Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding microRNA167 (miR167), or precursor thereof, operably linked to a plant pericycle-specific promote, wherein the miR167 is ectopically overexpressed in the transgenic plants, and wherein the promoter is optionally a constitutive or inducible promoter. In some embodiments, the transgenic plant has an improved agronomic or nutritional characteristic when cultivated in nitrogen-rich conditions as compared to a wild type plant cultivated in the same conditions. Also provided herein are commercial products (e.g., pu)p, paper, paper products, or lumber) derived from the transgenic plants (e.g., transgenic trees) produced using the methods provided herein.
Methods of Affecting Plant Growth With MicroRNA
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HIGH TEMPERATURE GERMINATING LETTUCE SEEDS
The present invention relates to lettuce plants (Lactuca sativa L.) which may comprise a genetic determinant, which when homozygously present in a seed, provides the seed in an unprimed state with the capability to germinate at a high temperature, which genetic determinant is obtainable from a lettuce plant which may comprise said genetic determinant, representative seed which was deposited with the NCIMB under accession number NCIMB 41914, NCIMB 41915, NCIMB 41916, NCIMB 41917, NCIMB 41918, NCIMB 41919, NCIMB 41922, NCIMB 41923, and NCIMB 41926.
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AGENT FOR USE IN THE CASE OF DISORDERS OF BLOOD SUGAR METABOLISM, INCLUDING DIABETES
An agent for use in the case of disorders of blood sugar metabolism, including diabetes, is described, which reduces the glucose content of food and other substances with the help of 5-D-fructose dehydrogenase and glucose isomerase.
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Apparatus and Method for Cellular Extract Enhancement
The invention discloses a method of increasing extracts 100E taken from cellular plant tissue 100 comprises the steps of placing prepared cellular plant tissue 100 in a container 114; introducing a fluid 101 into the container 114 to wet and immerse the prepared cellular plant tissue 100; and emitting acoustic shock waves 200 into the fluid 101 immersed cellular plant tissue 100 to increase the extracts 100E released by the plant tissue 100 into the fluid 101 and a product made from the method, the product being a beverage, medicine or drug.
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Calcium Citrate-Malate as source of calcium to prevent bone diseases and increase bone strength in young animals and birds, especially young poultry, dogs, cats, swine, calves, and horses; and laying hens
This invention relates to addition of calcium citrate-malate in the feed of young animals and poultry. Growth in young animals and poultry is rapid. During the early stages of development, a highly soluble and bioavailable source of calcium is needed for healthy growth and bone development. In addition, this invention also relates to a source of calcium in the feed of laying hens. Laying hens require large quantity of calcium for eggshell formation. While the hens can mobilize calcium from bone to supplement the dietary calcium, the mobilization is slow and inefficient. The mobilization of bone calcium is also detrimental to health of hens. Laying hens often have bone defects and inferior eggshell. The addition of calcium citrate-malate to feeds and milk replacers of young animals enhances the bioavailability calcium for growth and bone development and improves health and eggshell quality of laying hens.
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NUTRITIONAL TABLET
To improve the solubility and the speed of dissolution of nutritional tablets comprising protein, fat and carbohydrates, dietary fibers are included in the nutritional tablets.
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PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF
A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25″C to 250° C., a method of making it and use thereof.
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SYSTEM AND METHOD FOR FORMING AND COOLING CHEWING GUM
Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.
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SIMULATED FERMENTATION PROCESS
A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.
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Method for Manufacturing Jam Using Fruits of Acanthopanax Sentcosus
A method for manufacturing jam using Acanthopanax senticosus fruits. Acanthopanax senticosus fruits are mashed, added with sugar, stored in a container, and fermented and ripened. The fermented and ripened Acanthopanax senticosus fruits are heated, added with mineral water, and compressed using a sieve to separate out the seeds and skins, and obtain a flesh extract of the Acanthopanax senticosus. The flesh extract is boiled down while stirring and 5-15 parts of sugar are added. Heat is reduced and salt is added to thoroughly-steam the boiled-down flesh extract. The thoroughly steamed flesh extract is put into a glass jar, boiled in a water bath with the lid of the glass jar tightly sealed, and cooled down to vacuum seal the glass jar. A final ripening process is performed. The jam provides an improved flavor of the Acanthopanax senticosus fruits and helps people to stay healthy due to the useful pharmacological effects of Acanthopanax senticosus fruits.
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Dough Composition for Sugarless Bread Sugarless Bread and Processes for Making Them
Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the intake of sugar, which may cause diseases such as diabetes or obesity. The dough composition for sugarless bread includes (A) 0.1 to 1.1 parts by weight of an improver, (B) 15 to 50 parts by weight of a grain mixture, and (C) 1.0 to 2.5 parts by weight of yeast, based on 100 parts by weight of flour of the dough composition. The present invention can provide sugarless bread with low sugar content by suppressing sugar from being generated during the baking process. Since the sugarless bread according to the present invention lowers the intake of sugar, which may cause diseases such as diabetes or obesity.
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ALPHA-LACTALBUMIN ENRICHED WHEY PROTEIN COMPOSITIONS AND METHODS OF MAKING AND USING THEM
Methods are described for treating a whey protein mixture to increase a relative concentration of α-lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes β-lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the α-lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the β-lactoglobulin protein. The β-lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced α-lactalbumin protein composition for infant formula, among other products.
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LIQUID CHOCOLATE CONCENTRATE FOR USE IN A BEVERAGE DISPENSING MACHINE
The invention concerns a liquid chocolate concentrate presenting a cocoa solids concentration between 14 and 16% in weight and comprising a heat treated cocoa butter. The invention also concerns the process of preparation of the liquid chocolate concentrate and a process for preparing beverage by pumping and diluting the liquid chocolate concentrate. Liquid chocolate concentrates and diluted variations thereof are also disclosed.
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TOMATO DERIVED COMPOSITION CONTAINING ENHANCED LEVELS OF 5'INOSINE MONOPHOSPHATE
The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert 5′AMP contained therein into 5′IMP. The taste contribution of these tomato products in end-use applications is substantially improved by this enzyme treatment. The invention also provides a process of preparing a tomato derived composition, said process comprising: providing a starting material containing at least 80% by weight of dry matter of one or more tomato derived products selected from tomato paste, tomato juice, tomato serum, tomato pulp and combinations thereof; and treating the starting material with deaminase to convert at least 30% of the 5′AMP contained therein into 5′IMP
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LIQUID ENZYME FORMULATION AND A PROCESS FOR ITS PREPARATION
The present invention relates to a liquid enzyme formulation, particularly to a liquid and stable formulation comprising a crosslinking enzyme and/or an enzyme modifying milk proteins. Particularly the present invention relates a liquid and stable transglutaminase formulation. In addition, the present invention relates to a method for preparing a liquid enzyme formulation.
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Capsule With Messaging System
A capsule is provided with a body defining an interior space having an opening. A filter is disposed in the interior space to define an ingredients chamber. Ingredients are disposed in the ingredients chamber and a cover is disposed over the opening to seal the interior space. A messaging system is provided with the capsule to provide a desired message.
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CONTROLLING RF APPLICATION IN ABSENCE OF FEEDBACK
An apparatus for applying electromagnetic energy to an object in a first energy application zone via at least one radiating element is disclosed. The apparatus may include at least one processor configured to cause the at least one radiating element to apply energy to the energy application zone at two or more MSEs; and adjust energy supplied to the at least one radiating element to follow changes in an MSE-dependent parameter, in absence of feedback from the energy application zone regarding the MSE-dependent parameter, based on data having been collected during energy application in a second energy application zone before the object is placed in the first energy application zone.
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Rotary Molded Shaped Crunchy Granola Food Products and Methods of Making Same
Disclosed are nonlimiting embodiments comprising a novel process for forming and shaping crunchy granola food products. The process comprises using rotary molding processes to form and shape a granola mass into a variety of desired shapes. The granola mass is able to be rotary molded as a result of use of a unique binder composition that comprises at least one pre-gelatinized starch in the binder composition. The pre-gelatinized starch enables the binder viscosity to increase and increases the tackiness of the granola mass such that it can be formed by a rotary molder and such that it releases from the mold as a unitary piece of shaped and formed granola food product.
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METHOD FOR MANUFACTURING CONFECTIONERY SHELLS
A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.
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INTERLOCKING UNIFORMLY VERTICALLY SCALABLE THERMOFORMED FOOD PACKAGING (SUITABLE FOR CHOCOLATES)
An easily assembled, two-component, scalable solution for packaging and presenting varying quantities of chocolates (or any uniformly sized food product). The use of food-grade thermoformed plastic creates a simple, safe, and compliant packaging solution for food items that may be purchased in variable quantities. The combination of transparent or translucent plastic, slanted pockets, and stackable trays, creates a unique and aesthetically pleasing product presentation. Design features such as bevels, matching insets/outsets, and locking dimples ensure a rigid and robust assembly, regardless of quantities packaged. The use of food-grade plastic combined with the unique package design eliminates the need for other packaging materials (e.g. candy cups, inserts, pads, setup boxes, etc.) simplifying the packaging requirements and reducing the overall cost of production, assembly and packaging.
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