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Matches 251 - 300 out of 14,090

Document Document Title
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 ...  
WO/2015/065178A1
The present invention is directed to a process for the treatment of fruits and/or vegetables, and especially for the coating of pomes, such as apples and pears. Particularly, fruits and/or vegetables are treated with a physical treatment...  
WO/2015/059398A3
The invention relates to a method for preparing a food composition in semi-liquid form made up of at least one gherkin in grain form, with great stability of the organoleptic properties, said method including the following steps: (a) pro...  
WO/2015/057918A1
The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is a...  
WO/2015/049840A1
In order to generate a gas mixture for adjusting the oxygen concentration in a chamber of a container while decreasing the weight of the device as a whole, a gas mixture supply device is provided in this refrigeration unit for a containe...  
WO/2015/049878A1
In this refrigeration unit for a container, the oxygen concentration inside of a chamber of a container (11) is detected by an oxygen concentration detection sensor (51). If the oxygen concentration detected by the oxygen concentration d...  
WO/2015/044723A1
An apparatus (1, 101) and a method of drying and/or treating loose products (106) such as food products, for example corn, flour, seeds in general, spices, tea and coffee, dried pulses, dried or shelled fruit, like hazelnuts, dry food pr...  
WO/2015/044824A1
The present invention relates to methods for increasing the content of nutraceuticals and antioxidant capacity of perishable fruits, by combining irradiation with ultraviolet light (UV-C) and storage at freezing temperatures in different...  
WO/2015/047061A1
The invention is attributed to the field of bulk food drying machinery, and may be used in drying facilities of bee bread and pollen pellets, as well as a variety of agricultural products, such as various fruits, vegetables, and mushroom...  
WO/2015/047897A1
Provided are systems and methods for solvent-free delivery of volatile compounds, where an energy source is used to release the volatile compounds. The systems and methods provided herein have at least one advantage of (1) no solvent (fo...  
WO/2015/041556A1
The present invention relates to the use of carbon dioxide, in two different aggregate states, i.e. the use of carbon dioxide in solid state (dry ice), or gaseous state in the process of conserving / ensiling feeds.  
WO/2015/030346A1
The present invention provides a method and a system for quickly preparing low-salt kimchi, which can enable kimchi materials to be quickly salted down without damaging the same and can sequentially automate a process for preparing kimch...  
WO/2015/029081A1
The invention relates to a process for treating mycotoxins, in particular in foodstuffs, said process providing the steps of: supplying ammonia or ammonium hydroxide; supplying gaseous ozone; stocking. The invention relates further to a ...  
WO/2015/023727A1
A film for wrapping respiring produce is disclosed, The film comprises from about 60% to about 90% of an ethylene vinyl acetate (EVA) mixture which consists of (for example, from about 75% to about 90%) ethylene vinyl acetate and (for ex...  
WO/2015/023160A1
An exhaust air heat recovery system of a tobacco leaf agricultural product dryer, according to the present invention, is characterized by a heat exchange means comprising: a recovery duct (330) which is arranged so as to communicate with...  
WO/2015/022589A1
A produce ripening chamber is described which comprises an air conditioning system for circulating air through the chamber and regulating the air temperature and a doping system for regulating the concentration of a ripening agent in the...  
WO/2015/022588A1
A produce ripening chamber is described which comprises an air conditioning system for circulating air through the chamber and regulating the air temperature and a doping system for regulating the concentration of a ripening agent in the...  
WO/2015/008153A3
A method for using microwave energy to accelerate freeze-drying produce having a skin that involves freezing the produce, rupturing the skin of the produce, reducing the pressure of the ruptured and frozen produce to a pressure that perm...  
WO/2015/008153A2
A method for using microwave energy to accelerate freeze-drying produce having a skin that involves freezing the produce, rupturing the skin of the produce, reducing the pressure of the ruptured and frozen produce to a pressure that perm...  

Matches 251 - 300 out of 14,090