Abstract: Methods and systems for detecting efforts to thwart the sense of smell of service animals and sniffer dogs. Methods and systems for detecting the introduction of and for neutralizing the effects of ONM introduced into an area. Methods and systems for the controlling the direction of the emission or ONM or descanter into an area. This abstract is provided to comply with the rules requiring an abstract which will allow a searcher or other reader to quickly ascertain the subject matter of the technical disclosure and is submitted with the understanding that it will not be used to interpret or limit the scope or meaning of the claims, 37 C.F.R. 1.72(b).

Abstract: The machine (1) comprises a support structure (3), in which the following are provided: a refillable water reservoir (4); a boiler (6) provided with an electric heater (7, 8); a pump (9) for supplying a flow of water from the reservoir (4) to the boiler (6); a first electric connector (5) for connecting the machine (1) to an AC supply voltage source; a dispensing unit (35) which is connected to the boiler (6), for dispensing a flow of hot water and/or steam, and to which the following can be coupled: a dose-holder unit (36) for receiving a dose, pre-packaged or loose, of a substance for the preparation of a beverage; a unit (24) for controlling operation of the machine (1); and at least one operating device (25) which can be operated so as to activate preparation of a beverage.

Abstract: There is disclosed a method for preparing whole grain pasta products with improved (lighter) color or traditional pasta color by utilizing a reducing agent in the milling step or pasta manufacturing step from ‘dry’-milled whole durum wheat. Also provided is a whole grain pasta product with pale, amber yellow, or golden color. In addition, there is provided a method to control the texture of pasta without the use of eggs by including propylene glycol alginate (PGA), or one or more pharmaceutically acceptable salts thereof, instead.

Abstract: A method for reducing the amount of sulfites in a sugarbeet comprising the steps of slicing the sugarbeet into cossettes and contacting the cossettes with an oxidizing compound such as hydrogen peroxide.

Abstract: A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, filtering the slurry and drying the solid product thus obtained to provide a novel fibrous natural product. The latter is useful as an additive for edible food products such as bread, muffins and pasta to increase the fibrous content thereof.

Abstract: The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.

Abstract: The invention relates to a process for producing a non-caloric sugar beet pulp bulking agent comprising placing sugar beet pulp slices, particles or spent cossettes into a stabilizing solution to prevent darkening, water-washing to remove a majority of soluble carbohydrates, contacting with an alcoholic solution to remove color and bitter constituents, removing water and alcohol and milling to a flour consistency. The sugar beet pulp bulking agent is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The sugar beet pulp bulking agent has a high water binding capacity of from 15 to 25 grams of water per 1 gram of bulking agent.

Abstract: A method of preserving fruit, for example cherries, containing natural sugars which comprises storing the fruit in a sulfite brine for a substantial period whereby sugars of the fruit are leached into the brine, removing minerals, coloring and taste-embittering substances from the brine to form a sugar-containing liquor, and washing the fruit treated with the brine with the liquor so that during the washing the liquor and the fruit have substantially the same sugar levels.

Abstract: A bland food supplement which can be used as a filler, extender, or protein binder in a variety of food products is made from water-extracted vegetable pulp such as sugar beet pulp. The pulp is contacted with an aqueous bleaching solution selected from the group consisting of hydrogen peroxide, an alkali metal peroxide, ammonium persulfate, sulfur dioxide, sodium hydrosulfite, sodium chlorite, sodium hypochlorite, chlorine, chlorine dioxide and combinations thereof. The bleached pulp is separated from the bleaching solution, and is then dried to obtain a stable, free-flowing, food supplement comprising about 4% to 8% by weight water, about 7% to 9% crude protein, about 15% to 25% crude fiber, about 60% to 70% nitrogen-free extracts, and about 2.5% to 5% ash.

Abstract: A method of producing bleached dried fruit particularly bleached raisins, in which the fruit is supported in a porous layer upwardly spaced from the ground, the layer is overlaid with a film of plastic material which filters out visible light rays while transmitting infra red light rays, sulfur dioxide is passed upwardly through the layer, and the layer is exposed to sun light filtered by passage through the film to dry the fruit while overlaid with the sheet material.

Abstract: Fresh mushrooms are given improved shelf-life by controlled sequential treatments with an aqueous buffered chlorine solution and an aqueous sulfur dioxide solution; thereafter, the mushrooms are dried and stored without freezing at reduced temperature and high humidity.