The present invention concerns a method for preparing dehydrated avocados, a method for preparing an unsaponifiable-rich avocado oil, a method for preparing an avocado cake rich in sugars and proteins, and a method for preparing an unsaponifiable fraction; these methods all comprising a step of drying avocado slices by means of microwaves until dehydrated avocados are obtained having residual moisture less than or equal to 5%; during this step, the water evaporated under the action of the microwaves being eliminated by a warm air stream with a temperature less than or equal to 80° C. and/or by air extraction.

The present invention relates to a Lactuca sativa seed designated 79-330 RZ, which may exhibit a combination of traits including resistance against downy mildew (Bremia lactucae Regel) races Bl:1 to Bl:31, and Ca-I to Ca-VIII, and currant-lettuce aphid (Nasonovia ribignisi) biotype Nr:0, and an extraordinary high number of dark green oakleaf-shaped leaves of substantially equal size. The present invention also relates to a Lactuca sativa plant produced by growing the 79-330 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-330 RZ.

The present invention relates to a Lactuca sativa seed designated 79-330 RZ, which may exhibit a combination of traits including resistance against downy mildew (Bremia lactucae Regel) races Bl:1 to Bl:31, and Ca-I to Ca-VIII, and currant-lettuce aphid (Nasonovia ribignisi) biotype Nr:0, and an extraordinary high number of dark green oakleaf-shaped leaves of substantially equal size. The present invention also relates to a Lactuca sativa plant produced by growing the 79-330 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-330 RZ.

Disclosed herein is a shellfish analogue product which simulates the natural texture of real shellfish meat

The present disclosure relates to a method for preparing an antimicrobial complex strain from kefir, which includes: 1) providing and, optionally filtering, kefir or kefir whey; 2) introducing a fermentable sugar into the kefir or kefir whey, wherein based on the weight of the kefir or kefir whey, at least a saturation amount of said fermentable sugar is used, and allowing curd to gather at the top, so as to form a pre-fermentation composition; and 3) enabling the pre-fermentation composition to ferment until a microbial membrane that is capable of growth develops at the top and a whey liquid forms underneath, and the whey liquid demonstrates antimicrobial activity and has a pH of about 3.0, wherein during the fermentation, if needed, further adding said kefir or kefir whey and/or said fermentable sugar.

The present disclosure relates to a method for preparing an antimicrobial complex strain from kefir, which includes: 1) providing and, optionally filtering, kefir or kefir whey; 2) introducing a fermentable sugar into the kefir or kefir whey, wherein based on the weight of the kefir or kefir whey, at least a saturation amount of said fermentable sugar is used, and allowing curd to gather at the top, so as to form a pre-fermentation composition; and 3) enabling the pre-fermentation composition to ferment until a microbial membrane that is capable of growth develops at the top and a whey liquid forms underneath, and the whey liquid demonstrates antimicrobial activity and has a pH of about 3.0, wherein during the fermentation, if needed, further adding said kefir or kefir whey and/or said fermentable sugar.

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.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

A material mixing inhibitor composition, a method of minimizing material mixing of a first fluid material and a second fluid material in a material processing system that includes a pipeline, and a cartridge for delivery of a material mixing inhibitor composition to the material processing system are described.