Methods of Transferring Energies to Water, Alcohols and Minerals
The use of humic acids, zeolites, magnesium oxide beads and other mineral-containing materials in the activation of ethanol, alcoholic beverages and water is disclosed. Consumption of the energized...
View ArticleENHANCING SECONDARY PHYTOCHEMICAL AND NUTRIENTS IN PLANTS AND PLANT PARTS
According to the invention, the object is achieved by providing all necessary conditions at optimum level to produce plant and plant parts having higher nutrients and secondary metabolites, when...
View ArticleCOMPOSITIONS COMPRISING NATURAL COMPONENTS FOR PROTECTING PLANT PRODUCTS AND...
The invention provides a method for protecting plants and crops products against a variety of pests. The damages are prevented or mitigated, or the pest infestation is controlled, by applying a...
View ArticleCOMPOSITION CONTAINING REDUCED COENZYME Q10, AND MANUFACTURING AND...
The present invention relates to a method of producing reduced coenzyme Q10, including reducing oxidized coenzyme Q10 using a reducing agent in terpenes that can highly dissolve oxidized coenzyme Q10...
View ArticleFOOD PRODUCT COMPRISING A LOW TEMPERATURE RICE PROTEIN CONCENTRATE
Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase...
View ArticleLACTOSE-REDUCED MILK-RELATED PRODUCT, AND A PROCESS AND MILK PROCESSING PLANT...
The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such...
View ArticleMicrobial-Based Process For High-Quality Protein Concentrate
The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including...
View ArticleMETHOD FOR PRODUCING STINKY BRINE FOR USE IN PRODUCTION OF STINKY TOFU AND...
A method for producing stinky brine for use in production of stinky tofu and a fermentation broth used therefor are provided. The method for producing stinky brine includes steps of inoculating a...
View ArticleMETHOD OF ENHANCING THE SHELF STABILITY OF PROBIOTICS
Described are methods of providing a shelf-stable probiotic-containing food or beverage, comprising forming a semi-permeable microsphere, said microsphere comprising a probiotic, a high molecular...
View ArticleMETHOD FOR IMPROVING THE SURVIVAL RATE OF PROBIOTIC
The present invention relates to the improvement of the survival rate of probiotic strains such as Lactobacillus acidophilus or Bifidobacterium ssp. by Lactobacillus strains that enhance the survival...
View ArticleEMULSION
Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins,...
View ArticleLOW SODIUM SALT COMPOSITIONS AND METHODS OF PREPARATION
Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions....
View ArticlePRE-PACKAGED MEAL OF FORTIFIED MACARONI AND CHEESE, AND FORTIFIED RICE AND BEANS
A prepackaged, fortified meal provides a substantial portion of the daily recommended requirements, which can be adjusted depending upon the intended consumers for the meals. In a first embodiment, the...
View ArticleFLAKE CEREAL OR CHIP AND METHOD FOR MAKING SAME
Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake...
View ArticleSANDWICH HAVING AN EDIBLE CASING LINK
A food product having a pre-cooked loose meat filling along with a seasoning mix is provided in an edible casing. The edible casing is filled with the pre-cooked loose meat filling and the seasoning...
View ArticleFOOD PRODUCT
The invention concerns a new food product (1) in the form of a meal comprising food (4) and a sauce (5), intended to be mixed for consumption of the meal, in closed packaging (1) comprising a container...
View ArticleBEVERAGE CARTRIDGE
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for...
View ArticleSpice packaging and distribution including the use of scannable codes
Spices are packaged in a card format. In one embodiment, multiple pods of a single spice are adhered to a card. The spices are used in a “peel off, peel open” manner. That is, a pod is peeled off the...
View ArticleCONSUMER ORIENTED SYSTEM FOR DELIVERY OF PRODUCT INCLUDING SINGLE-SERVING...
A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake,...
View ArticleBEVERAGE SUBSTANCE CARTRIDGE, FILTERING APPARATUS, BEVERAGE PRODUCING...
The invention provides a beverage substance cartridge, a tea filtering apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method to solve the problem in the...
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