Disclosed herein are photoisomerized compositions comprising anthocyanins and methods of making an use thereof. For example, disclosed herein are methods of photoisomerizing a composition, the methods comprising: irradiating a composition comprising an anthocyanin dissolved in a solvent solution with UV light; wherein at least a portion of the anthocyanin is present as a trans isomer before the irradiation; wherein the solvent solution comprises ethanol and water in a ratio of ethanol to water (volume/volume) of 99:1 to 70:30; thereby converting at least a portion of trans isomer to a cis isomer via photoisomerization to produce a photoisomerized composition. In some examples, the photoisomerized composition has a more intense and stable blue color at pH 8 relative to the composition before irradiation.

The present invention relates to two-dimensional and three-dimensional shaped parts and composite materials made of popcorn and synthetic and/or natural binding agents which are cured in automatic moulding machines or similar pressing installations by means of radio wave technology or microwaves. By means of these technologies, light-weight, two-dimensional and three-dimensional shaped parts and composite materials can be produced for packaging, as interior and exterior parts (for example in automobile and mobile-home construction), shock absorbers, space-dividing elements, furniture, consumer goods, for the building trade of for heat insulation.

A method for preparing microbial contamination free spices and food products is provided. The invention relates to method for preparing cryogenic grinded and cold pasteurized (gamma irradiated) spices and spice related products which retains essential oils, aroma taste and color of the products and is free of any microbial contamination. The invention also relates to such microbial contamination free food products and spices thereof.

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice.

A domestic appliance for cooling and heating food items and/or beverage items may include a shell, a door, a cooling compartment defined at least in part by the shell and the door, the compartment being configured store the food items and/or the beverage items in a cooled environment and at least one solid state heating element inside of the cooling compartment, the at least one solid state heating element configured to emit infrared radiation to heat at least one of the food items and/or the beverage items without heating the surroundings or other contents of the cooling compartment.

The invention relates to a method (100) and apparatus for controlling the heating of food ingredients. The method comprises the step of measuring (110) the spectrum of energy absorption of the food ingredients in a given range of radio frequencies. The method also comprises the step of identifying (120), in said given range of radio frequencies, the radio frequency for which the food ingredients have the maximum energy absorption. The method also comprises the step of applying (130) an electrical field to the food ingredients, said electrical field having a radio frequency corresponding to said radio frequency for which the food ingredients have the maximum energy absorption. The step of measuring (110) comprises, for a plurality of selected radio frequencies in said given range of radio frequencies, the steps of: applying an electrical field on the food ingredients having a radio frequency corresponding to a given selected radio frequency in said plurality of selected radio frequencies; and, measuring the ratio between the energy of the radio frequency electrical field reflected or absorbed from the food ingredients, and the energy of the radio frequency electrical field applied to the food ingredients. The plurality of selected radio frequencies are selected from said given range of radio frequencies by the steps of: for each of said given range of radio frequencies, obtaining a penetration depth of an electrical field having a radio frequency corresponding to the given radio frequency into the food ingredients, and including the given radio frequency into the plurality of selected radio frequencies if the penetration depth of the electrical field having radio frequency corresponding to the given radio frequency is equal to or larger than the thickness of the food ingredients in the direction of the electrical field applied to the food ingredients. This invention allows reducing the heating time of food ingredients.

Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.

A method for obtaining a food product from a wet mass of waste materials arising from production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce is provided. An enzyme is added to the waste materials that is suitable for breaking down possible gluten residues in the materials and making the enzyme act for a period between 15 and 30 minutes. The waste materials are boiled for at least 20 minutes. The waste materials are cooled and centrifuged to eliminate most of the water present in the waste materials. The materials are dried at a temperature between 70° C. and 100° C. for a time between 60 and 120 minutes, by a radio frequency dryer so as to obtain, at the end of drying, a product with relative humidity between 14 and 2%. A food product is provided that includes a percentage by weight between 1% and 60% of at least one flour obtainable from waste materials arising from the production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce, and at least one cereal flour, or vegetable flour, or animal flour, in a percentage by weight between 40% and 99%.

The present invention relates to sanitization devices and methods. More particularly, the invention relates to sanitizing devices and methods that significantly reduce, deactivate or eliminate germs, bacteria and/or other pathogenic microorganisms from objects that have been placed in sanitizing in the sanitizing devices, which are sanitizing bags and sanitizing containers of the current invention, such devices include large and small containers. The device and method use germicidal electromagnetic radiation.

A catalyst 1 for food processing of the present disclosure includes a support 10 and a catalyst film 20. The catalyst film 20 is formed on the support 10 and contains a metal oxide. The catalyst film 20 has a first layer 21 and a second layer 22. The second layer 22 is separated from the support 10 by the first layer 21. A transmittance of the first layer 21 for light having a wavelength of 400 nm to 600 nm is higher than a transmittance of the second layer 22 for light having a wavelength of 400 nm to 600 nm. The second layer 22 has surface irregularities 22a having a radial wavelength of 25 nm to 90 nm.