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.

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.

The present invention relates to integrated porridge made of water and natural materials, having a reduced sodium content, and including anti-diabetes ingredients. The integrated porridge is good for the human body because the materials of the integrated porridge make the blood clear and reduce blood glucose levels. Integrated porridge=vegetables+seaweeds+fishes+nuts+meat+miscellaneous grains.

A method of preparing paprika red pigment with low polycyclic aromatic hydrocarbons includes (1) drying, crushing and granulating mature peppers to obtain pepper particles; (2) extracting the pepper particles with a vegetable oil in a rotocel extractor to obtain a paprika red pigment solution; (3) extracting the paprika red pigment solution with an ethanol solution in a liquid-liquid extractor to remove spicy substances; (4) running the paprika red pigment solution through a low-pressure chromatography column to remove polycyclic aromatic hydrocarbons; and (5) concentrating the paprika red pigment solution to obtain the paprika red pigment with low polycyclic aromatic hydrocarbons.

A banana crown cover is engageable to a banana bunch for extending the shelf life of the bananas in the banana bunch. An interior cavity of a body of the crown cover is surrounded by a sidewall of elastomer material. An annular ring, formed of elastomer material, forms a seal around said banana bunch when the crown of the banana bunch is positioned into the interior cavity and protects it from communication of gases to the crown, which cause ripening.

An object of the present invention is to provide a konnyaku product in which scum causing smell and unpleasant taste is effectively reduced and that does not require a pretreatment for removing them, a production method therefor, and an alkaline coagulant suitable for the production of such a konnyaku. The object can be achieved by using, as an alkaline coagulant for konnyaku production, an alkaline solution containing non-reducing sugar, calcium hydroxide as an alkaline component for coagulation, and water, in which the non-reducing sugar and the calcium hydroxide are dissolved in the water.

An object of the present invention is to provide a konnyaku product in which scum causing smell and unpleasant taste is effectively reduced and that does not require a pretreatment for removing them, a production method therefor, and an alkaline coagulant suitable for the production of such a konnyaku. The object can be achieved by using, as an alkaline coagulant for konnyaku production, an alkaline solution containing non-reducing sugar, calcium hydroxide as an alkaline component for coagulation, and water, in which the non-reducing sugar and the calcium hydroxide are dissolved in the water.

The invention provides seed and plants of tomato hybrid SVTM2828 and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of tomato hybrid SVTM2828 and the parent lines thereof, and to methods for producing a tomato plant produced by crossing such plants with themselves or with another tomato plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the fruit and gametes of such plants.

The present invention relates to a process for preparing of a food concentrate in which an aqueous starting solution from a foodstuff is concentrated by osmosis with a semi-permeable biomimetic membrane. In addition, the present invention relates to a food concentrate which can be produced by the process according to the invention, a food concentrate which is free of disturbing aroma components with an OAV (odour activity value)≥1 and which does not contain any solvent additives. Furthermore, the present invention relates to the use of the food concentrates and products comprising the food concentrate according to the invention.

The present invention relates to a process for preparing of a food concentrate in which an aqueous starting solution from a foodstuff is concentrated by osmosis with a semi-permeable biomimetic membrane. In addition, the present invention relates to a food concentrate which can be produced by the process according to the invention, a food concentrate which is free of disturbing aroma components with an OAV (odour activity value)≥1 and which does not contain any solvent additives. Furthermore, the present invention relates to the use of the food concentrates and products comprising the food concentrate according to the invention.