Abstract: A transport system comprising a suitable container containing a composition consisting essentially of pinoxaden and an ester, a ketone and/or an alcohol, a composition essentially consisting of pinoxaden and an ester, a ketone and/or an alcohol and a method of reducing or eliminating the risk of pinoxaden powder becoming airborne which comprises adding an ester, a ketone and/or an alcohol to the pinoxaden powder and thoroughly mixing it to form a homogeneous composition.

Abstract: This disclosure relates to picolinamides of Formula I and their use as fungicides.

Abstract: An agricultural composition contains glutathione and allantoin. A method for cultivating a plant includes applying glutathione and allantoin to the plant, and cultivating the plant. The glutathione may be oxidized glutathione. The agricultural composition containing glutathione and allantoin provides increased crop yield and improved stress resistance than those achieved by applying each of glutathione and allantoin independently to a plant.

Abstract: Provided are compositions and methods for reducing foliar chloroplast movement in plants and trees to enhance CO2 trapping (carbon capture) from the air while naturally increasing the oxygen in the atmosphere and diluting the concentration of greenhouse gasses. Also provided are methods for measuring foliar chloroplast avoidance in response to treatments designed to reduce avoidance.

Abstract: The present invention discloses a biological control composition comprising a cultivated rearing population of Phytoseiulus persimilis (P. persimilis) predatory mite individuals, and optionally a carrier material, wherein at least 5% of the P. persimilis individuals comprise within their genome at least one Single Nucleotide Polymorphism (SNP) marker associated with the trait of improved rearing properties on a non-Tetranychid arthropod prey as a factious host, preferably on an immobilized non-Tetranychid arthropod prey, such as on an Astigmatid prey, most preferably on an immobilized Astigmatid prey, as compared to a P. persimilis population characterized by less than 5% individuals comprising within their genome said at least one SNP marker.

Abstract: The present disclosure relates to a method of reducing the occurrence of or preventing fire blight disease in a pome fruit tree. This method involves applying a non-transgenic Erwinia amylovora strain comprising one or more auxotrophic mutations to a pome fruit tree growing in a field under conditions effective to reduce the occurrence of or prevent fire blight disease. The present disclosure also relates to an agricultural composition comprising a non-transgenic Erwinia amylovora strain comprising one or more auxotrophic mutations and an agriculturally acceptable carrier.

Abstract: Provided are a spinosad high-yield strain and the use thereof. The strain has a deposit number of CCTCC NO: M20211261, and the strain can produce various types of spinosad with high yields.

Abstract: The present invention provides Paraburkholderia sp. LSOJM18 and use thereof as well as a microbial inoculum, belonging to the technical field of microorganisms. The Paraburkholderia sp. LSOJM18 was deposited to the China Center for Type Culture Collection on Dec. 29, 2022, with the depository number CCTCCNO: M20222102. With a strong phosphate solubilization capacity, the strain provided by the present invention is suitable for activating phosphorus in farmland soil. Using the phosphate-solubilizing bacteria can significantly increase the available phosphorus content of soil and reduce the application of chemical phosphate fertilizers. Acting on a wide range of substrates, the phosphate-solubilizing bacteria strain provided by the present invention can not only secrete phosphatase to hydrolyze organic phosphorus, but also release small molecules such as organic acids, etc.

Abstract: A method of providing pest control at a target site is provided. The method comprises administering an effective amount of a preparation comprising ammonia oxidizing microorganisms proximate the target site, thereby providing pest control at the target site. Related preparations, kits, and devices are also provided.

Abstract: A composition for coating plant seeds that can promote the initial plant growth and/or that can promote the plant growth under stress conditions is provided. The composition for coating plant seeds include glutathione, an amino acid, and an agriculturally acceptable carrier. The glutathione may be oxidized glutathione, and the amino acid may be L-tryptophan. Coated seeds include plant seeds and, on the surface of the seeds, a composition including glutathione and an amino acid.

Abstract: The present disclosure relates to pesticidal compositions and to methods for controlling pests, such as insects and other arthropods. More particularly, the disclosure relates to a pesticidal composition that leaves less residue on a treated surface, while providing efficacious control of arthropods, even on food, food contact surfaces, or surfaces adjacent to food contact surfaces. The pesticidal composition may comprise from about 4% to about 9%, by weight of the composition, of sodium lauryl sulfate, from about 0.3% to about 2%, by weight of the composition, of a first active ingredient, from about 3% to about 35%, by weight of the composition, of isopropyl alcohol, and from about 65% to about 85%, by weight of the composition, of water. The first active ingredient may be lemongrass oil. The pesticidal composition may have a pH of about 3.0 to about 9.0.

Abstract: The present invention relates to a double-hook dough kneading structure, it includes an output shaft, a rotating rod with a center perpendicularly fixed to a bottom of the output shaft, a first rotating shaft rotationally connected to one end of the rotating rod, a second rotating shaft rotationally connected to the other end of the rotating rod, a first dough kneading hook detachably connected to a bottom of the first rotating shaft, a second dough kneading hook detachably connected to a bottom of the second rotating shaft, an internally-toothed ring fixed to an outer side of the output shaft, a first planetary gear fixed to a top of the first rotating shaft, and a second planetary gear fixed to a top of the second rotating shaft, where the first planetary gear and the second planetary gear are respectively engaged with an inner side of the internally-toothed ring.

Abstract: The invention is directed to a rounder or rounding machine having one or more conveyor(s) having a horizontal conveyor surface with a support frame. A rounder bar height adjustment system is provided. Included in the height adjustment system is a bar camber adjustment system. One or more rounder bars are coupled to the support frame by one or more rounder bar height adjustment systems above the conveyor at a set height and at a camber angle set by the at least one camber adjustment system. A rounder bar seal on the rounder bar is provided having a rounder bar seal channel and a rounder bar seal channel contour. The rounder bar seal having a first body member having one or more first semi-spherical contours and a second body extending down at an angle from the first body member, and third body member extending from the first body member and extending in an opposed direction from the second body member.

Abstract: An object of the present invention is to provide a baked food which has a good flavor and texture while being substantially free of proteins such as milk, eggs and wheat. The present invention provides a dough for baked food comprising: water, a fat and oil, a starch, cyclodextrin and a predetermined water-soluble gelling agent, wherein the dough is substantially free of proteins, as well as a baked food obtained by baking the dough for baked food.

Abstract: A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.

Abstract: Provided are a Pantoea agglomerans (P. agglomerans) strain FL1 and use thereof in improving dough processing characteristics, which belong to the technical field of food fermentation. The P. agglomerans strain FL1 was deposited on May 4, 2023, with a deposit number of CGMCC NO. 27248. Compared with that made using only common yeast, the dough made by co-fermentation of the P. agglomerans strain FL1 and yeast exhibits a more robust gluten protein network structure, increased resisillence during kneading, and reduced hardness, and results in bread with a larger volume and softer texture.

Abstract: A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

Abstract: The invention relates to a stunning facility (10) for two-stage stunning a slaughter animal (12) by means of a pre-stunning gas (14) and a final stunning gas (16), comprising a stunning channel (18) comprising an entrance opening (20) and an exit opening (22) for providing a gas atmosphere which stuns the slaughter animal (12), a conveying device (46) passing through the stunning channel (18) for conveying the slaughter animal (12) through the stunning channel (18) in a transport direction (48) from the entrance opening (20) to the exit opening (22), a pre-stunning gas supply (28) for supplying the pre-stunning gas (14) into the stunning channel (18), a final stunning gas supply (32) for supplying the final stunning gas (16) into the stunning channel (18), a gas discharge (36) disposed in the transport direction (48) between the pre-stunning gas supply (28) and the final stunning gas supply (32) for discharging the gas atmosphere from the stunning channel (18), and a recovery system (44) connected to the gas

Abstract: A knife assembly for performing, for example, a filleting cut on a slaughtered and gutted fish has at least one cutting head. The cutting head has at least one housing with a knife unit and a drive unit for rotationally driving a knife shaft rotatably borne inside the housing. A separating knife is arranged on a free end of the knife shaft for conjoint rotation. The knife shaft is axially movable relative to the housing and is configured to be decouplable from the drive unit for the purpose of axially moving the knife shaft in such a way that rotational movement of the knife shaft can be performed independently of the axial movement of the knife shaft. An apparatus and a method are disclosed.

Abstract: Packaged fish meat, including: frozen minced fish meat and gas containing oxygen at 22% by volume or more as contents; frozen minced fish meat, wherein the amount of agglutinated frozen minced fish meat based on the entire amount of the frozen minced fish meat is 9.5% by mass or less; or a method for preventing the agglutination of frozen minced fish meat, wherein frozen minced fish meat is made to coexist with gas containing oxygen at 22% by volume or more.

Abstract: The present disclosure provides a method for preparing concentrated high-protein yogurt before fermentation, belonging to the technical field of dairy product processing. The method for preparing the concentrated high-protein yogurt before fermentation in the present disclosure includes: enabling a high-protein base material with a decalcification rate of 21.8-44.2% to be subjected to heat treatment at pH of 6.6-6.8 and temperature of 80-95° C. for 10-30 min; after that, cooling to 40-45° C., adding 0.05-0.2% (w/w) of a starter, and carrying out high end-point pH fermentation at 40-45° C. until the pH drops to 4.8-5.0; and then, performing low-temperature after-ripening to obtain the high-protein yogurt. Compared with high-protein yogurt prepared by a whey discharge process after fermentation, the concentrated high-protein yogurt prepared according to the present disclosure has similar or better soft texture, delicate taste, water holding capacity and digestibility, and is higher in calcium content.

Abstract: The present invention relates to a non-casein cheese analogue composition. In particularly the invention relates to a non-casein cheese analogue composition comprising water, fiber, starch, plant protein, lipid and whey protein.

Abstract: A cheese analogue product includes a corn protein isolate (CPI) that is ?0.1 wt % to ?20 wt % of the cheese analogue product. At least about 85 wt % of the CPI on a dry basis is corn protein. The CPI includes an “a*” color value ranging from about ?2.5 to about 1.5 and a “b*” color value ranging from about 5 to about 25.

Abstract: The invention relates to a plant-based cheese product comprising about 5 wt % to about 40 wt % protein, and process for preparing said cheese product. The plant-based cheese product of the invention has similar textural and sensory properties to dairy cheese.

Abstract: A method for preparing a plant-based meat includes the following steps: (1) mixing a nanoemulsion with dry particles; the nanoemulsion has a particle size ranging from 300 nm to 320 nm; (2) refrigerating the mixture from step (1) for at least one hour and obtain the plant-based meat. The nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion can retain flavors after various cooking methods. The plant-based meat can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer's flavor expectations and perceptions. The plant-based meat retains more flavors, so less flavoring is needed, and the cost will be reduced.

Abstract: At this invention I present new soft drinks with great taste.

Abstract: The present invention relates to chocolate compositions comprising plant-based milk alternatives.

Abstract: The present invention relates to a chocolate beverage composition, comprising at least 33 wt % of couverture chocolate, and at least 50% by weight of a vegetal milk, the chocolate beverage composition having a viscosity measured at 70° C. of between 150 mPa·s and 500 mPa·s.

Abstract: A resealable confectionery product for selective dispensing of a flowable edible liquid confection from a liquid confection reservoir chamber upon actuation from user pressure of a plunger element within the reservoir chamber through a dispensing aperture integrated into a collar that sealing engages the chamber and establishes a seat for a solid confectionery product where the integrated dispensing aperture is disposed adjacent at least a portion of the solid confectionery product whereupon upon application of user pressure on the plunger element, liquid confection is dispensed onto the solid confectionery product surface, and a solid confectionery product cover which when engaged with the collar seals the dispensing aperture to prevent further dispensing of the liquid confection.

Abstract: An ice cream maker designed to keep cans and bottles secure while consistently cooling them with ice. An upper lid includes a flange with an opening for receiving a food product container within the interior volume, such that the top end of the food product container is exposed for consumption. The upper lid has a solid connector that allows for a straw or a spout to be connected to the opening of a food product container that sits within the interior volume of the holder. The perimeter wall includes an interior layer and an exterior layer defining an interior channel surrounding the main interior volume, which is only accessible via the lower lid. The interior channel is filled with a freezable material, which includes salt or other materials to lower the freezing point temperature.

Abstract: The present invention relates to whey protein micelles for use in the treatment and/or prevention of a disorder linked to an increase in plasma postprandial insulin and/or plasma postprandial glucagon concentration in a subject. The invention relates also to a non-therapeutic use of whey protein micelles to decrease plasma postprandial insulin and/or glucagon concentration in healthy subjects.

Abstract: In method of preparing a meat analogue product, vegetable oil; a modified starch selected from a starch octenylsuccinate, a hydroxypropyl distarch phosphate, and mixtures thereof; and methylcellulose in water to form a vegetable oil/starch/methylcellulose emulsion. The vegetable oil/starch/methylcellulose emulsion is mixed with a hydrated plant protein to form a meat analogue product comprising from 3 to 22 wt % vegetable oil. This cooked meat analogue product may be frozen to provide a frozen, cooked meat analogue product, which in turn may be reheated by the consumer.

Abstract: The present invention relates to a textured vegetable protein comprising high protein brewer's spent grain powder. The present invention also relates to a process for preparing the textured vegetable protein, to a meat analogue comprising the textured vegetable protein in hydrated form, to a process for preparing the meat analogue, and to a food product comprising the meat analogue.

Abstract: Provided are a method for producing a protein food material, including a step of pressurizing and heating a protein-containing mixture containing a vegetable protein and water in a biaxial extruder to knead the protein-containing mixture, and extruding the kneaded protein-containing mixture from a jetting die provided in the biaxial extruder, in which a temperature of the jetting die is 95° C. or higher and 120° C. or lower, and a length of the jetting die in an extrusion direction is 150 mm or more; and a protein food material.

Abstract: The present invention is directed to a novel food waste combination with bromoform-containing seaweeds that benefit livestock nutrition and reduce greenhouse gas emissions. Each combination of food waste begins with bromoform-containing seaweeds that reduce greenhouse gas emission and a non-obvious food waste stream that can synergistically reduce greenhouse gas emissions while delivering nutrient benefits including proteins from the same seaweed to the animal. These combinations further increase agricultural efficiency, reduce greenhouse gasses emitted from rotting food waste, and in general provide benefits to society by reducing the amount of arable land required to feed humans and animals by redirecting waste into productive use in the economy.

Abstract: Fish feed and methods to increase weight gain in farmed fish comprising providing a feed composition to said fish, wherein said feed composition comprises oil derived from a genetically modified oilseed crop plant, wherein the oil from the genetically modified oilseed crop plant comprises EPA, DHA and DPA.

Abstract: The present invention relates to an feed additive comprising a licorice extract for improving the quality of embryos obtained after the superovulation treatment, as well as, a method for improving the quality of the embryos obtained after the superovulation treatment comprising rearing to a mammal with superovulation treatment using a feed added with licorice extract.

Abstract: The present disclosure provides consumable compositions comprising a haloalkane and a medium chain triglyceride, methods of preparing the consumable composition, and methods of administering the consumable compositions.

Abstract: The present invention relates to improved formulations of propandiol mononitrate and derivatives thereof as well as to the methods for production of such formulations.

Abstract: Methods of improving performance, minimizing negative effects of stressful stimuli, or reducing stress response, improving behavior, immune function, morbidity, performance, and/or carcass characteristics in livestock. The methods comprise administering an effective amount of cannabinoids to an animal before, during and/or after exposure to a stressful event, wherein said cannabinoids are administered to the animal for a total time period of up to 14 days. The present disclosure also concerns animal feeds or feed additives for use in the methods, wherein the animal feed or feed additive comprises an effective amount of cannabinoids.

Abstract: The present disclosure provides methods of enhancing milk production in animals comprising administering to the animal a milk-secretion stimulating amount of rapamycin or a rapamycin analogue.

Abstract: Compositions containing fenugreek and other bioactive ingredients are combined with effective masking agents to prepare a liquid beverage having a palatable flavor. Vitamins minerals, extracts and other bioactive ingredients may be added to further enhance the properties of the nutritional supplement composition. The masking agents include glycyrrhizzic acid, citric acid, malic acid, as well as other sweeteners and flavoring agents. The synergistic interactions between the flavoring agents and the active ingredients including fenugreek eliminate the unpleasant taste generally associated with fenugreek without denigrating its positive benefits.

Abstract: Provided is a system, method, and computer program product for in-situ pasteurization of electronics cooling liquid of an electronic liquid cooling loop. A processor may activate a cooling liquid pasteurization system that allows for pasteurization of the electronics cooling liquid. The processor may detect a temperature of the electronics cooling liquid, where heat generated by computer electronics of a computer system is transferred to the electronics cooling liquid. The processor may determine that the temperature of the electronics cooling liquid is within a target range that neutralizes bacteria. The processor may maintain the temperature of the electronics cooling liquid for a target time using the heat generated by the computer electronics of the computer system, where the target time corresponds to a pasteurization time frame for neutralizing bacteria in the electronics cooling liquid. The processor may deactivate the cooling liquid pasteurization system when the target time has been reached.

Abstract: Compositions and methods are provided for lyophilizing microbes suspended in a medium. Specifically, the medium, comprised of a food source and a lyophilization buffer, is 100 percent soluble in water after the lyophilizing.

Abstract: The present invention pertains to a selectively automated airflow system that quickly removes built up heat and moisture by introducing processed (temperature and humidity controlled) or ambient air, while removing heat accumulation found on the products and in the surrounding space during processing to provide higher rates of dehydration with lower food structure degradation and better volatile retention. All of this is completed while using less energy during processing than previous systems. The present system includes both asymmetric and symmetric perforations in air ducting that have been created by computer assisted guidance and can be further customized for processing specific agricultural, food and industrial ingredient inputs.

Abstract: A method for manufacturing instant noodles to be reconstituted with water. The method includes preparing raw noodle strings each having a thickness of 1.25 mm or less from a raw material powder containing wheat flour and one or more kinds of glutinous starch selected from the group consisting of glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 90:10 to 15:85, and the raw noodle strings contain 0.25 to 10 parts by mass of egg white in terms of dry mass based on 100 parts by mass of the total amount of the wheat flour and the glutinous starch.

Abstract: The present invention relates to a frozen porridge kit including a rice porridge block and a sauce block and a method of preparing a porridge using the same. According to the present invention, there is provided a frozen porridge kit having advantages capable of easily preparing a high-quality porridge by performing a simple process of thawing the kit, and capable of preparing a porridge suitable for a preference without difficulty by users who are not familiar with cooking by adjusting the type and ratio of blocks in the kit by consumers.

Abstract: This invention treats intermediate wheat grain to enhance detectable characteristics such as a “spicy/cinnamon/sweet” attribute and/or an increase in readily extractable hydroxycinnamic acids, such as ferulic acid. A process for treating intermediate wheat to enhance its hydroxycinnamate extractability, comprises: providing a starting feedstock comprising grain from Thinopyrum intermedium; treating the starting feedstock in a reactor in the presence of water, for a treatment time selected from 1 hour to 8 hours, at a treatment temperature selected from 10° C. to 35° C., at a treatment pH selected from 5.0 to 8.0, and a mass ratio of water to starting feedstock of at least 1, thereby generating a treated grain. As a result of the treatment, the treated grain is characterized by at least 25% higher hydroxycinnamate extractability compared to the starting grain. The treated grain may be recovered as a milled flour product. Experimental data demonstrate the utility of the invention.

Abstract: A beef-like hybrid meat product combining two families of animal is provided. along with methods of producing the beef-like hybrid meat product.

Abstract: Aspects of the disclosure relate, inter alia, to purer extracts of a bioactive compound from minimal processing. In general, when developing ingredients that comprise small molecule bioactive compounds, the processing traditionally may require combined consecutive multiple process unit operations that in turn might require high shear and high pressure. Aspects of the disclosure relate to processing food ingredients with minimal distress imposed on the bioactive compounds.