Disclosed is a device for preservability enhancement including: a primary energy wave generation unit which generates, by receiving AC 220V power from a 220V power input unit via a noise filter, an electromagnetic field by an inner electric coil, generates a preconfigured frequency in which a generated electric field and electromagnetic field energy are included, and generates free electrons by the flow of an electric current therein resulting from the electromagnetic field; and a tertiary complex wave generation and amplification unit which receives, via an output terminal of the primary energy wave generation unit, the free electrons and the electromagnetic field having information of the primary energy wave generation unit 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.

Disclosed is a device for preservability enhancement including: a primary energy wave generation unit which generates, by receiving AC 220V power from a 220V power input unit via a noise filter, an electromagnetic field by an inner electric coil, generates a preconfigured frequency in which a generated electric field and electromagnetic field energy are included, and generates free electrons by the flow of an electric current therein resulting from the electromagnetic field; and a tertiary complex wave generation and amplification unit which receives, via an output terminal of the primary energy wave generation unit, the free electrons and the electromagnetic field having information of the primary energy wave generation unit 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.

Provided is a solid paste composition for heat cooking which has excellent softening properties when cooked and has reduced stickiness during heat cooking. This composition contains 19 mass % or more, on a dry mass basis, of starch and 4.0 mass % or more, on a dry mass basis, of a protein. The composition also has a value (α1) of a frozen slice X of a frozen product of the composition prepared under a predetermined condition is 16.0 or less. The composition has a value (β) of the frozen slice X of the composition prepared under a predetermined condition satisfies the formula α1×β1≤7.0 in relation to the value α1.

The present disclosure discloses a method for modification of mung bean protein and preparation of simulated egg pulp based on the modified protein. A commercial mung bean protein isolate is used as a raw material in the present disclosure, then subjected to pH shift modification, ultrasonic treatment and protein-glutaminase treatment for compound modification to prepare a high-functionality modified mung bean protein isolate; and the modified mung bean protein isolate is used as a raw material, using high-speed emulsification and high-pressure homogenization are conducted to obtain a high-stability mung bean protein-based simulated egg pulp. In the present disclosure, the mung bean protein isolate prepared by compound modification has good solubility, emulsifying property and gelling property. The mung bean protein-based simulated egg pulp is in the form of a stable emulsion and has good fluidity and moderate gelling property, and uniformity and stability can still be maintained for a long time.

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

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

Embodiments of the invention provide a composition of a particulate coformulation which includes particles containing an active substance and an additive, wherein each particle contains a relative additive concentration increasing radially outwards from a particle center to a particle surface along a finite gradient. In one example, the particle surface is an additive-rich surface without a distinct physical boundary between the particle center and the particle surface. The relative additive concentration may have a continuous rate of change across the finite gradient. In some examples, an active substance:additive ratio of the particle surface is sufficiently low to form a protective surface layer around the active substance. Generally, the particle surface is free of the active substance.

Embodiments of the invention provide a composition of a particulate coformulation which includes particles containing an active substance and an additive, wherein each particle contains a relative additive concentration increasing radially outwards from a particle center to a particle surface along a finite gradient. In one example, the particle surface is an additive-rich surface without a distinct physical boundary between the particle center and the particle surface. The relative additive concentration may have a continuous rate of change across the finite gradient. In some examples, an active substance:additive ratio of the particle surface is sufficiently low to form a protective surface layer around the active substance. Generally, the particle surface is free of the active substance.

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

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