The present invention relates to a Solanum lycopersicum seed designated 72-245 RZ. The present invention also relates to a Solanum lycopersicum plant produced by growing the 72-245 RZ seed. The invention further relates to methods for producing the tomato cultivar, represented by tomato variety 72-245 RZ.

A product includes dehydrated flesh of green bananas and/or plantains and/or dehydrated non-flesh banana plant material. The product may be used as an animal or human feed product, a nutraceutical product or a component of a nutraceutical product. The processes for producing the product are also disclosed.

Novel natural flavoring compounds that are compatible with live kombucha microorganisms during fermentation and storage. The unexpected discovery of a number of desirable flavors is disclosed. In a preferred embodiment, it was found that blueberry results in a very desirable refreshing alcoholic beverage with great taste and aroma.

A citrus fruit manufacturing method includes a pretreatment step of partly removing an outer skin of a citrus fruit and/or making a cut into the outer skin, an enzyme solution impregnation step of immersing the pretreated citrus fruit into an enzyme solution which can decompose the outer skin and is temperature adjusted to normal temperature or 10° C. to 40° C., in a decompression space, an outer skin decomposition and removal step of decomposing and removing the outer skin from the impregnated citrus fruit in the enzyme solution, a finishing process step of washing with water the decomposed and removed citrus fruit of the outer skin, and an inner skin decomposition and removal step of separating the spherical citrus fruit washed with water and peeled off only the outer skin into juice vesicles with an inner skin to immerse into the enzyme solution and decomposing and removing the inner skin.

A method for preparing and packaging a ready-made dish. The method includes: placing a first food item in a container; placing a second food item in the container in such a way that the second food item is situated above the first food item; placing a sauce or a gravy in the container so that the sauce or the gravy is situated beneath the first food item or mixed with the first food item without being in contact with the second food item before and during the heating process; carrying out the hermetic vacuum sealing of the container; heating the food contents of the closed container, the container remaining without movement during the heating step.

The present invention relates to a Lactuca sativa seed designated 79-141 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 79-141 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-141 RZ.

The present invention relates to a Lactuca sativa seed designated 79-141 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 79-141 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-141 RZ.

A process for preparing a ready-to-eat mature coconut in which coconuts are selected based on its flotation characteristics, higher floaters being more mature. An oval or circular groove is carved partially into the bottom of the coconut shell. The coconut is then sealed into a heat tolerant plastic bag in which it is cooked, then frozen. Pieces of coconut husk are roasted until they turn black, then boiled in water to obtain a vapor that condenses to a liquid extraction, which is added to the bag before sealing it. The sealed bag is then heated to obtain sweet coconut water, some separation of coconut meat from the coconut shell, and the expansion of the coconut water during the spraying of steam to slightly split the coconut shell along the carved groove whereby the tip of a spoon can be used to pry off the coconut shell.

A composition may include a fine particle composite comprising at least 0.1 mass % of an insoluble dietary fiber. A total fat/oil content of the composition may be less than 20 mass % and the composition may have a maximum particle size that is larger than 100 μm and a modal diameter of 5 to 400 μm. When the composition is ultrasonicated, the ultrasonicated composition may have a modal diameter of 0.3 to 100 μm.

Disclosed is a process for preparing a food product having a gelled layer. The process involves heating a heat-activable gelling composition.