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Matches 51 - 100 out of 14,029

Document Document Title
WO/2017/191589A1
An improved plant (2) for curing and/or drying food products (3), characterized in that it comprises: _ a chamber (4) comprising substantially vertical side walls (6), closed at the top by a ceiling wall (8) and at the bottom by a floor ...  
WO/2017/188138A1
As a VOC degradation agent which facilitates control of the properties and performance thereof, can be easily obtained and prepared, and can also be used continuously at low temperatures, the present invention provides a VOC degradation ...  
WO/2017/181298A1
The invention relates to an atmosphere control device built into a refrigerated container, requiring minimum intervention for installation, said device being a standalone, compact and reusable device. The device comprises a long cylindri...  
WO/2017/179886A1
The present invention relates to a method for preparing salt-free kimchi and salt-free kimchi prepared by the same method, the method comprising: culturing one selected among a Leuconostoc spp. strain and a Lactobacillus spp. strain or a...  
WO/2017/177266A1
Disclosed herein is a method for preparing a ready to use storage stable food composition. The method comprises comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby brow...  
WO/2017/179669A1
A CA device (60) equipped with a gas supply device (30) that performs a gas supply operation in which nitrogen-enriched air is supplied to the interior of a container (11), and a control unit that controls the gas supply operation such t...  
WO/2017/180695A1
The present application relates to large-scale methods of uniformly coating packaging surfaces with a benzoxaborole compound.  
WO/2017/176201A1
The present invention describes a method for treatment of biological soft tissue, said method comprising a step involving pulsed electric field (PEF) treatment to open up the stomata in tissues and a subsequent drying step, wherein the P...  
WO/2017/175225A1
A multilayer material suitable for use in food packaging or storage including a first layer of non-adhesive material and a second layer of non-adhesive material, wherein the first and second layers may be the same or different; and a foo...  
WO/2017/165923A1
A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing th...  
WO/2017/172951A1
Described herein are formulations and methods of reducing spoilage in harvested produce by reducing the rate of water or mass loss, thereby resulting in high quality produce with lower rates of spoilage. The present disclosure provides c...  
WO/2017/160495A1
A food and beverage fermentation device (1) including a hollow tapered body (29), a lip (2), a base (33), and at least one aperture (3). The hollow tapered body (29) may have a wide end (30) and an opposing narrow end (31) adapted to be ...  
WO/2017/157057A1
Disclosed is a method for the preservation of fresh plants by vacuum pre-cooling synchronously combined with modified atmosphere technique. The method comprises the following steps: (1) screening the field-picked fresh plants; (2) placin...  
WO/2017/154027A1
A method for preparing cut and frozen vegetables. The method according to the invention consists first of all in washing the vegetables in order to eliminate any residues of soil or other substances and materials that may have accumulate...  
WO/2017/155398A1
The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at l...  
WO/2017/155397A1
The present invention relates to a closed processing system for treating elongated food products comprising a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at lea...  
WO/2017/151948A1
The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.  
WO/2017/141552A1
The purpose of the invention is to provide a refrigerator that can promote photosynthesis in produce such as vegetables (leafy vegetables in particular) being stored by efficiently utilizing light radiation energy without consuming exces...  
WO/2017/140439A1
The present invention relates to a process for preparing a dehydrated food composition, said process comprising the preparation of a vegetable-based puree and dehydration of said by puree by drum drying. The dehydrated food composition s...  
WO/2017/136919A1
A method, comprising steps: (a) placing a plurality of produce in an airtight chamber having a quantity of air and a first pressure, wherein the plurality of produce comprises water; (b) removing the quantity of air via a first vacuum pu...  
WO/2017/139327A1
A transport container for multiple stages of a distribution chain is provided. The transport container includes a power source providing electrical power to the transport container. An ethylene injection unit configured to store and inje...  
WO/2017/137733A1
A method of treating cut plant material, in which plant material having a temperature of less than 10°C is exposed to an atmosphere at a temperature in the range of 18- 30°C and to a fog of sanitised water droplets. The atmosphere has ...  
WO/2017/135433A1
[Problem] To obtain a functional film capable of efficiently adsorbing and decomposing ethylene, a functional container, and a method for retaining the freshness of plants or foods. [Solution] This functional film is obtained by causing ...  
WO/2017/134288A1
A method for controlling an atmosphere in a space which is at least partially filled with agricultural or horticultural products comprises the steps of (a) measuring an amount of at least one metabolite such as acetaldehyde, ethyl acetat...  
WO/2017/132281A1
Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protecti...  
WO/2017/124197A1
The invention relates to a food biopreservative composition comprising a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacteria; at least one heterofermentative lactic acid bacteria and an activa...  
WO/2017/124687A1
A vegetable and fruit treatment method based on a refrigerating and freezing device, and the refrigerating and freezing device. The vegetable and fruit treatment method based on a refrigerating and freezing device (100) comprises: step S...  
WO/2017/125958A1
A method for preparing cut and frozen vegetables. The method consists, firstly, in washing the vegetables in order to eliminate any residues of earth or of other substances and materials which may have accumulated during the harvest. In ...  
WO/2017/124688A1
Provided are a method and apparatus for controlling a refrigerating and freezing device (100), and a method for preparing frozen pears. The method for controlling a refrigerating and freezing device (100) comprises: receiving a selection...  
WO/2017/126956A1
The invention relates to a method for coating fruit to inhibit or prevent maturation and ripening of climacteric fruit during post-harvest storage and transport, a fruit item comprising a coating which inhibits or prevents maturation and...  
WO/2017/122923A1
The present invention relates to a functional additive composition for preventing browning of Dioscorea batatas and a process for preventing browning of Dioscorea batatas by using the same, and more specifically, to: a composition for pr...  
WO/2017/116856A1
The present invention relates to the use of phyllosphere-associated lactic acid bacteria that demonstrate inhibitory effects on the growth and maintenance of human pathogens, such as Salmonella enterica, on the surface of food products, ...  
WO/2017/114994A1
The invention relates to a method that permits the optimisation of organoleptic properties, in particular colour, in fruit and vegetables containing chlorophyllous pigments. For this purpose, the method is based on known techniques, such...  
WO/2017/110856A1
Provided is an ethylene decomposition agent for decomposing ethylene in an environment of 30 ° C or below, the ethylene decomposition agent containing a porous silica on which is supported at least one noble metal selected from the grou...  
WO/2017/110822A1
Provided is a ripening inhibitor capable of inhibiting ripening of fruits and vegetables, by using inexpensive materials. This ripening inhibitor for fruits and vegetables contains: a dried product of tomato leaves; and a dried product o...  
WO/2017/105184A1
The invention relates to equipment that permits the nutraceutical value of fruit to be increased via exposure, in controlled conditions, to ultraviolet light in the region of the electromagnetic spectrum corresponding to the C-portion (U...  
WO/2017/089471A1
The present invention relates to a method of thawing and an apparatus for performing the method.  
WO/2017/090008A1
The method comprising of the step of foods dehydratation and the step of incorporation by a dehydrated food of at least one modifying substance by temporary immersion of the dehydrated food in a modifying liquid containing at least one m...  
WO/2017/090834A1
A multi-stage separation heat-exchange type drying system according to the present invention is configured such that, if warm air (hereinafter 'first air') of waste heat discharged from a dryer (100) enters a heat exchange device (900) t...  
WO/2017/090567A1
The present invention addresses the problem of providing a packaging container which exhibits excellent freshness retention capacity with respect to contents such as fruit and vegetables as a result of being provided with appropriate gas...  
WO/2017/089292A1
Transport packaging for fruit and vegetable products wherein the packaging is supplemented, by spreading on its surface, with an antimicrobial solution which lasts on the packaging as long as packing, supplying and purchasing by consumer...  
WO/2017/084831A1
The invention relates to a method for producing a drink, where fresh fruit (1) and/or vegetables (2) are pureed in a mixer (3) and the pureed fruit and/or vegetables is shaped into pellets (7) and deep-frozen. The customer may then, at a...  
WO/2017/086572A1
The present invention provides kimchi exhibiting a preventive and therapeutic activity against Helicobacter pylori caused disease, comprising a Chinese pepper, a pear, a sea tangle or sea tangle extract, a mushroom or mushroom extract, a...  
WO/2017/081347A2
This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, moulds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matte...  
WO/2017/081503A1
The object of the invention relates to a filled filter bag (10) which comprises a liquid-permeable filter wall (14) delimiting a closed internal space (12) and suitable for retaining a filling (24) in the internal space (12), the essence...  
WO/2017/081347A3
This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, moulds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matte...  
WO/2017/077538A1
A controllable atmosphere collapsible container for perishable goods comprises a sealable bag accommodating the perishable goods and means for controlling atmosphere therewithin. The bag is mechanically connected to collapsible frame fur...  
WO/2017/064109A1
Vitamin C is one of the nutrient for which health claims are allowed. Tomato is, after onion, the most produced and consumed vegetable in the world. It is also for a number of country a very important crop. Increasing vitamin C in tomato...  
WO/2017/063318A1
An apparatus for preserving freshness of vegetables and fruits based on LED pulsed light, comprising a box body (1). A door (2) is provided on the front side of the box body (1). A plurality of freshness preserving racks (3) is provided ...  
WO/2017/064703A1
A microcapsule comprising a wax encapsulating an essential oil; wherein the wax is a naturally occurring wax having a melting point above 60 o C; wherein the microcapsule comprises 5-25% by weight of the essential oil; wherein the microc...  

Matches 51 - 100 out of 14,029