Abstract: The subject matter of the present invention is providing nanostructured silver perovskite oxides, which upon contact with microbial cells prevent their proliferation without releasing significant amounts of silver ions to the environment. These nanostructured oxides may be used as antimicrobial agents on exposed surfaces.

Abstract: The present invention is directed to a composition in solution (often, an aqueous solution) which comprises a combination of molecular iodine (I2) and an acceptable source of iodate (IO3), and an acid (inorganic or organic), wherein iodide and iodate are present in the composition at a molar ratio of about 0.1 to about 25, the concentration of uncomplexed molecular iodine is a disinfectant, biocidal and/or antimicrobial (depending upon the end use of the composition) effective amount the concentration of acid in the composition is effective to provide a buffering pH in the composition ranging from about 1.5 to about 6.5. Compositions according to the present invention are storage stable for unexpectedly long periods of time (up to about 5 years), and find use as dis infecting solutions, as germicides and/or biocides (e.g. antiviral, antibacterial, antifungal, antispore etc.

Abstract: Described herein are co-doped magnesium oxide nanocomposites with antimicrobial properties for industrial and biomedical applications. Methods of inhibiting microbial and/or eliminating microbial growth with the disclosed compounds on biological and inanimate surfaces are also described.

Abstract: The present invention relates to a method of treating or preventing a house dust mite infestation, said method comprising applying an acaricidal infectious agent at a site of a house dust mite infestation, or at a site proximal thereto, or at a site at risk of such infestation. Also encompassed are uses of acaricidal infectious agents, methods of isolating acaricidal infectious agents, acaricidal infectious agents obtainable by said methods, acaricidal infectious agent formulations, foodstuffs and mite attractants comprising the same.

Abstract: The control of green macroalgae blooms. More particularly, Ulva algae blooms may be controlled by a living active principle contained in seawater from the Mediterranean Sea. The inventors have observed that seawater from the Mediterranean Sea collected in particular spots (collected at, e.g., latitude 43° 14?N and longitude 5° 21?E, or at latitude 43° 09?N and longitude 5° 36?E) is capable of promoting the death of Ulva lactuca, without the emission of toxic acidic vapors, such as, e.g., H2S vapors. Altogether, the inventors provide data showing that this seawater comprises an alive microorganism that is responsible for promoting the death of Ulva, in particular of Ulva lactuca. More precisely, the inventors provide experimental data showing that the microorganism that promotes the death of Ulva lactuca, and hence promotes the control of Ulva lactuca blooms, is a virus.

Abstract: The present invention is from the field of disinfection and antisepsis and relates more particularly to the use of a grape extract as a virucide against viruses of the coronavirus family, adenovirus family, murine norovirus family, vaccinia virus family and poliovirus family.

Abstract: A method of weed control is provided. The method comprises artificially pollinating at least one weed species of interest with pollen of the same species that reduces fitness of said at least one weed species of interest. Also provided are compositions and kits which can be used for performing the methods described herein.

Abstract: Provided is a rotary combustion furnace. The furnace comprises: a combustion section, comprising a furnace body, wherein a heat supply port is provided at the top of the furnace body; and a baking section, comprising a baking chamber, wherein a heat collection through hole in butt joint with the heat supply port is provided at the bottom of the baking chamber, and the heat collection through hole and the heat supply port are configured to heat food in the baking chamber. The combustion furnace may be separated from the baking chamber by virtue of providing the combustion section and the baking section which are removably connected, thus decreasing the floor area and making it easy to carry and use in outdoor activities or camping. The heat supply port of the combustion section is in butt joint with the heat collection through hole.

Abstract: A method of forming a twisted product from elongated food materials comprises steps of continuously and downwardly discharging elongated food materials and at the same time twisting the elongated food materials around a vertical axis; conveying the elongated food materials by a conveyor in a lateral direction after the elongated food materials have reached the conveyer; narrowing a separating portion of a lowering region of the elongated food material by a shutter-type squeezing device; allowing the separating portion to become a thin connecting portion which can be separated by a pulling operation, and separating the thin connecting portion to form a twisted product.

Abstract: The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products are also provided.

Abstract: Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

Abstract: An apparatus for grading/batching food parts includes a scale unit with a first predetermined precision, a plurality of batch bins to receive food parts, a weighing station to weigh food parts, which have not yet been transferred into the bins, with a second predetermined precision greater than the first predetermined precision and to associate the determined weights with the corresponding food part, a plurality of controllable second transfer units to selectively transfer particular ones of said food parts, which have been weighed into a selected one of the bins, and a control unit connected with the scale unit, weighing station, and first and second transfer units. The control unit controls the first and second transfer unit to assemble in the bins food parts so the total weight in each bin corresponds to a predetermined target weight. A method for grading/batching, and an apparatus/method for transferring food parts is also provided.

Abstract: Mollusc processing apparatus and related methods are disclosed. The molluscs have a first shell, a second shell and an adductor muscle attached to the shells. Multiple holders hold a respective mollusc by the first shell of the mollusc. A conveyor is coupled to the holders to move the molluscs between processing stations. One processing station is a shell cut station to cut an opening into the shells of each respective mollusc. Another processing station is a muscle cut station to cut the adductor muscle from the second shell through the opening in the shells of each mollusc. A further processing station is a shell detach station to detach the second shell from the first shell of each respective mollusc.

Abstract: A method including sonication of a yogurt culture produces desirable texture and yield characteristics. An apparatus for producing yogurt from milk includes a sonicator for controlling texture.

Abstract: A method for concentrating a substance in a milk product, the method including the steps of: feeding the milk product from a tank to a filtering device, filtering the milk product into a permeate and a retentate: such that the substance is concentrated in the retentate, circulating a first part of the retentate over the filtering device, feeding a second part of the retentate to the tank, repeating the circulations to thereby gradually increase a concentration of the substance in the milk product, and stopping the repeating when the concentration of the substance in the milk product has reached a predetermined value.

Abstract: The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.

Abstract: The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.

Abstract: The present disclosure is directed to a novel method of preparing fat-based confectionery products.

Abstract: A confectionery product comprising of a layer of gummy confectionery, made up of one or more sections, which coat a non-edible object or container. This container is purposed to house a children's toy and support the layer of confectionery. Methods of preparing the confectionery-coated object also are provided.

Abstract: The present invention relates to a plant-based frozen confection comprising: fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and pulse protein in an amount of 0.4 to 10 wt %; wherein the pulse protein comprises soy protein and fava bean protein in a weight ratio of 1:1 to 1:4.

Abstract: A method for obtaining one or more fiber rich and one or more protein rich fractions from spent grain, SG, the method comprising: dehydrating (S1) wet spent grain, WSG, into dehydrated spent grain, DSG, by arranging the WSG on at least one dehydration surface, wherein the dehydration surface comprises a net with apertures arranged to allow air to penetrate without the spent grain falling through, and wherein a conditioned air movement system is arranged to move air over, under the dehydration surface as well as through the apertures, and comminuting (S2) the DSG by a comminution reactor comprising a spinnable shaft and two or more processing chambers, separated by segmented divider plates, wherein each processing chamber comprises one rotor disc attached to the shaft and one or more vortex generators placed at respective apex corners of stationary side walls of the processing chambers, wherein the DSG is fed into the comminution reactor and fiber-rich and protein-rich fractions are liberated from the DSG by m

Abstract: The present application relates to a Gryllus bimaculatus extract and a method for preparing the same.

Abstract: A protein hydrolysate obtained from at least one protein source from bluefish having (i) a degree of hydrolysis (DH) of at least 10%, (ii) at least 80% water-soluble protein with a molecular weight of less than 1000 Da, (iii) at least 0.3% phospholipids, and (iv) at least 0.5% DHA and EPA.

Abstract: Described is a method for manufacturing a protein powder containing at least partly non-coagulated proteins. The method includes the steps of grinding a solid proteinaceous raw material to obtain a solid ground protein, heating the ground protein to a temperature T below its coagulation temperature TP such that fat contained in the ground protein melts, separating the melted fat from the ground protein to obtain a defatted protein fraction, and drying the defatted protein fraction in a drier at a temperature TD, whereby a protein powder comprising at least partly non-coagulated proteins is formed. Also described is a protein powder that includes at least partly non-coagulated proteins obtained by said method, and a use of a at least partly non-coagulated protein powder in a foodstuff for humans or animals, such as animal feed.

Abstract: Provided is a plant-based meat analog comprising a hydrated textured protein, preferably a hydrated textured pea protein, and a pea protein isolate, its process and various industrial uses.

Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

Abstract: The present invention relates to a process for producing a high protein feed ingredient from a whole stillage byproduct produced in a starch-containing grain dry milling process for producing a fermentation product, as well as enzyme blends used in the processes for partitioning a greater amount of protein from the whole stillage byproduct into the high protein fraction, rather than being retained in the wet cake, to produce a high protein feed ingredient.

Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Abstract: The present invention relates to a process for producing an extract derived from sugar cane, the process comprising: i) mixing a sugar cane derived product with ethanol to produce an extraction mixture comprising at least about 50% v/v ethanol; ii) allowing a precipitate to form in the extraction mixture; iii) removing the precipitate from the extraction mixture to obtain a supernatant; and iv) removing ethanol from the supernatant to produce the extract derived from sugar cane. The present invention further relates to extracts produced according to the process of the invention. The invention also relates to the use of such extracts in a method of lowering the available calorific value of a food or beverage, in treating or preventing disease, and as a nutritional supplement, dietary supplement, sports nutrition product, food coating or pharmaceutical product.

Abstract: An improved system and method for treating, precooling, handling, and packaging perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of perishable products during the precooling step. The mobile container is a prefabricated container or is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The mobile container can be located near harvest or facilities with no cooling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, through processing and packaging, preferably to a MAP process, and then to distribution.

Abstract: An infusion kit and a method for using said kit for infusing a base substance with an additive substance. The additive substance is deposited into a permeable container, which is itself inserted into a non-permeable container. The base substance is then added to the non-permeable container and the non-permeable container is heated to thereby infuse the base substance with the additive substance. In one embodiment, the additive substance is roasted in the permeable container before infusion begins. In some embodiments, a non-permeable casing encloses the permeable container during roasting. In a preferred embodiment, the non-permeable container is heated by immersion in a temperature-controlled liquid bath system, such as would be found in a sous-vide or similar system. However, many other heating systems may be used. The additive substance may be derived from a plant, including but not limited to cannabis.

Abstract: Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodle strands using a cutting blade device. The cutting blade device has a pair of cutting blade rolls. The cutting blade rolls each have multiple circular grooves and multiple blades disposed alternately along the longitudinal direction of the cutting blade rolls, and are disposed so that the circular grooves of one cutting blade roll engage with the blades of the other cutting blade roll. The circular grooves of the cutting blade rolls each have two first groove sections near blades that are adjacent along the longitudinal direction of the cutting blade rolls and a second groove section between the two first groove sections that is deeper than the two first groove section.

Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Abstract: Described herein is a method for preparing a dehydrated and de-alcoholized flavor composition by decreasing or removing water and ethanol from a flavor composition, the method including the steps of treating the flavor composition by a dehydration process and dealcoholization process. Also described herein are flavor compositions obtainable by this method, flavored consumer products comprising the same, and methods and uses thereof.

Abstract: Off-taste suppressing agents for an oral product containing an off-taste substance added thereto, wherein the agent contains at least one compound selected from the group consisting of (A) a compound represented by the following formula (I): wherein each symbol is as defined in the present specification, (B) cyclotene, and (C) a fatty acid having a carbon atom number of 3 or 4 are capable of effectively suppressing off-tastes due to off-taste substances, and the like.

Abstract: An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least one immiscible inclusion in the melt to form a mixture, cooling the mixture to create a solidified oleogel, and incorporating the solidified oleogel into a meat analogue mixture.

Abstract: A thickener is disclosed, as well as a nutritional product including the thickener, uses thereof, methods for the manufacture thereof, methods for improving the cohesiveness of a nutritional product, and related systems. The nutritional products have improved cohesiveness for promoting safer and more efficient swallowing of food boluses for individuals having swallowing difficulties such as dysphagia. In a preferred embodiment, the nutritional product includes a thickener comprising a beta-glucan and an additive. Preferably, the nutritional product has a relaxation time, determined by a Capillary Breakup Extensional Rheometry (CaBER) experiment, of from 10 ms to 2000 ms at a temperature of 20° C.

Abstract: The present invention relates to a use of an anthocyanin-anionic polysaccharide complex for preventing or treating influenza virus A infection and, more specifically, to a pharmaceutical composition, a food/health functional food/health aid food composition, and a quasi-drug composition, each comprising an anthocyanin-anionic polysaccharide complex as an active ingredient for preventing or treating influenza virus A infection diseases. A composition comprising an anthocyanin-anionic polysaccharide complex as an active ingredient provided in the present invention exhibits excellent anti-viral activity against influenza virus A and as such, can find very advantageous applications in developing an agent for prevention or treatment of diseases caused by influenza virus A infection.

Abstract: A food composition containing green banana and inulin and having a low glycemic index and/or a low glycemic load is described. The food composition is delicious and healthy, contains natural, whole ingredients, high amounts of dietary fiber, healthy fats, and no added sugar. Such a composition satisfies the desire for a sweet treat while nurturing the body.

Abstract: A method for improving a nutritional status in a prenatal, pregnant or breastfeeding patient. The method includes providing a pharmaceutical composition in a single oral dosage form for administration to a prenatal, pregnant or breastfeeding patient. The pharmaceutical composition consists of vitamin D, iodine, vitamin B1, vitamin B6, vitamin B12, vitamin B2, vitamin B9, vitamin B3, vitamin E, vitamin A, vitamin C, iron, zinc, copper, magnesium, omega-3 fatty acids and one or more pharmaceutically acceptable carriers. The method further includes providing a daily dosage regimen for administering the single oral dosage form to the patient to improve a nutritional status in the patient.

Abstract: Embodiments herein relate to air-fried snack food products and related methods. In an embodiment, a method of preparing a reduced fat fried snack product is included. The method can include preparing discrete units of a snack product, par frying the snack product in an oil fryer, wherein par frying the snack product in the oil fryer reduces moisture in the snack product to approximately 2 to 8 weight percent, and frying the snack product in a centrifuge air fryer, wherein frying the snack product in the centrifuge air fryer reduces moisture in the snack product to 1.5 to 2.5 weight percent and reduces fat content of the snack product to 12 to 38 weight percent. Other embodiments are also included herein.

Abstract: A smokeless tobacco product configured for insertion into the mouth of a user of the product is provided, the smokeless tobacco product including a dissolvable or meltable base composition admixed with a tobacco material and a botanical material, wherein the botanical material is present in an amount of at least about 0.1% of the total dry weight of the smokeless tobacco product. The botanical material and the smokeless tobacco product can be characterized based on antioxidant content using the ORAC index or the FRAP index. An exemplary product has an ORAC index value of at least about 20 (?mol TE)/g or a FRAP index value of at least about 50 (?mol/Fe2+)/g.

Abstract: An oral product includes a body that is wholly receivable in an oral cavity. The body includes a mouth-stable polymer matrix, cellulosic fibers embedded in the mouth-stable polymer matrix, and nicotine or a derivative thereof dispersed in the mouth-stable polymer matrix. The oral product is adapted to release the nicotine or derivative thereof from the body when the body is received within the oral cavity and exposed to saliva.

Abstract: A wrapping material for an aerosol producing product is disclosed that contains extracted tobacco material combined with strength building fibers. The strength building fibers are refined and optionally bleached bast fibers. In one aspect, the bast fibers can be hemp fibers. The wrapping material can contain the extracted tobacco material in amounts greater than 40% by weight.

Abstract: The method for the manufacture of a susceptor sheet material comprising an aerosol-forming gel comprises the steps of providing a susceptor sheet material comprising at least one depression on both sides of the susceptor sheet material; and applying aerosol-forming gel to the at least one depression on both sides of the susceptor sheet material. Also a dosing device for the application of an aerosol-forming gel is described.

Abstract: A conveyor for aligning rod-shaped articles and including a succession of flutes which are movable along a feed path and which are configured to hold respective rod-shaped articles or groups of rod-shaped articles. For each flute, the conveyor has an abutment portion, disposed at least at one end of the flute to define an abutment surface for one end of the rod-shaped article or group of rod-shaped articles housed in the suction flute. The abutment portion is provided with at least one suction zone to hold the end of the rod-shaped article or group of rod-shaped articles by suction against the abutment portion. The suction zone is defined by a plurality of suction perforations, connected or connectable to a negative pressure source and whose transverse size is, for example, smaller than 1 mm, preferably smaller than 0.8 mm and, still more preferably, smaller than 0.6 mm.

Abstract: There is provided an aerosol generating article (2). The aerosol generating article comprises a combustible heat source (4) having a longitudinal outer surface, an aerosol-forming substrate (10) downstream of the combustible heat source, and a retaining wrap (35). The retaining wrap comprises a an upstream portion (31) extending at least about 50 percent of the way along the length of the combustible heat source on the longitudinal outer surface of the combustible heat source. The upstream portion of the retaining wrap comprises at least one opening (41, 42) overlaying at least about 30 percent of the longitudinal outer surface of the combustible heat source. The retaining wrap further comprises a downstream portion (33) circumscribing at least a portion of the aerosol-forming substrate.

Abstract: A system for portioning a beaded substrate in a rod. The system includes a suction conveyor belt. The suction conveyor belt includes a belt suction chamber, a first belt end, and a second belt end, the second belt end opposite and downstream of the first belt end. The system also includes a metering device configured to provide the beaded substrate to the suction conveyor belt, and more specifically to the first belt end. The metering device includes a reach and a hopper. The metering device may provide the beaded substrate to the first belt end prior to the suction conveyor belt biasing a filler material onto the first belt end. The system may further includes a cutting mechanism that cooperates with the metering device to position the beaded substrate a first distance away from a first cut end.

Abstract: A device and method for preparing a fully granular cigarette/filter rod, and a prepared fully granular cigarette/filter rod are disclosed. In certain embodiments, negative pressure is used to adhere granular material onto a mesh-type conveyor belt. The granular material is preliminarily formed into fully granular cigarette/filter rod material by means of a pre-forming apparatus; the fully granular cigarette/filter rod material, traveling with the mesh-type conveyor belt, enters into a forming cavity, and undergoes heating and humidifying treatment, and a continuous solid porous substance is formed; the continuous solid porous substance is moved into the cooling/drying cavity, drying and cooling treatment are performed under the action of negative pressure, and a fully granular cigarette/filter rod with strong adhesion, porosity, permeability, and appropriate moisture is obtained.

Abstract: The present invention relates to a weatherproof ashtray device having an improved ashtray concealed within a deck post cap. The cap is adapted to be placed on a top end of a deck post and configured to receive the tray or ashtray. The cap has a hinged cover that can be pivotally opened to access the ashtray for use. The ashtray remains secured inside the cap thereby eliminating risk of being knocked off. Further, the cover protects the ashtray from weather elements. The ashtray device enables the deck post to function as normal while offering a place for individuals to discreetly smoke and dispose of their ashes, cigarette butts, and cigar butts. The cap and ashtray are weatherproof to prevent damage due to wind, rain, snow, and other inclement weather.