A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

The present invention discloses a photodynamic inactivation method of Salmonella. The method using riboflavin as a photosensitizer adopts a blue light source to photodynamically inactivating Salmonella, which belongs to the technical field of sterilization for inactivating food-borne pathogenic Salmonella. The photosensitizer used in the present invention is one of essential vitamins of the human body. The riboflavin (a food-grade photosensitizer) is safe and non-toxic, and has a significant effect for inactivation of Salmonella. Moreover, the present invention is capable of controlling the risk of salmonellosis, short in treatment time, simple in operation, and capable of thoroughly inactivating Salmonella, and has certain control and prevention effects. The present invention provides a method for effective inactivation of Salmonella in food, which is low in cost, simple in operation and wide in application and can better promote the development of the food sterilization technology.

This disclosure relates to techniques to sanitize eggs. More specifically to sanitizing eggs in a manner such that damage to the cuticle of the egg during sanitization is reduced or eliminated. A method includes the activation of photoactivated sanitizing agent with an appropriate wavelength of light at an intensity that eliminates, reduces, or slows the production of, pathogens on the shell of an egg. The photoactivated sanitizing agent can include an exogenously-applied photoactivated sanitizing agent and an optional photosensitizer, which can be activated with light having a wavelength known to activate the exogenously-applied photoactivated sanitizing agent. The photoactivated sanitizing agent can include an endogenously-derived photoactivatable compound. Light in the Soret band can be utilized to activate the endogenously-derived photoactivated sanitizing agent.

This disclosure relates to techniques to sanitize eggs. More specifically to sanitizing eggs in a manner such that damage to the cuticle of the egg during sanitization is reduced or eliminated. A method includes the activation of photoactivated sanitizing agent with an appropriate wavelength of light at an intensity that eliminates, reduces, or slows the production of, pathogens on the shell of an egg. The photoactivated sanitizing agent can include an exogenously-applied photoactivated sanitizing agent and an optional photosensitizer, which can be activated with light having a wavelength known to activate the exogenously-applied photoactivated sanitizing agent. The photoactivated sanitizing agent can include an endogenously-derived photoactivatable compound. Light in the Soret band can be utilized to activate the endogenously-derived photoactivated sanitizing agent.

This invention provides a method and device for disinfecting any products, materials or environment as any complex of physical, chemical, and biotic factors that can include gases, liquids and solids like soil or artificial plant growing media or animals and plants comprising the step of treating them with one or more infrared lights of LED emitters.

This invention provides a method and device for disinfecting any products, materials or environment as any complex of physical, chemical, and biotic factors that can include gases, liquids and solids like soil or artificial plant growing media or animals and plants comprising the step of treating them with one or more infrared lights of LED emitters.

Processes for production of a composition containing active follistatin via spray/heat drying of a biological source containing follistatin as well as compositions containing this active follistatin and methods it use increasing muscle mass are provided.

A process for the production of fat-encapsulated follistatin. The process includes steps of a) metering fat having a melting point of at least 40 C. into an extruder, b) heating the fat in the extruder during rotation of the at least one screw, c) metering the follistatin into the extruder barrel to produce a flowable mixture, d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel, e) subsequently discharging the mixture through an extruder die, and f) comminuting the mixture after it discharges from the extruder die.

The present invention relates to a device for preservability enhancement based on cellular water activation. The present invention, which is a device for preservability enhancement based on cellular water activation comprising a primary energy wave generation unit (110) and a tertiary complex wave generation and amplification unit (120), comprises: the primary energy wave generation unit (110) which generates, by receiving AC 220V power from a 220V power input unit (1a) via a noise filter (2), an electromagnetic field by means of an inner electric coil, generates a preconfigured frequency (a first cell-activating energy wave) in which a generated electric field and electromagnetic field energy are included, and generates free electrons by means of the flow of an electric current therein resulting from the electromagnetic field; and the tertiary complex wave generation and amplification unit (120) which receives, via an output terminal of the primary energy wave generation unit (110), the free electrons and the electromagnetic field having information of the primary energy wave generation unit (110) and generated thereby and, by using the free electrons and the electromagnetic field thus received, combines, amplifies and emits the first cell-activating energy wave. Accordingly, the present invention enables water in food to be activated, via the generation, amplification and delivery of a cell-restoring complex frequency, by useful low frequencies extracted from a number of substances. Moreover, the present invention enables the original taste of food to be restored, delays decomposition and enables freshness to be maintained for a long time, by combining the extracted useful low frequencies and frequencies generated via three types of frequency generators, putting same on an amplified signal, and emitting same to food and agricultural and marine products via a delivery device.