Proposed is a smart method of providing information about green vegetable juice, the method including: obtaining juice-extraction information which includes information about juice-extraction time of the green vegetable juice, information about weight of the green vegetable juice, and information about ingredients for the green vegetable juice; receiving intake information about the green vegetable juice from a user; calculating change in the weight and freshness of stored green vegetable juice based on the juice-extraction information and the intake information; and generating and displaying a smart button with status information about the stored green vegetable juice based on the calculated change in the weight and freshness of the green vegetable juice. By this method, it is possible to intuitively know the weight and the freshness of the stored green vegetable juice.

Proposed is a smart method of providing information about green vegetable juice, the method including: obtaining juice-extraction information which includes information about juice-extraction time of the green vegetable juice, information about weight of the green vegetable juice, and information about ingredients for the green vegetable juice; receiving intake information about the green vegetable juice from a user; calculating change in the weight and freshness of stored green vegetable juice based on the juice-extraction information and the intake information; and generating and displaying a smart button with status information about the stored green vegetable juice based on the calculated change in the weight and freshness of the green vegetable juice. By this method, it is possible to intuitively know the weight and the freshness of the stored green vegetable juice.

A plant for producing juice and/or puree from a food product of vegetable origin includes a treating section that causes the quantity of the food product that is introduced to be equal to the quantity of discharged treated product. The treating section includes a fixed hollow body having a substantially cylindrical or conical shape and a treating surface. Within the treating section a first rotor has a substantially cylindrical or conical shape. The treating surface is positioned at a first distance from the first rotor at an inlet end less than, or equal to 100 mm, and at a smaller, second distance at an outlet end. Downstream of the treating section a division section divides a food product of vegetable origin into pieces having at least a dimension with a length equal to, or less than, the first distance to easily feed them into the treating section.

A plant for producing juice and/or puree from a food product of vegetable origin includes a treating section that causes the quantity of the food product that is introduced to be equal to the quantity of discharged treated product. The treating section includes a fixed hollow body having a substantially cylindrical or conical shape and a treating surface. Within the treating section a first rotor has a substantially cylindrical or conical shape. The treating surface is positioned at a first distance from the first rotor at an inlet end less than, or equal to 100 mm, and at a smaller, second distance at an outlet end. Downstream of the treating section a division section divides a food product of vegetable origin into pieces having at least a dimension with a length equal to, or less than, the first distance to easily feed them into the treating section.

The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.

The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.

Compositions and methods for treating respiratory ailments are disclosed.

The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product.

The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product.

The invention relates to an oral solution having high SOD enzymatic activity and the preparation method therefor, wherein the method comprises: pressing edible plant raw materials, followed by removing large particles by means of centrifugation (1000-4000 rpm, 0-30 min); subsequently, separating the supernatant using two processes of ultrafiltration (the first separation adopting a tubular membrane with pore size ranging from 60-120 kD; the second accomplished by an spiral-wound membrane with pore size ranging from 8-30 kD), before treated using ultra-high pressure at 200-600 MPa for a period of 1-20 min. After treated by the method of the invention, SOD has been activated with enhanced enzymatic activity up to above 10000 U/ml, which has addressed problems related to low enzymatic activity of SOD in products. The products obtained by the present method are more beneficial to human health.