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Articles on this Page
- 02/16/17--05:00: _Foldable Food Grade...
- 02/16/17--05:00: _METHOD AND DEVICE F...
- 02/16/17--05:00: _Method for Extendin...
- 02/16/17--05:00: _SYNERGISTIC STERILI...
- 02/16/17--05:00: _PACKAGING FOR STEAM...
- 02/16/17--05:00: _COMPRESSED-TYPE INS...
- 02/16/17--05:00: _MULTI-COMPARTMENT BAG
- 02/16/17--05:00: _Automatically Recon...
- 02/16/17--05:00: _Multi-stage filtrat...
- 02/16/17--05:00: _PROTEIN DEAMIDASE
- 02/16/17--05:00: _Wheat with Reduced ...
- 02/16/17--05:00: _SYSTEM AND METHOD F...
- 02/23/17--05:00: _Dough with Fructan ...
- 02/23/17--05:00: _IMPROVED COOKED DOU...
- 02/23/17--05:00: _Filtration System
- 02/23/17--05:00: _PLANT EXTRACT COMPO...
- 02/23/17--05:00: _HIGH STEARIC HIGH O...
- 02/23/17--05:00: _SYSTEM FOR PRODUCIN...
- 02/23/17--05:00: _SYSTEM FOR PRODUCIN...
- 02/23/17--05:00: _METHOD FOR MANUFACT...
- 02/16/17--05:00: Foldable Food Grade Cooking Surface and Method of Use
- 02/16/17--05:00: METHOD AND DEVICE FOR PRODUCING HYDROGEN-CONTAINING DRINKING WATER
- 02/16/17--05:00: PACKAGING FOR STEAMING AND RELATED METHODS
- 02/16/17--05:00: MULTI-COMPARTMENT BAG
- 02/16/17--05:00: Automatically Reconfigurable Microwave Interactive Material
- 02/16/17--05:00: PROTEIN DEAMIDASE
- 02/16/17--05:00: Wheat with Reduced Lipoxygenase Activity
- 02/23/17--05:00: Dough with Fructan and Fructan-Degrading Enzyme
- 02/23/17--05:00: IMPROVED COOKED DOUGH FOR BAKED GOODS SUITABLE FOR BEING DEFROSTED
- 02/23/17--05:00: Filtration System
- 02/23/17--05:00: PLANT EXTRACT COMPOSITIONS AND METHODS OF PREPARATION THEREOF
- 02/23/17--05:00: SYSTEM FOR PRODUCING CHOCOLATE-BASED ARTICLES IN SOLIDIFYING FORM
- 02/23/17--05:00: SYSTEM FOR PRODUCING CHOCOLATE-BASED ARTICLES
The described “Foldable Food Grade Cooking Surface and Method of Use” provides cooks of average skill the means to cook soft and fragile items, such as eggs, omelets, crepes, etc., without breaking such items while cooking. The Foldable Food Grade Cooking Surface is made of flexible, thermally conductive, mechanically stable, food grade material such as silicone with or without reinforcing fillers. The preferred embodiment includes handles for manipulating fragile food items during cooking and serving, without the need for traditional cooking implements. Non-planar surface topology, such as ridges, on the cooking surface of the Foldable Food Grade Cooking Surface contain cooking foods within predefined areas, such as the perimeter, of the cooking surface, and can act as a mold for foods that begin in a state that can flow (e.g. liquids of varying viscosity).
There are provided a method and apparatus for manufacturing hydrogen-containing drinking water that can fill a packaging container with hydrogen-containing water while suppressing the change of the dissolved hydrogen concentration of the hydrogen-containing water to a low level. A method of continuously manufacturing hydrogen-containing drinking water includes (A) a deaeration step, (B) a hydrogen dissolving step, (C) a filling step, and (D) a sealing step. Pressure is applied to water flow channels corresponding to hydrogen-containing water, which is to be injected to a packaging container in the filling step, from purified water that is to be supplied to the deaeration step. The filling step includes: a preparation stage of supplying hydrogen-containing water, to which pressure is applied, into a filling device; a deaeration stage of removing gas, which is present in the packaging container, after connecting the packaging container to the filling device; an injection stage of directly injecting the hydrogen-containing water, to which pressure is applied, into the packaging container; and a discharge stage of discharging hydrogen-containing water, which remains in the filling device, into the packaging container by introducing pressurized air into the filling device. The method further includes a step of immediately proceeding to the sealing step (D) when the injection port and the filling port are disconnected from each other.
Methods for extending the shelf-life of crops (e.g., roots, tubers, bulbs, corms, rhizomes and similar commodities), involving washing the crops (e.g., ginseng roots) in an aqueous solution containing about 50 ppm to about 500 ppm sodium hypochlorite and subsequently coating the crops with an aqueous solution containing chitosan and at least one organic acid (e.g., lactic acid, levulinic acid, acetic acid), and placing the crops in modified atmospheric packaging. The shelf-life of crops can be extended by up to about 38 weeks.
Disclosed is a synergistic sterilizing and preserving method for fresh meat with high voltage electric field plasma and nano photocatalysis, which belongs to the technical field of cold sterilization of food package. The method comprises the steps: uniformly mixing a photocatalyst, a coupling agent and coating liquid at a high speed, performing the coupling to obtain modified coating liquid, smearing the coating liquid onto fee surface of a plastic packaging film to obtain a packaging material with a photocatalytic bacteriostatic function, packaging fresh meat in an MAP (modified atmosphere packing) manner by adopting the bacteriostatic packaging material, wherein a coating containing fee photocatalytic material is disposed at the inner side of a package, placing the packed fresh meat between two electrodes of a plasma generating device, and performing the plasma sterilization under the condition of a high voltage electric field.
A strainable bag with a hook-and-hook closure can include walls formed of a material having multiple layers of polymer or paper or mixtures thereof, and which can include at least one gusset. The hook-and-hook closure allows for liquids or gases to be vented from the bag, as well as for liquids to be removed from the bag interior. The bag can be formed into a full open mouth configuration for ease of filling and ease of dispensing product. The hook-and-hook closure also allows for an imprecise alignment of the closure track to substantially close the bag around the gusset area. Methods of using and manufacturing a strainable bag with a hook-and-hook closure for preparing various food products are also presented.
Disclosed are a compressed-type instant noodle packaging box and a method of manufacturing the same. The packaging box comprises a cuboid packaging box main body (1) of a volume slightly larger than that of the instant noddle block and a box cover (2) covering the packaging box main body, and further comprises a folding container of which a bottom face (4) is adhered together with a bottom face inside the packaging box main body, wherein after opening out in the packaging box main body, the folding container is a cuboid barrel body (14) higher than the packaging box main body; a separately packaged instant noodle bag, seasoning bag and cutlery bag are placed on an upper face of the folding container, and after the box cover covers the packaging box main body, the whole is provided on the outside thereof with a layer of heat-shrinkable film for sealing. The instant noodle packaging box has a small volume, occupies little space, and is convenient for transporting and carrying, the folding and opening methods for the folding container are simple, and the packaging box main body also plays the role of heat insulation.
A method is disclosed for forming a two-compartment bag. The method comprises draping a sheet of bag forming material around a primary fill pipe and one or more secondary fill pipes, forming multiple compartments by sealing the sheet material around the respective fill pipes, filling the various compartments with material, and sealing the bag. The method comprises forming transverse seals so that a transverse seal area of a secondary compartment at least partially overlaps with a transverse seal area of the first compartment, so that the secondary compartment is fixedly folded against the first compartment.The method permits the volume of the secondary compartments to be varied independent from the volume of the primary compartment. Each compartment may be opened without opening the other compartments.In a preferred embodiment the bag is made of a microwave-compatible material, and at least one of the compartments contains a food material intended for reheating or preparation in a microwave oven.
Packaging material includes microwave interactive material and is automatically reconfigurable for selectively controlling transmission of microwave energy through the packaging material. The packaging material is configured to vary, as a function of time, a ratio of microwave energy transmitted through the packaging material. The packaging material is configured so that the microwave energy is automatically selectively transmitted in different ratios.
A multi-stage filtration apparatus (100) for heterogeneous food admixtures comprises supply means (I1) for introducing a input heterogeneous admixture (All) being introduced to the multi-stage filtration apparatus (100), a pre-filtration station (M1) which is intended to receive the input heterogeneous admixture (All) being introduced and to separate it into a first admixture portion (Filtr1) and a residual solid admixture portion (Sol1), a filtration station (M2) comprising at least one tangential filter (F1) which is provided to separate from the first admixture portion (Filtr1) a concentrated suspension portion (Concentrata) and a final filtered portion (Finale), at least one supply device (I2) which is provided to circulate the first admixture portion (Filtr1) in the filtration station (M2). The pre-filtration station (M1) comprises at least one vibrating sieve (V1) in order to separate the heterogeneous admixture (All).
A novel protein deamidase having an activity of directly acting on a side chain amide group of an asparagine residue in a protein to form a side chain carboxyl group and release ammonia, a microorganism that produces the same, a gene encoding the same, a method for producing the same, and use of the same are provided. A bacterium classified into the class Actinobacteria is cultured to generate protein deamidase, and the enzyme is collected from culture.
A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.
A system and method for brewing and dispensing beverages may use customer profiling to select beverages to be produced and presented to a given customer and/or messages to be displayed to the customer, based on customer-specific information stored on a loyalty card, in a local system, or remotely. A user interface mechanism may receive input identifying the given customer. A controller may select a base drink recipe dependent on the customer's identity, and may initiate production of a beverage using the selected drink recipe. Each drink recipe may specify an amount of water, coffee, flavorings, dairy, and/or other ingredients, and may be further customizable to add or remove ingredients and/or to change an amount thereof, based on received user input. The stored customer-specific information may include a customer identifier, account information, a purchase history, a message history, drink recipes, and/or an email address for each of a plurality of customers.
The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it also relates to a method of making said dough, a baked product made from said dough, a method of making a baked product, and to uses of an enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose in making a dough or a baked product.
The invention comprises a process and a product which, by using conventional and basic equipment and without requiring any particular system or equipment for defrosting and fermentation, achieves an optimum-quality product in relation to which the consumer cannot determine whether it is fresh or the result of a defrosting process. Thus, a bread dough is achieved which is suitable for elaborating medialunas, vigilantes [both are croissant-type products], and all types of bread, of different shapes and sizes, and the post-baking quality of which is highly advantageous in terms of flavor, texture, aspect and volume, these characteristics not being altered after defrosting. The type of oven for baking the dough can be: brick-built, rotating, tunnel, convection or pastry ovens of any dimensions, and no special installations for defrosting and fermentation are required.
A filtration system is arranged to safely vent a storage room into which a fog mixture is introduced. Venting the storage room reduces and/or prevents a substantial increase in the internal pressure of the storage room. To control the pressure differential between the storage room and the ambient air pressure, a venting manifold with an in-line duct fan is used, for example, to exhaust storage room air into the atmosphere. The exhausted storage room air is filtered to reduce the exfiltration of chemicals and/or other contaminants from the environmentally sealed storage room.
Embodiments described herein relate generally to plant extract compositions and methods to isolate cutin-derived monomers, oligomers, and mixtures thereof for application in agricultural coating formulations, and in particular, to methods of preparing plant extract compositions that include functionalized and non-functionalized fatty acids and fatty esters (as well as their oligomers and mixtures thereof), which are substantially free from accompanying plant-derived compounds (e.g., proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes) and can be used in agricultural coating formulations.
Described herein are shortening compositions comprising a high stearic high oleic sunflower oil, a hard fat and optionally a cellulose fiber, wherein the hard fat is other than a palm fat.
A system for producing chocolate-based articles in solidifying form includes at least a first conveyor belt and a loading section for loading mould trays onto the at least first conveyor belt, which is arranged for transporting the mould trays through a cooling chamber along a first cooling path. The cooling chamber is arranged for solidifying the chocolate mass under predetermined conditions before the mould trays are collected. An air circulation device is arranged between the top load carrying side of the at least first conveyor belt and a bottom side of the mould trays such that cooling air can circulate along the bottom side of the mould trays
A system for producing chocolate-based articles in solidifying form includes a transportation system having at least a first conveyor belt looped around at least a first and second axes. A dispensing unit is arranged to dispense chocolate mass in liquid form along an outer surface of a top load carrying side of the at least first conveyor belt. The at least one conveyor belt is arranged for transporting the chocolate mass through at least one cooling chamber at a predetermined speed along a first and a second cooling path, which may be positioned opposite one another. The system may further include a release mechanism positioned along the second cooling path for releasing the chocolate mass from an outer surface of the bottom load carrying side of the at least first conveyor belt.
Provided is a method for manufacturing an aerated chocolate from a non-tempered type chocolate containing a non-tempered type non-cocoa fat and having reduced bloom, the chocolate being improved by uniform introduction of fine air bubbles. Also provided is a method for manufacturing baked chocolate, using the aerated chocolate obtained by the above manufacturing method. This method for manufacturing an aerated chocolate involves chilling a chocolate containing a non-tempered type non-cocoa fat from a completely molten state to a temperature 0.5-5° C. lower than the solidification temperature, reheating to a temperature 1-5° C. higher than said temperature, and providing aeration to bring the specific gravity to 0.3-1.1. Baked chocolate is obtained by forming the aerated chocolate obtained by said method to a prescribed shape, and baking the chocolate.