When an onion is cut it releases the acidic gas syn-propanethial-S-oxide. Upon contact with the eye this gas causes irritation, stinging, pain, tears, and discomfort. In some embodiments, an alkaline mist is sprayed over a cut onion. The alkaline mist interacts with the acidic gas and neutralizes it. This prevents eye irritation and discomfort. In some embodiments, the mist is sprayed by a battery-powered mister. The mister is activated via a power button. Once activated, it will continuously distribute mist until it is deactivated.

Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide.

An agent for reduction of the acid value of used cooking oil that exerts the effects required for a regeneration agent for used cooking oil, and a regeneration treatment method for used cooking oil using it are provided. The agent is an agent for reduction of the acid value of used cooking oil containing a hydrotalcite-related compound as an effective component, wherein the agent has a decoloration capacity that reduces the acid value by 70% or more. The agent also has a deacidification capacity that reduces yellowness due to deterioration by 15%. The hydrotalcite-related compound is a hydrotalcite-related compound calcined at 150 to 400 C. The hydrotalcite-related compound is a hydrotalcite-related compound granulated to have an average particle size of 50 to 200 m.

Methods are provided to make clinoptilolite into a water-soluble hydrolyzed form suitable for various administration routes, including oral administration. Absorption of water-soluble hydrolyzed clinoptilolite fragments can aid in detoxification by binding heavy metals and environmental toxins, can reduce reactive oxygen species and inflammation related to heavy metals and other/environmental toxins, resulting in an increase in energy, and/or in an increase in one or more of focus, concentration, and memory. Water-soluble hydrolyzed clinoptilolite fragments can be combined with one or more dietary supplements, including various vitamins and sleep aids.

A method for processing vegetables to reduce unpleasant odor and/or taste, and/or to minimize discoloration, deterioration, degradation, or rot over a period of storage time is described. The method includes: subjecting the vegetable to mechanical size reduction; heating or freezing the vegetable for a pre-determined period; and bringing the softened vegetable product into contact with one or more reactive oxygen species selected from: peroxides; superoxides; and ozone.

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

Provided herein are methods for preparing Inonotus obliquus (chaga mushroom) extracts that are substantially free of oxalic acid or oxalate, and to food products containing such extracts.

The method for the removal of mycotoxins in food products comprises the steps of providing at least a quantity of at least one food product and at least a quantity of calcium oxide, such a food product having a predetermined humidity value suitable for treatment by direct contact with calcium oxide supplied in powder and/or microgranules; mixing at least such a quantity of at least one food product with the quoted at least a quantity of calcium oxide in respective predetermined percentages, so as to determine the contact between the surface of the food products with calcium oxide for the removal of mycotoxins; cleaning the surface of the food products from calcium oxide, to make the treated products suitable for eating again.

A composition for and method of neutralizing ammonia odor and flavor from shark and other urea-containing fish includes soaking the fish in a refrigerated (4 C.) bath containing water (88.0%), dry skim milk solids (7.5%), dry buttermilk solids (2.5%), and salt (2.0%) for 18-20 minutes, with the objective of improving consumer perception of odor and taste during consumption of the fish.

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