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Matches 451 - 500 out of 13,921

Document Document Title
WO/2012/078052A1
A system for recovering liquid from a liquid associated comestibles or liquid associated comestible pieces on a comestible processing line; where the system uses apparatus that comprises or includes: plural perforate rotatable bowls, eac...  
WO/2012/077140A1
A composition for the treatment of fruit and vegetable products, which comprises, in any proportion, at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, also in combin...  
WO/2012/076621A1
The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water ...  
WO/2012/077140A8
A composition for the treatment of fruit and vegetable products, which comprises, in any proportion, at least one substance, which is preferably selected from chemical elements in the pure state and in the molecular state, also in combin...  
WO/2012/075880A1
A method for making salty dried longan, comprising the steps of preparing salt water, heating, performing a first-stage baking, storing, performing a second-stage baking and the like. In the heating step, cleaned fresh longans are placed...  
WO/2012/073840A1
A method for industrial production of shredded cabbage that demonstrates good storage properties and a great reduction in or elimination of harsh taste is provided. The production method for shredded cabbage comprises the following steri...  
WO/2012/074159A1
The black ginseng production method according to the present invention comprises: a first steaming step in which washed fresh ginseng is steamed for between 3 and 10 hours at between 70 and 150°C; a coating step in which a viscous coati...  
WO/2012/073835A1
A method for industrial production of cut vegetables that demonstrate good storage properties and a great reduction in or elimination of the harsh taste unique to vegetables is provided. The cut vegetable production method comprises the ...  
WO/2012/069576A4
The invention relates to the pre- or post-harvest fungicidal and/or bactericidal treatment of plant products, using at least phosphonic acid that is at least partially salified and an essential oil or one of the terpene agents that it co...  
WO/2012/069576A2
The invention relates to the pre- or post-harvest fungicidal and/or bactericidal treatment of plant products, using at least phosphonic acid that is at least partially salified and eugenol or clove oil, at ambient temperature, as well as...  
WO/2012/069576A3
The invention relates to the pre- or post-harvest fungicidal and/or bactericidal treatment of plant products, using at least phosphonic acid that is at least partially salified and an essential oil or one of the terpene agents that it co...  
WO/2012/062000A1
The present invention relates to a method for the fresh-keeping of shatang citrus with leaves, which involves treating the fruits of said shatang citrus with 0.5-20ppm 1-methylcyclopropene (1-MCP) as ethylene action inhibitor. After stor...  
WO/2012/062999A1
The invention relates to a method carried out using an anti-sprouting treatment material and including the following steps: soaking an absorbent material in a mint oil and/or L-carvone anti-sprouting treatment product so as to form the a...  
WO/2012/062001A1
The use of polyhexamethylene guanidine hydrochloride as preservative for preventing and controlling citrus sour rot and its application are disclosed by the present invention. The citrus preservative calculated by 100% total mass fractio...  
WO/2012/060450A1
[Problem] To sterilize fruits and vegetables extremely efficiently with chlorine water that has an extremely low concentration. To effectively prevent bacterial growth on sterilized fruits and vegetables, while remarkably decreasing the ...  
WO/2012/057405A1
The present invention relates to nopal kimchi which is prepared with the addition of nopal and tuna juice which are familiar to Americans or Central and South Americans, thereby facilitating consumption by foreigners due to the alleviati...  
WO/2012/051670A1
Disclosed herein is a method for preserving a plant material. The method comprises applying a composition comprising a microwave attractant to the plant material; and then drying the plant material while exposing the plant material to mi...  
WO/2012/052816A2
The present invention discloses a method to stabilize and impart color to cut kiwi, which can be fresh, or optionally IQF treated. This method comprises several stages including cutting, alkalinization of the fruit pulp, infusion of solu...  
WO/2012/053667A1
Use of β-glucan delaying the biosynthesis of yeast and mold under anaerobic condition for producing vegetable-fermented foodstuffs including functional health food, Kimchi, unrefined liquor and preventing and treating diseases including...  
WO/2012/052816A3
The present invention discloses a method to stabilize and impart color to cut kiwi, which can be fresh, or optionally IQF treated. This method comprises several stages including cutting, alkalinization of the fruit pulp, infusion of solu...  
WO/2012/049213A1
The inventors provide the use of a composition comprising an antimicrobial polypeptide comprising Blad or an active variant thereof to prevent or inhibit spoilage of a foodstuff by a microorganism. Also provided is a method of preventing...  
WO/2012/048713A3
The invention relates to a method for the dehydration and preservation of foodstuffs, consisting in submerging fruit or vegetables in a solution based on honey or pure honey, until the oxygen and part of the water have been extracted. In...  
WO/2012/049207A1
The present invention relates to the use of a composition for coating food wherein said composition comprises a copolymer obtainable by emulsion polymerization of an aqueous radically polymerizable mixture of monomers comprising a) at le...  
WO/2012/046086A1
Method for extending the shelf-life of a foodstuff Methods of extending the shelf-life of a foodstuff and/or for preventing or reducing microbial (e.g. bacterial) growth on said foodstuff are provided. The methods comprise coating the fo...  
WO/2012/044183A1
Method and apparatus of food preservation through the use of electromagnetic pulses corresponding to specific visible light frequencies is disclosed. The method is particularly useful for the preservation of kiwifruit and other fruit and...  
WO/2012/038965A1
A dietary supplement containing Morinda Citrifolia (Noni) powder, which is prepared by following steps: collecting, washing with de-mineralized water and cutting into small pieces, dipping the pieces into a solution containing suitable p...  
WO/2012/038640A1
The invention relates to a thermal fogging device using a liquid, comprising: an assembly (3) for producing a pressurized hot gas flow; an ejection pipe (5); a first liquid source (7); and a means (9) for injecting a metered liquid flow ...  
WO/2012/036724A1
A container adapted for holding shrink wrap in place without the use of adhesives. The shrink wrap is held in place by at least one protuberance on the sides or bottom of the container. The protuberance has a particular design in relatio...  
WO/2012/032119A1
A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic pla...  
WO/2012/031732A1
The invention relates to a method and to an accompanying facility (1) for drying plant material (19), such as, for example, fruits, spices, plants, herbs and the like, by means of a stream of drying gas which is supplied to a drying inst...  
WO/2012/033416A3
A packaged beverage comprising a releasably sealed container containing harvested produce immersed in an aqueous storage solution where the container comprises a first releasable seal and a second releasable seal configured to permit the...  
WO/2012/031732A8
The invention relates to a method and to an accompanying facility (1) for drying plant material (19), such as, for example, fruits, spices, plants, herbs and the like, by means of a stream of drying gas which is supplied to a drying inst...  
WO/2012/032262A1
The present invention relates to the fungicide, bactericidal and/or antioxidant treatment of foodstuffs, using formulations of essential oil in a dialkylene glycol.  
WO/2012/027258A3
A process for sanitizing objects is comprised of the steps of: (1) contacting the object with a dry fog in an enclosed sanitization zone wherein the dry fog is comprised of droplets having a diameter of 4-5 microns and wherein the drople...  
WO/2012/027258A2
A process for sanitizing objects is comprised of the steps of: (1) contacting the object with a dry fog in an enclosed sanitization zone wherein the dry fog is comprised of droplets having a diameter of 4-5 microns and wherein the drople...  
WO/2012/022706A1
The present invention relates to the use of N-phenylethylpyrazole carboxamide derivatives or salts thereof for extending shelf life and storage stability of fruits and vegetables, to a method for extending shelf life of fruits and vegeta...  
WO/2012/020436A1
The present invention concerns an innovative method for the preservation of fresh vegetable products comprising the operation of insertion of the product inside a container (1) of the non transparent to solar rays type and subsequent her...  
WO/2012/020098A3
An automated container refrigeration system for a container comprising a transport volume. A cooling unit is configured to control air temperature within the transport volume by discharging cooled air with a supply air temperature into t...  
WO/2012/009713A2
Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to ...  
WO/2012/004670A1
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 a...  
WO/2012/002714A2
The present invention relates to black garlic having an increased polyphenol and S-allylcysteine content, and to a method for preparing same. More particularly, the present invention relates to black garlic having an increased polyphenol...  
WO/2012/001522A3
The present invention relates to a plant (1) for grapes withering by dehydration, comprising: - a dehumidification room (2) isolatable from an outer environment and intended to house grapes containers (C), - air flow generating means (30...  
WO/2012/003162A1
A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food product to an intermediate pH of the food ...  
WO/2012/000389A1
An automatic and spontaneous air-conditioning freshness retaining system and method for retaining freshness of fruits and vegetables thereof. Said system comprises an air-conditioning storage, an air-conditioning working storage and an a...  
WO/2012/003282A1
Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparati...  
WO/2012/003244A1
A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food pr...  
WO/2012/002714A3
The present invention relates to black garlic having an increased polyphenol and S-allylcysteine content, and to a method for preparing same. More particularly, the present invention relates to black garlic having an increased polyphenol...  
WO/2012/001522A2
The present invention relates to a plant (1) for grapes withering by dehydration, comprising: - a dehumidification room (2) isolatable from an outer environment and intended to house grapes containers (C), - air flow generating means (30...  
WO/2011/161518A3
The present disclosure provides a crisping concentrate capable of crisping a produce. The crisping concentrate includes a hypochlorite based active solution capable of crisping the produce. The strength of the hypochlorite based active s...  
WO/2011/161518A2
The present disclosure provides a crisping concentrate capable of crisping a produce. The crisping concentrate includes a hypochlorite based active solution capable of crisping the produce. The strength of the hypochlorite based active s...  

Matches 451 - 500 out of 13,921