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Patent Searching and Data


Matches 651 - 700 out of 14,137

Document Document Title
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...  
WO/2010/035707A1
A reduced water mist generating device (1) is provided with a water acquiring section (3) for acquiring water for generating reduced water, a reduced water generating unit (U) for generating the reduced water from the acquired water, a r...  
WO/2010/031983A1
The present invention relates to a device for coating food products, the device (1) having a coating area (3) including: - a coating conveyor (11) provided to convey the food products in a longitudinal direction; - a device (13) for appl...  
WO/2010/031929A1
The invention relates to a method for coating food products that includes applying, on said food products, a composition containing one or more film-forming agents in a solvent, characterised in that said application is carried out by at...  
WO/2010/031928A1
The invention relates to a method for coating food products and to a device for implementing same.  
WO/2010/030039A1
An electrostatically atomizing unit generates a mist of charged minute water particles which is sprayed onto a perishable food wrapped with a plastic film permeable to the water particles. The perishable food wrapped with the plastic fil...  
WO/2010/024081A1
Provided is a method for producing a frozen vegetable food material having a soft texture which is particularly suitable for foods for the elderly, suffers no damage in shape in the course of distribution, uniformly softens to the core a...  
WO/2010/021411A1
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.  
WO/2010/022399A1
The present disclosure provides a method and apparatus for removing a contaminant, such as carbon dioxide, from a gas stream, such as ambient air. The contaminant is removed from the gas stream by a sorbent, which is regenerated in a reg...  
WO/2010/021330A1
Provided are sugar content-improving materials that improve sugar content as well as preventing oxidative damage of fruits and vegetables after harvesting, a sugar content-improving method for fruits and vegetables, fruits and vegetables...  
WO/2010/012922A1
The invention relates to a method for the disinfestation of dry products, in particular dates, which comprises: loading the product in an autoclave apparatus; carrying out at least one cycle in which the apparatus is evacuated until reac...  
WO/2010/010059A1
The present patent application describes a method for the production of ready-to-eat or cook fresh-cut fruits and vegetables. With the method described, fresh-cut fruits and vegetables can be prepared maintaining a low microbial load and...  
WO/2010/006621A1
Disclosed herein is a process for inhibiting browning of plant material comprising adding a chelating agent to a disrupted plant material and adjusting the pH to a value of 2.0 to 4.5. Processes for manufacture of soluble and insoluble p...  
WO/2010/001279A1
This invention relates to a disinfecting -device, and more particularly, to a disinfecting device for disinfecting food products. According to a first aspect of the invention there is provided a disinfecting device (1) including a condui...  
WO/2010/002312A1
According to the present invention there is disclosed a process for the production of a storage stable onion fibre mixture from onion, comprising the steps: - dry removal and sorting-away of soil, stones, defect material and any other co...  
WO/2010/002311A1
A flavour and texture additive material obtainable from a vegetable start material of onion, which comprises water soluble and water insoluble fibres and at least one type of ethereal oil from onion is described. The flavour and texture ...  
WO/2009/151191A1
A multi-stage tunnel type immersion freezing system is provided. In the freezing system, food products are quickly frozen by passing the food products through a series of divided zones including a precooling zone, a stiffening zone and a...  
WO/2009/149102A1
A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and u...  
WO/2009/148521A1
The invention provides palatabihty enhancers containing at least one animal digest and at least one surfactant and methods for using such palatabihty enhancers to enhance the palatabihty of comestible compositions.  
WO/2009/147520A2
The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferri...  
WO/2009/147520A3
The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferri...  
WO/2009/147930A1
Provided is a pasteurization method whereby a high bactericidal effect is achieved while causing little denaturation of a material to be treated in thermally pasteurizing the material to be treated. A pasteurization method for thermally...  
WO/2009/142470A1
The invention relates to a formula based on frozen ingredients containing pineapple chunks, prickly pear chunks, celery chunks, parsley leaves and grapefruit juice, all frozen in the form of cubes which, once defrosted and turned into li...  
WO/2009/136845A1
The present invention regards a method and an apparatus for conforming a blank (35) onto forming surface sections (3) of a forming tool (5) by drawing vacuum against an elastic vacuum bag (1) for transmitting forming forces from the elas...  
WO/2009/135252A1
The specification describes the treatment of products, particularly fruit and vegetables to remove fungi therefrom comprising treating the products with a solution of the group comprising benzoic acid, derivatives therefrom, the salts of...  
WO/2009/131996A2
A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurinc can be provided from solution, an extract, or in solid form to...  
WO/2009/132174A3
Abstract An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be...  
WO/2009/131996A3
A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurinc can be provided from solution, an extract, or in solid form to...  
WO/2009/132174A2
Abstract An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be...  
WO/2009/125041A1
The method comprises subjecting the produce to osmosis in order to force fruit transpiration until the water content thereof is reduced to between 6 and 10%, or using the vacuum-cooling technique or using a stream of dry air, after which...  

Matches 651 - 700 out of 14,137