A device and method for proportioning slices of fruit by slicing a piece of fruit into a number of slices using a endoskeletal slicing and coring device with twin-opposed coaxial upper and lower guide pins to positioning and holding the fruit, a coring tube for separating the fruit from the core, and a cassette for slicing the fruit and a proportioning device for separating the slices into a number of groups.

Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.

A solid food product composition containing insoluble dietary fibers, which prevents powders and/or ingredients from scattering when folded into bite-size pieces or chewed at eating is provided. The solid food product composition containing insoluble dietary fibers includes an edible part and/or a non-edible part of one or more foodstuffs containing the insoluble dietary fibers. A content of the foodstuff is 5% or more and 95% or less in terms of total dry mass, a content of insoluble dietary fibers is 1% or more, a sugar content is 10% or more and 75% or less, a moisture content is 20% or less, a 50% cumulative particle diameter after ultrasonication is more than 15 μm and 500 μm or less, a 90% cumulative particle diameter after ultrasonication is 50 μm or more and 1,000 μm or less and a minimum particle diameter after ultrasonication is 4 μm or less.

The disclosure relates to a high-bioactivity black dry apple chip and a processing technology thereof. The processing process is as follows: fresh fruits.fwdarw.sorting.fwdarw.peeling.fwdarw.slicing.fwdarw.fermenting.fwdarw.drying.fwdarw.packaging.fwdarw.black dry apple chips. According to the disclosure, a high-temperature Bacillus subtilis fermentation broth atomization spray technology is adopted to atomize the processed apple slices under the condition of 60° C.-80° C., the cut apple slices are irradiated with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction so as to make apple slices generate burnt black. According to the disclosure, Bacillus subtilis antimicrobial peptide solution is sprayed so as to utilize its bacteriostatic function to avoid pathogen infection during shelf life.

The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu.sup.2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu.sup.2+, leading to rapid oxygen consumption to generate organic acid and CO.sub.2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

An extruded food product comprising at least one partially defatted oil seed and an antioxidant.

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A method for preparing seafood alternatives from vegetation is provided. The method includes preparing the vegetation, wherein the preparing the vegetation includes cutting the vegetation into two or more pieces, brining the vegetation in a brining solution, cooking the vegetation, and marinating the vegetation in a marinade configured to give the vegetation a seafood flavor.