Compositions and methods and for enhancing the resistance of plants to a plant disease caused by a Phytophthora species are provided. The compositions comprise nucleic acid molecules encoding resistance (R) gene products and variants thereof and plants, seeds, and plant cells comprising such nucleic acid molecules. The methods for enhancing the resistance of a plant to a plant disease caused by a Phytophthora species comprise introducing a nucleic acid molecule encoding an R gene product into a plant cell. Additionally provided are methods for using the plants in agriculture to limit plant disease.

Compositions and methods and for enhancing the resistance of plants to a plant disease caused by a Phytophthora species are provided. The compositions comprise nucleic acid molecules encoding resistance (R) gene products and variants thereof and plants, seeds, and plant cells comprising such nucleic acid molecules. The methods for enhancing the resistance of a plant to a plant disease caused by a Phytophthora species comprise introducing a nucleic acid molecule encoding an R gene product into a plant cell. Additionally provided are methods for using the plants in agriculture to limit plant disease.

The present invention relates to the technical field of foods and additives that are derived from edible plants. Particularly, the present invention relates to a method for obtaining a product rich in antioxidants, dietary fiber and other nutrients from byproducts of edible plants such as dehydrated pulps and juices derived from fruits and vegetables, obtaining thus a first liquid product (first liquid phase), a second liquid product (second liquid phase), and a first and second solid phases, all of them with multiple beneficial health properties. One of the main effects observed when an individual consumes these products, is a normalization in the levels of triglycerides, total cholesterol, and HDL, and the body weight of this individual is maintained even when under a regime of fat diet.

An object of the present invention is to provide a granulated product containing a dry powder of green leaves of at least one kind selected from grains, kale, sweet potatoes, mulberry trees, ashitaba, mugwort, Peucedanum japonicum, and kuma bamboo grass, and being excellent in dispersibility and smoothness, and to provide a method for producing the granulated product. The present invention allows for providing a granulated product excellent in dispersibility and smoothness and a method for producing the granulated product by producing a granulated product using a dry powder of green leaves of at least one kind selected from grains, kale, sweet potatoes, mulberry trees, ashitaba, mugwort, Peucedanum japonicum, and kuma bamboo grass, and controlling a specific gravity of the granulated product to a certain range.

An object of the present invention is to provide a granulated product containing a dry powder of green leaves of at least one kind selected from grains, kale, sweet potatoes, mulberry trees, ashitaba, mugwort, Peucedanum japonicum, and kuma bamboo grass, and being excellent in dispersibility and smoothness, and to provide a method for producing the granulated product. The present invention allows for providing a granulated product excellent in dispersibility and smoothness and a method for producing the granulated product by producing a granulated product using a dry powder of green leaves of at least one kind selected from grains, kale, sweet potatoes, mulberry trees, ashitaba, mugwort, Peucedanum japonicum, and kuma bamboo grass, and controlling a specific gravity of the granulated product to a certain range.

A composition of nutritional powder from germinated dragon fruit seeds was obtained from the process steps performed in the following specific order: (i) preparing materials, (ii) creating a dried germinated dragon fruit seeds mixture having moisture content lower than 10%, (iii) creating a foundation mixture, (iv) checking homogeneously of the foundation mixture, (v) determining whether adding the noni powder ingredient, (vi) creating a first temporary mixture, (vii) determining whether adding the dragon fruit powder ingredient, (viii) creating a second temporary mixture, (ix) determining whether adding the other ingredients, (x) creating a third temporary mixture, (xi) checking homogeneously of the third temporary mixture, (xii) grinding, and (xiii) adjusting humidity having less than 10%, then packing, and storing at room temperature. The composition of nutritional powder from germinated dragon fruit seeds is convenient for users to bring to eat/drink directly or to dilute with water and/or other food solutions when using.

This document provides dried products made from fruit including a press cake of constituents of at least one fruit variety, wherein a ratio of a mass of water-soluble saccharides to a mass of soluble and insoluble fiber in the press cake is less than 90% of said ratio in a raw material of the at least one fruit variety; the water content of the dried product is less than 10% by mass; methods for producing dried products made from fruit are also provided.

A mixture of baked fruits and vegetables blended with water; homemade puree; organic frozen puree; heart shaped puree baby food. Frozen organic puree baby food in heart molded containers, comprising of part water, baked fruits and vegetables to slow the growth of pathogenic bacteria organically.

A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

The invention provides process for preparing a heat-treated intermediate vegetable and/or meat matter preparation.