3349 ⎘
Preservation of edible seeds, e.g. cereals; Preserving with chemicals in the form of liquids or solids; Organic compounds; Microorganisms; Enzymes Microorganisms; Enzymes; Antibiotics
METHOD OF CONTROLLING FUNGI
#2FERMENTATION AND DEHYDRATION PROCESSES FOR COMMERCIAL PRODUCTION OF FERMENTED NUTS AND SEEDS
#3METHOD FOR PASTEURIZING/SANITIZING/STERILIZING FOOD PRODUCTS VIA ULTRA-HIGH TEMPERATURE PROCESSING AND OPTIONAL EXPOSURE TO AN ELECTROMAGNETIC RADIATION SOURCE
#4Method of controlling fungi
#5CROP TREATMENT
#6FOOD PROTECTION OF FRUIT, CEREAL AND VEGETABLE AND DERIVATIVES
#7NATURAL COMPLEX PRESERVATIVE AGENT FOR GRAIN OR GRAIN PRODUCT
#8Method of Hydrothermally Treating Grain, Pulse and Cereal Crop Grains Before Processing
#9ENTEROBACTER CLOACAE BIOCONTROL STRAIN CAPABLE OF EFFECTIVELY INHIBITING ASPERGILLUS FLAVUS FROM SYNTHESIZING AFLATOXINS AND APPLICATION THEREOF
#10SEED TREATMENT
#11NUT SHELL COATINGS FOR IMPROVED PROCESSING AND STORAGE
#12COMPOSITION FOR TREATMENT OF GRAIN, PULSE AND CEREAL CROP GRAINS BEFORE PROCESSING
#13METHOD AND SYSTEM FOR TREATMENT OF MICROORGANISMS DURING PROPAGATION, CONDITIONING, FERMENTATION, AND PRESERVATION USING LAE AND SELECTED ADDITIVES
#14SYNERGISTIC FOOD FERMENTATION UTILIZING FUNGAL MYCELIUM AND BACILLI
#15PRESERVATIVE AND ADDITIVE FOR FOOD AND FEED
#16isolate from corn and extracts that inhibit the growth of undesirable microorganisms in food products
#17USE OF AMYLASE ENZYME
#18USE OF FUNGAL ORGANISM PYTHIUM OLIGANDRUM
#19Enzyme-modified soybean product
#20METHODS FOR INTRODUCING BACTERIOPHAGE INTO THE INTERIORS OF QUANTITIES OF EDIBLE AGRICULTURAL PRODUCTS AND EDIBLE AGRICULTURAL PRODUCTS WITH PHAGE-CONTAINING PREPARATIONS IN THE INTERIORS THEREOF
#21Method for treating a food processing facility to control microbial contamination of food products
#22Manufacturing method of uncooked food and uncooked food manufactured thereby