The present disclosure relates to a method of increasing an amount of a stilbenoid, and/or one or more compounds selected from the group consisting of TCA cycle metabolites, polyamine alkaloids, 4-aminobutyric acid, abscisic acid and salts thereof in a plant, the method comprising steps of: irradiating the plant, part, crushed material or cultured plant cell with light, wherein a fluence at a wavelength range of 275-295 nm is 50,000-2,500,000 μmol/m.sup.2, while at the same time a fluence at a wavelength range of 200-270 nm is less than 20% of the fluence at the wavelength range of 275-295 nm; and storing the irradiated plant, part, crushed material or cultured plant cell in a dark place for 1 day or more.

A heating and cooking apparatus inside the cooking chamber of a 3D food printer includes a laser cooking apparatus controlled by a processor implementing particular computer program instructions specific to the operation of the heating and cooking apparatus. The laser cooking apparatus includes at least one laser system with at least one laser beam able to heat the food product to its cooking temperature. Each laser system provides two or more laser beams, each of which can be deflected and focused into the food product with a beam spot of adjustable diameter. The heating and cooking apparatus also can include an electromagnetic radiation heating apparatus that is controlled by the processor and emits electromagnetic radiation to warm the food product inside the cooking chamber to a temperature below its cooking temperature.

A heating and cooking apparatus inside the cooking chamber of a 3D food printer includes a laser cooking apparatus controlled by a processor implementing particular computer program instructions specific to the operation of the heating and cooking apparatus. The laser cooking apparatus includes at least one laser system with at least one laser beam able to heat the food product to its cooking temperature. Each laser system provides two or more laser beams, each of which can be deflected and focused into the food product with a beam spot of adjustable diameter. The heating and cooking apparatus also can include an electromagnetic radiation heating apparatus that is controlled by the processor and emits electromagnetic radiation to warm the food product inside the cooking chamber to a temperature below its cooking temperature.

Method and system to prepare and store untreated foods destined for processing and conservation packaging. The system eliminates bacteria from untreated or transformed foods, and includes a degasser, an injector to inject gas or liquid and a cooler. Degassing is carried out after the foods have been gathered together, cut, washed, and optionally treated to neutralize the enzymatic activity, then cooled, before the products are sterilized or pasteurized. The degassing is followed by reinjection of non-condensable neutral gas. During the reinjection of neutral gas which takes place in a liquid form, cooling is imposed on the degassed foods to the vaporization of the neutral gas projected into the enclosure where the foods are confined. All of the operations are directed to the elimination of the non-sporulated microorganisms, which limits the inoculum found in the products when they are stored.

Method and system to prepare and store untreated foods destined for processing and conservation packaging. The system eliminates bacteria from untreated or transformed foods, and includes a degasser, an injector to inject gas or liquid and a cooler. Degassing is carried out after the foods have been gathered together, cut, washed, and optionally treated to neutralize the enzymatic activity, then cooled, before the products are sterilized or pasteurized. The degassing is followed by reinjection of non-condensable neutral gas. During the reinjection of neutral gas which takes place in a liquid form, cooling is imposed on the degassed foods to the vaporization of the neutral gas projected into the enclosure where the foods are confined. All of the operations are directed to the elimination of the non-sporulated microorganisms, which limits the inoculum found in the products when they are stored.

Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.

A cooking apparatus (1) comprises a base (7) comprising a lower heater (2) defining a bottom cooking surface (4) where a foodstuff (F) to be cooked can be positioned; a cover (8) closable onto the base (7) and comprising an upper heater (3) defining a top cooking surface (5) and a lifting system (16) for moving the upper heater to and from the lower heater when the cover is closed onto the base; a database (103) storing a plurality of selectable cooking programs each including one or more cooking phases each associated with corresponding cooking parameters including a temperature of the upper heater and a distance (d) of the top cooking surface from the bottom cooking surface; and a controller (18) configured to control the operations of the lifting system and the upper heater based on the cooking parameters of a selected program.

Provided is a preparation method of composite juice mixed by noni fruit and blueberry, which includes the following steps: a noni fruit pre-fermentation, a blueberry pretreatment, a composite fruit juice fermentation, a filtration and a centrifugation. The prepared composite juice mixed by noni fruit and blueberry has a clear and transparent form, no precipitation, uniformity, no suspended matter, rich blueberry aroma, not pungent, soft taste, moderate sweet and sour, purple luster and translucent.

Provided is a preparation method of composite juice mixed by noni fruit and blueberry, which includes the following steps: a noni fruit pre-fermentation, a blueberry pretreatment, a composite fruit juice fermentation, a filtration and a centrifugation. The prepared composite juice mixed by noni fruit and blueberry has a clear and transparent form, no precipitation, uniformity, no suspended matter, rich blueberry aroma, not pungent, soft taste, moderate sweet and sour, purple luster and translucent.

Provided is a technique which enables highly efficient, low-cost production of a sufficiently disinfected high-quality rice gel using a rice gel production system and a rice gel production method for producing a rice gel. The present invention is provided with: a heating/stirring unit for heating a rice material with water added thereto in a sealed container under stirring, thereby providing a gelatinized product; and a pulverizing unit for pulverizing the gelatinized product obtained in the heating/stirring unit thereby providing a rice gel.