This group of inventions relates to a method for manufacturing and a composition of the rice crispbreads, containing rice grits, water and a flavouring additive, which includes concentrated fruit and/or vegetable juice or a mixture of fruit and/or vegetable juices in a mixture with berry and/or fruit puree, a natural flavour, beta-carotene. A method for manufacturing of the rice crispbreads contains a treatment of the rice grits by purifying them from impurities and subsequent moistening with water; extruding the finished rice grits with simultaneous baking and briquetting; applying the flavouring additive on a surface of the crispbreads by spraying, the components for manufacturing of the crispbreads being taken according to the above composition.

The present invention relates to a pharmaceutical composition for treating and preventing degenerative neurological disorders, containing, as an active ingredient, a mixture extract of two or more types selected from the group consisting of Moutan Root Bark, Angelica Dahurica Root, and Bupleurum Root, or a fraction thereof. Specifically, the extract of the mixture of the present invention exhibits a recovery effect on mitochondrial function damage, a relieving effect on endoplasmic reticulum stress and also exhibits simultaneously an inhibitory effect on inflammatory response, which are remarkably improved compared with those exhibited in an in vitro single extract, and the extract of the mixture significantly exhibits an improvement effect on motor coordination and a protective effect on dopaminergic neurons in a Parkinson's disease animal model, and thus the extract of the mixture of the present invention or a fraction thereof can be useful as an active ingredient of a pharmaceutical composition for treating and preventing degenerative neurological disorders.

The present invention relates to a pharmaceutical composition for treating and preventing degenerative neurological disorders, containing, as an active ingredient, a mixture extract of two or more types selected from the group consisting of Moutan Root Bark, Angelica Dahurica Root, and Bupleurum Root, or a fraction thereof. Specifically, the extract of the mixture of the present invention exhibits a recovery effect on mitochondrial function damage, a relieving effect on endoplasmic reticulum stress and also exhibits simultaneously an inhibitory effect on inflammatory response, which are remarkably improved compared with those exhibited in an in vitro single extract, and the extract of the mixture significantly exhibits an improvement effect on motor coordination and a protective effect on dopaminergic neurons in a Parkinson's disease animal model, and thus the extract of the mixture of the present invention or a fraction thereof can be useful as an active ingredient of a pharmaceutical composition for treating and preventing degenerative neurological disorders.

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of buckwheat flour, millet flour, teff flour, potato flour.

To any of the above coconut flour can be added for another embodiment.

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of buckwheat flour, millet flour, teff flour, potato flour.

To any of the above coconut flour can be added for another embodiment.

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.