Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 201 - 250 out of 14,027

Document Document Title
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...  
WO/2015/106342A1
The invention provides methods for the encapsulation of volatile organic compounds by formation of stable emulsions of the volatile organic compound that are mixed with encapsulating polymer solutions and then formed into ultrafine fiber...  
WO/2015/107206A1
The present invention relates to novel compositions and to the uses thereof for anti-sprouting treatment of potatoes.  
WO/2015/104440A1
The invention relates to an edible coating for preserving pieces of fruit, to the production method and to the application thereof, the edible coating consisting of an aqueous solution which is applied to the pieces of fruit, covering sa...  
WO/2015/097335A1
The invention relates to an edible coating for preserving fruit pieces, and to the manufacturing and application method thereof, wherein the coating is applied to the fruit by means of a first aqueous solution of an alginate of a high vi...  
WO/2015/097335A8
The invention relates to an edible coating for preserving fruit pieces, and to the manufacturing and application method thereof, wherein the coating is applied to the fruit by means of a first aqueous solution of an alginate of a high vi...  
WO/2015/091084A1
Fresh food produce wrapped in a film, characterized in that the film has a moisture vapour transmission rate (MVTR according to ISO 12572:2001, condition B at 1 bar, 38 °C and 50% relative humidity) of at least 350 g/m2.day  
WO/2015/095259A1
The present disclosure relates to a method for treating an object with chlorine dioxide gas, comprising contacting the object with chlorine dioxide gas while exposing the object to less than 1000 lux of light. The disclosed method minimi...  
WO/2015/093992A1
A method for keeping fruit pieces such as pineapple slices and vegetables intact while processing under aseptic and anaerobic conditions. The pineapples are positioned on a "slice carrier", to hold the pineapple slices. Then the "slice c...  
WO/2015/091643A1
Substantially pure biological culture of a strain of the species Pseudomonas graminis, deposited with number CBS136973 at the depositary institution "Centraalbureau voor Schimmelcultures" (CBS) in Utrecht, Netherlands. Use of the CBS1369...  
WO/2015/089482A3
A dietary supplement for promoting increased vitality, supporting mood, improving heart health, improving immune strength, improving antioxidant balance, protecting against free radical damage, improving bowel function, and enhancing fla...  
WO/2015/083182A3
A time and energy efficient process for processing and drying fresh produce, retaining natural colour or micronutritional value is claimed. The first step comprises of enlarging the surface area of the fresh produce by at least 30% by cu...  
WO/2015/075352A1
The invention relates to a mist-diffusing head (22) for a spraying apparatus, which comprises: a mouth (15) for supplying mist to the head; an outer wall (21) having at least one mist outlet opening (24); at least one seal (26) capable o...  
WO/2015/074527A1
An antibacterial preservative composition, and an antibacterial preservative bag, antibacterial preservative device and refrigerator having the antibacterial preservative composition. The antibacterial preservative composition comprises ...  
WO/2015/068438A1
This produce packaging bag to be used for packaging produce is made to have a bag shape by overlaying a first film and a second film that are each composed of a synthetic resin film. An insertion opening for putting produce inside the ba...  
WO/2015/068810A1
In the present invention, a produce packaging bag that is to be used for packaging produce is made to have a bag shape by overlaying a first film and a second film that are each composed of a synthetic resin film. The first film has at l...  
WO/2015/062575A1
Proposed is a method for producing plant products, particularly aromatic herbal preparations having a long shelf life, comprising the following steps: (1) introducing fresh or deep-frozen, plant starting material into an aqueous, carbohy...  
WO/2015/061958A1
Disclosed in the present invention is a bamboo shoot processed product, comprising bamboo shoot slices and citric acid, wherein the bamboo shoot slices are formed by cutting post-squeezed fresh flat bamboo shoots into slices and the citr...  
WO/2015/066538A1
A kitchenware apparatus and container for producing fermented vegetables, such as sauerkraut, comprising a screw top or Mason jar, a threaded jar lid with moat and an oblong top slot opening, an inverted cup that fits within the moat, a ...  

Matches 201 - 250 out of 14,027