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Articles on this Page
- 11/06/14--05:00: _OPTICAL READABLE CO...
- 11/06/14--05:00: _PRESSURE RELEASE CL...
- 11/06/14--05:00: _UNIT DOSE PACKAGE F...
- 11/06/14--05:00: _METHOD AND APPARATU...
- 11/06/14--05:00: _CAPSULE, SYSTEM AND...
- 11/06/14--05:00: _COMBINATION OF A CO...
- 11/06/14--05:00: _SUPPORT AND CAPSULE...
- 11/06/14--05:00: _PROCESS FOR MAKING ...
- 11/06/14--05:00: _UV LIQUID STERILISER
- 11/06/14--05:00: _METHOD FOR MANUFACT...
- 11/06/14--05:00: _Methods for Produci...
- 11/06/14--05:00: _Method to produce a...
- 11/06/14--05:00: _APPARATUS AND METH...
- 11/06/14--05:00: _INFRARED PORTABLE B...
- 11/06/14--05:00: _Taste-Improving Agent
- 11/06/14--05:00: _TOOTH-FRIENDLY SUGA...
- 11/06/14--05:00: _LOW EXTRACT COMPONE...
- 11/06/14--05:00: _POTATO CULTIVAR E12
- 11/06/14--05:00: _POTATO CULTIVAR J55
- 11/06/14--05:00: _Method for Dissocia...
- 11/06/14--05:00: PRESSURE RELEASE CLOSURE DEVICE AND BAG FOR COOKING
- 11/06/14--05:00: UNIT DOSE PACKAGE FOR NUTRITIONAL PRODUCT
- 11/06/14--05:00: METHOD AND APPARATUS FOR CARTRIDGE-BASED CARBONATION OF BEVERAGES
- 11/06/14--05:00: CAPSULE, SYSTEM AND METHOD FOR PREPARING A BEVERAGE
- 11/06/14--05:00: PROCESS FOR MAKING FORTIFIED OILSEED ANIMAL FEED
- 11/06/14--05:00: UV LIQUID STERILISER
- 11/06/14--05:00: METHOD FOR MANUFACTURING A CONFECTIONERY PRODUCT
- 11/06/14--05:00: Methods for Producing Scoop Shaped Pita Chips
- 11/06/14--05:00: Method to produce a pasta filata cheese
- 11/06/14--05:00: INFRARED PORTABLE BROILER
- 11/06/14--05:00: Taste-Improving Agent
- 11/06/14--05:00: TOOTH-FRIENDLY SUGAR CONFECTIONERY
- 11/06/14--05:00: LOW EXTRACT COMPONENT, BEER-TASTE BEVERAGE HAVING ADJUSTED pH
- 11/06/14--05:00: POTATO CULTIVAR E12
- 11/06/14--05:00: POTATO CULTIVAR J55
- 11/06/14--05:00: Method for Dissociation of Cells
An optically readable code support (30) to be associated with or be part of a capsule intended for delivering a beverage in a beverage producing device, the support comprising at least one sequence of symbols represented on the support so that each symbol is sequentially readable by a reading arrangement of an external reading device while the capsule is driven in rotation along an axis of rotation, wherein the symbols are essentially formed of a succession of light reflective surface portions (610-615) and light absorbing surface portions (600-604); said light absorbing surface portions providing a lower light-reflective intensity than the light-reflective surface portions, wherein the code support comprises at least one base layer (500) extending continuously at least along said sequence of symbols, wherein the light-absorbing surface portions are roughened surface portions having a higher rugosity (Rz) than the light-reflective surface portions.
The present invention concerns a kit of parts comprising a cooking bag for storing food to be cooked in a microwave oven, the cooking bag having a cooking bag opening, and a pressure release closure device, configured for restricting the cooking bag opening when attaching the pressure release closure device at the exterior of the cooking bag thereby contracting the cooking bag opening so as to establish a steam conduit whereby gas pressure in the cooking bag may be released from the cooking bag during cooking in a microwave oven. Further the present invention relates to a pressure release closure device and a method of preparing food using a pressure release closure device.
A unit dose package of a liquid nutritional product comprises a form-stable, cup shaped container with a capacity of less than 70 ml having a rim, a frustoconical sidewall and a base. A quantity of the nutritional product is enclosed within the container and a foil closure is sealed to the rim. The container is formed of a laminate comprising a barrier layer of highly 5 orientable EVOH having an ethylene content of less than 31 mol %, preferably around 27 mol %, and an oxygen transmission of less than 0.0068 ml/ml/year, between an inner carrier layer and an outer carrier layer. The package is especially adapted for long term storage of oxygen sensitive products.
Systems, methods and cartridges for carbonating a precursor liquid, such as water, to form a beverage. A carbon dioxide source can be provided in a cartridge which is used to generate carbon dioxide gas that is dissolved into the precursor liquid. A beverage medium, such as a powdered drink mix or liquid syrup, may be provided in the same, or a separate cartridge as the carbon dioxide source and mixed with the precursor liquid to form a beverage. The use of one or more cartridges for the carbon dioxide source and/or beverage medium may make for an easy to use and mess-free system for making carbonated beverages, e.g., in the consumer's home.
A capsule for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The capsule includes a circumferential first wall, a second wall closing the circumferential first wall at a first end, and a flexible sheet-shaped third wall closing the circumferential first wall at a second, open, end opposite the second wall, the third wall being at least one of perforate and porous. The first, second and third wall enclose an inner space including the extractable product. The third wall forms an outermost boundary of the capsule in an axial direction thereof. The third wall includes a filtering material. The second wall is one of a flexible porous sheet, a flexible foil provided with a plurality of entrance openings, and a substantially rigid wall that comprises a plurality of entrance openings.
Combination of a container (1) for a liquid foodstuff and a quantity of propellant (2) to put the container (1) under pressure in order to make the foodstuff flow out of the container (1) via an opening (11), characterised in that at a temperature of 5° C. the propellant (2) has a vapour pressure greater than 115 kPa and at a temperature of 25° C. has a vapour pressure of less than 1000 kPa.
The invention relates to an optically readable code support to be associated with or part of a capsule indented for delivering a beverage in a beverage producing device by centrifugation of the capsule. The support comprises at least one sequence of symbols represented on the support so that each symbol is sequentially readable by a reading arrangement of an external reading device while the capsule is driven in rotation along an axis of rotation. The symbols are at least partly formed of surfaces arranged to reflect mainly diffusively, in any direction forming an angle comprised between 3° and 10° with respect to a normal of said surface, any incoming beam of light with an incoming direction forming an angle comprise between 0 and 10° with respect to a normal of said surface.
A process is provided for fortifying oilseeds for consumption by animals, comprising heat treating the oilseeds; steeping the oilseeds at a temperature of about 210° F. to about 300° F.; and treating the oilseeds with a composition while they are at a temperature of about 100° F. to about 230° F. The composition comprises at least one dietary factor and a penetrant. The dietary factor position preferably comprises at least one of an amino acid, a nitrogen source, a vitamin, a mineral, protein and a medicament, and the penetrant preferably comprises a surfactant, such as a saponin.
A fluid steriliser comprising a fluid duct having a UV transmissive wall providing a surface area for irradiation, wherein the cross section of the duct is between 1×10−4 m2 and 5×10−2 m2 and the thickness of the duct defines the depth of fluid flow adjacent the UV transmissive wall of no more than 50mm; a source of UV radiation arranged to irradiate fluid flowing in the duct through the UV transmissive wall such that the UV radiation incident on fluid in the duct has a UV power density; a plurality of mixing stages configured to provide turbulent flow in the fluid and spaced apart along the length of the duct wherein the segments of the duct between the mixing stages are arranged to provide flow adjacent the UV transmissive wall; a flow control means arranged to control the linear speed of fluid flow along the duct based on the length of the duct and the UV power density so that at least 300 Joules of UV energy per square metre of the surface area for irradiation is provided to the fluid during the dwell time of the fluid in the duct.
The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii) immersing the primary package containing the unsolidified confectionery mass into a liquid having a temperature below the solidification temperature of the confectionery mass so as to solidify the confectionery mass; wherein the primary package is impervious to both the confectionery mass and the liquid.
A method for forming pita chips in a conveyorized baking system is provided that includes forming dough into circular sheets having a diameter between about 1 inches to about 3 inches, and a thickness of about 1.5 mm to about 2.0 mm; proofing the circular sheets; baking the proofed circular sheets in a baking oven at a temperature above 500 degrees F. for a sufficient time to cause the proofed circular sheets to balloon and for upper and lower layers of the ballooned sheet to form into cupped shapes; splitting the upper layer from the lower layer to form a pair of cupped shaped pita halves; and toasting the pita halves for sufficient time to form scooped shaped pita chips.
A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd in cut pieces to one end of a processing chamber. The chamber has an agitator which rotates to work, knead, stretch and move the curd through the chamber. At the same time, steam is injected into the curd in the chamber through a plurality of injection nozzles spaced along the length of the chamber to heat and cook the cheese while it is mechanically worked. The cooked product exiting from the chamber is moulded to a desired shape.
Apparatus for heating a wedge-shaped food product, such as one or more slices of pizza, includes an assembly and a handle mechanically connected with the assembly. The assembly includes a first arm including a side wall and a floor, and a second arm including a side wall and a floor. The second arm is pivotably connected with the first arm such that the wedge-shaped food product can be held between the first arm and the second arm with the wedge-shaped food product being supported by the floors of the first and second arms and abutting the side walls of the first and second arms. Additional supports may be provided between the arms. The handle may be removeably connected with the assembly, for example, via a riser.
The present invention relates to an infrared-style broiler sized to be portable, safe, and occupy minimal space, while still providing surface area for use in warming foods. The warming surface may be heated from below by way of radiant heat and/or may be heated by way of venting hot air from the inside of the broiler to the warming surface by way of vents.
Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.
The present invention relates to a tooth-friendly sugar confectionery based on a gelatin gel, which includes approximately 1 to approximately 15 weight % of gelatin, wherein the sugar confectionery includes trehalose and a resistant dextrin.
The present invention provides a beer-taste beverage with a low total amount of an extract component(s), that is provided with the robust feel. Specifically, the present invention provides a beer-taste beverage with a low total amount of an extract component(s), having a pH adjusted to a specific range to provide the robust feel to the beverage.
A potato cultivar designated E12 is disclosed. The invention relates to the tubers of potato cultivar E12, to the seeds of potato cultivar E12, to the plants of potato E12, to the plant parts of potato cultivar E12, to food products produced from potato cultivar E12, and to methods for producing a potato plant produced by crossing potato cultivar E12 with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety E12, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar E12 and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar E12 with another potato cultivar.
A potato cultivar designated J55 is disclosed. The invention relates to tubers of potato cultivar J55, to seeds of potato cultivar J55, to plants and plant parts of potato cultivar J55, to food products produced from potato cultivar J55, and to methods for producing a potato plant by crossing potato cultivar J55 with itself or with another potato variety. The invention also relates to methods for producing a transgenic potato plant and to the transgenic potato plants and parts produced by those methods. This invention also relates to potato plants and plant parts derived from potato cultivar J55, to methods for producing other potato plants or plant parts derived from potato cultivar J55 and to the potato plants and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar J55 with another potato cultivar.
Disclosed is a method for the dissociation of cells. Cells are processed under conditions of pH, temperature, and shear to thereby yield a mixture of cell wall ghosts and cytoplasm. Preferably, the cells are jet cooked at an alkaline pH to form an intermediate mixture, and the intermediate mixture is subsequently jet cooked. Generally, the cells become dissociated, whereby at least one separate cell wall component is substantially separate from the dissociated cell walls.