| Document |
Document Title |
|
WO/2015/153264A1 |
Disclosed are methods for making a baby food puree, such as a sweet potato puree, by employing a recipe management system that uses the steps of cold extraction followed immediately by cold deaeration to produce an all-natural baby food ...
|
|
WO/2015/150091A1 |
A system to illuminate fruit and/or vegetables in the food storage facility, comprising a lamp (8) and a controller (12). The lamp is operable to provide the illumination with a first light output and a second light output, the first lig...
|
|
WO/2015/148177A1 |
Grapes while attached to the stems where they formed are cooled to diminish their respiration rate and are enclosed within an enclosure containing a gaseous atmosphere (e.g., air) bounded by a semi-permeable film having an oxygen transmi...
|
|
WO/2015/142303A1 |
The present invention relates to a solution and an application method thereof for extending shelf life of ready-to-eat fresh fruits and/or vegetables, and characterized by comprising chitosan and ascorbic acid.
|
|
WO/2015/138009A1 |
The invention is directed towards the dehydration of food material with a device that utilizes both force heated air and infrared energy 27. The device and related method includes a housing unit 4, a heating 28 element for increasing the...
|
|
WO/2015/129125A1 |
Provided is a vegetable sterilizing system which enables conveniently re-using warm water used during heat shock performed after sterilization using ozone water. This vegetable sterilizing system (100) is characterized by being provided ...
|
|
WO/2015/129467A1 |
Provided is a method for producing a sterilized vegetable in which it is possible to minimize occurrence of browning while making more use of the sterilizing power of ozone water than in conventional methods. A method for producing a ste...
|
|
WO/2015/126350A1 |
This invention relates to the production of pureed products from plant materials, particularly to methods and devices to produce a functional product of berries made into a puree with crushed seeds and skins of the berries and enriched w...
|
|
WO/2015/119510A1 |
A light dosing system for promoting preferred characteristics in plants, the light dosing system configured to direct light onto a target area upon which the plant resides, the light dosing system including one or more light emitters pos...
|
|
WO/2015/114959A1 |
Provided are: a freshness retaining agent that can be obtained by a simple method and exhibits high absorptivity and excellent antibacterial properties; a gas purification device that is configured from the freshness retaining agent; and...
|
|
WO/2015/114047A1 |
The present invention is directed to compounds and methods for inducing ripeness in fruit, increasing the organoleptic properties of fruit, and/or improving desirable characteristics in fruit.
|
|
WO/2015/109384A1 |
A system for producing free-flowing powder with a narrow particle size distribution from liquid compositions comprising in combination: a feeding reservoir comprising said liquid compositions: a pumping device to pump said liquid composi...
|
|
WO/2015/110483A1 |
The present invention relates to the use of lactic acid bacteria as bioprotective agents against unwanted microorganisms, such as mold, yeast and spoilage bacteria, which may be present during the preparation of wine. Especially the pres...
|
|
WO/2015/106342A1 |
The invention provides methods for the encapsulation of volatile organic compounds by formation of stable emulsions of the volatile organic compound that are mixed with encapsulating polymer solutions and then formed into ultrafine fiber...
|
|
WO/2015/107206A1 |
The present invention relates to novel compositions and to the uses thereof for anti-sprouting treatment of potatoes.
|
|
WO/2015/104440A1 |
The invention relates to an edible coating for preserving pieces of fruit, to the production method and to the application thereof, the edible coating consisting of an aqueous solution which is applied to the pieces of fruit, covering sa...
|
|
WO/2015/097335A1 |
The invention relates to an edible coating for preserving fruit pieces, and to the manufacturing and application method thereof, wherein the coating is applied to the fruit by means of a first aqueous solution of an alginate of a high vi...
|
|
WO/2015/091084A1 |
Fresh food produce wrapped in a film, characterized in that the film has a moisture vapour transmission rate (MVTR according to ISO 12572:2001, condition B at 1 bar, 38 °C and 50% relative humidity) of at least 350 g/m2.day
|
|
WO/2015/095259A1 |
The present disclosure relates to a method for treating an object with chlorine dioxide gas, comprising contacting the object with chlorine dioxide gas while exposing the object to less than 1000 lux of light. The disclosed method minimi...
|
|
WO/2015/093992A1 |
A method for keeping fruit pieces such as pineapple slices and vegetables intact while processing under aseptic and anaerobic conditions. The pineapples are positioned on a "slice carrier", to hold the pineapple slices. Then the "slice c...
|
|
WO/2015/091643A1 |
Substantially pure biological culture of a strain of the species Pseudomonas graminis, deposited with number CBS136973 at the depositary institution "Centraalbureau voor Schimmelcultures" (CBS) in Utrecht, Netherlands. Use of the CBS1369...
|
|
WO/2015/075352A1 |
The invention relates to a mist-diffusing head (22) for a spraying apparatus, which comprises: a mouth (15) for supplying mist to the head; an outer wall (21) having at least one mist outlet opening (24); at least one seal (26) capable o...
|
|
WO/2015/074527A1 |
An antibacterial preservative composition, and an antibacterial preservative bag, antibacterial preservative device and refrigerator having the antibacterial preservative composition. The antibacterial preservative composition comprises ...
|
|
WO/2015/068438A1 |
This produce packaging bag to be used for packaging produce is made to have a bag shape by overlaying a first film and a second film that are each composed of a synthetic resin film. An insertion opening for putting produce inside the ba...
|
|
WO/2015/068810A1 |
In the present invention, a produce packaging bag that is to be used for packaging produce is made to have a bag shape by overlaying a first film and a second film that are each composed of a synthetic resin film. The first film has at l...
|
|
WO/2015/062575A1 |
Proposed is a method for producing plant products, particularly aromatic herbal preparations having a long shelf life, comprising the following steps: (1) introducing fresh or deep-frozen, plant starting material into an aqueous, carbohy...
|
|
WO/2015/061958A1 |
Disclosed in the present invention is a bamboo shoot processed product, comprising bamboo shoot slices and citric acid, wherein the bamboo shoot slices are formed by cutting post-squeezed fresh flat bamboo shoots into slices and the citr...
|
|
WO/2015/066538A1 |
A kitchenware apparatus and container for producing fermented vegetables, such as sauerkraut, comprising a screw top or Mason jar, a threaded jar lid with moat and an oblong top slot opening, an inverted cup that fits within the moat, a ...
|
|
WO/2015/065178A1 |
The present invention is directed to a process for the treatment of fruits and/or vegetables, and especially for the coating of pomes, such as apples and pears. Particularly, fruits and/or vegetables are treated with a physical treatment...
|
|
WO/2015/057918A1 |
The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is a...
|
|
WO/2015/049840A1 |
In order to generate a gas mixture for adjusting the oxygen concentration in a chamber of a container while decreasing the weight of the device as a whole, a gas mixture supply device is provided in this refrigeration unit for a containe...
|
|
WO/2015/049878A1 |
In this refrigeration unit for a container, the oxygen concentration inside of a chamber of a container (11) is detected by an oxygen concentration detection sensor (51). If the oxygen concentration detected by the oxygen concentration d...
|
|
WO/2015/044723A1 |
An apparatus (1, 101) and a method of drying and/or treating loose products (106) such as food products, for example corn, flour, seeds in general, spices, tea and coffee, dried pulses, dried or shelled fruit, like hazelnuts, dry food pr...
|
|
WO/2015/044824A1 |
The present invention relates to methods for increasing the content of nutraceuticals and antioxidant capacity of perishable fruits, by combining irradiation with ultraviolet light (UV-C) and storage at freezing temperatures in different...
|
|
WO/2015/047061A1 |
The invention is attributed to the field of bulk food drying machinery, and may be used in drying facilities of bee bread and pollen pellets, as well as a variety of agricultural products, such as various fruits, vegetables, and mushroom...
|
|
WO/2015/047897A1 |
Provided are systems and methods for solvent-free delivery of volatile compounds, where an energy source is used to release the volatile compounds. The systems and methods provided herein have at least one advantage of (1) no solvent (fo...
|
|
WO/2015/041556A1 |
The present invention relates to the use of carbon dioxide, in two different aggregate states, i.e. the use of carbon dioxide in solid state (dry ice), or gaseous state in the process of conserving / ensiling feeds.
|
|
WO/2015/030346A1 |
The present invention provides a method and a system for quickly preparing low-salt kimchi, which can enable kimchi materials to be quickly salted down without damaging the same and can sequentially automate a process for preparing kimch...
|
|
WO/2015/029081A1 |
The invention relates to a process for treating mycotoxins, in particular in foodstuffs, said process providing the steps of: supplying ammonia or ammonium hydroxide; supplying gaseous ozone; stocking. The invention relates further to a ...
|
|
WO/2015/023727A1 |
A film for wrapping respiring produce is disclosed, The film comprises from about 60% to about 90% of an ethylene vinyl acetate (EVA) mixture which consists of (for example, from about 75% to about 90%) ethylene vinyl acetate and (for ex...
|
|
WO/2015/023160A1 |
An exhaust air heat recovery system of a tobacco leaf agricultural product dryer, according to the present invention, is characterized by a heat exchange means comprising: a recovery duct (330) which is arranged so as to communicate with...
|
|
WO/2015/022589A1 |
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/2015/022588A1 |
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/2015/008153A2 |
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; ...
|
