A method for preparing a substantially pasteurized and/or sterilized food product; the method, which can be used to produce pasta sauces or soups, comprises: a cooking step, during which a base of the food product is obtained by thermally treating a first component at a temperature exceeding 30° C.; a mixing step, during which said base and a second, substantially solid component are mixed together so as to obtain a mixture; and an ohmic treatment step, during which said mixture is subjected to an ohmic treatment so as to obtain the substantially pasteurized and/or sterilized food product.

The present invention allows a beverage manufacturer to package variety packs of beverages while it is filling various beverages. The improved system that carries out the method includes an onsite accumulator that eliminates the long-standing practice of packaging variety packs at a separate location from where the beverages are packed.

The present invention allows a beverage manufacturer to package variety packs of beverages while it is filling various beverages. The improved system that carries out the method includes an onsite accumulator that eliminates the long-standing practice of packaging variety packs at a separate location from where the beverages are packed.

The present disclosure relates to a bottle treatment machine including a pump/nozzle protector in the form of a screen. The screen includes an at least partially perforated surface and the screen is provided for passing a liquid of the bottle treatment machine therethrough. The bottle treatment machine further includes at least one scraper which rests at least partially on the at least partially perforated surface of the screen. The screen and the at least one scraper are arranged to be rotatable relative to one another. The present disclosure further relates to a method for cleaning the screen of the bottle treatment machine.

The present disclosure relates to a bottle treatment machine including a pump/nozzle protector in the form of a screen. The screen includes an at least partially perforated surface and the screen is provided for passing a liquid of the bottle treatment machine therethrough. The bottle treatment machine further includes at least one scraper which rests at least partially on the at least partially perforated surface of the screen. The screen and the at least one scraper are arranged to be rotatable relative to one another. The present disclosure further relates to a method for cleaning the screen of the bottle treatment machine.

The present invention relates to a composition, for preventing or treating a fine dust-induced respiratory disease, comprising a mixture (Rgx 365), comprising ginsenosides Rg2, Rg4, Rg6 and Rh1, as an active ingredient, a preparation method thereof, and a functional health food, for preventing or relieving a fine dust-induced respiratory disease, comprising same. The present invention exhibits excellent effects on permeability reduction, reactive oxygen (ROS) generation reduction, leucocyte reduction and cytokine generation reduction in a model for fine dust-induced inflammatory response, and thus can be utilized for preventing and treating a fine dust-induced respiratory disease.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.