Abstract: A food preservation apparatus includes: a case body, forming an accommodating space inside, and including an inlet and an outlet in communication with the accommodating space; a transfer apparatus, including a conveyor belt and a drive assembly; at least one electric field generation apparatus, configured to generate a local electric field, the electric field generation apparatus being located in the accommodating space, and including an insulating substrate and a plurality of electrode plates, where the insulating substrate is disposed on an inner side wall surface of the case body on a different side from the part of the conveyor belt, and the plurality of electrode plates is arranged at intervals on the insulating substrate in the direction from the inlet to the outlet; and a control apparatus, electrically connected to the drive assembly and the plurality of electrode plates.

Abstract: An active substance of medication or health product for hyperlipidemia and hypercholesterolemia comprises djulis, and which can effectively inhibit the absorption of cholesterol, advance the metabolism of cholesterol, promote the anti-oxidation and decrease the accumulation of oxidized low-density lipoprotein-cholesterol in vessel walls of organisms.

Abstract: An active substance of medication or health product for hyperlipidemia and hypercholesterolemia comprises djulis, and which can effectively inhibit the absorption of cholesterol, advance the metabolism of cholesterol, promote the anti-oxidation and decrease the accumulation of oxidized low-density lipoprotein-cholesterol in vessel walls of organisms.

Abstract: A method to stabilize the liquid betalains comprises a flavans step, adding flavans into liquid betalains to obtain a mixture; a heating step, heating up the mixture; and a regenerating step, setting the mixture in a regenerating environment with a temperature of around lower than 25° C. to recover the liquid betalains in the mixture. The recovering betalains are stored under a temperature of 20° C. to 60° C. It is sufficient to maintain the stability of liquid betalains under high water activity or high temperature, also to promote the half-life and stability of betatains.