The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 50801 CUP plants, seeds and cucumber fruits thereof.
CUCUMBER VARIETY NUN 50801 CUP
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CUCUMBER VARIETY NUN 53018 CUP
The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 53018 CUP plants, seeds and cucumber fruits thereof.
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CUCUMBER VARIETY NUN 53007 CUP
The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 53007 CUP plants, seeds and cucumber fruits thereof.
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CUCUMBER VARIETY NUN 53014 CUP
The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 53014 CUP plants, seeds and cucumber fruits thereof.
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CONTENT CARTRIDGE
A content cartridge is disclosed having a base with a sterile chamber and a content chamber, where the sterile chamber has a sterile chamber opening and the content chamber has a content chamber opening. A cover is sealed to the base, covering the content chamber opening and the sterile chamber opening. A first frangible seal is provided between the cover and the base extending from the content chamber. A second frangible seal is provided between the cover and the base extending between the sterile chamber and the content chamber. When the sterile chamber is pressured with a pressurizing fluid, the pressure in the sterile chamber will increase. When the predetermined pressure is exceeded in the sterile chamber, the second frangible seal opens forming a fluid path between the sterile chamber and the content chamber. In this manner, the pressurized fluid can flow from the sterile chamber. When the predetermined pressure is exceeded in the content chamber, the first frangible seal opens forming a fluid outlet path from content chamber.
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CAPSULE WITH REINFORCEMENT MEMBERS USED FOR THE PREPARATION OF A BEVERAGE
Capsule (1) for containing beverage ingredients for producing a beverage in a beverage preparation device upon liquid injection into the capsule and by rotating the capsule about its central axis in the device, the capsule comprising:—a side wall (2a), a bottom wall (2b), an opening (2c) and a flange-like rim (2d), and—a lid member (3) attached to the flange-like rim (2d) and/or to the side wall and at least partially covering the opening, wherein the lid member (3) comprises an upper wall (3a) in recess relative to the flange-like rim and/or to the side wall towards the opening of the capsule and which comprises a central inlet (4) and peripheral outlet apertures (5) for the beverage release by effect of centrifugal forces, wherein the lid member (3) further comprises reinforcement members (6) protruding from the upper wall (3a) in axial direction.
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CAPSULE AND SYSTEM FOR BEVERAGE PREPARATION
A capsule for the preparation of a beverage comprises a lateral wall, an inlet wall and a lower wall forming a hollow body having a substantially central axis, the inlet wall extends from a peripheral end of the lateral wall towards said central axis and a plurality of sunken portions are extending on both lateral and inlet walls across the edge between said walls each portion connecting together the lateral wall and the inlet wall.
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ANTIMICROBIAL COMPOSITION
Disclosed herein are antimicrobial compositions and methods of producing an antimicrobial effect in which a citrus extract such as Biosecur® is used in combination with benzyl alcohol and one or more additional agent selected from the group consisting of lauroyl arginate/glyceryl laurate and essential oils or constituents thereof such as galangal oil, thyme oil, thymol, cinnamon leaf oil, cinnamon bark oil, lemongrass oil, orange oil, pine oil, cedarwood oil, curry leaf oil, and rosemary oil. These compositions may be used as natural preservatives for personal care products, foods, beverages, and as topical or surface disinfectants.
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PAENIBACILLUS ALVEI STRAIN TS-15 AND ITS USE IN CONTROLLING PATHOGENIC ORGANISMS ON CROPS
The present invention provides a newly isolated bacterial strain of Paenibacillus, designated Paenibacillus alvei strain TS-15 for use as a biocontrol agent in the inhibition and/or elimination of a human foodborne pathogen, e.g., Salmonella, on a plant or plant organ, e.g., a tomato or tomato plant. Strain TS-15 or mutants thereof may also be used in the control of plant pathogens.
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Fermented Flavoring System Derived from Greek Yogurt Processing
Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey).
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SIALIC ACID PRODUCING BACTERIA
The present invention generally relates to the field of sialic acids, in particular to the field of sialic acid enriched food products and their uses. One embodiment of the present invention relates to a food product enriched with food-grade sialic acid producing bacteria and/or a fraction thereof containing sialic acid.
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STRAIN OF EXOPOLYSACCHARIDE-SECRETING LACTOBACILLUS PLANTARUM AND APPLICATION THEREOF
Provided is a strain of exopolysaccharide-secreting Lactobacillus plantarum and an application thereof. The deposit number of the strain is CGMCC No. 5222. The strain differs from other strains of Lactobacillus plantarum in the amount of exopolysaccharide secreted, has unique physiological and biochemical characteristics and genetic background, and is a newly isolated and identified strain of Lactobacillus plantarum. The exopolysaccharide secreted by the strain is capable of eliciting B lymphocyte proliferation to enhance immunity, and is applicable in medicaments, healthcare products and food products for immunity enhancement
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PROCESS AND APPARATUS FOR OBTAINING A SOLID FORM OF MATERIAL
In a process and an apparatus (10) for making a solid form (11), preferably of a therapeutic or pharmaceutical product, an intermediate mass (31) of material is obtained from a respective basic layer (21) in the form of a sheet or band, the intermediate mass of material being composed of a plurality of layers of material and the solid form (11) of material being obtained from the intermediate mass (31).
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Microcrystalline Cellulose Compositions
Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueoussolution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.
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DEGRADABLE CHEWING GUM AND METHOD OF MAKING THE SAME
A degradable chewing gum composition including about 5 to about 90 weight percent of a water-insoluble gum base and about 0.1 to about 15 weight percent of an alternating copolymer of maleic anhydride and a C2-C10 alkene is described. The alternating copolymer facilitates environmental degradation of improperly disposed chewing gum cuds. Also described is a method of preparing the chewing gum composition.
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BEER BREWING ADDITIVE AND METHOD
A method and additive for making beer includes the use of an additive tablet of yeast and sugar, as well as other additives, that is inserted into bottles of beer prior to capping. After the bottles are capped, these additive tablets promote secondary fermentation and carbonation of the beer within the bottles to form carbon dioxide and ethyl alcohol.
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PREPARATION METHOD FOR FERMENTED CORN GLUTEN
The present invention relates to a method of preparation for fermented corn gluten to improve the quality of corn gluten, which is a vegetable protein source, to a fermented corn gluten prepared by the method, and to a feed additive including the same. The present invention provides high-quality fermented corn gluten whose characteristics are improvement as a protein feed by inoculation of corn gluten, which has a high protein content but is minimally used due to low digestibility, with a Bacillus sp. strain and solid-culturing the Bacillus sp. strain, and a method of preparation therefor.
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Enhanced Heterologous Production of Lipoxygenases
The invention is directed to the enhanced expression and purification of lipoxygenase enzymes. These enzymes are of wide-spread industrial importance, often produced in heterologous microbial systems. Preferably, the lipoxygenase produced by the methods of the invention is a plant-derived enzyme and expressed at high-levels in a microbial system that includes a protease-deficient host and one or more chaperone expression plasmids. The invention is also directed to amino acid and nucleic acid fragments of the lipoxygenase enzyme including fragments in expression constructs encoding all or a portion of one or more lipoxygenase genes. The invention is also directed to methods of manufacturing bread and other food and also non-food products with lipoxygenase manufactured by the methods of the invention.
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BEVERAGES CONTAINING RARE SUGARS
Zero- and reduced-calorie frozen carbonated beverages comprising rare sugars are provided herein. The beverages contain a freezing point depressant composition comprising at least one rare sugar and, optionally, one or more other freezing point depressant compounds. Frozen carbonated beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios. Methods of preparing the frozen carbonated beverages are also provided.
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GLUTEN-FREE DRY MIX COMPOSITION
Provided herein are gluten-free dry mix compositions, gluten-free and gluten-reduced food products, and methods for making said food products.
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