4595 ⎘
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 Compounds of undetermined constitution obtained from animals or plants
ALTERNATIVE PROTEIN CRUMBLES
#2FOOD PACKAGING FILMS FOR FOOD STORAGE AND FRESHNESS MONITORING
#3ACEROLA DRY POWDER AND METHOD OF PRODUCING THE SAME
#4VOLATILE OR SEMI-VOLATILE NATURAL ANTIOXIDANTS SOURCED FROM A COMESTIBLE BYPRODUCT
#5FERMENTED ONION COMPOSITION
#6COMPOSITION FOR INACTIVATION OF GRAM-POSITIVE BACTERIA AND BACTERIAL SPORES AND METHODS OF MAKING AND USING SAMECOMPOSITION FOR INACTIVATION OF GRAM-POSITIVE BACTERIA AND BACTERIAL SPORES AND METHODS OF MAKING AND USING SAME
#7CHEMICAL MITIGANTS IN ANIMAL FEED AND FEED INGREDIENTS
#8Nanoencapsulation of Jania rubens seaweeds' antioxidants for food applications
#9ANTI-OXIDANT COMPOSITION
#10Method of producing a vinegar-derived food additive
#11Method of producing a vinegar-derived food additive
#12COLOURING COMPOSITION FOR FOOD PRODUCTS
#13TEA-BASED COMPOSITIONS FOR OXYGEN MODIFIED PACKAGING
#14COMPOSITION
#15FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#16(54) Title: METHOD FOR MANUFACTURING PLANT FERMENTED PRODUCT USING PLANT FERMENTED BROTH
#17EMULSION FOR IMPROVING MEAT
#18AN ACTIVE MULTILAYER POLYMER PACKAGE HAVING AN INTERNAL POLYMER COATING COMPRISING MUSTARD OIL, USEFUL FOR EXTENDING USEFUL LIFE OF CELIAC BAKERY PRODUCTS
#19Preservative Compositions and Methods of Use
#20Fruit and Vegetable-Based Fermentate Compositions and Methods of Making and Using the Same
#21Methods and compositions for inhibiting fungal growth in food and cosmetic products
#22CLOVE ESSENTIAL OIL PICKERING EMULSION-BASED COATING PRESERVATIVE, AND PREPARATION METHOD AND USE THEREOF
#23FERMENTED ONION COMPOSITION
#24FERMENTED ONION COMPOSITION
#25LIQUID NITROGEN QUICK-FREEZING PRESERVATION METHOD FOR FRESH BAMBOO SHOOTS
#26PROCESS FOR REDUCING OXIDATION OF A FOODSTUFF AND RELATED COMPOSITIONS
#27COMPOSITIONS AND METHODS FOR PREVENTING AND/OR REDUCING MELANOSIS IN CRUSTACEANS
#28EDIBLE FILM AND RELATED USES
#29Shelf Stable Aggregate Food and Methods
#30MULTIFUNCTIONAL EXTRACTS OF SUGARCANE STRAW OR BAGASSE AND USES THEREOF
#31COMPOSITION FOR USE IN PROCESSED MEAT
#32PERSONAL AND HOME CARE COMPOSITIONS COMPRISING FATTY ACIDS FROM TUNG SEED OIL AS ANTIMICROBIAL PRESERVATIVE
#33ANTI-OXIDANT COMPOSITION
#34POLY-ALBUMEN BASED GREEN COATING TO ENHANCE SHELF LIFE OF PERISHABLE FOODS
#35COMPOSITION FOR PHOTODYNAMIC REACTION CONTAINING EXTRACT OF LIGULARIA FISCHERI AS AN EFFECTIVE INGREDIENT, ANTIMICROBIAL, ANTIFUNGAL AND STERILIZATION COMPOSITION INCLUDING THE SAME, AND STERILIZATION METHOD USING THE COMPOSITION FOR PHOTODYNAMIC REACTION
#36Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#37CHOCOLATE CONSISTING OF PROPOLIS EXTRACT AND A METHOD FOR ITS PRODUCTION
#38Kettle process for low brix fruit/vegetable containing products
#39COMPOSITION CONTAINING GLYCOLIPIDS AND PRESERVATIVES
#40ROSEMARY/PHOSPHOLIPASE COMPOSITIONS AND METHODS OF PRESERVING MUSCLE TISSUE
#41STABILIZER FOR PYRROLOQUINOLINE QUINONE, COMPOSITION COMPRISING THE SAME, AND METHOD OF STABILIZATION
#42USE OF NATURAL FLAVORS AND NATURAL SMOKE FLAVORS TO ENHANCE FUNCTIONALITY OF BUFFERED ORGANIC ACIDS AND METHODS FOR PRODUCING THE SAME
#43INDUSTRIAL APPLICATIONS OF PLANT CELL EXTRACTS COMPRISING SOD ENZYMES OF EXTREMOPHILIC MICRO-ORGANISMS
#44Volatile or semi-volatile natural antioxidants sourced from a comestible byproduct
#45FOOD PROTECTION OF FRUIT, CEREAL AND VEGETABLE AND DERIVATIVES
#46Method For Treating The Surface Of Plant Parts
#47PROCESS FOR EXTENDING THE STORAGE STABILITY OF CHOPPED FRESH PARSLEY
#48EDIBLE FILM WITH ENHANCED RELEASE EFFICIENCY OF ESSENTIAL OIL AND PREPARATION METHOD THEREOF
#49ENHANCED NON-HORTICULTURE FOOD SUPPLY BIO-SECURITY SYSTEM
#50Fruit and vegetable-based fermentate compositions and methods of making and using the same
#51THYMOHYDROQUINONE BASED SYSTEM FOR HUMAN AND PET FOOD AND RELATED METHODS
#52Anti-spoilage freshness preservation formulation and method for making same
#53FOOD PROTECTING COMPOSITION FOR MEAT, MEAT PRODUCTS AND DAIRY PRODUCTS
#54Composition for inactivation of gram-positive bacteria and bacterial spores and methods of making and using same
#55SURFACE STERILISATION BY MISTING WITH A BIOFLAVANOID SOLUTION
#56Synergic composition for keeping fish and seafood fresh
#57Chemical mitigants in animal feed and feed ingredients
#58MILLED FLAXSEED WITH TURMERIC AND PIPERINE
#59NATURAL ANTI-MICROBIAL COMBINATION IN STABLE DRY POWDERED FORM
#60Fermented soybean composition and method for producing fermented soybean composition
#61Antioxidant composition
#62SOLUTIONS COMPRISING OZONIZED OIL
#63AQUEOUS COMPOSITION CONTAINING SALT, ACETIC ACID, AND SUGARS
#64Antimicrobially active mixtures
#65Phytochemical compositions used as disinfectants and food preservatives
#66Chemical mitigants in animal feed and feed ingredients
#67Method for producing a nanoemulsion with encapsulated natural antioxidants for preserving fresh and minimally processed foods, and the nanoemulsion thus produced
#68Food Stabilising Composition Comprising Plant-Derived Inhibitors of Fatty Acid Oxidation
#69Preservation of meat products
#70Natural edible cleaning composition
#71PRESERVATIVE COMPOSITION
#72TERMINALIA FERDINANDIANA LEAF EXTRACT AND PRODUCTS CONTAINING EXTRACT OF TERMINALIA FERDINANDIANA LEAF
#73Method of Hydrothermally Treating Grain, Pulse and Cereal Crop Grains Before Processing
#74Compositions and methods for polymer based shelf life extension
#75ANTI-OXIDANT COMPOSITION
#76FORMULATIONS AND METHODS FOR COLOR PRESERVATION OF FRESH MEAT
#77NATURAL EDIBLE CLEANING COMPOSITION
#78Obtention of a solution from extracts of L. for use as a food coating
#79Antifreeze solution for food preservation
#80FOOD INGREDIENTS FROM STEVIA REBAUDIANA
#81Composition containing glycolipids and preservatives
#82Food discoloration inhibitor
#83METHOD FOR STERILIZING PROCESSED FOODS COMPRISING MICROWAVE HEATING PRETREATMENT
#84Method of producing a vinegar-derived food additive
#85PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY
#86ANTIMICROBIAL LIGNIN COMPOSITION DERIVED FROM WOOD BIOMASS
#87ROSEMARY/PHOSPHOLIPASE COMPOSITIONS AND METHODS OF PRESERVING MUSCLE TISSUE
#88Reduction 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
#89Method for the detoxification of gluten proteins from cereal grains and uses thereof in medical field
#90USES OF TOONA SINENSIS EXTRACT
#91Method for the preparation of a water-soluble extract of a vegetable biomass
#92Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#93Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#94NATURAL PRESERVATIVE COMPOSITIONS
#95Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#96SURFACE STERILISATION BY MISTING WITH A BIOFLAVANOID SOLUTION
#97Methods for inhibiting mold growth
#98Antioxidant active food packaging
#99ANTIMICROBIAL COMPOSITIONS
#100Botanical Antimicrobial Compositions
#101Meat treatment composition and use thereof
#102COMPOSITION FOR TREATMENT OF GRAIN, PULSE AND CEREAL CROP GRAINS BEFORE PROCESSING
#103Methods and compositions for preventing or treating fatty liver, protecting liver function or ameliorating liver diseases caused by fatty liver or other associated disorders
#104SYSTEMS AND METHODS FOR REDUCING BACTERIA FOR ITEMS AND EXTENDING SHELF LIFE WHEN APPLIED TO FOOD SURFACES
#105ANTIMICROBIAL COMPOSITIONS
#106Chemical mitigants in animal feed and feed ingredients
#107ANTI-OXIDANT COMPOSITION
#108PRESERVATION OF MEAT PRODUCTS
#109METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT
#110NUTRITIONAL COMPOSITIONS COMPRISING AN OXIDIZABLE COMPONENT AND WATER-SOLUBLE PLANT EXTRACT
#111Natural preservatives and antimicrobial agents, including compositions thereof
#112Method for inactivating
#113SYSTEM FOR REDUCING BACTERIA ON FOOD SURFACES WHILE EXTENDING SHELF LIFE
#114Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#115Spontaneous antimicrobial essential oil nanoemulsions and their use as a food and surface disinfectant/sanitizer
#116METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT
#117Phenolics extraction and use
#118Antimicrobial compositions
#119Antimicrobial compositions
#120FOOD ADDITIVE
#121Compositions and methods for lowering counts of pathogenic microorganisms in food products
#122ANTIOXIDANT COMPOSITION
#123Olive leaf powder
#124Composition comprising a bacteriocin and an extract from a plant of the Labiatae family
#125EDIBLE SNACK FOOD PRODUCT HAVING A LOW WATER CONTENT AND A HIGH SOLIDS CONTENT, AND A METHOD FOR THE PRODUCTION THEREOF
#126Compositions for retarding spoilage of coffee, methods of treating coffee with the compositions and coffee treated with the compositions
#127FLAVOR DETERIORATION INHIBITOR
#128Applications of microencapsulated essential oils
#129Method 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
#130Composition Prepared From Flax Seeds And Methods Of Their Use
#131Organic acid antimicrobial compositions
#132Phytochemical compositions used as disinfectants and preservatives for food
#133APPLICATION OF LIQUIDS TO SOLID PARTICLES
#134Novel Food and Feed Antioxidants and Preservatives Based on Antioxidant Enzymes Extracted From Animal Blood
#135OXIDATIVELY STABLE POLYUNSATURATED FATTY ACID CONTAINING OIL
#136DELIVERY CARRIER FOR ANTIMICROBIAL ESSENTIAL OILS
#137Botanical antimicrobial compositions
#138Applications of microencapsulated essential oils
#139Antioxidant, antioxidant composition and production method therefor
#140Methods for passive immunization
#141Compositions and methods for lowering counts of pathogenic microorganisms in food products
#142Delivery carrier for antimicrobial essential oils
#143Method for fungicidal and/or bactericidal treatment of resistant strains using essential oil(s)
#144ANTIFREEZE PROTEIN
#145Synergistic antioxidant composition
#146COMPOSITION COMPRISING CINNAMON
#147Synergetic composition comprising flavouring substances and organic acids and use thereof
#148ANTIBACTERIAL AUXILIARY AGENT COMPRISING KOMBU EXTRACT AS ACTIVE INGREDIENT, ANTIBACTERIAL COMPOSITION, AND FOOD OR BEVERAGE
#149COMPOSITIONS FOR PREVENTION AGAINST SPOILAGE BY MOULDS AND YEASTS AND USES AND PRODUCTS RELATED THERETO
#150System for Reducing Bacteria on Food Surfaces While Extending Shelf Life
#151extract-containing product and method for improving the storage stability of the same
#152Composition
#153Powdery malted rice extract composition
#154FOOD ADDITIVE
#155Phenolics extraction and use
#156Anti-oxidant Composition
#157Lipid-soluble formulations containing mixtures of antioxidants
#158Method of Stabilization of Pet Food Palatant and Fat Systems
#159Natural Preservatives and Antimicrobial Agents
#160ICE-CRYSTAL GROWTH INHIBITING SUBSTANCE
#161Water and feed antimicrobial preservative
#162Isothiocyanate preservatives and methods of their use
#163System for reducing bacteria on unprocessed food surfaces while extending shelf life
#164FOOD ADDITIVE
#165Isothiocyanate preservatives and methods of their use
#166Process of Extracting Isothiocyanates
#167Methods for enhancing the stability of foods, beverages, and cosmetics using natural products derived from non-allergenic proteinaceous sources
#168Pan release compositions for preparation of long shelf life, bakery products
#169Surface sterilisation by misting with a bioflavanoid solution
#170PLANT EXTRACT CONTAINING ANTIFREEZE SUBSTANCE AND METHOD FOR PRODUCING SAME
#171Solid core microcapsular compositions and uses thereof
#172MULTIPLICATION OF THE EFFICACY OF ANTI-INFECTIOUS AGENTS BY A COMPOSITION COMPRISING AN EXTRACT MADE FROM DEHYDRATED AND PARTIALLY SODIUM-FREE SEAWATER
#173ATOMIZATION OF FOOD PRESERVATION SOLUTIONS
#174ATOMIZATION OF FOOD PRESERVATION SOLUTION
#175Synergetic composition comprising flavouring substances and organic acids and use thereof
#176Multiplication of the efficacy of anti-infectious agents by a composition further comprising a dispersing agent together with a metal activating agent
#177Freshness-keeping liquid
#178Products and methods to prevent infections
#179Morinda Citrifolia Based Antioxidant and Antimicrobial Formulations for Improved Color Stability and Increased Shelf Life of Various Meat Products
#180ANTIOXIDANT EXTRACT FROM FRUIT SKINS
#181Sorghum antioxidant food product
#182Vapour of a Citrus Essential Oil Blend and Its Antimicrobial Properties
#183METHOD OF PRODUCING REDUCED COENZYME Q10 AND METHOD OF STABILIZING THE SAME
#184NATURAL BIOACTIVE COMPOUNDS
#185METHODS FOR REDUCING REACTIVE CARBONYL SPECIES
#186BOTANICAL EXTRACTS AND FLAVOR SYSTEMS AND METHODS OF MAKING AND USING THE SAME
#187FERMENTED SAUSAGE AND METHODS OF MAKING SAME
#188DIETARY FIBER AND METHOD FOR PREPARING DIETARY FIBER
#189METHOD OF PROCESSING MEAT
#190COMPOSITION FOR PROTECTING MEAT OR FISH
#191Natural Preservatives and Antimicrobial Agents
#192Composition
#193Antioxidant compositions comprising extracts of myrtle and rosemary
#194Compositions and methods for enhancing the stability of foods, beverages, nutritional supplements and cosmetics
#195Degradation inhibitor for flavor or aroma
#196PALM PHENOLICS AND FLAVONOIDS AS POTENT BIOLOGICAL AND CHEMICAL ANTIOXIDANTS FOR APPLICATIONS IN FOODS AND EDIBLE OILS
#197extract-containing product and method for improving the storage stability of the same
#198ANTIOXIDANT-STABILIZED CONCENTRATED FISH OIL
#199Method of extending color life of modified atmosphere packaged fresh red meat using labiatae plant extracts
#200EXTRACTION METHOD FOR THE CLASSIFIED EXTRACTION AND SEPARATION OF VEGETABLE COMPONENT MATERIALS, AND THE APPLICATION THEREOF
#201DRUGS, FOODS OR DRINKS WITH THE USE OF ALGAE-DERIVED PHYSIOLOGICALLY ACTIVE SUBSTANCES
#202Acidic oil-in-water-type emulsified food, method for producing same, antioxidant, and flavor improving agent
#203Isothiocyanate preservatives and methods of their use
#204Method for Preparing Alpha Acid-Enriched Hop Compositions
#205Food and beverage preservative
#206DRUGS, FOODS OR DRINKS WITH THE USE OF ALGAE-DERIVED PHYSIOLOGICALLY ACTIVE SUBSTANCES
#207Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation
#208Breath freshening and oral cleansing product with magnolia bark extract in combination with surface active agents
#209ANTIMICROBIAL MICELLES FOR FOOD APPLICATIONS
#210Method for using bamboo leaf extract as acrylamide inhibitor for heat processing food
#211Milk-Based Beverage and Method for Preventing Off-Flavors in a Milk-Based Beverage
#212Applications of microencapsulated essential oils
#213Antioxidant material, anti-deterioration agent and food or beverage
#214FLAVORING AGENTS
#215Antioxidant and process for producing the same
#216ANTI-MICROBIAL AGENT AND ANTI-MICROBIAL COMPOSITION
#217Drugs, foods or drinks with the use of algae-derived physiologically active substances
#218Process for the preparation of antioxidant conserve from Indian curry leaves (MURRAYA KOENIGII SPRENG.)
#219AMINE-BASED AND IMINE-BASED POLYMERS, USES AND PREPARATION THEREOF
#220ANTI-DEGRADATION AGENT
#221Natural Novel Antioxidants
#222Topical formulations containing sporopollenin
#223extract
#224Antimicrobial packaging material
#225Uses of sporopollenin
#226Food preservation compositions and methods of use thereof
#227Process for treating storage reservoirs contaminated with mycotoxins
#228Refrigerated Dough with Enhanced Microbiological Safety
#229Methods of reducing reactive carbonyl species
#230SKIN PROTECTION COMPOSITION
#231Application for hop acids as anti-microbial agents
#232Breath freshening and oral cleansing product with Magnolia Bark Extract
#233Esterified Catechins, Processes for Producing the Same, and Foods and Beverages as well as Cosmetics Containing Such Esterified Catechins
#234ASTRINGENCY-COMPENSATED POLYPHENOLIC ANTIOXIDANT-CONTAINING COMESTIBLE COMPOSITION
#235Composition, method of application and use of a natural additive from soapbark tree extracts to improve the quality of meat products
#236Olive Polyphenols Concentrate
#237Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof
#238Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof
#239Natural preservatives for preservation of perishable products
#240Antimicrobial compositions comprising hop acid alkali salts and uses thereof
#241Beverage preservatives
#242Process for obtaining polyphenol extracts from cocoa beans, the resulting extracts and uses thereof
#243METHOD AND DEVICE FOR SANITATION USING BACTERIOPHAGES
#244Antioxidant Material, Anti-Deterioration Agent and Food or Beverage
#245Morinda Citrifolia Based Antifungal Formulations and Methods
#246Compositions and methods for improving the efficiency of preservatives in foods
#247Method for controlling microbial contamination of a vacuum-sealed food product
#248Use of extracts and compounds of allium-genus plants as preservatives in the food and agri-food industries
#249Bacterial growth inhibitor or bacteriostatic agent utilizing substances derived from acerola fruit
#250Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof
#251Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#252Process for improving the durability of, and/or stabilizing, microbially perishable products
#253Encapsulated antimicrobial material
#254Activated citrus peel extract
#255Microcapsules
#256Antibacterial bioactive fraction of cinnamon fruit
#257Biological method for detoxication of a liquid food medium
#258Method for processing fruits and vegetables on the base of lecithin
#259Process for the preparation of antioxidant conserve from indian curry leaves (murraya koenigii spreng)
#260Gallocatechin gallate-containing composition
#261Method of extending color life of modified atmosphere packaged fresh red meat using Labiatae plant extracts
#262Antifungal composition, its fungicidal effect on pathogenic dermatophytes, and process for inhibiting growth of fungi
#263Process for the preparation of an extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium
#264Method of producing eggshell powder
#265Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
#266Method for suppressing fading of tar colorant, and fading-suppressed tar colorant-containing composition
#267Composition for inactivating yeasts or molds in soft drinks
#268Skin protection composition
#269Breath freshening and oral cleansing product with magnolia bark extract in combination with surface active agents
#270Wine-based disinfectant
#271Anti-microbial agent and anti-microbial composition
#272Method and device for sanitation using bacteriophages
#273Anti-bacteriocin
#274Antimicrobial effect of chitosan in beverages
#275Food preservative method and system using vanillin and constituent having isothiocynate compound
#276Antiseptic disinfectant, and cosmetics and toiletries, medicine or food containing the same
#277Morinda citrifolla based antifungal formulations and methods
#278Methods and compositions to inhibit lipid oxidation
#279Antioxidant and process for producing the same
#280Composition for the control of pathogenic microorganisms and spores
#281Process for destroying bacteria or controlling bacteria growth in a substrate
#282Steam condensate corrosion inhibitor compositions and methods
#283Use of algae-derived physiologically active substances for treating a carcinomatous disease
#284Formulations of compounds derived from natural sources and their use with irradiation for food preservation
#285Isothiocyanate preservatives and methods of their use
#286Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof
#287Use of Labiatae herb preparations for extending the flavor shelf life of malt beverages
#288Natamycin dosage form, method for preparing same and use thereof
#289Synthetic solution for preserving fresh flowers, fruits, and vegetables without the use of refrigeration, and method of producing same
#290Antimicrobial casing
#291Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof
#292Guava seed () nanoparticles as antibacterial agent
#293Natural edible cleaning composition
#294Natural edible cleaning composition
#295Natural edible cleaning composition
#296Highly efficient enhancers for antifreeze protein activity