Provided herein are a microwave retort system and a process for heating food products using a microwave retort system, such as to pasteurization and/or sterilization temperatures. Food product formulated for treatment in microwave retort processes are also provided. In one aspect, the microwave retort system includes a microwave zone having one or more microwave temperature sections in which a liquid medium is maintained at a temperature below sterilization temperatures during the microwaving process. The processes and systems described herein heat the products to pasteurization or sterilization temperatures while preventing the products, including outer surfaces, reaching a temperature greater than 135 F. The microwave retort processes and systems advantageously provide products with the taste and organoleptic properties equivalent to or nearly equivalent to an otherwise identical freshly prepared product and significantly better than otherwise identical food products that have undergone a conventional immersion or saturated steam retort process.

Provided herein are a microwave retort system and a process for heating food products using a microwave retort system, such as to pasteurization and/or sterilization temperatures. Food product formulated for treatment in microwave retort processes are also provided. In one aspect, the microwave retort system includes a microwave zone having one or more microwave temperature sections in which a liquid medium is maintained at a temperature below sterilization temperatures during the microwaving process. The processes and systems described herein heat the products to pasteurization or sterilization temperatures while preventing the products, including outer surfaces, reaching a temperature greater than 135 F. The microwave retort processes and systems advantageously provide products with the taste and organoleptic properties equivalent to or nearly equivalent to an otherwise identical freshly prepared product and significantly better than otherwise identical food products that have undergone a conventional immersion or saturated steam retort process.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

A method of making fresh filled pasta includes: preparing a first sheet of fresh pasta and laying it on a flat support; depositing a first dose of a first food filling on the first sheet; depositing, on the first filling, a second dose of a second food filling other than the first; preparing a second sheet of fresh pasta and laying it over the first sheet and the doses; joining the sheets along a substantially continuous edge of a predetermined shape; and cutting the sheets joined along the edge to obtain the desired type of fresh filled pasta. The first filling is in a shape-memory pasty state and the second filling is in a liquid or gel state. The first dose is deformed, before depositing the second dose thereon, to form an upwardly open cavity for receiving and holding the second dose without it overflowing or leaking out.

Disclosed herein is a mechanized production line of floodeh (faloudeh) comprising three main sections including, faloodeh (faloudeh) noodle production section, syrup production section and mixing & flavoring section. To establish the whole production line 20 sq. meter area to produce 500 Kg of product is needed. The whole production line is made up of stainless steel.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

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.