3292 ⎘
Preservation or chemical ripening of fruit or vegetables Preserving by heating
Sub-classes:METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#2SYSTEM AND METHOD FOR THE PRODUCTION OF PLANT PRODUCTS AS SUBSTITUTES FOR PASTA
#3BANANA LEAF PRESERVATION PROCESS
#4HIGH EFFICIENCY FERMENTATION PROCESSES AND ASSOCIATED FOOD PRODUCTS PREPARED USING THE SAME
#5Combined refrigeration and heating devices for food industry and use methods thereof
#6METHOD OF DEHYDRATING WINE GRAPES AND OTHER FOODS
#7METHOD FOR MANUFACTURING PROCESSED FOOD
#8METHOD FOR THE PRODUCTION OF A STABLE FRUIT PREPARATION
#9Vegetable treatment method
#10METHOD FOR MANUFACTURING A PROCESSED FOOD USING SEPARATE PACKAGING AND MILD HEATING STERILIZATION
#11Method of dehydrating wine grapes and other foods
#12METHOD AND APPARATUS FOR PRODUCING FOOD PRODUCT
#13PRESERVATIVE-FREE FREEZED-DRIED FOODS AND METHODS OF MAKING THE SAME
#14METHOD OF MAKING A FRESH PACKED PRESERVATIVE-FREE HUMMUS HAVING IMPROVED SHELF LIFE
#15Method of preparing a fruit-containing product
#16Methods of Making a Treated Fruit Composition
#17Process for eradicating insects, semi sterilizing, and reducing aflatoxin and fumonisin in dry commodities, and method of use
#18Storage of post-climacteric fruit
#19PROCESSING AND PRESERVING FRESH KAVA PRODUCT AND PROCESS OF MAKING IT STABLE
#20Vegetable noodles and methods for making the same
#21PROBIOTIC FERMENTED FRUIT AND VEGETABLE PULP COMPOSITION CONTAING ACTIVE BACTERIA AND PREPARATION METHOD THEREOF
#22Natural compound sweetener and preparation method therefor
#23ANTIOXIDATIVE METHOD FOR COLD DEHYDRATION AND PACKAGING OF FRUIT AND VEGETABLE PRODUCTS, COOKING OVEN AND PRODUCT THUS OBTAINED
#24APPARATUS AND METHOD FOR EXTENDING SHELF LIFE OF A FOOD PRODUCT COMPRISING WATER AND SOFT TISSUE
#25STUFFED, FLAVORED, AND PACKAGED OLIVES
#26Process for Aseptically Preparing Fruits and Vegetables
#27Method for sterilizing high-quality meat- and kimchi-based processed food by means of pH adjustment and mild heating
#28Processing and preserving a kava product and process of making it stable
#29METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#30CROSS-COUPLED REGIONS FOR PASTEURIZATION AND PASTEURIZATION METHODS USING SYNCHRONIZED PEAK ELECTRIC AND MAGNETIC FIELDS
#31Fresh-Like Fruit with Extended Shelf Life
#32Container with thermally fused double-seamed or crimp-seamed metal end
#33Advanced oxidative process for microbial reduction
#34Container with thermally fused double-seamed or crimp-seamed metal end
#35Cooking snack foods
#36Cooking snack foods
#37Container with thermally fused double-seamed or crimp-seamed metal end
#38METHOD OF DEHYDRATING WINE GRAPES AND OTHER FOODS
#39Antimicrobial Compositions and Use Thereof in Food Preservation
#40MONOLAYER FOOD PRODUCT AND METHODS
#41PROCESS FOR PRODUCING SYRUP FROM A FROZEN FRUIT
#42Stuffed, flavored and packaged olives
#43Premium Quality Refrigerated Vegetable Products and Methods of Making Them
#44Retort container with thermally fused double-seamed or crimp-seamed metal end
#45Firming process to enhance texture of thermally processed IQF fruits and vegetables
#46Process for the preparation of stable and homogeneous fruit preparation
#47Belt conveyors and methods for conveyed products undergoing a thermal treatment
#48MULTIPURPOSE STERILIZATION AND JUICE EXTRACTION DEVICE
#49PROCESS FOR PRODUCING FRUIT JUICES
#50METHOD OF AGING BLACK GARLIC
#51Method for sterilizing powder or grain and sterilizing apparatus employing the same
#52Heat Processed Products Having Altered Monomer Profiles and Processes For Controlling The Epimerization of (-)-Epicatechin and (+)-Catechin In The Products
#53Method for cooking and cooling food products and installation for carrying out said method
#54Process of precooking grains and an equipment for precooking grains
#55Novel approach to the controlled decontamination and or detoxification of nuts, grains, fruits and vegetables
#56Method for sterilization of native soybean protein composition
#57Stabilized Fruit Pulp Composition and a Puree Composition Comprising the Same
#58Manufacturing method of space Kimchi with shelf stability under the severe environment
#59Method of Preserving Ipomoea Aquatica, Method of Preserving Vegetables and Processed Food
#60Process for controlling the isomerization of (-)-epicatechin and (+)-catechin in edible products
#61Method of treating avocados and method of preparing guacamole therefrom
#62Processed foods containing fungi for cooking by heating with a microwave oven
#63High fiber and ready-to-serve, ambient stable fruit-based composition
#64Process for precooking grains and an equipment for precooking grains