One or more processors receive hyperspectral band input, biometric input, and cognitive input as response input, from a user sampling a plurality of base foods, each base food prepared with a subset of ingredients and preparation techniques. The response input is transformed to a numeric representation of the respective input. Deep learning techniques are used to train an algorithm using the response data. A probabilistic ranking of base food is generated using unsupervised learning. Probability values of base food, ingredients, and preparation technique, associations preferred by the user, are generated, along with rules which define constraints associated with conditions for base food, ingredient, and preparation techniques, of user preferences. An objective function is generated that includes decision variables respectively aligned with constraints, and in response to optimizing the objective function, a preferred base food and ingredients, with preferred conditions of the user, is determined.

A sweetener syrup comprising at least 80% wt/wt dissolved solids of an indigestible maltodextrin with the remainder of the dissolved solids comprising saccharides and oligosaccharides and wherein a ratio of trisaccharides to monosaccharides plus disaccharides is at least 1.2 to 1. Excluding the indigestible maltodextrin, trisaccharides are the dominant saccharides in the syrup typically being 30%-42% and the combination of monosaccharides and disaccharides are less than 25%. Such syrups allow the preparation of food products, illustrated by food bars, that have less than 1 g sugar per 60 g serving size. Such food bars also have prolonged shelf life. Other food products exemplified are pudding and ketchup, that can have FDA nutrition label suitable for reduced sugar claims.

Disclosed are stabilized nutritional compositions having a stabilizer system including starch, or a combination of starch and maltotriose, and methods for manufacturing the compositions. The retrogradation effect commonly seen with starch stabilizers is substantially reduced or even eliminated in the disclosed nutritional compositions.

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Provided herein are compositions and methods for the treatment or prevention of pathogenic infections.

A control system for controlling the quantities of items of a product includes: a) a weighing scale; b) a memory storage device storing data of a target associated to the weight of at least one item; and c) a processor in communication with the weighing scale and the memory storage device. The processor is configured to output a sensory indicator corresponding to the weight of at least one of the items placed on the weighing scale. The sensory indicator provides a different sensory indication when the weight of at least one of item placed on the weighing scale is above, below or between the target.

A control system for controlling the quantities of items of a product includes: a) a weighing scale; b) a memory storage device storing data of a target associated to the weight of at least one item; and c) a processor in communication with the weighing scale and the memory storage device. The processor is configured to output a sensory indicator corresponding to the weight of at least one of the items placed on the weighing scale. The sensory indicator provides a different sensory indication when the weight of at least one of item placed on the weighing scale is above, below or between the target.

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

A bactericidal or bacteriostatic composition comprising an isomer mixture of monosaccharide alkyl monoethers or monoacetals, its use in the treatment or prevention of Gram-positive bacterial infections, its use as a hygiene or dermatological product for external use and a method for disinfecting surfaces.

The present invention addresses the problem of promoting a deamidation reaction with a protein deamidation enzyme. The present invention aims to promote the deamidation reaction by reacting a protein deamidation enzyme with a protein in the presence of a salt or a polysaccharide. According to the present invention, the reaction efficiency can be improved. The present invention is especially useful for the deamidation of a vegetable protein such as a pea protein. A deamidated protein (especially a deamidated vegetable protein) produced by employing the present invention can be used in various foods or beverages.