The present invention is a method of preparing and potentiating functional foods and, in particular, herbs by subjecting the food or herb to specific method steps, either a particular three- or four-step potentiating process or a specific infusion/fermentation potentiating technique, for which in some embodiments the fermentation is optional.

The present invention is a method of preparing and potentiating functional foods and, in particular, herbs by subjecting the food or herb to specific method steps, either a particular three- or four-step potentiating process or a specific infusion/fermentation potentiating technique, for which in some embodiments the fermentation is optional.

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.

The present invention relates to a novel method for processing a cultured root of purple wild ginseng for increasing saponin content and to the cultured root of the purple wild ginseng which is processed thereby. The present invention can provide the cultured root of wild ginseng having significantly higher content of a specific ginsenoside, and can increase the productivity and economic efficiency by simplifying the production process.

A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming.

The present invention relates to a Lactuca sativa seed designated 79-05 RZ, which may exhibit a combination of traits including resistance against downy mildew strains Bl:1 to Bl:31, CA-I to CA-VIII (Bremia lactucae), currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, and lettuce mosaic virus (LMV), as well as moderately glossy leaves with a medium to dark green leaf color. The present invention also relates to a Lactuca sativa plant produced by growing the 79-05 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-05 RZ.

A composition and method for decomposing and/or inhibiting the function of an herbicide, such as an herbicide in the soil or on a food product (e.g., fruits and vegetables). The composition contains one or more essential oils or plant extracts. A method of using the composition to decompose or inhibit glyphosate and other herbicides. The composition can include one or more essential oils or plant extracts from the following plants tarragon, ginger, peppermint, juniper, fennel, lemongrass, anise, and patchouli essential oils.

A composition and method for decomposing and/or inhibiting the function of an herbicide, such as an herbicide in the soil or on a food product (e.g., fruits and vegetables). The composition contains one or more essential oils or plant extracts. A method of using the composition to decompose or inhibit glyphosate and other herbicides. The composition can include one or more essential oils or plant extracts from the following plants tarragon, ginger, peppermint, juniper, fennel, lemongrass, anise, and patchouli essential oils.

A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt % of the pomace. The pomace-enzyme mixture is heated to 25-57 C. for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.

A homogenization apparatus for pepper raw materials, including a base, and an annular storage tank and a stirring barrel fixed to the base. The stirring barrel is positioned under the storage tank, the bottom center of the stirring barrel is fixedly connected to a stationary shaft, the stirring barrel is rotationally drivable to rotate together with the stationary shaft about the axis of the stationary shaft, the stationary shaft extends upward into the storage tank, a sleeve is provided on an outer side of the stationary shaft, the sleeve is rotatably connected to the stationary shaft, so that the stirring barrel rotates relative to the storage tank; a portion of the sleeve accommodated in the stirring barrel is fixedly connected with a stirring part, an upper end of the stationary shaft is fixedly connected with a connecting plate.