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Patent Searching and Data


Matches 501 - 550 out of 14,012

Document Document Title
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...  
WO/2011/154824A3
The present invention relates to a method of producing dehydrated food products having light color with less browning, when compared with conventional same food products, and having substantially same nutrional and vitamin values as that...  
WO/2011/154824A2
The present invention relates to a method of producing dehydrated food products having light color with less browning, when compared with conventional same food products, and having substantially same nutrional and vitamin values as that...  
WO/2011/147718A1
The present invention has as an objective to provide a pureed composition comprising cinnamon, which is of excellent sensory quality, and which is microbiologically safe and stable upon storage, and which rapidly delivers atrtactive flav...  
WO/2011/146856A1
A method for producing a high viscosity, low volatiles blown stripped plant-based oil is provided. The method may include the steps of: (i) obtaining a plant-based oil; (ii)heating the oil to at least 90C; (iii) passing air through the h...  
WO/2011/145083A3
The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The ...  
WO/2011/139144A1
Method and system for treating a substantially solid food product (3) wherein cell disruption of the food product occurs and the building up of the necessary rise in temperature required for the processing of macro-nutrients. The system ...  
WO/2011/139904A2
Improved compositions and methods are disclosed for improving food safety. More specifically, one or more lactic acid producing microorganisms are used for inhibiting pathogenic growth on plant materials before, during and/or after harve...  
WO/2011/138943A1
Disclosed are: a crop storage apparatus which can keep the freshness of a crop stably for a long period; and a crop storage method using the crop storage apparatus. The crop storage apparatus comprises a box (1) in which a crop (A) is to...  
WO/2011/139904A3
Improved compositions and methods are disclosed for improving food safety. More specifically, one or more lactic acid producing microorganisms are used for inhibiting pathogenic growth on plant materials before, during and/or after harve...  
WO/2011/137233A1
A calcium-fortified "low juice" concentrate having calcium citrate malate in an amount providing a level of solubilized calcium of at least about 0.2% by weight of the concentrate, and a level of total acids sufficient to impart a pH of ...  
WO/2011/128553A1
The bag for pieces of fruit is in the form of a tubular bag (100, 100A, 100B, 100C) made of transparent plastic suitable for food, which has, when empty and laid flat, a rectangular shape and in which pieces of dried fruit (MF) are colle...  
WO/2011/129402A1
A method for potato sprout control, comprising: (A) after storing potatoes for 3-12 months at a temperature of 2-15°C in an atmosphere with an ethylene concentration of 1-100 ppm, washing the potatoes with water to remove the soil and d...  
WO/2011/127198A1
The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided ...  
WO/2011/123949A1
Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters o...  
WO/2011/122918A2
The present invention relates to chemical-free sap extracted from agricultural products, to a method for preparing same, and to dehydrated food prepared from agricultural products. The present invention relates to a method for preparing ...  
WO/2011/122918A3
The present invention relates to chemical-free sap extracted from agricultural products, to a method for preparing same, and to dehydrated food prepared from agricultural products. The present invention relates to a method for preparing ...  
WO/2011/117432A1
The invention relates to a method that consists of selecting individual fruit or vegetables without bruises or broken skin, cleaning them with an air jet, washing them in sterile water and drying them to a temperature between 18°C and 2...  
WO/2011/117065A1
The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophili...  
WO/2011/113915A1
A method and system are described for storage of respiratory produce. The system typically may comprise a storage environment, a gas analyzing means, a CO2 scrubber, a gas sampling pump, a gas pump for the scrubber, an air supply, an N2 ...  
WO/2011/110214A1
The invention relates to a method of treatment of chicory which comprises a step of soaking non-roasted dried chicory pieces with an aqueous solution comprising divalent cations.  
WO/2011/110215A1
The invention relates to a method of treatment of chicory pieces which comprises a step of soaking non-roasted chicory pieces with an aqueous solution comprising divalent cations, followed by a step of steaming said chicory pieces.  

Matches 501 - 550 out of 14,012