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Mark S Lang

Thomas J Slaga

Jifu Zhao

Loretta M Zapp

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first &ldquo;pre-soaked.&rdquo; Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same

A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.

Method for enhancing post-processing content of beneficial compounds in foodstuffs made with cocoa beans

A space station including a frame defining plural identical sites for receiving interchangeable cargo modules. The sites are angularly spaced about the center of the station. Modules may thus be received at any available site.

Modular space station

A solar collector comprising, a bottle like structure with a front serrated lens surface, rear convex reflector, central heating chamber and plurality of tubular members each holding adjustable reflectors, for heating food located within the chamber is disclosed.

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Coronado, CA, United States of America

Mark S Lang