Abstract: A new type of defoliant and the application thereof, specifically the application of a polyether compound in the preparation of defoliant, belonging to the technical field of pesticides. At least one of the polyether compound shown in Formula I (R1O(CH2CHOH)nR2) or salts thereof is used for preparation of defoliants or defoliation synergists, wherein, the R1 is a hydrocarbyl or a phenolic group; the R2 is —H, —O(CH2CHOH)mH or —O(CH2CH2CHOH)mH; the n is 1-50, and m is 1-50. The compound is a new defoliant featured with low cost, convenient usage and favorable defoliation effect, and it is safe for the environment.

Abstract: A no-rinse freshening composition for treating an inanimate surface or article is described. The freshening composition includes: at least 85% by weight of the freshening composition of water; a carboxylic acid; a salt of citric acid; and a mixture of first and second antimicrobial agents, wherein each of the first and second antimicrobial agents is according to Formula (I). The composition has a neat pH of from 3 to 6 at room temperature and a weight ratio of the total amount of the carboxylic acid and the salt of citric acid to the mixture of the first and second antimicrobial agents is from 1:1 to 10:1.

Abstract: The present invention relates to active compound combinations, in particular within a pesticide composition, which comprise as compound (a) 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 and as compound (b) at least one further pesticidally active agent. Moreover, the invention relates to pest control compositions comprising such compound combination and to the use of the compound combinations and the pest control compositions for control of insects, nematodes or mites in crop protection and in the protection of industrial materials.

Abstract: The objective of the invention is to provide a plant activator with superior resistance-inducing activity and low toxicity and soil contamination. A plant activator comprising, as an active ingredient, an oxo fatty acid derivative of general formula (I): HOOC—(R1)—C?C—C(?O)—R2??(I) (wherein, R1 is a straight or branched alkylene group with 6 to 12 carbon atoms, and optionally comprises one or more double bonds, R2 is an alkyl group with 2 to 8 carbon atoms, and optionally comprises one or more branches and/or double bonds) or a salt or an ester thereof.

Abstract: The present invention is related to the field of liquid disinfectant formulas, specifically with obtaining disinfectant compositions applicable to hard and smooth surfaces, porous surfaces and for human use; particularly with disinfectant compositions that allow the surface or surfaces where it is applied, a disinfection with a prolonged effect, for periods greater than 24 hours. More particularly with the use of long-lasting disinfectant compounds, some of them approved by international agencies such as the EPA, and which are also approved by the FDA for cosmetic use due to their low or null toxicity. More particularly, the present invention relates to the formulation of said compositions.

Abstract: Use of an adaptogen for the treatment and/or control and/or prevention of a disease or infestation of a plant by application of said adaptogen to the plant, wherein: (i) the adaptogen is Blad or a variant thereof and the location of the disease or infestation is in a region of the plant which is different to the region where the adaptogen is applied; or (ii) the adaptogen is skopobiota which is used to inoculate said plant or part thereof; and preferably said adaptogen is in the form of a composition.

Abstract: Antimicrobial defensin peptide variants comprising modified C-terminal fragments of a defensin and nucleic acids encoding the same are disclosed. Compositions comprising the defensin variant peptides and methods of their use to control microbial infections of plants and vertebrate subjects as well as contamination of feedstuffs and foodstuffs are also disclosed.

Abstract: Disclosed are double stranded RNA (dsRNA) molecules that are toxic to coleopteran and/or hemipteran insect pests. In particular, interfering RNA molecules capable of interfering with pest insect target genes and that are toxic to the target insect pest are provided. Further, methods of making and using the interfering RNA, for example in transgenic plants or as the active ingredient in an insecticidal composition, to confer protection from insect damage are disclosed.

Abstract: The present invention relates to plant extracts and their use as biostimulant and biocontrol agent. More specific, the invention provides extracts of plants of the genus Helianthus which are capable of modifying root architecture and stimulate root development in plants. Hence, said extracts can be used to control plant development such as e.g. improve general root architecture, nutrient uptake and increase tolerance of plants to drought. In addition, these extracts can be used to control plant disease.

Abstract: A novel hybrid non-alcoholic solvent solution and fabric for antimicrobial applications provides a non-toxic, economical, biodegradable, anti-microbial solution, that not only inhibits the growth but also kills microbial pathogens. In certain embodiments, the hybrid solvent composition includes extracts of curcumin, Syzygium aromaticum, Azadirachta indica, Trachyspermum Ammi, Cinnamomum Camphora, Cinnamomum Verum, and Elettaria Cardamomum.

Abstract: In a food dough forming device according to the present invention, a dough forming flow path is formed to be enclosed between at least two rotatable rollers and between two wall plates. At least one of the at least two rotatable rollers is at least one long rotatable roller (31A, 32A). At least one remaining rotatable roller is at least one short rotatable roller (33A, 31B, 32B, 33B). A far-side wall plate (53) of the two wall plates has a fitting recess (53A, 53B) into which an arc portion of a periphery of the long rotatable roller is fitted, and a recessed cutout (53C, 53D, 53E, 53F) at the rotational shaft for the short rotatable roller. The short rotatable roller is fitted onto the rotational shaft for the short rotatable roller to abut the far-side wall plate. The nearside wall plate is disposed to abut the short rotatable roller. An axial movement of the short rotatable roller is limited by the two wall plates.

Abstract: An edible cone production assembly for streamlined production of edible cones includes a conveyor, which comprises a pair of belts. A platform is engaged to and extends between the belts. A sheet, which is resiliently flexible, is engaged to the platform. A hopper, which is engaged to the conveyor, contains a batter, and portions the batter onto the sheet. A heating unit substantially encompasses a section of the conveyor between the first end and a second end of the conveyor. A guide is engaged to the conveyor within the heating unit and is positioned to selectively engage a plurality of forming units engaged to the platform as it traverses the heating unit to mold the batter into a cone as the heating unit bakes the batter. The cone drops from the platform as the platform rounds an end of the conveyor. The platform is one of a plurality of platforms.

Abstract: Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintain moisture and density similar to those of normal biscuits despite relatively high concentrations of flavor acids.

Abstract: An enhancement to food industries and to a method of grain mass production. The method features germinating cleaned grain using shungite water as a liquid medium and grinding germinated grain to particles sized no larger than 300 ?m, while the dependence of the time of grain germination on the temperature of the liquid medium is inversely proportional. A system for grain mass production featuring an isothermal chamber for grain germination adapted to maintain constant temperature in which transport containers for grain germination are installed, a container for infusing water with shungite stones equipped with means for supplying shungite water in the transport containers and at least one grain grinder which is capable of grinding germinated grain for obtaining a fine grain mass with particles not larger than 300 ?m.

Abstract: An apparatus including a main body, a grabber assembly, and a killing assembly. The grabber assembly includes a grabber head sized to hold a leg and/or neck of poultry. The killing assembly includes a housing removably attached to the main body, a blade removably located within the housing, a rod, at least one tensioning means for placing the rod under tension, a holder means for holding the rod under tension and a killing-trigger for releasing the holder means. Once released, the rod is forcefully sprung in a forward direction, moving the blade over the grabber head thereby decapitating the poultry being grasped at the neck by the grabber head. The apparatus aids a user in handling poultry and quickly, easily, and humanely decapitating poultry.

Abstract: A slaughtered pig part processing plant including a conveyor with at least one retaining assembly for a pig part and a pig part deskinner below the conveyor. The deskinner including a knife and a skin gripper, wherein the conveyor is configured for advancing the retaining assembly in a machine direction (T) past the deskinner. A deskinner carrier structure including one or more actuators for moving the deskinner between an upper position and a lower position. The knife and the skin gripper configured for engaging in the upper position skin (S) of the pig part suspended from the retaining assembly advanced to the deskinner by the conveyor, and to progressively cut off and remove the-skin (S) when moved to the lower position.

Abstract: An apparatus and method is provided for recovering liver from viscera sets of poultry carcasses, the sets including at least lungs, liver, proventriculus and gizzard, which are at least partially connected by connective tissue. The apparatus includes at least one holding element having a receiving region for receiving and for holding the viscera set. The holding element is so configured that at least the lungs are arranged above the receiving region and at least the liver is arranged beneath the receiving region. A detaching device has a detaching section including detaching means for detaching the liver, configured such that at least a connective tissue connecting the liver with the viscera set is detached in some regions from the viscera set by the detaching means. A separating device includes a separating means configured such that the liver detached from the connective tissue can be separated completely from the viscera set.

Abstract: An apparatus, configured and adapted for scalding slaughtered poultry, includes a scalding tank, which is open at the top, for receiving and for holding a liquid scalding medium, and a transport means, arranged above the scalding tank, for transporting the poultry in a hanging manner within the scalding tank along a scalding channel formed of a plurality of scalding channel sections from an input region to an output region. There is formed beneath the scalding channel a receiving compartment for scalding medium. There is arranged inside the receiving compartment at least one pump device as a turbulence-generating body for forming a pressure chamber which acts along the entire scalding channel. A corresponding method is also provided.

Abstract: A novel method for automated extraction of crawfish tail meat comprises placing cooked crawfish on a tray having a bottom slot, applying a downward pressure to the cooked crawfish, extending a rotating brush through the bottom slot to urge the cooked crawfish into a horizontally exposed position, extending a rotating blade through the bottom slot to an incision, then applying a vacuum force to the bottom slot simultaneous to an increase in the downward pressure, causing the cooked crawfish to bulge and the tail meat to be extracted through the slot, after which the carcass is ejected. A plurality of trays can either be rotated in a circular path or conveyed along a linear path above the various tools as cooked crawfish are loaded and carcasses are ejected.

Abstract: A product in powder form having a dry matter content of at least 90% by weight on its total weight and containing lactose in a quantity of at least 85% by weight on its total weight, as well as having a high bulk density; moreover a process for the production of this product in powder form is disclosed, comprising the steps of vacuum-concentrating a lactose-containing liquid, mixing the so-concentrated liquid with a lactose-containing powder and with a high dry matter content and, finally, drying the so-obtained powdered mixture.

Abstract: A solid food is a solid food having a solid form obtained by compression-molding a powder, the solid food including a body having a first face and a second face facing each other back to back. The body is provided with at least one hole penetrating the body from the first face to reach to the second face, and each of the first face, the second face, and an inner surface of the hole is an outer surface harder than an inner part of the body.

Abstract: A plant based allergen-free coffee creamer or whitener composition is described that includes components such as a) water; b) at least one sugar ingredient; c) at least one vegetal oil; d) acacia gum; e) xanthan gum, Tragacanth or gellan; and f) optionally a flavor modification agent and/or optionally a cereal component, wherein the composition is substantially free of sunflower lecithin and of nut component(s) and the components equal 100% by weight.

Abstract: Present invention relates to new processes for making Swiss cheeses or Continental cheeses type with an improvement of eyes formation and distribution. This present invention relates the culture design and use of particles with defined properties based on technical knowledges about eyes formation. More specifically the present invention relates to a process for making cheese, the process comprising: a. Obtaining a milk composition b. Optionally maturing said milk composition by physical, chemical or biological means c. Adding particles with a size of 1 ?m to 50 ?m to said milk composition d. Adding lactic acid bacteria and/or proprionic bacteria e. Adding coagulant, wherein steps c, d, and e may be done in random order, sequentially or simultaneously f. and further processing the composition to produce a cheese.

Abstract: A pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.

Abstract: Edible fat-containing product comprising 30-99 wt. % of a fat phase, wherein the product further comprises 0.01-3 wt. % of a plant-based protein and 0.05-3 wt. % of a sugar, the remainder being an aqueous phase up to 100 wt. %, wherein the weight percentages are based on the total weight of the product, a method for its preparation and the use of sugar in an edible fat-containing product as a browning agent.

Abstract: A formulation for solidifying used cooking oil or grease and methods of making and using the same is disclosed. The formulation comprises hydrogenated castor oil, sometimes having a flake morphology. In some embodiments, the formulation has a melting point of between 70 and 80° C. and a density between 0.7 and 1.0 g/L. In some embodiments, the formulation is created by heating castor oil in the presence of a catalyst until at least some of the ricinoleic acid content in the castor oil is reduced to form hydrogenated castor oil in a reaction mixture. The method of using the formulation comprises the steps of mixing the formulation and used cooking oil or grease at an elevated temperature until the formulation completely dissolves into the used cooking oil to form a formulation mixture, and waiting until the formulation mixture cools and solidifies prior to disposal.

Abstract: A microorganism oil composition, in particular of microalgae, enriched with polyunsaturated fatty acids, characterised in that it has a saturated fatty acid content of less than or equal to 40 mg/g of composition, an omega-3 polyunsaturated fatty acid content greater than or equal to 500 mg/g of composition, and in that it includes, with respect to the total quantity of monoglycerides, diglycerides, triglycerides and fatty acid ethyl esters, a quantity of triglycerides below 70%, a quantity of diglycerides of between 10 and 35%, and a quantity of monoglycerides of between 1 and 5%.

Abstract: Provided is a beverage composition, including: non-polymer catechins; and caffeine, the beverage composition satisfying the following requirements (A), (B), and (C): (A) a mass ratio of caffeine/non-polymer catechins is 0.130 or less; (B) particles contained in the beverage composition have an average particle size of 3 ?m or less; and (C) a turbidity is 30 NTU or more.

Abstract: The disclosure extends to methods, systems, and devices for producing a shaved ice or snow cone products and providing toppings thereto. The system may comprise an ice shaving or snow cone machine, a mobile edifice, and a topping dispenser attached to the mobile edifice.

Abstract: Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

Abstract: Provided herein are plant-based compositions that can mimic meat, meat products and other foods. Also provided herein are methods for producing and using such compositions.

Abstract: The present invention provides a poultry feed or drinking water composition comprising monomethylsilanetriol (MMST), said poultry feed or drinking water composition for improving weight gain and gait score, and a method of breeding poultry by feeding to said poultry a feed or drinking water composition comprising MMST.

Abstract: The present invention relates to methods of determining the levels of endogenous margaric acid before and after a meal in a companion animal, wherein the meal is a pet foodstuff having a particular protein to fat ratio, which is useful in increasing the endogenous levels of margaric acid post-prandially and having the beneficial effects as described herein. The pet foodstuff comprises a ratio of protein to fat of 1:0.27 to 1:0.63 on a gram:gram as fed or dry matter basis. The invention also relates to methods of determining levels of lipid metabolites, such as palmitic acid, diacylglycerol (DAG), triacylglycerols (TAGs) and ceramides before and after a meal in a companion animal, wherein the meal is a pet foodstuff having a particular protein to fat ratio, which is useful in controlling, regulating and stabilizing lipid metabolites post-prandially to prevent and/or reduce lipotoxicity in the companion animal.

Abstract: The present invention is a food product comprising dried Kudzu flower powder, and having a water content of 8% by weight or less, and preferably which proportion of fractions passing a sieve having a sieve opening of 2 mm is 20% by weight or more. The food product of the present invention has good taste and odor.

Abstract: In a method for producing a beverage for human consumption which is filled into a container and which contains at least one portion of at least one flavor carrier containing an organic material and/or a material of organic origins, the flavor carrier portion is dipped in a dip solution containing water, ascorbic acid, a first group, and, if provided, a second group, namely 74% to 98% of water, 0.5% to 5% of ascorbic acid, 0.5 to 2% of the first group, and 0% to 19% of the second group, for at least 15 seconds, then combined with a liquid containing water, ascorbic acid, and, if provided, the aforementioned second group, namely 70% to 98% of water, 2% to 5% of ascorbic acid, and 0% to 25% of the second group, in the container, and the storage life of the composition is influenced thermally or by use of high-pressure pasteurization.

Abstract: The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

Abstract: An acetic acid-containing food or drink comprising 0.02 w/v % or more of acetic acid and at least one aromatic component selected from the group consisting of isobutanal (component A), butanal (component B), 2-methylbutanal (component C), pentanal (component D), isobutyl acetate (component E), and butyl acetate (component F), the total content of the aromatic component being 0.1 ppb or more.

Abstract: The invention concerns a device (2) for simulating a food, comprising a sensor (9) for monitoring an internal parameter of the simulation device (2) and composed of a synthetic material (12) and an element (11). The proportions by mass of synthetic material (12) and element (11), as well as the type of synthetic material (12) and the type of liquid chosen, make it possible to mimic the behaviors of foods, in particular during cooking thereof and when they are subjected to temperature variations ranging from ?20° C. to 110° C. According to the invention, the element (11) has a mass between 30% and 77% of a dry mass of the synthetic material (12). The invention is particularly suitable for meat foods comprising beef and/or poultry, but is suitable for any food for which the core cooking must be optimal, as is the case for foods preserved by freezing.

Abstract: A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

Abstract: The present invention provides a process for producing instant noodles and an instant noodle product from dragon fruits using ultra-sonication technology, wherein the process comprises: a) Pre-processing dragon fruit ingredients; b) Heating the dragon fruit solution to room temperature; c) Activating the dragon fruit solution; d) Removing impurities of the powdery ingredients through a sieve; e) Performing a catalytic reaction between the activated dragon fruit solution and other ingredients of the instant noodles; f) Proofing; g) Pressing the dough; h) Shape cutting into noodles; i) Steaming instant noodles; j) Macerating with seasonings; k) Cooling and frying (instant noodle product from dragon fruits using ultra-sonication technology with frying); 1) Cooling and drying (instant noodle product from dragon fruits using ultra-sonication technology without frying); m) Cooling; n) Drying and cooling; o) Packaging.

Abstract: A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.

Abstract: The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps: 1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight, 2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature, 3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours, 4) Recovering, filtering and drying the starch milk treated in this way.

Abstract: A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 ° C. and 138 ° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

Abstract: A mixture of baked fruits and vegetables blended with water; homemade puree; organic frozen puree; heart shaped puree baby food. Frozen organic puree baby food in heart molded containers, comprising of part water, baked fruits and vegetables to slow the growth of pathogenic bacteria organically.

Abstract: This document provides dried products made from fruit including a press cake of constituents of at least one fruit variety, wherein a ratio of a mass of water-soluble saccharides to a mass of soluble and insoluble fiber in the press cake is less than 90% of said ratio in a raw material of the at least one fruit variety; the water content of the dried product is less than 10% by mass; methods for producing dried products made from fruit are also provided.

Abstract: The present invention relates to a method of manufacturing a multifunctional sauce using kimchi seasoning and to a multifunctional sauce manufactured by the method that can be easily stored for a long period of time without preservatives, which are inspired by producing kimchi. In addition, the multifunctional sauce using kimchi seasoning is manufactured by preparing kimchi seasoning, soy sauce seasoning, and gochujang seasoning, respectively, ripening them for 2 days, and mixing them. The multifunctional sauce using kimchi seasoning can be refrigerated at low temperature, its color and taste do not change much even after a long period of time, and it can be used to cook a number of dishes conveniently and conveniently.

Abstract: Disclosed are controlled release particles including: (a) a flavor oil; (b) a plant derived fat; (c) a plant derived wax; (d) a plant derived surfactant; and (e) optionally an anti-oxidant. The particles are particularly useful as a flavor delivery system of a personal care product, an oral care product, a powdered food product, a fluid food product, a powdered nutritional supplement, a fluid nutritional supplement, a bakery dough, a dairy product, a savory food product, a noodle bowl and a non-animal based meat analogue.

Abstract: An object of the present invention is to provide a solid composition that provides green layer aroma and makes one feel its aroma in a sustained way when added to a medium such as water. The solid composition comprises dimethyl sulfide and ?-ionone, and has a weight ratio of ?-ionone content to dimethyl sulfide content which is adjusted to be in the range of from 0.003 to 3.

Abstract: The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.

Abstract: The present invention provides a foam body suitable for producing a cultured meat having a good texture. The foam body of the present invention includes alginic acid and/or an alginate. The foam body has an elastic modulus M, as determined by a test, of 8×104 Pa or less. In the test, the foam body is immersed in 22±3° C. water for 4 hours to prepare a specimen having a post-immersion thickness of 5±1 mm. Stress and strain caused in the specimen are measured by applying a load to the specimen for 5 seconds to compress the specimen in a thickness direction at 0.5 mm/sec. A stress caused in the specimen when the specimen is compressed by 10% of an initial thickness is determined, and a value obtained by dividing the stress by a corresponding strain is determined as the elastic modulus M.