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 shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (a.sub.w) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats and/or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1% at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.5% dietary fibres; b) extrusion of the dough thus prepared thus obtaining a plurality of sheets of extruded raw dough for focaccia, and subsequent lamination of the plurality of sheets of raw dough for focaccia thus obtaining a layer of laminated raw dough for focaccia; c) first leavening of the layer of laminated raw dough for focaccia thus obtained at a temperature comprised between 20 and 30° C.; d) shaping of the layer of leavened raw dough for focaccia thus obtained forming a plurality of blind holes on the surface of the dough and filling of the holes with a saline solution; e) second leavening of the raw dough thus obtained at a temperature comprised between 30 and 37° C.; f) oiling of the upper surface of the dough thus obtained with filling with the oil of said holes; g) baking of the raw dough thus obtained in an oven at a temperature comprised between 210 and 240° C.; and h) packaging of the focaccia thus obtained.

The disclosure discloses a nutritional cereal-based food with low glycemic load and processing method thereof, and belongs to the technical field of processing of healthy foods. According to the disclosure, bulk grain crops are used as raw materials and mixed with a natural plant extract with the content of 3-deoxyanthocyanidin more than 3 mg/100 g and a sulfur-rich plant or animal protein, so that in-situ encapsulation of starch granules is achieved through an interaction of a sulfur-containing protein and 3-deoxyanthocyanidin, and a grain-source nutritional food for special dietary uses with low GI. According to the method of the disclosure, not only is the process environmentally friendly, operation procedures are simple, but also slow release of blood glucose after a meal is achieved by using the product, and the product can be used as a meal replacement food for people with abnormal glucose metabolism and the like.

The disclosure discloses a nutritional cereal-based food with low glycemic load and processing method thereof, and belongs to the technical field of processing of healthy foods. According to the disclosure, bulk grain crops are used as raw materials and mixed with a natural plant extract with the content of 3-deoxyanthocyanidin more than 3 mg/100 g and a sulfur-rich plant or animal protein, so that in-situ encapsulation of starch granules is achieved through an interaction of a sulfur-containing protein and 3-deoxyanthocyanidin, and a grain-source nutritional food for special dietary uses with low GI. According to the method of the disclosure, not only is the process environmentally friendly, operation procedures are simple, but also slow release of blood glucose after a meal is achieved by using the product, and the product can be used as a meal replacement food for people with abnormal glucose metabolism and the like.

A production method of edible biodegradable tableware uses a powder mixture to manufacture an edible biodegradable product by a manufacturing process, and the powder mixture includes a dry powder and a maltose, and the maltose is prepared according to the total weight of the dry powder in a ratio of 1:10˜100, and the production method has the effects of improving product stability, simplifying production process, increasing yield and efficiency, avoiding pollutions during production, and decomposing the used product in various environments.

A production method of edible biodegradable tableware uses a powder mixture to manufacture an edible biodegradable product by a manufacturing process, and the powder mixture includes a dry powder and a maltose, and the maltose is prepared according to the total weight of the dry powder in a ratio of 1:10˜100, and the production method has the effects of improving product stability, simplifying production process, increasing yield and efficiency, avoiding pollutions during production, and decomposing the used product in various environments.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

Human made. Fried on the Moon? Grown on Mars? Delivered on Mercury? Invented on Earth. Doughnuts donuts. doughnuts (donuts). The doughnut (donut), at the core, of this conjunction, unity, in the middle, doughnuts (donuts), created the same; rings. One ring, made, with intention, before each doughnut (donut) rises and fries in junction to and fro flour and sugar, oats and spaces. doughnuts (donuts).

Human made. Fried on the Moon? Grown on Mars? Delivered on Mercury? Invented on Earth. Doughnuts donuts. doughnuts (donuts). The doughnut (donut), at the core, of this conjunction, unity, in the middle, doughnuts (donuts), created the same; rings. One ring, made, with intention, before each doughnut (donut) rises and fries in junction to and fro flour and sugar, oats and spaces. doughnuts (donuts).