The invention provides a new and distinct hybrid variety of Cucumber, NUN 55516 CUP as well as seeds and plants and fruits thereof.

The invention provides a new and distinct hybrid variety of Cucumber, NUN 55516 CUP as well as seeds and plants and fruits thereof.

A plant (1) for cold extraction of puree, or juice, from a food product of vegetable origin, or animal includes a treating machine, for example a softening machine (20) downstream of which a machine is provided for extracting (30) in which it is obtained the extraction of juice, or puree, from a food product of vegetable origin. Upstream of the treating machine (20) a division machine is provided (40, 40) in which a division means is arranged to divide the starting food product of vegetable origin into parts of predetermined size. More in detail, in case of fresh vegetables, i.e. preserved at a temperature set between about 2 and 4 C., a division means is provided (40) arranged to provide the division of the vegetable product (100) into parts (105) of size set between 50 mm and 130 mm, advantageously, set between 80 mm and 110 mm, for example about 100 mm, which is fed to the above described treating machine (20). Instead, in case of frozen food product of vegetable origin, the division means (40) is arranged to provide the division of the frozen product (102) into parts (103) of size substantially equivalent to the single pieces contained in the block, or cake, (102).

The preparation of a tofu-like product from canola meal is taught, comprising placing ground canola meal in an aqueous solution to form an aqueous ground canola meal, separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk, heating the canola milk to induce protein unfolding, cooling the canola milk to allow coagulation, adding a coagulant to the canola milk to induce coagulation and removing liquid from the curd to produce a soft solid product.

The present invention relates to the use of Lactobacillus rhamnosus in combination with Bifidobacterium longum to manufacture a formulation to increase male fertility in a subject. In particular, said strains are the strains Lactobacillus rhamnosus CECT 8361 and Bifidobacterium longum CECT 7347. Additionally, the formulation comprising the said strains Lactobacillus rhamnosus CECT 8361 and Bifidobacterium longum CECT 7347 is also described.

The present invention relates to the use of Lactobacillus rhamnosus in combination with Bifidobacterium longum to manufacture a formulation to increase male fertility in a subject. In particular, said strains are the strains Lactobacillus rhamnosus CECT 8361 and Bifidobacterium longum CECT 7347. Additionally, the formulation comprising the said strains Lactobacillus rhamnosus CECT 8361 and Bifidobacterium longum CECT 7347 is also described.

The present invention relates to a method for making and the composition of a non-dairy yogurt made from green banana flour, without the use of milk or soy products. The non-dairy yogurt has improved taste, texture and sensory characteristics compared to commercial non-dairy yogurts currently on the market.

A spaghetti squash package can include microwaveable packaging and instructions for spaghetti squash preparation including heating content of the microwaveable packaging and interacting with the content of the microwaveable packaging until noodles are formed.

The invention relates to a method for producing a viscous food preparation from a natural fruit and/or vegetable powder. The method comprises a step (E4) of adding a quantity of water to said natural fruit and/or vegetable powder in order to produce a natural viscous fruit and/or vegetable food preparation, a step (E5) of pasteurising the natural viscous fruit and/or vegetable food preparation thus produced, and a step (E6) of packaging the pasteurised viscous food preparation in a sealed food container.

Provided is a processed citrus fruit item in which the super surface layer of the peel of a citrus fruit is removed at a thickness at which the oil sacs in the peel are not destroyed, whereby the processed citrus fruit item has reduced bitterness while containing a wealth of flavor components.