Abstract: A spaghetti-like long shaped pasta has a continuous internal longitudinal cavity communicating with the outside through a co-extended longitudinal slot with convex edges that delimit the internal cavity. A device for the production of such pasta includes an extrusion drawing having, at the entry front, a plurality of holes with complementarily identical openings that lead into respective channels of identical shape, configuration and size, which end in a joint discharge channel, near an edge of an expanded head. An occlusion at the outlet hole of the discharge channel includes a septum separating the delivery channels and causing the two flows of extruded pasta to join solely on a peripheral portion, opposite to the cavity edge, with the expanded head producing the internal cavity that develops longitudinally within the finished product and communicates with the outside through a co-extended cutting or fissure.

Abstract: Described is a packet for tobacco products, substantially in the shape of a parallelepiped and extending about a respective main direction, having a front wall, a rear wall facing the front wall, a pair of side walls, a bottom wall and a top wall; the bottom wall and the top wall have a same perimeter extension; the packet also has at least a first and a second corner wall, each of which is interposed between a side wall and the respective front wall or rear wall and has a transversal dimension variable along the main direction; the first corner wall has a geometry complementary to that of the second corner wall in such a way as to keep substantially constant the perimeter extension of each section of the packet transversal to the main direction.

Abstract: A blast mitigation device having a first inner bag intended to house an explosive and further including a second outer bag to freely contain the first bag. Structural connections between the first and second bag are absent. The first and second bags each include a flexible tubular body made of textile material, provided with at least one openable mouth at one end of the flexible tubular body. The mouth is closable by a zip fastener or zipper and wherein at least the second bag includes a closure belt or strap arranged astride the openable mouth, such that in the assembled and use condition the zip fastener or zipper is wound inside a roll of an end portion of the body of the corresponding bag. The roll is kept in position by the at least one strap.

Abstract: There is described an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered, particularly a clear appearance. The edible oil of the invention is obtainable by a method which comprises the step of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. According to the method, the olives are preventively treated with an anti-mold agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%.

Abstract: Spaghetti-like long shaped pasta having a continuous internal longitudinal cavity communicating with the outside through a co-extended longitudinal slot with convex edges closing the internal cavity; and device for production thereof that includes an extrusion drawing having, on the entry front, least two holes each having complementarily identical openings for introduction within respective channels of identical shape, configuration and size; that end in a joint discharge channel, near an edge of an expanded head. An occlusion of the outlet hole of the discharge channel includes a septum separating the delivery channels, causing the two flows of extruded pasta to join solely on a peripheral portion, opposite to the edge, the expanded head producing the central compartment, developing longitudinally within the finished product and communicating with the outside through a co-extended cutting or fissure.

Abstract: A boring and facing head, rotatively driven by the mandrel of a machine tool, with a turning tool mounted on a mounting slide, which may be controllably driven transversely of the axis (X) of the head body by a threaded shaft (12) operatively connected to a cylinder body (11), integral with a mandrel (4) and rotatably housing a ring gear (17), operatively connected to a gear wheel (19), driven by a controllable motor (8) and wherein the ring gear (17) comprises a circumferential tooth arrangement engaging with a gear wheel (52), integral with the driving shaft (12).

Abstract: Disclosed are pharmaceutical compositions containing, as the active ingredients, a mixture of a hyaluronic acid polymer with a bradykinin B2 receptor antagonist. Said compositions have proved especially effective in the treatment of degenerative joint diseases such as osteoarthritis using intra-articular injections.

Abstract: Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.

Abstract: There is described an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered, particularly a clear appearance. The edible oil of the invention is obtainable by a method which comprises the step of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. According to the method, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%.

Abstract: Disclosed are pharmaceutical compositions containing, as active ingredients, a mixture of a corticosteroid and a kinin B2 receptor antagonist. Said compositions have proved particularly effective, especially in the treatment of inflammatory disorders such as asthma, ophthalmic or dermatological disorders and, above all, as regards the joints, arthritis.

Abstract: Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.