The invention provides methods for modifying lignin, cellulose, xylan, and hemicellulose content in plants, and for achieving ectopic lignification and, for instance, secondary cell wall synthesis in pith cells, by altered regulation of a WRKY transcription factor. Nucleic acid constructs for altered WRKY-TF expression are described. Transgenic plants are provided that comprise modified pith cell walls, and lignin, cellulose, and hemicellulose content. Plants described herein may be used, for example, as improved biofuel feedstock and as highly digestible forage crops.
TRANSCRIPTION FACTORS FOR MODIFICATION OF LIGNIN CONTENT IN PLANTS
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Citrus paper application sheet for applying to freshly exposed or cut surfaces of fruit to prevent browning
A citrus paper application sheet treated with natural preservatives for application to exposed or cut surfaces of fruit to prevent oxidation and browning. The sheet is designed to adhere and conform to the shape of the exposed portion of the fruit once dampened and dry retaining the conformed shape. The sheet is further designed to enable it to be dispensed in selected lengths and widths or particular dimensions depending upon the fruit application further enabling the sheets to be moistened and sculpted to a desirable shape to conform to that of the exposed fruit.
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AUTOMATED METHODS OF PACKAGING OBJECTS USING A CLIPPER
Methods of automatically package an object in a covering material such as casing and/or netting include: (a) automatically pushing at least one object through a product chute; (b) pulling a covering material upstream of the product chute off an exterior surface of the product chute to automatically enclose the object in the covering material as the object exits the product chute; and (c) applying a clip to the covering material to secure the object in the packing material.
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Method of Preparing A Heat-Treated Product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
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Method and plant for pasteurizing an egg-containing food product
A plant for pasteurizing an egg-containing food product comprises a heating section (3) for heating the product to a first operating temperature (T1) above 5O0C1 an overheating station (4) for overheating the product to a second operating temperature (T2) higher than the first operating temperature (T1), oscillating means (18) for generating a radio-frequency electromagnetic field in the overheating station (4), at least one conduit (6) having an inlet (2) and an outlet (5) and at least a connecting portion (16) for connecting together said heating section (3) and said overheating station (4), at least one first thermal holding station (15) in said intermediate portion (16), means (8) for circulating the product in said conduit (6). The circulating means (8) are adapted to circulate the product in said overheating station (4) at a second operating speed (V2) in a substantially turbulent regime for a maximum operating time (t2) of 0.1 s to 5 s, for the second operating temperature (T2) to fall in a range from 55° C. to 75° C.
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METHOD AND APPARATUS FOR LASER MARKING OBJECTS
Embodiments of the present invention comprise an apparatus for laser marking individual objects with indicia at a marking station wherein a predetermined window exists during which each object can be marked as the objects are conveyed along at least one path at a predetermined speed, the apparatus comprising, at least first and second lasers positioned adjacent one or more paths configured to direct a laser beam onto the objects to mark the same with indicia as the objects pass through the marking station, with each of the first and second lasers marking alternate following objects as they pass through the marking station.
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Topical Macqui Berry Formulation
The present invention provides a topical formulation and method of use where the formulation comprises macqui berry or a macqui berry extract containing anthocyanins having a very high oxygen radical absorbance capacity (ORAC). The formulation provides the macqui berry in a stabilized form which includes a glucuronide or glycuronide, a photostabilizing agent, encapsulation, or light- and/or air-blocking packaging.
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DAIRY PRODUCT AND PROCESS
A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50° C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.
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FLEXIBLE SACHET AND MANUFACTURING METHOD
The present invention relates to triangular closed flexible sachets (100), and methods of manufacturing a triangular closed flexible sachet holding a substance comprises folding upon itself at least a single flexible sheet (200) to form a triangular interior space, filling the triangular interior space with the substance, welding the at least single folded sheet along a plurality of welding lines so as to capture the substance in said interior space, and sealing the closed flexible sachet (100). The invention further relates to methods of folding, displaying and/or storing a chain of sachets and a hanging device for a chain of sachets.
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REGIONAL WILD BIRD FOOD MIXTURES
Bird feed mixtures intrinsically attractive to desirable birds in a particular region (e.g., northeast, southeast, midwest, southwest, and west) and which attract more desirable birds than other bird feed mixtures. The bird feed mixtures comprise black oil sunflower seeds, sunflower chips, NYJER® seed (niger oilseed), and peanuts in combination with cherries and pumpkin seeds; cherries, pumpkin seeds, and safflower; blueberries and pumpkin seeds; blueberries, pumpkin seeds, and safflower; canola seed and cherries; canola seed, cherries, and safflower; almonds and millet, or almonds, red millet, and safflower.
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COMESTIBLE FISH PRODUCT AND METHOD OF PRODUCING SAME
The present invention is generally directed to a method for producing a frozen fish product from a whole fish fillet. The frozen fish product has many of the characteristics of a loin portion, including enhanced resistivity to partial thawing during the application of heat. The invention relates to a method for processing a fish and a comestible fish product produced thereby, wherein the method includes the steps of folding a whole fish fillet approximately in half and freezing the folded fish fillet, prior to subsequent external surface processing.
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POST FERMENTING OPTIMIZER (PFO) FOR THE PREPARATION OF BEER
The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO provides the beer or beer-like beverage with additional body, base flavour and/or top notes. The present invention relates also to the PFO infusion itself, its distillate, the methods for preparing them and their use for reducing staling during beer or beer-type product shelf-life.
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TALAROMYCES STRAINS AND ENZYME COMPOSITIONS
The present invention relates to Talaromyces strains. The invention further relates to enzyme compositions, which may be produced by the Talaromyces strains. Further the invention relates to methods for producing useful products from lignocellulosic material using the enzyme compositions.
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PROCESS FOR FORMING FILMS, FIBERS, AND BEADS FROM CHITINOUS BIOMASS
Disclosed is a process for forming films, fibers, and beads comprising a chitinous mass, for example, chitin, chitosan obtained from one or more biomasses. The disclosed process can be used to prepare films, fibers, and beads comprising only polymers, i.e., chitin, obtained from a suitable biomass, or the films, fibers, and beads can comprise a mixture of polymers obtained from a suitable biomass and a naturally occurring and/or synthetic polymer. Disclosed herein are the films, fibers, and beads obtained from the disclosed process. This Abstract is presented solely to aid in searching the subject matter disclosed herein and is not intended to define, limit, or otherwise provide the full scope of the disclosed subject matter.
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OVEN FOR HEAT-TREATING FOOD PIECES
An oven serves for heat-treating food pieces laid upon a grid in a cabinet by a heat source. The grid has an upper part of an endless chain running around a number of chain supports of which a lower and upper support defines a lower and upper end of the upper chain part. Portions of food pieces such as French fries can be quickly and easily heat-treated in rapid succession in this oven in a simple and economical manner.
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Pigment Aggregates
The invention provides a method for in vitro formation of anthocyanic vacuolar inclusion (AVD-like structures, the method comprising the step of combining at least one anthocyanin, and b) at least one lipid. The invention also provides AVI-like structures produced by the method of the invention, compositions comprising such AVI-like structures, and uses of such AVI-like structures.
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SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME
Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.
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Process For Obtaining Insoluble Substances From Genipap-Extract Precipitates, Substances From Genipap-Extract Precipitates And Their Uses
The present invention relates to the precipitation of genipap extract (Genipa americana) for obtaining a substance insoluble in polar and/or non-polar media for applications in cosmetic, pharmaceutical, textile, paint and varnish an food compositions. According to an embodiment of the invention, a process is claimed for the obtainment of substances from genipap extract precipitates comprising the steps of: a) obtaining an extract from a genipap fruit; b) adding an adsorbent substance and a mordent (precipitating agent) to the extract obtained in (a); and c) separating the solid substances precipitated in step (b). In another embodiment, the invention relates to substances from genipap extract precipitates, obtained according to the process of the invention mentioned above. The present invention further relates to a cosmetic, pharmaceutical or food composition, use and method of non-therapeutic treatment using said substances from genipap extract precipitates of the invention.
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Device for stirring and cooking food
A cooking device and method heats a removable vessel with heaters of a cooking capsule, which includes a separator wall between the heaters and vessel. The heaters mount to the separator wall. The capsule is fixed in a housing, which also mounts a motor that rotates the vessel. The housing tiltably mounts on a base. Accessories can be fixed to the vessel or a lid secured to the housing, so the accessories can rotate with the vessel or remain stationary with respect to the vessel as it rotates. A locking mechanism that secures the lid to the housing prevents lid detachment when the vessel counter-rotates and an accessory is fixed to the lid. A heat sink wall reflects heat toward the vessel and fins draw heat from the heat sink wall away from the housing and out vent holes. Computer hardware and software control power to the motor and heaters.
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SYSTEM AND METHOD FOR MAKING ORGANIC COTTAGE CHEESE
A process is disclosed for the manufacture of cottage cheese from milk using citric acid to precipitate the curd. The citric acid is supplied by fermentation of the lactose contained in the byproduct whey.
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