The present invention relates to Brassica juncea ROD1 nucleic acid sequences and proteins and the use thereof to create plants with increased levels of C18:1 and reduced levels of saturated fatty acids in the seeds.
BRASSICA ROD1 GENE SEQUENCES AND USES THEREOF
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LETTUCE VARIETY 41-188 RZ
The present invention relates to a Lactuca sativa seed designated 41-188 RZ, which may exhibit a combination of traits including resistance against downy mildew (Bremia lactucae) races Bl:1 to Bl:31 and Ca-I to Ca-VIII, currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, and to corky root rot (Sphingomonas suberifaciens), as well as having solid main veins and narrow base leaves. The present invention also relates to a Lactuca sativa plant produced by growing the 41-188 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-188 RZ.
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PACKAGE RECOGNITION SYSTEM
The invention provides a beverage production machine having an apparatus for recognising a package. The apparatus comprises two resonant tank circuits, each comprising a coil and a capacitor; two electronic circuits for detecting changes in coil impedance; a means for generating a signal which is indicative of the changes; and means for controlling the beverage production machine according to the signal. The machine also comprises a holder for supporting the package. The package for use in the machine comprises a base unit having a compartment which contains tea material, and a rim with a projecting lip; conductive material associated with the package having two edge sections situated on opposite sides of the compartment; and a lid attached to the base unit around the rim, the central portion of the lid comprising at least one perforated line. The invention also provides a method of recognising the package.
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HIGH FORCE AND HIGH STRESS DESTRUCTURING OF CELLULOSIC BIOMASS
A process for mechanical destructuring of cellulosic biomass was developed that makes use of a short application of high compression, impact, and shearing forces. The biomass may be destructured using a specific energy input that is less than 40% of the total combustible energy of the biomass. The destructured biomass, with or without saccharification and/or in-feed glycosyl hydrolase enzymes, may be used in feed applications.
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METHOD FOR NANOCAPSULATION OF HYDROPHOBIC COMPOUNDS AND COMPOSITIONS THEREOF
Nanoencapsulation of hydrophobic compounds using native casein micelles by means of PH changes and ultrasonication.
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WET GRANULATION PROCESS AND GRANULATE MATERIAL COMPRISING ARABIC GUM
The invention relates to a wet granulation process comprising contacting a material to be granulated with a granulating liquid, wherein the granulating liquid comprises Arabic gum. The process may be used for improving dissolution kinetics of the material to the granulated, for example, of Arabic gum and/or metal salts, such as organic metal salts. Furthermore, the invention relates to a granulate material comprising Arabic gum, wherein the individual granules making up the granulate material are porous, preferably exhibiting a mean porosity of between about 15% to about 75%, which are obtainable by the process according to the present invention. The invention also provides a composition comprising the granulate material, for example, for the preparation of a liquid, such as a beverage, and the granulate material and the composition of the present invention for use as a medicament and/or as a dietary supplement.
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ADAPTERS FOR CONSUMABLE PRODUCT PACKAGES AND METHODS FOR USING SAME
Adapters for consumable product packages and methods of using same are provided. The adapters are designed to provide functional features to packages that are not structurally capable of providing such functions. The functional features may include, for example, spill-resistance, flow-control, ease of use, etc. In a general embodiment, the adapters of the present disclosure include a valve comprising an outlet and a cap that is so constructed and arranged to seal the valve. The valve is so constructed and arranged to provide a functional feature and to attach to a package fitment. In another embodiment, packages are provided that include two-component adapters configured to provide specific functional features to the packages.
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METHOD FOR SEXUAL ENHANCEMENT
The invention relates to a method for sexual enhancement comprising placing a flavored dissolvable film strip, edible flavored gel or flavored edible spray in intimate contact with the vagina, clitoris, and/or perineum. The film strip, edible flavored gel or spray compositions contain a probiotic but do not contain any pharmaceutical ingredients. The edible flavored dissolvable film strip comprises a flavoring agent, a probiotic, a dissolvable film forming agent and a sweetening agent. The addition of human mucosal secretions dissolves the film strip, thereby creating a flavor and probiotic enhanced mucosal environment.The film strip, spray or gel compositions may also contain a coloring agent, a glow-in-the-dark agent, a tingling agent, an aroma enhancing agent.
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STABLE THICKENER FORMULATIONS
Stable thickener formulations and nutritional compositions having the stable thickener formulations are provided. In a general embodiment the present disclosure provides a stable thickener formulation comprising from about 0.015% to about 0.05% by weight of carrageenan and from about 1.2% to about 4.0% by weight of starch. The stable thickener formulation can be used in nutritional compositions used to treat a variety of physiological conditions.
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DISPOSABLE WINE FERMENTATION VESSEL WITH CAP MANAGEMENT AND INTEGRAL PRESS
A disposable winemaking apparatus for fermenting wine containing skins, seeds, and stems that form a cap includes a single-use, dual chamber plastic bag that incorporates a mechanism to agitate and disperse the cap in order to maximize extraction of color and flavor. It also includes an integral press mechanism to squeeze out the fermented juice through a strainer, retaining the pomace in the disposable bag. The device may also be used for racking and transfer of wine during aging.
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Low Carbohydrate Bakery Items
The present invention relates to a low carbohydrate bakery item that does not contain any traditional flour, such as white or wheat flour. Instead, the bakery product has other ingredients that allow the bakery product to have similar characteristics, including taste and texture, as a traditional bakery item. The dough created for the bakery products has a consistency that allows it to be processed using traditional commercial bakery equipment, which typically cannot be used with other low carbohydrate bakery products because of the toughness of the dough.
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DEVICE AND METHOD FOR MAKING AN IRREGULAR DOUGH PRODUCT
A press assembly for forming a food product where the press assembly includes a cutting dye including a body that extends from a proximal end to a distal end. The proximal end has an irregular shape and a sharp edge configured to cut the food product into the irregular shape. The body has an interior surface surrounding an interior space. The press assembly further includes a pressure plate arranged within the interior space. The pressure plate includes a pressing surface including a first zone and a second zone surrounding and extending from the first zone at a taper angle such that an outer end of the second zone is recessed from an inner end adjacent the first zone. The cutting dye and the pressure plate cooperate to press and cut the food product. The food product is also described.
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PRODUCTION OF CHEESE WITH S. THERMOPHILUS
The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea. The present invention also provides methods, compositions, and systems for reducing the amount of open texture (e.g., slits, cracks, or fractures) in gassy cheeses, such as cheddar cheese.
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METHOD FOR PREPARING CHEESES WITH IMPROVED AROMA
The present invention provides a method for preparing fermented milk products, especially cheeses such as foil-ripened cheeses, wherein said cheeses have a sulphur aroma.
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FOOD PRODUCT WITH FILLING WITH HIGH AMOUNT OF LIVE LACTIC CULTURES
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 105 cfu/g, preferably 106 cfu/g, more preferably 107 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log10 per month.
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DOUGH-BASED VASE-SHAPED SNACK HEATABLE BY MICROWAVE
The dough-based vase-shaped snack comprises a cone- or cylinder-shaped outer layer (11) made of dough having a closed lower portion (11a) and a rim upper portion (11b) around an open top, and a savoury or sweet filling (12) located within said outer layer (11) and having a top surface (12a) exposed at said open top of the outer ayer (11). The filling (12)comprises a hollow core (12b) open at said top surface (12a) thereof, said hollow core (12b) being sufficiently wide to allow for the microwaves to propagate through it and provide for the irradiation with microwaves of the filling (12) from surfaces of the hollow core (12b).
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STABILIZED CHEESE PRODUCTS
A method of producing a frozen microwaveable, coated food product, involves providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm, mixing the pieces of cheese with a stabilizing composition, mixing to form a homogenous cheese dough, forming the dough into portions, freezing the portions and maintaining the frozen portions for at least eight hours, applying a pre-coating to the frozen portions to produce pre-coated portions, applying a batter coating to the pre-coated portions to produce batter coated portions, applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion, frying the crumb coated portions to produce fried portions, and cryogenically freezing the fried portions.
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FOOD COOKING DEVICE, AN ELECTRONIC LIBRARY AND METHODS RELATED THERETO
The invention relates to a food cooking device (300) having a plurality of heating means (301a-301d) for heating a respective food item. The device is provided with control means (302) arranged to individually control energy supply to each of the heating means (301a-301d). According to the invention the device (300) includes a microprocessor (303) with downloading means (304) arranged to download a set of food cooking process data. The control means (302) is arranged to control the energy supply in response to the downloaded set of food cooking process data. The invention also relates to an electronic library (600) having a plurality of information units, which are arranged to be downloadable from external users. According to this aspect of the invention each information unit includes a set of food cooking process data. Each set includes at least two food item cooking instructions. Each food item instruction includes data defining a food item and one or more groups of operation parameters. Each group of operation parameters includes energy supply data and related time duration data for heating means in a cooking device. The invention also relates to a method for cooking food and to a method for providing food cooking support.
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PROCESS FOR THE PRODUCTION OF REFINED WHOLE-WHEAT FLOUR WITH LOW COLORATION
A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow them to be treated; (d) milling the endosperm that is obtained in step (c) in order to homogenize the particle size to approximately 150-180 microns; (e) treating the germ in order to reduce the reactivity of the lipids contained therein; (f) treating the bran obtained in step (c) by: (f-i) separating the stream of bran coming from step (c) in order to produce a fine bran and a coarse bran, and (f-ii) milling the coarse bran from step (f-i) in order to obtain a pulverized bran with a particle diameter of approximately 180 microns; (g) mixing the endosperm from step (d), the germ from step (e), the fine bran from step (f-i), and the pulverized bran from step (f-ii) in a measurable and controlled manner in order to obtain a whitish whole-wheat flour that consists of approximately 80.0% endosperm, approximately 17.5% bran, and approximately 2.5% germ.
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CHEESE-MAKING METHODS AND APPARATUSES
The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment a tube within a tube design is used for the production of pasta filata cheese.
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