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 juicer for juicing produce can have a first juicing gear. The first juicing gear can include a first main body. The first main body can be configured to rotate in a first direction. The main body can have a plurality of first teeth. The first teeth can include a first top surface with a first exposed cavity. The first exposed cavity can be formed on the first top surface of the first teeth. The first exposed cavity can include a first leading edge. The first leading edge can be configured bite the portion of the produce from a remainder of the produce, as the juicing gear rotates in the first direction. The first teeth can be configured to crush the portion of the produce and/or the remainder of the produce, as the juicing gear rotates in the first direction, thereby releasing juice from the produce.

A juicer for juicing produce can have a first juicing gear. The first juicing gear can include a first main body. The first main body can be configured to rotate in a first direction. The main body can have a plurality of first teeth. The first teeth can include a first top surface with a first exposed cavity. The first exposed cavity can be formed on the first top surface of the first teeth. The first exposed cavity can include a first leading edge. The first leading edge can be configured bite the portion of the produce from a remainder of the produce, as the juicing gear rotates in the first direction. The first teeth can be configured to crush the portion of the produce and/or the remainder of the produce, as the juicing gear rotates in the first direction, thereby releasing juice from the produce.

The present disclosure relates to a composition for alleviating ultraviolet ray-induced skin damage or moisturizing skin, more particularly, to a composition containing an Actinidia polygama extract as an active ingredient. The composition can alleviate the reduction of skin moisture caused by ultraviolet ray-induced skin barrier damage and the resultant skin dryness, reduced skin elasticity and increased skin roughness and, as such, can be utilized as a food composition for alleviating ultraviolet ray-induced skin damage or moisturizing skin and, furthermore, as a health functional food or pharmaceutical composition, an animal feed composition, a pharmaceutical composition for animals or a cosmetic composition.

The invention relates to a method for preserving the fresh juice of citrus fruits or pomegranates following the conventional treatment of the fruit and corresponding extrusion or expression of same to obtain the juice. The method consists of: applying, prior to introducing the juice into a container, CO.sub.2 in the form of carbonic snow, which removes the oxygen content in the container; then introducing the juice continuously; subsequently adding, according to the characteristics of the juice, a dose of liquid nitrogen that allows the atmosphere of the headspace thereof to be corrected; and hermetically sealing the container, such that the absence of oxygen therein is ensured, preventing the product from oxidising and increasing the durability thereof, as long as said product is preserved at a final temperature between 1 and 4° C.

The invention relates to a method for preserving the fresh juice of citrus fruits or pomegranates following the conventional treatment of the fruit and corresponding extrusion or expression of same to obtain the juice. The method consists of: applying, prior to introducing the juice into a container, CO.sub.2 in the form of carbonic snow, which removes the oxygen content in the container; then introducing the juice continuously; subsequently adding, according to the characteristics of the juice, a dose of liquid nitrogen that allows the atmosphere of the headspace thereof to be corrected; and hermetically sealing the container, such that the absence of oxygen therein is ensured, preventing the product from oxidising and increasing the durability thereof, as long as said product is preserved at a final temperature between 1 and 4° C.

A biodegradable and/or compostable device is formed of a plant-based biopolymer in a range of 50 to 80% by volume and a polylactic acid (PLA) in a range of 10 to 30% by volume.

A method for processing sugarcane juice from raw sugarcane stalks to produce various forms of a natural sugarcane juice product preserves policosanols naturally occurring in the raw sugarcane stalks, resulting in policosanol-rich natural sugarcane juice-based products such as a drinking beverage, a concentrated sweetening agent, and a nutraceutical product. The method may include steps of providing sugarcane stalks having high policosanol concentrations; extracting sugarcane juice from the sugarcane stalks via a series of roller mills; filtering the extracted sugarcane juice; stabilizing the pH of the juice in a non-acidic solution of calcium hydroxide; flocculating the sugarcane juice to remove undesirable impurities; optionally, evaporating the sugarcane juice to form a policosanol-rich sugarcane juice concentrate and extracting the sugarcane juice concentrate from the evaporator.

A method for processing sugarcane juice from raw sugarcane stalks to produce various forms of a natural sugarcane juice product preserves policosanols naturally occurring in the raw sugarcane stalks, resulting in policosanol-rich natural sugarcane juice-based products such as a drinking beverage, a concentrated sweetening agent, and a nutraceutical product. The method may include steps of providing sugarcane stalks having high policosanol concentrations; extracting sugarcane juice from the sugarcane stalks via a series of roller mills; filtering the extracted sugarcane juice; stabilizing the pH of the juice in a non-acidic solution of calcium hydroxide; flocculating the sugarcane juice to remove undesirable impurities; optionally, evaporating the sugarcane juice to form a policosanol-rich sugarcane juice concentrate and extracting the sugarcane juice concentrate from the evaporator.