There is provided an apparatus for injecting an additive into a food comprising a storage unit for storing an additive to be injected into a food; an injection unit mounted with a storage container storing the food and injecting the additive into the food; a vacuum suction unit for sucking air in an injection tank to make a vacuum pressure; a compression unit for increasing the pressure by supplying air into the injection tank; a supply unit for supplying the additive in a storage tank to the injection tank; a return unit for returning the additive in the injection tank to the storage tank; a recovery unit for recovering the additive in the storage tank and the injection tank; and a control unit for controlling the storage unit, the injection unit, the vacuum suction unit, the compression unit, the supply unit, the return unit, and the recovery unit.

There is provided an apparatus for injecting an additive into a food comprising a storage unit for storing an additive to be injected into a food; an injection unit mounted with a storage container storing the food and injecting the additive into the food; a vacuum suction unit for sucking air in an injection tank to make a vacuum pressure; a compression unit for increasing the pressure by supplying air into the injection tank; a supply unit for supplying the additive in a storage tank to the injection tank; a return unit for returning the additive in the injection tank to the storage tank; a recovery unit for recovering the additive in the storage tank and the injection tank; and a control unit for controlling the storage unit, the injection unit, the vacuum suction unit, the compression unit, the supply unit, the return unit, and the recovery unit.

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.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 ° C. and 138 ° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

The present invention relates to the technical field of microbes, in particular to a Lactobacillus plantarum which can significantly inhibit the occurrence of colorectal cancer, and its use thereof. The Lactobacillus plantarum strain CCFM164 has a deposit number CGMCC No. 14520, which has a good tolerance to gastric acid and bile salts, significantly alleviate the level of colorectal inflammation in colorectal cancer model mice, and can reduce the number of tumors in the colon and rectum of the model mice by regulating the Notch1, Notch2 signaling pathway and the expression of VEGFR2 molecule in colorectal tissue. In addition, the Lactobacillus plantarum CCFM164 can also improve the intestinal flora population and short-chain fatty acid levels in the intestine. The Lactobacillus plantarum CCFM164 is used to prepare a fermented food for the inhibition of the occurrence of colorectal cancer with wild applications.

The present invention relates to the use of a fermented plant material; a fermented seaweed material or a combined fermented plant material and fermented seaweed material for the preparation of a meat analogue.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.