A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

Provided herein are processes to ferment sweet potatoes and the dairy alternative food products produced thereof. Sweet potatoes and water are blended to obtain a smooth sweet potato mixture and then optionally strained. The mixture is optionally pasteurized and cooled to an incubation temperature to enable the addition of live cultures of fermentation microbes which create the characteristic aroma and sour tang of a fermented dairy product. The product is then subsequently refrigerated for storage. In other embodiments the process relies on wild type fermentation without the addition of commercially prepared or other prepared live microbes. Additives and foods can be incorporated during various stages of the processes.

A manufacturing method and structure of pearl tapioca dices is first mixing glutinous rice flour, modified starch, water, maltose and other ingredients with granulated sugar, brown sugar, matcha or strawberry, mango, pineapple or other fruit additives; steaming them and pressing them into a sheet blank; cutting the sheet blank into squire strip blanks; then cutting the strip blanks into squares of appropriate size to complete the square pearl tapioca dices of different flavors. The pearl tapioca dice is convenient for preservation and convenient to be made into various pearl drinks.

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 composition for fatigue prevention, recovery, or treatment.

A method of preparing a ginger water composition containing a ginger extract according to one embodiment of the present invention includes obtaining a ginger extract from a ginger root; mixing an organic solvent with the ginger extract; providing ultrasonic waves and obtaining a first solution; mixing water with the first solution; supplying heat and obtaining a second solution; and filtering the second solution.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

The current invention concerns a method for the anti-sprouting treatment of tubers, especially potatoes, by applying a composition comprising limonene and a composition comprising CIPC, preferably via fogging. The invention also concerns the use of limonene as replacement of CIPC in the anti-sprouting treatment of tubers. The invention provides limonene compositions suitable for application by fogging. Furthermore, the invention concerns tubers obtainable by any of these methods.

The current invention concerns a method for the anti-sprouting treatment of tubers, especially potatoes, by applying a composition comprising limonene and a composition comprising CIPC, preferably via fogging. The invention also concerns the use of limonene as replacement of CIPC in the anti-sprouting treatment of tubers. The invention provides limonene compositions suitable for application by fogging. Furthermore, the invention concerns tubers obtainable by any of these methods.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.