The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of improved plant size, vegetative growth, growth rate, seedling vigor and/or biomass in plants challenged with saline conditions. The present invention further relates to the use of these nucleic acid molecules and polypeptides in making transgenic plants, plant cells, plant materials or seeds of a plant having plant size, vegetative growth, growth rate, seedling vigor and/or biomass that are improved in saline conditions with respect to wild-type plants grown under similar conditions.

The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of improved plant size, vegetative growth, growth rate, seedling vigor and/or biomass in plants challenged with saline conditions. The present invention further relates to the use of these nucleic acid molecules and polypeptides in making transgenic plants, plant cells, plant materials or seeds of a plant having plant size, vegetative growth, growth rate, seedling vigor and/or biomass that are improved in saline conditions with respect to wild-type plants grown under similar conditions.

The present invention provides a composition for food or beverage derived from a citrus fruit, wherein an amount of pectin in the composition is less than 1 g/100 g and an amount of limonene in the composition is less than 4 mg/100 g.

The present invention provides a composition for food or beverage derived from a citrus fruit, wherein an amount of pectin in the composition is less than 1 g/100 g and an amount of limonene in the composition is less than 4 mg/100 g.

An electromechanical double-bladed fruit and vegetable peeling and cutting machine comprising a holding mechanism (1), a peeling mechanism (2), and a cutting mechanism (3) sequentially provided in a direction of fruit and vegetable processing. The holding mechanism receives and holds a fruit or vegetable, and pushes the fruit or vegetable toward the peeling mechanism for positioning. The peeling mechanism performs positioning, measures actual cutting height of the fruit or vegetable, and adaptively peels the fruit or vegetable by means of two peeling blades. The cutting mechanism removes a top and a bottom portion of the peeled fruit or vegetable, and cuts the fruit or vegetable into pieces. A processing method for the electromechanical double-bladed fruit and vegetable peeling and cutting machine is also disclosed, and comprises: using a holding mechanism to hold and fix a fruit or vegetable in a processing position; using a peeling structure to accurately measure the height of the fruit or vegetable to be processed; using two peeling blades to efficiently and adaptively peel the fruit or vegetable; and finally engaging a pushing cylinder (27), to sequentially push multiple fruits and vegetables toward a cutting blade (37) such that the fruits and vegetables are cut into pieces. A third telescopic cylinder participates in the processing steps by pushing cutting blades such that the bottoms and the tops of the fruits and vegetables are removed. The invention reduces processing time, and improves productivity.

The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC-CO.sub.2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.

The present disclosure relates to a premix for food product such as hashbrown and croquettes, the premix comprising quinoa such as quinoa flakes, corn flour such as yellow corn flour, and rice flour. The present disclosure also relates to food products for cooking or par-cooking and food products comprising the premix of the present disclosure. Further, the present disclosure includes methods of preparing food products of the present disclosure.

The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1-50% by weight. Also described are processes for the manufacture of the food or flour compositions using fungal fermentation having a total metabolizable carbohydrate level of between 0.1-50% by weight.

A preparation method of a low-lactose dairy product rich in honey pomelo fiber includes the following steps: washing, cutting and debitterizing peels of honey pomelos to obtain honey pomelo fiber pieces; sterilizing and cooling milk solution, performing the first-round fermentation by inoculating lactic acid bacteria, centrifuging the fermented milk after curding, collecting precipitates, adding water to the precipitates, and performing homogenizing treatment to obtain the first-round fermented milk; mixing the honey pomelo fiber pieces with the first-round fermented milk, and performing the second-round fermentation by inoculating the lactic acid bacteria; or performing the second-round fermentation by inoculating the first-round fermented milk with the lactic acid bacteria, and then mixing the second-round fermented milk with the honey pomelo fiber pieces; and prefreezing the treated honey pomelo fiber pieces treated in the previous step and then performing vacuum freeze-drying to obtain low-lactose dairy products rich in honey pomelo fiber.

Provided is a method of manufacturing a health functional food, which includes step (S1) of preparing a red ginseng fermentation powder mixed with red ginseng, black ginseng, ginger, bellflower, and jujube, step (S2) of preparing a medicinal powder mixed with Bikal skullcap (Scutellaria baicalensis), Amur Corktree (Phellodendron amurense), gardenia (Gardenia jasminoides), Purslane (Portulaca oleracea), Chameleon plant (Houttuynia cordata), tea plant (Camellia sinensis), Beefsteak plant (Perilla frutescens var. crispa), Cuscuta chinensis Lam, Cistanche Deserticola, Asparagus cochinchinensis, rehmania root (Rehmannia glutinosa), steamed rehmania root, Thuja Orientalis Seed (Seed of Platycladus orientalis fruit), Rubus coreanus, Reishi mushroom (Ganoderma lingzhi), and Acorus gramineu, step (S3) of preparing a grain mixture mixed with rice, white rice barley (Hordeum distichon), glutinous rice, corn, Foxtail millet (Setaria italica), black sesame, perilla, Coix lacryma-jobi, brown rice, sorghum, fermented soybean, Canavalia ensiformis, chickpea (Cicer arietinum), buckwheat, green gram (Vigna radiata), and oat, step (S4) of preparing a vegetable mixture mixed with sea bamboo shoot, carrot, burdock root, lotus root, cinnamon, water parsley (Oenanthe), broccoli, kelp, and cabbage.