Handheld, Vibratory Egg Shell Removal Device and Method
An egg shell removal device that comprises a handheld, oscillating assembly having a body member and an electrically driven attachment head. The head comprises a formed member driven by an oscillating...
View ArticleCompositions and Methods for Preserving Game Meat
Provided herein are compositions and methods of using those compositions in treating game meat to prevent spoilage and/or contamination. Also provided are compositions and methods of using those...
View ArticleRETHERMALIZING APPARATUS
Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of...
View ArticleMethod and Apparatus for Automated Loading of Food Articles Into Containers
The illustrative method and apparatus provides a more efficient system for automated slicing and loading of food articles into containers. The apparatus includes at least one cutting assembly and at...
View ArticleHARVESTING OIL FROM FATTY MEAT MATERIALS TO PRODUCE LEAN MEAT PRODUCTS AND...
A method for separating lean and/or fat from lean meat-containing material, including introducing a fluid containing particles of varying densities into a vessel. The vessel separates the fluid into...
View ArticleImpregnated nonwoven for degreasing food
Various embodiments relate to an impregnated nonwoven for degreasing food, to a process for degreasing food and to a process for manufacturing the impregnated nonwoven.
View ArticleToasting Appliance
A toasting appliance includes a pair of elongate radiant elements, and provides relative movement between the radiant elements and the foodstuff to be toasted, so as to traverse the foodstuff with the...
View ArticleMethod of Flavoring
A method of providing a desirable vanilla beany flavor in an orally-receivable product, includes adding to a product base at least one of divanillyl succinate or at least one compound according to...
View ArticleSTABILIZATION OF OMEGA-3 FATTY ACIDS IN SATURATED FAT MICROPARTICLES HAVING...
An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half...
View ArticleTaste Modifying Composition
A taste modifying composition comprising L-theanine and stevia. Flavor and taste enhancement may also be made with L-theanine alone.
View ArticleMETHOD FOR PRODUCING ICE CREAM
A method for producing ice cream includes combining ingredients to form a premix; supplying a cryogenic medium to the premix; and cooling the premix to a temperature below 0° C. During the prefreezing,...
View ArticleDHA RETENTION DURING CANOLA PROCESSING
This disclosure concerns vegetable oils and products containing the same comprising poly-unsaturated fatty acids. In some embodiments, this disclosure concerns novel oil processing methods that retain...
View ArticleLETTUCE VARIETY 45-32 RZ, UMBRINAS RZ
The present invention relates to a Lactuca sativa seed designated 45-32 RZ, which exhibits a combination of traits including resistance to downy mildew (Bremia lactucae) races Bl:1 to Bl:18 and CA-I,...
View ArticleMethod for Producing Maize Flour
This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline...
View ArticleMETHOD FOR FUNGICIDAL AND/OR BACTERICIDAL TREATMENT OF RESISTANT STRAINS...
The present invention relates to a method for fungicidal and/or bactericidal treatment of plants or foodstuffs using one or more essential oil(s) that enable the treatment of strains resistant to...
View ArticleHYDROXYTROSOL CONTAINING EXTRACT OBTAINED FROM OLIVES AND SOLIDS CONTAINING...
Hydroxytyrosol extracted from olives and/or from the solid residues of olives after the extraction of olive oil, by acid hydrolysis and purification on resin columns eluted with water contains...
View ArticleCellulose Ethers With Improved Thermal Gel Strength
Aqueous cellulose ether blend with improved thermal gel strength are formed by combining nanocrystalline cellulose with thermal gelling cellulose ethers. This blend can be used as a binder in a variety...
View ArticleONION VARIETY NUN 03010 ON
The invention relates to the field of Allium in particular to a new variety of Allium cepa L. designated NUN 3010 ON plants, seeds and bulbs thereof as well as plant breeding methods involving NUN 3010...
View ArticleSWEET CORN LINE SYW-6R07086
The invention provides seed and plants of the sweet corn line designated SYW-6R07086. The invention thus relates to the plants, seeds and tissue cultures of sweet corn line SYW-6R07086, and to methods...
View ArticleSWEET CORN LINE SHW 084-5044
The invention provides seed and plants of sweet corn hybrid EX 08745857 R and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of sweet corn hybrid EX...
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