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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; ...
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WO/2015/002622A1 |
The invention is related to production of high-bloom grade gelatin from the poultry tissues (chicken, turkey, duck, goose). The goal of the invention is to develop an environment friendly process ensuring low operating cost to manufactur...
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WO/2014/207467A1 |
The present invention provides a water-resistant composition for adsorbing volatile organic compounds (VOCs) derived from organic matter comprising: a) palladium doped hydrogen-ZSM-5, wherein the Si:AI ratio of the hydrogen-ZSM-5 is less...
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WO/2014/208848A1 |
The present invention relates to Lactobacillus brevis F109-MD3 (KACC91784P) strain which is isolated from kimchi and has an ability to produce gamma-amino butyric acid (GABA); to a food composition containing, as an active ingredient, at...
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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/2014/200847A1 |
A microwavable tray containing a preserved, such as frozen, preferably liquid, food product. The tray can be capable of being folded at least in half and closed after microwaving. The liquid food product contained in the tray has the con...
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WO/2014/200205A1 |
A chlorine dioxide gas fumigation device, according to one embodiment of the present invention, comprises: a mode selection unit for outputting a mixing mode signal corresponding to a mixing mode selected from among a plurality of modes;...
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WO/2014/197950A1 |
Method for preparing deep-frozen vegetable pieces, preferably potato pieces such as french fries, comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low an...
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WO/2014/190800A1 |
A ecological vegetable freshness-preservation method and an ecological vegetable freshness-preservation and growing case. The method comprises: a nutrient solution is supplied in a circulated manner to a vegetable in a thermally-insulate...
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WO/2014/190799A1 |
A vegetable freshness-preservation and growing case comprising: a thermally-insulated case body (10) used for vegetable growing or freshness preservation, where the thermally-insulated case body (10) is provided at the rear side thereof ...
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WO/2014/190134A1 |
Avocados are processed in a controlled manner to optimize and maintain their levels of mannoheptulose and perseitol. The avocado flesh is used as a source of these materials in food compositions, especially pet foods. The process claimed...
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WO/2014/190108A1 |
The turgidity of potato tubers and other root vegetables is improved, maintained, or restored and/or the greening of potato tubers is delayed, prevented or inhibited and/or internal diseases caused by fungi and bacteria are prevented or ...
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WO/2014/187483A1 |
The current invention concerns a method for thawing frozen food products comprising the step of providing a controlled humid climate, air flow and thawing temperature, characterized in that the frozen food products are subjected to an ae...
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WO/2014/185820A1 |
The invention relates to the food industry. Vegetables are sorted, washed, cleaned, cut and blanched. The vegetables are then transferred into a container with an aqueous solution of flavouring and aromatic ingredients at a temperature o...
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WO/2014/186443A1 |
A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a ve...
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WO/2014/182164A1 |
The invention relates to a container for transport or storage of ethylene sensitive perishable products and its use and a device for use in this container and use of this device. The invention also relates to a method for inhibiting degr...
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WO/2014/168342A1 |
The present invention relates to a fermentation container containing a fermentation-promoting composition, and more particularly, to a fermentation container containing a fermentation-promoting composition manufactured by mixing in the f...
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WO/2014/161648A1 |
The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in ...
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WO/2014/162910A1 |
Disclosed are: a preservative for cryopreservation of biological materials, containing a flavonoid compound represented by formula (I) (in the formula, R1-R9 are the same or different, and are -H, -OH, or an alkoxy group) and a flavonoid...
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WO/2014/154776A1 |
A refrigerated environment atmosphere refiner is provided and comprises oxygen removal means (16a) for removing oxygen from the atmosphere (12a), whereby to help prolong the life of perishable items stored in the environment (11a).
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WO/2014/157866A1 |
Disclosed is an apparatus for fumigating with chlorine peroxide gas. An apparatus for fumigating with chlorine peroxide according to the present invention includes: a supply part for supplying chlorine peroxide; a gas sensor for sensing ...
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WO/2014/160064A1 |
The present specification provides a non-sticky, free-flowing solid comestible, which is typically sticky, by coating it with a flow agent. Methods of preparing the flow agent and a food body substantially coated with the flow agent are ...
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WO/2014/113000A9 |
A liquid crop-preservative composition containing a volatile, liquid active ingredient suitable for effective crop-preservation in the vapor-phase. The crop-preservative composition is sufficiently non-viscous to be applied to crops or t...
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WO/2014/151595A1 |
The present invention relates to bite-sized ices, composed of natural ingredients and specially formulated with various Superfoods and everyday health boosters, a method for processing, and apparatus for packaging the same. The present i...
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WO/2014/153210A1 |
Disclosed herein are embodiments of a composition comprising at least one cellulose nanomaterial and an inorganic salt component. The disclosed compositions are useful for forming edible coatings/films on plants, plant parts, and other o...
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WO/2014/144481A1 |
This invention relates to an ethylene absorber containing at least one member selected from the group consisting of calcium hypochlorite, sodium hypochlorite, potassium hypochlorite, magnesium hypochlorite and acid and a hygroscopic mate...
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WO/2014/142218A1 |
Provided is a freshness-keeping film having high antibacterial effect. In this freshness-keeping film, at least one compound selected from the group consisting of palmityldiethanolamine, stearyldiethanolamine, glycerol monolaurate and di...
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WO/2014/136382A1 |
The present application discloses a method for preserving food freshness, the method comprising an exposure process for exposing flower vegetables to radicals so that the radical exposure level per unit time is 0.1 ng/(hr∙cm2) or more ...
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WO/2014/131103A1 |
Various embodiments are described herein of a method and apparatus that can be used to extend the shelf-life of potatoes without adding preservatives or chemicals.
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WO/2014/132457A1 |
[Problem] To provide a method for manufacturing paste foods, the method being capable of making pastes under vacuum while retaining the flavor of the starting material and being capable of handling a variety of package forms. [Solution] ...
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WO/2014/134270A1 |
Provided is a method of storing papaya comprising the step of exposing papaya to an atmosphere that contains a cyclopropene compound, wherein either (a) the papayas are in a modified-atmosphere package during exposure to the cyclopropene...
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WO/2014/128321A1 |
The present invention relates to a method for the control and the treatment of post-harvest diseases in fruits and vegetables by means of the simultaneous and combined application of (i) a first formulation, which is aqueous or in the fo...
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WO/2014/119842A1 |
The present invention relates to a ripening-related gas generating device which releases a ripening-related gas produced by reacting a first reactant and a second reactant with each other in order to inhibit or promote the ripening of fr...
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WO/2014/113001A1 |
Tuber storage facilities are treated sequentially with different sprout inhibition chemicals. Treatment of a facility with an aerosol of CIPC can be followed promptly with an aerosol of 1,4 DMN. The order of treatment may be reversed wit...
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WO/2014/113057A1 |
A method for sanitizing produce, by: treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient ...
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WO/2014/112868A1 |
The present invention relates to a preservative composition comprising a source of ascorbate or erythorbate ions, or a mixture thereof, a source of calcium ions and one or more food grade sequestrants, wherein the molar ratio of ascorbat...
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WO/2014/113002A1 |
A method of maintaining freshly harvested fruit in a fresh condition includes treating freshly picked highly hydrated fruit with a composition comprising a lower alkyl naphthalene at a rate of less than about 10 ppm. Another method inclu...
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WO/2014/112998A1 |
An apparatus and method for treating a substrate with a volatile liquid, crop-preservative formulation, wherein said substrate is in proximity to a crop to be treated by the vapor from said formulation, is disclosed. The substrate is mos...
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WO/2014/108709A1 |
A method of treating cut plant material, in which plant material having a temperature of less than 10°C is exposed to an atmosphere of at least 90% humidity at a temperature in the range of 30-60°C.
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WO/2014/110235A1 |
Methods of controlling bacterial, yeast, and/or mold contamination of edible fruits or vegetables comprise applying thereto an aqueous microbiocidal composition formed from water and (A) at least one component selected from (I) a solid-s...
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WO/2014/103920A1 |
A produce freshness-retaining packaging bag comprising a perforated synthetic resin film, wherein through-holes are provided in the perforated synthetic resin film, and the outer surface of the produce freshness-retaining packaging bag i...
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WO/2014/100577A1 |
A method of inhibiting enzymatic browning in food involves the contacting of a compound comprising a sulfinic acid with the food. The sulfinic acid comprising compound can be provided from solution, an extract, or in solid form to a food...
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WO/2014/099396A1 |
There is provided an enclosure comprising: a polymeric film; wherein said polymeric film comprises one or more copolymers of ethylene with a polar monomer; and wherein the oxygen transmission rate of said enclosure is 8,000 to 16,000 cm3...
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WO/2014/093233A1 |
This invention relates to the use of an ethylene synthesis or perception inhibitor for treating stressed or unstressed banana plant or plant parts in the field prior to harvest. Because the pre mature ripening is triggered by ethylene pr...
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WO/2014/087705A1 |
[Problem] To provide: a food packaged in a hard container for normal-temperature or chilled distribution use, which can be produced at low cost and by a simple procedure without requiring the use of any specialized apparatus, and in whic...
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WO/2014/082563A1 |
A household device and a method for preserving fruit and vegetable are provided herein. The device comprises a storing unit with a weighing structure attached to a storing chamber, a detecting unit, a regulating unit, a circulating unit,...
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WO/2014/077942A1 |
A rotary regenerative scrubber includes a rotor assembly and a pinion gear and spur gear drive arrangement for rotating the rotor assembly. The drive arrangement includes a spur gear extending circumferentially about an exterior surface ...
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WO/2014/078833A1 |
Disclosed herein is a membrane separation process and system for controlling the relative concentrations of carbon dioxide, oxygen, and nitrogen within a shipping or storage container containing respiring produce. The process uses a firs...
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WO/2014/073991A1 |
The present invention provides a method for the preparation, extraction, preservation and utilization of tender coconut water and the often-discarded matured coconut water. The present invention aims to provide a method for the preservat...
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WO/2014/066952A1 |
A method of controlling gas composition within a container containing respiring produce is described. The container includes at least one gas outlet and at least one gas inlet and the method includes the steps of; drawing a selected gas ...
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