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Articles on this Page
- 04/02/15--05:00: _Birch Sap Beverage
- 04/02/15--05:00: _Barbecue Seasoning ...
- 04/02/15--05:00: _METHOD AND SYSTEM F...
- 04/02/15--05:00: _AQUEOUS CHLOROUS AC...
- 04/02/15--05:00: _APPARATUS FOR BREWI...
- 04/02/15--05:00: _MULTI-LAYER MEMBRAN...
- 04/02/15--05:00: _METHOD FOR THE SELE...
- 04/02/15--05:00: _Nozzle Device And N...
- 04/02/15--05:00: _HEATING PAD ASSEMBL...
- 04/02/15--05:00: _DEVICE FOR FORMING ...
- 04/02/15--05:00: _FOOD COMPOSITION CO...
- 04/02/15--05:00: _PROCESS FOR THE HUM...
- 04/02/15--05:00: _Method and Apparatu...
- 04/02/15--05:00: _OIL AND FAT COMPOSI...
- 04/02/15--05:00: _METHOD FOR PROVIDIN...
- 04/02/15--05:00: _Bioactive Additive
- 04/02/15--05:00: _Nucleic Acids, Cell...
- 04/02/15--05:00: _SMALL MOLECULE MODU...
- 04/02/15--05:00: _FEED FOR FISH
- 04/02/15--05:00: _High Yielding Soybe...
- 04/02/15--05:00: Birch Sap Beverage
- 04/02/15--05:00: Barbecue Seasoning Utensil
- 04/02/15--05:00: AQUEOUS CHLOROUS ACID SOLUTION FOR USE AS DISINFECTANT
- 04/02/15--05:00: APPARATUS FOR BREWING A BEVERAGE AND RELATED METHOD
- 04/02/15--05:00: MULTI-LAYER MEMBRANE CAPSULE FOR PREPARING A BEVERAGE
- 04/02/15--05:00: HEATING PAD ASSEMBLY FOR CONTAINER WARMING
- 04/02/15--05:00: DEVICE FOR FORMING PORTIONS OF FOOD IN MULTIPLE RECEPTACLES
- 04/02/15--05:00: FOOD COMPOSITION COMPRISING A BLEND OF CELLULOSE ETHERS
- 04/02/15--05:00: Method and Apparatus For Aging Coffee
- 04/02/15--05:00: OIL AND FAT COMPOSITION SUITABLE FOR NON-TEMPERING HARD BUTTER
- 04/02/15--05:00: Bioactive Additive
- 04/02/15--05:00: Nucleic Acids, Cells, and Methods for Producing Secreted Proteins
- 04/02/15--05:00: SMALL MOLECULE MODULATORS OF THE COLD AND MENTHOL RECEPTOR TRPM8
- 04/02/15--05:00: FEED FOR FISH
- 04/02/15--05:00: High Yielding Soybean Plants with Low Linolenic Acid
A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed.
A barbecue utensil having a hollow cylindrical handle with a plunger access opening along the back side of the handle; food handling means removably attachable by an adapter to the bottom end of the handle; and a fluid syringe having a plunger at a top end and a fluid outlet at a bottom end, the syringe reversibly insertable into the bottom end of the handle, wherein the fluid outlet is reversibly connectable to the top end of the food handling means, which may be a fork, basting brush or spatula, for discharge of a fluid seasoning from a syringe into or onto a food item. A food thermometer or grill cleaning brush may also be attached to the handle.
A system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial solution that did contact the raw food products combine to form a reclaimed antimicrobial solution. The reclaimed antimicrobial solution is collected in the receptacle and is pumped through the piping to a location for reuse.
A process for producing aqueous chlorous acid solution in which chlorous acid, which is safe for the human body, is easy to handle, and less generates chlorine dioxide, is yielded and used as a disinfectant for a pretreatment in food processing. To an aqueous sodium chlorate solution is added sulfuric acid or an aqueous solution thereof in such an amount and concentration that the pH of the aqueous solution can be kept at 2.3-3.4 to thereby react them and generate chloric acid. Subsequently, hydrogen peroxide is added to the chloric acid in an amount which is equal to or larger than the amount necessary for a reduction reaction to thereby yield chlorous acid. Any one of inorganic acids, inorganic acid salts, organic acids, and organic acid salts, or two or more thereof, or a combination or these is added to the aqueous solution containing chlorous acid yielded, whereby the chlorous and acid can be present for long and the pH of the aqueous solution is regulated to regulated to 3.2-7.0. Thus, high bactericidal power is imparted thereto.
Disclosed is an apparatus for brewing a beverage, such as coffee, as well as associated methods for brewing a beverage. Apparatuses and methods are disclosed to reduce labor involved in pour-over brewing techniques, while providing greater consistency in the results. Manual and/or automatic movements are provided to a filter (e.g., rotation) and/or a nozzle dispensing liquid over the filter. Water dosage and timing therefore can be automated to the filter. The nozzle can be positioned off-center with respect to the filter to ensure wetting thereof. The nozzle can be made movable for constrained changes to the path of liquid flow relative to the rotating filter.
A system, method and capsule are usable for preparing a predetermined quantity of beverage suitable for consumption using an extractable product. The system includes an exchangeable capsule, and an apparatus including a receptacle for holding the exchangeable capsule, and a fluid dispensing device for supplying a fluid to the exchangeable capsule. The exchangeable capsule includes a circumferential wall, a bottom, and a lid. The wall, bottom and lid enclose an inner space including the extractable product. The receptacle includes bottom piercing means intended for piercing an entrance area of an alternative capsule for creating at least one entrance opening for supplying the fluid to the extractable product. The entrance area of the capsule includes an entrance filter for supplying the fluid to the extractable product there through. In use, the entrance filter is positioned at a distance from the bottom piercing means, such that the capsule of the system is not pierced by the bottom piercing means. The filter is a multi-layer filter including at least a first layer and a second layer bonded together. The first layer has a higher tear strength than the second layer and the second layer has a higher stiffness than the first layer.
The disclosure provides a method for selectively removing sulfites, for example bisulfite anionic species, from a beverage comprising free sulfite by providing an effective amount of a non-ionic, solid phase material and contacting the beverage with the solid phase material thereby sequestering the free sulfite on the non-ionic, solid phase material and providing a beverage having a reduced amount of free sulfite that otherwise maintains the general chemical composition with which it started. The disclosure further provides a device for selectively removing sulfite from a beverage comprising a container for receiving a beverage comprising free sulfite, said container enclosing a non-ionic, solid phase material capable of sequestering free sulfite, and a modular apparatus comprising a sulfite capture module and optionally a sediment filter module or an aeration module. Optionally, the non-ionic solid phase material is food-safe.
Nozzle device and nozzle for atomisation and/or filtration as well as methods for using the same. The present invention relates to a nozzle and nozzle device for atomisation, in particular a micro-machined reinforced nozzle plate, that may produce small liquid droplets in air (spray) or into a liquid (emulsion) with a narrow droplet size distribution and to make small air bubbles into a liquid (foam) and to methods of making the same. The invention is further related to a nozzle part for filtration as well as means and methods to facilitate atomisation and filtration.
Disclosed herein are heating pad assemblies for a food serving container, wherein the assemblies comprise a heating pad and a pouch configured to hold the heating pad. Also disclosed are methods for warming a food serving container comprising steps of obtaining a heating pad; heating the heating pad; placing the warm heating pad in a pouch to obtain a heating pad assembly; and placing the heating pad assembly under the container.
A device for forming portions of food is proposed, comprising a hydraulic press. rne press has at least one hydraulic pressure generator and at least two actuators, wherein each of the actuators comprises a working cylinder and the working cylinders are hydraulically connected. It is preferably provided that a die has at least two separate receptacles for receiving portions of food. The receptacles interact with respective pressing tools, and the pressing tools can in each case be moved by means of an actuator, in particular by means of a pressing ram.
The presently disclosed and claimed inventive concept(s) relates generally to a food composition for reducing fat comprising flour and a binder, and methods of making the composition and using the composition to reduce fat in fried and baked foods. The binder is a blend of two or more different water soluble cellulose ethers.
The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, which process is highly efficient and cost effective, as only membrane filtration techniques, such as microfiltration and ultrafiltration, are required. By carefully controlling the process parameters, a product is obtained in which most of the major components are within the desired range for an infant formula base product. The invention also relates to products obtainable by the process according to the invention.
A method and apparatus for aging coffee, which both accelerates the aging process, and also imparts and develops a desired flavor profile in the finished (roasted and brewed) bean. Beneficial results are obtained by placing unroasted coffee in intimate contact with or in proximity to aging compounds of interest.
[Object] To provide an oil and fat composition suitable for non-tempering type hard butter that is a low trans fatty acid and non-lauric type and an oil-based food product comprising such an oil and fat composition, the productivity of which is good. [Means for solving problem] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (d): (a) an X3 content is 1 to 20% by weight;(b) an X2O content is 50 to 90% by weight;(c) a weight ratio of XOX/X2O is 0.20 to 0.80; and(d) a diglyceride content is not more than 3.5% by weight.X represents saturated fatty acid having 14 carbon atoms or more and O represents oleic acid.
A method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, comprising the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel;(b) maintaining the initial temperature for at least 30 minutes;(c) adding cold water; and(d) immediately spray-drying the solution to give the cocoa replacer; the water in step (a) comprising from 12-22% of the total weight of roasted wheat, roasted and/or malted barley and water, and the water in step (c) comprising from 25-40% of the water in step (a). The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.
The bioactive additive is made by processing bee pollen. The bioactive additive includes 33% to 40% by weight of bee pollen, 20% to 33% by volume of water, and 33% to 40% by volume of an alcohol such as ethanol. The bioactive additive, when added to products such as bread and bread-like products, enriches the products with amino acids, vitamins, and minerals. The bioactive additive can be used in food production, for example, in the preparation of bread and bread-like products.
A method for producing a secreted recombinant polypeptide sequence is provided. In some embodiments it comprises providing a recombinant microorganism comprising a recombinant nucleic acid comprising a first nucleic acid sequence encoding the recombinant polypeptide sequence operatively linked to a second nucleic acid sequence encoding a signal peptide; and culturing the recombinant microorganism in a culture medium under conditions sufficient for production and secretion of the recombinant protein by the recombinant microorganism. In some embodiments the coding sequence for the signal peptide is not native to the recombinant microorganism. In some embodiments the recombinant microorganism is photo synthetic. Also provided are recombinant photosynthetic microorganisms, isolated polypeptides comprising a signal peptide comprising an amino acid sequence disclosed herein, and isolated nucleic acids comprising a coding sequence for one of the signal peptides, among other things.
The present invention relates to the use of compounds which are capable of producing a cooling sensation when they are brought into contact with the human body. In particular, the present invention relates to the use of compounds modulating TRPM8, and optionally to the use of compounds selectively exhibiting agonist activity at the TRPM8 channel. Such compounds have applications in many fields, particularly in oral and personal hygiene products and foodstuffs, but also in pharmaceutical composition products, cosmetics, textile products and packaging products. The present invention further relates to products containing such compounds and to the medical use of such compounds.
A fish feed includes carvacrol and/or salvia extract (provided that where the fish feed comprises carvacrol and not salvia extract the lipid content of the fish feed is at least 15 wt %). The salvia extract may be selected from extract of Salvia officinalis and extract of Salvia lavandulifolia. The carvacrol may be synthetic or may be extracted from Origanum vulgare.
The invention overcomes the deficiencies of the prior art by providing methods for marker assisted selection to create plants of a soybean variety that exhibit a mid/low linolenic acid content with a commercially significant yield and an agronomically elite phenotype. The invention also provides derivatives and plant parts of these plants. Further provided by the invention are methods for the use of these plants. The invention is significant in that oil with decreased linolenic acid exhibits numerous beneficial characteristics yet prior art varieties with decreased linolenic acid also exhibited decreased yield and poor agronomic quality.