gas critical pressure.

Abstract: Disclosed are U-shaped burger bread and a manufacturing method for U-shaped burger bread. The U-shaped burger bread is characterized in that a receiving space is formed by an outside of the bread and three sides consisting of inner upper, rear, and lower surfaces, the receiving space is elongated in a longitudinal and one side thereof is opened, and contents of the burger such as meat, vegetables, and sauces are received into the receiving space with the opened one side, so that the contents are stably received into the bread in which the U shape is fixed and maintained and the contents are not in disorder when eating, the taste is maintained, and it is easy to be taken with one hand. The manufacturing method for the U-shaped burger bread is characterized in that the paste is secondarily fermented, aged, formed and baked in the reverse U-shaped molding frame to be fixed as the U-shaped bread.

Abstract: The present invention relates to a device for automatically positioning and/or handling a carcass and/or carcass part during the slaughter of animals on an industrial scale and to a device for cutting a carcass and/or carcass part during the slaughter of animals on an industrial scale. The invention also relates to a method for automatically positioning and/or handling a carcass and/or carcass part of a slaughtered animal during the slaughter of animals on an industrial scale as well as a method for automatically cutting a carcass and/or carcass part of a slaughtered animal during the slaughter of animals on an industrial scale.

Abstract: A power-driven feed roll for rotation about a feed roll axis of rotation in a hand-held, power operated trimming tool, the feed roll including a cylindrical core having an inner surface defining a through bore and an outer surface including a central cylindrical recess bounded by a base and first and second radially extending side walls at opposite ends of the base and first and second flanking portions on either side of the cylindrical recess. The feed roll further includes an annular drive member formed over the cylindrical recess and integral with the cylindrical core, the annular drive member extending along the first and second radially extending side walls of cylindrical recess and protruding radially outwardly, an outer surface of the annular drive member defining a worm gear for driving the feed roll about the axis of rotation. The first and second flanking portions including annular sets of drive teeth.

Abstract: The present invention relates to a fixed-quantity meat slicer for chilled meat, comprising: a meat loading part having a loading groove on which meat is loaded; a meat pressing part which is disposed on the upper side of the meat loading part, and which presses the meat in a vertical direction during downward movement; a horizontal driving part disposed at one side of the meat loading part so as to press the meat in a horizontal direction; a flange disposed on the other side of the meat loading part so as to form an outlet through which the meat is exposed to the outside according to the forward movement of the horizontal driving part; a restriction cover which is hinge-driven so as to open or close the outlet of the flange, and which prevents the forward movement of the meat when the outlet is closed; a cutter for cutting the meat that moves forward out of the outlet of the flange; and an input part for inputting meat cutting information.

Abstract: A bleeding method for a fish includes step of forming a slit SL that connects pericardial cavity 11 to an outer part of the fish by cutting membrane 16 to split a head and an abdomen such that abdominal aorta 19 is not cut and internal organs incorporated in abdominal cavity 12 are not exposed to an outside air, step of spreading the slit such that arterial sphere 18 does not tomozure, and a caudal side surface of ventricle 171 is exposed, step of inserting tubular instrument 2 in heart 17, which runs through the spread slit SL from the caudal side surface of the ventricle toward arterial sphere 18, step of fixing tubular instrument 2 to heart 17, and step of discharging blood of the fish outside by press-fitting liquid into vascular system of the fish via tubular instrument 2.

Abstract: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

Abstract: A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.

Abstract: An internal air adjustment device (30) includes an internal-side passage (70) and an internal-side treatment unit (152). The internal-side separator (61) in the internal-side passage (70) separates return air from internal air. The composition of the return air differs from the composition of the internal air. The internal-side passage (70) supplies the return air into a storage (1). The internal-side treatment unit (152) decomposes ethylene in air that flows in the internal-side passage (70). Therefore, the concentration of ethylene of the return air is lower than the concentration of ethylene of the internal air.

Abstract: The invention provides natural cheese and a method for making natural cheese with specific texture attributes.

Abstract: The invention relates to a flavor ferment for use in a natural cheese make process.

Abstract: Provided is a powdered green tea extract composition, including the following components (A) to (C): (A) non-polymer catechins; (B) quinic acid; and (C) a polysaccharide, wherein the powdered green tea extract composition has a volatile content of 5.6 mass % or less, wherein a mass ratio between the component (A) and the component (B), [(B)/(A)], is less than 0.2, wherein amass ratio between the component (A) and the component (C), [(C)/(A)], is 1.2 or more, wherein, when an absolute value (?a*) of a difference between an a* value in an L*a*b* color system of the powdered green tea extract composition after storage under an atmosphere of 37° C.

Abstract: The present invention pertains to a coffee beverage having improved taste quality exhibited by a sugar and a sweetener and a method for producing the coffee beverage.

Abstract: A method of processing coffee grounds. The method includes drying coffee grounds to at least a predetermined dryness by using a rotatory drier to heat and agitate the grounds while measuring the dryness of the drying coffee. After the coffee grounds have been dried, they are mixed with supercritical CO2 to separate liquid components of the coffee grounds from solid components. This provides a simple, safe way of extracting coffee oil and producing coffee flour.

Abstract: A cup is provided for a device for preparing a frozen food product from a liquid mixture with a stirring element of the device stirring the liquid mixture in the cup while the cup is being cooled by a cooling unit of the device. The device includes a cup holder with a cavity for receiving the cup. The cup holder includes a first upper surface surrounding an entrance opening of the cavity, and is provided on the first upper surface with at least one upwards first protrusion. The cup has a predetermined height such that the cup extends a predetermined distance above the first upper surface. The cup includes at its top a circumferential flange provided with at least one first extension, which is arranged such that it contacts the at least one first protrusion for preventing rotation of the cup in the cavity.

Abstract: A device is provided for preparing a frozen food product from a liquid mixture wherein the failure to correctly mix the liquid mixture is alleviated. The device includes a cup holder, a cooling unit, and a stirring unit having a stirring element, a motor, and a coupling element configured for releasably coupling the stirring element to the motor. The coupling element includes a fixed part and a translating part, wherein the fixed part includes a proximity sensor arranged to detect the distance of the translating part relative to the fixed part to generate an activation signal when the distance is below a predetermined proximity threshold.

Abstract: A cup is provided for a device for preparing a frozen food product from a liquid mixture with a stirring element stirring liquid mixture in the cup being cooled by a cooling unit of the device. The cup includes a cup wall enclosing a holding volume for liquid mixture and frozen food product. At the inside of the cup, the cup wall includes an inner bottom portion, a circumferential inner upright portion, and a circumferential inner transition portion extending from the inner bottom portion to the inner upright portion.

Abstract: A device is provided for preparing a frozen food product from a liquid mixture wherein the messy removal of the stirring unit is alleviated. The device includes a cup holder, a cooling unit, and a stirring unit having a stirring element, a motor, and a coupling element configured for releasably coupling the stirring element to the motor. The stirring element is releasably coupled to the coupling element by a bayonet coupling, and the motor is arranged for rotating in a first direction during an operational phase, thereby imparting a forward stirring motion to the stirring element, and for rotating in a second direction opposite to the first direction during a termination phase following the operational phase, thereby imparting a reverse stirring motion to the stirring element such that the stirring element decouples from the coupling element.

Abstract: A device for preparing frozen food product from a liquid mixture includes: a cup holder for a cup for preparing the frozen food product, a cooling unit for cooling the cavity, a stirring unit for stirring liquid mixture in the cup with a stirring element driven with a motor, a torque sensor for measuring torque applied by the motor, and a control unit configured for: starting an operational phase of the device, monitoring in a first period before a first time the torque of the motor, determining a linear increase of the torque in the first period, monitoring, after the first time, the torque of the motor, and if with respect to the linear increase of the torque in the first period an increase above a threshold occurs in the monitored torque, then initiating an ice cream termination phase, otherwise a sorbet termination phase.

Abstract: A device is provided for preparing a frozen food product from a liquid mixture. The device includes a first sub-unit, a second sub-unit, and a cooling unit. The first cup holder has a cavity configured for releasably receiving a cup in which the frozen food product is to be prepared from the liquid mixture, and a first stirring unit associated with the first cup holder. The second sub-unit has a second cup holder with a cavity configured for releasably receiving a cup in which the frozen food product is to be prepared from the liquid mixture, and a second stirring unit associated with the second cup holder. The cooling unit is configured for cooling the cavity of the first and/or second cup holder during an operational phase of respectively the first and/or second sub-unit.

Abstract: Disclosed is a frozen confection comprising freezing point depressants in an amount of from 20 to 40% by weight of the frozen confection, wherein the number average molecular weight of the freezing point depressants is less than 230 g mol?1. The frozen confection also comprises lactic acid ester of mono and/or diglyceride.

Abstract: The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain ingredient based ingredient mix, and 2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and/or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3-20 wt. % grain fermented with Streptococcus thermophilus, and 4-40 wt. % seed and/or nuts.

Abstract: The present invention pertains to a plant protein, including isolates and concentrates, preferably leguminous protein isolates, more preferably pea protein isolates characterized in that it contains less than 0.6% by dry weight of sodium on dry matter and below 1% by dry weight of calcium. The invention further relates to processes of extraction and purification of the plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates of the invention. Finally, the invention also relates to the application of plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates, of the invention, in the food, feed and pharmaceutical industries.

Abstract: The present invention is directed to processes for producing pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and forming an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. Also described is the preparation of an acid soluble protein product and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

Abstract: A method of and system for making at least four types of animal feed products for various types of animals to maximize and use all of the components found in the whole stillage in an alcohol producing plant. The method includes liquefying, fermenting, distilling, performing a selective particle size separating into three streams, wherein the three streams contain a first stream of a large particle stream that is used to form a first animal feed suitable for ruminant animals, a second stream of a coarse protein stream that is used to form a second animal feed suitable for chicken and pigs, and a third stream of a fine particle stream that is used to form a third animal feed suitable for fish and pet. The third stream is further concentrated and enriched to have a syrup with 35%-80% of dry solid.

Abstract: A method of preparing a feed ration for an animal includes storing a cut crop material in an accumulation having an oxygen barrier. The cut crop material is fermented within the accumulation to form a silage material. A nutritive value of the silage material is determined with a nutrition sensor. A desired amount of maceration of the silage material is determined based on the determined nutritive value of the silage material. The silage material is then macerated with a mechanical macerator to achieve the desired amount of maceration. The macerated silage material is then combined with other feed materials to define the feed ration, and may then be fed to the animal.

Abstract: The present invention pertains to a flavor water that comprises: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high intensity sweetener in an amount corresponding to sweetness intensity X2; (c) sodium in an amount of less than 40 mg/100 ml; and (d) potassium in an amount of less than 70 mg/100 ml and/or calcium in an amount of less than 70 mg/100 ml, wherein the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, an extract of Momordica grosvenori, Mogroside V and Thaumatin, and (X1+X2) is larger than 1 and not larger than 20.

Abstract: A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa·s or lower at 20° C., 5,000 mPa·s or lower at 5° C., and 3,400 mPa·s or lower at 50° C.

Abstract: A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising: —providing a malt-based fermented liquid; —subjecting the malt-based fermented liquid to a CO2 or N2-stripping step or, at least partially, degassing the malt-based liquid, thereby creating a gas stream comprising volatile flavour components; —collecting the gas stream comprising volatile flavour components; and —separating, by a carbon dioxide or N2 scrubber, at least partially, the CO2 or N2 in the gas stream from the volatile flavour components, obtaining a concentrated volatile flavour fraction; —collecting said volatile flavour fraction and packaging the volatile flavour fraction.

Abstract: A raw meat protein product is prepared by a process comprising directing a raw meat protein along a mixture conduit, placing steam in contact with the raw meat protein to raise the temperature of the raw meat protein to a pathogen neutralizing temperature, and maintaining that temperature in the raw meat protein for a treatment period of time. The process then includes applying a vacuum to the heated raw meat protein to vaporize water that has condensed from the steam and then separating the raw meat protein from the vaporized water and any remaining steam.

Abstract: The disclosure provides for compositions and methods for the preservation of meat substitutes containing plant heme protein. In particular, small molecules that can fit in the unique heme pocket of plant heme proteins are provided to stabilize and preserve meat substitutes the products.

Abstract: The present disclosure relates to a method of making foie gras, and more particularly, to a method of making foie gras using duck liver and the foie gras made thereby, the method allowing foie gras to be made using a duck liver produced by raising ducks without force-feeding to provide balanced nutrition and promote health and allowing the foie gras to have a texture that is juicy inside and crispy outside to improve the texture and flavor of the foie gras.

Abstract: The present disclosure relates to a novel concept of sauce, and specifically to a novel sauce using tempeh and a preparation method thereof. A method for preparing a tempeh-containing sauce according to the present application includes secondary fermenting tempeh with brine and other grains to prepare a fermented aged product.

Abstract: The present invention relates to a bacon product and a method for preparing same.

Abstract: The present invention relates to a method of preparing vegan kimchi, which includes a first salting step of first salting napa cabbage using salting water; a second salting step of second salting the first salted napa cabbage using a second salting mixture; and a condiment mixing step of mixing the second salted napa cabbage with vegan kimchi condiment. The prepared vegan kimchi retains the characteristics and taste of general kimchi, has crunchy characteristics since the vegan kimchi is salted two times using salty and sweet ingredients during the salting process, has excellent preservability since the vegan kimchi has a slightly slower growth rate of lactobacillus than general kimchi containing animal ingredients, and thus has an effect of being easily commercialized and sold.

Abstract: The present invention relates to a savoury seasoning composition, a method of preparing such a composition and to uses of such a composition.

Abstract: The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.