Nanoparticles may be derived from whole fruit and whole vegetables to form various compositions. The compositions may have a total anthocyanin concentration ranging from about 60 mg to about 2000 mg per 100 g of nanoparticles. The nanoparticles may have a particles size less than about 1000 nanometers. The compositions may be used in nutraceutical products, dietary supplements, added to food or drinks, topical agents, and combinations thereof.

Nanoparticles may be derived from whole fruit and whole vegetables to form various compositions. The compositions may have a total anthocyanin concentration ranging from about 60 mg to about 2000 mg per 100 g of nanoparticles. The nanoparticles may have a particles size less than about 1000 nanometers. The compositions may be used in nutraceutical products, dietary supplements, added to food or drinks, topical agents, and combinations thereof.

A system and method for the preservation of coconut products via dehydration and freezing are disclosed. Via the systems and methods described herein, coconuts can achieve a significantly longer shelf life, without degradation of the coconuts naturally-occurring beneficial aspects. One exemplary embodiment of the invention discloses a method for the preservation of a coconut by dehydrating the coconut in a blast cooler with a dehumidifier and a blower. The combination of the cool temperature and the dry airflow over the coconut, cause the coconut to dehydrate, decreasing the amount of water inside the coconut. With less water inside of the coconut, the coconut can then be frozen in a shock freezer, without cracking the coconut. The coconut is then defrosted at a specific temperature for a specific period of time, to ensure the coconut shell remains dry, thereby preventing mold and mildew on the exterior of the coconut.

The present invention relates to a pepper plant (Capsicum annuum L.) which may comprise a QTL that leads to the plant producing fruits that have a novel flavor, which QTL is obtainable from a pepper plant which may comprise said QTL, representative seed of which was deposited with the NCIMB under accession number NCIMB 42137.

Compositions and methods are presented that substantially increase levels of BDNF in blood, and even more pronouncedly exosomal BDNF levels. Suitable compositions include whole coffee fruit extracts and powders that are orally administered at relatively low dosages.

A reduced fat and calorie guacamole food product and process for making the same. The present invention pertains to a process for making a guacamole food product base using avocadoes, legumes, green vegetables and lime. The present invention also includes specific proportions of the aforementioned ingredients.

A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 310.sup.3 and equal to or lower than 510.sup.4, wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

The invention relates to citrus fibers in dry form having a storage modulus (G) of at least 50 Pa, said G being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm.