Transgenic plants that express CIVPS or intein modified proteins, compositions of matter comprising them, products of diverse applications made from the transgenic plants, methods to construct the transgenic plants containing CIVPS or intein modified genes, methods to express CIVPS or intein modified proteins in plants, and methods of using the transgenic plants.
TRANSGENIC PLANTS EXPRESSING CIVPS OR INTEIN MODIFIED PROTEINS AND RELATED METHOD
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USE OF ACID STABLE PROTEASES IN ANIMAL FEED, PREFERABLY TO INCREASE PERFORMANCE OF COCC-VACCINATED BROILER CHICKENS
The invention relates to the use of at least one acid stable protease in poultry feed in combination with anti-coccidial vaccination of birds for increasing the performance of vaccinated animals. It has been found surprisingly that the additions of at least one acid stable protease according to the invention to the diet of “cocci”-vaccinated birds have a significant improvement of animal performance. The inventors found that especially the use of serin proteases improve the performance of vaccinated broiler chickens, in particular the use of serin proteases increases weight gain and improves Feed Conversion Ratio (FCR) of cocci-vaccinated birds.
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Deep-Sea Fish Oil Capsule and its Preparation Method
A deep-sea fish oil capsule includes contents and glue. The contents include following parts by weight of raw materials: Deep-sea fish oil 160 parts by weights to 200 parts by weights; Fish Squalene 70 parts by weights to 90 parts by weights; Soybean lecithin 10 parts by weights to 15 parts by weights; Ginkgo extracts 7 parts by weights to 12 parts by weights; Vitamin E 1 part by weights to 3 parts by weights; and Beeswax 15 parts by weights to 30 parts by weights. The glue includes following parts by weights of raw materials: Gelatin 80 parts by weights to 120 parts by weights; Water 80 parts by weights to 120 parts by weights; Glycerin 30 parts by weights to 50 parts by weights; and Brown Iron Oxide 1 part by weights to 3 parts by weights.
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Tea brewing and sweetening product and process
A sweet tea brewing product and system for brewing and sweetening tea in a brewing basket of a tea making machine is disclosed comprising at least one water permeable mesh pouch for placement in the brewing basket during brewing. The tea particles and sugar granules are contained in the mesh pouch. The mesh pouch has mesh openings being generally smaller than the size of said sugar granules and said tea particles for retention of said granules and particles. The tea particles and sugar granules are brewed and dissolved in the brewing basket during steeping of the tea particles and sugar granules in hot water to produce a concentrated sweet tea solution delivered from said basket for accurate and consistent brewing of sweat tea.
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Domestic Sweet Tea Brewing Product and Process
A sweet tea brewing product and system for brewing sweet tea is disclosed including making a concentrated sweet tea solution before mixing with water which comprises at least one water permeable mesh pouch wherein tea particles and sugar granules are contained. The tea particles and sugar granules are brewed and dissolved during steeping in hot water to produce a hot concentrated sweet tea solution. The concentrated tea solution is then mixed with a proportioned amount of water to make consistent sweet tea.
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PRESSING EQUIPMENT AND PROCESS FOR THE PRODUCTION OF MOZZARELLA HAVING SUBSTANTIALLY BIDIMENSIONAL GEOMETRY
Press machine for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station comprising an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also comprising at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry.
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SHIRRING COMPOSITION AND APPLICATIONS THEREOF
The present invention relates to a composition for shirring artificial casings which allows conferring the casing with a high capacity to cling to the meat paste stuffed therein. The composition of the invention comprises at least one heat curable polycationic resinous component, a polyolic component and water, wherein the water activity (aw) index has a value greater than or equal to 0.70. A casing impregnated by said composition, the meat product stuffed in said casing and the method for impregnating the casing with the composition of the invention is also contemplated.
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CARTON
A carton (20) comprising an outer container (1) and at least one inner container (10) wherein the outer container receives the inner container(s) is provided. The outer container (1) comprises a lid (2), a bottom wall (3), a rear wall (4), two side walls (5, 6), a substantially open front section and a closure means. Each inner container (10) comprises a bottom panel (11), a top panel (12), two side panels (13, 14), a front panel (15) and a rear panel (16); a section of the rear panel is openable, so as to provide the inner container with an opening. The inner container(s) are hingedly attached to the outer container (1) so that each inner container (10) can pivot from a closed position wherein the inner container (10) is located inside the outer container (1) to an open position wherein the inner container (10) is located substantially adjacent to the outer container (1).
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FLAMELESS HEATING COMPOSITION
The present invention relates to flameless heating apparatus for food products. In particular, the present invention relates to an improved potentially exothermic mixture/blend for such heaters and to a meal package including foods, and heating apparatus. It is known to have food products such as rations for back-packer, adventurers and military forces which comprise hermetically sealed packages of food which can be heated without flame, on demand. Such food products and apparatus are collectively referred to as Meals-Ready-to-Eat (“MRE”). In addition to the above uses, the products can be used as emergency rations for shelters and for heating of non-food products. Currently MRE packages yield hydrogen as a by-product. The present invention seeks to improve the efficiency of the reaction. In accordance with the present invention, there is provided a composition operable to provide thermal output with no or an insignificant production of any flammable gasses.
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Juice Containing Pouch and Press for Extracting Juice from the Pouch
A multi-layer pouch assembly consisting of one or multiple inner sealed pouches that contain the ground produce or other product, and a surrounding mesh pouch or bag, acting as a filter for the juice contained in the inner pouches. The outer mesh or gauze pouch which completely envelops or surrounds the inner produce containing pouches has a volume at least equal to the total volume of the inner pouches, to allow for the pressing and expansion of the ground produce when the inner bags are burst by a press platen. Another alternative embodiment employs a third outermost sealable plastic pouch that is capable of holding the gauze bag or pouch, which holds the produce-containing pouches. This outer pouch can be sealed and serves as the package and container for storage in refrigerators or suitable storage facilities.
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CAPSULE FOR PREPARING A BEVERAGE WITH ENHANCED SEALING MEANS
The present invention relates to a capsule (1) for containing beverage ingredients intended to produce a beverage in a beverage preparation device (20) upon liquid injection into the capsule and by rotating the capsule around its central axis in the device (20), the capsule (1) comprising: a side wall (2a), a bottom wall (2b) and a flange-like rim (2c), an upper wall (3) attached to the flange-like rim (2c) and/or the side wall (2b) of the capsule (1), the upper wall (3) comprising a central liquid inlet (4) and peripheral outlet apertures (5), wherein the upper wall (3) further comprises an outwardly protruding sealing member (6) which is arranged at an annular portion (3a) of the upper wall (3) between the central liquid inlet (4) and the peripheral outlet apertures (5), and which is designed to at least significantly hinder, preferably prevent liquid from flowing at the outside of the capsule (1) from the liquid inlet (4) to the outlet apertures (5) when the sealing member is engaged by the beverage preparation device (20) and, wherein the sealing member (6) is located radially distanced from the liquid inlet (4).
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Multilayer Film Having Passive and Active Oxygen Barrier Layers
The present invention provides a multilayer film having an active oxygen barrier multilayer core comprising at least one of 1) an active oxygen barrier layer is sandwiched between two passive oxygen barrier layers, or 2) a passive oxygen barrier layer is sandwiched between two active oxygen barrier layers. In one embodiment, the active barrier layer comprises a composition that is a blend of a thermoplastic resin (A) having carbon-carbon double bonds substantially in its main chain, a transition metal salt (B), and an oxygen barrier polymer (C). In some embodiments the active barrier layer may also include a compatibilizer (D). The passive oxygen barrier layers help to maintain the oxygen barrier properties of the multilayer film after the oxygen absorbing capacity of the active barrier layer has been exhausted. As a result, the useful shelf life of the film can be extended.
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METHODS FOR BREWING COFFEE
One variation of a method for brewing a cup of coffee at a coffee brewing machine includes: receiving a coffee source identifier; retrieving a recipe for a brewing coffee bean based on the coffee source identifier; initiating a brew cycle; heating water in a boiler to a target temperature specified by the recipe; metering a volume of water from the boiler into a brew chamber; heating the brew chamber to maintain the volume of water near the target temperature; according to the recipe, displaying an agitation instruction at a first time during the brew cycle; according to the recipe, triggering a first alarm to cease agitation at a second time during the brew cycle; and according to the recipe, triggering a second alarm to dispense fluid from the brew chamber at a third time during the brew cycle.
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FRUIT BREAKING SYSTEM AND METHOD
Methods as described in the present disclosure generally include cryogenically freezing a fruit product such as sweetened, dried fruit or simulated fruit, and then breaking the frozen fruit product into pieces having an appropriate size distribution. Breaking the fruit product may be accomplished, for example, by passing the frozen fruit product through a mechanical breaking device such as a multi-stage roller mill having cryogenically cooled rollers.
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FLUIDIZED BED COFFEE ROASTER
A fluidized bed coffee roaster controls air flow and/or temperature to maintain a desired time-temperature roast profile. The roaster may also provide a two stage quenching cycle for rapidly cooling roasted coffee beans to ambient temperature. In a first stage of the quenching cycle unheated air is passed through the roasted beans while they are still in the roasting chamber of the fluidized bed roaster. In a second stage of the quenching cycle which is carried out outside of the roasting chamber, in a fluidized bed quenching station, unheated air is flowed through, and fluidizes, the roasted coffee beans cooling them to ambient temperature.
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FLAVORED DAIRY BEVERAGES HAVING A STABILIZING SYSTEM
Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general embodiment, the dairy beverages comprise milk, a flavoring component, and a stabilizing system comprising a cellulose and carrageenan. The weight ratio of the cellulose to the carrageenan ranges from about 17:1 to about 1.5:1.
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SYSTEM, APPARATUS AND METHOD FOR PREPARING A BEVERAGE
A system for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The system comprises an exchangeable capsule, and an apparatus comprising a receptacle for holding the exchangeable capsule. The exchangeable capsule is an open capsule with an exit filter adapted to drain prepared beverage from the system into a cup. The apparatus comprises exit filter piercing means that are provided in the receptacle opposite of the exit filter of the capsule. The exit filter piercing means cooperate with the exit filter to pierce the exit filter to create at least one additional opening, wherein the exit filter, when used in a prior art apparatus that has lid piercing means to pierce a lid of a closed capsule, is not pierced by the lid piercing means and stays intact.
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Kitchen Appliance for Preparing a Beverage and Method of Operating Same
A kitchen appliance includes a first reservoir for receiving a liquid to be used for preparing a beverage and a hot water generator (‘HWG’) which has an inlet end, an outlet end and a passageway therebetween. The inlet end of the HWG is connected to the first reservoir. Liquid from the first reservoir flows into the HWG through the inlet end. A second reservoir is connected to the outlet end of the HWG. The second reservoir includes a discharge port. A fluid path connects the first and second reservoirs and bypasses the HWG. The kitchen appliance is operable for both pressurized brew/heat cycles and un-pressurized brew/heat cycles.
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METHOD, APPARATUS AND SYSTEM FOR PRODUCING A FOOD PRODUCT
A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.
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METHOD AND UNIT FOR THE PROCESSING OF SUNFLOWER-EXTRACTION MEAL
An optimal separation of sunflower seed meal into at least one fraction with high protein content and at least one fraction with high cellulose content is to be achieved with a method for the processing of sunflower-extraction meal, producing a fraction with a low protein content for use as fuel and a fraction having a higher protein content for use as animal feed, wherein the extraction meal is fed to a plurality of dissolving and extraction stages. This is achieved by—at least two protein removal steps, preferably by means of corrugated rolls or hammer blows or impact mills with impactation of the starting material in a short cycle sequence,—the subsequent sifting by means of sieves, as well as the collecting of the sifted material and the remaining coarse material.
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