Abstract: To provide an industrially and environmentally more preferable nonflammable liquid composition having a fluorine compound reduced, as compared to previously known nonflammable liquid compositions. A liquid composition is used, which includes a flammable liquid and a fluoroiodoalkane represented by the following formula (1): (in the formula, X each independently represents H or F, and n represents an integer of from 0 to 5), and which is characterized in that the total amount of the above-mentioned flammable liquid and the above-mentioned fluoroiodoalkane is from 95 to 100 wt % of the entire amount of the above-mentioned liquid composition.

Abstract: A composite solution for enhancing induced disease resistance of lentinan (LNT) to a plant, a preparation method of the composite solution, and a method for enhancing induced disease resistance of LNT to a plant are provided. The composite solution for enhancing induced disease resistance of LNT to a plant includes: an LNT-containing solution and an SPc-containing solution, where SPc is a dendritic macromolecule functionalized by an amino functional group, and has a structural formula shown in formula I, where n=1 to 100. An LNT/SPc complex is produced in the composite solution. SPc spontaneously combines with LNT through hydrogen bonding, such that an agglomerate structure formed by LNT in an aqueous solution is broken and reduced to a nano-scale particle size, and a spherical particle is produced, which can significantly reduce a contact angle of the LNT aqueous solution, and promote the distribution and diffusion of LNT.

Abstract: The present disclosure is generally directed to an agricultural formulation comprising an anucleated minicells and an anucleated cell-based platforms for encapsulation and scalable delivery of biologically active compounds. Disclosed herein are compositions for the stable and targeted delivery of biologically active compounds within achromosomal and/or anucleated cells onto and/or into a target cell. The present disclosure also provides methods of improving encapsulation and retention of biologically active compounds in achromosomal and/or anucleated cells and delivering biologically active compounds into a target cell.

Abstract: According to an aspect of the present application, a composition for controlling a target pest comprises 0.1% to 4% isopropyl myristate, 0.1% to 15% thyme oil white, 0.1% to 2% geraniol, and at least one additional active ingredient selected from thymyl acetate, linalyl acetate, amyl butyrate, anise star oil, black seed oil, p-cymene, linalool, d-limonene, isopropyl myristate, lilac flower oil, methyl salicylate, alpha-pinene, piperonal, piperonyl alcohol, tetrahydrolinalool, thyme oil white, thyme oil red, thymol, vanillin, and wintergreen oil. The composition causes synergistic control of the target pest.

Abstract: The present invention relates to protoporphyrinogen IX oxidase (PPO) inhibitors of the general formula (I) where the variables are defined herein. The invention features processes and intermediates for preparing the compounds of formula (I), compositions comprising them, and their use as herbicides—e.g., for controlling harmful plants. The invention also features methods for controlling unwanted vegetation comprising allowing an herbicidal effective amount of at least one PPO inhibitor of formula (I) to act on plants, their seed, and/or their habitat.

Abstract: The present disclosure relates to agricultural compositions or combinations having broad spectrum anti-microbial activity. Particularly, the present disclosure provides an agricultural composition including Kasugamycin or salt thereof and a plant resistance elicitor that exhibits antifungal and antibacterial properties. Further aspects of the present disclosure relate to a liquid agricultural composition, an aqueous pre-mix agricultural formulation and a method of preparation thereof. The present disclosure further relates to a method of controlling phytopathogens.

Abstract: The present invention concerns the use of small molecule DELLA degradation promoters of formula (I) in promoting plant growth.

Abstract: The present invention provides a herbicidal composition containing: at least one compound (I) selected from a compound represented by a formula (I) (wherein R1 represents a substituted or unsubstituted C1-6 alkyl group or the like, R2 represents a substituted or unsubstituted C1-6 alkyl group or the like, R3 represents a hydrogen atom, a substituted or unsubstituted C1-6 alkyl group or the like, and Q represents a substituted or unsubstituted phenyl group or the like) or a salt thereof; and a compound (II) having herbicidal activity such as haloxyfop-methyl, clethodim, S-metolachlor, epyrifenacil, isoxaflutole, sethoxydim and tepraloxydim.

Abstract: A liquid composition configured to form a transparent oleophobic and hydrophobic antimicrobial coating after application and post-cure of the liquid composition on a substrate. A transparent oleophobic and hydrophobic antimicrobial coating and articles having the coating applied thereon.

Abstract: Liquid antimicrobial compositions providing efficacy against microbial and viral pathogens while also providing yeasticidal activity are provided. The compositions are compatible formulations that do not leave hazy, streaky, or tacky residues on treated surfaces and do not require PPE. Methods of using the liquid antimicrobial compositions are also provided.

Abstract: Multiple environmental, economic, and ecological issues are linked to a limited number of chemicals such as carbon dioxide, sulphur dioxide, methane, nitrous oxide, methanol, formaldehyde and ethylene or disposal of some waste products from farming, transportation, and the beverage industry. Accordingly, the reduction of the impacts of these limited number of gases on the environment and/or ecology is beneficial. Accordingly, there are presented a range of application of methods, systems, and treatments which mitigate these impacts.

Abstract: A method of antibacterial and antiviral surface treatment of flexible cover sheet materials includes: providing a flexible cover sheet substrate; depositing at least one lower support layer on the upper surface of the substrate; providing an antibacterial and antiviral formulation comprising a liquid active sanitizing composition dispersed in a solvent containing a polymer-based solution; depositing the formulation on at least one lower support layer to form an upper antibacterial and antiviral active layer; heating the cover substrate to cause evaporation of the solvent of an upper active layer. The active sanitizing composition contains silver chloride and solid-state titanium dioxide of nanometric size and is intended, to inhibit proliferation of bacterial and viral pathogens on the surface of the substrate, while keeping the properties of the materials thereof unaltered.

Abstract: The present invention pertains to a fungicide that causes little environmental pollution and has excellent safety, a fungicide product having a fungicide layer containing said fungicide, and a fungicidal coating containing said fungicide, the fungicide being represented by formula (1) Ln2xFe2(1-x)O3 (in formula (1), Ln is a rare earth element selected from the group consisting of lanthanum, praseodymium, neodymium and yttrium; and x is a number that is at least 0.45 and is less than 1.00).

Abstract: The present disclosure provides compositions comprising Root-Lesion Nematode (RLN)-inhibitory Methylobacterium sp., as well as cell-free culture supernatants, fractions, and concentrates obtained from the Root-Lesion Nematode (RLN)-inhibitory Methylobacterium sp. Also provided are related methods for controlling RLN infections of plants, and methods of making the compositions.

Abstract: A mildew-proof composite composition with a synergistic effect as well as a preparation method and application thereof is provided. The mildew-proof composite composition includes the following components in volume fraction: 10 to 50% of cinnamon essential oil, and 50 to 90% of mustard essential oil. The mildew-proof composite composition with the synergistic effect provided by the present invention is blended into a composite essential oil composition with a significant inhibitory effect and strong antibacterial effect through the interactions among the components.

Abstract: A conveyor oven for cooking food includes an oven housing defining an oven chamber in which the food is cooked. A conveyor is operable to convey the food through the oven chamber. An opening is defined in an end of the oven chamber, a portion of the conveyor extending through a first portion of the opening. A second portion of the opening below the conveyor is closed by a removable end plug. The removable end plug is configured to pivot into a closed position while an upper edge of the removable end plug is received in a pocket formed at the end of the oven chamber by the oven housing and/or at least one stationary portion of the conveyor.

Abstract: Disclosed is a method for producing products from warm dough, which includes producing a dough by means of cooking; dispensing the dough into a first container up to a predetermined level; inserting, while the dough is warm, a first forming cutting mold provided with a plurality of tubular cells in the shape of the product to be obtained, for example, a croquette, to fill each of the cells with the dough; and rapidly cooling, thereby forming the croquettes, which are pushed out by means of a first ejector mold to obtain a plurality of croquettes simultaneously. Any leftover dough is dispensed warm into a second container provided with a movable separator, which moves after dispensing, until the dough reaches the predetermined level, and the previous steps are repeated.

Abstract: Provided are methods and compositions for high protein carrier:filler food products derived from fermented biomass and microbially derived proteins.

Abstract: A non-penetrating captive bolt device includes a threaded mechanism for retracting a bolt against a biasing force. The bolt includes an elongated rod that projects rearward from the rear end of the bolt through a compression type spring that biases the bolt forward. A trigger actuated catch is mounted on the threaded mechanism with an internal bore, and the rod extends therein. When the threaded mechanism is advanced forward, the trigger actuated catch is advanced forward and engages the elongated rod. Retracting the threaded mechanism retracts the elongated rod and compresses the spring. Actuating triggers on the trigger actuated catch releases the elongated rod and the spring biases the bolt to a forward position.

Abstract: Method for obtaining a food product for human consumption from a chicken back piece (2), the food product comprising at least one scapula bone (3, 4) of the chicken, the method comprising the steps: inserting a knife (6) in the length direction adjacent to the backbone (5) on its first side and subsequently on its second side in the width direction (W) of the backbone (5) and cutting the meat in the first and second width direction (W) under the first and second scapula bone (3, 4); inserting the knife (6) in the width direction (W) above the backbone (5) and subsequently cutting in the length direction (L) between the backbone (5) and the scapula bones (3, 4) so that the food product (8) comprising both scapula bones (3, 4) is removed from the backbone (5).

Abstract: A smoker system (1) for foodstuff, comprises a smoke generator (2), and a smoke chamber (3). A conveyor line (4a, 4b, 4c) is configured to transfer a continuous feed of the foodstuff through the smoke chamber (3) from a smoke chamber entrance to a smoke chamber exit. Preferably the smoke generator (2) is arranged outside of the smoke chamber (3) and connected thereto by a smoke conduit (8a, 8b).

Abstract: A heating/smoker device is disclosed which uses the heat and/or smoke from existing sources and uses it to heat up serveware or food, or smoke food. The heating/smoker device is durable and versatile and can adopt to virtually any heat/smoke source.

Abstract: The present disclosure relates to compositions including monoglycerides and alkyl esters of fatty acids. An exemplary embodiment includes about 15 wt % to about 99 wt % of one or more monoglycerides of a C4-C28 fatty acid, and about 1 wt % to about 75 wt % of one or more alkyl esters of a C8-C20 fatty acid.

Abstract: The present invention relates to a composition comprising one or more novel Streptococcus thermophilus strain(s), and the use of said composition for producing a fermented product such as a dairy product with e.g. an increased sweetness. The invention also relates to novel Streptococcus thermophilus strain(s) as such.

Abstract: A non-dairy whippable food composition has vegetable fat in an amount of 10 to 40 percent by weight of the composition, an oat-derived material including dry matter in an amount of 1 to 10% by weight of the composition, water, and a stabilizer including monoglycerides and/or diglycerides. The vegetable fat in the composition is non-hydrogenated vegetable fat.

Abstract: A vegetable cheese analogue has an oat base having dry matter in an amount of 2-8% by weight of the cheese analogue, a vegetable fat in an amount of 20-30% by weight of the cheese analogue, at least one starch in an amount of 20-30% by weight of the cheese analogue, at least one vegetable protein in an amount of 1-4% by weight of the cheese analogue, at least one stabilizer in an amount of 0.2-1% by weight of the cheese analogue, and water in an amount of 35-45% by weight of the cheese analogue.

Abstract: This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness of greater than about 5000 g. Also, disclosed are methods of making analog cheese that avoid separation during processing. Such methods include applying reduced shear as the process progresses and heating a final mixture for a short time and at low speed.

Abstract: The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.

Abstract: Described is a method for producing powdered oil and/or fat composition containing an oil and/or fat component that includes one or more XXX-type triglycerides with specific fatty acid residue X, the method comprising (a) preparing solid oil and/or fat composition raw material containing XXX-type triglycerides; (b) heating the solid oil and/or fat composition raw material obtained in (a) at a temperature below melting point thereof to transform the oil and/or fat component in the solid oil and/or fat composition raw material into ?-type oil and/or fat, thereby obtaining ?-type oil and/or fat-containing composition raw material; and (c) pulverizing the ?-type oil and/or fat-containing composition raw material obtained in (b) by collision among the raw materials without mechanical pulverization, thereby obtaining powdered oil and/or fat composition.

Abstract: The invention provides a process of roasting whole coffee beans comprising a roasting stage starting at a temperature of the beans of around 200° C., characterised in that the process comprises the step of heating said whole coffee beans such that the temperature of said beans rises from a temperature of around 200 to around 230° C. at a rate of at least around 25° C./minute.

Abstract: A method of preparing an extract can include loading extraction material into an extraction cell or a capsule extraction cell having a first portion and a second portion with ground coffee having a particle size between 200 ?m to 400 ?m. The method can further include introducing a flow of extraction medium through the first portion of the extraction cell. The method can include, within less than 75 seconds, 3 minutes, or 30 minutes of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell.

Abstract: A soluble cascara powder product with improved compositional and sensory characteristics, for use in food and beverage products is provided, as well as methods of preparing the soluble cascara powder. The soluble cascara powder may be a blend of powders derived from coffee cherry fruit to create a highly palatable and novel soluble cascara powder product, and one with desirable compositional characteristics such as phenolic content and bioactive compound content. Example methods of processing of the coffee fruit to prepare the soluble cascara powder may also result in soluble cascara powder that will result in advantageously low turbidity levels when used in beverage compositions.

Abstract: A Clean in Place assembly for a food processor includes a self-cleaning valve assembly, wherein the self-cleaning valve assembly is in fluid communication with a food flow path in the food processor. The self-cleaning valve assembly includes a valve receiving chamber and valve configured to selectively fluidly connect a food flow path inlet port to a food flow path outlet port; fluidly connect the food flow path inlet port to a multivalent port; and fluidly connect a treating solution to a dead space between the valve and the valve receiving cavity. Food product can be selectively drained or retained in food flow path, wherein the self-cleaning valve can be continuously or intermittently exposed to a treating solution for treating non-food flow path portions of the self-cleaning valve assembly.

Abstract: The present invention is related to a process for preparing a plant protein-containing composition, said method comprising the steps of wet-milling a protein-containing material so as to obtain a composition with a particle size distribution (PSD) d90 of less than 30 ?m; microfiltration of the composition; and ultra-filtration of the composition. The present invention is furthermore related to a plant protein-containing composition obtainable by said process, and to a food product comprising said plant protein-containing composition.

Abstract: Disclosed are methods of treating a pulse protein to produce a pulse protein gel include the steps of treating the pulse protein (i) with atmospheric cold plasma (ACP); or (ii) by shifting to an alkaline pH or an acidic pH, followed by adjusting the pH back to neutral; or (iii) with both ACP and pH shifting, as well as gels and food additives formed from treated pulse proteins.

Abstract: A chunk meat-like meat alternative and a method of producing the same, the method including: mixing a fiber bundle-shaped textured protein and a binder to obtain a mixture; and stretching the mixture to obtain a stretched mixture having a degree of orientation of a fiber direction of the fiber bundle-shaped textured protein in a cross section along a direction of the stretching of 1.1 or more.

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 invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

Abstract: Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a casein-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. Free calcium ions in the milk-based liquid are captured by native milk-salts.

Abstract: Proposed are fermented plant proteins obtainable or obtained by the following steps (a) providing a plant protein source; (b) admixing the proteins from step (a) with water to obtain an aqueous protein phase; (c) admixing the aqueous protein phase from step (b) with microorganisms suitable for fermentation of proteins and/or with proteases; and (d) fermenting the aqueous protein phase from step (c) and optionally (e) inactivating and removing the microorganisms and/or enzymes and their use in vegan dairy substitutes.

Abstract: The invention relates to direct-fed microbials for use in improving the performance of an animal and improving the health of an animal, and combinations thereof. More particularly, the invention relates to isolated Bacillus coagulans strains, and strains having all of the identifying characteristics of these strains, for uses comprising the above-mentioned uses.

Abstract: The present invention discloses a food source for predatory mites and/or insects comprising a mixture of a carrier material and individuals of at least one mite species suitable as being a prey for the predatory mites and/or insects. The present invention further discloses methods for producing the food source and uses thereof.

Abstract: The present invention provides a sporulation inhibitor of Clostridium perfringens containing at least one inorganic compound at a concentration that allows Clostridium perfringens to settle in vivo, wherein the inorganic compound is at least one salt selected from the group consisting of K, Na, Mg, Ca, and Fe, and the inorganic compound is coated with a protective layer containing hydrogenated vegetable oil.

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: This specification also discloses sweet flours and uses of sweet flours in compositions. In preferred embodiments the compositions are edible. In at some embodiments the sweet flour is used as an opacifier and can be used to replace common whitening agents such as titanium dioxide or calcium carbonate. Illustrative compositions are flowable or meltable and comprise a sweet flour in an amount a sweet flour in an amount of from about 1% to about 6% by weight of the composition.

Abstract: A quantity of whipped topping, at least one quantity of instant pudding powder, a first quantity of vanilla wafers, a second quantity of vanilla wafers, and a quantity of sliced bananas are used as the main ingredients in a method to make the flavored banana pudding. First, the at least one quantity of instant pudding powder (caramel, vanilla, pumpkin spice, red velvet, white chocolate, and/or banana cream) is mixed into the quantity of whipped topping in order to form a flavored pudding mixture. Then, the flavored pudding mixture is cooled for a specific period of time in order to form a cooled pudding mixture. Once the cooled pudding mixture is completed, the first quantity of vanilla wafers, the quantity of sliced bananas, and the second quantity of vanilla wafers can be selectively layered onto each other and the cooled pudding mixture in order to create the flavored banana pudding.

Abstract: The present invention relates to a meat substitute provided with a flavour agent coating, optionally wherein the weight of the flavour agent coating is between 0.1% and 5% of the weight of the coated meat substitute.

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.

Abstract: An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material, in which the emulsifying material contains protein, and the starch material is one or two kinds selected from the group consisting of a component (A) and a component (B) below. component (A): a powdery material satisfying the following conditions (1) to (4), (1) a starch content is equal to or more than 75% by mass, (2) a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and (4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.