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Matches 351 - 400 out of 13,921

Document Document Title
WO/2013/123915A1
The objective of the present invention is to provide a strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. Specifically, the objective of the present invention is to provide a strawberry drie...  
WO/2013/121952A1
Provided is a method for producing, at low cost and without the use of fillers, compact dehydrated vegetable blocks that are not prone to loss of shape, and that enable the flavor, texture and volume of the original vegetable to be obtai...  
WO/2013/118726A1
Provided is a production method for dehydrated vegetable powder that does not contain additives and that can be quickly reconstituted (reconstituted in about 10 seconds to one minute) to a grated state by adding cold water, and from whic...  
WO/2013/108123A1
A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a ...  
WO/2013/101517A1
The present invention defines a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is s...  
WO/2013/100299A1
The present invention relates to a dryer which dries agricultural products or marine products and the like by using heated air. The dryer according to the present invention comprises: a body (A) which has a drying chamber (10) formed the...  
WO/2013/096039A1
A composite particle comprising a fluorinated surface and a discontinuous layer of gold nanoparticles disposed on the fluorinated surface, articles that include such particles, and methods of using the particles and the articles for remo...  
WO/2013/085911A3
A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending refrigerated shelf lif...  
WO/2013/079903A1
There is described a composition useful for the prevention, mitigation or slowing of the discolouration of produce (fruit) the composition comprising from about 0.05% w/w to about 99.95% w/w calcium ascorbate, and derivatives thereof, th...  
WO/2013/078379A3
A system for creating a rehydrated composition from a dehydrated precursor, where the precursor is in a reaction receptacle and is adapted to react chemically and/or physically with a heated liquid. The system includes a heated liquid de...  
WO/2013/073733A1
Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of s...  
WO/2013/069883A1
Disclosed herein are an ethylene generating agent for accelerating the ripening of garden crops, a preparation method thereof and a method of accelerating the ripening of garden crops using the ethylene generating agent. The disclosed et...  
WO/2013/060907A1
The invention relates to an ethylene absorption filter for refrigerated spaces, comprising an inner granular material (2), a perforated tubular body (3), and a mesh cover (4), said perforated tubular body (3) being stiff and being provid...  
WO/2013/054952A1
An indicator for determining temperature history and a determining method are provided, which may be used simply, inexpensively, and safely, and which make it possible for consumers themselves to visually determine temperature variations...  
WO/2013/050632A1
The current procedure for glazing plants is predominantly carried out by two methods: a) vaporising the product by means of sprinklers and b) placing the product in pools wherein glazing products have been dissolved. High costs (use of w...  
WO/2013/051000A1
A process for modified atmosphere packaging (MAP) of brineless pickled foodstuff, such as vegetables or fruits, having an acidity pH of five or lower, comprises several steps to ensure shelf life of at least one year without a need to re...  
WO/2013/049808A1
The present invention is directed to portionable protein food that is at least partially coated or enrobed in a sauce and a coating of a starch material and method for making the same, more particularly to portionable seafood that is at ...  
WO/2013/047665A1
Disclosed are a preservative for the low-temperature preservation (low temperature signifies temperatures higher than 0°C but not more than 20°C) of biological materials, said preservative containing a flavonoid glycoside compound repr...  
WO/2013/049717A1
To control shelf life of package produce, a first produce is placed inside an inner gas- permeable package. The inner gas-permeable package is sealed, thereby creating a first package atmosphere inside the inner package. A second produce...  
WO/2013/045881A1
There is described a method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid; or a sa...  
WO/2013/041830A3
There is described a preservative composition for sterilizing beverages and/or sauces, said preservative composition comprising a preservative effective amount of one or more of: an antioxidant; an acidulant; an antimicrobial agent; a cl...  
WO/2013/041750A1
The present invention relates to a method for accelerating and improving the transfer of at least one solvent, occluded in a solid, semi-solid or liquid matrix, to a gaseous medium at an absolute pressure equal to or greater than 0.5 atm...  
WO/2013/043536A1
A food processing apparatus (200) including a tank having an inlet end (202) for receiving food product and an outlet end (210) for discharging food product, the tank having a rotatable auger (206) mounted in a compartment (204), the aug...  
WO/2013/039379A3
The present invention relates to a method of packing a fruit (14) to prevent emission of odour from the fruit (14), characterized by the steps of cleaning outer surface of the fruit (14); then, disinfecting the fruit (14) with a disinfec...  
WO/2013/039379A2
The present invention relates to a method of packing a fruit (14) to prevent emission of odour from the fruit (14), characterized by the steps of cleaning outer surface of the fruit (14); then, disinfecting the fruit (14) with a disinfec...  
WO/2013/035832A1
The purpose of the present invention is to provide a processing method, whereby a green tea micropowder having a pure green color and high sweetness and containing a large amount of useful components can be produced while shortening the ...  
WO/2013/035029A1
The present invention relates to a method of preparing puree including: providing pieces of raw material in a blending unit; heating the pieces of raw material; and blending the pieces of raw material when the pieces of raw material have...  
WO/2013/031869A1
The cut vegetable production method comprises: a first sterilization process in which the vegetables are brought into contact with an alkaline solution of pH 11 - 13.5; a process of cutting the vegetables after the first sterilization pr...  
WO/2013/032314A1
The invention relates to the food-processing industry, particularly, to a method for manufacture and storage of honey-containing fruit and/or berry products. According to the invention, a fruit and/or berry juice and honey are mixed in t...  
WO/2013/031925A1
Provided is a method for preserving the freshness of agricultural crops that is simple and inexpensive, does not use chemical agents, does not involve heating, can be applied to a wide range of agricultural crops, and can achieve a unifo...  
WO/2013/021086A3
The invention relates to a method comprising the drying, curing and preservation of solid or semi-solid products in the food industry, by means of the application of changes in pressure equal to, greater than or less than atmospheric pre...  
WO/2013/020893A1
The method according to the invention for pasteurizing part of a surface of a foodstuff comprises a step of controlling the temperature of at least part of the foodstuff surface to a first temperature below a pasteurization temperature, ...  
WO/2013/013371A1
Dried fruit and vegetable pulp preparation obtained from fresh, unprocessed fruits or vegetables to be added to powdered beverages, cereals, yogurt, ice cream or pet food, wherein the pulp is dried by freeze drying.  
WO/2013/015692A1
The present invention relates to a screw tank comprising a shaft and a number of axially spaced apart flights for treatment of different types of foodstuff such as fish, poultry and vegetables. The screw tank is provided with discharge a...  
WO/2013/014053A1
The present invention relates generally to the field of food and beverages. In particular, the present invention relates to dried fruit and vegetable pulp and to products containing such pulp preparations. One embodiment relates to a dri...  
WO/2013/012621A3
A regenerative carbon dioxide removal system (38) is provided onboard the container (10) through which air from within the cargo box (12) may be circulated for removing at least a portion of the carbon dioxide present in the air. The reg...  
WO/2013/012623A1
A method and apparatus are disclosed for controlling a concentration of carbon dioxide in a gaseous atmosphere within a closed environment of a refrigerated transport container to maintain the concentration of carbon dioxide therein at a...  
WO/2013/012311A1
The apparatus operates with steam above atmospheric pressure. It includes a pressure vessel (40) with an interior (8), at least one movable container (4) holding oil palm fruit with open top exposed to the interior (8). A steam supply co...  
WO/2013/009001A1
The present invention relates to a variable storage warehouse, and more particularly, to a variable storage warehouse in which payloads to be stored in the storage warehouse are loaded in any direction by attaching or detaching a frame, ...  
WO/2013/009002A1
The present invention provides a drier for agricultural and marine products, comprising: frames vertically provided in the shape of a zigzag on both sides; a plurality of support rods for horizontally connecting the frames; and a drying ...  
WO/2013/009176A1
The invention relates to a method for preparing a dried fruit product, that may be based on dried fruits such as of raisins, peach, apricot, prunes, cherry, apple, pear, figs and blueberry. The method involves the coating of a dried frui...  
WO/2013/006283A1
A scrubber configuration for controlling carbon dioxide levels in a shipping container containing respiring produce is disclosed. The scrubber is made up of a curtain which includes a gas-selective membrane having a CO2/O2 selectivity ra...  
WO/2013/002792A1
A dessert composition comprising soy whey proteins that have been isolated from processing streams, wherein the dessert composition is used to form a dessert food product. A process for recovering and isolating soy whey proteins and othe...  
WO/2013/002788A1
A liquid food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form liquid food product. A process for recovering and isolating soy whey proteins and other ...  
WO/2013/003578A3
A method of handling mangoes includes exposing the mangoes to an atmosphere that contains one or more cyclopropene compounds, and containing the mangoes in a modified-atmosphere package. The method provides an unexpected improvement in m...  
WO/2013/002793A1
A beverage composition comprising soy whey proteins that have been isolated from processing streams, wherein the beverage composition is used to form a beverage product. A process for recovering and isolating soy whey proteins and other ...  
WO/2013/002786A1
A food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form a baked or extruded food product. A process for recovering and isolating soy whey proteins and ...  
WO/2012/177969A3
Methods and systems useful for treating crop storage systems with a chemical vapor are set forth herein. Particularly, vapors of CIPC are used in either active or passive systems to inhibit sprouting of stored potatoes.  
WO/2012/177969A2
Methods and systems useful for treating crop storage systems with a chemical vapor are set forth herein. Particularly, vapors of CIPC are used in either active or passive systems to inhibit sprouting of stored potatoes.  
WO/2012/177971A4
Chemical treatment systems and devices structured and adapted to provide chemical vapor of a sprout inhibiting chemical to tubers stored in boxes in box storage facilities.  

Matches 351 - 400 out of 13,921