Abstract: Antimicrobial compositions for killing or deactivating microbes, such as viruses, bacteria, or fungi, include metal nanoparticles, a carrier, and a plurality of metal nanoparticles. The nanoparticles can be selected to have a particle size and particle size distribution to selectively and preferentially kill one of a virus, a bacterium, or a fungus. Antiviral compositions can include nanoparticles having a particle size of 8 nm or less, 1-7 nm, 2-6.5 nm, or 3-6 nm. Antibacterial compositions can include nanoparticles having a particle size of 3-14 nm, 5-13 nm, 7-12 nm, or 8-10 nm. Antifungal compositions can include nanoparticles having a particle size of 9-20 nm, 10-18 nm, 11-16 nm, or 12-15 nm.

Abstract: A method of preparing iron oxide nanoparticles using an herbal mixture comprising Capparis spinosa, Cichorium intybus, Solanum nigrum, Cassia occidentalis, Terminalia arjuna, Achillea millefolium, and Tamarix gallica. The method produces crystalline ?-Fe2O3 nanoparticles which are superparamagnetic. The iron oxide nanoparticles are used in a method of killing or inhibiting the growth of a bacteria and/or fungus, particularly in the form of a biofilm. The nanoparticles are also used in a method of treating colon cancer.

Abstract: Liquid antimicrobial disinfectant compositions for treatment of coronaviruses and specifically the Covid-19 virus (SARS-CoV-2) on skin and surfaces such as PPE (personal protective equipment) are disclosed that are highly efficacious and exhibit total eradication below detectable limits at 30 minutes (>6 log kill) against coronavirus (resulting in complete inactivation), while remaining non-toxic, safe and non-irritating (including at a cellular level and with extended contact) to skin and endogenous tissue.

Abstract: The present invention relates to a composition of effective biological control agents against eggs and/or larvae and/or pupae and/or adult insects' stages, with a broad-spectrum action. The invention is composed of sporulant entomopathogenic bacteria, entomopathogenic fungi, a limonoid, Efficient Microorganisms (EMs), a humic organic amendment in a liquid suspension, and a process for obtaining the composition.

Abstract: Compositions and methods are provided for controlling infections in plants. In particular, the subject invention relates to treatments for bacterial or fungal infections affecting plant vascular systems using microbes and/or their growth by-products, such as biosurfactants.

Abstract: A strain of Pseudomonas aeruginosa 9 # and its applications are disclosed, which relates to the technical field of microorganisms. The deposit number of the Pseudomonas aeruginosa 9 # of the disclosure is CCTCC NO: M 2021178. The strain of Pseudomonas aeruginosa 9 # can inhibit the growth of the Ustilaginodea vixens strain YY7850, which is the first instance that the Pseudomonas aeruginosa strain has been found to antagonize the pathogen of rice false smut. In view of the ability of strain 9 # to inhibit the pathogen of rice false smut, the strain has the potential to be developed into a biocontrol bacterium of rice false smut.

Abstract: The present invention discloses an application of an endophytic fungi FO-R20 in prevention and treatment of rice neck or panicle blast, and belongs to the technical filed of microbial applications. The Falciphora oryzae FO-R20 with a deposit number of CCTCC M 2021505 is prepared into a seed coating agent or solid fungal fertilizer and applied to rice seeds; and in the culture process, the strain is colonized at the roots of rice, thus the disease resistance of rice to neck or panicle blast is remarkably enhanced, the prevention and treatment efficiency reaches 86.91%-90.85%, and the disease index is reduced by 64.92-72.07. The biological prevention and treatment effect of the endophytic fungi Falciphora oryzae FO-R20 against rice neck or panicle blast has great value by promotion and applications thereof in the field of agriculture.

Abstract: A controllable rotating pizza oven includes an oven body provided therein with a baking chamber and a combustion chamber; the baking chamber is provided therein with a baking pan and a controllable rotating device; the controllable rotating device includes a rotating tray, a drive shaft and a control lever; the baking pan is provided on the rotating tray; the rotating tray is fit with an upper end of the drive shaft; a lower end of the drive shaft penetrates the oven body; the control lever is provided on a bottom surface of the oven body, and is meshed with the drive shaft to drive the rotating tray to rotate in the baking chamber.

Abstract: The present invention relates to a baking tray (20) or baking grid, in particular a baking tray (20) for a cooking appliance (1), having a non-stick and/or non-wetting coating (12) obtainable by a process characterised by the following steps, a) providing a baking tray (20) or baking grid having a surface, in particular having an upper surface (7a) and a bottom surface (7b), b) preferably, pretreating of the surface (7a, 7b) of the baking tray (20) or baking grid at least partially, in particular completely, for providing a surface having a roughness being suitable for applying a non-stick and/or non-wetting coating (12) by mechanical treatment, physical treatment or chemical treatment, in particular by sandblasting and/or laser treatment and/or a surface activation treatment, particularly a plasma treatment, and/or an enamelling process to form a ground layer (13), c) applying the non-stick and/or non-wetting coating (12) to the pretreated surface (7a, 7b) of the baking tray (20) or baking grid or a surface

Abstract: The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of: providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme and respectively glutamic acid or a salt thereof or aspartic acid or a salt thereof in a concentration of at least 0.005 mole glutamic acid/kg dough or batter, wherein the batter or dough does not contain added yeast or sourdough bacteria.

Abstract: A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when the taco shell is bitten, the softened base portion has some hinging flexibility or pliability which reduces the potential for any crack propagation. Therefore, the structural integrity of the hard taco shell can be better maintained while be eaten, resulting in retention of the fillings and less mess. If desired, an anti-migration agent can also be applied to assure containment of the plasticizing agent in the targeted region.

Abstract: A holiday or event decoration that is able to synchronize media shows between multiple devices.

Abstract: Systems and methods for antimicrobial application and related data collection are described. In certain embodiments, the systems and methods of the present disclosure include calculating a dwell time or density of workpieces in a vessel; and modulating the one or more conditions of the system based on the dwell time or density of workpieces in the vessel.

Abstract: The present invention relates to a method and a device for treating and/or transporting food items. The apparatus and method are designed to facilitate treating animals or food items in liquid. The device of the present invention is designed as a spiral pump with a tubing that is wound together with a rotating structure around a horizontal axis. The apparatus of the present invention and the use thereof provides a method to treat living or slaughtered animals or food items in a spiral pump.

Abstract: A basket for use in a crustacea washing system has a wall and the bottom that defines an interior volume. The wall has a plurality of openings formed therethrough. Each of the plurality of openings open to the interior volume. The wall of the basket has an indentation formed at an outer diameter thereof. The indentation is adapted to removably extend over a water-delivery pipe of the washing system. The wall of the basket is slightly tapered so as to have a wide outer diameter at the top of the basket and a narrow outer diameter of the bottom of the basket. The indentation has a plurality of holes that are adapted to correspond to apertures of the water delivery pipe.

Abstract: A compound and a method for prolonging shelf life of frozen aquatic products are provided. The compound includes: 15-20 parts by weight of modified carboxymethyl chitosan, 5-12 parts by weight of pectin, 2-5 parts by weight of oleic acid, 1-3 parts by weight of yeast selenium, 1-3 parts by weight of natamycin and 2-6 parts by weight of nisin. The method includes sequentially treating a frozen aquatic product under a mixed gas and soaking the frozen aquatic product in the compound. The method can obviously slow down the degradation and oxidative denaturation of protein in aquatic products during cold storage, thus effectively maintaining the activity of protein in the aquatic products and slowing down the deterioration of the aquatic products.

Abstract: The present invention relates to a new curing aid that is nitrite replacement. The composition comprises natural ingredients, including but not limited to a blend of buffered dry vinegar and red radish, and optionally rosemary extract and green tea extract, in various ratios, which working together are able to mimic the desirable functions of nitrite in cured or processed meat including controlling the growth of Clostridium botulinum and Listeria monocytogenes.

Abstract: The disclosure discloses a method for killing A. Flavus spores by infrared radiation in coordination with essential oil fumigation, and belongs to the technical field of sterilization. The method is to treat A. Flavus spores by medium and short wave infrared radiation in combination with essential oil fumigation. The disclosure provides a method for killing A. Flavus spores by medium and short wave infrared radiation in coordination with essential oil fumigation. On the one hand, air residual heat and energy of medium and short wave infrared radiation are fully used to make a material heated up rapidly, and on the other hand, essential oil on the surface of the material penetrates the cell membrane of A. Flavus spores, and further damages protein on the membrane and internal organelles in combination with the heat effect. The process is easy in operation, low in energy consumption, pollution-free and high in sterilization efficiency, and can be used for purifying bulk grains.

Abstract: Using a method for producing fermented milk containing an oligosaccharide and a lactic acid bacterium as a living bacterium that cultures the lactic acid bacterium in a medium containing the oligosaccharide and fermented milk produced by the production method, a high viable bacterial count can be maintained even during long-term preservation in the fermented milk containing the oligosaccharide and the lactic acid bacterium as a living bacterium.

Abstract: An apparatus and method for handling a food product powder includes a sealable container having an interior surface defining a volume in which the food product powder is handled, and a powder outlet, and a nozzle arrangement that is attached to the container and configured to feed air into the container. The nozzle arrangement has a plurality of jet nozzles configured to direct the air towards the interior surface to remove product powder from the interior surface, such that the air and the removed product powder may flow out of the container via the powder outlet.

Abstract: The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food product, characterized in that the composition comprises up to 600 ppm of manganese.

Abstract: The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with polyphenols and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.

Abstract: The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredi-ents: —at least one plant protein as the only source of protein of said composition, —at least one plant-based oil or fat, —at least one natural sweetener, —calcium citrate tetrahydrate as the only salt of calcium in said composition, —at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, —optionally flavours, colorants and/or vitamins—water, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

Abstract: An apparatus for depositing a food product comprising a nozzle having a pressurised chamber and a food product outlet; a valve needle movable relative between a closed position and to one of a plurality of discrete open positions; and an actuator configured to set the position of the valve needle relative to the outlet, wherein the nozzle is further able to rotate in use to change the direction of flow of a food product being deposited by the apparatus.

Abstract: A cocoa substitute in which a supplementary raw material produced in a step for manufacturing a food product is used. A cocoa substitute containing a protein composition derived from beer lees can be used as a raw material in a chocolate-like food product, etc.

Abstract: Products that are sugar-free, or are low in sugar (or low in artificial sweeteners), are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder, wherein the perceived bitterness of the plant product(s) is reduced. Extracts from other plants, such as Hibiscus and Valerian root, can be used to reduce perceived bitterness.

Abstract: A gummy chew product comprising at least one branched chain amino acid (BCAA), theanine, alpha-glycerophosphocholine (alpha-GPC), and at least one mineral. The gummy chew product is suitable for use in improving muscle function and recovery, providing cognitive enhancement, and/or replenishing lost electrolytes in individuals when consumed before, during, and/or after physical and/or mental activity. Servings of from 50 to 150 grams of the gummy chew product in a plurality of pieces may be contained in a package with the gummy chew product sealed therein.

Abstract: The disclosure relates to isolated microorganisms—including novel strains of the microorganisms—microbial ensembles, and compositions comprising the same. Furthermore, the disclosure teaches methods of utilizing the described microorganisms, microbial compositions, and compositions comprising the same, in methods for modulating the agricultural production of ruminants. In particular aspects, the disclosure provides methods of increasing feed efficiency, and methods of decreasing acidosis.

Abstract: The disclosure relates to isolated microorganisms—including novel strains of the microorganisms—microbial ensembles, and compositions comprising the same. Furthermore, the disclosure teaches methods of utilizing the described microorganisms, microbial compositions, and compositions comprising the same, in methods for treating or preventing gastrointestinal enteropathy or dysbiosis in canines. In particular aspects, the disclosure provides methods of treating or preventing morbidity and mortality caused by GI pathogenesis or autoimmunity.

Abstract: A composition for enhancing protein digestion is disclosed, which includes at least one acid component, at least one base component and a protein digestion enhancer, wherein the at least one acid component is one selected from a group consisting of an organic acid, a phosphoric acid and a combination thereof, the at least one base component is one selected from a group consisting of an organic base, a phosphate and a combination thereof, the at least one acid component and the at least one base component conjugate with each other to form a buffer formulation, and the protein digestion enhancer is one selected from a group consisting of an ascorbic acid, a salt of the ascorbic acid and a combination thereof.

Abstract: A composition for use in a method for the treatment of an amino acid deficiency to a non-mammalian monogastric animal, such as a poultry animal, a fish or a crustacean is described, wherein said composition comprises (i) a mixture of active components comprising or, alternatively, consisting of at least one amino acid or an analogue, (ii) a lipid matrix embedding said (i) mixture of active components and, optionally, (iii) at least one acceptable pharmaceutical or food grade additive and/or excipient. Furthermore, a feed or feed additive for a non-mammalian monogastric animal, such as poultry species and/or aquatic species comprising the composition is also described.

Abstract: There is provided a fish feed composition comprising Polyhalite in a concentration between 0.5%-5% w/w.

Abstract: The invention relates to a feed or a feed supplement in the form of modularly stacked objects for the controlled release of nutrients and/or physiologically active substances for monogastric animals, comprising a core and a coating of the core, wherein the core has an aqueous phase with water-soluble active substances and a lipid phase with fat-soluble active components, in which the lipid phase comprises a mineral filler, and the coating layers and the aqueous phases advantageously have a dispersed exfoliated mineral filler.

Abstract: The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain where a vegetable or animal material has been added and the mixture subjected to an extraction step to provide an improved taste and mouthfeel.

Abstract: The invention is directed to compositions and methods for preparing dissolvable compositions. The dissolvable compositions include a plurality of dissolvable layers, where the dissolvable layers convey a message when associated with a solvent.

Abstract: A sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The sparkling beverage has a content of Reb. B of 6-45 ppm and a content of Reb. M of 600 ppm or less.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: A system for treating food, the system including: a direct barrier discharge system including a pair of electrodes separated by a gap of at least 0.5 cm, wherein the direct barrier discharge system is configured to provide a feed gas between the electrodes, wherein the feed gas includes nitrogen and water, wherein a content of nitrogen in the feed gas is at least 75 vol % based on a total volume of the feed gas, and a relative humidity of the feed gas is at least 50% RH, wherein a content of oxygen in the feed gas is less than 1.5 vol % based on a total volume of the feed gas, and wherein the direct barrier discharge system is configured to provide an electric potential between the electrodes to generate a working gas having an ozone content of less than 20 ppm, based on a total volume of the working gas.

Abstract: There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time. A surface-baked food item is characterized by including a first food item, and a second food item containing fat and oil, wherein part or all of the surface of the second food item is coated with a heated product of sugar. Furthermore, the second food item is preferably at least one type or two types or more food items selected from the food item group consisting of chocolates and fats and oils.

Abstract: Provided is a method for producing a noodle-like fried vegetable food product which is effectively prevented from damage such as cracking and breaking in a packaging step in the process of production of the noodle-like fried vegetable or during transportation and which, when reconstituted with hot water, has the texture of the original vegetable and can be eaten like noodles; and such a noodle-like fried vegetable food product. A method for producing a noodle-like fried vegetable food product according to one embodiment comprises forming a noodle-like vegetable by cutting a vegetable into a noodle-like shape; providing an oil frying container provided with a retainer; placing the noodle-like vegetable in the retainer of the oil frying container to form a mass of the noodle-like vegetable; and frying the noodle-like vegetable mass placed in the retainer with oil.

Abstract: The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.

Abstract: The present invention relates to use of enzymes having alpha-amylase activity for obtaining a hydrolysed oat material.

Abstract: A fully-automated sushi making apparatus, comprising a fixed plate (1), a container module (2), an annular shielding module (3), a center shielding module (4), a dispensing module (7), a ring-shaped isolation module (5), a cylindrical pushing module (6), an extraction module (8), a recovery module (9), and a controller (10). The controller controls vertical drive units (52, 62, 81) and horizontal drive units (31, 41, 51, and 61) to drive the connected annular shielding module, ring-shaped isolation module, and cylindrical pushing module to perform layerwise removal of rice from the container module, then drives the center shielding module, the dispensing module, and the cylindrical pushing module to add sushi ingredients into the hollow center of the rice removed from the container module, and finally drives the extraction module, the annular shielding module, and the center shielding module to move in unison to extract the completed sushi.

Abstract: The present invention relates to a dry composition for preparing a food product, the composition comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00. The invention also relates to a ready-to-eat food product, the food product comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00. The invention further relates to methods of manufacturing a dry composition and methods of preparing a ready-to-eat food product.

Abstract: The present invention is directed to a food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product is bubble drink without tapioca starch.

Abstract: Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising stevia leaf extract, stevia glycosides, and/or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and/or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to stevia leaf extract and/or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances.

Abstract: The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion.

Abstract: Colloidal food products comprising filamentous fungal particles are disclosed, as are methods of making such colloidal food products. The filamentous fungal particles may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.

Abstract: An aspect is to provide a prebiotic for growing a butyrate-producing bacterium. A prebiotic composition for a butyrate-producing bacterium includes alginic acid and/or a salt thereof having an average molecular weight of 10000 or less.

Abstract: Disclosed is a jelly-like food composition comprising an extract of a Kampo bulk drug, a sweetening agent, a gelling agent, an acidulant, and a flavor.