Abstract: The present invention includes methods and compositions that produce greater pesticidal activity in FR901228 conjugates. FR901228 can be conjugated with one or more thiol containing molecules and produce a new conjugate that exhibits increase pesticidal activity than FR901228 alone.

Abstract: Described herein are genelight cultures and extracts and methods of making and using thereof. In one aspect, the method of making a genelight culture or extract includes the steps of (a) making a DNA construct containing genes for producing a heat shock protein, RuBisCO large subunit 1, tonB, hydrogenase, and a P-type ATPase, (b) introducing the DNA construct into host microbial cells via transformation or transfection, and (c) culturing the microbial cells to produce the genelight cultures and extracts. The compositions of these cultures and extracts can be tailored to have specific properties such as the ability to provide power to a light emitting diode. The cultures and extracts have further uses including enhancing the growth of plants and as supplemental nutrients of cultures of industrially important microorganisms. The cultures and extracts further have UV-protective properties. Also described herein are microbial electric circuits containing the cultures and extracts described herein.

Abstract: The invention relates to agents for controlling pests, in particular rodents, such as mice, wherein the agent contains as an active substance, a grayonotoxin or a mixture of grayanotoxins and the active substance is present in or on plant tissue as an active substance carrier. The invention also relates to the use of plant tissue having a content of grayanotoxins as rodenticides and/or for driving away rodents.

Abstract: A topical insect repellent and insecticide for animals includes active and inert ingredients. The composition for animals includes a lotion including active and inert ingredients. The active ingredients include geraniol, clove oil, rosemary oil, and peppermint oil and the inert ingredients include sunflower oil, isopropyl myristate, decanoic acid, lauric acid, octanoic acid, water, vanillin, lecithin, and triethyl citrate.

Abstract: The invention relates to wood-burning ovens and may be used for preparing food, in particular, baked items, for example, pizza.

Abstract: A pneumatic animal stunner for stunning an animal for later processing uses sensor technology to measure the speed of a stunning rod disposed in the stunner housing as it is driven forward via pneumatic forces. At least one sensor may be disposed in a nose connected to a front end of the housing, in the housing, or in a tail end of the housing. The at least one sensor communicates with a receiver that can process and display the speed data collected from the at least one sensor as the stunning rod drives forward. The receiver can be disposed on the housing of the stunner, or may be a separate component from the stunner. The data may be sent from the at least one sensor to the receiver via a wireless or wired connection. Multiple methods of measuring the stunning rod speed may be employed.

Abstract: The invention relates to an automated loading station (10) for meat portions (15) configured so as to hook, at a hooking area, a meat portion (15) to a sustaining element (20A,20B), which loading station (10) is provided with: —a movement apparatus (70) for moving the sustaining elements (20A,20B) configured so as to move a sustaining element (20A,20B) at the hooking area, —a conveying apparatus (A) for conveying the meat portions (15) configured so as to convey the meat portion (15) at the hooking area and to align a segment of the meat portion (15) to a plurality of needles (40) of the sustaining element (20A,20B), and—a press (125) configured so as to press the meat portion (15) against the needles (40) of the sustaining element (20A,20B) positioned in the hooking area to penetrate the meat portion (15) with said needles (40).

Abstract: Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.

Abstract: The present disclosure relates to human milk compositions and methods of making and using the same. In particular, the disclosure features methods of using human milk compositions to feed subjects before and/or after surgery or medical operations and that are useful in promoting recovery.

Abstract: In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. “An Organic Natural curdling Ingredient” is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The “microbial source” used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in “An Organic Natural curdling Ingredient” is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.

Abstract: The present disclosure relates to the field of biotechnology, in particular, to a Monascus purpureus and use thereof. The present disclosure provides a Monascus purpureus under the accession number of CGMCC No. 18564. The cheese prepared by the Monascus purpureus provided by the present disclosure has good sensory parameters, low content of harmful substances and rich beneficial substances, and has good texture parameters and industrial prospect.

Abstract: An oil composition containing omega-9 canola oil is disclosed in which the canola oil is stabilized against oxidation. The omega-9 canola oil contains more than 68% oleic acid and less than 4% linolenic acid. In particular embodiments, the oil composition contains 0.1-1.0 weight percent omega-3 fatty acids, which may be DHA, and may contain additional antioxidants, such as tocopherols. Oxidatively resistant oil compositions and food compositions containing omega-9 canola oil with DHA are also disclosed. Methods for increasing the oxidative stability of omega-9 canola oil by addition of DHA are also disclosed.

Abstract: The invention provides a solid vegetable fatty product the fundamental ingredient of which is olive oil, preferably extra virgin olive oil (EVOO), with the rest of the ingredients being deodorized cocoa butter, liquid sunflower lecithin, liquid microcrystalline cellulose, and where appropriate, stabilizer consisting of mono- and diglycerides of fatty acids of vegetable origin. Likewise, the invention relates to the use of the product in cooking and in manufacturing pastry and confectionery products as a substitute for butter and margarine.

Abstract: The present invention aims to provide a catechin-containing beverage having reduced bitterness, a production method thereof, and a method of reducing the bitterness of a catechin-containing beverage. The present invention relates to, for example, a catechin-containing beverage containing one or more catechins; and ethyl glycoside, wherein a weight ratio of the ethyl glycoside to the catechins (ethyl glycoside/catechins) is 0.5 to 35.

Abstract: An object of the present invention is to provide an aromatizing material having excellent floral aroma. The tea aroma composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.010 to 0.215.

Abstract: The disclosed invention is an insulating device to protect frozen confections and is supported by a receptacle, for example an ice cream cone. The device includes a dome portion, a clamp, and a clamp attachment. The dome portion comprises a concave portion that faces the frozen confection held in the receptacle, to which the insulating device is clamped. The clamp attachment attaches the clamp to the dome portion and comprises a ball-and-socket rotatable joint. The clamp holds the cone by attaching near the rim of the cone, and comprises sturdy, adjustable material such as metal. Embodiments contemplate varying the dome portion size, malleability of the clamp, or both from device to device, to accommodate various cone sizes and various volumes of frozen confection.

Abstract: Provided herein are bovine cells that are adapted to grow in growth medium that contains low-serum or no serum and methods thereof. Also provided are food products made from bovine cells cultivated in vitro and methods for harvesting the cells.

Abstract: This document relates to meat replica food product, and more particularly to hybrid meat substitute food products comprising plant-based protein and animal cells. The meat replica mimics animal meat, including the texture, beefy flavor, and red-to-brown color transition during cooking.

Abstract: This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by using a mechanical device to separate the solids from the liquids based on a density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

Abstract: A dog treat made from a dairy based product, preferably milk having a fat content of approximately one percent, which is heated with other ingredients and pressed and hardened into a desired configuration to form a hardened cheese-like dog treat.

Abstract: The present invention is directed to compositions and methods relating to kibble for a companion animal, the kibble comprising protein, carbohydrate, fat, and a plasticizer, wherein the plasticizer comprises hydrolyzed malted barley.

Abstract: Animal feed formed with a base of palm fronds and combined with palm fruit, such as dates, is a sustainable and affordable feed product that can be developed in hot climates. Palm fronds with a desired moisture content are shredded, chopped, and/or ground, and mixed with palm fruit. Additives such as urea can increase the nutritional content. Feeds with palm fronds, palm fruit, and/or additives can serve as a base feed for other components. Palm fronds can also serve as a base feed for other components. Animal feeds with a variety of bases can have palm fruit added. Animal feeds with a variety of bases, including palm fronds, can include a variety of other components added.

Abstract: Novel polypeptides of fungal origin with catalase active are active, gastric stable and thermal stable, and effective for use in animal feed additives.

Abstract: Methods form high fat feed blocks having a total fat content of about 7 wt % to 33 wt %. The blocks are formed by blending a pourable composition having a viscosity of at least 1000 cP at 57° C. with high fat pellets having total fat content of at least 40 wt % based on pellet weight, where the pellets include at least one fat having a melt temperature of greater than 60° C. Also disclosed are feed blocks formed by the methods.

Abstract: The present invention relates to a continuous method for producing products with molecules or macromolecules attached thereto and apparatus for carrying out this method. The method comprises the steps of: (a) placing the object on or in the proximity of a surface; (b) controlling the electrical potential of the surface with respect to its surroundings; (c) activating the object by exposing it to an electrical discharge; (d) contacting the object with the molecule or macromolecule to be attached. Such macromolecules include bacteriophage. Thus products of methods of the invention are for prevention and amelioration of bacterial contamination of the product of methods of the invention or materials in contact with said products.

Abstract: The present invention relates to feed compositions that can modify the feeding behavior of animals. Supplements can be added to no or low roughage rations that improve the performance of animals. In particular, the addition of calcium chloride to a low or no roughage ration can increase the number of feedings but decrease the amount of feeding per meal. This can result in promoting enhances feed conversion and better cost of feed to weight gain.

Abstract: Provided herein are fermented beverages comprising symbiotic microbial communities, and methods of production thereof.

Abstract: A taste-masking formulation for distasteful ketone body compounds is disclosed.

Abstract: A method for preparing a substantially pasteurized and/or sterilized food product; the method, which can be used to produce pasta sauces or soups, comprises: a cooking step, during which a base of the food product is obtained by thermally treating a first component at a temperature exceeding 30° C.; a mixing step, during which said base and a second, substantially solid component are mixed together so as to obtain a mixture; and an ohmic treatment step, during which said mixture is subjected to an ohmic treatment so as to obtain the substantially pasteurized and/or sterilized food product.

Abstract: A method of drying high sugar content food products such as honey and molasses in a vacuum microwave chamber. The method comprises loading the food product into the vacuum chamber, and exposing the food product to a vacuum pressure in the range of 45 to 250 Torr (60 to 333 mbar) in the vacuum chamber while irradiating the food product with microwave radiation. This dries the food product and forms a porous structure. The method minimizes or prevents foaming and dries the product at a temperature that prevents burning, while reducing the moisture content to a very low level.

Abstract: An electronic apparatus configured to control a plurality of cooking apparatuses is provided. The electronic apparatus includes a communication interface, and a processor configured to control the plurality of cooking apparatuses through the communication interface, and provide information to a user terminal apparatus, and the processor is configured to generate, based on receiving a user command of selecting a plurality of recipes, a comprehensive recipe guide to uniformly perform cooking according to the plurality of recipes using the plurality of cooking apparatuses, and provide a guide message according to the comprehensive recipe guide to the user terminal apparatus, and control the plurality of cooking apparatuses based on an order and cooking time provided in the comprehensive recipe guide.

Abstract: An object of the present invention is to provide a method for producing instant Japanese noodles having a reduced amount of salt kneaded into the noodles, wherein the instant Japanese noodles are enhanced in salty taste. When the amount of salt kneaded into instant Japanese noodles is reduced, the instant Japanese noodles can be enhanced in salty taste by adding potassium lactate, granulated sugar, citric acid, and a kelp processed product and/or a dried bonito processed product, instead of salt, and thus instant Japanese noodles having favorable salty taste can be produced even if the amount of salt is reduced.

Abstract: The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

Abstract: Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

Abstract: A sweetener composition includes a plurality of assembled particles including natural, non-nutritive sweetener molecules, organic scaffold particles and at least one additive. The natural, non-nutritive sweetener molecules include hydrophilic moieties and hydrophobic moieties. The organic scaffold particles include at least one compositional component including a lipid. The at least one additive includes a surfactant, a stabilizer, an emulsifier, a hydrocolloidal material, a ripening inhibitor, a weighting agent, an excipient, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture enhancer, or a combination thereof. Methods of making the sweetener composition are also described.

Abstract: The present invention discloses a process for production of a salted edible substance based upon halophyte plants, use and system of salted edible substances based upon halophyte plants, in particular in particular as food ingredient in general, including in preparing foodstuff.

Abstract: Spray-dried encapsulated flavor powders are described, having particles that are large sized, highly flowable, fully dense, and highly dispersible and/or soluble, with low surface area to volume ratio, and high bulk density. Such flavor powders provide high retention of flavor components, and are advantageously produced by low temperature spray drying processes, e.g., single-step processes in which drying is intensified by techniques variously described herein.

Abstract: The present, invention aims to provide a protein-containing oral composition in which the unpleasant flavor of proteins is reduced, and a method of improving the flavor of a protein-containing oral composition which can reduce the unpleasant flavor of proteins. The present invention relates to a protein-containing oral composition containing a protein and hydroxypropyl cellulose at a ratio by weight of the hydroxypropyl cellulose to the protein (hydroxypropyl cellulose/protein) of 0.020 to 0.50, and the like.

Abstract: The object of the present invention is to search for and to provide a novel acetylcholinesterase inhibitor. An acetylcholinesterase inhibitor comprising wood creosote as the active ingredient is provided.

Abstract: Some implementations of the described methods relate to a process for frying coffee beans (and/or another food product) in a fry medium (such as cooking oil) and then centrifuging the coffee beans (and/or other food product) to remove a significant portion of the fry medium. Although the frying and centrifugation can occur in separate devices, in some cases, the described systems comprise a device that acts as both a fryer and a centrifuge. Indeed, in some cases, after the coffee beans (or other food product) has been fry roasted in a perforated container (e.g., a basket), the fry medium is drained from the container, and container is spun. In some cases, liquid nitrogen is also applied to the beans (or other food product), before and/or after being fry roasted. Other implementations are described.

Abstract: A food manufacturing apparatus 100 for manufacturing a food product 1, in particular a meat or meat replacement product 1, in a 3D printing process, includes a movable carrier substrate 10 extending along a longitudinal substrate direction x and being configured for accommodating the food product 1, a deposition device 20 including a plurality of deposition modules 21, which are arranged along the longitudinal substrate direction x of the carrier substrate 10, wherein each deposition module 21 is arranged for depositing components of the food product 1 on the carrier substrate 10, a conveyor device 30 being arranged for moving the carrier substrate 10 along the longitudinal substrate direction x thereof relative to the deposition modules 21, and a collection device 40 being arranged for collecting the food product 1. Furthermore, a method of manufacturing a food product 1, in particular a meat or meat replacement product, is described.

Abstract: Present invention teaches a tobacco grinder with a guide shell and a grinder assembly consisting of an upper grinder part and a lower grinder part that is attached to a support shell. A material drawer is located on the side of the guide shell, slidably placed inside a slid slot, with a lock/release operation performed by a push release lock mechanism, making it easy for a user to operate. A curved well guides the ground tobacco down from the grinding chamber and funneled into the material drawer. The magnetized feature also makes the operation easy even if the grinder unit is help up-side-down.

Abstract: A consumable for an aerosol provision system comprising at least one substrate material in proximity to at least one drying agent. The drying agent preferably includes a sorbent, e.g., a desiccant, a wicking material or a mixture thereof. Also provided is a pod for an aerosol provision system where the pod contains the consumable and the consumable is configured to receive an aerosol, and use of a drying agent to increase consistency or yield of volatile compound delivery from a substrate material in an aerosol provision system.

Abstract: A nicotine liquid formulation provides an improved sensory experience. Electronic cigarette cartridges including the nicotine liquid formulation, the use of the nicotine liquid formulation or the electronic cigarette cartridge in an electronic cigarette, electronic cigarettes including the nicotine liquid formulation or the electronic cigarette cartridge, and a method of generating an inhalable aerosol including using an electronic vaporization device having the nicotine liquid formulation are also provided.

Abstract: The present invention relates generally to the field of chewing products. More specifically, the present invention relates to a nicotine chew device for denture users. The device can be used by a denture wearer in order to quit smoking by chewing the device to release nicotine. Further, the device is preferably comprised of a base, sweetener, softener/plasticizer agent, flavoring agent, coloring agent, and wax coating. In one embodiment, the chew may have a wax base and/or wax coating that does not stick to the surface of dentures. In various embodiments, the wax base and wax coating may be nicotine infused.

Abstract: A non-combustible aerosol provision system includes an article having an aerosol generating material wrapped in a wrapper, wherein the wrapper has a permeability of below 100 Coresta Units. The system also includes a non-combustible aerosol provision device for heating the aerosol generating material of the article, the non-combustible aerosol provision device having a coil.

Abstract: An article for use in a non-combustible aerosol provision system comprising an aerosol generating material comprising at least one aerosol forming material and a mouthpiece connected to the aerosol generating material, the mouthpiece comprising an upstream end adjacent to the aerosol generating material and a downstream end distal from the aerosol generating material, wherein the mouthpiece comprises a hollow tubular element formed from filamentary tow at the downstream end of the mouthpiece. There is also provided a system including the article and a non-combustible aerosol provision device for heating the aerosol generating material of the article, and a method of manufacturing articles for use in a non-combustible aerosol provision system.

Abstract: An improved, cleaner functioning smoking article is provided, comprising a aerosol forming substrate engineered to include airflow channels. Features include a hollow tube, which may be comprised of various materials, including the material for vaporization itself, within the engineered material, such as tobacco, for efficient vaporization. Other features include a hollow, inverted cone to permit air ingress in a closed bottomed HNB cigarette, and a capsule cigarette designed to retain loose leaf and original material for clean vaporization.

Abstract: A non-combustible aerosol provision system includes an article comprising an aerosol generating material, wherein the aerosol generating material comprises reconstituted tobacco material having a density of less than about 700 milligrams per cubic centimeter and a non-combustible aerosol provision device for heating the aerosol generating material of the article. The non-combustible aerosol provision device includes a coil.