Abstract: The present invention relates to the use of a compound of Formula (I), wherein R1, R2, R3, R4, R5 and R6 are as defined herein or an agronomically acceptable salt of said compound as a herbicide. The invention further relates to herbicidal compositions which comprise a compound of Formula (I) and to the use of compounds of Formula (I) for controlling weeds, in particular in crops of useful plants.

Abstract: An object of the present invention is to provide an agricultural composition capable of reducing influence of rainfall or the like in agrochemical spraying and obtaining a stable control effect. Another object of the present invention is to reduce adverse effects of natural environments such as rainfall and wind on crops, to assist the growth of crops, and to stabilize food supply. The agricultural composition is an agricultural composition comprising (a) a fatty acid ester, (b) an unsaturated fatty acid or a salt thereof, and water, wherein the fatty acid ester (a): (i) comprises at least one fatty acid selected from a group consisting of saturated fatty acids having 12 to 22 carbon atoms as a fatty acid constituting the fatty acid ester, (ii) in which an alcohol produced by hydrolyzing the fatty acid ester is a tetrahydric or higher polyol, (iii) has an HLB of 5 or less, and (iv) is solid at 20° C.

Abstract: The present invention relates to the protection of seed and plants from damage caused by insects. Treatment with Quassia extract or quassinoid(s) provides seeds, which are protected against insects, especially wireworms.

Abstract: A method for combating and controlling diamide-resistant insects to (i) reduce damage on a plant, which comprises applying to the insect, to a locus of the insect, or to a plant susceptible to attack by the insect an, effective amount of a compound of formula I; or (ii) protect plant propagation material, which comprises treating the propagation material or the site, where the propagation material is planted, with an effective amount of a compound of formula I; wherein the compound of formula I is (formula (I)) wherein the substituents are as defined in claim 1, and the agrochemically acceptable salts, stereoisomers, enantiomers, tautomers and N-oxides of those compounds, can be used as insecticides.

Abstract: Described herein are fungicidal compositions and methods of controlling and/or suppressing phytopathogenic fungi and fungus-like pathogens and maintaining crop health. Particularly described are fungicidal compositions and methods of controlling the phytopathogenic fungi and the Aphanomyces fungus-like pathogen and maintaining crop health in crops susceptible to infection.

Abstract: The present disclosure relates to a method for producing a molded article for water purification, including: preparing a natural mineral extract in an environmentally friendly manner; preparing a natural mineral-photocatalyst aqueous solution containing photocatalytic titanium dioxide (TiO2) nanopowder dispersed in the natural mineral extract; and impregnating a plastic material with the natural mineral-photocatalyst aqueous solution under high-temperature and high-pressure conditions. The produced molded article may be installed on the surface of water or under water in lakes, reservoirs, ponds, rivers, aquariums, fish farms, swimming pools, water purification plants, and the like to adsorb and degrade organic substances, block the growth of bacteria and mold, and effectively reduce algal bloom.

Abstract: Disclosed is an antiviral and antibacterial master chip, an antiviral and antibacterial film, and a method for preparing the same, and a film harmless to humans and exhibiting excellent antiviral and antibacterial effects semi-permanently can be provided according to the present disclosure.

Abstract: In an antimicrobial substrate, a cured material of a binder containing a copper compound and a polymerization initiator is fixed onto a surface of a base material. At least a part of the copper compound is exposed on a surface of the cured material of the binder. A surface composition ratio of the cured material of the binder obtained by an energy dispersive X-ray analyzer is calculated on a basis of a peak intensity of a characteristic X-ray of a carbon element and a copper element that are a main constituent element of a resin component, and a weight ratio is C/Cu=28.0/1.0 to 200.0/1.0.

Abstract: The invention relates to methods of killing bacterial target cells comprising Resistance-Nodulation-Cell Division (RND)-efflux pumps, as well as carrier cells useful for this purpose wherein the carrier cells comprise a conjugative plasmid encoding an antibacterial-microbial agent that is toxic to target cells. A carrier bacterium is capable of conjugative transfer of plasmid DNA encoding the agent to a target cell.

Abstract: Compositions and methods for controlling a plant pest or for treating or preventing plant disease are provided. Such compositions and methods comprise a bacterial strain that controls one or more plant pests or that improves at least one agronomic trait of interest in a plant. The bacterial strain can be used as an inoculant for plants. Methods for controlling a plant pest, for growing a plant susceptible to a plant disease, and for controlling plant disease on a plant susceptible to the plant disease are provided. Methods for improving at least one agronomic trait of interest in a plant are also provided.

Abstract: The present disclosure provides use of sativene, and a recombinant biocontrol fungus and a muscardine cadaver and use thereof, belonging to the technical field of genetic engineering. The present disclosure provides use of sativene in insect attraction and/or pest control. The sativene are attractive to insects. A higher concentration of the sativene has a stronger attraction on mosquito and Drosophila larvae; the Drosophila larvae respond to the sativene even at a level as low as 10?11 g. The sativene also be attractive to Galleria mellonella larvae. The present disclosure further provides a recombinant biocontrol fungus, including a recombinant fungal expression plasmid, where the recombinant fungal expression plasmid is inserted with a pine longifolene synthesis gene. In the present disclosure, the recombinant biocontrol fungus has increased synthetic amounts and volatilized amounts of the longifolene and sativene, resulting in an enhanced attraction to insects.

Abstract: A method of increasing organic carbon in a soil is disclosed. The method includes inoculating the soil and/or a plant growing in the soil with one or more fungal strains from at least one genus selected from the group consisting of Acrocalymma, Clonostachys, Leptodontidium, Periconia, Phaeosphaeria, Thozetella, Trichoderma, and a combination thereof, wherein the one or more fungal strains are in an amount effective to increase organic carbon in the soil compared to a non-inoculated control soil. Also disclosed is a method of enhancing plant growth, comprising: applying to a plant, a plant part, or the locus surrounding the plant with one or more fungal strains from at least one genus selected from the group consisting of Acrocalymma, Clonostachys, Leptodontidium, Periconia, Phaeosphaeria, Thozetella, Trichoderma, and a combination thereof in an amount effective to enhance the growth of the plant as compared to an untreated control plant.

Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

Abstract: An apparatus for producing protein breakdown on meat material is disclosed. The apparatus comprises at least one tool configured for producing protein breakdown on meat material. The tool forms a mixing chamber for meat material. The mixing chamber has opposite chamber walls rotatable relative to each other for controlling forces exerted on meat material therebetween. A method for producing protein breakdown on meat material and a meat production plant including at least one apparatus are further disclosed.

Abstract: The present disclosure relates to a processing method for aging meat. The processing method for aging meat is possible to maximize the tenderness, flavor, and texture of each meat by varying the ultrasonication time and aging period depending on the type of meat.

Abstract: Devices, systems, and methods for releasing active ingredients, including volatile active ingredients, are described. The active ingredients may be released for agricultural applications prior to, during, and/or after harvest of produce. In some instances, the devices, systems, and/or methods promote relatively rapid release of active ingredients from a bed containing a porous and solid delivery material (e.g., a particulate material) via direction of gaseous fluid flow through the bed. For example, a pump (e.g., a fan) connected to a housing comprising the bed may propel gas (e.g., air) through the bed, thereby inducing, maintaining, and/or accelerating release of the active ingredient. In some embodiments, the devices, systems, and/or methods described herein facilitate fast, safe, and efficient fumigation of agricultural and/or horticultural products with active ingredients, before, during, and/or after their harvest.

Abstract: A whey protein composition includes a whey protein and ?-casein. The mass ratio of the ?-casein to the whey protein is not less than 4.5:95.5. The whey protein composition provided by the present invention is mainly composed of a particular whey protein ingredient that has a slower digestion characteristic than other whey proteins currently on the market. The whey protein composition is a ?-casein-riched whey protein concentrate to which micronized and complex natural polysaccharides can be added, and the function of delaying digestion to promote muscle synthesis and provide adequate nutrition can be achieved.

Abstract: The present invention relates to milk protein compositions and methods for their preparation and use. In particular, the invention relates to use of the milk protein compositions to prepare low viscosity and/or low firmness, high protein food products including yoghurts.

Abstract: The present disclosure provides a solution to meet the world's growing milk and milk protein needs, while also balancing resource utilization, providing minimal impacts upon environmental systems, and moving away from an inhumane disregard for animal welfare.

Abstract: The present invention relates to an enzymatic method of preparing a fermented plant-based product. More specifically, the method involves treating a plant-based liquid substrate having a plant protein content of 1% (w/w) or higher with one or more proteases and a microorganism: and allowing the treated plant-based substrate to ferment to produce the fermented plant-based product. Preferably, the protease is B. amyloliquefaciens neutral metalloprotease (bacillolysin, P7L) and lactic acid bacteria are used for fermentation. At low degree of hydrolysis viscosity of the protease-treated plant protein surprisingly increased, potentially due to the formation of peptides with hydrophobic N-terminal moieties, which could form a gel due to hydrophobic interactions. At higher degree of hydrolysis viscosity was—as expected—reduced.

Abstract: The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition, and uses thereof, in particular for producing cheese substitute.

Abstract: The present invention relates to a method for producing a fermented milk product (e.g. a pasta filata cheese) with a relatively stable pH value at the end of the fermentation comprising use of lactase in a first step (a) and lactic acid bacteria (LAB) in a further step, characterized by that the LAB are lactose-deficient (Lac(?)) and capable of metabolizing glucose (Glu(+)). The invention further relates to a Streptococcus thermophilus cell CHCC26980 deposited with registration number DSM32600 and a method to obtain a mutant of this strain.

Abstract: According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.

Abstract: The invention relates to a method for producing a legume-based soft cheese equivalent, to the use of a legume-based liquid composition for preparing a soft cheese equivalent and to a soft cheese equivalent.

Abstract: Lipid composition comprising unsaturated lipids such as omega 3 and omega 6, antioxidants and phyllosilicate particles, wherein the phyllosilicate particles are clusters of sheets, wherein said antioxidants comprise water-soluble antioxidants dissolved in the water adsorbed in the phyllosilicate sheets and wherein the phyllosilicate sheets are dispersed in the composition by an amphiphilic dispersant adsorbed on the surface of the phyllosilicate particles.

Abstract: Materials and methods for producing coffee replicas from individual components are provided herein.

Abstract: A novel method of decorating food items particularly baked items with pre-designed stencils to ease the process of food decoration. The proposed stencils are easy to use, require no training, quick to implement, and need no special tools or ingredients to complete the look.

Abstract: Disclosed is a method for improving the stability of bioactive compounds in confection formats. The method involves the formulation of a confectionary application, such as a gummy or jellybean to utilize dietary fiber in place of standard reducing sugar carbohydrates such as corn syrup, sugar, dextrose, etc.

Abstract: An improved sugar coating process using a hydrolyzed and functionalized starch. The present invention also relates to sugar-coating compositions comprising such a starch.

Abstract: A connected frozen beverage machine is disclosed including a beverage dispenser with at least one hopper and a cooling system, a plurality of sensors adapted to produce a plurality of signals, and a retrofit module with a receiver for the plurality of signals and a communication component for sending the plurality of signals to a central system. The connected frozen beverage machine can be deployed as part of a system of machines. The system can estimate the amount of product throughput for each machine based on signals from the plurality of sensors. The amount of product throughput can be compared to the amount of authorized product provided for each machine to determine whether unauthorized product is being used.

Abstract: The present invention provides a meat-like protein composition including a gluten, and 0.2 to 3 parts by mass of a dietary fiber derived from wheat grain and 0.08 to 0.7 parts by mass of a protein, other than the gluten, derived from wheat grain, with respect to 100 parts by mass of the gluten, wherein the meat-like protein composition has a water absorption capacity of 300 to 400% of the dry mass.

Abstract: Methods form animal feed compositions that exotherm and involve: providing a pourable composition comprising water and a hardening agent that exotherms to produce a pourable composition at an elevated temperature, admixing high fat pellets with the pourable composition at the elevated temperature to form an admixture, and allowing the admixture at the elevated temperature to cool and harden. The high fat pellets have at least one high melting point fat having a melt temperature equal to or greater than 60° C. (140° F.) such that the high fat pellets remain discrete in the admixture at the elevated temperature.

Abstract: An edible pet food, wherein the pet food has a moisture content of 15 to 50 wt % and the pet food comprises a core and a coating disposed on the core, wherein the core comprises animal protein and the pet food has an animal protein content of at least 30 wt %, and at least one of the core and the coating comprises a glucose-containing carbohydrate selected from a dextrin and an esterified starch.

Abstract: There is disclosed an apparatus and methods for carbonating water or a water-based liquid from an effervescent composition. The apparatus may include a lid coupled to a container wherein the ratio of a volume capacity of a receptacle for effervescent composition to a volume capacity of the container for water or water-based liquid is greater than 1:986. A delivery device is disclosed to deliver an amount of effervescent composition from the receptacle to the water or water-based liquid when the lid and container are coupled to form a seal, wherein the seal holds pressure when the water or water-based liquid is carbonated.

Abstract: This disclosure relates to an proanthocyanidin extract, extract comprising sugars of a fruit juice processes for preparing same as well as the use of the extract or a composition thereof as food or neutraceutical composition.

Abstract: A system for automated, hygienic recovery of fluid, food-grade product without it ever contacting the environment outside of its packaging, the system using one or more hygienic lances that pierce the product packaging and features, including in preferable embodiments a distending compression plate to force the product out of the packaging and/or a sanitary pumping system that initiates suction to draw the product out of the packaging, through the one or more hygienic lances, and into a chamber for accumulation, the system being compliant with the hygienic and sanitary standards promulgated by 3-A Sanitary Standards Inc. and adopted by the USDA, the FDA, and state regulatory authorities.

Abstract: The present disclosure relates to a process for debittering olives without intentional fermentation or lye treatment, the process comprising: providing at least one container loaded with olives; contacting an aqueous acidic brine with the olives under conditions sufficient to release at least some of any bitter compounds therefrom; and contacting the aqueous acidic brine with an adsorbent resin so as to remove one or more of any bitter compounds or colouring compounds from the aqueous acidic brine that has been in contact with the olives.

Abstract: A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable is disclosed. A consumable containing the composition of the plant-derived non-beta-glucan carbohydrate fiber and beta-glucan fiber as mouthfeel-improving additives, and methods for preparing a consumable including the mouthfeel-improving composition and for improving the mouthfeel of a consumable by adding the mouthfeel-improving composition to a consumable base are also disclosed.

Abstract: Disclosed is a method for preparing legumes powder called aquafaba through a step of pre-soaking selected legumes or without the pre-soaking step, to produce vegetable proteins that can replace animal proteins. The method for preparing legumes powder includes selecting legumes; washing the selected legumes with distilled water, and then drying same at room temperature, i.e., 22° C.; pre-soaking the legumes in distilled water at 4° C. for 16 hours; separating the pre-soaked legumes and immersion liquid by using a sieve; cooking the separated legumes by heating at 118° C. in a pressed state by a pressure-heating apparatus; cooling the cooked legumes at 22° C. for 24 hours; separating the cooled legumes and immersion liquid (e.g., aquafaba (AQ)) produced after the cooling, by using a sieve; and freezing the separated immersion liquid (e.g., aquafaba (AQ)) at ?20° C., followed by drying in a dryer, to obtain legumes powder.

Abstract: Provided are methods of isolating prebiotic carbohydrates and compositions thereof. The methods provide for high concentrations of non-digestible prebiotic carbohydrate. The methods may include a number of processing steps, including heat treating, isolating water-soluble prebiotic carbohydrates, removing protein, and further isolating non-digestible starch-free prebiotic carbohydrates using enzymes.

Abstract: Provided are modified coffee and/or cacao, and/or coffee-substitute and/or cacao/chocolate-substitute compositions, and methods of making same, comprising cross-Maillardized substrate carrier materials (e.g., plant materials, etc.), or non-cross-Maillardized carrier materials, having cross-Maillardized reaction products providing for improved and/or more organoleptically accurate coffee-substitute or cacao/chocolate-substitute compositions. These coffee or cacao/chocolate, and/or coffee-substitute and/or ca-cao/chocolate-substitute compositions, comprise extracts, kernels, grounds, powders beverages, concentrates, flavorings, etc., based thereon, with or preferably without coffee or cacao beans.

Abstract: Provided is a technology for improving the flavor of food. The flavor of food is improved by adding the following ingredient (A): (A) a cell wall-containing fraction of a gram-positive bacterium.

Abstract: Consumables infused with compounds from cannabis, naturally-occurring substances and mushrooms and a method of production are disclosed. The method includes obtaining a food grade oil, cannabis, a mushroom compound and a naturally-occurring substance, infusing the food grade oil with the cannabis, the mushroom compound and the naturally-occurring substance, combining the whole spectrum cannabis compounds infused food grade oil with the whole spectrum naturally-occurring substance infused food grade oil and the whole spectrum mushroom compounds infused food grade oil to yield a combined food grade oil and infusing at least one orally ingestible consumable with the combined food grade oil.

Abstract: Provided is a food product containing mushroom ingredients The food product contains a mushroom ingredient having a shortest side length of greater than 5 mm at a content of 1.0 mass % or more in terms of wet mass in the food product, the content ratio of a mushroom ingredient having a shortest side length of 5 mm or less to the mushroom ingredient having the shortest side length of greater than 5 mm is 20 times or less in terms of wet mass in a 10 mesh-on fraction, and when a 10 mesh-pass fraction is measured by “Method ?”, the maximum viscosity at a time point when the fraction reaches 80° C. is less than 1200 cP Explosive boiling during heat cooking of a mushroom-ingredient-containing food product is suppressed while the chewing texture of the mushroom ingredients is maintained even after the heat cooking.

Abstract: The present invention relates to a fish flavour product comprising (i) a process flavour comprising an oxidized polyunsaturated fatty acid and (ii) a yeast extract comprising 5?-ribonucleotides. The present invention also relates to a fish analogue product comprising the fish flavour product.

Abstract: The present invention relates to the field of infant nutrition. Particularly, the present invention relates to infant formula comprising human milk oligosaccharides wherein the infant formula is specific for infants aged 0-36 months at different lactation stages. The invention also relates to lactation stage specific systems and methods of providing nutrition to an infant.

Abstract: A nutritional composition, typically an infant enterically administered nutritional composition, that comprises a milk fat globule membrane component, at least one human milk oligosaccharide and one additional component or a plurality of additional components where the additional component or components include DHA, ARA, Vitamin E, Vitamin C, and sphingomyelin.

Abstract: Various juicing machines, systems, and methods are disclosed. The juicing machines described herein can automatically grind and press food to extract juice. The juicing machines described herein can automatically self-clean and recirculate fluid for cleaning.

Abstract: This tobacco sheet for a non-combustion heating-type flavor inhaler contains a tobacco powder having a cumulative 90% particle diameter (D90) of at least 200 ?m in a volume-based particle size distribution as measured by a dry laser diffraction method.

Abstract: The present invention relates to compositions comprising a constituent, derivative or extract of cannabis in solution or in a solubilised form. The invention also relates to products including such compositions and methods of manufacturing them.