The present invention includes a process for making a liquid codfish fritter mix easy to use and ready for cooking without the need of adding other ingredients.

The present invention includes a process for making a liquid codfish fritter mix easy to use and ready for cooking without the need of adding other ingredients.

Disclosed is a conditioner to condition nutritional substances with conditioning programs that power conditioning elements for percentage of the time of a repeating temporal cycle. During each temporal cycle, each required conditioning element may be activated for only a percentage of the full time of the temporal cycle. The conditioner includes temperature controls that are responsive to sensor feedback from the conditioner and that modify the conditioning element activation during the cycles.

The present invention relates to a surimi food product similar to fresh pasta, which is furthermore ready for immediate consumption. It also relates to the method of manufacturing said food product.

A depuration process is employed for removing off-flavor contaminants from fish through an advanced oxidation process. Before the fish is harvested, the fish is transferred to a depuration tank or zone containing water. Off-flavor compounds leach from the tissue of the fish into the water in the depuration tank or zone. The water in the depuration tank or zone is circulated through an advanced oxidation reactor that, through an oxidation process, reduces the concentration of the off-flavor contaminants in the water.

A depuration process is employed for removing off-flavor contaminants from fish through an advanced oxidation process. Before the fish is harvested, the fish is transferred to a depuration tank or zone containing water. Off-flavor compounds leach from the tissue of the fish into the water in the depuration tank or zone. The water in the depuration tank or zone is circulated through an advanced oxidation reactor that, through an oxidation process, reduces the concentration of the off-flavor contaminants in the water.

The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0° C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.