TRANSCRIPTION FACTORS FOR MODIFICATION OF LIGNIN CONTENT IN PLANTS
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...
View ArticleCitrus paper application sheet for applying to freshly exposed or cut...
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...
View ArticleAUTOMATED 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...
View ArticleMethod 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...
View ArticleMethod 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...
View ArticleMETHOD 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...
View ArticleTopical 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...
View ArticleDAIRY 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...
View ArticleFLEXIBLE 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...
View ArticleREGIONAL 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...
View ArticleCOMESTIBLE 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,...
View ArticlePOST 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...
View ArticleTALAROMYCES 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...
View ArticlePROCESS 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...
View ArticleOVEN 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...
View ArticlePigment 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...
View ArticleSHELF-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,...
View ArticleProcess For Obtaining Insoluble Substances From Genipap-Extract Precipitates,...
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,...
View ArticleDevice 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...
View ArticleSYSTEM 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...
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