Abstract: The present invention relates to an extract of Salvia miltiorrhiza and/or an extract of Poncirus trifoliata for inhibiting obesity. In particular, the extract of Salvia miltiorrhiza and/or the extract of Poncirus trifoliata is/are prepared by solvent or supercritical fluid extraction. Specifically, the extract of Salvia miltiorrhiza and/or the extract of Poncirus trifoliata is/are effective in inhibiting lipid accumulation in adipocytes and slowing down body weight gain of the subject. More specifically, the extract of Salvia miltiorrhiza and/or the extract of Poncirus trifoliata can be used in combination with an extract of Curcuma longa, which exhibit improved effects in inhibiting lipid accumulation in adipocytes and slowing down body weight gain of the subject.

Abstract: Disclosed herein are novel methods for hydrolyzing eggshell membrane (ESM). In one embodiment, the method includes cultivating thermophilic bacteria in a solution containing 1-10% (wt %) ESM to decompose the ESM into the ESM hydrolysate; wherein, the thermophilic bacteria grow on the ESM as their sole source of nutrient. In another embodiment, the method includes treating ESM with a keratinase in the presence of a reducing agent at a condition sufficient to produce the ESM hydrolysate, in which the keratinase, the reducing agent, and the ESM are present in a weight ratio of 1:120:600. The thus produced ESM hydrolysate is enriched in essential amino acids, collagen, peptides and glycosaminoglycans.

Abstract: A method for isolating curcuminoids from turmeric rhizome includes the steps of a) subjecting the turmeric rhizome to extraction with a first ethanol solution having an ethanol concentration ranging from 90% to 100% at a stirring speed ranging from 100 rpm to 300 rpm so as to obtain an ethanol-extracted product; and b) subjecting the ethanol-extracted product to crystallization with a second ethanol solution having an ethanol concentration ranging from 90% to 100 at a temperature ranging from 2° C. to 8° C. and a stirring speed ranging from 40 rpm to 300 rpm so as to obtain the curcuminoids.

Abstract: A method of producing an edible packaging container is proposed, comprising the steps of: (a) preparing a kneaded batter; (b) forming an oil-layer region on the center portion of one side of the batter and a water-moisturizing region on the periphery of the same side of the batter; (c) folding up the batter by turning the oil-layer region thereof inwardly, and combining the a portion of the batter by machinery to form edges comprising the water-moisturizing region; and (d) cooking the batter by steaming and cutting along the folded lines to form a pocket-shaped container, thereby achieving the goal of mass production of an edible pocket container.

Abstract: A beverage container includes a cup having a configuration suitable for nesting and a cap removably covering a top opening of the cup. The cup is provided above a bottom with a predetermined length of diameter-reduced section, and the cap is provided near a top center with a round recess for fitly engaging with the diameter-reduced section of the cup. The cap may be removed from the loaded cup and positioned on a tabletop with the round recess facing upward, so that the diameter-reduced section of the cup may be inserted into the round recess of the cap to stably hold the cup to an upright position.