The invention relates to the soybean variety designated A1023171. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023171. Also provided by the invention are tissue cultures of the soybean variety A1023171 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023171 with itself or another soybean variety and plants produced by such methods.
SOYBEAN VARIETY A1023171
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Friable, baked potato pieces and process
Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.
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MICROWAVABLE FROZEN COOKIE DOUGH
A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or pre-baking. The cookie dough also does not require the use of a susceptor to achieve even heating. The resulting cookie has acceptable spread, crumb structure, and texture comparable to a conventional oven-baked cookie.
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MIXING AND DISPENSING APPARATUS WITH MOVABLE MIXING CHAMBER
The present invention relates to a beverage mixing and dispersing apparatus comprising :—a metering device,—a mixing chamber,—at least one diluent feeding means,—means for moving the mixing chamber, characterized in that the mixing chamber is movable between:—a metering position, where the metering device outlet emerges in the mixing chamber inlet, and—a mixing position, where the diluent feeding means are able to inject the diluent in the mixing chamber and the metering device outlet does not emerge in the mixing chamber inlet.
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Method for Producing Reduced Fat Layered Baked Product
A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a layer of frozen dough or ice. The layered dough may be rolled out and folded repeatedly to form more layers. The layered dough is then sheeted, cut, proofed and baked to form a reduced fat, layered, flakey baked product.
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SOYBEAN VARIETY A1023169
The invention relates to the soybean variety designated A1023169. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023169. Also provided by the invention are tissue cultures of the soybean variety A1023169 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023169 with itself or another soybean variety and plants produced by such methods.
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METHOD OF REDUCING THE RATE OF DEGRADATION OF A BIOLOGICAL MATERIAL
A method of producing an animal feed product from a wet biological material, having a physical form selected from solutions, suspensions, emulsions, gums, mousses, sludges, slurries, and particulate materials, includes the step of combining the biological material with a base comprising a metal oxide in an amount which is sufficient to heat the biological material to a temperature of above 50° C. by reaction of water in the biological material with the metal oxide to produce the animal feed product. The product has a physical form which is easier to handle than that of the wet biological material and is selected from particulate materials and, granular materials. The base is preferably calcium oxide.
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READILY WATER-SOLUBLE MYRICITRIN COMPOSITION
Disclosed is a method for improving the solubility of myricitrin in water. Also disclosed is a readily water-soluble myricitrin composition which has improved solubility in water due to the method. Specifically disclosed is a method for preparing a myricitrin inclusion product, which comprises including myricitrin in γ-cyclodextrin in the proportion of 1 to 7 mol of γ-cyclodextrin to 1 mol of myricitrin.
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SOYBEAN VARIETY A1024223
The invention relates to the soybean variety designated A1024223. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024223. Also provided by the invention are tissue cultures of the soybean variety A1024223 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024223 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1024300
The invention relates to the soybean variety designated A1024300. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024300. Also provided by the invention are tissue cultures of the soybean variety A1024300 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024300 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1024212
The invention relates to the soybean variety designated A1024212. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024212. Also provided by the invention are tissue cultures of the soybean variety A1024212 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024212 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1024318
The invention relates to the soybean variety designated A1024318. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024318. Also provided by the invention are tissue cultures of the soybean variety A1024318 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024318 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1024319
The invention relates to the soybean variety designated A1024319. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024319. Also provided by the invention are tissue cultures of the soybean variety A1024319 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024319 with itself or another soybean variety and plants produced by such methods.
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MASS-DISTRIBUTING DEVICE AND MOULDING DEVICE COMPRISING A MASS-DISTRIBUTING DEVICE OF THIS TYPE
According to a first aspect, the invention relates to a mass-distributing device (18) for supplying a mass of foodstuff starting materials suitable for consumption, in particular a meat mass, to one or more mould cavities (44) of a moulding member (16) for moulding three-dimensional products (46) from said mass. The device (18) comprises a housing (30), which has an open side (38) which can be turned towards the moulding member, in which a flexible abutment element (40) for the housing to abut the moulding member is arranged. In the housing (30), a through-passage (34) for said mass extends from an introduction opening (32) in the housing (30) to a discharge (36), which discharge opens at the open side (38) of the housing (18). Pressure means (50) are provided in order to position the flexible abutment element (40) under pressure against the plane (35) of the moulding member (16) comprising one or more mould cavities (44), the pressure means (5) being designed to set contact pressures in separate zones (72, 74, 76, 78) of the flexible abutment element (40).
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SOYBEAN VARIETY A1024289
The invention relates to the soybean variety designated A1024289. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024289. Also provided by the invention are tissue cultures of the soybean variety A1024289 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024289 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1024305
The invention relates to the soybean variety designated A1024305. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024305. Also provided by the invention are tissue cultures of the soybean variety A1024305 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024305 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1024231
The invention relates to the soybean variety designated A1024231. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024231. Also provided by the invention are tissue cultures of the soybean variety A1024231 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024231 with itself or another soybean variety and plants produced by such methods.
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METHOD, CONTINUOUS APPARATUS, AND BURNER FOR PRODUCING A SURFACE-ROASTED PRODUCT
An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus.
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SOYBEAN VARIETY A1024337
The invention relates to the soybean variety designated A1024337. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024337. Also provided by the invention are tissue cultures of the soybean variety A1024337 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024337 with itself or another soybean variety and plants produced by such methods.
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SOYBEAN VARIETY A1024315
The invention relates to the soybean variety designated A1024315. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024315. Also provided by the invention are tissue cultures of the soybean variety A1024315 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024315 with itself or another soybean variety and plants produced by such methods.
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