Abstract: A ready-to-use emulsified food formulation containing a vegetable in a finely divided form, vegetable oil, water, and an oleaginous seed in a finely divided form and, present in an amount of between 0.1% and 15% by weight, is disclosed. The emulsified food formulation is free of thickeners, emulsifiers and stabilizers and is obtained by homogenization carried out at a pressure greater than or equal to 10000 kPa. The emulsified food formulation is characterized by having a modal diameter of the particles contained therein of greater than or equal to 300 ?m and by containing a vegetable fiber in a finely divided form having a fiber content of greater than (70)% w/w and a water binding capacity of greater than 5 g water/g dry matter.

Abstract: A process for the production of a sauce containing minced meat, tomato, vegetables, edible oils or fats and optional complementary ingredients is disclosed. The process includes the steps of a) of subjecting pellets of a mixture containing minced meat to baking in an oven, obtaining baked pellets, b) adding, in a cooker, the baked pellets to tomato, vegetables, edible oils or fats and optional complementary ingredients, and c) cooking the whole mixture for a predetermined time.

Abstract: The present invention relates to biomarkers, to their use and to a method for diagnosing in vitro or detecting the progression of a neurodegenerative disease in an individual, in particular for Amyotrophic Lateral Sclerosis (ALS). The method comprises the steps of isolating a biological sample from the individual; quantifying the level of one or more polypeptides in the biological sample according to the invention; comparing the obtained level with a reference level.