The invention relates to the use of a low-polyamine-content food composition for use in the treatment and/or prevention of neuropathic pain induced by a platinum salt.
USE OF A FOOD COMPOSITION IN THE TREATMENT AND/OR PREVENTION OF NEUROPATHIC PAIN INDUCED BY AN ANTICANCER AGENT
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SWEET FLAVOR MODIFIER
The present invention includes compounds having structural formula (I), or pharmaceutically acceptable salts, solvate, and/or ester thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of ingestible compositions. Furthermore, the present invention provides methods for preparing the compounds.
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COMMON WHEAT, PLANTS OR PARTS THEREOF HAVING PARTIALLY OR FULLY MULTIPLIED GENOME, HYBRIDS AND PRODUCTS THEREOF AND METHODS OF GENERATING AND USING SAME
A common wheat plant is provided. The plant has a partially or fully multiplied genome being at least as fertile as a hexaploid common wheat (Triticum aestivum L.) plant isogenic to said genomically multiplied common wheat plant when grown under the same conditions. Also provided are hybrids, products and methods of generating same.
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CAPSULE FOR PRESSURIZED DRINK EXTRACTION
The capsule (2002) according to the invention comprises a side wall (2006) extending along a longitudinal axis (X-X), an inlet wall (2008) closing a first rear end of the side wall (2006), and an outlet wall (2010) closing a second front end of the side wall (2006), delimiting a chamber (2014) for receiving a substance for preparing a drink. According to one aspect of the invention, the outlet wall (2010) and the inner surface (2028) of the side wall (2006) comprise complementary raised snapping portions making it possible to snap the outlet wall (2010) in the front end of the side wall (2006). Applicable to capsules for extracting coffee, tea, hot chocolate, etc.
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PREPARATIONS FOR ORAL CONSUMPTION
Preparations for oral consumption are proposed, comprising (a) lactic acid 1-menthyl ester of the general formula (I) its stereoisomers or mixtures thereof, (b) at least one substance having a bitter, astringent and/or metallic taste impression, and optionally(c) further flavourings.
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CHEWABLE WAFERS CONTAINING LIPID SUPPLEMENTS FOR MAINTAINING HEALTH AND THE TREATMENT OF ACUTE AND CHRONIC DISORDERS
An edible wafer containing nutritional supplement formulations suitable for specific enhancement of cell and mitochondrial function comprises enriched formulations of phospholipids or phospholipid chemical precursors containing inulin and specifically identified concentrations of phosphatidylglycerol, phosphatidic acid and phosphatidylcholine, and mitochondrial and cell membrane phospholipid molecules as well as other desirable constituents. These edible wafer lipid combinations can be used to treat mitochondrial disorders associated with medical pathologies, chronic illnesses and syndromes, or to maintain lipid balance for normal mitochondrial function, and can be administered in many different forms.
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SYSTEMS AND METHODS FOR FEEDING SUGAR ALCOHOL TO RUMINANTS DURING PERIODS OF HEAT STRESS
Systems and methods provide sugar alcohol to heat stressed ruminants to improve performance. During periods of high temperature or humidity, heat stressed ruminants may exhibit decreased dry matter intake, and in response, an effective amount of sugar alcohol such as sorbitol may be provided in the ruminant diet to cause performance to increase, which may include increased milk yield, improved feed efficiency or both compared to heat stressed dairy cattle without sugar alcohol in the diet.
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ANIMAL FEED ADDITIVES
The invention provides feed additive compositions for supplementing the diet of an animal that can reduce the odor of manure produced by animals consuming the compositions. The invention also relates to methods for manufacturing the compositions and methods of using the compositions as animal feed additives.
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TECHNICAL CAP FOR METHOD OF PRODUCTION OF FIZZY AND SPARKLING WINE IN BOTTLE
A technical cap is provided formed of composite material and a method utilizing the technical cap for the production of fizzy and sparkling wine through fermentation in a bottle capped by the technical cap and re-fermentation in a bottle to which fizzy and sparkling wine fermented in an autoclave has been transferred unfiltered by a pressurized bottler. The method includes maintaining the secondary fermentation or re-fermentation yeasts inside the bottle and the re-fermented wine inside the bottle is not oxidized, due to the lack of oxygen so that sulfites need not be added to the re-fermented wine for preservation, when the re-fermentation yeasts and sediment following fermentation are removed from the bottle.
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PRODUCTION OF CHEESE WITH S. THERMOPHILUS
The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea. The present invention also provides methods, compositions, and systems for reducing the amount of open texture (e.g., slits, cracks, or fractures) in gassy cheeses, such as cheddar cheese.
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ALLERGEN-FREE FOOD COMPOSITIONS
Suggested are allergen-free food compositions, obtainable by (a) heating raw milk in a manner known per se, removing solids from it and skimming the cream,(b) subjecting the skimmed milk such obtained to microfiltration,(c) subjecting the fine whey obtained as a first permeate to ultrafiltration,(d) evaporating the second retentate obtained to a dry mass of from 30 to 50% by weight,(e) subjecting the resulting whey protein concentrate to at least one hydrolysis step in the presence of at least one proteolytic enzyme,(f) subjecting the resulting hydrolysate to heat treatment and, eventually,(g) dehydrating the final product.
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CHEESE AND METHODS OF MAKING SUCH CHEESE
Soft or firm/semi-hard ripened or unripened cheese products that has a native or modified starch and one or more additional ingredients are described. The additional ingredients may be chosen from a non-fat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. The starch, and additional ingredients may have a combined concentration of greater than 10%, by weight of the cheese product.
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METHOD FOR TRANSFORMING A BACTERIUM BELONGING TO THE STREPTOCOCCUS GENUS BY NATURAL COMPETENCE
The present invention relates to peptides, nucleic acids and methods for transforming a bacterium belonging to the Streptococcus genus by natural competence and their use in the food and feed industry.
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METHOD OF MAKING HIGH-OXYGENATED WATER AND THE APPARATUS OF MAKING THE SAME
An apparatus of making high-oxygenated water includes an oxygen supply, an exchange tank, and a pressure tank. The oxygen supply respectively supplies pure oxygen to the exchange tank and the pressure tank. The pure oxygen is dissolved in water in the exchange tank in a normal pressure environment to obtain oxygenated water. A slow-down unit is provided in the exchange tank to extend the time of the pure oxygen staying in the exchange to raise the dissolved oxygen of the oxygenated water. Next, the oxygenated water is drained to the pressure tank, and then the pure oxygen is dissolved in the oxygenated water in the exchange tank in a high pressure environment to obtain high-oxygenated water.
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INFUSION BAG
The present invention provides a new invention provides a new infusion bag that is easy to handle even if a long hanging string is used, allows easy infusion, and prevents the hanging string from being caught in a seal part during individual-package sealing. Said infusion bag 1 is provided with the following: a bag part 2 that contains the substance to be used to produce an infusion; and a hanging string 3, the tip of which is affixed to a tag 5 for holding the infusion bag and the base end 3a of which is affixed to the surface 4 of the bag part 2. This infusion bag is characterized by a structure wherein: the hanging string 3 is coiled into a spiral and disposed on the surface 4 of the bag part 2; and the tag 5 is detachably affixed to the surface 4 of the bag part 2 so as to cover the hanging string 3.
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ACTIVELY RELEASED FOOD ADDITIVES
The present disclosure provides systems and methods for actively releasing food additives to deliver aromatic compounds to consumers during food or drink consumption. The food additives may be contained within an encapsulation layer. The encapsulation layer may be configured to release the food additives in response to being exposed to energy provided by an activation source proximate to the food additives. The activation source may be incorporated into, or connected with, an eating utensil or an oral implant. The activation source can be manually controlled by a consumer, can be controlled based on conditions near the food additives, or can be programmed with a release schedule that defines how and when food additives are to be released.
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BEVERAGE PRODUCTION MACHINE AND METHOD
The present invention discloses a beverage production machine (1, 110), a beverage production method, and a container (30, 122) for a product that is to be filled into a beverage production machine (1, 110). The invention aims to improve the hygiene of beverage production. By wirelessly reading out identification information and shelf-life information from an RFID tag (31, 123) in a container (30, 122) by an RFID reader (4, 121) of a beverage production machine (1, 110) can be ensured that only known products are used for the production of beverages, and only products that have not yet reached their expiration date. The invention further delegates the monitoring of the shelf-life of a product to the beverage production machine (1, 110), thus makes it more convenient to operate, particularly to refill. The invention is further directed to a machine for the production and delivery of products such as ice cream, frozen beverages or granita using a preparation packet (30, 122) associated with this machine in order to obtain the product comprises a product-containing tank (2, 112) which is provided with a tap (3, 115) for delivering the product and which contains an element (5, 131, 113) for cooling the product and a powered mixer element (6, 114) for stirring the product. The machine also comprises a control unit (7, 119) which is provided with means (4, 121) for acquisition of information relating to the shelf life of the product—once the latter has been obtained from the preparation—from information retention means (31, 123) which are associated with a preparation packet (30, 122), the control unit controlling operation of the machine according to said information acquired. A packet (30, 122) and a control method are also described.
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FROZEN CONFECTION WITH GEL COATING
A frozen confectionery product is provided. The product comprises a core of a frozen confection, which is at least partially coated with a gel, characterized in that the core of frozen confection comprises an ice structuring protein.
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DUAL CONDIMENT PACKAGE
A condiment package for storing and supplying condiments comprising: a first packet, where the first packet stores a first condiment; a second packet, where the second packet stores a second condiment; a removable foil cover, where the cover seals the first packet and the second packet; and a removable divider, where the divider separates the first packet and the second packet. The removable foil and removable divider may be made of plastic. The first condiment or the second condiment may be selected from the group consisting of honey, ketchup, mustard, mayonnaise and soy sauce.
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Damage Resistant Package
A package has inner and outer layers of formed web material. The outer layer has a bottom wall portion, and has a side wall portion projecting upward from the bottom wall portion. A flange portion of the outer layer projects outward from an upper end of the side wall portion. The inner layer has bottom and side wall portions defining a cavity for containing a product. The inner layer further has a flange portion that is sealed to the flange portion of the outer layer fully around the upper end of the cavity. The bottom and side wall portions of the inner layer are nested within the bottom and side wall portions of the outer layer, and are unattached to the bottom and side wall portions of the outer layer.
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