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Matches 1 - 50 out of 13,918

Document Document Title
WO/2018/011666A1
The present invention relates to a material suitable for use in packages comprising nano-sized cellulose and an ethylene scavenging or ethylene absorbing agent. The invention also relates to methods for manufacturing such material, which...  
WO/2018/007798A1
The present invention provides a label facestock film comprising a substrate web and a pattern of material comprising a VOC scavenger on a surface of the substrate web, wherein the pattern of the material comprising a VOC scavenger is re...  
WO/2018/009846A1
The present disclosure provides methods for controlling the rate of ripening for agricultural produce. The present disclosure further provides coating compositions that can be applied to produce to control (e.g., lessen) the rate of ripe...  
WO/2018/007797A1
The present invention provides a label facestock film comprising a substrate web and a pattern of active material on a surface of the substrate web, wherein the substrate web comprises one or more label-forming regions and one or more ma...  
WO/2018/003965A1
The present invention addresses the problem of providing a fumaric acid powder formulation which is excellent in powder flow property and rate of dissolution. To solve this problem, the present invention provides a fumaric acid powder fo...  
WO/2018/003246A1
Provided is a fruit and vegetable packaging material that further improves the suppression of condensation and restrains fruit and vegetable discoloration. The fruit and vegetable packaging material contains an acyl group-bearing cellulo...  
WO/2018/005081A1
The present disclosure is directed to a method of treating delicate fruit with pressurized carbon dioxide to achieve an enhanced shelf life over fresh. A treated fruit produced by a provided method also has one or more of an improved fla...  
WO/2017/220587A1
The method for treating the atmosphere in a storage space (3) for vegetable products (5) having a volume of more than 200 m3 comprises at least one step in which the atmosphere is brought into contact with a liquid flow by having the atm...  
WO/2017/220581A1
The invention relates to a method comprising the treatment of fruits and vegetables by applying a C3-C9 alcohol in the form of vapour.  
WO/2017/220612A1
The method of treatment using at least one volatile biocidal and/or phytoprotective product having a boiling point between 60 and 280°C, wherein the method comprises a treatment step with a duration (DT) greater than or equal to 3 days,...  
WO/2017/213958A1
A method provides a reconstitutable and water soluble free flowing powder product that includes non-mucilaginous, non-oily free flowing chia grains having a size of between approximately 80 and 90 microns, a pH range of between 6.5 and 7...  
WO/2017/205142A1
Pasteurization systems, devices and methods are generally described that use synchronized peak electric and magnetic fields. Example pasteurization systems may include a first resonant circuit that includes a first capacitive element cou...  
WO/2017/204603A1
The present application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by ...  
WO/2017/203453A1
The invention relates to a method for producing avocado-based solid compositions having a high content of total solids coming from the avocado fruit, in addition to a high nutritional value, and being safe from a microbiological perspect...  
WO/2017/198793A1
A control system for controlling the storage of metabolically active produce in a defined confined environment, said control system comprising at least one gas analyzing and one pressure measurement means comprising a control unit for de...  
WO/2017/196205A1
This invention relates to the processing of agricultural plants and wild plants for the production of powders used in the food industry.  
WO/2017/191350A1
The present invention relates to a method for regenerating damaged plant tissues. The method is based on the use of cellulose, preferably bacterial cellulose (CB), which is applied directly to the damaged area, allowing same to heal rapi...  
WO/2017/191589A1
An improved plant (2) for curing and/or drying food products (3), characterized in that it comprises: _ a chamber (4) comprising substantially vertical side walls (6), closed at the top by a ceiling wall (8) and at the bottom by a floor ...  
WO/2017/188138A1
As a VOC degradation agent which facilitates control of the properties and performance thereof, can be easily obtained and prepared, and can also be used continuously at low temperatures, the present invention provides a VOC degradation ...  
WO/2017/181298A1
The invention relates to an atmosphere control device built into a refrigerated container, requiring minimum intervention for installation, said device being a standalone, compact and reusable device. The device comprises a long cylindri...  
WO/2017/179886A1
The present invention relates to a method for preparing salt-free kimchi and salt-free kimchi prepared by the same method, the method comprising: culturing one selected among a Leuconostoc spp. strain and a Lactobacillus spp. strain or a...  
WO/2017/177266A1
Disclosed herein is a method for preparing a ready to use storage stable food composition. The method comprises comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby brow...  
WO/2017/179669A1
A CA device (60) equipped with a gas supply device (30) that performs a gas supply operation in which nitrogen-enriched air is supplied to the interior of a container (11), and a control unit that controls the gas supply operation such t...  
WO/2017/180695A1
The present application relates to large-scale methods of uniformly coating packaging surfaces with a benzoxaborole compound.  
WO/2017/176201A1
The present invention describes a method for treatment of biological soft tissue, said method comprising a step involving pulsed electric field (PEF) treatment to open up the stomata in tissues and a subsequent drying step, wherein the P...  
WO/2017/175225A1
A multilayer material suitable for use in food packaging or storage including a first layer of non-adhesive material and a second layer of non-adhesive material, wherein the first and second layers may be the same or different; and a foo...  
WO/2017/165923A1
A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing th...  
WO/2017/172951A1
Described herein are formulations and methods of reducing spoilage in harvested produce by reducing the rate of water or mass loss, thereby resulting in high quality produce with lower rates of spoilage. The present disclosure provides c...  
WO/2017/160495A1
A food and beverage fermentation device (1) including a hollow tapered body (29), a lip (2), a base (33), and at least one aperture (3). The hollow tapered body (29) may have a wide end (30) and an opposing narrow end (31) adapted to be ...  
WO/2017/157057A1
Disclosed is a method for the preservation of fresh plants by vacuum pre-cooling synchronously combined with modified atmosphere technique. The method comprises the following steps: (1) screening the field-picked fresh plants; (2) placin...  
WO/2017/154027A1
A method for preparing cut and frozen vegetables. The method according to the invention consists first of all in washing the vegetables in order to eliminate any residues of soil or other substances and materials that may have accumulate...  
WO/2017/155398A1
The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at l...  
WO/2017/155397A1
The present invention relates to a closed processing system for treating elongated food products comprising a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at lea...  
WO/2017/151948A1
The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.  
WO/2017/141552A1
The purpose of the invention is to provide a refrigerator that can promote photosynthesis in produce such as vegetables (leafy vegetables in particular) being stored by efficiently utilizing light radiation energy without consuming exces...  
WO/2017/140439A1
The present invention relates to a process for preparing a dehydrated food composition, said process comprising the preparation of a vegetable-based puree and dehydration of said by puree by drum drying. The dehydrated food composition s...  
WO/2017/136919A1
A method, comprising steps: (a) placing a plurality of produce in an airtight chamber having a quantity of air and a first pressure, wherein the plurality of produce comprises water; (b) removing the quantity of air via a first vacuum pu...  
WO/2017/139327A1
A transport container for multiple stages of a distribution chain is provided. The transport container includes a power source providing electrical power to the transport container. An ethylene injection unit configured to store and inje...  
WO/2017/137733A1
A method of treating cut plant material, in which plant material having a temperature of less than 10°C is exposed to an atmosphere at a temperature in the range of 18- 30°C and to a fog of sanitised water droplets. The atmosphere has ...  
WO/2017/135433A1
[Problem] To obtain a functional film capable of efficiently adsorbing and decomposing ethylene, a functional container, and a method for retaining the freshness of plants or foods. [Solution] This functional film is obtained by causing ...  
WO/2017/134288A1
A method for controlling an atmosphere in a space which is at least partially filled with agricultural or horticultural products comprises the steps of (a) measuring an amount of at least one metabolite such as acetaldehyde, ethyl acetat...  
WO/2017/132281A1
Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protecti...  
WO/2017/124197A1
The invention relates to a food biopreservative composition comprising a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacteria; at least one heterofermentative lactic acid bacteria and an activa...  
WO/2017/124687A1
A vegetable and fruit treatment method based on a refrigerating and freezing device, and the refrigerating and freezing device. The vegetable and fruit treatment method based on a refrigerating and freezing device (100) comprises: step S...  
WO/2017/125958A1
A method for preparing cut and frozen vegetables. The method consists, firstly, in washing the vegetables in order to eliminate any residues of earth or of other substances and materials which may have accumulated during the harvest. In ...  
WO/2017/124688A1
Provided are a method and apparatus for controlling a refrigerating and freezing device (100), and a method for preparing frozen pears. The method for controlling a refrigerating and freezing device (100) comprises: receiving a selection...  
WO/2017/126956A1
The invention relates to a method for coating fruit to inhibit or prevent maturation and ripening of climacteric fruit during post-harvest storage and transport, a fruit item comprising a coating which inhibits or prevents maturation and...  
WO/2017/122923A1
The present invention relates to a functional additive composition for preventing browning of Dioscorea batatas and a process for preventing browning of Dioscorea batatas by using the same, and more specifically, to: a composition for pr...  
WO/2017/116856A1
The present invention relates to the use of phyllosphere-associated lactic acid bacteria that demonstrate inhibitory effects on the growth and maintenance of human pathogens, such as Salmonella enterica, on the surface of food products, ...  
WO/2017/114994A1
The invention relates to a method that permits the optimisation of organoleptic properties, in particular colour, in fruit and vegetables containing chlorophyllous pigments. For this purpose, the method is based on known techniques, such...  

Matches 1 - 50 out of 13,918