A process for preparing a stable and homogenous fruit preparation, includes the steps of: (i) preparing a fruit mixture by mixing fruit pieces, optionally in the presence of a fruit matrix, with sugar in an amount included between 10% and 60% by weight relative to the total weight of the fruit preparation, (ii) treating the fruit mixture obtained in step (i) at a temperature ranging between 40 C. and 90 C., and at a pressure from 50 mbar to 1000 mbar, during 15 to 90 minutes, so as to obtain a concentrated fruit preparation having a Brix degree at 20 C. ranging between 50 and 75,
(iii) optionally submitting the concentrated fruit preparation to a heat treatment, at a temperature ranging between 90 C. and 120 C.,
(iv) cooling the concentrated fruit preparation obtained in step (ii) or, when step (iii) is performed, cooling the concentrated fruit preparation obtained in step (iii), to storage temperature.

A dumpling, particularly ravioli, containing an edible hummus-based food substance and a method of making the same are herein described. More specifically, dough for a ravioli, or similar dumpling, is prepared and cut into individual units for each of a set of ravioli. Each ravioli can have a top and a bottom piece of cut dough or sufficient dough to be folded over upon itself. For each ravioli, a hummus-based food substance, such as hummus or a food substance containing hummus, is placed on a cut piece of ravioli dough. A fully enclosed pocket of dough containing the hummus-based food substance is formed by affixing a top piece of dough over the hummus and a bottom piece of dough or by folding the dough over and affixing it to itself. This forms a sealed pocket of hummus in each ravioli. The ravioli can then be cooked and served.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retenate fractions.

The present invention relates to a method for producing a heat-treated vegetable-based food product which comprises contacting with asparaginase at high temperature and subsequent drying.

There are provided: a preservative composition and a preservation liquid which can improve the shelf life of fruit and vegetables and which are safer to the human body; and fruit and vegetables treated with the preservation liquid. The present invention relates to a preservative composition for fruit and vegetables, the preservative composition containing an organic acid and/or a salt thereof, and at least one selected from the group consisting of glucosamine, glucosamine derivatives, chitin oligosaccharides, chitosan oligosaccharides, and salts thereof. Moreover, the present invention relates to a preservation liquid for fruit and vegetables, the preservation liquid containing the preservative composition and a liquid medium. Further, the present invention relates to fruit and vegetables treated with the preservation liquid.

There are provided: a preservative composition and a preservation liquid which can improve the shelf life of fruit and vegetables and which are safer to the human body; and fruit and vegetables treated with the preservation liquid. The present invention relates to a preservative composition for fruit and vegetables, the preservative composition containing an organic acid and/or a salt thereof, and at least one selected from the group consisting of glucosamine, glucosamine derivatives, chitin oligosaccharides, chitosan oligosaccharides, and salts thereof. Moreover, the present invention relates to a preservation liquid for fruit and vegetables, the preservation liquid containing the preservative composition and a liquid medium. Further, the present invention relates to fruit and vegetables treated with the preservation liquid.

Compositions and methods and for enhancing the resistance of plants to a plant disease caused by a Phytophthora species are provided. The compositions comprise nucleic acid molecules encoding resistance (R) gene products and variants thereof and plants, seeds, and plant cells comprising such nucleic acid molecules. The methods for enhancing the resistance of a plant to a plant disease caused by a Phytophthora species comprise introducing a nucleic acid molecule encoding an R gene product into a plant cell. Additionally provided are methods for using the plants in agriculture to limit plant disease.

Compositions and methods and for enhancing the resistance of plants to a plant disease caused by a Phytophthora species are provided. The compositions comprise nucleic acid molecules encoding resistance (R) gene products and variants thereof and plants, seeds, and plant cells comprising such nucleic acid molecules. The methods for enhancing the resistance of a plant to a plant disease caused by a Phytophthora species comprise introducing a nucleic acid molecule encoding an R gene product into a plant cell. Additionally provided are methods for using the plants in agriculture to limit plant disease.

Provided is a method of manufacturing kimchi including assorted mushrooms as a filling, in which efficacy of the assorted mushrooms is maintained, a color and gloss and a flavor intrinsic to kimchi do not disappear, and a barrier of an unfamiliar taste and odor peculiar to the mushrooms is removed.

The present invention relates to a flavor composition, a method for preparing a flavor composition, a food product containing the flavor composition, and the use of the flavor composition. The present invention further relates to a conched confectionery product and a method for preparing a conched confectionery product.