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WO/2010/002311A1 |
A flavour and texture additive material obtainable from a vegetable start material of onion, which comprises water soluble and water insoluble fibres and at least one type of ethereal oil from onion is described. The flavour and texture ...
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WO/2009/151191A1 |
A multi-stage tunnel type immersion freezing system is provided. In the freezing system, food products are quickly frozen by passing the food products through a series of divided zones including a precooling zone, a stiffening zone and a...
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WO/2009/149102A1 |
A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and u...
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WO/2009/148521A1 |
The invention provides palatabihty enhancers containing at least one animal digest and at least one surfactant and methods for using such palatabihty enhancers to enhance the palatabihty of comestible compositions.
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WO/2009/147930A1 |
Provided is a pasteurization method whereby a high bactericidal effect is achieved while causing little denaturation of a material to be treated in thermally pasteurizing the material to be treated. A pasteurization method for thermally...
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WO/2009/142470A1 |
The invention relates to a formula based on frozen ingredients containing pineapple chunks, prickly pear chunks, celery chunks, parsley leaves and grapefruit juice, all frozen in the form of cubes which, once defrosted and turned into li...
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WO/2009/136845A1 |
The present invention regards a method and an apparatus for conforming a blank (35) onto forming surface sections (3) of a forming tool (5) by drawing vacuum against an elastic vacuum bag (1) for transmitting forming forces from the elas...
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WO/2009/135252A1 |
The specification describes the treatment of products, particularly fruit and vegetables to remove fungi therefrom comprising treating the products with a solution of the group comprising benzoic acid, derivatives therefrom, the salts of...
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WO/2009/131996A2 |
A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurinc can be provided from solution, an extract, or in solid form to...
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WO/2009/132174A2 |
Abstract An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be...
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WO/2009/125041A1 |
The method comprises subjecting the produce to osmosis in order to force fruit transpiration until the water content thereof is reduced to between 6 and 10%, or using the vacuum-cooling technique or using a stream of dry air, after which...
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WO/2009/119730A1 |
Disclosed are: a control agent for post-harvest diseases; and a method for controlling post-harvest diseases. Specifically disclosed are: a control agent for post-harvest diseases, which comprises, as active ingredients, at least one com...
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WO/2009/111563A1 |
The invention is directed toward a method and system to provide a commercial accelerated drying process for pistachios that mimics the natural dehydration process under the sun by controlling the maximum temperature and moisture content ...
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WO/2009/108035A1 |
The invention relates to methods for obtaining stable avocado pulp powders having a long life shelf life at ambient temperature, without requiring the use of natural or synthetic preservatives, thereby enabling the natural components of ...
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WO/2009/105039A1 |
There is disclosed a process for treating a plant material comprising immersing the plant material in an osmotic solution containing an osmotic agent under conditions to at least partly infuse said osmotic agent into said plant material ...
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WO/2009/092833A1 |
Food product and method for producing same. The novel food product comprises fermented vegetable or fruit, dry fruit and salt. The method for producing same comprises the steps of: a) mixing the fruit or vegetable with the salt and subje...
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WO/2009/091092A1 |
Canned kimchi is provided. The canned kimchi comprises at least one main kimchi material selected from the group consisting of Chinese cabbage, leaf mustard, joung radishes, radishes, green onions, sesame leaves, Korean lettuces and Kore...
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WO/2009/085316A1 |
The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoothe...
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WO/2009/085364A1 |
A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits...
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WO/2009/079718A1 |
Magnetic wrap including: a polymeric plastics film; a plurality of magnetic regions in spaced relationship about the film, the magnetic regions each being provided by a respective layer of magnetic film formed with opposed magnetic poles...
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WO/2009/077613A1 |
The present invention relates to the treatment of banana and potato plants with a composition containing natamycin and at least one phosphite containing compound.
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WO/2009/072315A1 |
It is intended to provide a molded dry fruit food wherein the eating properties of the dry fruit have been improved. More specifically, it is intended to provide a molded dry fruit food which is obtained by bonding together small dry fru...
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WO/2009/073241A1 |
A controlled atmosphere package for respiring fruits and vegetables, particularly for bananas, is disclosed. The package has a convex outer wall and an atmosphere control element that comprises at least one hole in the container bottom w...
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WO/2009/060477A1 |
A method for preserving raw material containing carotenoids, comprising the steps of: a) mixing the raw material with mixing fluids, b) subjecting the mixture to a thermal treatment, c) placing it in appropriate containers, d) storing th...
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WO/2009/057736A1 |
[PROBLEMS] To provide an intermediate moisture food which has an adequately soft texture together with a fibrous feeling characteristic to a non-processed food and favorable elasticity and softness and in which the stickiness on the inte...
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WO/2009/057297A1 |
A refrigerator comprising a vegetable room (405) for storing fruits and vegetables therein and a plural number of light sources (437) for emitting light into the space within the vegetable room (405), wherein the light sources (437) have...
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WO/2009/056727A2 |
This food product (100) comprises a filling (102) and a case (104), covering at least the periphery of this filling, this filling being made from pitted dates and having a water activity Aw of less than 0.6.
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WO/2009/049449A1 |
A post-processing method for slowing the rehydration rate of freeze dried fruit and vegetable pieces comprises a coating solution prepared by adding 8-12g lactoalbumin, 2-4g glycerol, 8-12g lactose per 100 ml water, connecting the coatin...
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WO/2009/049409A1 |
An apparatus and method for microwave vacuum-drying of organic materials, such as food products. The apparatus has a microwave vacuum chamber 20, a loading module 36 to load containers 38 of the organic material into the vacuum chamber, ...
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WO/2009/049450A1 |
An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food, including pretreating raw material in manner of nano-silver coating, finished product being sterilized...
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WO/2009/049448A1 |
A method for improvement of defrosting quality of fast frozen fruit and vegetable using low frequency ultrasonic wave, characterized in utilizing ultrasonic wave assistant freezing in the fast freezing process of fruit and vegetable whic...
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WO/2009/045144A1 |
The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprisin...
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WO/2009/034565A2 |
A method of treatment of fresh produce including blanching fresh produce, rapid cooling of the fresh produce following the blanching, and packaging the fresh produce following the rapid cooling.
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WO/2009/033582A1 |
The present invention relates to methods for the protection of harvested fruit, cutflowers or vegetables against decay caused by certain storage diseases or disorders expressed in storage conditions. In particular the invention relates t...
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WO/2009/031992A1 |
This invention provides a method to control banana quality by providing packaging in laser microperforated banana bags having registered microperforation arrays to allow for transmission of oxygen, carbon dioxide, and ethylene gases into...
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WO/2009/028923A1 |
The invention relates to mango pulp powder which is very stable at ambient temperature, giving same a long shelf life without the organoleptic properties thereof being diminished. The powder has no polyphenol oxidase activity and the nut...
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WO/2009/024634A1 |
Use of compositions containing menadione and/or water-soluble derivatives thereof for biostimulating the natural mechanisms of absorption and transport of Ca 2+ by the plant, first contributing to preventing disease of the fruit due to C...
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WO/2009/022997A1 |
The invention relates to herbal, ready to use decorative cold pastry gel comprising at least one acidity regulatory agent and at least one thickening enhancer used in pastries, cakes, fruit salads, desserts in the food sector as decorati...
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WO/2009/016998A1 |
The object is to sterilize a drinking water or a food in a simple manner by utilizing carbon dioxide in the form of gas. Thus, disclosed is a method for processing a food containing a microorganism or an enzyme, which is characterized by...
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WO/2009/015697A1 |
A method for the preparation with uncooked oils of cut potatoes fit to be consumed after a final cooking, comprising at least the steps of peeling, cleaning, selecting, cutting of the potatoes obtaining potato sticks or cut pieces having...
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WO/2009/010981A1 |
The present invention discloses a method of inhibiting an ethylene response in a plant, comprising step of applying to at least one portion of the plant an effective ethylene response-inhibiting amount of a H1-cyclopropene-1-propanoic ac...
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WO/2009/005485A1 |
The invention relates to the food industry. The inventive method for producing food powder from biological raw material consists in stirring a crushed raw material and in supplying it to a drying chamber, in which said raw material is ad...
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WO/2009/003675A1 |
The present invention relates to the use of a packaging material in the construction of a container for respiring produce, wherein the packaging material consists of a polyether-ester block copolymer or a blend of polyether-ester block c...
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WO/2009/005299A1 |
The present invention relates to a food aging fermentation apparatus and, more specifically, discloses a food aging fermentation apparatus comprising: a microorganism culturing tank for storing a microorganism culturing chip which is see...
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WO/2009/002407A1 |
Methods of applying cyclopropene amine derivatives and compositions thereof to inhibit ethylene receptors in plants and plant material are disclosed. Methods include applying to the plant an effective ethylene response-inhibiting amount ...
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WO/2009/002558A1 |
Particles of untreated citrus byproduct consisting of dried citrus peels and pulp can be used to absorb certain useful liquid animal feed additives up to 125 of the dried peel's weight, thereby acting as an effective and efficient absorb...
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WO/2009/002408A1 |
Methods of applying dicyclopropene compounds and compositions thereof to block ethylene receptors in plants are disclosed. Methods include applying to the plant an effective ethylene response-inhibiting amount of a dicyclopropene compoun...
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WO/2008/155462A1 |
The present invention provides a method for preparing a packed food product concentrate containing vegetable or vegetable and animal based material, in which method the material is cooked in a package under pressure and no liquid is adde...
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WO/2008/149232A2 |
Active materials employing a composition containing essential oils adsorbed in combination with a solvent within a micro-porous solid material have been developed. The subsequent controlled release of essential oil vapour provides numero...
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WO/2008/142187A1 |
The invention relates to a method for producing whole or chopped frozen fruit, in which: the fruit is subjected to mild, slow dehydration preferably by means of air convection, in order partially to remove the water content, approximatel...
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