The present invention relates to a high-speed dewatering and pulverizing turbine (1) for obtaining solid pulverized particles and dissociating the water present, which is formed by: a) a stator (6) having circular geometry with a duct at one end (7) for the outlet of the solid pulverized particles and a duct in the bottom part (10) for the inlet of solid particles to be pulverized; b) a wheel or rotor with vanes or blades, located inside the stator; and c) a central securing assembly for adjusting and securing all the elements that form the wheel or rotor. Also described is a method for obtaining solid pulverized and dewatered particles, wherein the water present is separated.

The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture.

The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt. % of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 μm to 1,200 μm, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof; 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 μm to 100 μm, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof; b) 30-90 wt. % of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5′-monophosphate, guanosine 5′-monophosphate and protein hydrolysate;
wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 μm and at least one maximum above 100 μm. This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.

The present disclosure relates to jackfruit flour prepared from various parts of the jackfruit, which can be used as an additive or a substitute for human consumption, offering reducing in glycemic load, reduced calorie intake, and increased fiber content. Method of preparation of said jackfruit flour, and uses and also described in the instant disclosure.

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

The present disclosure discloses a method for preventing or treating chemotherapy induced leukopenia in a subject said method comprising: (a) administering at least one chemotherapeutic agent to a subject; (b) administering pegfilgrastim in the range of 5-7 mg to the subject within a time period in the range of 22-25 hours after the end of administering the chemotherapeutic agent; and (c) introducing jackfruit flour as a dietary intervention for 15-20 days for preventing chemotherapy induced leukopenia in the subject wherein the jackfruit flour is introduced within 22-25 hours from the start of administering the chemotherapeutic agent and wherein the jackfruit flour comprises a combination of flour of jackfruit fruits, seeds and strands. The present disclosure also discloses jackfruit flour and jackfruit flour in the form of fortified flour and fortified beverage for use in preventing or treating chemotherapy induced leukopenia.

The present disclosure encompasses compositions prepared from kiwifruit. In particular, the invention encompasses compositions prepared from gold varieties of Actinidia chinensis. Also encompassed are methods of preparing these compositions. Further encompassed are methods of using these compositions, in particular, for treating or preventing disorders of the gastrointestinal system, including amongst others: inflammation, constipation, bowel irregularity, microbiota imbalances, irritable bowel syndrome, and inflammatory bowel disease.

A powdery food containing at least a micronized first powder having myrosinase activity and a second powder containing a glucosinolate.

A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.

The present invention relates to a method for producing a dried food from a fruit or vegetable, more particularly for producing potato flakes. The invention proposes the following method steps for providing a dried food pulp from a fruit or vegetable, more particularly potato flakes, having a low free starch content without the addition of emulsifiers or other additives: Treating the fruit by applying an electrical field; comminuting the treated fruit or vegetable to form a food pulp; and drying the food pulp. The present invention also relates to a dried food pulp, more particularly potato flakes, produced according to the method of the invention, and the use of such a dried food pulp.