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Matches 151 - 200 out of 13,917

Document Document Title
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...  
WO/2016/006046A1
[Problem] To provide a food storage container, in which greengrocery, for example, a fruit or vegetable harvested in a production area or a processed fruit or vegetable can be stored over a long period of time while preserving freshness,...  
WO/2016/007000A1
The present invention is directed to a process for the treatment of biological material. Particularly, pieces of biological material are treated with a physical treatment and particularly a cold plasma treatment, optionally followed by a...  
WO/2016/001894A1
An enzymatic composition comprising a) L- asparaginase and b) a buffering agent as technological adjuvant for reducing the amount of acrylamide in the preparation of fresh foods and/or pre-fried and frozen foods that are to be fried or b...  
WO/2016/003295A1
The invention relates to a method for preserving fresh products of plant origin, such as fresh and pre-cooked vegetables, and whole fruits and pulps, based on coating the pieces of fruit or vegetable with a film of biopolymer having micr...  
WO/2015/199738A1
A system and method for hypobaric (low pressure or ˝LP˝) storage of plant matter is disclosed. The method is characterized by controlling the correlated conditions of total pressure, oxygen partial pressure, air intake rate, and pumpin...  
WO/2015/188222A1
The present disclosure relates to methods and products for inhibiting an ethylene response in a plant product. Certain embodiments provide a method of inhibiting an ethylene response in a plant product, the method comprising exposing the...  
WO/2015/191989A2
A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying...  
WO/2015/166775A1
 Provided are a vegetable sterilization apparatus and a method for production of sterilized vegetables, with which leakage of ozone gas to the outside is more reliably preventable, while minimizing ozone gas desorption. The vegetable s...  
WO/2015/165585A1
A method for drying vegetable products, in particular herbs, comprising the steps: heating the vegetable product by way of a first air stream (22) in a warming-up zone (20; 200), wherein the temperature of the first air stream (22) is se...  
WO/2015/167413A1
This invention is related to a method that uses dried fruits and rehydration mediums containing polyphenol compounds having known health benefits to produce polyphenol enriched intermediate moisture fruits and fruit products that show mi...  
WO/2015/166197A1
Storage-stable compositions for generating antimicrobial activity are described. The compositions comprise an enzyme that is able to convert a substrate to release hydrogen peroxide, and an unrefined natural substance, such as a honey, t...  
WO/2015/166594A1
[Problem] To provide an intermediate moisture food in which surface stickiness that occurs during longterm storage is suppressed, which can easily be picked up and eaten, and which imparts a greater feeling of juiciness. [Solution] This ...  
WO/2015/162208A1
The present invention relates to a reefer container for transporting and storing a plurality of produce at a predetermined temperature, the produce generating ethylene and other organic compounds during transport and storage, said reefer...  
WO/2015/160124A1
The present invention relates to a method for producing broccoli having increased sulforaphane content by using high voltage pulsed electric field treatment, which enables the consumption of broccoli having increased sulforaphane content...  
WO/2015/155387A1
The consumption of grapes provides many health benefits owing to the presence therein of polyphenolic compounds. The invention relates to a simple post-harvest method, in which red grapes are brought into contact exogenously with an enan...  
WO/2015/154150A1
A process for treating fruits or vegetables to minimize browning upon subsequent processing, handling, and storage, the method comprising: (a) separating edible pulp tissue from inedible tissue of the fruit or vegetable; (b) blanching sa...  
WO/2015/152672A1
The present invention relates to a method of producing kimchi in a cut and intact-cabbage-head state and, more particularly, to a method of producing kimchi in a cut and intact-cabbage-head state, which retains the form and properties of...  
WO/2015/153264A1
Disclosed are methods for making a baby food puree, such as a sweet potato puree, by employing a recipe management system that uses the steps of cold extraction followed immediately by cold deaeration to produce an all-natural baby food ...  
WO/2015/150091A1
A system to illuminate fruit and/or vegetables in the food storage facility, comprising a lamp (8) and a controller (12). The lamp is operable to provide the illumination with a first light output and a second light output, the first lig...  
WO/2015/148177A1
Grapes while attached to the stems where they formed are cooled to diminish their respiration rate and are enclosed within an enclosure containing a gaseous atmosphere (e.g., air) bounded by a semi-permeable film having an oxygen transmi...  
WO/2015/142303A1
The present invention relates to a solution and an application method thereof for extending shelf life of ready-to-eat fresh fruits and/or vegetables, and characterized by comprising chitosan and ascorbic acid.  
WO/2015/138009A1
The invention is directed towards the dehydration of food material with a device that utilizes both force heated air and infrared energy 27. The device and related method includes a housing unit 4, a heating 28 element for increasing the...  
WO/2015/129125A1
Provided is a vegetable sterilizing system which enables conveniently re-using warm water used during heat shock performed after sterilization using ozone water. This vegetable sterilizing system (100) is characterized by being provided ...  
WO/2015/129467A1
 Provided is a method for producing a sterilized vegetable in which it is possible to minimize occurrence of browning while making more use of the sterilizing power of ozone water than in conventional methods. A method for producing a ...  
WO/2015/126350A1
This invention relates to the production of pureed products from plant materials, particularly to methods and devices to produce a functional product of berries made into a puree with crushed seeds and skins of the berries and enriched w...  
WO/2015/119510A1
A light dosing system for promoting preferred characteristics in plants, the light dosing system configured to direct light onto a target area upon which the plant resides, the light dosing system including one or more light emitters pos...  
WO/2015/114959A1
Provided are: a freshness retaining agent that can be obtained by a simple method and exhibits high absorptivity and excellent antibacterial properties; a gas purification device that is configured from the freshness retaining agent; and...  
WO/2015/114047A1
The present invention is directed to compounds and methods for inducing ripeness in fruit, increasing the organoleptic properties of fruit, and/or improving desirable characteristics in fruit.  
WO/2015/109384A1
A system for producing free-flowing powder with a narrow particle size distribution from liquid compositions comprising in combination: a feeding reservoir comprising said liquid compositions: a pumping device to pump said liquid composi...  
WO/2015/110483A1
The present invention relates to the use of lactic acid bacteria as bioprotective agents against unwanted microorganisms, such as mold, yeast and spoilage bacteria, which may be present during the preparation of wine. Especially the pres...  

Matches 151 - 200 out of 13,917