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Patent Searching and Data


Matches 401 - 450 out of 14,038

Document Document Title
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.  
WO/2012/177994A4
Porous media may be infused with a layer of chemical upon an extended surface of the porous media by forming a vapor of the chemical and condensing the vapor onto exposed surfaces of the porous media.  
WO/2012/177969A4
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/2012/177994A2
Porous media may be infused with a layer of chemical upon an extended surface of the porous media by forming a vapor of the chemical and condensing the vapor onto exposed surfaces of the porous media.  
WO/2012/177971A2
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.  
WO/2012/177994A3
Porous media may be infused with a layer of chemical upon an extended surface of the porous media by forming a vapor of the chemical and condensing the vapor onto exposed surfaces of the porous media.  
WO/2012/177971A3
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.  
WO/2012/168494A1
The present invention relates to a method for packaging and preserving sliced citrus fruits packaged in individual envelopes, comprising the steps of: sorting and washing the citrus fruits; cutting the citrus fruit into slices or pieces;...  
WO/2012/169705A1
The present invention relates to a composition containing citrus rind extract for preventing discoloration of fruits and vegetables. The citrus rind extract of the present invention has excellent effect on inhibiting polyphenol oxidase a...  
WO/2012/169706A1
The present invention relates to a composition containing Chrysanthemum indicum L. extract for preventing discoloration of fruits and vegetables. The Crysanthemum indicum L. extract of the present invention has excellent effect on inhibi...  
WO/2012/160334A1
The method of growing a fungal insert to placed with food packaging. Mycelium is introduced to a substrate of particles that allows for a network of interconnected mycelia cells that bond the substrate together to form a living, respirin...  
WO/2012/160483A2
A plant (1) for de-aerating and heating a vegetable product (100) comprises an extraction section (80) in which a vegetable starting product (5) is treated, in order to obtain an extracted vegetable product (100), in particular a puree, ...  
WO/2012/159873A1
The present invention provides a process for preparing a dehydrated food composition comprising the steps of: • mixing a vegetable component and oil to produce a vegetable-oil mixture, said vegetable component and said oil together rep...  
WO/2012/160483A3
A plant (1) for de-aerating and heating a vegetable product (100) comprises an extraction section (80) in which a vegetable starting product (5) is treated, in order to obtain an extracted vegetable product (100), in particular a puree, ...  
WO/2012/160226A1
The invention relates to a method for preventing the total or partial crystallization of olive oil during storage at low temperature, while retaining the physical/chemical and sensory properties, which includes the application of ultraso...  
WO/2012/156438A1
The present invention relates to a method for post-harvest treating citrus fruit comprising a step of washing citrus fruit, said step of washing citrus fruit comprising: a) a step of bringing water into contact with citrus fruit; b) a st...  
WO/2012/152411A1
The invention relates to a method for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, or other mushrooms that lose more than 15 wt% upon blanching, wherein optionally a relatively small amount (relative to the amou...  
WO/2012/154615A1
A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F fo...  

Matches 401 - 450 out of 14,038