A method for controlling foam comprising providing a food composition comprising a foam control agent and a foodstuff, the foam control agent; and processing the food composition. A food composition comprising a foodstuff and a foam control agent.

A method for controlling foam comprising providing a food composition comprising a foam control agent and a foodstuff, the foam control agent; and processing the food composition. A food composition comprising a foodstuff and a foam control agent.

An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.

The present disclosure relates to amoebae (slime molds) and uses thereof. In particular, the present disclosure relates to the use of amoebae or their environmentally stable spores to control agricultural infections and other uses.

The present disclosure relates to amoebae (slime molds) and uses thereof. In particular, the present disclosure relates to the use of amoebae or their environmentally stable spores to control agricultural infections and other uses.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, and then liquefying the gelatinized potatoes under sufficient shear.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, and then liquefying the gelatinized potatoes under sufficient shear.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, shearing the gelatinized potatoes under specific milling temperatures and conditions to produce a sheared potato product with desirable particle sizes, and then cooking the sheared potato product to form the liquid potato product.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, shearing the gelatinized potatoes under specific milling temperatures and conditions to produce a sheared potato product with desirable particle sizes, and then cooking the sheared potato product to form the liquid potato product.

The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted from a starting material derived from a root vegetable in a wet state with hot water under acidic conditions of pH 2.7-3.7, can well stabilize an acidic protein food or drink in a pH range at the isoelectric point of protein or higher.