A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

An emission enhancement structure having at least one energy augmentation structure; and an energy converter capable of receiving energy from an energy source, converting the energy and emitting therefrom a light of a different energy than the received energy. The energy converter is disposed in a vicinity of the at least one energy augmentation structure such that the emitted light is emitted with an intensity larger than if the converter were remote from the at least one energy augmentation structure. Also described are various uses for the energy emitters, energy augmentation structures and energy collectors in a wide array of fields.

A magnetization device includes an outer casing, a base, a rotatable hood, an object-carrying seat, and a drive mechanism. The rotatable hood includes a receiving space. The rotatable hood has a circumferential wall that includes a pair of magnets mounted thereto, with one N pole and one S pole of the magnets being pointing toward the receiving space of the rotatable hood to induce magnetic lines of force and a magnetic field therebetween. The object-carrying seat is disposed in the receiving space of the rotatable hood to support a magnetized object. The drive mechanism drives the rotatable hood to rotate around and outside the magnetized object, such that the magnetized object is kept stationary and the magnets, and thus the magnetic lines of force and the magnetic field, are driven by the rotatable hood to rotate around the magnetized object.

A magnetization device includes an outer casing, a base, a rotatable hood, an object-carrying seat, and a drive mechanism. The rotatable hood includes a receiving space. The rotatable hood has a circumferential wall that includes a pair of magnets mounted thereto, with one N pole and one S pole of the magnets being pointing toward the receiving space of the rotatable hood to induce magnetic lines of force and a magnetic field therebetween. The object-carrying seat is disposed in the receiving space of the rotatable hood to support a magnetized object. The drive mechanism drives the rotatable hood to rotate around and outside the magnetized object, such that the magnetized object is kept stationary and the magnets, and thus the magnetic lines of force and the magnetic field, are driven by the rotatable hood to rotate around the magnetized object.

The present invention is a system and method for calculating the differences in chemical and/or mineral constituencies present in the makeups of a source water profile and a target water profile and calculating an optimized routine for altering the source water profile to mimic the target water profile. The present innovation utilizes an optimization function to determine the constituent differences and to derive a dosing routine to mix one or more batches of output mixture. The present innovation employs a dosing machine to affect the routine determined by the optimization function. In an embodiment the dosing machine utilizes one or more ingredient-dedicated peristaltic pumps to mix ingredients into one or more output mixture batches and deliver the one or more output mixture batches to a human user.

The present invention is a system and method for calculating the differences in chemical and/or mineral constituencies present in the makeups of a source water profile and a target water profile and calculating an optimized routine for altering the source water profile to mimic the target water profile. The present innovation utilizes an optimization function to determine the constituent differences and to derive a dosing routine to mix one or more batches of output mixture. The present innovation employs a dosing machine to affect the routine determined by the optimization function. In an embodiment the dosing machine utilizes one or more ingredient-dedicated peristaltic pumps to mix ingredients into one or more output mixture batches and deliver the one or more output mixture batches to a human user.

The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25˜50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25˜50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

Provided are: a method of preparing a cannabis processed product having an increased CBN content in an efficient and economic manner, through cyclization of CBD and aromatization of THC by continuous microwave irradiation of a cannabis extract; and use of a processed product having an increased CBN content prepared by the method, a fraction thereof, and a single ingredient of CBN, in foods, drugs, and cosmetics.