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WO/2014/030996A1 |
The present invention relates to a method of preparing a beverage product having a pH of less than 5.0 and having the following Lab colour space coordinate values: 20≤L*≤95; a*≥0; b*≥- 10, said method comprising combining a juice...
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WO/2014/028579A1 |
A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides...
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WO/2014/027004A1 |
The present invention relates to a process for the manufacture of an infusible beverage ingredient, the process comprising the steps of: (a)providing unsweetened fruit pieces; (b)treating the fruit pieces so as to reduce their total suga...
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WO/2014/020625A1 |
Method for thermal treatment of food products (12) and like and plant for carrying out said method, said plant (10) comprising at least one heat treatment stage (11), suitable for cooking or for the enzymatic treatment comprising: - a tr...
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WO/2014/020109A1 |
The present invention relates to a composition comprising at least one pesticidal terpene comprising, as pesticidally active chemical compounds, α-terpinene, p-cymene and limonene and at least one fungicide (I) in a synergistically effe...
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WO/2014/017950A3 |
The invention relates to the food industry and also to the cosmetics industry and can be used for producing a high quality natural food product having the required flavor and aroma properties which can be used for direct consumption in f...
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WO/2014/018399A1 |
This invention is based on unexpected synergistic effect of a cyclopropene compound and a modified atmosphere package to extend shelf life and/or storage for avocados. Provided is a method of storing avocados comprising the step of expos...
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WO/2014/017616A1 |
[Problem] To provide: a novel quality-preserving agent which can preserve the quality of a peeled and/or cut vegetable or fruit or a seafood during storage in a simple manner and effectively and is highly safe; and others. [Solution] The...
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WO/2014/017806A1 |
The present invention relates to a method for ripening and coloring fruit, comprising: a sealing cover preparation step (S100); an ethylene-producing agent embedding step (S200) of embedding an ethylene-producing agent in the sealing cov...
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WO/2014/010685A1 |
Disclosed are: a preservative agent for use in the low-temperature preservation of a biological material, which comprises a compound represented by formula (I); a preservative solution for use in the low-temperature preservation of a bio...
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WO/2014/003882A1 |
A valve for use in an air exchange panel (20) of a transportation refrigeration system is provided including a valve cap (102) configured and arranged to be positioned adjacent the air exchange panel (20) and movable between a first posi...
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WO/2013/183897A1 |
The present invention provides a hormesis inducing device for fruits and vegetables, comprising: a control unit which determines the strength of stimulation according to bio-information of fruits and vegetables being harvested or being g...
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WO/2013/174704A1 |
The process comprises the following steps: - creation of a pressurized gas stream having a controlled flow rate and a given temperature; and - injection into the pressurized gas stream of a metered flow rate of a liquid composition compr...
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WO/2013/175040A1 |
The invention relates to a machine for forming blocks of plant products, said machine consisting of a conveyor assembly (1) comprising, in a consecutive manner, an entrance table (5) on which a calibration system (2) forms a uniform laye...
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WO/2013/171336A1 |
The invention relates to a method of and system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally drie...
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WO/2013/169502A1 |
A system 10 and method 12 for treating a food product 14 to reduce the level of pathogens and/or enhance the food product 14 generally comprises a conveying mechanism 18 having a conveyor apparatus 54 to convey raw food product 14 placed...
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WO/2013/163359A1 |
Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-micr...
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WO/2013/163073A1 |
Disclosed herein are solid food products comprising an isothiocyanate compound. Also disclosed are methods of preserving solid food products comprising such isothiocyanate compounds. In one embodiment, the methods comprise providing a so...
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WO/2013/162192A1 |
Provided is a multi-purpose conservation apparatus. The multi-purpose conservation apparatus includes a storage case, a light source module disposed in the storage case and configured to selectively remove a harmful gas in the storage ca...
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WO/2013/156618A1 |
A method of storing potatoes, the method comprising the steps of: providing a plurality of endodormant or ecodormant potatoes; in a first storage step storing the potatoes in a first gaseous environment including carbon dioxide in an amo...
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WO/2013/155640A3 |
The invention relates to a method for continuous gasification with S02 gas, using a conveyor belt apparatus that moves along five stations, each station designed for a specific process and having a pre-determined space or "module" where ...
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WO/2013/143968A3 |
The present disclosure relates to a multilayer film capable of releasing an active ingredient, for example a pesticide. The film has a bottom or internal layer composed in part of a water-soluble polymer fraction containing the active in...
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WO/2013/147227A1 |
[Problem] To provide a novel quality-keeping agent with a high safety whereby the qualities of peeled and/or cut vegetables, fruits and so on can be easily and effectively maintained during storage. [Solution] During cold or room-tempera...
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WO/2013/144961A1 |
The present invention discloses composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matt...
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WO/2013/144961A9 |
The present invention discloses composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matt...
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WO/2013/141381A1 |
Provided is a chemical compound and composition for increasing the sugar content of a fruit using a simple method, without being restricted by the vegetation-growing region or climate. A plant fruit-sugar content increaser containing as ...
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WO/2013/141891A1 |
A sealing arrangement for sealing a gas leakage path between a first gas flow and a second gas flow at an end of a rotating rotor disposed in a stationary housing (26) of a rotary regenerative device (10) includes a seal gasket disposed ...
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WO/2013/137586A1 |
The present invention relates to a storage apparatus for improving food preservation in which an illumination portion for irradiating the light of a specific wavelength is provided at the inner wall of a box for storing food so as to imp...
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WO/2013/137805A1 |
The present invention relates to a protein/peptide composition for protection of surfaces comprising an aqueous solution of at least two components, the first component (A) being a water-soluble protein or a mixture of water-soluble prot...
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WO/2013/133455A1 |
A method for sterilizing/pasteurizing a food material such as cereal, vegetables or fruit merely by treating same for a short period of time, without using a substance which is toxic to the human body, to thereby inhibit the growth of fu...
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WO/2013/126961A1 |
The present invention provides a light treatment apparatus (10) associated with an appliance to assist with food preservation, said apparatus (10) including at least one panel member (24, 16, 48, 28, 18, 14, 60) for the transmission of l...
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WO/2013/128213A3 |
A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing;an airflow passage in the housing;an impeller for driving a flow of air through the airflow p...
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WO/2013/128213A4 |
A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing;an airflow passage in the housing;an impeller for driving a flow of air through the airflow p...
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WO/2013/128213A2 |
A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing;an airflow passage in the housing;an impeller for driving a flow of air through the airflow p...
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WO/2013/123912A1 |
An objective of the present invention lies in providing a bitter melon dried product with high vitamin C content and a preparation method for same. Specifically, an objective of the present invention lies in providing a bitter melon drie...
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WO/2013/126024A9 |
The invention is related to the application system and implementation method of humidity, ozone, various chemicals and/or different physical applications together on fresh fruit and vegetables.
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WO/2013/126047A1 |
Food packaging materials are provided. In some embodiments, foam sprayable material is provided. In some embodiments the packaging material can include a gelled foam including voids and a food-preservation gas contained within the voids....
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WO/2013/125762A1 |
The present invention relates to a method for preparing low sodium, low chlorine and, high potassium kimchi using wild grasses, and kimchi prepared thereby. More specifically, it is possible to improve the health of modern people by sugg...
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WO/2013/125051A1 |
Provided is a device for producing a liquid mixed with microbubbles containing a gas incorporated thereinto, the mixed liquid having been produced so as to produce a reliable sterilizing effect without the necessity of increasing compone...
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WO/2013/126024A1 |
The invention is related to the application system and implementation method of humidity, ozone, various chemicals and/or different physical applications together on fresh fruit and vegetables.
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WO/2013/125944A1 |
The invention relates to a method for controlling the atmosphere in a closable space filled with agricultural or horticultural products. The method comprises of directly detecting the respiration of the agricultural or horticultural prod...
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WO/2013/123914A1 |
A fig dried product having high preserved freshness and a preparation method therefor. The method comprises cooling fresh figs in an average dropping temperature of 20°C or more per minute, and sublimating same to obtain a fig dried pro...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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