A process of preparing a fresh unpasteurized juice product combining cooked and raw produce to maximize bio-availability of nutrients. The juice product is prepared by pre-treating ingredients, including a fruit and herbs, by keeping them at a temperature between 41 F and 45 F until the ingredients are ready to be juiced. The ingredients are then crushed in a cold-press juicer to extract pulp without losing its nutrients. The pulp is then allowed to sit for a predetermined period of time to enable mixing of the nutrients to form new compounds that work synergistically for healing and boosting immunity. The process further includes filtering the pulp. Sour produce is added as a preservative to increase the shelf life of the juice.
Process of Preparing Fresh Unpasteurized Juice
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WATERMELON VARIETY NUN 7201 WMW
The invention relates to the field of Citrullus lanatus, in particular to a new variety of watermelon designated NUN 7201 WMW as well as plants, seeds and watermelon fruits thereof.
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SALT REDUCED EMULSIFIED MEAT PRODUCTS
The present invention relates to an emulsifier for use in a salt reduced meat product, a method of using said emulsifier for emulsifying a salt reduced meat product and an emulsified, salt reduced meat product. The emulsifier is selected from salts of fatty acids containing C12-C22, which meat product comprises less than 1.8% w/w NaCl.
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Collapsible Foodstuff Packaging and Method of Mixing Added Condiments
A collapsible foodstuff package comprising a collapsible lower part and a collapsible cover. The collapsible lower part including an enclosed wall (or walls), an open end, and a bottom structure. The collapsible cover including an enclosed wall (or walls), an open end, and a closed top structure. The collapsible cover can be integrally attached or removably attached to the lower part of the collapsible package. The collapsible cover can be positioned so that its wall (or walls) overlap the lower part of the collapsible package. The enclosed wall (or walls) of the collapsible cover are of a predetermined length so as to increase the volume within the collapsible package thereby providing a space wherein the foodstuff and subsequently added condiments can be easily shaken thus allowing dispersal and mixing of the condiments and foodstuff without allowing spillage of the packages contents.
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LIQUID EXTRACT FROM WHOLE CORN KERNELS
A liquid extract is produced when obtaining a processed corn kernel product is obtained from an extraction process in which: an initial unprocessed whole corn kernel is mixed with water at solids levels of between 10% to 50% kernel/water to form a mixture;the mixture is maintained at a temperature of between 50′ C. and 85° C., for at least 30 minutes to form a liquid extract; andthe corn kernels are physically separated from a liquid extract, The ≦5% extracted material may include, but is not limited to, soluble starches, carbohydrates, proteins, fats, oils, fibers, flavonoids, polyphenols, antioxidants, phenolic acids, dyes/pigments, and the like.
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PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES
Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material.
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LETTUCE LINE SV7735LD
The invention provides seed and plants of the lettuce line designated SV7735LD. The invention thus relates to the plants, seeds and tissue cultures of lettuce line SV7735LD, and to methods for producing a lettuce plant produced by crossing a plant of lettuce line SV7735LD with itself or with another lettuce plant, such as a plant of another line. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of a plant of lettuce line SV7735LD, including the gametes of such plants.
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METHODS AND COMPOSITIONS FOR ROOT KNOT NEMATODE CONTROL
The present invention discloses gene targets, constructs and methods for the genetic control of plant disease caused by nematodes of the genus Meloidogyne (root knot nematodes). The present invention relates to achieving a plant protective effect through the identification of target coding sequences and the use of recombinant DNA technologies for post-transcriptionally repressing or inhibiting expression of the target coding sequences in the cells of plant-parasitic nematodes. The disclosed gene targets show significant conservation at the nucleotide level between orthologs from different Meloidogyne species, facilitating genus-wide targeting by RNA interference.
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BREW BASKET AND FILTER PACK FOR ELECTRIC COFFEE BREWING MACHINE
A brew basket is provided for use in a beverage brewing machine. The brew basket includes a body defining a brewing reservoir that extends along a longitudinal length from an open top to a bottom end having one or more openings. The brewing reservoir has an internally tapered multi-sided three-dimensional (3D) shape. The brewing reservoir having a first cross-sectional area at the open top that progressively narrows along the longitudinal length of the multi-sided 3D shape to a smaller second cross-sectional area proximate to the one or more openings at the bottom end. The open top is configured to receive heated water from the brewing machine during a brewing operation with brewed beverage discharging from the one or more openings. The multi-sided 3D shape of the brewing reservoir configured to receive a filter pack having a generally tapered multi-sided 3D shape similar to the multi-sided 3D shape of the brewing reservoir.
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ROBOTIC KITCHEN TOP COOKING APPARATUS AND METHOD FOR PREPARATION OF DISHES USING COMPUTER RECIPIES
A robotic cooking apparatus that can cook dishes using a computer recipe provided by a user and ingredients stored in it. Able to adjust the recipe based on user preference data. Cooking apparatus comprises of ingredient input section, cooking stations, pre-processing and post-processing station. Input section has trays and can be at room temperature or refrigerated for storing perishable ingredients. Robot head assembly is able to transfer ingredients, identify and measure as well as take inventory periodically. Cooking apparatus is connected to a network and can be operated remotely by a fixed or handheld device and monitor its operation remotely.
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COMPOSITIONS AND METHODS FOR DIAGNOSING AND MONITORING HYPERTHYROIDISM IN A FELINE
The present invention provides a method of diagnosing the existence or risk of hyperthyroidism in a feline comprising measuring the level of expression of one or more biomarkers selected from the group consisting of e.g., IYD, TG, SLC5A5, NIS, TPO, TSHR, DUOX1, DUOX2 (ThOX), TGFB1, CSTD, DCN and SEPP1 and the expression products thereof, in a biological sample from the feline, wherein elevated expression of the one or more biomarkers in the sample relative to a control value for expression in a sample from a normal feline or feline population, or a baseline value from the feline, indicates the existence or risk of hyperthyroidism; a method of treating a feline so diagnosed; and compositions, reagents and kits for carrying out the specified methods.
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Prebiotic Formulations and Methods of Use
The invention provides methods and pharmaceutical compositions for treating symptoms associated with lactose intolerance and for overall improvement in gastrointestinal health. Described herein are methods and pharmaceutical compositions for improving overall gastrointestinal health or for decreasing symptoms of lactose intolerance by administering to subject in need thereof a pharmaceutical composition comprising a prebiotic, optionally in combination with effective amount of a probiotic microbe or microbes.
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MEMBRANE-BASED PROCESSES FOR SELECTIVELY FRACTIONATING ESSENTIAL OILS
The present disclosure in general relates to a process for (1) reducing impurities, i.e. undesirable natural components such as waxes and undesirable synthetic materials such as agrochemicals and other environmental pollutants, or (2) fractionation of natural components present in an essential oil using at least one selective membrane.
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CARBONATED BEVERAGE NUCLEATION ACCESSORY
A carbonated beverage nucleation device comprising a solid, non-reactive, non-porous, non-erodible and food-safe three-dimensional body having a top, bottom, vertical central axis oriented top to bottom, and at least a bilateral symmetry about the vertical central axis. Integral recessed, gas bubble nucleation sites are cut from at least an outer surface of the body by mechanical or chemical means. Contacting the body with a beverage causes gas dissolved in the beverage to form bubbles, attach to and then detach from recessed nucleation sites. This increases the quality and quantity of head froth.
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PROCESSES FOR PRODUCING ANIMAL FEED FROM BIOMASS
Processes for producing animal feeds from biomasses are disclosed. Uses of the processed biomasses and, optionally industrial co-products, as animal feeds are also disclosed.
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INFANT FORMULAE AND THEIR PREPARATIONS
The invention pertains to an infant formula powder composition comprising micronized lactose or lactose microcrystals (i) smaller than 30 micrometer, and/or (ii) of which at least 80% has a size less than 20 micrometer, and/or (iii) at least 80% has a size less than 10 micrometer, and/or (iv) having a median particle size D50 below 10 micrometer. The invention also pertains to the use of micronized lactose or lactose microcrystals for improving flow of an infant formula powder composition.
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NUTRITIONAL COMPOSITION FOR LOW BIRTH WEIGHT INFANTS
A nutritional composition for very low birth weight infants which comprises 26 5 to 38 g/l of a source of hypoal-lergenic hydrolysed whey protein with a degree of hydrolysis between 8 and 20, 37 to 46 g/l of a fat source of which 20 to 50% is medium chain triglycerides and which has an n6:n3 ratio between 6 and 12 and 50 to 100 g/l of a carbohydrate source which composition contains between 3.2 and 4.0 grams of protein per 100 kcal.
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SYSTEM AND METHOD FOR MANUFACTURING CHEWING GUM
Disclosed is a method for manufacturing chewing gum, the method including feeding one or more gum ingredients including at least an elastomer into a continuous extruder including a plurality of screws, rotating screws and mixing the one or more ingredients via the rotating of the screws within the continuous extruder, forming a partial chewing gum base via the mixing of the one or more ingredients, creating a flow of the partial chewing gum base including the one or more ingredients through the continuous extruder towards a downstream extent of the plurality of screws via the rotating, and conveying the flow of the partial chewing gum base to a region of the continuous extruder that is proximate the downstream extent of the plurality of screws, wherein the flow includes a temperature of less than 90 degrees Celsius when the flow reaches the downstream extent of the plurality of screws. Some independent claims relate to a flow reaching two different temperatures that are within 20 degrees Celsius. Some independent claims relate to systems comprising extruders having at least three screws. Some independent claims relate to methods for making chewing gums comprising among others the step of feeding an elastomer into a planetary roller extruder.
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THREE-LAYERED CONFECTIONERY WITH IMPROVED TEMPORAL STABILITY
To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability.
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MICROORGANISMS OF THE SPECIES BACTEROIDES XYLANISOLVENS
The present invention pertains to food products comprising microorganisms of the species Bacteroides xylanisolvens, in particular fermented food and probiotic food. These microorganisms are particularly characterized as having a very low pathogenicity and a high safety for human consumption. Furthermore, methods for producing said food products, in particular by fermentation, as well as suitable bacterial strains Bacteroides xylanisolvens of are provided.
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