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Matches 551 - 600 out of 14,087

Document Document Title
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.  
WO/2011/107754A1
There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoila...  
WO/2011/103812A1
A process for dried fruit preparation, which process comprises treating fruit with polygalacturonase before drying step. Polygalacturonase can be further used in combination with pectinesterase, pectin lyase, pectate lyase, xyloglucanase...  
WO/2011/101517A1
The invention relates to a method for preserving fresh cut lemon, comprising at least the following steps: (a) the addition of a covering liquid to the container housing the portions of cut lemon, said liquid combining lemon juice, lime ...  
WO/2011/090811A1
Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention ...  
WO/2011/087302A3
A food container and a refrigerator including the same are disclosed. The present invention relates to a food container capable of simultaneously separating fixing members (50, 60, 70) of a cover according to sliding of a handle and of t...  
WO/2011/079998A1
The present invention provides a granulated aromatic plant product characterized in the most authentic and natural aroma, flavor, and color ever since, as well as in easy dissolution when used. The granulated aromatic plant product of th...  
WO/2011/081424A3
The present invention relates to functional foods effective for improving gout treatment, functional fermented foods containing the same, and production methods thereof; and more specifically, to functional foods containing a new plant e...  
WO/2011/081424A2
The present invention relates to functional foods effective for improving gout treatment, functional fermented foods containing the same, and production methods thereof; and more specifically, to functional foods containing a new plant e...  
WO/2011/080106A3
The present invention relates to a refrigerator (1) comprising a body (2), more than one compartment (3) disposed inside the body (2), wherein fruits and vegetables are placed and more than one illumination unit (4) that illuminate the i...  
WO/2011/082059A1
There is provided a method of storing bananas comprising the steps of (a) exposing said bananas to an atmosphere that contains one or more ethylene-active compound, and (b) after said step (a), exposing said bananas to an atmosphere that...  
WO/2011/073115A1
The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated w...  
WO/2011/070183A1
Equipment and method of drencher type for the application of fungicides (2, 3) having maximum and constant efficacy with zero waste. A broth (14) is utilised for the treatment of fruit or horticultural products transported on pallets pri...  
WO/2011/063771A1
The invention concerns the application of the fungal organism Pythium oligandrum as a strong mycoparasite in connection with the applicable inorganic or organic carrier of the efficient agens as a preparation for additional fertilization...  
WO/2011/060722A1
A humidifying and refreshing device for a refrigerator and a refrigerator with the same are provided. The device has a device box case (1) and a top cover plate (9). The device box case (1) has a drawer (2) for storing fruits and vegetab...  
WO/2011/060762A4
The invention relates to a method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flo...  
WO/2011/060762A1
The invention relates to a method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flo...  
WO/2011/046833A1
Disclosed is a method for preserving and enhancing the shelf- life of dried foods having relatively high levels of carotenoids. The method uses calcium ascorbate to prevent the oxidation of carotenoids and the polyunsaturated fatty acids...  
WO/2011/038119A2
An intervention system for treating a food product in a food conditioner. The system comprises a tank that receives and buffers an intervention solution from a mixing system, a pump that receives the intervention solution from the tank a...  
WO/2011/038119A3
An intervention system for treating a food product in a food conditioner. The system comprises a tank that receives and buffers an intervention solution from a mixing system, a pump that receives the intervention solution from the tank a...  

Matches 551 - 600 out of 14,087