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Articles on this Page
- 03/12/15--05:00: _COOKING APPLIANCE
- 03/12/15--05:00: _CHOCOLATE PITA DESSERT
- 03/12/15--05:00: _METHOD AND MACHINE ...
- 03/12/15--05:00: _DELIVERY ASSEMBLY F...
- 03/12/15--05:00: _Insulated Multifunc...
- 03/12/15--05:00: _SPLIT DECANTER
- 03/12/15--05:00: _Organic Compounds
- 03/12/15--05:00: _MODIFIED THAUMATIN ...
- 03/12/15--05:00: _SOURSOP LEAF DRINK ...
- 03/12/15--05:00: _PREMIUM FORMULATED ...
- 03/12/15--05:00: _Cell Transfection M...
- 03/12/15--05:00: _CARBOHYDRATE COMPOS...
- 03/12/15--05:00: _CELLULOSE ETHER COA...
- 03/12/15--05:00: _TOMATO VARIETY NUN ...
- 03/12/15--05:00: _METHODS AND COMPOSI...
- 03/12/15--05:00: _GENERATION OF PLANT...
- 03/12/15--05:00: _GENERATION OF PLANT...
- 03/19/15--05:00: _METHODS FOR INCREAS...
- 03/19/15--05:00: _BIOPROTECTION USING...
- 03/19/15--05:00: _ANTIBIOTIC SENSITIV...
- 03/12/15--05:00: COOKING APPLIANCE
- 03/12/15--05:00: CHOCOLATE PITA DESSERT
- 03/12/15--05:00: SPLIT DECANTER
- 03/12/15--05:00: Organic Compounds
- 03/12/15--05:00: MODIFIED THAUMATIN PREPARATION
- 03/12/15--05:00: SOURSOP LEAF DRINK AND METHOD OF MAKING SAME
- 03/12/15--05:00: PREMIUM FORMULATED EGG PRODUCT
- 03/12/15--05:00: Cell Transfection Method
- 03/12/15--05:00: CARBOHYDRATE COMPOSITIONS
- 03/12/15--05:00: CELLULOSE ETHER COATING COMPOSITIONS AND METHODS
- 03/12/15--05:00: TOMATO VARIETY NUN 09015 TOF
- 03/12/15--05:00: GENERATION OF PLANTS WITH ALTERED PROTEIN, FIBER, OR OIL CONTENT
- 03/12/15--05:00: GENERATION OF PLANTS WITH ALTERED OIL, PROTEIN, OR FIBER CONTENT
- 03/19/15--05:00: METHODS FOR INCREASING SWALLOWING EFFICACY
- 03/19/15--05:00: BIOPROTECTION USING LACTOBACILLUS RHAMNOSUS STRAINS
A method of heating an item in a cavity of a cooking appliance including the steps of detecting the size of the item at a first time during a cooking cycle and detecting the size of the item at a second time during the cooking cycle. The cooking cycle is then controlled at least partially based on the size of the item at the second time during the cooking cycle. A cooking appliance for carrying out the method is also provided.
A gyro-style pita dessert with an example of its method of preparation including a recipe and an apparatus for use in holding a chocolate cone at a desired temperature for preparing the dessert.
The invention relates to a method and a device for the production of portions from at least one continuous strand of a food product, in particular for the production of meatballs. The machine comprises: an extrusion device which can deliver a continuous strand in a vertical direction, and a portioning device including at least one cutting system. The cutting system comprises cutting elements (30) which can be moved transversely to the vertical direction between an open position, in which the strand passes between the cutting elements, and a closed position for cutting the strand and forming portions of the food product. In addition, each cutting system comprises ejection means (5) for ejecting the portions downwards from the cutting elements.
A delivery assembly for a machine for preparing liquids product by means of cartridges includes: an injector device, to let water and/or steam under pressure in the cartridge,an infusion chamber, facing the injector device and capable of receiving one said cartridge,retention element, capable of maintaining the cartridge in a position substantially coaxial to the infusion chamber and the injector device. The retention elements comprise:a support element of the cartridge, sustained in a displaceable way by the injector device in a part thereof that generally faces towards the outlet passage; andguiding elements mounted in a fixed position at generally opposite side parts of the injector device, that frontally protrude from the injector device and are capable of laterally constraining the cartridge to guide it until a position substantially coaxial to the infusion chamber.
One embodiment: A portable insulated beverage brewing device 10 for liquids and gravity fed method for brewing. A device 10, with lid 14 and vessel 12, may house insulation 52A and 52B, liner reservoir 50A and 50B, and filter 28 to brew hot or cold liquids and contain hot or cold liquids for controlled dispensing 26. A large capacity filter 28 secures inside the vessel 12 accepting brew mixtures for gravity fed brewing method.
There is disclosed a device to decant liquids, such as red wine, that comprises a top section having a pouring neck, removably coupled to a bottom section. In one embodiment, the top section is coupled with a threaded screw and a food grade seal there between. In various embodiments, the top and bottom sections may comprise an inorganic material, such as a glass or metal, and an organic material, such as a polycarbonate, polypropylene or polyethylene. Combinations of these materials may also be used. Methods of decanting wine using the disclosed device such as at a desired temperature are also disclosed. These methods comprises thermally treating the bottom section prior to assembly and decanting occurs.
A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
The present invention relates to processes for preparing compositions containing thaumatin having desired properties. More particularly but not exclusively, it relates to compositions containing thaumatin having particular organoleptic properties, and to processes for their manufacture.
A soursop drink and methods of producing a soursop drink are described. The method involves (a) providing soursop leaves; (b) treating the soursop leaves with heated, moist air or heated water to produce heat treated soursop leaves; (c) pressing the heat treated soursop leaves through one or more filters to produce a soursop leaf solution and (d) combining the soursop leaf solution with one or more additional ingredients such as ginger and/or cinnamon to produce a soursop leaf drink. The soursop leaf drink may also contain honey or other suitable sweetener.
The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.
The present invention relates to methods for transfecting cells. In particular, the present invention relates to methods of transfecting primordial germ cells in avians, and to methods of breeding avians with modified traits.
Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.
The present disclosure is directed to cellulose ether compositions for film-forming coating applications. A coating composition is provided which contains an aqueous solution of either a very low viscosity cellulose ether or a low-hydroxypropyl cellulose ether, the coating composition having low color. The low viscosity of the cellulose ether component enables the coating composition to contain a high concentration of cellulose ether. Provision of these high concentration cellulose ether coating solutions improves production efficiency by reducing the time required to coat a substrate.
The invention provides a new and distinct hybrid variety of tomato, NUN 09015 TOF.
The invention provides methods, compositions and transformation systems for modifying the levels of transcription factors in plants such as Solanaceous plants, and introducing disease resistance genes into plants, to produce products with elevated levels of antioxidant compounds, including but not limited to flavonols and chlorogenic acid, as well as exhibiting enhanced disease resistance, and optionally altered appearance. Preferred plants are those in which introduced genes are from Solanaceous species.
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.
In a general embodiment, a method for increasing efficacy of a swallow response is provided. The method includes providing a thickened composition having a xanthan gum thickening component, and orally administering the composition to an individual having, or at risk of having, a swallowing impairment. In an embodiment, the efficacy of the swallow response is increased by reducing an amount of pharyngeal residue in the individual's piriform sinuses, valleculae, and/or pharyngeal wall during or after the individual swallows the composition.
The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus rhamnosus CHCC5366 with accession no. DSM23035. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus paracasei, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.
A Bacillus strain characterized by (i): sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline and chloramphenicol; (ii) antimicrobial activity against E. coli and Clostridium perfringens; and (iii) a sporulation percentage of at least 80 when measured after 2 days of incubation. The invention further relates to a method for selecting such strains. Many of the identified strains according to the invention are of the species Bacillus amyloliquefaciens. Some of the Bacillus amyloliquefaciens were further identified as Bacillus amyloliquefaciens subsp. amyloliquefaciens whereas others were identified as amyloliquefaciens subsp. plantarum. A Bacillus strain of the invention may be used as a feed additive to animal feed where it has a probiotic effect.