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Matches 151 - 200 out of 14,012

Document Document Title
WO/2016/146807A1
A method of removing surface water from a water-coated surface of a food slice, in particular to form a snack food, the method comprising the steps of: providing a food slice having at least one surface which is coated with a water-conta...  
WO/2016/147626A1
The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provid...  
WO/2016/146814A1
A method of removing oil from an oil-coated surface of a food slice to form a snack food, the method comprising the steps of: spraying water onto the oil-coated surface of the food slice at a water mass flow rate of from 8 - 500 grams pe...  
WO/2016/142778A1
The invention relates to a method for preparing food to be preserved with sugar, comprising steps consisting in: placing the food to be preserved in a cooking vessel with a pre-determined quantity of sugar syrup or honey syrup; carrying ...  
WO/2016/136153A1
This gas supply device (30), which is provided to a container (11) in which a respiring plant (15) is stored and supplies nitrogen-enriched air to the inside of the container (11), is provided with an abnormality diagnosis unit (91) that...  
WO/2016/136267A1
This refrigeration apparatus for containers, in which an internal air conditioning device that adjusts the composition of internal air is provided, enables the discharge of internal air even when the pressure inside the container is lowe...  
WO/2016/132277A1
The invention relates to a food preservation system and to a method for the use thereof. The system comprises a device for capturing gases by means of adsorption, intended to form a system for preserving food during the storage and trans...  
WO/2016/130922A2
Minimally processed fruits and vegetables, such as peeled and cut produce, are preserved by a solution containing a combination of green tea extract catechins and an organic acid or salt thereof selected from any one or any combination o...  
WO/2016/128556A1
There is provided a method of cooking and sterilization of food arranged in a sealed package comprising a one-way valve that opens at a supra-atmospheric pressure of 20-200 mbar, said method comprising the steps of: a) heating the sealed...  
WO/2016/130922A3
Minimally processed fruits and vegetables, such as peeled and cut produce, are preserved by a solution containing a combination of green tea extract catechins and an organic acid or salt thereof selected from any one or any combination o...  
WO/2016/123716A1
The present application describes an antimicrobial composition comprising lauric arginate ethyl ester (LAE) and hydrogen peroxide and the use of this composition for disinfecting and sanitizing different types of surfaces such as food pr...  
WO/2016/126182A1
A method for producing an additive-free puree for a smoothie is provided. The method comprises processing a solid raw material into a blend of solid and liquid content; separating at least a part of the solid content from the blend such ...  
WO/2016/120422A1
The present invention relates to a method for the production of dried or dehydrated radicchio, comprising the step of bringing a radicchio vegetable material, arranged in the form of at least one thin layer, preferably in the form of a p...  
WO/2016/109509A1
A process providing a method for production of probiotic functional food products from plant substrates, the method comprising: activation of probiotic bacteria in an agar-agar formulation; formulation of water active plant substrates; c...  
WO/2016/108190A2
The present invention consists in a process or method for retorting of ready to eat food, in a particular case, for grain processing, such as rice, quinoa or even cooked pasta containing humidity but at the same time requiring a great am...  
WO/2016/093685A1
The invention relates to a mixture for producing a biodegradable plastic material, based on mucilaginous juice of vegetable origin, natural protein, wax of vegetable origin, and a wetting agent. A biodegradable plastic material, produced...  
WO/2016/087466A1
Embodiments of the present invention relate to humidity adjustment. In some embodiments, a humidity adjustment device is provided. The humidity adjustment device comprises a container including a wall for defining an accommodating space....  
WO/2016/084094A1
The present invention discloses coating compositions and methods for reducing the weight loss and improving the shelf life of post-harvest edible and non-edible plant matter. In particular, the compositions comprise a hydrocolloid polyme...  
WO/2016/083935A1
This invention relates to an antimicrobial cover comprising or consisting of an antimicrobial agent- generating article for use with a container for transporting or storage of fruit and a container comprising the antimicrobial of the inv...  
WO/2016/079345A1
The invention relates to a protective atmosphere melon packaging of variable shape and size, for Cucurbitaceae, i.e. applicable to melons, watermelons and other such fruit, by which means the properties thereof can be preserved for longe...  
WO/2016/076475A1
The present invention relates to freeze-dried pregelatinized rice and a preparation method therefor and, more specifically, a method for preparing freeze-dried pregelatinized rice comprises the steps of: preparing washed raw material ric...  
WO/2016/076431A1
[Problem] To provide sugar-pickled vegetable foods containing sugar alcohol, characterized by having qualities similar to those of conventional candied foods and by being sugar free or low sugar. [Solution] Provided are sugar-pickled veg...  
WO/2016/071875A1
The present invention relates to a polymer composition for absorbing ethylene and other gaseous compounds, which comprises a polymer substrate that consists of polyolefin or a mixture of polyolefins and one or more ethylene capture agent...  
WO/2016/072411A1
Provided is a method for producing packaged vegetables having adequately suppressed browning as well as adequate storage stability. The present invention addresses the problem by including a sterilization step S3 for sterilizing cut vege...  
WO/2016/070253A1
The present abstract relates to a patent application to a solution and to a method for treating and preserving vegetables and mushrooms for human consumption, and flowers and plants in general, both suitable and unsuitable for human cons...  
WO/2016/072412A1
Provided is a production method for sterilized cut cabbage, the production method being capable of achieving sufficient sterilization and also of producing a favorable appearance and suppressing the generation of foul odors. This product...  
WO/2016/066846A1
A method of manufacturing a ready to eat congee product with enhanced storage stability is disclosed, and the processing nnethod to manufacture this product is also disclosed. The congee produced according to the manufacturing method can...  
WO/2016/064211A1
The present invention relates to an ethylene disposal apparatus comprising: a plasma discharge part having an inlet and an outlet and being filled with an adsorbent; and an electrode part for generating plasma inside the plasma discharge...  
WO/2016/062719A1
The current invention concerns a method for the anti-sprouting treatment of tubers, especially potatoes, by applying a composition comprising limonene and a composition comprising CIPC, preferably via fogging. The invention also concerns...  
WO/2016/064608A1
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium...  
WO/2016/062721A1
The current invention concerns a method for sprout removal treatment of tubers, especially potatoes, preferably by fogging a highly concentrated limonene composition. The invention also concerns limonene treated tubers obtainable by said...  
WO/2016/060284A1
A chlorine dioxide gas fumigation apparatus according to an embodiment of the present invention comprises: a body having a first space into which source material solution for generating chlorine dioxide gas is injected, and a second spac...  
WO/2016/049678A1
The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifyi...  
WO/2016/044425A1
A lighting system (100) comprising a light source (110), a controller (1030) operably coupled to the light source (110), and a timekeeping device (130) operably coupled to the controller (1030). The controller (1030) is configured to rec...  
WO/2016/042715A1
This refrigeration device (10) for a container comprises: a gas supply device (30) that supplies nitrogen-enriched air; an air intake duct (47a) that guides outside air to a primary space (S21) on the intake side of an internal fan (26);...  
WO/2016/043490A1
The present invention relates to a method for preparing kimchi containing a Jerusalem artichoke fermentation solution, comprising the steps of: (1) preparing a Jerusalem artichoke fermentation solution by cutting Jerusalem artichoke, mix...  
WO/2016/040269A1
Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a ...  
WO/2016/036717A1
A food product including a combination of ingredients comprising 70- 80 wt~% solid components and less than 30 wt-% water, The solid components can include IQF, dehydrated components, pureed components, and whole, shredded, crumbled or d...  
WO/2016/033659A1
The present disclosure relates to packaged food or therapeutic products and packages that prevent, reduce or delay non-enzymatic browning of the food or therapeutic substances upon storage. Methods of preventing, reducing or delaying non...  
WO/2016/030824A1
A modified atmosphere packaging (MAP) lid (100) is provided. The lid includes a base (102); a sachet receiving surface (106) having a plurality of holes (110); and a raised perimeter wall (108) enclosing and defining the sachet receiving...  
WO/2016/030555A1
The invention relates to a formulation having biocide and/or phytosanitary properties that is used the form of aerosol, characterized in that said formulation comprises: (a) 20 to 60% by weight of a solution of at least an active biodegr...  
WO/2016/024665A1
The present invention relates to kimchi and a method for producing same, and provided is tomato kimchi, using fresh red peppers, comprising, with respect to 35-45 wt parts fresh red peppers, 4-4.5 wt parts refined salt, 11-12 wt parts re...  
WO/2016/024034A3
The invention relates to a method for producing olive oil, comprising the steps of: a) mechanically grinding whole olives, unpitted or pitted, until an olive paste is produced; b) freeze-drying the paste from step a) to reduce the water ...  
WO/2016/020566A1
The invention relates to a method for preparing a flavouring compound for application, via the appropriate installation, to vegetables such as lettuces, for which reason same is based on vegetable oils for human consumption and essential...  
WO/2016/017805A1
Provided are a control agent and a control method which are safe with respect to the human body, and which are effective against post-harvest diseases. The post-harvest-disease control agent includes, as active ingredients, vinegar and p...  
WO/2016/013035A1
Improved rapid rehydration method of dried vegetable and animal products for canned food industry. This procedure is characterized as the regeneration phase in which the dried product is immersed into water at high hydrostatic pressure a...  
WO/2016/009441A1
A Novel Process for preparation of vegetable powder from Drumstick (Moringa oleifera Lam) comprising following steps (i) first of all good coloured and matured pods/fruit drumsticks are plucking from moringa tree; (ii) wash pods/fruits p...  
WO/2016/010236A1
The present invention relates to the establishment of a pretreatment condition enabling the content of alliin, which is an indicator material of a freeze-dried garlic powder to be used as a material for a dietary supplement, to be mainta...  
WO/2016/011117A1
A treated crop plant or plant food product with decreased bacterial viability relative to an untreated crop plant or plant food product. The treated crop plant or plant food product has at least a 1-log reduction in bacterial viability r...  
WO/2016/005319A1
A facility (10) for thawing or tempering frozen food products, comprising: A chamber (12) for receiving the products to be thawed or tempered, a fan means (60), in particular directed horizontally or vertically, for establishing a forced...  

Matches 151 - 200 out of 14,012