Abstract: The present invention describes a new device for extracting and purifying nucleic acids from a biological sample, which comprises: a closed container that holds a solid phase comprising a mixture of non-ionic resins, preferably aromatic resins, combined with a buffering solution or water, or the sample alone. The invention also describes a method for detecting a nucleic acid, comprising the following steps: (1) providing a sample of biological origin; (2) depositing the sample of biological origin containing the nucleic acids in the closed container; (3) heating the sample; (4) taking a volume of the sample; and (5) detecting the presence of the nucleic acid of interest using PCR or any variant thereof.

Abstract: A method for stabilize reduced glutathione using micronized curcumin, to provide a solid and liquid composition or formulation comprising a dispersion of the micronized curcumin. Also, a method for improving the oxidative stability of a peptide in a composition by adding micronized curcumin with the composition, and dispersing the micronized curcumin into the composition containing the peptide. The composition can include a chewing gum.

Abstract: A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life.

Abstract: A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life.

Abstract: A method for imparting color stability and textural stability to cut kiwi, which can be fresh, or optionally individually quick-frozen (IQF) treated, using several stages including cutting, alkalinization of the fruit pulp, infusion of soluble stabilizing agents by immersion in an alkaline solution of said stabilizing agents to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life.

Abstract: A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life.