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Matches 201 - 250 out of 14,090

Document Document Title
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...  
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...  

Matches 201 - 250 out of 14,090