3329 ⎘
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 Inorganic compounds
SHELF-STABLE POUCH FOR FRESH-PACKED FRUITS OR VEGETABLES
#2METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#3COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#4TREATING PERISHABLES WITH AN ETHYLENE-INHIBITING COMPOUND IN CONNECTION WITH A VACUUM ENVIRONMENT
#5TREATMENTS, METHODS, AND KITS TO PROTECT AGRICULTURAL PRODUCTS FROM WILDFIRE SMOKE
#6MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, & SYSTEMS
#7HYGIENIZATION GENERATOR FOR INTEGRATED AQUEOUS OZONE AND ALKALINE WATER PRODUCTION
#8ENHANCED WASHING OF FOOD PRODUCTS
#9ENHANCED WASHING OF FOOD PRODUCTS
#10IMMERSION CONTAINER FOR TREATING PRODUCE WITH AN OZONATED CONCENTRATE LIQUID
#11FOOD PROCESSING OXIDATION TREATMENT FORUMLATIONS AND METHODS
#12FORMULATIONS AND METHODS FOR USE IN OXIDATION TREATMENT APPLICATIONS
#13BIO-CONTROL COMBINATIONS, COMPOSITIONS AND METHOD OF USE
#14METHODOLOGY FOR EXTENDING THE SHELF LIFE OF PERISHABLE FRUITS THROUGH NON-DESTRUCTIVE, OPTIMUM-THERMAL, AND NON-THERMAL STERILIZATION BASED ON TRACEABLE DATA GENERATED BY AI-BASED ALGORITHMS
#15ANTIMICROBIAL PACKAGING
#16PROCESS OF PRESERVATION OF VEGETABLES
#17System, Method and Compositions for Stemming Plant and Animal Decay and Contamination from Aerobic Pests, Bacteria, Viruses, and other Organisms
#18SUPPRESSION OF ETHYLENE PRODUCTION IN HARVESTED FRUIT AND OTHER PRODUCE USING CO2-INFUSED WATER
#19PROTECTIVE COATING FOR PLANTS AND POSTHARVEST PLANT MATTER
#20AQUEOUS DISPERSIONS OF MAGNESIUM COMPOUNDS FOR USE IN PRESERVATION OF HARVESTED PRODUCTS
#21TREATMENTS, METHODS, AND KITS TO PROTECT AGRICULTURAL PRODUCTS FROM WILDFIRE SMOKE
#22AFLATOXIN REDUCTION IN NUTS VIA UV AND/OR OXIDATION
#23Compound peroxylactic acid solution and method for manufacturing food grade sanitizer
#24ENVIRONMENTAL PROTECTION SYSTEMS AND METHODS OF GREENHOUSE GAS CAPTURE VIA CALCIUM HYDROXIDE
#25EDIBLE COATING COMPOSITIONS
#26Method for preserving fresh food
#27A METHOD AND SYSTEM FOR PRESERVATION OF MINIMALLY PROCESSED FRUIT OR VEGETABLES
#28Onion Food Product and Methods of Making and Use Thereof
#29Vegetable treatment method
#30METHOD FOR PRESERVING FRESH PRODUCE, SOLID COMPOSITION FOR APPLICATION IN A METHOD FOR PRESERVING FRESH PRODUCE AND PRESERVED FRESH PRODUCE
#31COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#32MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, & SYSTEMS
#33Vegetarian kimchi and method of preparing the same
#34BIOPOLYMER EMULSION FOR ACTIVE PACKAGING, USES AND METHOD OF MANUFACTURING
#35Methods for Use in Food Processing and Preservation
#36Protective coating for plants and postharvest plant matter
#37METHOD FOR PRODUCING RADICALS, METHOD FOR STERILIZING SPORES, AND CANCER TREATMENT DRUG
#38MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, AND SYSTEMS
#39FINE BAMBOO POWDER AND PREPARATION METHOD THEREFOR AND USE THEREOF
#40EDIBLE COATING COMPOSITION FOR COATING FRESH HARVEST PRODUCTS
#41OPTIMIZED NUTRIENT SALT COMPOSITION
#42Methods of Making a Treated Fruit Composition
#43ANTIMICROBIAL COMPOSITION
#44POROUS MATERIALS COMPRISING METAL OXIDES AND THE USE THEREOF
#45ANTIMICROBIAL OZONE COMPOSITIONS AND METHODS OF USE THEREOF
#46Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#47CITRUS FRUIT COLORING RETARDANT AND PREPARATION METHOD AND USE METHOD THEREOF
#48SHELF-STABLE POUCH FOR FRESH-PACKED FRUITS OR VEGETABLES
#49Method for the prophylactic treatment of a food product
#50Vegetable noodles and methods for making the same
#51Use of Sodium Bisulfate in Shelf Stable Ready-to-Eat Combinations of Fruit, Vegetable, and/or High B-Glucan Cereals
#52Method for extending shelf-life of agricultural produce
#53Reduced negative zeta potential sanitization method and system
#54COMPOUNDS AND FORMULATIONS FOR PROTECTIVE COATINGS
#55Food Container
#56Processing Technology of Double Stuffed Olives with Garlic and Jalapeno Pepper
#57Method For Treating The Surface Of Plant Parts
#58SYSTEM AND METHOD FOR USING CALCIUM CHLORIDE TO CREATE A FLAVORED TOMATO PRODUCT
#59Method for preparing fine bamboo powder
#60Anti-spoilage freshness preservation formulation and method for making same
#61GREEN COLOR-PROTECTING BACTERIOSTATIC CRISP-PRESERVING FRESH-CUT SWEETHEART APPLE AND BIOLOGICAL PRESERVATION TECHNOLOGY
#62Polymer film for preservation of fruits and vegetables
#63Systems and methods comprising permanganate for improved preservation and yield of crops and related goods
#64Antibrowning compositions
#65MANUFACTURING METHOD FOR DRIED BULBS AND TUBERS HAVING EXCELLENT RESTORABILITY AND PRESERVABILITY AND DRIED BULBS AND TUBERS MANUFACTURED THEREBY
#66Prevention of Postharvest Physiological Deterioration using Sulfur-Donating Compounds
#67Compositions and Methods for Use in Food Processing and Preservation
#68METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#69VARIABLE INTENSITY CONTROLLER FOR A SHORT-TERM INTENSE PROCESS
#70Treatment of Fresh Produce Material
#71Compositions And Methods for Extending Shelf Life of Harvested Crop
#72Method for Inhibiting Both Glycolysis and Glutamine Metabolism in Cells and Use Thereof
#73Systems and methods comprising permanganate for improved preservation and yield of crops and related goods
#74Stimuli-responsive particles encapsulating a gas and methods of use
#75Ethylene scavenging material suitable for use in packages
#76Fresh-Like Fruit with Extended Shelf Life
#77SYSTEM FOR CLEANING FRESH AND FRESH-CUT PRODUCE
#78METHOD AND SYSTEM FOR WASHING GRAPES, ESPECIALLY GRAPES FOR WINEMAKING
#79Compositions and methods of treating edible matter and substrates therefor
#80Method for processing vegetables
#81Method and device for processing berries
#82METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#83Reduced negative zeta potential sanitization method and system
#84Technology and device for fruit and vegetable phase-temperature precooling compatible multi-coupling anti-aging treatment
#85WATER-RESISTANT COMPOSITION
#86ANTIMICROBIAL COMPOSITION
#87Antimicrobial treatment of animal carcasses and food products
#88Stable compositions of uncomplexed iodine and methods of use
#89Agent for increasing sugar content in fruit
#90Food thickening agent, method for producing food thickening agent
#91Advanced oxidative process for microbial reduction
#92Stable Agricultural Compositions
#93METHOD FOR PRESERVING FRESH PRODUCE, SOLID COMPOSITION FOR APPLICATION IN A METHOD FOR PRESERVING FRESH PRODUCE AND PRESERVED FRESH PRODUCE
#94SYSTEMS AND METHODS FOR REDUCING BACTERIA FOR ITEMS AND EXTENDING SHELF LIFE WHEN APPLIED TO FOOD SURFACES
#95Antimicrobial composition
#96EDIBLE COATING COMPOSITION AND USES THEREOF
#97Compositions and methods of treating edible matter and substrates therefor
#98ADSORBENT MATERIALS FOR EXTENDING PRODUCE SHELF LIFE
#99System for cleaning fresh and fresh-cut produce
#100System for creating an oxidation reduction potential (ORP) for pathogenic control, and for providing a water-ozone solution to a vegetable and fruit wash
#101Stable compositions of uncomplexed iodine and methods of use
#102System for creating an oxidation reduction potential (ORP) for pathogenic control, and for providing water-ozone solutions to a potato washer
#103Package for Mushrooms, Fresh Fruits and Vegetables
#104Microbicidal aqueous solutions including a monochloramine and a peracid, and methods of using the same
#105Microbicidal compositions including a monochloramine and a peracid, and methods of using the same
#106Ozonated liquid dispensing unit
#107Method for Extending the Shelf-Life of Crops Such as Roots, Tubers, or Bulbs
#108Shelf-stable pouch for fresh-packed fruits or vegetables
#109EDIBLE COATING FOR PRESERVING PIECES OF FRUIT, PRODUCTION METHOD AND APPLICATION THEREOF
#110METHODS OF TREATING A WATER SAMPLE OR A SUBSTRATE TO REMOVE ORGANIC COMPOUNDS
#111Method for processing vegetables
#112Antimicrobial Compositions and Use Thereof in Food Preservation
#113Water-resistant composition
#114Compositions and Methods for Treating Microorganism
#115Continuous process to produce firmer processed vegetables
#116Reuse of activated chlorous agent for meat and poultry treatment
#117Method for sanitizing fresh produce
#118Antimicrobial-antibiofilm compositions and methods of use thereof
#119Method for Treating Fruit or Vegetables with Phosphorous Ions and Corresponding Compositions
#120Method for the treatment and control of post-harvest diseases in fruits and vegetables and compositions comprising natural extracts and plant-strengthening and/or fungicidal formulations for use in said method
#121INFRARED PROCESSING TECHNOLOGY FOR THE PRODUCTION OF DRIED CRUNCHY VEGETABLE/FRUIT INGREDIENTS AND SNACKS
#122USE OF IODINE-CONTAINING COMPOSITIONS FOR PATHOGEN REDUCTION DURING FOOD PROCESSING
#123ANTIBROWNING COMPOSITIONS
#124Method for Treating Fresh Fruits and Fresh Vegetable Products
#125Aging delaying material for fruits and vegetables and producing method thereof
#126System and process for processing fresh produce
#127REDUCING AGENT CONTAINING SODIUM BOROHYDRIDE
#128Agent for increasing sugar content in fruit
#129Method for preserving
#130pKa Buffered Flavor Enhanced Reduced Moisture Fruits and Vegetables
#131Antimicrobial wash
#132REACTIVE ETHYLENE ABSORBER
#133METHODS FOR EXTENDING THE SHELF LIFE OF WHOLE AND PROCESSED CAPSICUM ANNUUM FRUIT
#134Method for sanitizing fresh produce
#135Ozone-based disinfecting device and mixer therefor
#136Method of preserving a food product
#137Antibrowning compositions
#138Method for disinfecting, sanitizing, and packaging ready-to-eat produce
#139METHODS FOR PRESERVING FRESH PRODUCE
#140Fresh fruit preservative and method of using same
#141Method for preserving plant material
#142Method for producing bioactive agent, bioactive agent produced thereby, cosmetic, freshness-maintaining agent, growth promotion agent, soil conditioning agent, and pharmaceutical stock solution
#143Potato chip
#144KEARNS'S WET METHOD OF PRESERVING LETTUCE AND OTHER LEAFY VEGETABLES
#145Food thickening agent, method for producing food thickening agent
#146Method for the pre- or post-harvest treatment of plant products, using phosphonic acid and an essential oil
#147Organic Produce Wash System
#148Premium Quality Refrigerated Vegetable Products and Methods of Making Them
#149Stabilizing and dyeing process for strawberries
#150Ozonated liquid dispensing unit
#151Microbiocidal treatment of edible fruits and vegetables
#152EDIBLE COATING COMPOSITION AND USES THEREOF
#153Methods of Treating a Water Sample or a Substrate to Remove Organic Compounds
#154System for Reducing Bacteria on Food Surfaces While Extending Shelf Life
#155TREATMENT SOLUTION FOR SLICED FRUIT
#156Method and Compositions for Treating Plant Infections
#157Methods for preserving fresh produce
#158Adsorption of volatile organic compounds derived from organic matter
#159MULTIFUNCTIONAL PRODUCE WASH
#160Isothiocyanate preservatives and methods of their use
#161METHOD OF TREATING A FOOD PRODUCT WITH AN ANTIMICROBIAL AGENT COMPOSITION AND A TREATED FOOD PRODUCT
#162System for reducing bacteria on unprocessed food surfaces while extending shelf life
#163Isothiocyanate preservatives and methods of their use
#164Method for treating olives to be utilized for olive oil production
#165Synergy of strong acids and peroxy compounds
#166Fresh fruit preservative and method of using same
#167PROCESS FOR PRESERVATION OF ORANGES AND SIMILAR IN PLASTIC BAGS
#168BIOACTIVE AGENT, PHARMACEUTICAL PRODUCT, COSMETIC PRODUCT, FRESHNESS KEEPING AGENT, AND PLANT AND ANIMAL GROWTH PROMOTING AGENT
#169Synergy of Strong Acids and Peroxy Compounds
#170DISINFECTANT COMPOSITIONS
#171VERSATILE DISINFECTANT
#172Freshness-keeping liquid
#173Compositions and methods for preserving cut apples
#174PROCESS FOR THE PREPARATION OF VEGETABLE PRESERVES CONTAINING PROBIOTIC MICROORGANISMS
#175Tandem use of catholyte and anolyte to clean and sanitize fruit and vegetables
#176PROCESS FOR REMOVING ETHENE FROM BIOLOGICAL USING METAL EXCHANGED TITANIUM ZEOLITES
#177SIMPLE OZONE VEGETABLE AND FRUIT WASHING MACHINE
#178Ozonated liquid dispensing unit
#179Potato with Enhanced Resistance to Greening and Decay and Infusion Process to Obtain Such Resistance
#180Methods for preserving fresh produce
#181Food thickening agent, method for producing food thickening agent
#182Microorganism Reduction Methods and Compositions for Food with Controlled Foam Generation
#183COMPOSITIONS AND METHODS FOR TREATING PLANTS
#184ENVIRONMENTALLY COMPATIBLE PROCESSES COMPOSITIONS AND MATERIALS TREATED THEREBY
#185Isothiocyanate preservatives and methods of their use
#186Preservative systems comprising cationic surfactants
#187ACIDIFIED FOOD METHODS AND COMPOSITIONS
#188Post-harvest treatment of fruits with an antifungal composition
#189Organic produce wash system
#190Post Harvest Treatment of Fruit
#191Microbiocidal Treatment Of Edible Fruits And Vegetables
#192Produce treating apparatus
#193Sodium-potassium hexametaphosphate and potassium metaphosphate with a low insolubles content
#194METHOD AND APPARATUS FOR CLEANING FROST-DAMAGED ARTICHOKES
#195PROCESS FOR TREATING EDIBLE PLANT STRUCTURES AND PRODUCT THEREOF
#196Methods of protecting crops from post harvest microbial decay
#197COMPOSITIONS AND METHODS FOR REDUCING SPOILAGE OF LEAFY PRODUCE
#198Power spraying of agricultural products with wrinkled skins
#199Method For Treating Agricultural Products Of Vegetable Origin and the Side-Products and/or Derivatives Obtained By Treatment
#200Preservative and additive for food and feed
#201Method of producing mixed greens
#202Packaging for Extending Life of Respiring Produce and Other Perishable Foodstuffs
#203Food product treatment using alkaline electrolyzed water
#204FORMULATIONS AND USE OF CHLORATE TO REDUCE PATHOGENS IN FOOD AND LIVESTOCK
#205Hurdle Technology for Producing Shelf-Stable Guacamole
#206Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#207AGRICULTURAL PRODUCT DISINFECTING SYSTEM
#208Process for preventing or reducing after-cooking darkening in potatos
#209Pathogen reduction using chloramines
#210Systemic Method For Proximity Hygiene and Device With Low-Temperature Sanitizing Chamber in Particular For Food Products
#211SELF PRESSURIZING SHELF LIFE EXTENDER FOR FOOD AND METHOD
#212AGRICULTURAL STERILIZING AND DETOXIFYING ASSEMBLY FOR VEGETABLES AND FRUIT
#213Food preservation compositions and methods of use thereof
#214System for pasteurisation thermal treatment of foodstuffs, particularly leaf product
#215Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#216Composition to preserve food
#217Treatment System and Method for Preserving Fresh Produce
#218ACIDIFIED FOOD METHODS AND COMPOSITIONS
#219Active antiseptic water or active water-based fluid, and production method and apparatus for the same
#220Methods and Apparatus for Maintaining Fresh Quality and Safe Food Attributes of Minimally Processed Produce
#221PRESERVING COMPOSITION AND PRODUCT FOR HARVESTING FRUITS AND VEGETABLES, AND METHOD FOR ITS USE
#222Process for the disinfection and/or preservation of harvested plant material
#223pKa buffered flavor enhanced reduced moisture fruits and vegetables
#224PROCESS FOR ANTIMICROBIAL TREATMENT OF FRESH PRODUCE, PARTICULARLY MUSHROOMS
#225Process for washing and sterilizing food products, particularly vegetables, and relevant apparatus
#226Preservation of Jerusalem artichoke tubers and roots
#227Environmentally compatible processes compositions and materials treated thereby
#228Fresh produce washing and disinfecting apparatus and its ozone concentration detecting apparatus
#229COMPOSITION FOR DISINFECTION OF PLANTS ANIMALS HUMANS BYPRODUCTS OF PLANTS AND ANIMALS AND ARTICLES INFECTED WITH PATHOGENS AND METHOD OF PRODUCING AND APPLICATION OF SAME
#230Water reuse in food processing
#231Method and equipment embodiment for disinfection and preservation of foodstuffs and other products by means of o3 o2 co2 argon, uv-c light and ultrasound in vacuo
#232METHOD FOR PRODUCING FROZEN FOOD
#233Compositions and methods for preserving cut apples
#234Elimination of pathogens on cooked and other ready-to-eat products and on processing surfaces using electrolyzed water
#235Method of preparation and packaging of a fresh food product with respiratory capacity for its conservation and later steam cooking
#236Method of treating avocados and method of preparing guacamole therefrom
#237Process to sanitize fruit and vegetables
#238Antibacterial composition and methods thereof comprising a ternary builder mixture
#239Cleaning device with toggle for increasing ozone dissolution in water for cleaning vegetables and fruits
#240Process of antimicrobial treatment of fresh produce, particularly mushroom
#241Method for processing, storing and transporting garlic
#242Environmentally compatible processes compositions and materials treated thereby
#243Process for producing refrigerated produce
#244Process for treating edible plant structures and product thereof
#245Pathogen reduction using chloramines
#246Method for preserving fruits, vegetables and mushrooms
#247Food grade natural/organic method for treating food
#248Method for holding olives fresh
#249Frozen biocidal compositions and methods of use thereof
#250Methods for washing and processing fruits, vegetables, and other produce with medium chain peroxycarboxylic acid compositions
#251Composition for the control of pathogenic microorganisms and spores
#252Use of lipid formulations to protect horticultural crops
#253Methods for preserving fresh produce
#254Isothiocyanate preservatives and methods of their use
#255Method for reducing acrylamide formation in thermally processed foods
#256Sanitizing food products with prewash
#257Compositions for the preservation of fruits and vegetables
#258Aromatic herb preparation
#259Shelf stable vegetable composition and method of making
#260Food preparation disinfection treatment methods
#261Process for processing fresh produce
#262Banana-storing device