Abstract: This invention provides a low-temperature semen cryopreservation device, comprising: a box body for containing low-temperature cryoprotectant fluid; a tray, one end of which is pivotally connected to the inner side wall of the box body, and a limiting portion is provided on the tray for limiting the movement of the cryoprotectant tube. Two openings are sequentially arranged along the height direction on one side of the box body relative to the hinge end, with the height of one opening higher than that of the hinge end, and the height of the other opening lower than that of the hinge end; a limiting plate, which can be detachably inserted into either opening. When the limiting plate is switched from one opening to the other, the tray tilts to drive the cryopreservation tube to rotate 180 degrees, thereby ensuring the low-temperature cryoprotectant fluid to evenly fumigate the cryopreservation tube, improving the pre-cooling effect.

Abstract: An antimicrobial particle dispersion may have high safety, a wide antibacterial spectrum, and excellent stability and antimicrobial effect (including an antifungal effect). Such an antimicrobial particle dispersion may including antimicrobial particles dispersed in water, the antimicrobial particles containing: (i) at least a (meth)acrylate monomer of formula (I): A being H or CH3, and R being H, an alkyl group having 1 to 22 carbon atoms, or a substituent having a polyalkylene glycol chain in which the alkylene chain has 2 to 18 carbon atoms; and (ii) at least one antimicrobial component selected from an iodopropargyl compound, thiabendazole, p-oxybenzoic acid ester, sodium benzoate, and the like.

Abstract: A liquid agrochemical composition includes an agrochemical including a fungicide and/or an herbicide chosen from dicamba, 2,4-D, glufosinate, and combinations thereof and in an amount of from about 0.05 to about 60 weight percent based on a total weight of the composition; and a surfactant in an amount of from about 0.05 to about 50 weight percent based on a total weight of the composition and consisting of; (i) at least one alkoxylated monoglyceride in an amount of from about 30 to about 45 weight percent, (ii) at least one alkoxylated diglyceride in an amount of from about 40 to about 50 weight percent, (iii) at least one alkoxylated triglyceride in an amount of from about 8 to about 10 weight percent, and (iv) at least one alkoxylated glycerin in an amount of from about 6 to about 8 weight percent, each based on a total weight of the surfactant.

Abstract: A controlled-release dispenser article for controlling insects. The article includes a dispenser body having a biodegradable carrier and an active ingredient. The biodegradable carrier is a material that, when combined with the active ingredient, provides controlled-release of the active ingredient into the environment. The active ingredient includes at least one component that manipulates insect behavior. A method for making the controlled-release dispenser article and a method manipulating insect behavior with the controlled-release dispenser are also disclosed.

Abstract: Provided are a method of preparing, and use of 1-(2,2-dimethylpropyl)-cyclopropene as an ethylene antagonist that can be formulated as an aqueous emulsion and applicable to plants through immersion or spraying. It was confirmed that the compound can be reliably synthesized and stored by the preparation method disclosed herein, and it was also confirmed that the compound can effectively inhibit ethylene action when formulated as an aqueous emulsion and treated to a plant by immersion or spray treatment; hence, the compound may be used as an ethylene antagonist on plants, as a pre-harvest or post-harvest plant growth regulator, or as a freshness keeping agent.

Abstract: For providing a heat-resistant mold growth inhibitor capable of inhibiting growth of heat-resistant mold without performing heat treatment at a high temperature, food and drink in which the growth of heat-resistant mold is inhibited, and a method for inhibiting the growth of heat-resistant mold, the heat-resistant mold growth inhibitor according to the present disclosure contains diethyl fumarate and/or 2-decenoic acid as an active component.

Abstract: Disclosed are compounds of Formula 1 including all geometric and stereoisomers, N-oxides, and salts thereof, wherein W, R1, R2, R3, Q1 and Q2 are as defined in the disclosure. Also disclosed are compositions containing the compounds of Formula 1 and methods for controlling plant disease caused by a fungal pathogen comprising applying an effective amount of a compound or a composition of the invention.

Abstract: The present invention provides a polysubstituted nitrogen-containing heterocyclic derivative, a preparation method, and use thereof. In the present invention, the novel structure of the natural nitrogen-containing heterocyclic molecule is designed to obtain the polysubstituted nitrogen-containing heterocyclic derivative. The polysubstituted nitrogen-containing heterocyclic derivatives have obvious bactericidal activity, and some compounds have significant bactericidal activity against diseases such as E. carotovora, E. coli, and R. solanacearum, which can be widely applied in the comprehensive prevention and control of agricultural and forestry bacterial diseases. The bactericide obtained by mixing the polysubstituted nitrogen-containing heterocyclic derivative of the present invention with various adjuvants also have good bactericidal effects on E. coli, E. carotovora, R. solanacearum, etc.

Abstract: The present invention proposes a composition for controlling pest rodents, the composition comprising: a) at least one direct coagulation factor inhibitor and b) at least one P-glycoprotein inhibitor (p-GP inhibitor). Through the composition, it is possible to achieve that existing resistances in pest rodents can be circumvented and at the same time a good effect can be achieved with a lower dosage, which can result in a comparatively more environmentally friendly application.

Abstract: Insecticidal compositions may include an active ingredient, a solvent system, and a surfactant. The active ingredient may include a meta-diamide. The solvent system may include a tricarboxylate solvent and a second solvent. The surfactant may be an alkoxylated alcohol. Methods for insect control may include contacting a population of insects with an insecticidal composition. In some aspects, insecticidal compositions are particularly suited for use against mosquitos.

Abstract: A staurosporine-emamectin benzoate suspending agent and a preparation method and application thereof. The suspending agent contains staurosporine and emamectin benzoate. Among them, the mass ratio of staurosporine to emamectin benzoate is 1-9:9-1. The suspending agent in the present invention can be prepared by adding an appropriate amount of wetting agent, dispersing agent, wetting & dispersing agent, thickener, stabilizer, antifreeze, pH adjuster and defoaming agent into staurosporine and emamectin benzoate. The preparation is highly efficient, low-toxic and pollution-free. After being sprayed, it is distributed on the surface of crops as fine particles, which is more conducive to the direct control of pests, can reduce the dosage of emamectin benzoate, enhance the effect of pest control, and effectively delay the resistance.

Abstract: The present invention is directed to methods of controlling oomycetes comprising applying one or more cervinomycins. The present invention is further directed to methods of controlling particular fungi comprising applying one or more cervinomycins.

Abstract: Unique compositions including pyrroloquinoline quinone have been developed in order to make pyrroloquinoline quinone more soluble in a liquid solution. The compositions may be applied to plants in order to increase overall plant health and yield. The compositions may include pyrroloquinoline quinone, a salt, an acid, and water. In one form, the composition includes pyrroloquinoline quinone, diammonium phosphate, phosphoric acid, and water. The composition may be created using various concentration levels of pyrroloquinoline quinone. These formulations may be applied to a seed, the soil, a furrow in the soil, and/or directly to the foliar of a plant to improve overall plant health.

Abstract: An antiviral agent has a solvent and a low-solubility chlorhexidine. An article has an antiviral property in which a low-solubility chlorhexidine having solubility of 150 mg/100 mL or less in water at 20° C. is applied on a base material. An antimicrobial agent has a solvent and a low-solubility chlorhexidine. An article has an antimicrobial property in which a low-solubility chlorhexidine having solubility of 150 mg/100 mL or less in water at 20° C. is applied on a base material. An antifungal agent has a solvent and a low-solubility chlorhexidine. An article has an antifungal property in which a low-solubility chlorhexidine having solubility of 150 mg/100 mL or less in water at 20° C. is applied on a base material.

Abstract: Some embodiments relate to herbicide compositions and methods of inducing phyotoxicity in a plant, by administering an aqueous composition to foliar portions of the plant. This aqueous composition includes at least one nutrient, and at least one adjuvant, and has a pH of about 4 to about 7. In some embodiments, the aqueous composition comprises an organic or mineral acid. In some embodiments, the phytotoxicity is topical. In some embodiments, the phytoxicity is systemic. Without being limited by theory, the nutrient is absorbed by the plant in excess, thereby killing the plant.

Abstract: A virus-inactivating liquid agent that includes: a liquid medium; and particles of a layered material including one or plural layers, wherein the one or plural layers include a layer body represented by: MmXn, wherein M is at least one metal of Group 3, 4, 5, 6, or 7; X is a carbon atom, a nitrogen atom, or a combination thereof; n is 1 to 4; m is more than n and 5 or less; and a modifier or terminal T exists on a surface of the layer body, and T is at least one of a hydroxyl group, a fluorine atom, a chlorine atom, or an oxygen atom.

Abstract: A composition for preventing and treating bacterial leaf streak, and a preparation method therefor and an application thereof. The composition includes the following components in percentage by weight: 10-15 parts of dodecyl dimethyl benzyl ammonium bromide, 15-20 parts of copper sulfate pentahydrate, 20-25 parts of 84 disinfectant, and 40-55 parts of water. The composition is diluted and then may be used for rice seed soaking so as to prevent rice bacterial leaf streak, or is sprayed onto rice leaves so as to prevent and treat rice bacterial leaf streak. The application method of the composition is simple and convenient to operate, and solves the problem of the shortage of a prevention and treatment drug of rice bacterial leaf streak.

Abstract: A spider mite repellent comprises at least one oil selected from the group consisting of olive oils, olive pomace oils, and partially hydrogenated high-oleic rapeseed oils as an active ingredient.

Abstract: A cleaning device for cleaning a surface of an extension roller of a dough extension apparatus includes a cleaning device body attached to the dough extension apparatus, and a band-like flexible cleaning member attached to the cleaning device body. The cleaning member includes ends and a cleaning portion with a cleaning surface. One end or both ends of the cleaning member is/are secured to the cleaning device body, and the cleaning portion hangs down, so that the cleaning surface of the cleaning portion is configured to contact the surface of the extension roller of the dough extension apparatus to be deformed and bent to correspond to the surface of the extension roller.

Abstract: A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the steps of: homogenization of ingredients in the form of dry feed powders, mixing and hydration of powders with liquid ingredients to form a dough, forming of the dough into form factors, drying and expansion of the form factors to develop texture and shelf stability, and cooling.

Abstract: A rotary cylindrical mould member for moulding products from a food starting material having at least one mould body having a curved outer surface, the at least one mould body is made from a porous material with a porous structure of intercommunicating pores, the outer circumference is at least partially sealed airtight, the at least one mould body has at least one mould cavity formed in the curved outer surface and having at its porous bottom wall and/or its porous sidewall and/or its boundary a deformation layer formed by plastic deformation from a milling operation, the mould member having a gas supply which forces a fluid gas through the inner volume and the deformation layer into the at least one cavity to assist the removal of moulded products, an average flow resistance of the deformation layer is 1-30% of the average flow resistance of the inner volume.

Abstract: A lidded collapsible tub receives meat, and includes a hole in the lid through which a hand-driven tenderizer may repeatedly strike the meat during manual operation, using a piston-like action while the chef holds a rod. Because the container is sealed and walled, there is no splatter. The rod is also hinged, to promote efficient storage after cleaning.

Abstract: An overhead system for the manual and/or automatic movement of frames in particular for moving and/or storing meat and/or cold cuts, in which the frames are moved from one location to another by hooking them to a trolley-mounted device sliding along a track, the track includes first and second guideways arranged side-by-side in a transverse direction and arranged at a distance from each other to form a gap sufficient to allow passage of one or more trolley-mounted devices, which are slidably engaged on an upper surface of the guideways and protrude through the gap below the guideways to receive the frames. The first and second guideways have an open cross-sectional profile having an opening and are arranged side-by-side so that the opening faces outwards defining a track with open outer sidewalls.

Abstract: An apparatus to cut free flank bones of beheaded, slaughtered fish, which preferably have opened abdominal cavities and are transported tail-first in transport direction T with their backbone resting on transport saddles, includes: an upper bone guide to guide the backbone from the dorsal side; a lower bone guide to guide ventral spokes of the fish, which spokes are formed in the region from the tail to the abdominal cavity; and a separating unit for detaching fillets from the flank bones surrounding the abdominal cavity. The separating unit includes a separating means having a corresponding counter unit and can be brought from a standby into a working position and vice versa. A detaching device is located in the upper bone guide region to loosen the bone connection between the flank bones and backbone of at least some of the flank bones. A corresponding filleting machine and method are provided.

Abstract: An objective of the present invention is to provide a processing technique enabling addition of umami to a hemp beverage/foodstuff or foodstuff material. A processed hemp beverage/foodstuff or foodstuff material obtained by a method for manufacturing a processed hemp beverage/foodstuff or foodstuff material comprising a step of processing a hemp beverage/foodstuff or foodstuff material with a filamentous fungi-derived protease has added umami.

Abstract: The present disclosure relates generally to flavored fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products and dairy analogue products. In some embodiments, the fiber blends include one or more hydrocolloids. In some such embodiments, the fiber blends include psyllium fiber and, optionally, one or more other plant-based fibers. In some embodiments, the fiber blends also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or a combination thereof. In some embodiments, the fiber blends include flavor or taste modifiers, which improve mouthfeel, mask bitter tastes, and the like. In some aspects, the disclosure provides the use of such fiber blends in various ingestible compositions. Such ingestible compositions include various additional components, such as animal proteins (such as milk proteins), non-animal proteins, and the like.

Abstract: A non-dairy cheese analogue has an oat derived material in an amount of 3-15% by weight of the cheese analogue, at least one vegetable fat present in an amount of 10-25% by weight of the cheese analogue, and at least one vegetable protein present in an amount of 10-25% by weight of the cheese analogue.

Abstract: A plant-based cheese product is provided. The plant-based cheese products have an appearance, cold texture, and melting characteristics similar to a dairy-based cheese. The cheese products include a plant-based protein, at least a first starch and a second starch, a fat component, and an acidulant. The first starch comprises a hydrophobic starch. The second starch comprises a modified starch. The fat component has a solid fat content in the range of 30% to about 60% at 50° F. and 0% to about 10% at 92° F. A flexibility enhancing agent may also be included.

Abstract: The present invention provides transgenic yeast microorganisms useful for production of high amounts of recombinant beta-lactoglobulin (BLG), and isolates of the BLG obtained from the transgenic yeasts. The invention further provides dairy analogue food products comprising BLG, such as recombinant BLG, as the main milk protein, and methods for producing such dairy analogue food products.

Abstract: The present technology provides a pumpable fat system that includes about 1.0 weight percent (“wt %”) to 100 wt % of a first fat component that includes a percent solids content of at least 1.0 wt %, based on total weight of the pumpable fat system; and optionally, a second fat component; wherein the pumpable fat system has the following properties at a temperature of about 60° F. to about 85° F.: a percent solids content of about 1% to about 20% based on total weight of the pumpable fat system; a viscosity of up to about 2,000,000 cP; and a texture of 500 G force/cm or less. The present technology also includes compositions and food items containing the pumpable fat system and methods of supplying the pumpable fat system.

Abstract: Compositions including a vegetable- or animal-derived oil, such as fatty acid alkyl esters, are stabilized against oxidation using an oxygenated aminophenol antioxidant. The aminophenol includes one or two carbon-containing group(s) including a hydroxyl group and/or ether group separated from the N atom by one or more carbon atoms. The oxygenated aminophenol antioxidants effective at controlling oxidation at moderate and even low amounts, useful in a variety of different oil and methyl ester fatty acid preparations, and were effective at elevated temperatures, and performed significantly better than convention antioxidants.

Abstract: The invention provides a method of protecting food or beverage material aroma compounds comprising the steps of separating food or beverage material aroma compounds from a food or beverage material, protecting the separated aroma compounds with a protecting group, and storing said protected aroma compounds.

Abstract: The present invention relates to a cocoa composition comprising a seed material, preferably a sunflower seed powder in an amount of 5 to 30% by weight based on total weight of the cocoa composition, to food products comprising such cocoa compositions, and to the use of a such a seed material as a bulking and/or texturizing agent or to reduce milk solids and/or total sugar content in the cocoa compositions.

Abstract: The present disclosure provides freeze-dried chocolate and a preparation process thereof, and belongs to the fields of chocolate processing technology and freeze-dried food processing technology. The freeze-dried chocolate provided by the present disclosure uses a chocolate powder with a total fat content of ?25% and a particle size of ?35 ?m as an ingredient. The chocolate powder is mixed with a solvent to successively undergo filling, freeze-forming, freeze-drying, and demolding to obtain the freeze-dried chocolate. A skeleton for constructing a porous structure of the freeze-dried chocolate provided by the present disclosure includes non-fat materials, which do not construct a continuous fat phase and do not have the problem of deformation, collapse, and oil-off caused by oil/fat melting at high temperatures.

Abstract: A food product is described. The food product comprises: a nut butter component comprising from 1-30 wt % soluble fiber; a caramel component comprising from 1 to 70 wt % soluble fiber and one or more inclusions selected from a grain inclusion and a nut inclusion; and a chocolate component comprising from 1-30 wt % soluble fiber. There is also described a method of making the food product.

Abstract: A method and system for producing a low-fat protein meal from an insect-based raw material involve providing an insect-based raw material, which is optionally reduced in size. The insect-based raw material is pumped to a heating step, in which the material is heated to 75 to 100° C. Optionally, the heated insect-based raw material may be submitted to a buffer/mixing tank. The heated insect-based raw material is subjected to one or more separation steps. Then, the solid phase and at least part of the aqueous protein-containing fraction, which is optionally concentrated, is subjected to drying to provide the insect-based, low-fat protein meal. Water or separated liquid heavy phase may be added to the feed upstream of the separation steps. Alternatively, a pre-separation step is included before a main separation step to provide a protein meal with reduced fat content. No enzymes or chemicals need to be added during the method.

Abstract: The present invention relates to a protein preparation produced from pumpkin seeds and a cost-effective method for the preparation thereof. The protein preparation has a protein content or more than 60% by mass, a fat content of less than 6% by mass and a brightness L* of greater than 70. The protein preparation has a neutral taste, is bright and of superior quality so that it is suitable for foodstuff applications with high colour demands such as drinks and yoghurts and fine bakery goods such as cakes or also for emulsions such as cremes and fillings.

Abstract: Formaldehyde is a common component of antimicrobial compositions for preserving animal feeds. However, the use of formaldehyde is coming under pressure and alternative antimicrobial compositions are needed. The present application discloses methods and/or uses of a formaldehyde-free antimicrobial composition comprising formic acid and propionic acid in the making of rendered animal protein compositions or in the inhibiting of the development of Salmonella bacteria in animal by-product compositions (e.g., rendered animal proteins) while maintaining higher protein digestibility comparing with formaldehyde.

Abstract: Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

Abstract: This disclosure relates to an extrudate which contains, by weight based on the weight of the extrudate on a moisture-free basis, (a) from about 60% to about 90% plant protein; (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch. This disclosure also relates to a dry-blend composition which contains, by weight based on the total weight of the dry-blend composition on a moisture-free basis, (a) from about 65% to about 98% plant protein material, (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch.

Abstract: A legume, protein, extrudate product that may comprise a mixture of at least one carbohydrate product and at least two non-soy, legume, protein products. Each non-soy, legume, protein product may differ in pH, sedimentation level test value, Nitrogen Solubility Index test value, protein, Dispersibility Index test value, particle size distribution, and/or viscosity. The legume, protein products may comprise a distribution ratio ranging from a 50:50 distribution ratio to a 90:10 distribution ratio. The legume, protein, extrudate product may have at least 70% dry weight, may have a moisture content of less than 70% its total weight, and may have a density in the range of 0.8-3.0 g/cm3. A food product made from the extrude product that is comparable to meat products from fowl, cattle, swine, or ovine.

Abstract: A process for production of a whole grain beverage using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction, including hydrolysis of fiber prior to adding to the whole grain milk. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

Abstract: Provided herein are methylotrophic single cell protein products as a source of protein for use in a variety of methods. Also provided are animal feeds comprising the methylotrophic single cell protein products and methods of making and using the methylotrophic single cell protein products.

Abstract: The present invention provides a beverage comprising an infusion of a citrus fruit. Also provided are methods for the production of a citrus fruit infusion and ingredients, concentrates and beverages comprising said infusion.

Abstract: The invention provides methods for making steviol glycosides, including RebM and glycosylation products that are minor products in stevia leaves, and provides enzymes, encoding polynucleotides, and host cells for use in these methods. The invention provides engineered enzymes and engineered host cells for producing steviol glycosylation products, such as RebM, at high purity and/or yield. The invention further provides methods of making products containing steviol glycosides, such as RebM, including food products, beverages, oral care products, sweeteners, and flavoring products.

Abstract: The present invention provides a composition containing a dried edible plant which contains a specific amount of ?-terpinene and in which hay-like odor is suppressed. The present invention relates to a composition containing a dried edible plant in which ?-terpinene is contained, the composition satisfying all of following characteristics (1) to (4): (1) a total content of straight-chain fatty acids having 6 and/or 7 carbon atoms is 0.05 to 200 000 ppb in terms of dry mass; (2) a content of ?-terpinene is 0.01 to 100 000 ppb in terms of dry mass; (3) a ratio of the total content of straight-chain fatty acids having 6 and/or 7 carbon atoms to the content of ?-terpinene is 0.001 mass % or more in terms of dry mass; and (4) a water content on a dry basis is less than 30 mass %.

Abstract: The present application relates to a method for preparing instant cooked grains and instant cooked grains prepared thereby, wherein superheated steams is used during a cooking process to prevent grains from popping, so that instant cooked grains with excellent appearance quality and improved hardness and texture are provided.

Abstract: The present invention provides an apparatus and a method for cooking the foodstuff in a pressurized steam oven with the foodstuff being steam cooked in the first stage and seared in the next stage. The method automatically identifies the time of the first stage (slow) cooking and the time of the second stage (fast) cooking based on the type, size, temperature, and 3D image of the foodstuff. The slow cook is stopped before the foodstuff reaches the critical temperature by an amount determined by various parameters and next, the fast cook of searing is started. The slow cook method can be a pressurized steam cooking method. The method automatically reduces the time of the slow cooking so that the internal temperature of the food does not prematurely reach the critical temperature. The method helps in avoiding overcooking the foodstuff during the searing stage.

Abstract: When an onion is cut it releases the acidic gas syn-propanethial-S-oxide. Upon contact with the eye this gas causes irritation, stinging, pain, tears, and discomfort. In some embodiments, an alkaline mist is sprayed over a cut onion. The alkaline mist interacts with the acidic gas and neutralizes it. This prevents eye irritation and discomfort. In some embodiments, the mist is sprayed by a battery-powered mister. The mister is activated via a power button. Once activated, it will continuously distribute mist until it is deactivated.

Abstract: The present application relates to a method for preparing an instant rice and an instant rice prepared thereby, wherein even when the instant rice is prepared using raw ingredients that are susceptible to microbial contamination or difficult to sterilize, the amount of microorganisms in the prepared instant rice is lower than a threshold value, and thus a sufficient sterilization effect can be achieved, and the problem of reducing Bap quality that may cause due to strict sterilization does not occur, and thus an instant rice having excellent texture and taste quality can be provided.