A soybean cultivar designated S090081 is disclosed. The invention relates to the seeds of soybean cultivar S090081, to the plants of soybean cultivar S090081, to the plant parts of soybean cultivar S090081, and to methods for producing progeny of soybean cultivar S090081. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S090081. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S090081, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S090081 with another soybean cultivar.
SOYBEAN CULTIVAR S090081
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SOYBEAN CULTIVAR S090082
A soybean cultivar designated S090082 is disclosed. The invention relates to the seeds of soybean cultivar S090082, to the plants of soybean cultivar S090082, to the plant parts of soybean cultivar S090082, and to methods for producing progeny of soybean cultivar S090082. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S090082. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S090082, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S090082 with another soybean cultivar.
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SOYBEAN CULTIVAR S100005
A soybean cultivar designated S100005 is disclosed. The invention relates to the seeds of soybean cultivar S100005, to the plants of soybean cultivar S100005, to the plant parts of soybean cultivar S100005, and to methods for producing progeny of soybean cultivar S100005. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100005. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100005, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100005 with another soybean cultivar.
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LETTUCE VARIETY 79-99 RZ, SOLAGON
The present invention relates to Lactuca sativa seed designated 79-99 RZ, which exhibits resistance to downy mildew (Bremia lactucae Regel.) races Bl:1 to Bl:28, lettuce mosaic virus (LMV) and currant-lettuce aphid (Nasonovia ribisnigri) and which has deeply red, deeply-incised, nicely-filled leaves. The present invention also relates to a Lactuca sativa plant produced by growing the 79-99 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-99 RZ.
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LETTUCE VARIETY 79-190 RZ OR 79-107 RZ
The present invention relates to a Lactuca sativa seed designated 79-190 RZ or 79-107 RZ, which exhibits a combination of traits including resistance to downy mildew (Bremia lactucae Regel.) races Bl:1 to Bl:28, currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, as well as an extraordinary high number of red-colored, elongated leaves of substantially equal size. The present invention also relates to a Lactuca sativa plant produced by growing the 79-190 RZ or 79-107 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-190 RZ or 79-107 RZ.
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Genipin-Rich Material and Its Use
A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.
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EMULSION
The invention relates to the encapsulation of oxidisable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with protein. The emulsions of the invention provide an oxidatively stable form of the lipid, which can be added to foods and cosmetics requiring a long shelf-life.
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EDIBLE WAFER-TYPE PRODUCT FOR DELIVERY OF NUTRACEUTICALS AND PHARMACEUTICALS
A food product for carrying and delivery nutraceutical or pharmaceutical or both is provided. The food product may be an edible wafer-based outer layer and an inner layer of an edible filling comprising the nutraceutical or pharmaceutical or both.
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ENTERIC COATING COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME
An enteric coating composition including about 0.01% to about 10% resin and about 0.01% to about 10% polymer. The enteric coating composition may be applied to a substrate, such as a pharmaceutical, nutraceutical, fruit, vegetable, agricultural product, or industrial product, to form an enteric coating on the substrate. Also provided is a multiple-component system having a first component including a resin and a second component including a polymer, wherein mixing the first component and the second component forms an enteric coating composition having about 0.01% to about 10% resin and about 0.01% to about 10% polymer. Methods for coating a substrate with the enteric coating compositions are also provided.
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MICROENCAPSULATED PROBIOTICS FOR REDUCING FECAL SHEDDING OF PATHOGENIC MICROBES IN ANIMALS
Disclosed are methods and compositions for reducing E. coli O157:H7 colonization and shedding in ruminant animals. In certain aspects, methods are provided comprising delivering microencapsulated probiotic bacteria to the gastrointestinal tract of a ruminant animal. Microencapsulated probiotics for delivery to the gastrointestinal tract of a ruminant animal in order to reduce E. coli O157:H7 shedding are also provided.
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PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.
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PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.
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ALKYL DIMETHICONE CROSSPOLYMER ADDITIVE TO CHEWING GUM AND CHEWING GUM HAVING ALKYL DIMETHICONE CROSSPOLYMER
An additive for gum comprising formulations of alkyl dimethicone crosspolymer, which is added to the gum formulations, compositions and products to reduce adhesion of the chewed gum to surfaces and to improve the aesthetic and manufacturing process characteristics of the gum. Gum having the additive is likewise disclosed as are methods of preparing the additives, as well as methods of using the gum having the additives.
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PROCESS FOR PRODUCTION OF FISH PASTE PRODUCT, AND ENZYME PREPARATION FOR MODIFYING FISH PASTE PRODUCT
A fish paste product imparted with firmness and flexibility can be obtained using transglutaminase, an alkali material, and an ascorbic acid compound.
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FERMENTATION APPARATUS
In order to affect all the liquid mass of a vegetal product in the form of pressed product with a gas, the method provides for (i) storing the pressed product in a first tank to make it ferment therein; (ii) introducing, in the liquid portion contained in the first tank, an amount of oxygenating gases or fermentation promoter gases, such as air and/or oxygen, CO2, nitrogen, argon or a gas in general, wherein said amount is introduced in a substantially instantaneous manner and is suitable for forming one or more macro-bubbles that going up affect and stir substantially all the volume of the liquid portion.
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HEAT RESISTANT PROBIOTIC COMPOSITIONS AND HEALTHY FOOD COMPRISING THEM
The invention provides granules of probiotic microorganisms for admixing into healthy food, wherein the microorganisms are stabilized to survive heat processing of the food. Healthy food provided by the invention includes pastry, bread, dairy products, and others.
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Preparation method of weakly basic, ionized, mineralization and healthy drinking water
Disclosed is a preparation method of weakly basic, ionized, mineralized and healthy drinking water including purifying the tap water by precipitation, filtration and other conventional methods to obtain clean water; and getting the said clean water through reverse osmosis (RO) membrane to obtain RO pure water; heating the said RO pure water to 35-100 degrees celsius by magnetic oscillation or by heating, and then making the RO pure water through weak alkaline, ionized, and mineralization composition, and then filtering the RO pure water by coconut carbon cartridge and PP cotton filter element in turn. The water prepared by the method of the present invention is beneficial to the health of human body and suitable for long-term consumption.
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Extensively Hydrolyzed Rice Protein-Based Infant Formula and Use in Feeding Infants with Food Allergies
An infant formula was developed. This formula was specially designed for infants with history of allergy to cow's milk proteins, Which normally occurs in infants fed with infant formula. The invention represents a novelty, because in addition to its unique composition, the formula of the invention is more effective than the formulas commonly used to address the problem of protein allergy, and also it contains substances that support a proper physical and mental development of the infant.
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Grab-and-Go Food Products and Methods of Making Same
The present disclosure relates to a food product comprising, a filling substrate, prepared using a cooking step that reaches a safe cooking temperature for one or more substrate ingredients; and a batter layer containing starches and surrounding the substrate, with a breading layer applied over the batter layer before cooking, said batter and breading layer being cooked at a temperature sufficient to gelatinize the starches in a crust, wherein the food product is substantially cylindrically shaped, and wherein the food product maintains its shape for point of sale heating and when the food product is held.
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CONSUMABLES AND METHODS OF PRODUCTION THEREOF
The present invention relates to a consumable product comprising an extruded body portion, the body portion being formed with a plurality of capillaries disposed therein, wherein the capillaries have a non-uniform cross section along their length. The present invention also provides a method of producing the same.
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