3328 ⎘
Preservation or chemical ripening of fruit or vegetables; Preserving or ripening with chemicals not covered by groups or in the form of liquids or solids; Organic compounds; Microorganisms; Enzymes Microorganisms; Enzymes; Antibiotics
ANTIMICROBIAL COMPOSITIONS AND METHODS OF USE THEREOF
#2METHOD OF CONTROLLING FUNGI
#3GAS PHASE TREATMENT OF PRODUCE
#4BIO-CONTROL COMBINATIONS, COMPOSITIONS AND METHOD OF USE
#5FREEZE-DRIED PROBIOTIC FOODSTUFFS
#6PROBIOTIC MUCILAGE-BASED EDIBLE FILMS FOR THE PRESERVATION OF FRUITS AND VEGETABLES
#7Three-layer fruit or vegetable preservative film with temperature-controlled release under mechanical driving power, and preparation method thereof
#8FERMENTATION AND DEHYDRATION PROCESSES FOR COMMERCIAL PRODUCTION OF FERMENTED NUTS AND SEEDS
#9BACTERIAL STRAINS FOR PREVENTING ESTABLISHMENT AND GROWTH OF HUMAN PATHOGENS ON VEGETABLES
#10EDIBLE SPRAY OR COATING COMPOSITION FOR EXTENDING LIFE OF PERISHABLE GOODS AND METHODS OF PRODUCTION AND USE THEREOF
#11METHOD FOR PASTEURIZING/SANITIZING/STERILIZING FOOD PRODUCTS VIA ULTRA-HIGH TEMPERATURE PROCESSING AND OPTIONAL EXPOSURE TO AN ELECTROMAGNETIC RADIATION SOURCE
#12CONTROLLED-RELEASE DELIVERY COMPOSITIONS FOR EXTENDING THE LIFE OF PERISHABLE GOODS AND METHODS OF PRODUCTION AND USE THEREOF
#13ANTIMICROBIAL AGENTS DERIVED FROM BACILLUS
#14METHOD FOR THE PRODUCTION OF A STABLE FRUIT PREPARATION
#15FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#16METHODS FOR ISOLATING ANTIMICROBIAL MICROORGANISMS FROM AGRICULTURAL PRODUCTS AND USES THEREOF
#17, culture method therefor and application thereof
#18YEAST AND LACTIC ACID BACTERIA COMBINATION
#19METHOD OF USING BIOSURFACTANT-PRODUCING BACTERIA AGAINST FUNGAL AND BACTERIAL PATHOGENS
#20Method of controlling fungi
#21PROCESS FOR THE CONTROLLED INTRODUCTION OF OIL INTO FOOD PRODUCTS
#22GOODS PROTECTION INSERT AND USES THEREOF
#23MICROBIAL COMPOSITIONS FOR THE PREVENTION OR REDUCTION OF GROWTH OF FUNGAL PATHOGENS ON PLANTS
#24Fruit ferments containing propionate and use thereof
#25CROP TREATMENT
#26Methods of Making a Treated Fruit Composition
#27FOOD PROTECTION OF FRUIT, CEREAL AND VEGETABLE AND DERIVATIVES
#28PHAGE COCKTAIL AGAINST E. COLI 0157
#29Chips formed by slicing with apple cell clean water jet scalpel and differential temperature combined with differential pressure puffing and processing technology
#30HIGH-BIOACTIVITY BLACK DRY APPLE CHIP AND PROCESSING TECHNOLOGY THEREOF
#31BACTERIOPHAGES FOR FOOD DECONTAMINATION
#32Therapeutic amoeba and uses thereof
#33Process for the controlled introduction of oil into food products
#34SYSTEMS AND METHODS FOR ENZYMATIC OXYGEN REMOVAL
#35ANTI-BACTERIAL PACKAGING
#36Method of Hydrothermally Treating Grain, Pulse and Cereal Crop Grains Before Processing
#37POST-HARVEST TREATMENT METHOD USING CLONOSTACHYS ROSEA
#38Process for the controlled introduction of oil into food products
#39LEUCONOSTOC MESENTEROIDES CJLM119 STRAIN PRODUCING REDUCED AMOUNT OF GAS, AND KIMCHI PRODUCTION METHOD USING SAME
#40CJLM181 strain producing reduced amount of gas, and kimchi production method using same
#41Freeze-dried probiotic foodstuffs
#42Fresh-Like Fruit with Extended Shelf Life
#43BACTERIOPHAGES TO CONTROL SHIGATOXIGENIC ESCHERICHIA COLI
#44SERRATIA MARCESCENS BIOCONTROL STRAIN EFFICIENTLY INHIBITING AFLATOXINS PRODUCTION BY ASPERGILLUS FLAVUS AND APPLICATION THEREOF
#45Methods for identifying polymorphisms linked to the PPO11 gene
#46PROCEDURE FOR REDUCING CONTAMINANTS IN VEGETABLE PROTEIN MATTER
#47FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#48Fruit ferments containing propionate and use thereof
#49PROCESS FOR THE CONTROLLED INTRODUCTION OF OIL INTO FOOD PRODUCTS
#50SP6C4 strain having antimicirobial activity against insect pathogen or strawberry fungal disease pathogen isolated from strawberry pollen and uses thereof
#51INHIBITION OF PATHOGENIC GROWTH ON PLANT MATERIALS USING LACTIC ACID PRODUCING MICROORGANISMS
#52Mutant strain of and its application
#53Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#54A SYNERGISTIC COMPOSITION COMPRISING A MIXTURE OF BACTERIA OF THE GENERA LACTOBACILLUS AND PROPIONOBACTERIUM PARTICULARLY USEFUL TO REDUCE OR ELIMINATE PATHOGEN CONTAMINATION IN SOYBEN MEAL AND ITS DERIVATIVES; METHODS AND USES THEREOF
#55Process for the controlled introduction of oil into food products
#56Use of phyllosphere associated lactic acid bacteria as biocontrol agents to reduce bacterial growth on fresh produce
#57and use thereof
#58IN-BOTTLE PASTEURIZATION
#59Post-Harvest Coating for Fresh Produce
#60Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#61Antimicrobial Compositions and Use Thereof in Food Preservation
#62Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#63Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#64NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF
#65Method for sanitizing fresh produce
#66Method for Treating Fruit or Vegetables with Phosphorous Ions and Corresponding Compositions
#67Method of reducing or contamination of agricultural products
#68Method of reducing or contamination of agricultural products
#69Process for the controlled introduction of oil into food products
#70Use of a composition comprising an antimicrobial peptide as a food preservative
#71NEW ANTIFUNGAL COMPOSITIONS
#72ANTIMICROBIAL COMPOSITION
#73Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#74Method for preserving
#75Microbial-based waste water treatment compositions and methods of use thereof
#76Methods of making snack food products and products made thereby
#77strain TS-15 and its use in controlling pathogenic organisms on crops
#78Treatment and/or prophylaxis of storage diseases of harvested material
#79bacteriophage compositions and uses thereof
#80Thermal fogger for creating stable aerosols
#81Methods and compositions for extending shelf life of plant products
#82Methods of making snack food products and products made thereby
#83Methods of making snack food products and products made thereby
#84Antifungal compositions
#85Fruit ferments containing propionate and use thereof
#86USE OF FUNGAL ORGANISM PYTHIUM OLIGANDRUM
#87Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#88METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS
#89Method for the control of the formation of acrylamide in a foodstuff
#90Anti-fungal composition
#91Inhibition Of Pathogenic Growth On Plant Materials Using Lactic Acid Producing Microorganisms
#92Reduction In Bacterial Colonization By Administering Bacteriophage Compositions
#93STABILIZATION OF ASPARAGINASE
#94Freshness-keeping liquid
#95METHOD FOR PRODUCING FROZEN VEGETABLE FOOD MATERIAL HAVING SOFT TEXTURE
#96Method of enzymatically degrading raw whole vegetables
#97METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS
#98PROCESS FOR THE PREPARATION OF VEGETABLE PRESERVES CONTAINING PROBIOTIC MICROORGANISMS
#99Antimicrobial composition
#100Composition and Method for Prolonging the Shelf Life of Banana by Using Interfering RNA
#101METHOD FOR PREPARING PROCESSED VEGETABLE FOODSTUFFS AND PROCESSED VEGETABLE FOODSTUFFS
#102METHOD FOR OBTAINING A SOLID COMPOSITION WITH RHODOTORULA MINUTA, WHICH IS EFFECTIVE FOR THE BIOLOGICAL CONTROL OF ANTHRACNOSE, AND RESULTING COMPOSITION
#103Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#104Post-harvest treatment of fruits with an antifungal composition
#105COMPOSITIONS AND METHODS FOR SURFACE MODIFICATION OF ROOT VEGETABLE PRODUCTS
#106Methods of making snack food products and products made thereby
#107Methods for producing a vegetable product
#108FORMULATION OF ANTIMICROBIAL FILM, COATINGS AND/OR SPRAYS CONTAINING PORTULACA OLERACEA EXTRACT AND FILM PREPARED THEREFROM
#109Prcoess for Reducing Acrylamide
#110Reduction in bacterial colonization by administering bacteriophage compositions
#111ACID TOLERANT LEUCONOSTOC MESENTEROIDES WITH EXCELLENT MANNITOL PRODUCTIVITY AND METHOD FOR PRODUCING A KIMCHI USING THE SAME
#112Hurdle Technology for Producing Shelf-Stable Guacamole
#113Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#114Anti-fungal composition
#115Food preservation compositions and methods of use thereof
#116System for pasteurisation thermal treatment of foodstuffs, particularly leaf product
#117Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#118Vegetable processing
#119Fermented soybean products and methods of producing them
#120METHOD AND DEVICE FOR SANITATION USING BACTERIOPHAGES
#121Rhamnolipid compositions and related methods of use
#122Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#123Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#124High temperature enzymatic vegetable processing
#125Method for treating a food processing facility to control microbial contamination of food products
#126Food preservative system and method for preserving a food composition
#127Antibacterial composition and methods thereof comprising a ternary builder mixture
#128Process for prolonging the after-harvest life of citrus fruit
#129Method and device for sanitation using bacteriophages
#130Methods and compositions for preventing biofilm formation, reducing existing biofilms, and for reducing populations of bacteria
#131Mixed starter culture and uses thereof
#132Method
#133Method for produce sanitation using bacteriophages
#134Method for modifying food materials
#135Method of producing macedocin by culturing
#136Process for prolonging the after-harvest life of citrus fruit
#137Method for reducing acrylamide formation in thermally processed foods
#138Synthetic solution for preserving fresh flowers, fruits, and vegetables without the use of refrigeration, and method of producing same
#139Compositions for the preservation of fruits and vegetables
#140Manufacturing method of uncooked food and uncooked food manufactured thereby