The present utility model “Extruder to nixtamalize maize fractions” aims to provide and extruder to nixtamalize maize fractions previously conditioned with water and food grade lime, eliminating the production of nejayote in the production of nixtamalized maize flour, as well as the reduction of clogging of the extruded material. In addition to the aforementioned, it's easy to assemble for cleaning.

The present invention relates, to the process of producing complexly flavored olives which comprise, briefly, the steps of processing the olives before their stuffing and final packing and enhancing the flavor of the vegetables used for stuffing with a brine solution including the parent Olive brine. The parent brine is retrieved from the olive fermentation process, is present in an amount ranging between 40 and 50% and is used at multiple process steps. It is an object of the present invention, to produce a new type of Olives, with a double stuffing of vegetables, in particular, Garlic and Jalapeno Pepper. This process aims the improvement and balancing of the flavors as to the present day, the common methods of production of stuffed olives, include each semi-processed vegetable to be placed directly on the olive without any treatment to improve the flavor.

A Ti—Al—Zr—O metal oxide having the formula Ti.sub.xAl.sub.yZr.sub.zO.sub.n, wherein x is independently 2-10, y is independently 0.5-6, z is independently 2-10, and n is independently 2x+3y/2+2z. A method of separating a mycotoxin from a matrix using a Ti—Al—Zr—O metal oxide.

The invention is directed broadly to a method of preparing a texture modified food product for consumption by a dysphagic consumer, comprising the steps: (a) providing a cooked fish or meat; (b) comminuting the cooked fish or meat to form a paste; and (c) forming the paste into the texture modified food product shaped and textured to a generic serve of the fish or meat selected to form the paste.

A method for masking corking on the surface of polyphenol-containing plant parts is characterized by contacting the surface of the polyphenol-containing plant parts with one or more iron(III) salts, preferably with an aqueous solution that contains one or more iron(II) salts.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

An edible enterosorbent containing a treated enterosorbent, wherein the treated enterosorbent comprises a parent sorbent that has been acid and/or lecithin treated, and wherein the treated sorbent is operable for adsorption of one or more toxins from a gastrointestinal tract of a living being when introduced thereto, such that a bioavailability of and exposure of the living being to the one or more toxins is decreased. Methods of making and utilizing the edible enterosorbent are also provided.

Peanut powder and methods for treating peanut powder to reduce the concentration of aflatoxin B1 in peanuts are provided. Methods include grinding peanuts to produce peanut powder and exposing the peanut powder to an ozone-rich environment. Ozone-treated peanut powder comprises less than 20 ppb aflatoxin B1 and between 2.0 and 3.0 meq/kg peroxide.

Disclosed are a composition for removing aldehyde-based odors and reactive oxygen species, and more particularly to a deodorizing composition for removing hydrophobic aldehyde-based odors, and a food additive or cosmetic additive containing the same as an active ingredient, wherein the deodorizing composition has an effect of removing reactive oxygen species and an effect of removing a substance causing an aldehyde-based odor, particularly a hydrophobic aldehyde-based odor, thus being useful as a cosmetic additive for reducing body odors from humans or animals and for providing an anti-aging function as well as a food additive for removing odors from food.