The present invention relates to a Lactuca sativa seed designated 45-193 RZ, which exhibits a combination of traits including resistance to downy mildew (Bremia lactucae Regel) races B1:1 to B1:31 and CA-I to CA-VIII, currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, and root aphids (Pemphigus bursarius), and which has a medium head size, medium sized outer leaves, and moderately incised leaves. The present invention also relates to a Lactuca sativa plant produced by growing the 45-193 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 45-193 RZ.

The present invention relates to a Lactuca sativa seed designated 45-193 RZ, which exhibits a combination of traits including resistance to downy mildew (Bremia lactucae Regel) races B1:1 to B1:31 and CA-I to CA-VIII, currant-lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, and root aphids (Pemphigus bursarius), and which has a medium head size, medium sized outer leaves, and moderately incised leaves. The present invention also relates to a Lactuca sativa plant produced by growing the 45-193 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 45-193 RZ.

In accordance with the present invention, there is provided a method for producing colored tofu, the method comprising a step of preparing a liquid dispersion constituted by a colorant and a paste or powder of vegetables or fruit uniformly dispersed in sugar alcohol or a dilute aqueous solution thereof; a step of preparing a liquid soy milk mixture by uniformly mixing the liquid dispersion, soy milk, and a coagulating agent; and a step of coagulating the liquid soy milk mixture to produce tofu.

A strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. The strawberry dried product maintains the maximum degree of the original shape, color, smell, and taste of fresh strawberries, that has nutrients such as vitamins, anthocyanin, and multiple amino acids, and exhibits high SOD enzyme activities. The drying method enhances the preserved freshness of fresh strawberries, and provides cooling the fresh strawberries in an average dropping temperature of 20° C. or more per minute to form amorphous ice, and sublimating the amorphous ice to obtain the strawberry dried product.

Provided are fortified beverages, in particular fruit or vegetable juices, enriched with fruit or vegetable fiber in a nutritionally effective amount, and methods of manufacture thereof. In particular, the provided are methods for increasing the percentage of dietary fiber in fruit or vegetable tissue mass added to fruit or vegetable juice, thereby providing a fruit or vegetable juice enriched with fruit or vegetable fiber, the methods including at least one step of washing followed by a step of centrifugation, and excluding steps of drying at elevated temperatures or exposure to any chemical treatment.

The specification provides methods for extracting xyloglucans from fruit, especially from firm fruit such as cranberries, through a sequential extraction procedure.

The specification provides methods for extracting xyloglucans from fruit, especially from firm fruit such as cranberries, through a sequential extraction procedure.

A composition of phytoglycogen nanoparticles purified from a phytoglycogen-containing plant material is provided. The composition of phytoglycogen nanoparticles is monodisperse. A method of isolating the composition from phytoglycogen-containing plant materials is provided that includes steps of microfiltration and ultrafiltration, but avoids the use of chemical, enzymatic or thermo treatments that degrade the phytoglycogen material.

A composition of phytoglycogen nanoparticles purified from a phytoglycogen-containing plant material is provided. The composition of phytoglycogen nanoparticles is monodisperse. A method of isolating the composition from phytoglycogen-containing plant materials is provided that includes steps of microfiltration and ultrafiltration, but avoids the use of chemical, enzymatic or thermo treatments that degrade the phytoglycogen material.

Provided herein are complexes of ferrous (Fe.sup.2+) ion with pyruvate ion and with citrate ion, and methods of making such complexes. The ferrous complexes are useful, inter alia, for providing ferrous iron to plants in a stable form, e.g., for treatment of chlorosis and microbial infections, and for preparation of iron-fortified vegetables as foodstuffs. The ferrous complexes are also useful, inter alia, for providing ferrous iron to humans and other animals in a stable form, e.g., for treatment of iron deficiency, treatment of microbial infections and as topical antiseptics and sterilizing agents. Also provided are complexes of ferric (Fe.sup.3+) ion with pyruvate ion, and methods for making such complexes. The ferric complexes are useful, inter alia, for sustained release of ferrous iron to a subject such as a plant or animal.