Abstract: The invention relates to the soybean variety designated A1016115. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016115. Also provided by the invention are tissue cultures of the soybean variety A1016115 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016115 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016502. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016502. Also provided by the invention are tissue cultures of the soybean variety A1016502 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016502 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015645. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015645. Also provided by the invention are tissue cultures of the soybean variety A1015645 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015645 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016495. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016495. Also provided by the invention are tissue cultures of the soybean variety A1016495 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016495 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016184. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016184. Also provided by the invention are tissue cultures of the soybean variety A1016184 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016184 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016167. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016167. Also provided by the invention are tissue cultures of the soybean variety A1016167 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016167 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015862. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015862. Also provided by the invention are tissue cultures of the soybean variety A1015862 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015862 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016190. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016190. Also provided by the invention are tissue cultures of the soybean variety A1016190 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016190 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015657. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015657. Also provided by the invention are tissue cultures of the soybean variety A1015657 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015657 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015632. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015632. Also provided by the invention are tissue cultures of the soybean variety A1015632 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015632 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015631. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015631. Also provided by the invention are tissue cultures of the soybean variety A1015631 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015631 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016174. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016174. Also provided by the invention are tissue cultures of the soybean variety A1016174 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016174 with itself or another soybean variety and plants produced by such methods.

Abstract: A method for producing an edible product in the form of an elongated sausage having first and second ends. The methodology involves: removing an inner core from the elongated sausage such that, after the inner core is removed therefrom, the sausage defines a blind bore extending along a major length of the sausage, with the blind bore having one end opening to an exterior of the elongated sausage. The process further involves: inserting a specialty filling into the open end of the blind bore until the specialty filling substantially fills the length of the blind bore and such that the filled meat sausage offers multistaged flavor along the length thereof and then, closing the open end of the blind bore with a lengthwise portion of the inner core removed from the sausage or from an inner core of a previously cored sausage.

Abstract: Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.

Abstract: A method and device related to a liquid product pressure and (optionally) temperature treatment method reduces the level of microorganisms in the liquid product to a preselected level. Utilizing the method, liquid product is diffused in a chamber with the speed of pressure variation of liquid product in one embodiment of about 109 Pa/sec. The preferred speed of the diffused drops is about 10 m/sec. The liquid product can optionally be heated before or during diffusion, and is preferably heated as a diffused liquid product by mixing it with superheated steam. The device includes a chamber and a diffuser in communication with the chamber.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: The present invention relates to dehydrated Type II collagen containing cartilage which has retained the collagen in its original crosslinked structure and which contains at least 40% by weight of the Type II collagen of an ionizable edible salt and which has a water content of less than 10%.

Abstract: A pouring spoon (301) is provided which comprises a bowl (303) and a handle attached to said bowl. The handle has first (321), second (323) and third (325) segments, wherein said second segment is attached to said first segment by way of a first bend (322), wherein said second segment is attached to said third segment by way of a second bend (324), and wherein said third segment is attached to said bowl by way of a third bend (326).

Abstract: Chlorous acid is generated from a chlorite salt precursor, a chlorate salt precursor, or a combination of both by ion exchange. The ion exchange material facilitates the generation of chlorous acid by simultaneously removing unwanted cations from solution and adding hydrogen ion to solution. Chlorine dioxide is generated in a controlled manner from chlorous acid by catalysis. Chlorine dioxide can be generated either subsequent to the generation of chlorous acid or simultaneously with the generation of chlorous acid. For catalysis of chlorous acid to chlorine dioxide, the chlorous acid may be generated by ion exchange or in a conventional manner. Ion exchange materials are also used to purify the chlorous acid and chlorine dioxide solutions, without causing degradation of said solutions, to exchange undesirable ions in the chlorous acid and chlorine dioxide solutions with desirable ions, such as stabilizing ions, and to adjust the pH of chlorous acid and chlorine dioxide solutions.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: Embodiments of the invention relate to the new soybean variety designated G00-3209 as well as the seeds, plants and derivatives of the new soybean variety G00-3209. Also provided are tissue cultures of the new soybean variety G00-3209 and the plants regenerated therefrom. Additional embodiments of the invention are directed to methods for producing soybean plants by crossing the new soybean variety G00-3209 with itself or another soybean variety and plants produced by such methods.

Abstract: Sugar premix containing crystal sugar particles comprising a sugar core which is coated with a mixture of one or more polysaccharides and/or one or more oligosaccharides said coating further containing one or more nutrients, processes for their manufacture and uses.

Abstract: The present invention relates to a method for providing a fibre-containing pectin product from a plant material. The method comprises the steps of: (i) providing a plant material comprising pectin, where said pectin is having a degree of esterification of 55% or less, (ii) adding an acidic aqueous solution to the pectin containing plant material obtained in step (i) and providing a suspension of the plant material, where the suspended plant material provides an in situ system by swelling the plant material under conditions where the pectin is kept within the plant material, and (iii) obtaining the fibre-containing pectin product from the suspension provided in step (ii), wherein the plant material is substantially depleted from divalent cations.

Abstract: The present application describes a creamer composition comprising a mixture of phospholipids. The use of such a creamer composition in a beverage composition delivers mouthfeel benefits during consumption.

Abstract: Methods for preparing dog food compositions adapted for dogs with certain body conformation types by categorizing a dog for which the food composition is intended as a robust or athletic body conformation type and formulating a dog food composition to contain feed ingredients beneficial for the categorized dog. Typically, the protein and fat content of the food composition will be adjusted based upon the robust or athletic category for a particular dog or dog type.

Abstract: The present invention discloses gene targets and methods for the genetic control of lipid accumulation in vegetative (non-seed) portions of plants. Enhanced lipid, e.g. triacylglycerol (TAG), accumulation in vegetative portions of plants may be obtained by down-regulation of activity of At4g24160 or a homolog thereof. Plants, plant parts, seeds comprising down-regulated AT4G24160 activity, or activity of a homolog thereof, are also provided, as well as products prepared therefrom.

Abstract: A method and apparatus for high-pressure pasteurization utilizes a basket (40) for holding food packages (95). The basket (40) is transported on a cart (60) from a loading station (90), to the high-pressure pasteurization processing apparatus (10) and back to an unloading station (100). Two robots (17, 18) are utilized to reduce cycle time of the high-pressure pasteurization vessels (11).

Abstract: The invention relates to extracting biologically active substances from raw vegetable matter, consists in using a liquefied carbon dioxide and can be used in the pharmaceutical, perfume-and-cosmetic and food industries. The aim of the invention is to produce a cell sap concentrate by using liquefied carbon dioxide for the irradiation thereof. The inventive method consists in extracting a milled matter by means of liquefied carbonic acid at room temperature and in separating an oil fraction, wherein the extraction is carried out at a high rate of the liquefied carbonic acid with a proportion of not less than 11 of carbonic acid per 1 g of extracted vegetable cell sap and a vegetable cell sap concentrate is produced by separating the oil fraction from a water fraction.

Abstract: It is intended to provide a procedure for, in the fractionation of vegetable butter, transesterified fat or oil, isomerized hydrogenated fat or oil, etc. without the use of solvents, obtaining high-concentration component G2U (defined below) by concentrating operation through reduction of the amount of liquid component residue in crystal portion. There is provided a method of dry fractionation of fat or oil characterized in that fat or oil (A) containing components G2U and GU2 is fractionated through crystallization/solid-liquid separation into crystal fraction of concentrated G2U (AF) and liquid fraction of concentrated GU2 (AL), subsequently this crystal fraction (AF) is mixed with liquid G2U-containing fat or oil (B) whose GU2 concentration is lower than that of the liquid fraction (AL) and thereafter the mixture is separated into crystal fraction (BF) and liquid fraction (BL).

Abstract: A method and apparatus for high-pressure pasteurization utilizes a basket (40) for holding food packages (95). The basket (40) is transported on a cart (60) from a loading station (90), to the high-pressure pasteurization processing apparatus (10) and back to an unloading station (100). Two robots (17, 18) are utilized to reduce cycle time of the high-pressure pasteurization vessels (11).

Abstract: An improved package comprising a self-venting mechanism that provides an indication of high temperature venting. The package includes a fin seal with an aperture positioned in the fin seal to act as a vent when the package and its contents are heated in a microwave oven. The pressure in the package is vented by allowing steam to escape through the aperture upon partial separation of the fin seal up to the aperture.

Abstract: A method for preparing ortho silicic acid wherein an acid hydrolysable silicon compound is hydrolysed in an acid solution in the presence of a non-toxic solvent agent resulting in the formation of ortho silicic acid, wherein preferably the ortho silicic acid formed is contacted with a non-toxic particulate carrier, and to the use of a silicon preparation in the production of animal feed, food or food supplement, and of a pharmaceutical or cosmetic preparation.

Abstract: Methods for increasing the amount of resveratrol in a peanut material are provided, comprising the steps of providing a peanut kernel, size-reducing the peanut kernel, abiotically stressing the size-reduced peanut kernel, and incubating the abiotically stressed size-reduced peanut kernel under conditions capable of increasing the amount of resveratrol in the size-reduced peanut kernel. Resveratrol-enhanced peanut compositions prepared according to these methods are also provided.

Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

Abstract: The invention relates to a method and a system for the emulsification of a pre-mix of two or more immiscible liquids by flowing or circulating one or more times said pre-mix through one or more magnetic fields.

Abstract: A method of serving a drink to a person is disclosed. The method includes the steps of supplying the person with a drinking vessel having a closed bottom, an open top, and a sidewall extending between the bottom and the top. The drinking vessel is capable of holding a predetermined volume of liquid. The person is also supplied with a pre-packaged, flexible container of ice and air. The container has a volume of less than about 20 cubic inches. The method further includes supplying the person with a liquid which can be poured through the open top of the drinking vessel.

Abstract: A method for improving the physical, functional and organoleptic properties of product particles is described for fiber, protein, carbohydrate and cellulosic materials. The method involves modifying the particles within the product to meet certain particle morphology parameters. Products themselves also are disclosed, and these include corn-originating products, specifically including products for producing ethanol soybean-originating products, and other products.

Abstract: An avocado processor extracts the pulp from the fruit. The avocados are heated, cooled, sliced in half, depitted, and squeezed all while continuously traveling along a conveyor path. The squeezing is handled by V-shaped finger assembly. Guides force the fingers to close as they move along the path.

Abstract: The invention relates to methods for the directed, transgenic expression of nucleic acid sequences in the carbohydrate-storing sink tissues of plants using transgenic expression cassettes which comprise the Vicia faba plastidic 1,4-?-D-glucan:phosphate ?-D-glucosyltransferase promoter. Furthermore, the invention relates to said transgenic expression cassettes and to transgenic expression vectors and transgenic organisms comprising them, and to the use of the same for the production of foodstuffs, feedstuffs, seed, pharmaceuticals or fine chemicals.

Abstract: A countertop deep fryer includes a cooking assembly and a cooling apparatus. The cooling apparatus accelerates the cooling process of heated cooking oil by directing a cooling air flow through an insulation gap defined between a basin and an exterior shell. The cooling air flow is introduced through an inlet opening in the exterior shell and heated air is discharged through an exhaust opening in the shell. The cooling assembly can include a fan assembly positioned proximate the inlet opening for forcing ambient air into the inlet opening.

Abstract: A pressing device and a method of providing a change of pressure between two pressure states: a low pressure state and a high pressure state of at least 4000 bar, in a pressure vessel of a high pressure isostatic pressing device in which a liquid pressure medium is used for generating the pressure. A first pressure changing device is used for changing the pressure from one of two pressure states to an intermediate pressure state, and a second pressure changing device is used for changing the pressure from the intermediate pressure state to the other one of the two pressure states.

Abstract: A kebab machine (10) is disclosed for inserting sticks (12) into various food components (14a-f), such as meat, vegetables and the like, automatically. The food components are held within carriers (500, 600) while the individual sticks are conveyed by a stick conveyor (22). The sticks are driven through the carriers (500, 600) and food components therein to form the kebab. As the carriers(500, 600) pass over a sprocket(66), adjacent carrier elements (502, 602) tilt relative each other with finger like extensions (504, 506, 604, 606) tilting up to release and eject the kebabs from the carriers for further processing.

Abstract: A microwave cooking system is described for use in cooking pasta and alike in a microwave oven. The microwave cooking system includes a base receptacle, a colander, and a ventilation cover. The colander is sized to be suspended and nested within a central cavity of the base receptacle. The ventilation cover is sized to mount on top of the colander. An optional storage lid may be included for use in sealably engaging onto the base receptacle in which the colander and the ventilation cover can be nested within the base receptacle sealed with the storage lid. The method includes the steps of affixing, cooking, filling, heating, obtaining, placing, removing, and repositioning.

Abstract: A device includes an upper portion, a lower portion including a flat bottom removably connected to a second connector. The upper portion is adapted to removably connect with a half of an apple.

Abstract: Hydraulic circuit for instant beverage machines comprising a tank, a water extraction pipe contained in said tank, a flow-meter connected to said extraction pipe, a pump, a first vibration-damping valve, a boiler, a second relief and safety valve, a water/steam faucet, a third beverage flow valve, a recovery tank.

Abstract: A food serving tray assembly includes a serving platter and a receptacle platter. The serving platter includes a disposal opening and serving wells for receiving food items. The receptacle platter and serving platter releasably couple to one another in a serving configuration and a transport configuration. An improvement includes the serving platter having an outer peripheral wall and a plurality of dividing walls defining and separating adjacent serving wells; and the serving platter being generally received within the outer peripheral wall of the receptacle platter with the bottom of the receptacle platter and the dividing walls of the serving platter collectively isolating the wells from one another when the food serving tray assembly is in the transport configuration.

Abstract: A method for the cooking of a cooking product in a cooking appliance with a cooking chamber that comprises at least one heating device, a computer device, a memory device and at least one sensor device, is carried out, in dependence on a degree of cooking of a cooking product and/or of a cooking duration, in particular determined by the core temperature, the browning, the pH value and/or the cooking value, from values measured by the sensor device with consideration of the at least occasionally deposited values in the memory device via the computer device, wherein at least two steps separated from one another in time, comprising a pre-cooking step, which is interrupted when a determined intermediate value of the degree of cooking and/or of the duration of cooking, in particular a determined remaining time for reaching the cooking duration is reached, and a finishing cooking step, in particular a finishing step that is recalled at a later time point in order to end the cooking of the cooking product with consi

Abstract: A composition and a method to administer dietary fibers with calcium supplementation are disclosed. The composition combines soluble dietary fibers with a soluble calcium salt and chelating agent to provide an easy to use product which can be mixed with a wide variety of foods or beverages, especially milk and other dairy products.

Abstract: It is intended to provide a treatment method of producing fresh shrimp, either natural or farmed ones, having enriched taste which can be easily introduced into the course of processing while maintaining the freshness, and to provide processed shrimp products having enriched umami (delicious taste) over a broad scope including fresh products, frozen products, and cooked products. Shrimp having enriched umami (delicious taste), in which the ratio of 5?-inosinic acid (IMP) in nucleic acid-relating substances is 40% or more; and a method of producing shrimp having enriched umami (delicious taste), in which the ratio of 5?-inosinic acid (IMP) in nucleic acid-relating substances is 40% or more, characterized by comprising maintaining the shrimp at a temperature of 10° C. to 50° C. for 0.1 to 24 hours.

Abstract: A reclosable animal feed container is disclosed. The reclosable animal feed container comprises a flexible body defining a cavity to contain animal feed and having a closed bottom portion and a top portion; a removable portion coupled to the top portion removable to define an opening that provides access to animal feed contained within the body; and a closure device coupled to the body proximate the top portion and comprising a first deformable member extending from a first side of the body. The opening is reclosable by providing one or more folds to the top portion of the body and bending the first deformable member to engage the first side of the body.