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Patent Searching and Data


Matches 551 - 600 out of 14,027

Document Document Title
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...  
WO/2011/037376A3
The present invention relates to an agricultural and marine produce drier employing a far infrared ceramic heater, comprising: a conveyor belt for conveying agricultural and marine produce to be dried; an upper frame provided above the c...  
WO/2011/037376A2
The present invention relates to an agricultural and marine produce drier employing a far infrared ceramic heater, comprising: a conveyor belt for conveying agricultural and marine produce to be dried; an upper frame provided above the c...  
WO/2011/025794A1
Disclosed is are methods for improving the texture of a meat product, decreasing the sodium content of packaged meats and meat products, and improving moisture retention in a meat/meat product.  
WO/2011/015706A1
The present invention relates to a method of fractioning natural raw materials and separating nutritive substances from the formed fractions, in which method the raw material is dried at a temperature of -40-50 °C and ground lightly so ...  
WO/2011/009828A1
The present invention relates to a method and a device for chemical sterilisation and/or decontamination of a consumable product, in particular a food product of plant or animal origin, with no added heat and at a low temperature. Said t...  
WO/2011/007109A3
The present invention relates to a method for drying a vegetable product, either fresh or frozen, for example spices or aromatics with aromatic herbs, without additives, for example without monosodium glutamate (MSG), and with a reduced ...  
WO/2011/007109A2
The present invention relates to a method for drying a vegetable product, either fresh or frozen, for example spices or aromatics with aromatic herbs, without additives, for example without monosodium glutamate (MSG), and with a reduced ...  
WO/2011/003725A1
The present invention relates to a method for preparation of a vegetable material, wherein a living plant is treated with a cytokinin prior to harvest. The invention also relates to a method for preparation of food products, as well as f...  
WO/2011/004398A3
The invention comprises a process for producing a chitosan derivative, and a product prepared thereby, by activating chitosan or a chitosan precursor chitin in alcohol that contains water from 0% to maximum of about 30% and preparing der...  
WO/2011/004398A4
The invention comprises a process for producing a chitosan derivative, and a product prepared thereby, by activating chitosan or a chitosan precursor chitin in alcohol that contains water from 0% to maximum of about 30% and preparing der...  
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 ...  

Matches 551 - 600 out of 14,027