4594 ⎘
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids; Organic compounds; Microorganisms; Enzymes Antibiotics
BACTERICIDAL PROTEIN FOR CONTROL OF CAMPYLOBACTER AND LISTERIA
#2Three-layer fruit or vegetable preservative film with temperature-controlled release under mechanical driving power, and preparation method thereof
#3BACTERIOPHAGES AND COMPOSITIONS THEREOF FOR CONTROLLING THE GROWTH OF PSEUDOMONAS LUNDENSIS IN MEAT PRODUCTS
#4ANTIMICROBIAL AGENTS DERIVED FROM BACILLUS
#5Auger dip apparatus for applying antimicrobial solution
#6DISPENSING SYSTEM FOR TRANSFERRING CHEMICAL INTO A STRAINER BASKET ASSEMBLY
#7PROCESS FOR THE LINEAR SYNTHESIS OF GRAM-POSITIVE CLASS II BACTERIOCINS AND COMPOSITIONS AND USES THEREOF
#8NEW MICROBIAL CONTROL OF EDIBLE SUBSTANCES
#9Stable Botanical Antimicrobial Compositions
#10Method of controlling fungi
#11Bactericidal protein for control of and
#12USAGE OF EGGSHELL MEMBRANE FOR OBTAINING A FUNCTIONAL RAW MATERIAL AND FOR PURIFICATION OF NATURAL COMPOUNDS AS BIOADSORBENT
#13Antibacterial Glucose-based Composite Nanoparticle and Processing Method and Use thereof
#14METHODS FOR FORMING PEROXYFORMIC ACID AND USES THEREOF
#15ANTIMICROBIAL MIXTURE CONTAINING 4-(3-ETHOXY-4-HYDROXYPHENYL)BUTAN-2-ONE AND AN ALCOHOL COMPOUND, AND COSMETIC COMPOSITION CONTAINING SAME
#16NOVEL ANTIMICROBIAL PEPTIDE DERIVED FROM PSEUDIN-2 PEPTIDE AND USES THEREOF
#17Auger dip apparatus for applying antimicrobial solution
#18MODIFIED PEPTIDES
#19ANTIMICROBIAL PROTEIN
#20LIQUID AND POWDER DELIVERY SYSTEMS FOR APPLICATION OF ANTIMICROBIALS TO MEAT PRODUCTS
#21Use of recombinant antibacterial protein Ablysin for effectively killing multidrug-resistant pathogenic bacteria
#22NATAMYCIN FOR THE PRESERVATION OF A BAKED PRODUCT
#23Methods and related apparatus for providing a processing solution for a food processing application
#24In situ gelifying powder
#25Auger dip apparatus for applying antimicrobial solution
#26Synergistic antimicrobial effects among rosemary extract, cultured dextrose and buffered vinegar
#27Synergistic antibrowning-antimicrobial composition
#28METHOD FOR ASSESSING THE LETHALITY AND THE LEVEL OF CROSS CONTAMINATION CONTROL OF A PROCESS NON-INVASIVELY
#29Phytochemical compositions used as disinfectants and food preservatives
#30Dispensing system for transferring chemical into a strainer basket assembly
#31FOOD CASING WITH ANTIFUNGAL PROPERTIES AND METHOD FOR PRODUCTION THEREOF
#32Antimicrobial peptide from skate skin and uses thereof
#33Antimicrobial strain composition and its preparation method
#34Antimicrobials and methods of use thereof
#35Nanocomposite bacteriostatic material and a preparation method and an application thereof
#36Methods for forming peroxyformic acid and uses thereof
#37Auger dip apparatus for applying antimicrobial solution
#38Antimicrobials and methods of use thereof
#39Compositions And Methods for Extending Shelf Life of Harvested Crop
#40Processed edible product comprising a polyelectrolyte complex and an antimicrobial compound
#41An Antifungal Composition Comprising Natamycin and C4-C22 Fatty Acids, Monoglycerides of These Fatty Acids and/or Derivatives of These Fatty Acids
#42Modified peptides
#43Antimicrobial protein
#44Bacteriocin-producing and application thereof
#45Compositions for controlled release of volatile compounds
#46BACTERIOPHAGES TO CONTROL SHIGATOXIGENIC ESCHERICHIA COLI
#47Biocide composition and methods of use
#48Methods for forming peroxyformic acid and uses thereof
#49Auger dip apparatus for applying antimicrobial solution
#50Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain
#51Bacteriocin composition and method
#52Anti-microbial agent comprising xanthohumol and the use thereof in food products
#53ANTIMICROBIAL COMPOSITIONS
#54Medium chain peroxycarboxylic acid compositions
#55Methods for forming peroxyformic acid and uses thereof
#56Antimicrobials and methods of use thereof
#57Antimicrobials and methods of use thereof
#58Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#59Antimicrobial Compositions And Uses Thereof
#60Method for inactivating
#61SYSTEM FOR REDUCING BACTERIA ON FOOD SURFACES WHILE EXTENDING SHELF LIFE
#62BACTERIALLY FORMED MICROCIN S, A NEW ANTIMICROBIAL PEPTIDE, EFFECTIVE AGAINST PATHOGENIC MICROORGANISMS, E.G. ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
#63Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#64Antimicrobial compositions
#65Methods for forming peroxyformic acid and uses thereof
#66Controlled release biocidal salts
#67Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#68Composition comprising a bacteriocin and an extract from a plant of the Labiatae family
#69Antimicrobial Compositions Comprising Glyceryl Ethers
#70PRESERVATIVE AND ADDITIVE FOR FOOD AND FEED
#71Antimicrobial protein
#72Antimicrobial compositions
#73isolate from corn and extracts that inhibit the growth of undesirable microorganisms in food products
#74COMPOSITION FOR IMPROVING FLAVOR OF AND INHIBITING GROWTH OF PATHOGENIC BACTERIA IN MEAT AND POULTRY
#75BROAD SPECTRUM NATURAL PRESERVATIVE COMPOSITION
#76Nisin production process
#77Nisin production process
#78Metal oxide compounds and infusion into polymer compounds
#79Antimicrobial compositions
#80Process of producing a lactate ferment
#81Method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin
#82Use of a composition comprising an antimicrobial peptide as a food preservative
#83LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY
#84SYNERGISTIC FUNGICIDAL COMPOSITIONS CONTAINING LACTOPEROXIDASE SYSTEM
#85Stable needle-shaped crystals of natamycin
#86Organic acid antimicrobial compositions
#87Phytochemical compositions used as disinfectants and preservatives for food
#88LOW FLAVOR ANTI-MICROBIALS DERIVED FROM SMOKE FLAVORS
#89SYSTEM FOR REDUCING BACTERIA ON FOOD SURFACES WHILE EXTENDING SHELF LIFE
#90Strains of propionibacterium
#91CLOSTRIDIUM BOTULINUM CONTROL IN MIDLY PROCESSED REFRIGERATED FOOD PRODUCTS
#92Bacteriophage for biocontrol of and in the manufacturing or processing of foods
#93Polypeptide mixes with antibacterial activity
#94Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#95Chelated metal oxide gel compositions
#96Antimicrobial compositions and uses thereof
#97MULTILAYERED FILMS CAPABLE OF RELEASING ACTIVE INGREDIENTS OVER A LIMITED TIME PERIOD
#98Class I and II lantibiotics from geobacillus thermodenitrificans
#99COMPOSITION
#100Antimicrobial formulations with pelargonic acid
#101ANTIFUNGAL FLAVORING COMPOSITIONS
#102Antimicrobial mixture of aldehydes, organic acids and fatty acid esters
#103Medium chain peroxycarboxylic acid compositions
#104ANTIMICROBIAL COMPOSITION
#105BACTERIALLY FORMED MICROCIN S, A NEW ANTIMICROBIAL PEPTIDE, EFFECTIVE AGAINST PATHOGENIC MICROORGANISMS, E.G. ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
#106Lactic acid bacteria strain and its use for the protection of food products
#107Antimicrobial Compositions
#108Antimicrobial Composition
#109NEW ANTIFUNGAL COMPOSITIONS
#110Antifungal compositions
#111Anti-Fungal Composition
#112COMPOSITION AND METHOD FOR TREATING FRESH PRODUCE
#113LIQUID ANTIMICROBIAL COMPOSITIONS
#114Anti-listerial mixed culture and method for producing cheese
#115System for Reducing Bacteria on Food Surfaces While Extending Shelf Life
#116Anti-fungal composition
#117Natamycin-Cyclodextrin Complexes For Use In Foodstuff, Process For Their Manufacture And Use Thereof
#118Method and system for treating food items with an additive and liquid nitrogen
#119Reduction In Bacterial Colonization By Administering Bacteriophage Compositions
#120Methods of inhibiting and treating bacterial biofilms by metal chelators
#121Low fluid volume antimicrobial mold reduction system and method
#122Medium chain peroxycarboxylic acid compositions
#123LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY
#124Enhanced preservation of processed food
#125Method for culturing lactic acid bacterium and method for producing fermented milk
#126Nisin derivatives and the use thereof
#127Antimicrobial compositions
#128Bacteriophage derived methods to control lactic acid bacterial growth
#129Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria
#130Liquid nisin compositions
#131Stable needle-shaped crystals of natamycin
#132NATURAL ANTIMICROBIAL COMPOSITION
#133PROCESS FOR SPRAYING NATAMYCIN ONTO BAKERY PRODUCTS AND USE OF HEAT FOR THE REMOVAL OF SOLVENT FROM BAKED PRODUCTS
#134Beverage preservative system containing pimaricin-cyclodextrin complex
#135Beverage preservative system containing Pimaricin-Povidone complex
#136COMBINATIONS OF POLYENE FUNGICIDE WITH CATIONIC SURFACTANTS
#137STABILIZED MICRONISED PARTICLES
#138Stable needle-shaped crystals of natamycin
#139Controlled release biocidal salts
#140Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#141METHODS AND COMPOSITIONS FOR PRESERVING EGG PRODUCTS
#142Lactic acid bacteria strain and its use for the protection of food products
#143Stable aqueous solution of a polyene fungicide
#144Medium chain peroxycarboxylic acid compositions
#145Reduction in bacterial colonization by administering bacteriophage compositions
#146Virulent phages to detect in foodstuffs and in food processing plants
#147Anti-fungal composition
#148PRESERVATIVE METHOD
#149Stable needle-shaped crystals of natamycin
#150Lactic Acid Bacteria for the Treatment of Food
#151Antimicrobial composition
#152METHOD AND DEVICE FOR SANITATION USING BACTERIOPHAGES
#153Rhamnolipid compositions and related methods of use
#154Method for controlling microbial contamination of a vacuum-sealed food product
#155Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#156Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#157Process for improving the durability of, and/or stabilizing, microbially perishable products
#158Encapsulated antimicrobial material
#159Microcapsules
#160Synergistic antimicrobial system
#161Food preservative system and method for preserving a food composition
#162Preservative system
#163Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith
#164Gallocatechin gallate-containing composition
#165Antibacterial composition and methods thereof comprising a ternary builder mixture
#166Stable aqueous solution of a polyene fungicide
#167Polymer dispersions having improved polyene-fungicide tolerance, their production and use for food coating
#168Methods for preserving food products
#169Egg Products
#170Method for the covering of food with polyene antifungal compositions
#171Method and device for sanitation using bacteriophages
#172Natamycin dosage form, process for preparing same, method for preserving a food product and preserved food product
#173Novel food and the production method thereof
#174Medium chain peroxycarboxylic acid compositions
#175Baked product with increased shelf life and process for increasing the shelf life of baked products
#176Method for produce sanitation using bacteriophages
#177Low flavor anti-microbials derived from smoke flavors
#178Virulent phages to control in foodstuffs and in food processing plants
#179Baked product with increased shelf life and process for increasing the shelf life of baked products
#180Lactic acid bacteria for the treatment of food
#181Medium chain peroxycarboxylic acid compositions
#182Methods of inhibiting and treating bacterial biofilms by metal chelators
#183Method for the treatment of food feed or agricultural products with a polyene antifungal compound
#184Formulations of compounds derived from natural sources and their use with irradiation for food preservation
#185Preservation of liquids
#186Method of producing macedocin by culturing
#187Use of natriuretic peptides as antibiotically active substances for the treatment of bacterial infections
#188Natamycin dosage form, method for preparing same and use thereof
#189CB1, CB2, and CB3
#190Particle delivery via small-scale morphology materials for antibacterial applications
#191High water activity confectionery product and process of making same