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Patent Searching and Data


Matches 551 - 600 out of 13,921

Document Document Title
WO/2011/001335A1
The invention provides a device and a method for cleaning food. The device according to one embodiment of the invention comprises a providing unit (12), for providing alkaline water; and a humidifying unit (14), connected with said provi...  
WO/2011/001186A1
The present invention relates to the use of palladium doped ZSM-5 to adsorb volatile organic compounds (VOCs) derived from organic matter, whereinthe Si:Al ratio of the ZSM-5 is less than 5 or equal to 100:1, and wherein the palladium do...  
WO/2010/146527A3
A process for obtaining chopped or creamed garlic, which includes the steps of : separating the bulbs of garlic into cloves, peeling the cloves and mixing and chopping them with vegetable oil, salt and citric acid. Said process being a c...  
WO/2010/146527A2
A process for obtaining chopped or creamed garlic, which includes the steps of : separating the bulbs of garlic into cloves, peeling the cloves and mixing and chopping them with vegetable oil, salt and citric acid. Said process being a c...  
WO/2010/140730A1
The present invention relates to a method for preparing Panax ginseng C.A. Meyer with a reduced amount of fragrance ingredients, by reducing the fragrance ingredients of the ginseng through washing unprocessed Panax ginseng C.A. Meyer an...  
WO/2010/139946A2
There is described a method for the prevention, mitigation or slowing of the discolouration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optio...  
WO/2010/139946A3
There is described a method for the prevention, mitigation or slowing of the discolouration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optio...  
WO/2010/139947A3
There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelat...  
WO/2010/139947A2
There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelat...  
WO/2010/136405A1
The invention is a method for the treatment of food products, wherein the food product is cut in slices or in cubes, and the slices or cubes are treated with an antimicrobial solution in the form of a cloud of droplets, characterized in ...  
WO/2010/136563A1
System for detecting and reducing ethylene (1) in a storage room (2) or a reefer container (2), comprising a sensing reaction chamber (10) and a ethylene/ozone reaction chamber (19) in fluid communication with the storage room (2), in wh...  
WO/2010/135295A3
Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstrea...  
WO/2010/124131A1
The disclosure provides compositions that can be used to make films to increase the efficiency of producing plants and plant parts. The films are designed in part to be environmentally friendly and/or edible. Also provided are methods of...  
WO/2010/121113A1
A hypobaric apparatus and methods capable of inducing and maintaining in stored horticultural cellular tissue controlled pervaporation of undesired chemical compounds without reaching the boiling point of intracellular water molecules, c...  
WO/2010/119812A1
Provided is a method of lowering the moisture content of leaf vegetables wherein a required moisture content can be attained instantaneously. A method of lowering the moisture content of leaf vegetables is characterized in that at least ...  
WO/2010/114120A1
A method for producing an enzyme-containing food, characterized by comprising an enzyme-introducing step for treating a starting food material under reduced pressure, bringing the material into contact with a liquid component containing ...  
WO/2010/114026A1
An impregnated food wherein a solid edible material has been impregnated with a liquid-type food having a viscosity at 35oC of 10000 to 100000 mPa∙s, which has a less hard texture while sustaining the good flavor of the liquid-type foo...  
WO/2010/070639A3
A method for prolonging the shelf life of agricultural and food products is provided, especially fruit and vegetables, which method comprises forcing a stream of air to flow upwardly through a treatment zone, such that it comes into cont...  
WO/2010/102693A1
The invention relates to a method and to a device for supplying gas, wherein a gas mixture is evaporated from a gas supply agent and cryogenic fluid, in that the mixture under pressure in a supply tank is fed through a pressure-reducing ...  
WO/2010/105156A3
The invention relates to a ripening and/or storage room for produce, including fruit and/or vegetables, more particularly for bananas, and a method for storing and ripening such produce. The invention relates to the construction of said ...  
WO/2010/104526A1
An apparatus for chilling or freezing products which may be operated in the IQF and non-IQF modes, having conveyor for transporting products through a refrigeration medium, said conveyor having a top surface and a bottom surface, conveyo...  
WO/2010/098333A1
Provided is a dried cut citrus fruit, such that the pericarp (flavedo and albedo) and sarcocarp (segments and pulp) can be consumed without being separated and the quality thereof can be maintained over an extended period. The dried cut ...  
WO/2010/039523A9
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biom...  
WO/2010/094874A1
The invention relates to a method for the in-line processing of liquid or pasty or semi-liquid media or further, media which contain solid elements in a liquid base, in pipe for conveying the medium between two steps in a plant by direct...  
WO/2010/095702A1
Disclosed are cooked chestnuts packed in a sealed container which can be picked up and taken as such and have excellent and rich sweetness qualities and an improved moist texture, a method for forming maltose in chestnut, a method for en...  
WO/2010/093213A3
Disclosed are an exhaust assembly, a curing and low-temperature storage system having the same, and a curing and low-temperature storage method using the same, to automatically discharge a variety of gases, heat, etc. which are produced ...  
WO/2010/093213A2
Disclosed are an exhaust assembly, a curing and low-temperature storage system having the same, and a curing and low-temperature storage method using the same, to automatically discharge a variety of gases, heat, etc. which are produced ...  
WO/2010/090620A1
A reduced-step method of producing puffed apple chips made from USDA certified organic apples is provided. The invention is a two-part drying process, where the apples are oven baked and then popped. The crispy apple chips can be flavore...  
WO/2010/085009A1
The present invention relates to a method for producing black garlic which has been matured by the fermentation of raw garlic using a natural enzyme. In the present invention, the content of active components is far greater than in black...  
WO/2010/082203A1
A method of inhibiting an ethylene response in a field crop is disclosed, comprising the step of applying to at least one portion of at least one plant of said field crop an amount of a solution of a water soluble cyclopropyl-1-enyl-prop...  
WO/2010/082203A9
A method of inhibiting an ethylene response in a field crop is disclosed, comprising the step of applying to at least one portion of at least one plant of said field crop an amount of a solution of a water soluble cyclopropyl-1-enyl-prop...  
WO/2010/081193A1
The present invention relates to methods for transferring liquid into a solid comprising applying highly propagating ultrasonic energy to a mixture comprising a solid and a liquid wherein the highly propagating ultrasonic energy is unifo...  
WO/2010/082376A1
Provided is a method for producing a processed peach food whereby a peach fruit can be softened to the inner pericarp within a short period of time while preventing the intermediate pericarp from becoming mushy, the hardness of the whole...  
WO/2010/072634A3
The present invention relates to post-harvest treatment method for the suppression of biological infestation in harvested produce comprising applying to the harvested produce a composition comprising a solvent or solid carrier and a comp...  
WO/2010/072634A2
The present invention relates to post-harvest treatment method for the suppression of biological infestation in harvested produce comprising applying to the harvested produce a composition comprising a solvent or solid carrier and a comp...  
WO/2010/069026A1
The invention concerns a packaged and pasteurized fruit pulp or pieces and the process of production thereof comprising the production of fruit pulp from fruit pieces, forming a pasty product by adding sugar and optionally organic acids ...  
WO/2010/070639A2
A method for prolonging the shelf life of agricultural and food products is provided, especially fruit and vegetables, which method comprises forcing a stream of air to flow upwardly through a treatment zone, such that it comes into cont...  
WO/2010/064703A1
Disclosed is a squeezed liquid composition which is rich in GSL and has an excellent balance among the vitamin C content, color, flavor and the like. Also disclosed is a process for producing the composition. Specifically disclosed is ...  
WO/2010/064773A1
The equipment for preservation processing of food, including root herbs such as ginseng, comprises: a food loading part that is used to load said food in said preservation processing equipment to carry out preservation processing of said...  
WO/2010/054071A1
A method of handling fruit at ambient temperature is provided using bagging and cooling for prolonged storage and ripening of fruit. The type of fruit that is contemplated with respect to the method is a fruit having an internal fruit se...  
WO/2010/053774A1
Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit. Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present i...  
WO/2010/050717A2
The method for drying a substance containing moisture comprises a first pulverization step wherein a substance containing moisture is pulverized and converted into porridge form; a mixing step wherein the substance in porridge form that ...  
WO/2010/050717A3
The method for drying a substance containing moisture comprises a first pulverization step wherein a substance containing moisture is pulverized and converted into porridge form; a mixing step wherein the substance in porridge form that ...  
WO/2010/044687A1
The invention relates to a method of preserving food products, in particular vegetable and soft fruit pieces, exposed to the risk of bacterial growth and rapid putrefaction processes, for storage in the frozen state. The essence of the f...  
WO/2010/042346A3
The invention relates to a control system of a ripening (store) room for fruit and/or vegetables, and more particularly for bananas, and a device(s) for carrying out that method. The invention relates to the construction of said room to ...  
WO/2010/042346A2
The invention relates to a control system of a ripening (store) room for fruit and/or vegetables, and more particularly for bananas, and a device(s) for carrying out that method. The invention relates to the construction of said room to ...  
WO/2010/039523A3
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biom...  
WO/2010/037170A1
A produce chamber (1) is provided to subject produce in a crate (7) to a controlled atmosphere. The chamber (1) has at least one inflatable/deflatable balloon seal means (15) for sealingly engaging with a side wall of a produce crate (7)...  
WO/2010/039523A2
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biom...  
WO/2010/038276A1
It is intended to provide a method of producing dry fruits and vegetables which is applicable for various purposes and enables the production of a large amount of dry fruits and vegetables, which sustain the shape, appearance and texture...  

Matches 551 - 600 out of 13,921