The present invention relates to a nutritional composition comprising at least one human milk oligosaccharide comprising 3′ sialyllactose (3-SL), 6′ sialyllactose (6-SL), 3-fucosyllactose and any combination thereof for improving language development in a subject, preferably born from a A-tetrasaccharide positive mother and/or the subject fed with a mother's milk rich in A-tetrasaccharide

The invention relates to the use of composition comprising sialylated and fucosylated human milk oligosaccharides (HMOs) for enhancing bone development and/or bone strength, preferably a nutritional composition for infants or young children.

The invention relates to the use of composition comprising sialylated and fucosylated human milk oligosaccharides (HMOs) for enhancing bone development and/or bone strength, preferably a nutritional composition for infants or young children.

The invention relates to a process for the preparation of an allulose syrup containing allulose at a product concentration of more than 70 wt.-%, relative to the total weight of the allulose syrup, the process comprising the steps of (a) providing an aqueous solution containing allulose at an educt concentration of at most 70 wt.-%, relative to the total weight of the solution; and (b) evaporating water at a temperature of the solution of less than 60° C. and under reduced pressure thereby increasing the concentration of allulose in the aqueous solution starting from the educt concentration until the product concentration is reached.

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and/or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and/or sweetness of their full-sugar counterparts.

A low osmolality oral rehydration slush composition is provided. The oral rehydration slush composition includes: water; a source of carbohydrate; a source of electrolytes; and a source of citrate. The oral rehydration slush composition has an osmolality of 70 mOsm/kg H.sub.2O to 350 mOsm/kg H2O. The oral rehydration slush composition can be used to treat individuals suffering from dehydration.

A low osmolality oral rehydration slush composition is provided. The oral rehydration slush composition includes: water; a source of carbohydrate; a source of electrolytes; and a source of citrate. The oral rehydration slush composition has an osmolality of 70 mOsm/kg H.sub.2O to 350 mOsm/kg H2O. The oral rehydration slush composition can be used to treat individuals suffering from dehydration.

The invention refers to new methods for treating spontaneous tumors in humans of the Central Nervous System, more particularly of 3rd and 4th grade tumors, even more particularly gliomas, and is related to the administration of compositions comprising therapeutically effective amounts of resveratrolosides and curcumins, in particular natural extracts comprising said two components. The invention also relates to the realization of pharmaceutical and nutraceutleal compositions comprising resveratrolosides and curcumins More specifically, the invention relates to compositions formulated for the release of active components for sublingual administration.

The invention refers to new methods for treating spontaneous tumors in humans of the Central Nervous System, more particularly of 3rd and 4th grade tumors, even more particularly gliomas, and is related to the administration of compositions comprising therapeutically effective amounts of resveratrolosides and curcumins, in particular natural extracts comprising said two components. The invention also relates to the realization of pharmaceutical and nutraceutleal compositions comprising resveratrolosides and curcumins More specifically, the invention relates to compositions formulated for the release of active components for sublingual administration.

The method for protein selection can include: characterizing a protein set, training a prediction model, determining target characteristic values, and determining a candidate protein set based on the target characteristic values.