Methods for preventing, treating or suppressing an inflammatory bowel disease, particularly Crohn's Disease are disclosed. The methods include administering a pharmaceutical composition that enhances tuft cell specification. The pharmaceutical composition can comprise succinic acid or a pharmaceutically acceptable salt, ester, solvate, or prodrug thereof.

Methods for preventing, treating or suppressing an inflammatory bowel disease, particularly Crohn's Disease are disclosed. The methods include administering a pharmaceutical composition that enhances tuft cell specification. The pharmaceutical composition can comprise succinic acid or a pharmaceutically acceptable salt, ester, solvate, or prodrug thereof.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

The present invention is direct to an co-fruit pulp based edible composition in winch an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimen-mortally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

The disclosure discloses a processing and fresh-preserving method for a high-quality fresh noodle, and belongs to the field of flour product processing industry. The processing and fresh-preserving method provided by the disclosure prepares a fresh noodle by using a technology of adding more water, greatly reduces an initial bacterial content in the fresh noodle with the utilization of 33-40% of slightly acidic electrolytic water and in combination with a high-temperature and high-humidity dehydrating technology, guarantees that a product has a good textural property, and can effectively prolong a shelf life of the fresh noodle by preserving at a low temperature of 4-10 C. and make the preservation for 2-3 months at 4-10 C.

The disclosure discloses a processing and fresh-preserving method for a high-quality fresh noodle, and belongs to the field of flour product processing industry. The processing and fresh-preserving method provided by the disclosure prepares a fresh noodle by using a technology of adding more water, greatly reduces an initial bacterial content in the fresh noodle with the utilization of 33-40% of slightly acidic electrolytic water and in combination with a high-temperature and high-humidity dehydrating technology, guarantees that a product has a good textural property, and can effectively prolong a shelf life of the fresh noodle by preserving at a low temperature of 4-10 C. and make the preservation for 2-3 months at 4-10 C.

Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics.

Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.