A coated foodstuff is made using two starch components. One is a spray cooked agglomerated waxy corn starch as having a peak time to hydration viscosity of between about 5.5 and about 7.5 minutes. The snack has unique expansion and hardness properties compared to coatings made from other corn starches, in embodiments the snack has a coating that expands to between about 1.7 and about 2.6 mm, a hardness of between about 3000 and about 3750 grams, or a hardness-to-expansion ratio of about 1200:1 to about 2200:1 g/mm.

A freeze-dried, aerated fruit and/or vegetable composition that includes fruit and/or vegetable ingredient(s) and an emulsifier are disclosed, as well as methods of making thereof.

A method for fermenting Rosa sterilis var. leioclada includes providing a fruit sample of Rosa sterilis var. leioclada. A Lactobacillus casei strain, a Bifidobacterium longum strain and a Saccharomyces cerevisiae strain are mixed in a cell number ratio of 0.3-1:0.2-0.9:1-1.8 to form a microbial mixture. The fruit sample of Rosa sterilis var. leioclada is then fermented by the microbial mixture at 22-33 C. for 6-15 days to obtain a fermented juice. A total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain in the mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.510.sup.7 and 3.510.sup.7 CFU/mL.

A method for fermenting Rosa sterilis var. leioclada includes providing a fruit sample of Rosa sterilis var. leioclada. A Lactobacillus casei strain, a Bifidobacterium longum strain and a Saccharomyces cerevisiae strain are mixed in a cell number ratio of 0.3-1:0.2-0.9:1-1.8 to form a microbial mixture. The fruit sample of Rosa sterilis var. leioclada is then fermented by the microbial mixture at 22-33 C. for 6-15 days to obtain a fermented juice. A total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain in the mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.510.sup.7 and 3.510.sup.7 CFU/mL.

An isolated polynucleotide is provided. The isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide having an amino acid sequence at least 88% homologous to SEQ ID NO: 22, the polypeptide being capable of increasing a cuticular water permeability of a plant expressing same. Also provided are methods of generating plants expressing such polypeptides which can be used for producing dehydrated plants or cuticular covered portions thereof.

In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of protein with the protein-fortified coating being 20 to 60% by weight of the protein-coated product. A method of making a protein-coated product includes providing an edible center, preparing a syrup, preparing a dry blend including at least 30% protein, by weight, coating the edible center with alternating layers of the syrup and the dry blend to form a coated product, and modifying the coated product to form the protein-coated product.

A strawberry core removing assembly and method includes a tube having a first end, a second end and perimeter wall extending between the first and second ends. The first and second ends are open. A bulb is in fluid communication with the tube. Air is forced out of the bulb, through the tube and outwardly of the first end when the bulb is compressed. The first end is receives a tip of a strawberry such that the tube is extended through the strawberry and a core of the strawberry is retained within the tube. The bulb is configured to be compressed to eject the core from the tube.

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.

A nootropic combination for increasing cognitive functioning. The combination includes a phosphodiesterase 4 inhibitor and a cyclic adenosine monophosphate increasing agent. In some versions, the phosphodiesterase inhibitor is a flavonoid such as luteolin, and the cyclic adenosine monophosphate increasing agent is a labdane diterpene such as forskolin. The combination can also include one or a combination of L-phenylalanine, L-carnitine, acetyl-L-carnitine, and vitamin B6. In some versions, plant extracts, such as artichoke extract can be used as a source of the PDE4 inhibitor. Methods of using the combination to increase cognitive functioning are also included.