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Articles on this Page
- 01/01/15--05:00: _POWDEROUS FORMULATI...
- 01/01/15--05:00: _COMPOSITIONS AND ME...
- 01/01/15--05:00: _FASTING CONDITION A...
- 01/01/15--05:00: _LOW DENSITY CHEWING...
- 01/01/15--05:00: _DIETARY SUPPLEMENTS...
- 01/01/15--05:00: _METHOD FOR MAKING A...
- 01/01/15--05:00: _PET FOOD
- 01/01/15--05:00: _COMPOSITIONS AND ME...
- 01/01/15--05:00: _METHOD OF INSTANTIZ...
- 01/01/15--05:00: _OXYGEN, WATER VAPOR...
- 01/01/15--05:00: _SYSTEMS AND METHODS...
- 01/01/15--05:00: _Method for Cooking ...
- 01/01/15--05:00: _METHOD FOR PRODUCIN...
- 01/01/15--05:00: _HONEY CUBE
- 01/01/15--05:00: _Preserving seasonin...
- 01/01/15--05:00: _BIOPRESERVATION MET...
- 01/01/15--05:00: _METHOD FOR ENHANCIN...
- 01/01/15--05:00: _PROCESSES FOR PREPA...
- 01/01/15--05:00: _FORCED MOISTURE EVA...
- 01/01/15--05:00: _OUTDOOR GRILL, OVEN...
- 01/01/15--05:00: COMPOSITIONS AND METHODS FOR ENHANCING EXERCISE PERFORMANCE
- 01/01/15--05:00: FASTING CONDITION AS DIETARY TREATMENT OF DIABETES
- 01/01/15--05:00: LOW DENSITY CHEWING GUM AND METHOD OF MAKING SAME
- 01/01/15--05:00: DIETARY SUPPLEMENTS CONTAINING CAFFEINE AND NIACIN
- 01/01/15--05:00: PET FOOD
- 01/01/15--05:00: METHOD OF INSTANTIZING AMINO ACIDS
- 01/01/15--05:00: SYSTEMS AND METHODS FOR MAKING SINGLE-CUP BEVERAGES
- 01/01/15--05:00: Method for Cooking Foods, and Apparatus Implementing the Method
- 01/01/15--05:00: METHOD FOR PRODUCING PURIFIED TEA EXTRACT
- 01/01/15--05:00: HONEY CUBE
- 01/01/15--05:00: BIOPRESERVATION METHODS FOR BEVERAGES AND OTHER FOODS
- 01/01/15--05:00: PROCESSES FOR PREPARING FRUIT AND VEGETABLE SNACKS
- 01/01/15--05:00: FORCED MOISTURE EVACUATION FOR RAPID BAKING
- 01/01/15--05:00: OUTDOOR GRILL, OVEN AND FIRE PIT UNIT
The present invention relates to improved powderous formulations of organic acids or esters having an aromatic ring system, as well as to the production of such formulations.
Compositions and methods are provided for improving canine exercise performance. The compositions are pre-exercise supplements that generally comprise (a) about 35% to about 60% protein or amino acids, comprising one or more structural proteins, one or more bioavailable proteins and one or more branched chain amino acids; (b) about 20% to about 38% fat, comprising at least one source of medium chain triglycerides; and (c) about 5% to about 25% carbohydrate. The methods involve administering the supplement to the animal within about 30-60 minutes before the beginning of the exercise session. The supplements can be administered in conjunction with one or more other exercise performance-enhancing or recovery agents.
A method of alleviating symptoms of, or treating, pancreatic beta-cell damage in a subject includes a step of identifying a subject having pancreatic beta-cell damage. Multiple cycles of a diet protocol are administered to the subject. The diet protocol includes administering of a fasting mimicking diet and a re-feeding diet where the fasting mimicking diet is provided for a first time period and the re-feeding diet is provided for a second time period.
Low density chewing gums having a density of less than 0.60 g/cc comprise at least 50% polymer and less than 40% bulking agent and filler combined. The low density chewing gum may be produced by mixing the ingredients with supercritical fluid carbon dioxide and cooling the mixture. The mixture may optionally be cut into pieces and coated.
Dietary supplements that can provide energy to a user are described herein. The dietary supplements can contain a delivery matrix suitable for being added to a foodstuff, caffeine and niacin. The dietary supplements can be odorless and flavorless. The caffeine can be provided by green coffee bean extract. Other components, including green tea extract, can also be present.
A method is provided for forming a two component beverage using a container having two compartments, an upper compartment and a lower compartment, each containing a beverage ingredient, The upper compartment contains a first beverage ingredient, such as powdered milk, and the lower compartment 8 contains a second beverage ingredient, such as instant coffee. The upper compartment can be stacked above the lower compartment such that access to the lower compartment is through the upper compartment.
In a pet food for a senior cat, and the like, for which strict adjustment of the content of the mineral component is required, to provide a pet food excellent in terms of palatability at the same time while stabilizing the quality by the strict adjustment of the mineral component. the content ratio of free amino acid present on the surface of pet food pellets is 5.0% or more relative to total free amino acid of the pet food, and a fluctuation range as defined by the maximum to the minimum value of total mineral content among ten lots of product is 1.0% or less.
The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage.
This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles.
The invention provides for a method of absorbing carbon dioxide comprising providing a container containing a product that gives off carbon dioxide, placing calcium hydroxide into the container, and sealing the container to form a sealed container.
Systems and methods are disclosed for providing hot beverages using a beverage system integrated into a faucet. The faucet- integrated beverage system can include a hot water reservoir mounted under a countertop and fluidly coupled to a cold water supply line. The temperature and fill level in the hot water reservoir can be controlled using control circuitry provided on a circuit board communicatively coupled to the hot water reservoir and one or more sensors. A beverage supply line can extend from the hot water reservoir to a beverage dispensing unit, which can be coupled to the faucet or mounted on the faucet deck. The beverage system can also include an activation button mounted on the faucet or the faucet deck and communicatively coupled to the control board for initiating a brewing process.
Provided is a cooking apparatus, preferably including a plurality of heating plates for contact cooking. The cooking time is determined by selecting a desired degree of cooking of the food. After estimating the surface area occupied by the food on one of the heating plates, said cooking time is calculated on the basis of the desired degree of cooking, the thickness of the food, and the surface area occupied by the food
Provided is a production method for a purified tea extract having improved solubility of the non-polymer catechins in a solvent. The production method for a purified tea extract according to the present invention comprises bringing a tea extract into contact with a magnesium-type or lithium-type cation exchange resin.
A honey gelatin product for use as a sweetener and the like comprises or consists of about one teaspoon of filtered alfalfa honey added into an animal gelatin cube of bovine gelatin that is solidified as for example a relatively generally cubic shaped lozenge. The invention also contemplates making a honey gelatin product for use as a sweetener that includes the step of providing a mass of clover honey and a smaller mass of liquid bovine gelatin. The honey is heated to a temperature of up to about 40° C. and filtered to remove impurities and prevent beading or removal of any existing beading therefrom. The honey is injected into the animal gelatin cube with additional herbs cooled to about 20° C. and packaged and placed into a dark covered sealed container.
A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.
Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms.
A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
A process for preparing concentrated food products including using a centrifugal evaporator to for a concentrated food mixture that can be passed through an extruder to form a final concentrated food product. The concentrated food product is made of 100 weight percent fruit and vegetables wherein no sugar is added during the production process. The concentrated food product contains less than 20 weight percent water and provide an excellent source of vitamins and nutrients.
A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.
A multi-purpose unit configured for fire usage having a body with an interior volume selectively closable by doors attached to sidewalls spaced between a base and a top. The interior volume contains spaces for grilling, baking, and heating. The heating space houses a grate to support a heat source. The grate is positionable between a first position generally adjacent the base and a second position generally adjacent the baking or grilling space. The intensity of heat in the baking and grilling spaces is adjusted by positing the heat source closer to or further from the space. In one embodiment the heating space may be exposed by selectively opening one or more doors over the space for use as an outdoor fire pit.