3319 ⎘
Preservation or chemical ripening of fruit or vegetables Preserving with acids; Acid fermentation
Sub-classes:ANTIMICROBIAL COMPOSITIONS AND METHODS OF USE THEREOF
#2METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#3SYSTEM FOR APPLYING A GASEOUS BIOCIDE TO A FOODSTUFF AND METHOD
#4GERMINATION/SPROUTING AND FRUIT RIPENING REGULATORS
#5COLOR-FADING INHIBITOR FOR CHLOROPHYLL-CONTAINING FOOD, METHOD FOR INHIBITING COLOR FADING OF CHLOROPHYLL-CONTAINING FOOD, AND PRODUCTION METHOD FOR PROCESSED PRODUCTS OF CHLOROPHYLL-CONTAINING FOOD IN WHICH COLOR FADING IS INHIBITED
#6ANTIMICROBIAL PACKAGING
#7PROCESS OF PRESERVATION OF VEGETABLES
#8FERMENTED ONION COMPOSITION
#9PASS-THROUGH SYSTEM FOR TREATMENT AND/OR COOLING OF PERISHABLE PRODUCTS AND METHODS OF USE THEREOF
#10PROCESS FOR MAINTAINING FRESHNESS OF VEGETABLE PIECES
#11AFLATOXIN REDUCTION IN NUTS VIA UV AND/OR OXIDATION
#12Compound peroxylactic acid solution and method for manufacturing food grade sanitizer
#13SHORT-TERM WASH TREATMENT OF PRODUCE
#14Onion Food Product and Methods of Making and Use Thereof
#15ISOCHORIC IMPREGNATION OF SOLID FOODS AT SUBFREEZING TEMPERATURES
#16Short-term wash treatment of produce
#17METHOD FOR PRESERVING FRESH PRODUCE, SOLID COMPOSITION FOR APPLICATION IN A METHOD FOR PRESERVING FRESH PRODUCE AND PRESERVED FRESH PRODUCE
#18GERMINATION/SPROUTING AND FRUIT RIPENING REGULATORS
#19GERMINATION/SPROUTING AND FRUIT RIPENING REGULATORS
#20Stable compositions of uncomplexed iodine and methods of use
#21Fruit ferments containing propionate and use thereof
#22ONION FOOD PRODUCT AND METHOD OF MAKING AND USE THEREOF
#23VEGETABLE CONSERVATION PROCESS
#24Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#25CITRUS FRUIT COLORING RETARDANT AND PREPARATION METHOD AND USE METHOD THEREOF
#26Food Container
#27Processing Technology of Double Stuffed Olives with Garlic and Jalapeno Pepper
#28Short-term wash treatment of produce
#29MANUFACTURING METHOD OF KIM-CHI FLAVORING SEASONING MIX
#30Synergistic antibrowning-antimicrobial composition
#31Stable electrolyte material and solvent material containing same
#32Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product
#33Technology for three-dimensional microwave air-jet drying of persimmon slices
#34MANUFACTURING METHOD FOR DRIED BULBS AND TUBERS HAVING EXCELLENT RESTORABILITY AND PRESERVABILITY AND DRIED BULBS AND TUBERS MANUFACTURED THEREBY
#35Prevention of Postharvest Physiological Deterioration using Sulfur-Donating Compounds
#36METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#37Short-term wash treatment of produce
#38Acid tablet composition and methods of preparing and using the same
#39BLUEBERRY FRESH-KEEPING AGENT, PREPARATION METHOD AND APPLICATIONS THEREOF
#40PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY
#41STORAGE STABLE FOOD COMPOSITIONS
#42Stable compositions of uncomplexed iodine and methods of use
#43Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#44Methods for inhibiting mold growth
#45Process for maintaining freshness of vegetable pieces
#46PROCESS FOR MAINTAINING FRESHNESS OF VEGETABLE PIECES
#47Short-term wash treatment of produce
#48Fruit ferments containing propionate and use thereof
#49FERMENTATION DEVICES AND METHODS TO USE THE SAME
#50METHOD FOR PRESERVING FRESH PRODUCE, SOLID COMPOSITION FOR APPLICATION IN A METHOD FOR PRESERVING FRESH PRODUCE AND PRESERVED FRESH PRODUCE
#51PRESERVATIVE COMPOSITION AND PRESERVATION LIQUID FOR FRUITS AND VEGETABLES, AND FRUITS AND VEGETABLES
#52Stable electrolyte material and solvent material containing same
#53EDIBLE COATING COMPOSITION AND USES THEREOF
#54Acid tablet composition and methods of preparing and using the same
#55Food and beverage fermentation device
#56Stable compositions of uncomplexed iodine and methods of use
#57SHORT-TERM WASH TREATMENT OF PRODUCE
#58SHORT-TERM WASH TREATMENT OF PRODUCE
#59Microbicidal aqueous solutions including a monochloramine and a peracid, and methods of using the same
#60Microbicidal compositions including a monochloramine and a peracid, and methods of using the same
#61Method for Extending the Shelf-Life of Crops Such as Roots, Tubers, or Bulbs
#62A SOLUTION FOR EXTENDING SHELF LIFE OF READY-TO-EAT FRESH FRUITS AND/OR VEGETABLES AND AN APPLICATION METHOD THEREOF
#63and use thereof
#64PERACETIC ACID COMPOSITION
#65METHODS, SYSTEMS, AND COMPOSITIONS FOR TREATING FRESH PRODUCE
#66Compositions and Methods for Mitigating Adverse Effects of Exposure to Oxidizers, such as Chlorinating and/or Brominating Agents
#67Method for Producing Vegetable Products Using Ultra High Pressure
#68APPARATUS AND PROCESSES FOR EXTRACTING AND DISTRIBUTING READY TO DRINK BEVERAGES
#69Preserved cut fresh produce with true-to-nature flavor
#70Ultraviolet Disinfection of Produce, Liquids and Surfaces
#71Reuse of activated chlorous agent for meat and poultry treatment
#72NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF
#73ANTIMICROBIAL AGENT
#74Method for sanitizing fresh produce
#75Preservative composition and solution
#76INFRARED PROCESSING TECHNOLOGY FOR THE PRODUCTION OF DRIED CRUNCHY VEGETABLE/FRUIT INGREDIENTS AND SNACKS
#77FLAVOR ACCELERATOR SYSTEM
#78UV LIGHT-BLOCKING FERMENTING CONTAINER SYSTEM AND RELATED METHODS
#79AGENT FOR PRESERVING QUALITY OF PEELED AND/OR CUT VEGETABLE OR FRUIT AND/OR SEAFOOD
#80Method for Treating Fresh Fruits and Fresh Vegetable Products
#81METHODS AND SYSTEMS FOR APPLYING DECAY INHIBITORS TO POST-HARVEST CROPS IN STORAGE FACILITIES
#82Quick pickle fermentation cure
#83Oxygen uptake compositions and preservation of oxygen perishable goods
#84Mixed lactic acid bacterial culture fluid composition for delayed ripening of kimchi and method for making kimchi using same
#85DYE STABILIZING PROCESS FOR STRAWBERRIES
#86Composition
#87Composition
#88Antimicrobial wash
#89REACTIVE ETHYLENE ABSORBER
#90Method of preserving a food product
#91Antimicrobial Agent
#92ACIDIC VISCOUS LIQUIDS FOR PROCESSING OF PERISHABLE FOODS
#93BENZOIC ACID-ENRICHED PLANT EXTRACTS AND USE THEREOF
#94Methods for delaying maturity of crops
#95Fruit ferments containing propionate and use thereof
#96METHOD FOR PRESERVING FRESH CUT LEMON
#97Premium Quality Refrigerated Vegetable Products and Methods of Making Them
#98METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING A SULFINIC ACID COMPOUND
#99METHOD OF TREATING VEGETABLES WITH PRESERVATIVE
#100COMPOSITION COMPRISING CINNAMON
#101Methods for sterilizing, stabilizing and packaging harvested produce
#102EDIBLE COATING COMPOSITION AND USES THEREOF
#103CELERY PACK
#104Methods for preserving fresh produce
#105Method for the prevention of the discoloration of fruit
#106Composition
#107PROCESS FOR MAKING CHOPPED OR CREAMED GARLIC AND CHOPPED OR CREAMED GARLIC SO OBTAINED SPECIFICATION
#108Storage container with sensor device and regrigerator having the same
#109Acidification and Preservation of Food Products
#110Acidification of Food Products
#111Peracid and 2-hydroxy organic acid compositions and methods for treating produce
#112System for the application of ozone in grains
#113SYSTEMS AND METHODS FOR SANITIZING PRODUCE IN AN ACIDIC BATH
#114Method of enzymatically degrading raw whole vegetables
#115METHOD OF REDUCING ACRYLAMIDE BY TREATING A FOOD INGREDIENT
#116Use of hop acids in fruit juices, fruit juice concentrates and other beverages to inhibit bacteria
#117Methods for delaying maturity of crops
#118Methods for preserving fresh produce
#119Microorganism Reduction Methods and Compositions for Food with Controlled Foam Generation
#120ACIDIFIED FOOD METHODS AND COMPOSITIONS
#121Method of Preparing Powder Kimchi and Kimchi Composition Using the Same
#122Peracid and 2-hydroxy organic acid compositions and methods for treating produce
#123Peracetic acid composition
#124METHOD FOR PICKLING GINGER FOR SHIPMENT
#125PROCESS FOR TREATING EDIBLE PLANT STRUCTURES AND PRODUCT THEREOF
#126Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same
#127Preservative and additive for food and feed
#128METHOD OF PREPARING PICKLES
#129Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#130Use of hop acids in fruit juices, fruit juice concentrates and other beverages to inhibit bacteria
#131Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#132Vegetable processing
#133Manufacturing method of space Kimchi with shelf stability under the severe environment
#134ACIDIFIED FOOD METHODS AND COMPOSITIONS
#135Method for controlling Kimchi fermentation in Kimchi refrigerator
#136pKa buffered flavor enhanced reduced moisture fruits and vegetables
#137Non-Sour, Unpasteurized, Microbiologically-Stable Food Compositions with Reduced Salt Content and Methods of Producing
#138Method for treating a food processing facility to control microbial contamination of food products
#139Celery pack
#140Method and apparatus for coating fruit and vegetables
#141Chilled food composition
#142Packaged pasteurized fresh fruits and a method for production
#143High fiber and ready-to-serve, ambient stable fruit-based composition
#144Mixed starter culture and uses thereof
#145Highly acidic metalated organic acid
#146Method for preserving fruits, vegetables and mushrooms
#147Food grade natural/organic method for treating food
#148Method for holding olives fresh
#149Method for acidifying and preserving food compositions using electrodialyzed compositions
#150Methods for preserving fresh produce
#151Compositions for the preservation of fruits and vegetables
#152Process for converting brined sweet cherries into sweetened dried red tart cherry-like products and stabilized black cherry-like products
#153Pasteurization of deli-salads
#154Catalyzed sulfur dioxide release system for controlled fumigation of postharvest crops and related methods