4599 ⎘
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; Organic compounds containing oxygen containing carboxyl groups
Sub-classes:COMPOSITION FOR MODULATING MICROBIAL GROWTH
#2ANTIMICROBIAL COMPOSITION WITH A LOW ODOR
#3Organic Food Preservative Compositions
#4CLEAN LABEL SHELF-STABLE FLAVOR DELIVERY SYSTEMS
#5SOLID SOLUBLE COMPOUND FOR APPLICATION AS A CARRIER OF ACTIVE AGENTS OR MULTIFUNCTIONAL COATING ON PLANT AND FRUIT STRUCTURES AND METHOD OF OBTAINMENT THEREOF
#6Antimicrobial Compositions for Modulation of Fruit and Vegetable Tissue Necrosis
#7EDIBLE NANOCOATINGS AND METHODS OF USING THEREOF
#8CARBOXYLIC ACID LOADED SALT CARRIER AND THE METHOD FOR PRODUCING THEREOF
#9COMPOSITION CONTAINING DRIED EDIBLE PLANT, PRODUCTION METHOD THEREOF AND STORABILITY ENHANCEMENT METHOD THEREFOR
#10COMPOSITION 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
#11PROCESS FOR MAINTAINING FRESHNESS OF VEGETABLE PIECES
#12AFLATOXIN REDUCTION IN NUTS VIA UV AND/OR OXIDATION
#13Antimicrobial Compositions and Related Methods of Use
#14CHEMICAL MITIGANTS IN ANIMAL FEED AND FEED INGREDIENTS
#15Compound peroxylactic acid solution and method for manufacturing food grade sanitizer
#16Method of producing a vinegar-derived food additive
#17PLANT - BASED EGG LIQUID FORMULATIONS AND PROCESSES THEREOF
#18Method of producing a vinegar-derived food additive
#19COMPOSITION
#20Organic food preservative compositions
#21COMPOSITION FOR THE PRESERVATION OF BREAD
#22USE OF A PRESERVATIVE COMBINATION FOR REDUCING GROWTH OF GRAM NEGATIVE BACTERIA IN OR ON A MEAT PRODUCT
#23EMULSION FOR IMPROVING MEAT
#24NEW MICROBIAL CONTROL OF EDIBLE SUBSTANCES
#25COMPOUNDS AND FORMULATIONS FOR PROTECTIVE COATINGS
#26Stable Botanical Antimicrobial Compositions
#27Antimicrobial Compositions and Related Methods of Use
#28Antimicrobial Compositions and Related Methods of Use
#29RAW CHINESE NOODLES, METHOD FOR PRODUCING THE SAME, METHOD FOR SUPPRESSING STORAGE ODOR OF RAW CHINESE NOODLES, AND AGENT FOR SUPPRESSING STORAGE ODOR OF RAW CHINESE NOODLES
#30COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS
#31COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#32Methods and compositions for inhibiting fungal growth in food and cosmetic products
#33Materials and methods for preventing and dispersing exopolysaccharide-containing biofilms involving
#34Methods for Use in Food Processing and Preservation
#35POWDER COMPRISING LACTATE-COATED PARTICLES AND METHOD FOR THE PREPARATION THEREOF
#36EDIBLE BARRIER FILM COMPOSITION
#37METHOD OF PREPARING A PRESERVED FRUIT COMPOSITION
#38Shelf Stable Aggregate Food and Methods
#39Composition comprising vegetable oil and apple cider vinegar
#40AN ORGANIC, NATURAL ANTIMICROBIAL PRESERVATIVE FOR MEAT PRODUCTS
#41Method for rapid low-salted pickling of aquatic product
#42METHODS FOR FORMING PEROXYFORMIC ACID AND USES THEREOF
#43CONCENTRATED NATURAL FOOD ADDITIVE AND METHODS OF PREPARING THE SAME
#44Organic natural microbial inhibitor
#45PH controlled composition
#46Oligosaccharide syrup having improved stability
#47Methods of making antimicrobial compositions and/or virucidal disinfectant compositions from vegetable oil, and related antimicrobial compositions and/or virucidal disinfectant compositions and uses
#48CHEMICAL STERILIZATION OF HONEY
#49Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#50An Organic Anti-Mold Bakery Additive
#51Kettle process for low brix fruit/vegetable containing products
#52COMPOSITION CONTAINING GLYCOLIPIDS AND PRESERVATIVES
#53USE OF NATURAL FLAVORS AND NATURAL SMOKE FLAVORS TO ENHANCE FUNCTIONALITY OF BUFFERED ORGANIC ACIDS AND METHODS FOR PRODUCING THE SAME
#54Compounds and formulations for protective coatings
#55METHANOIC ACID COMPOSITION AND ITS USES THEREOF
#56Antimicrobial compositions for modulation of fruit and vegetable tissue necrosis
#57Electrostatic dispensing of an anti-microbial coating material
#58Fermentate compositions and methods of making and using the same
#59Composition for inactivation of gram-positive bacteria and bacterial spores and methods of making and using same
#60Chemical mitigants in animal feed and feed ingredients
#61NATURAL ANTI-MICROBIAL COMBINATION IN STABLE DRY POWDERED FORM
#62Organic food preservative compositions
#63Synergistic antibrowning-antimicrobial composition
#64MULTI STEP ANTI-MICROBIAL INTERVENTION PROCESS UTILIZING AN OXIDIZING TREATMENT FOLLOWED BY A LOW PH TREATMENT
#65Antibrowning compositions
#66Phytochemical compositions used as disinfectants and food preservatives
#67Chemical mitigants in animal feed and feed ingredients
#68Preservation of meat products
#69CLEAN LABEL SHELF-STABLE FLAVOR DELIVERY SYSTEMS
#70COMPOSITION FOR THE PRESERVATION OF BREAD
#71Method for preparing an inhibited starch
#72Composition comprising vegetable oil and apple cider vinegar
#73Compositions and Methods for Use in Food Processing and Preservation
#74Synergistic Formulation Including At Least One Gibberellin Compound and Salicyclic Acid
#75Antimicrobials and methods of use thereof
#76MEAT TREATMENT
#77Sterilizing Agent Becoming Edible and/or Drinkable By Heat Treatment After Used For Sterilization
#78Method of Hydrothermally Treating Grain, Pulse and Cereal Crop Grains Before Processing
#79Antimicrobial Compositions and Related Methods of Use
#80Methods for forming peroxyformic acid and uses thereof
#81Antimicrobials and methods of use thereof
#82Antimicrobial compositions and related methods of use
#83Antimicrobial compositions and related methods of use
#84PHENYLACRYLIC ACID SOLUTION FOR BROAD SPECTRUM ANTIMICROBIAL APPLICATIONS FOR FOODSTUFFS
#85HIGHLY POLYUNSATURATED FATTY ACIDS-CONTAINING CHOCOLATE-LIKE FOOD PRODUCT WHEREIN GENERATION OF OFF-FLAVOR IS SUPPRESSED
#86ANTI-MICROBIAL COMPOSITIONS AND RELATED METHODS OF TREATING FOODSTUFFS AND SURFACES
#87Antimicrobial compositions and related methods of use
#88Synergistic formulation including at least one gibberellin compound and salicyclic acid
#89STABLE SOLID COMPOSITION BASED ON AN AROMATIC COMPOUND AND USES THEREOF
#90Composition containing glycolipids and preservatives
#91Oligosaccharide syrup having improved stability
#92Vehicle safety devices and heat shields for use around inflators of automotive airbag systems and related methods
#93Compositions and methods of treating edible matter and substrates therefor
#94Method of producing a vinegar-derived food additive
#95PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY
#96Methods for forming peroxyformic acid and uses thereof
#97Method of using a cleaning, disinfecting and lubricating composition for a dental unit or beer fluid encompassing system
#98Tyrosinase inhibitors
#99Methods of diagnosing and treating infected implants
#100Antimicrobial treatment of animal carcasses and food products
#101Stable compositions of uncomplexed iodine and methods of use
#102Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#103Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#104Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#105Process for maintaining freshness of vegetable pieces
#106COMPOSITION FOR TREATMENT OF GRAIN, PULSE AND CEREAL CROP GRAINS BEFORE PROCESSING
#107SYSTEMS AND METHODS FOR REDUCING BACTERIA FOR ITEMS AND EXTENDING SHELF LIFE WHEN APPLIED TO FOOD SURFACES
#108Medium chain peroxycarboxylic acid compositions
#109Methods for forming peroxyformic acid and uses thereof
#110Antimicrobials and methods of use thereof
#111Antimicrobials and methods of use thereof
#112TREATMENT OF ANIMAL CARCASSES
#113Method of sanitizing a surface
#114Antimicrobials and methods of use thereof
#115METHOD FOR REDUCTION IN MICROBIAL ACTIVITY IN POULTRY PROCESSING
#116Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#117ANTIMICROBIAL COMPOSITIONS
#118Antimicrobial-antibiofilm compositions and methods of use thereof
#119Chemical mitigants in animal feed and feed ingredients
#120Antimicrobial compositions and related methods of use
#121Antimicrobial Compositions And Uses Thereof
#122Compositions and methods of treating edible matter and substrates therefor
#123PRESERVATION OF MEAT PRODUCTS
#124PRESERVATION OF MEAT PRODUCTS
#125Antimicrobial copper compositions and their use in treatment of foodstuffs and surfaces
#126OZONE-ACID BED FLUIDIZING DISINFECTION METHODS, DEVICES, AND SYSTEMS
#127Stable compositions of uncomplexed iodine and methods of use
#128Myoglobin-containing food freshness deterioration suppressing material and use thereof
#129SYSTEM FOR REDUCING BACTERIA ON FOOD SURFACES WHILE EXTENDING SHELF LIFE
#130Microbicidal aqueous solutions including a monochloramine and a peracid, and methods of using the same
#131Microbicidal compositions including a monochloramine and a peracid, and methods of using the same
#132Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#133Treatment of animal carcasses
#134Medium chain perosycarboxylic acid compositions
#135Method for reduction in microbial activity in poultry processing
#136Oxygen uptake compositions and preservation of oxygen perishable goods
#137Spontaneous antimicrobial essential oil nanoemulsions and their use as a food and surface disinfectant/sanitizer
#138CONCENTRATED NATURAL FOOD ADDITIVE AND METHODS OF PREPARING THE SAME
#139PERACETIC ACID COMPOSITION
#140Use of cyclohexanol derivatives as antimicrobial active compounds
#141EDIBLE COATING FOR PRESERVING PIECES OF FRUIT, PRODUCTION METHOD AND APPLICATION THEREOF
#142Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#143Antimicrobial compositions
#144Antimicrobial compositions and related methods of use
#145Methods for forming peroxyformic acid and uses thereof
#146Powderous formulations of organic acids or esters having an aromatic ring system
#147ANTIOXIDANT COMPOSITION
#148Controlled release biocidal salts
#149Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#150Method for sterilizing drinks contaminated with acetic acid bacteria
#151Method of sanitizing edible seeds, particularly mucilage producing seeds
#152DELAYING OXIDATION IN FOOD SYSTEMS BY USE OF LIPID SOLUBLE TEA CATECHINS
#153Antimicrobial compositions and related methods of use
#154Antimicrobial-antibiofilm compositions and methods of use thereof
#155Antimicrobial compositions
#156Aqueous chlorous acid solution for use as disinfectant
#157ANTIBROWNING COMPOSITIONS
#158Organic acid antimicrobial compositions
#159Phytochemical compositions used as disinfectants and preservatives for food
#160Bioactive acid agrichemical compositions and use thereof
#161AGENT FOR PRESERVING QUALITY OF PEELED AND/OR CUT VEGETABLE OR FRUIT AND/OR SEAFOOD
#162COMPOSITIONS FOR VISUALIZATION OF CLEANING EFFICACY AND PRODUCT COVERAGE
#163Quick pickle fermentation cure
#164Aqueous chlorous acid solution for use as disinfectant
#165Method for preparing and conditioning granular burdock roots through combined uniform drying by using radio frequency pretreatment and microwave pulse spouting
#166Antimicrobial compositions and related methods of use
#167Antimicrobial compositions and uses thereof
#168Oxygen uptake compositions and preservation of oxygen perishable goods
#169Surfactant peroxycarboxylic acid compositions
#170Fresh potato preservative and method of using same
#171Use of cyclohexanol derivatives as antimicrobial active compounds
#172Antimicrobial mixture of aldehydes, organic acids and fatty acid esters
#173Medium chain peroxycarboxylic acid compositions
#174Antioxidant composition
#175Method for sterilizing microbial cells using polyethylene glycol-based nonionic surfactant
#176High-zinc yeast extract, method of producing same and agents and foods containing same
#177Method and apparatus for the sterilization of ground meat using supercritical CO
#178Antimicrobial peracid compositions with selected catalase enzymes and methods of use in aseptic packaging
#179Method of preserving a food product
#180Method for inactivating viruses with slightly acidic arginine
#181Method for producing sorbic anhydride and also use thereof as a preservative in foods
#182Antibrowning compositions
#183Disinfecting and antimicrobial compositions
#184MALIC ACID-ENRICHED PLANT EXTRACT
#185ANTIFUNGAL FLAVOURING INGREDIENTS AND COMPOSITIONS
#186Antimicrobial compositions and related methods of use
#187Fresh fruit preservative and method of using same
#188MICROBICIDAL COMPOSITION
#189Metal-complexing aroma compounds for use in aroma stabilization
#190CONTROLLING HEAT INDUCED FOAM GENERATION OF FOODSTUFF
#191COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#192Methods of preservation
#193High Pressure Processing of Pathogenostat-Treated Food Articles
#194COMPOSITION COMPRISING CINNAMON
#195COMPOSITIONS AND METHODS FOR PREPARING COOKED RICE
#196Natural Mold Inhibitor and Methods of Using Same
#197Method of reusing rinse water from disinfecting packages with peracid and catalase
#198LOWER ALKYL CARBOXYLIC ACID MOIETIES AS ORGANOLEPTIC STABILIZERS AND PRESERVATIVES OF FOOD AND BEVERAGES AND FOR PREVENTING OXIDATIVE CORROSION OF METALS
#199Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#200Bioactive agrichemical compositions and use thereof
#201LIQUID ANTIMICROBIAL COMPOSITIONS
#202ANTIMICROBIAL TREATMENT FOR SEEDS AND SPROUTS
#203Bioactive acid agrichemical compositions and use thereof
#204Synergetic composition comprising flavouring substances and organic acids and use thereof
#205Use of an ensiling agent for the treatment of unchopped beets
#206Methods of disinfecting packages in aseptic packaging using antimicrobial peracid compositions with selected catalase enzymes
#207NEUTRAL OR ALKALINE MEDIUM CHAIN PEROXYCARBOXYLIC ACID COMPOSITIONS AND METHODS EMPLOYING THEM
#208COMPOSITIONS FOR PREVENTION AGAINST SPOILAGE BY MOULDS AND YEASTS AND USES AND PRODUCTS RELATED THERETO
#209System for Reducing Bacteria on Food Surfaces While Extending Shelf Life
#210TREATMENT SOLUTION FOR SLICED FRUIT
#211METHOD FOR RENDERING ANIMAL MATERIALS
#212Preservatives based on carboxylic anhydrides
#213METHOD FOR REMOVING WATER FROM A FOOD
#214ANTIOXIDANTS IN FISH OIL POWDER AND TABLETS
#215HUMIC SUBSTANCES AND USES THEREOF IN AGRO-ENVIRONMENT
#216Antimicrobial composition and use as food treatment
#217Sterilizer for foods
#218COMPOSITIONS AND METHODS FOR CELL KILLING
#219ANTIMICROBIAL COMPOSITIONS FOR USE ON FOOD PRODUCTS
#220Chlorine-Free Liquid Microbicide Treatment
#221Water and feed antimicrobial preservative
#222Method for the prevention of the discoloration of fruit
#223Composition
#224Citrus paper application sheet for applying to freshly exposed or cut surfaces of fruit to prevent browning
#225Medium chain peroxycarboxylic acid compositions
#226CHLORINE-FREE WATER TREATMENT
#227PURIFIED PYRROLOQUINOLINE QUINONE FORTIFIED FOOD
#228System for reducing bacteria on unprocessed food surfaces while extending shelf life
#229Enhanced preservation of processed food
#230Synergy of strong acids and peroxy compounds
#231Fresh fruit preservative and method of using same
#232Method and apparatus for controlling microorganisms in food materials by vacuum and resonant ultrasonication
#233Method for preserving drinks
#234Method of stabilizing a scorpion for storage and distribution in a novelty drink form
#235Acidification of Food Products
#236METHOD FOR REDUCING HEADSPACE AND MODIFYING ATMOSPHERE IN A FOOD PACKAGE
#237Treatment of animal carcasses
#238Compositions and methods for prion decontamination
#239Treatment of animal carcasses
#240Method and composition for washing poultry during processing
#241Synergistic antioxidant compositions
#242Antimicrobial peracid compositions with selected catalase enzymes and methods of use in aseptic packaging
#243Synergy of Strong Acids and Peroxy Compounds
#244Aseptically packaged nutritional liquids comprising HMB
#245SYSTEMS AND METHODS FOR SANITIZING PRODUCE IN AN ACIDIC BATH
#246Method for Coating Food Products
#247VERSATILE DISINFECTANT
#248Synergetic composition comprising flavouring substances and organic acids and use thereof
#249Neutral or alkaline medium chain peroxycarboxylic acid compositions and methods employing them
#250Fruit and vegetable preservation process
#251Disinfecting and antimicrobial compositions
#252SANITISING COMPOSITIONS
#253Antimicrobial compositions for use on food products
#254Aqueous Organic Acidic Solution for Sterilization and Microbial Growth Inhibition
#255Compositions and methods for preserving cut apples
#256ANTIMICROBIAL COMPOSITIONS FOR MEAT PROCESSING
#257NATURAL ANTIOXIDANT COMPOSITION FOR MEAT PRODUCTS PRODUCED FROM PHENOLIC EXTRACTS OF MONOFLORAL HONEYS, AND METHOD FOR OBTAINING THE SAME
#258High pressure frozen sterilization process
#259Use of hop acids in fuel ethanol production
#260NATURAL ANTIMICROBIAL COMPOSITION
#261PRESERVED PRODUCT; AND PRESERVATIVE COMPOSITION
#262COMPOSITIONS AND METHODS FOR CONTROL OF LISTERIA MONOCYTOGENES
#263Method and composition for washing poultry during processing
#264METHOD OF PREPARING A SHELF STABLE MEAT PRODUCT
#265Process for producing aqueous chlorous acid solution for use as disinfectant
#266METHOD OF PROCESSING MEAT
#267Antimicrobial compositions and related methods of use
#268SURFACTANT PEROXYCARBOXYLIC ACID COMPOSITIONS
#269PRESERVATIVE
#270ANTIMICROBIAL AGENT AND EXTERNAL PREPARATION FOR SKIN CONTAINING THE SAME
#271Antimicrobial Composition And Its Use In Ready-To-Drink Beverages
#272Inline antimicrobial additive treatment method and apparatus
#273Methods for preserving fresh produce
#274KIT FOR MAKING A NON-FROZEN DESSERT AND A METHOD OF ASSEMBLY
#275Controlled release biocidal salts
#276Preservative System For Beverages Based On Combinations Of Trans-Cinnamic Acid, Lauric Arginate, And Dimethyl Dicarbonate
#277Hydroxybutyrate and poly-hydroxybutyrate as components of animal feed or feed additives
#278Preservative systems comprising cationic surfactants
#279Antimicrobial Process Using Peracetic Acid During Whey Processing
#280ACIDIFIED FOOD METHODS AND COMPOSITIONS
#281METHOD FOR PREPARING A FULLY COOKED, OVEN ROASTED SHELF STABLE MEAT PRODUCT
#282Peracetic acid composition
#283Solubilizates of preservatives and method for producing the same
#284Antimicrobial peracid compositions with selected catalase enzymes and methods of use in aseptic packaging
#285Preservatives based on carboxylic anhydrides
#286Method of disinfecting packages with composition containing peracid and catalase
#287Methods of protecting crops from post harvest microbial decay
#288Purified pyrroloquinoline quinone fortified food
#289Power spraying of agricultural products with wrinkled skins
#290Methods for washing carcasses, meat, or meat products with medium chain peroxycarboxlyic acid compositions
#291Multi-purpose acid compositions
#292Medium chain peroxycarboxylic acid compositions
#293METHOD FOR PRESERVING FOOD STERILIZED BY HEATING
#294Cinnamic Acid To Inhibit Heat- And Light-Induced Benzene Formation In Benzoate-Preserved Carbonated And Non-Carbonated Beverages And Foods While Maintaining Or Improving Product Microbial Stability
#295Preservation of acidic beverages
#296ANTI-DEGRADATION AGENT
#297Disinfecting methods and compositions
#298USE OF HOP ACIDS IN FUEL ETHANOL PRODUCTION
#299Disinfectant and method of use
#300Method for inactivating viruses with slightly acidic arginine