Abstract: The present invention relates to the use of compounds of Formula (I) as agrochemicals, preferably herbicides, wherein X, X?, X?, R2, R3, R4 and R5 are as defined herein. The invention further relates to agrochemical compositions comprising a compound of Formula (I) and to the use of such compositions for controlling weeds at a locus, particularly among useful crops. The invention further relates to select compounds of Formula (I).

Abstract: The present disclosure describes fields that include (e.g., are planted with) at least one Musa plant growing in soil that has been treated to a depth of more than 40 cm below the soil surface with a formulation comprising methyl isothiocyanate (MITC) or a compound that generates MITC or a functional equivalent or alternative thereof, in an effective amount for treating Fusarium oxysporum f. sp. cubense Tropical Race 4 (Foc TR4) (a.k.a. Fusarium odoratissimum). Also described are Musa plants growing in soil (e.g., in a field) that has been treated to a depth of more than 40 cm below the soil surface with a formulation comprising MITC, or a functional equivalent or alternative thereof) or a compound that generates MITC, in an amount effective for treating Foc TR4, as well as fruit (such as bananas or plantain) produced from such plants.

Abstract: A method of killing insects on or around stored products or in structures, comprising the step of depositing or suspending in the air a composition comprising a mixture of hydrophilic synthetic amorphous silica (SAS) and hydrophobic SAS on or around the stored products or structure.

Abstract: A composition and method for killing feral hogs: a bait that is attractive to hogs is mixed with a lethal amount of sodium nitrite, along with sufficient base to inhibit decomposition of the sodium nitrite. At sufficiently high pH, encapsulation of the sodium nitrite is not required to inhibit decomposition. In the absence of substantial decomposition, the sodium nitrite itself is not aversive to the pigs, and may even enhance acceptance of the baits by the pigs. Optionally, an anti-emetic compound is added to the mixture to reduce the likelihood the bait will be vomited. Optionally, an additional toxicant such as luteolin is added to the mixture.

Abstract: The present application discloses a hypochlorous acid composition and applications thereof wherein the hypochlorous acid composition comprises fluorosilicate, hypochlorous acid, and hypochlorite. The viscosity of the hypochlorous acid composition can be changed by exerting different pressures, wherein a low-viscosity fluid can be transformed into a variety of fluids with different high viscosities through pressure. Also, the high-viscosity hypochlorous acid fluid can also be formed by spraying, so that the high-viscosity hypochlorous acid fluid can be evenly coated on the surface of an object without a medium. The risks of infection and contamination when using the hypochlorous acid fluid can be mitigated, while spreading the application of hypochlorous acid in sterilization as well as cleaning and washing.

Abstract: The present invention relates to zeolites modified or functionalized with silane moieties, to compositions comprising said silane modified zeolites and to their use as antiviral and/or antibacterial agents. The invention also refers to materials and/or articles, such as, but not limited to, fabrics, fibers and/or polymeric coatings partly or fully covered and/or integrated with said silane-modified zeolites and/or compositions.

Abstract: A composition for an alloy according to an aspect of the present disclosure is a composition for an alloy having antimicrobial activity, and may contain a first component composed of Fe and Ni, a second component composed of one or more selected from the group consisting of Cr, Co, Mo, and Cu, and a third component composed of one or more selected from the group consisting of Si, B, and P.

Abstract: This disclosure relates to ingredients which are coated onto a surface, to reduce the number of insects on the surface. The disclosed chemistry changes the properties of the film created after application of the liquid coating composition making the film harder and having anti-static properties.

Abstract: Materials and methods for improving plant traits and for providing plant benefits are provided. In some embodiments, the materials, and methods employing the same, can comprise endophytes.

Abstract: Enzyme-based compositions for broad spectrum microbial control and/or preservation are disclosed herein. The disclosed compositions include crosslinking enzymes, optionally, in the form of a zymogen, and include antimicrobial peptides, proteins, polymers, and optionally may include chemical preservatives.

Abstract: The present disclosure discloses a tobacco leaf foliar spraying substance for reducing harmful ingredients in cheroot, a method for reducing carcinogenic components in flue-cured tobacco leaves and flue-cured tobacco shreds. The tobacco leaf foliar spraying substance contains a lotus leaf extract, the harmful chemical ingredients comprise N-nitrosonornicotine, 4-(N-methyl-nitrosamine)-1-(3-pyridinyl)-1-butanone, N-nitrosoanabasine and N-nitrosoanatabine. Foliar spraying is performed on a fertile field by using the lotus leaf extract before tobacco leaves are harvested and modulated, which not only significantly promotesagronomic characters and economic traits of tobacco and alleviates tobacco leaf browning but also effectively reduces harmful chemical ingredients unique to tobacco leaves, such as nitrosamine and nicotine.

Abstract: Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.

Abstract: Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

Abstract: Compositions and methods for cleaning and decontaminating animal carcasses are disclosed. The compositions comprise a mud ball remover having a thioglycolate salt and a base and an antimicrobial agent effective to remove mud balls and reduce microbial contamination of a hide surface at ambient temperatures. The methods comprise cleaning and decontaminating an animal carcass by applying the disclosed compositions onto the surface of the animal carcass to soften and loosen foreign debris attached to the carcass followed by mechanically removing the foreign debris while preserving the integrity and quality of the hide byproduct and resulting leather articles.

Abstract: A cutting apparatus for cutting off or slicing meat products, in particular bacon or fresh meat products, comprises a product feed that is configured to guide at least one first product and at least one second product simultaneously into a cutting region, which includes a first rotating blade and a second rotating blade for cutting off or slicing the products into smaller pieces. In this respect, the product feed has a first conveying means for guiding the at least one first product into the cutting region and a second conveying means for guiding the at least one second product into the cutting region, wherein the first blade is associated with the first conveying means and is provided for cutting off or slicing the at least one first product, and wherein the second blade is associated with the second conveying means and is provided for cutting off or slicing the at least one second product.

Abstract: A method and system of removing meat from a bone of a carcass leg part, includes the subsequent steps of: a) holding, by a support device, of the leg part, b) moving a meat removing device: into a pre-cut, c) then away from the support device along the bone to a first end position so that meat is removed from the bone, d) then away from the bone, forcing meat away from the bone and severing further meat from the bone, e) then towards the support device, f) and then towards the bone, g) and then again away from the support device along the bone to a second end position distanced further from the support device than the first end position so that further meat is removed from the bone.

Abstract: A spinal cord removal device including a suction tool including a tube, a high-pressure water hose connected to a water source, and a jetter nozzle attached to one end of the high-pressure water hose. The device is inserted into a cranial cavity or spinal cavity of an animal. When water is supplied to the device, water can break up the brain material or spinal material, flushing and cleaning the spinal cavity and cranial cavity.

Abstract: A reusable cooking truss system for poultry. The truss system has a limited number of teeth so as to not puncture or interfere with the cooking process while also still being able to secure varying sizes of birds. The straps which are used may also come in varying sizes for the different parts of the poultry.

Abstract: A poultry processing system having a cleaning station, a scalding station, a picker station and a transfer line for supporting a poultry carcass head down through the processing stations. The cleaning station including a plurality of spray manifolds coupled to a cleaning liquid supply each having a plurality of spaced apart spray nozzles for directing cleaning liquid onto the carcasses from the tail to head as they are transferred through the cleaning station for removing dirt, fecal material, and other foreign matter from the carcasses prior to transfer to the scalding and picker stations.

Abstract: The present disclosure relates to one or more vacuum drying methods and apparatuses to partially dry a comestible cell-based meat product after being harvested from a bioreactor. The vacuum drying method includes implementing a pressure-temperature environment to evaporate a portion of the moisture content from a comestible cell-based meat product. In doing so, the vacuum drying method can concentrate protein in the comestible cell-based meat product, as well as minerals and other non-liquid components. Specifically, at refrigeration temperatures, the vacuum drying method preserves cellular structure of the comestible cell-based meat product and facilitates safe processing according to various rules and regulations for raw meat sale, distribution, and consumer consumption. In addition, lowered environmental pressure provides reduced drying times to achieve a particular moisture content criteria or threshold mass of the comestible cell-based meat product.

Abstract: The invention includes a device for imparting smoked flavors to beverages and foodstuffs that can include a base having at least a side wall, a top surface, and a bottom surface, a recessed hole in the top surface of the base, and a removeable bung that can be partially received by the recessed hole. The bung includes a pyro surface of cut lines in a surface of the bung that enhances ignition of the pyro surface by an external flame.

Abstract: The innovation is a method for manufacturing and storing ready-to-eat shawarmas for mass production. Aspects of the present invention mainly pertain to sequential phases as ways of cooking and preserving Shawarma. Shawarma now require time to cook, and a walk-in client may only be served after placing an order. Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavor. A motorized spit steadily rotates the stack of meat in front of an electric or gas-fired heating source, roasting the outer layer continually. Shavings are cut off the rotating stack for serving, customarily with a long flat knife. The method includes a cutting mechanism, a packaging and sealing mechanism, a storage mechanism, a freezing mechanism, a defrosting mechanism at a prescribed temperature, an instant preparation mechanism and meal assembly mechanism.

Abstract: A method for sterilizing and preserving fresh mulberry fruits is provided. The method includes the following steps: 1) laying the fresh mulberry fruits in a single layer in a hermetic container, and 2) introducing atmospheric plasma into the hermetic container for sterilization to obtain sterilized fresh mulberry fruits. The method provided in the present disclosure can effectively inactivate bacteria, yeast, and fungi on surfaces of the mulberry fruits, such as Botrytis cinerea, Salmonella, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. The method provided in the present disclosure has no significant impact on qualities of the mulberry fruit such as pH, total soluble solids (TSS), hardness, and color, and can significantly reduce rotting incidence and mildew incidence of the mulberry fruits. The rotting incidence can be reduced by up to 30.00% and the mildew incidence can be reduced by up to 25.14%.

Abstract: Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.

Abstract: The invention relates in general to a method of making a plant based liquid, said method comprising dispersing triglyceride in a plant protein mixture; forming an emulsion; applying a thermal treatment to the emulsion; and applying a shear treatment to the thermal treated emulsion to form a plant based liquid.

Abstract: The purpose of the present invention is to provide a processing technique whereby the flavor of a coconut milk can be improved. According to this method of manufacturing a processed coconut milk including a step for treating a coconut milk with a protein deamidase, the flavor of the coconut milk can be improved.

Abstract: The purpose of the present invention is to provide a processing technique whereby the flavor of a chickpea milk can be improved. According to this method of manufacturing a processed chickpea milk including a step for treating a chickpea milk with a protein deamidase, the flavor of the chickpea milk can be improved.

Abstract: The invention provides a method for making natural cheese with specific texture attributes. The method uses five streams that are accumulated to make the natural cheese. The five streams include a stream of raw milk, a stream of concentrated acidified milk, a stream of cream, a stream of homogenized cream and a stream of water.

Abstract: The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50° C.).

Abstract: The present invention relates to a process for microparticulating of an ideal whey protein in a solution. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

Abstract: The present invention addresses the problem of providing a processed food that is produced from a roux using a plant oil and fat in a raw material for an oil and fat composition for roux, and that has a flavor similar to when pork fat or beef fat is used in a raw material for an oil and fat composition for roux. A solution to the problem is an oil and fat composition that is for roux and that uses shea fat as a raw material.

Abstract: Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

Abstract: The present disclosure relates to making a new kind of honey by adding well-dried acacia flowers to acacia honey and packaging the obtained product in single-serving stick-type individual packs to allow acacia honey flower tea to be consumed. Also, the present disclosure relates to mixing fine powder obtained by crushing well-dried flowers well with honey in an appropriate combination and packaging the obtained product in single-serving individual packs or containers. Also, the present disclosure relates to mixing honey and well-dried fruit powder well in an appropriate ratio and additionally adding dried fruit slices or whole small dried fruit. In addition, the present disclosure relates to pickling fresh flowers in honey so that, due to physical and chemical changes to the honey, more beneficial ingredients can be consumed as compared to when the honey is consumed alone.

Abstract: The present specification relates to a method of preparing coffee containing ?-glucan, which includes preparing a mycelium complex by culturing a ?-glucan-containing mushroom raw material with a physiologically active material-containing plant raw material; culturing the mycelium complex on green coffee beans; and roasting the green coffee beans on which the mycelium complex has been cultured, and coffee containing ?-glucan.

Abstract: Coffee compositions that are derived from medium- and high-yield extracts while also having improved taste and aroma. Processes for producing such coffee compositions are also disclosed.

Abstract: A scoop and level for scooping a portion of granulated material and leveling the contents of the scoop. The scoop may have a volume suitable for brewing a single serving of brewed beverage, and in particular, for brewing a single serving of espresso. The lever is attached to the scoop and slides over the scoop to displace excess material, thus providing a desired amount material for processing, for example, for preparing a beverage. A scoop handle may further include a tamper opposite to the scoop. The tamper may be used to tamp brewing material after scooping, leveling, and pouring the brewing material into a holder.

Abstract: Process for producing coffee compositions that are derived from medium-and high-yield extracts while also having improved taste and aroma. Coffee compositions produced from such processes are also disclosed.

Abstract: The present invention relates generally to the field of food. In particular, the present invention proposes a floral water. One embodiment of the present invention relates to a floral water from coffee flowers. The floral water is obtainable by a process comprising steam distillation of coffee flowers. For example, the floral water may be used as food flavoring ingredient. Some embodiments of the present invention relate to confectionary products flavored with floral water from coffee flowers.

Abstract: The present invention relates to a reduced-sugar and/or vegan confectionery composition, such as a chocolate composition, comprising a bulking agent. The confectionery composition is free or substantially free of high intensity sweeteners and the bulking agent comprises a partially hydrolysed starch such as maltodextrin and/or a dietary fibre such as inulin.

Abstract: The present invention relates to a reduced-sugar and/or vegan confectionery composition such as a chocolate composition comprising a bulking agent wherein the bulking agent comprises a dietary fibre. The dietary fibre preferably comprises a micronized fibre such as micronized cocoa shell and/or micronized wheat bran. The bulking agent may also comprise a partially hydrolysed starch.

Abstract: A composition comprising novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition, and, wherein the bulking agent is selected from the group consisting of exhausted cocoa powder, washed coffee powder, washed tea powder, cocoa-shell, wheat bran, corn bran, corn-cob fibre, rice bran, bamboo fibre, coconut fibre, potato fibre, apple fibre, and mixtures thereof; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection N composition comprising the coated bulking agent particles.

Abstract: A confection having a specialized sensory effect includes a sugar base a sensory additive and/or a patterned surface that exhibits an anaglyph image; a stereoscopic image; steganography; lenticular printing; a mirrored finish; a cryptogram; a hologram; or any combination of the images. The sensory additive is a physiochromic agent; a glitter; a candy dust; a sensate agent; or any combination of the additives. These confections add an element of surprise and create a lasting impression on a consumer.

Abstract: The present invention relates to a particulate composition having a volume weighted average diameter D4,3 of 20-180 ?m and comprising at least 50 wt. % of malate particles, said malate particles comprising at least 70 wt. % of co-crystal of malic acid and alkali metal hydrogen malate. The particulate composition is advantageously applied in or onto confectionery products.

Abstract: Disclosed is a method for preparing konjac glucomannan gum. The method includes steps as follows: (1) preparing konjac sol; (2) preparing an amino acid solution by means of L-lysine and L-arginine; and (3) adding the amino acid solution into the konjac sol, and carrying out stirring, standing, and water-bath heating to obtain the konjac gum. According to the method for preparing konjac glucomannan gum in the present invention, the konjac glucomannan is modified by means of the L-lysine and the L-arginine according to a certain ratio, and hydroxyl ions in L-lysine and L-arginine solutions can remove acetyl groups in konjac glucomannan molecules under a heating condition such that thermostable gum can be formed, and properties of the konjac glucomannan gum are improved. According to the present invention, production processes for a konjac gum product are changed, and nutritional functions of the konjac product are added.

Abstract: A refrigerator appliance may include a cabinet, a door, a sealed cooling system, and an ice cream unit. The door may include a door liner defining an icebox compartment. The door may include a chilled air supply opening and a chilled air return opening spaced apart from the chilled air supply opening. The ice cream unit may be disposed within the icebox compartment. The ice cream unit may include a freezing tank, a rotatable auger extending into the freezing tank, a tank jacket, and a unit duct or support base. The tank jacket may receive the freezing tank and define a cooling passage extending about the freezing tank from a jacket inlet to a jacket outlet. The jacket outlet may be open to the icebox compartment to exhaust air from the cooling passage to the icebox compartment.

Abstract: The present invention aims to provide feedstuffs for ruminants with high nutritional value and high digestion efficiency. According to the present invention, feed pellets for ruminants containing a kraft pulp derived from a lignocellulosic material are provided, wherein the kraft pulp has a Canadian standard freeness of less than 400 ml.

Abstract: The present invention provides an application of 1-deoxynojirimycin in feed for improving the nutritional value and sensory effect of rabbit meat products, and belongs to the technical field of feed. In the present invention, 1-deoxynojirimycin (DNJ) is added to meat rabbit feed, the addition of 0.14-0.28 g/kg DNJ to meat rabbit feed can significantly improve the quality and sensory effect of rabbit meat and the antioxidant capacity of animal meat products and prolong the shelf life, and 1-deoxynojirimycin is an effective component to improve the nutritional value and sensory effect of animal meat products and is beneficial to human health.

Abstract: A recombinant antibacterial peptide TrSub, preparation method and application for the recombinant antibacterial peptide TrSub is disclosed, and belongs to the field of genetic engineering and biotechnology. The amino acid sequence of the recombinant antimicrobial peptide TrSub is shown in SEQ ID No. 1. The nucleotide sequence encoding the amino acid shown in SEQ ID NO.1 is shown in SEQ ID NO.2. The disclosure also provides a method for preparaing the recombinant antimicrobial peptide TrSub, wherein the recombinant antimicrobial peptide TrSub has an inhibitory effect on Escherichia coli, Salmonella, Staphylococcus aureus and Clostridium perfringens. The disclosure has good thermal stability, acid resistance, pepsin resistance and low hemolytic activity, and is beneficial to the application of the disclosure in the preparation of fee and feed additive.

Abstract: The invention relates to compositions for reducing viral load in bees, the compositions comprising at least one plant secondary metabolite and a carrier comprising at least one sweetener, kits comprising such compositions, and methods of using such compositions to reduce viral load in bees.

Abstract: A heat-sterilized packaged beverage containing ascorbic acid in an amount of 6 mg/100 ml or more and having a ratio of the amount of ascorbic acid to the amount of a medium-chain fatty acid triglyceride (ascorbic acid/medium-chain fatty acid triglyceride) of 0.0003-0.1340 inclusive, to which 1 mg/100 ml or more of catechins (the total amount of catechin, catechin gallate, epicatechin, epicatechin gallate, galocatechin, galocatechin gallate, epigalocatechin and epigalocatechingalate) are added. Thus, an unpleasant smell like deteriorated rice bran, said smell being generated during the storage of the heat-sterilized packaged beverage that contains ascorbic acid and the medium-chain fatty acid triglyceride within the range as specified above, is reduced.