DEVELOPMENT OF FOOD-GRADE FUNGAL FERMENTATES WITH ANTIMICROBIAL ACTIVITY AND THE USE THEREOF

NOVEL STRAINS OF CARNOBACTERIUM MALTAROMATICUM AND USES THEREOF

Anticaking compositions for divided cheese

EDIBLE SILK AND METHODS OF MAKING AND USING THEREOF

COMPOSITION COMPRISING LACTOCOCCUS, METHODS AND PRODUCTS THEREOF

METHOD TO INHIBIT STORAGE BROWNING IN CHEESE

Processed edible product comprising a polyelectrolyte complex and an antimicrobial compound

Compositions of food grade coatings to control pest infestations and methods of applications

Strains of with antifungal properties

PROCESS TO PRODUCE A MICROBIOLOGICALLY STABLE CHEESE

Reducing microbiological contamination during cheese manufacturing process

PRODUCTION OF CHEESE

Method and apparatus for smoke-infusing proteinaceous foods and smoked-infused such proteinaceous food product so-obtained

Antimicrobial Compositions and Use Thereof in Food Preservation

Enhanced Mold Resistant Products at Refrigerated Conditions and Methods of Forming Thereof

Antimicrobial compositions

Microbial oxygen absorber

Method to inhibit storage browning in cheese

Method for smoke-infusing cheese

Process for foil ripening of cheese

Method for smoke-infusing crustaceans or mollusks or fish

Solubilizates of preservatives and method for producing the same

Microbial oxygen absorber

Lysozyme-chitosan films

Consumer product comprising a natural preservative system and a method for making the same

Process for the preparation of an extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium

Alkali and alkaline earth metal levulinates as antimicrobial agents