A process of forming a polymer with a blue light absorber chemically bonded to a polymeric backbone of the polymer includes mixing one or more olefin monomers with one or more functionalized p-vinylstyrylanthracene monomers to form a mixture of reactants. The mixture includes less than 10 percent by weight of the one or more functionalized p-vinylstyrylanthracene monomers. The process also includes polymerizing the mixture to produce a polymer with one or more blue light absorption characteristics.

A process of forming a polymer with a blue light absorber chemically bonded to a polymeric backbone of the polymer includes mixing one or more olefin monomers with one or more functionalized p-vinylstyrylanthracene monomers to form a mixture of reactants. The mixture includes less than 10 percent by weight of the one or more functionalized p-vinylstyrylanthracene monomers. The process also includes polymerizing the mixture to produce a polymer with one or more blue light absorption characteristics.

The method includes storing a carotenoid pigment in a container that has an average spectral transmittance of 0.01 to 45.0% between a wavelength of 535 to 695 nm.

The method includes storing a carotenoid pigment in a container that has an average spectral transmittance of 0.01 to 45.0% between a wavelength of 535 to 695 nm.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

An ethylene-vinyl alcohol copolymer composition is provided, which contains an ethylene-vinyl alcohol copolymer and an iron compound, wherein the ethylene-vinyl alcohol copolymer has an ethylene content of 20 to 60 mol %, wherein the iron compound is present in a proportion of 0.01 to 100 ppm on a metal basis based on the weight of the ethylene-vinyl alcohol copolymer composition.

An ethylene-vinyl alcohol copolymer composition is provided, which contains an ethylene-vinyl alcohol copolymer and an iron compound, wherein the ethylene-vinyl alcohol copolymer has an ethylene content of 20 to 60 mol %, wherein the iron compound is present in a proportion of 0.01 to 100 ppm on a metal basis based on the weight of the ethylene-vinyl alcohol copolymer composition.

The present invention provides a food wrapping film containing a thermoplastic resin, a blue colorant, and a polyglycerol fatty acid ester.