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Patent Searching and Data


Matches 301 - 350 out of 14,105

Document Document Title
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...  
WO/2015/009263A1
The invention is a potato chips dehydrating technique useful in the food industry, including the steps of boiling the potatoes to be used and then dehydrating the boiled potatoes.  
WO/2015/004521A2
The present invention advantageously provides a food product forming process for the dehydration and drying of fruits and/or vegetables, the process generally allows keeping the nutrients of the fruit and/or vegetable and also increasing...  
WO/2015/006671A1
This invention is related to controlled release formulations of volatile antimicrobial compounds against pathogens affecting meats, plants, or plant parts or dairy products. Provided are delivery systems in the form of coatings or films,...  
WO/2015/005661A1
Provided is a storage device comprising: an air cleaning part having a light-emitting diode (LED) for providing ultraviolet light to a photocatalyst layer so as to purify harmful gas of a storage space in which stored articles of a stora...  
WO/2015/003033A1
A fresh potato preservative and method of using the preservative for fresh cut potatoes that significantly extend the shelf life of fresh cut potatoes are provided. The fresh potato preservative preserves the texture, flavor, appearance,...  
WO/2015/000330A1
A method for anti-browning and color protecting preservation of litchi, comprising the following steps: selecting the litchi fruits picked on sunny days, with 80 to 90 percent mature and having no mechanical damages and insect diseases; ...  
WO/2015/002622A4
The invention is related to production of high-bloom grade gelatin from the poultry tissues (chicken, turkey, duck, goose). The goal of the invention is to develop an environment friendly process ensuring low operating cost to manufactur...  
WO/2015/002622A1
The invention is related to production of high-bloom grade gelatin from the poultry tissues (chicken, turkey, duck, goose). The goal of the invention is to develop an environment friendly process ensuring low operating cost to manufactur...  
WO/2014/207467A1
The present invention provides a water-resistant composition for adsorbing volatile organic compounds (VOCs) derived from organic matter comprising: a) palladium doped hydrogen-ZSM-5, wherein the Si:AI ratio of the hydrogen-ZSM-5 is less...  
WO/2014/208848A1
The present invention relates to Lactobacillus brevis F109-MD3 (KACC91784P) strain which is isolated from kimchi and has an ability to produce gamma-amino butyric acid (GABA); to a food composition containing, as an active ingredient, at...  
WO/2014/200847A1
A microwavable tray containing a preserved, such as frozen, preferably liquid, food product. The tray can be capable of being folded at least in half and closed after microwaving. The liquid food product contained in the tray has the con...  
WO/2014/200205A1
A chlorine dioxide gas fumigation device, according to one embodiment of the present invention, comprises: a mode selection unit for outputting a mixing mode signal corresponding to a mixing mode selected from among a plurality of modes;...  
WO/2014/197950A1
Method for preparing deep-frozen vegetable pieces, preferably potato pieces such as french fries, comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low an...  
WO/2014/190800A1
A ecological vegetable freshness-preservation method and an ecological vegetable freshness-preservation and growing case. The method comprises: a nutrient solution is supplied in a circulated manner to a vegetable in a thermally-insulate...  
WO/2014/190799A1
A vegetable freshness-preservation and growing case comprising: a thermally-insulated case body (10) used for vegetable growing or freshness preservation, where the thermally-insulated case body (10) is provided at the rear side thereof ...  
WO/2014/190134A1
Avocados are processed in a controlled manner to optimize and maintain their levels of mannoheptulose and perseitol. The avocado flesh is used as a source of these materials in food compositions, especially pet foods. The process claimed...  
WO/2014/190108A1
The turgidity of potato tubers and other root vegetables is improved, maintained, or restored and/or the greening of potato tubers is delayed, prevented or inhibited and/or internal diseases caused by fungi and bacteria are prevented or ...  
WO/2014/187483A1
The current invention concerns a method for thawing frozen food products comprising the step of providing a controlled humid climate, air flow and thawing temperature, characterized in that the frozen food products are subjected to an ae...  
WO/2014/185820A1
The invention relates to the food industry. Vegetables are sorted, washed, cleaned, cut and blanched. The vegetables are then transferred into a container with an aqueous solution of flavouring and aromatic ingredients at a temperature o...  
WO/2014/186443A1
A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a ve...  
WO/2014/182164A1
The invention relates to a container for transport or storage of ethylene sensitive perishable products and its use and a device for use in this container and use of this device. The invention also relates to a method for inhibiting degr...  
WO/2014/168342A1
The present invention relates to a fermentation container containing a fermentation-promoting composition, and more particularly, to a fermentation container containing a fermentation-promoting composition manufactured by mixing in the f...  
WO/2014/161648A1
The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in ...  
WO/2014/162910A1
Disclosed are: a preservative for cryopreservation of biological materials, containing a flavonoid compound represented by formula (I) (in the formula, R1-R9 are the same or different, and are -H, -OH, or an alkoxy group) and a flavonoid...  
WO/2014/154776A1
A refrigerated environment atmosphere refiner is provided and comprises oxygen removal means (16a) for removing oxygen from the atmosphere (12a), whereby to help prolong the life of perishable items stored in the environment (11a).  
WO/2014/157866A1
Disclosed is an apparatus for fumigating with chlorine peroxide gas. An apparatus for fumigating with chlorine peroxide according to the present invention includes: a supply part for supplying chlorine peroxide; a gas sensor for sensing ...  
WO/2014/160064A1
The present specification provides a non-sticky, free-flowing solid comestible, which is typically sticky, by coating it with a flow agent. Methods of preparing the flow agent and a food body substantially coated with the flow agent are ...  
WO/2014/151595A1
The present invention relates to bite-sized ices, composed of natural ingredients and specially formulated with various Superfoods and everyday health boosters, a method for processing, and apparatus for packaging the same. The present i...  
WO/2014/153210A1
Disclosed herein are embodiments of a composition comprising at least one cellulose nanomaterial and an inorganic salt component. The disclosed compositions are useful for forming edible coatings/films on plants, plant parts, and other o...  
WO/2014/144481A1
This invention relates to an ethylene absorber containing at least one member selected from the group consisting of calcium hypochlorite, sodium hypochlorite, potassium hypochlorite, magnesium hypochlorite and acid and a hygroscopic mate...  
WO/2014/142218A1
Provided is a freshness-keeping film having high antibacterial effect. In this freshness-keeping film, at least one compound selected from the group consisting of palmityldiethanolamine, stearyldiethanolamine, glycerol monolaurate and di...  
WO/2014/136382A1
The present application discloses a method for preserving food freshness, the method comprising an exposure process for exposing flower vegetables to radicals so that the radical exposure level per unit time is 0.1 ng/(hr∙cm2) or more ...  
WO/2014/131103A1
Various embodiments are described herein of a method and apparatus that can be used to extend the shelf-life of potatoes without adding preservatives or chemicals.  
WO/2014/132457A1
[Problem] To provide a method for manufacturing paste foods, the method being capable of making pastes under vacuum while retaining the flavor of the starting material and being capable of handling a variety of package forms. [Solution] ...  
WO/2014/134270A1
Provided is a method of storing papaya comprising the step of exposing papaya to an atmosphere that contains a cyclopropene compound, wherein either (a) the papayas are in a modified-atmosphere package during exposure to the cyclopropene...  
WO/2014/128321A1
The present invention relates to a method for the control and the treatment of post-harvest diseases in fruits and vegetables by means of the simultaneous and combined application of (i) a first formulation, which is aqueous or in the fo...  
WO/2014/119842A1
The present invention relates to a ripening-related gas generating device which releases a ripening-related gas produced by reacting a first reactant and a second reactant with each other in order to inhibit or promote the ripening of fr...  
WO/2014/120715A3
This invention is related to use of a volatile antimicrobial compound against pathogens affecting meats, plants, or plant parts. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaborole...  
WO/2014/113900A3
The invention relates to a packaging device for preserving food, agricultural products and botanical species, consisting of a gas-generating carrier that contains an active agent or a precursor of the active agent of the GRAS type (Gener...  
WO/2014/113001A1
Tuber storage facilities are treated sequentially with different sprout inhibition chemicals. Treatment of a facility with an aerosol of CIPC can be followed promptly with an aerosol of 1,4 DMN. The order of treatment may be reversed wit...  
WO/2014/113057A1
A method for sanitizing produce, by: treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient ...  
WO/2014/112868A1
The present invention relates to a preservative composition comprising a source of ascorbate or erythorbate ions, or a mixture thereof, a source of calcium ions and one or more food grade sequestrants, wherein the molar ratio of ascorbat...  
WO/2014/113000A9
A liquid crop-preservative composition containing a volatile, liquid active ingredient suitable for effective crop-preservation in the vapor-phase. The crop-preservative composition is sufficiently non-viscous to be applied to crops or t...  
WO/2014/113000A1
A liquid crop-preservative composition containing a volatile, liquid active ingredient suitable for effective crop-preservation in the vapor-phase. The crop-preservative composition is sufficiently non-viscous to be applied to crops or t...  
WO/2014/113002A1
A method of maintaining freshly harvested fruit in a fresh condition includes treating freshly picked highly hydrated fruit with a composition comprising a lower alkyl naphthalene at a rate of less than about 10 ppm. Another method inclu...  
WO/2014/112998A1
An apparatus and method for treating a substrate with a volatile liquid, crop-preservative formulation, wherein said substrate is in proximity to a crop to be treated by the vapor from said formulation, is disclosed. The substrate is mos...  
WO/2014/108709A1
A method of treating cut plant material, in which plant material having a temperature of less than 10°C is exposed to an atmosphere of at least 90% humidity at a temperature in the range of 30-60°C.  

Matches 301 - 350 out of 14,105