3314 ⎘
Preservation or chemical ripening of fruit or vegetables; Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
Sub-classes:APPARATUS AND METHOD FOR EXTENDING SHELF LIFE OF A FOOD PRODUCT COMPRISING WATER AND SOFT TISSUE
#2Recrystallization inhibitor
#3METHOD FOR PREPARING CUT AND FROZEN VEGETABLES
#4ARTIFICIAL HORTICULTURAL PRODUCT WITH TEMPERATURE SENSOR
#5System for controlling low temperature injury of cold-sensitive fruit vegetables by combining intelligent pre-cooling and segmented controlled atmosphere storage
#6Frozen product and method of providing same
#7COMPOSITION AND METHODS FOR IMPROVING ORGANOLEPTIC PROPERTIES OF FOOD PRODUCTS
#8Method for manufacture and storage of fruit and/or berry product
#9Ready To Use Garlic Paste
#10PRODUCT AND METHOD FOR SIMULTANEOUSLY ENHANCING THE SENSORY APPEAL AND DIETARY VALUE OF CERTAIN FOODSTUFFS
#11Methods for preserving fresh produce
#12Method for preparing raw pollen
#13Method for the conservation of a plant material
#14Process for the production of frozen foods, particularly vegetables or fruits
#15Method for ensuring the use of brine with an optimal composition
#16NONWOVEN MICROWAVE THAWING APPARATUS
#17Method Of Processing Garlic
#18METHOD FOR PRODUCING FROZEN FOOD
#19Reticulation-free water-dispersible coating composition for food substrates
#20Frozen biocidal compositions and methods of use thereof
#21Methods for preserving fresh produce
#22Coated cereal pieces