4606 ⎘
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 Microorganisms; Enzymes
DEVELOPMENT OF FOOD-GRADE FUNGAL FERMENTATES WITH ANTIMICROBIAL ACTIVITY AND THE USE THEREOF
#2BACTERIAL STRAIN AND THE USE THEREOF
#3NATURAL BIOPRESERVATIVE FOR FLOUR PRODUCT, PREPARATION METHOD THEREFOR AND APPLICATION THEREOF
#4Organic Food Preservative Compositions
#5BACTERICIDAL PROTEIN FOR CONTROL OF CAMPYLOBACTER AND LISTERIA
#6CONTROLLED-RELEASE DELIVERY COMPOSITIONS FOR EXTENDING THE LIFE OF PERISHABLE GOODS AND METHODS OF PRODUCTION AND USE THEREOF
#7MICROORGANISMS FOR DOUGH PRODUCTION
#8ESCHERICHIA COLI BACTERIOPHAGES AND USES THEREOF
#9NOVEL RHIZOPUS OLIGOSPORUS STRAIN AND ANTIMICROBIAL COMPOSITION INCLUDING THE SAME
#10ANTIMICROBIAL AGENTS DERIVED FROM BACILLUS
#11A NOVEL PHAGE FOR LISTERIA, INCLUDING LISTERIA MONOCYTOGENES
#12DECONTAMINATION METHOD
#13METHOD FOR PRESERVING COOKED BAKERY PRODUCTS
#14FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#15Organic food preservative compositions
#16ANTIVIRAL AGENT
#17Fruit and Vegetable-Based Fermentate Compositions and Methods of Making and Using the Same
#18Bactericidal protein for control of and
#19ENZYME COMPOSITIONS AND METHODS OF MAKING THEM
#20BACTERIAL COMPOSITION FOR CONTROLLING FUNGAL SPOILAGE AND USES THEREOF
#21MICROORGANISM MIXTURE, COMPOSITION, PROCESS FOR THE PREPARATION THEREOF, METHOD AND USE IN TREATING SOLID ORGANIC WASTE
#22Polypeptide for hydrolytic cleavage of zearalenone and/or zearalenone derivatives, isolated polynucleotide thereof as well as a polypeptide containing an additive, use of same as well as a process
#23Pichia kudriavzevii and multifunctional complex microbial inoculant and use thereof
#24Polypeptide for hydrolytic cleavage of zearalenone and/or zearalenone derivatives, isolated polynucleotide thereof as well as a polypeptide containing an additive, use of same as well as a process
#25Antibacterial Glucose-based Composite Nanoparticle and Processing Method and Use thereof
#26NOVEL CAMPYLOBACTER BACTERIOPHAGES AND USES THEREOF
#27Method for Stabilizing Rice Bran with Complex Enzyme
#28Method for preparing an antimicrobial complex strain from kefir
#29Polypeptide for hydrolytic cleavage of zearalenone and/or zearalenone derivatives, isolated polynucleotide thereof as well as a polypeptide containing an additive, use of same as well as a process
#30Microbe-Based Emulsifying Food Additives
#31INCREASED BIOACTIVITY OF BIOPROTECTIVE CULTURES AGAINST PATHOGENIC BACTERIA
#32POLY-ALBUMEN BASED GREEN COATING TO ENHANCE SHELF LIFE OF PERISHABLE FOODS
#33ROSEMARY/PHOSPHOLIPASE COMPOSITIONS AND METHODS OF PRESERVING MUSCLE TISSUE
#34INDUSTRIAL APPLICATIONS OF PLANT CELL EXTRACTS COMPRISING SOD ENZYMES OF EXTREMOPHILIC MICRO-ORGANISMS
#35E. COLI BACTERIOPHAGE ESC-COP-14 AND USE THEREOF IN INHIBITING GROWTH OF PATHOGENIC E. COLI
#36FOOD PROTECTION OF FRUIT, CEREAL AND VEGETABLE AND DERIVATIVES
#37strains useful for inhibition of
#38ENHANCED NON-HORTICULTURE FOOD SUPPLY BIO-SECURITY SYSTEM
#39Fruit and vegetable-based fermentate compositions and methods of making and using the same
#40FOOD PROTECTING COMPOSITION FOR MEAT, MEAT PRODUCTS AND DAIRY PRODUCTS
#41COMPOSITION FOR DEGRADATION OF AFLATOXIN COMPRISING ASPERGILLUS CULTURE FILTRATE AS EFFECTIVE COMPONENT AND USES THEREOF
#42MICROBIAL FOOD PRESERVATION SYSTEM AND METHOD
#43Organic food preservative compositions
#44Fungal polypeptides having lysozyme activity
#45BACTERIOPHAGES FOR FOOD DECONTAMINATION
#46ANTIBACTERIAL METHOD
#47Antibacterial method
#48Polypeptide for hydrolytic cleavage of zearalenone and/or zearalenone derivatives, isolated polynucleotide thereof as well as a polypeptide containing an additive, use of same as well as a process
#49SYSTEMS AND METHODS FOR ENZYMATIC OXYGEN REMOVAL
#50Antimycotoxin composition
#51Method and Composition for Reducing Pathogens in Rendered Food Products Using Lactic Acid Bacteria
#52Avocado extract composition has bactericidal and antiviral properties and method of manufacturing the same
#53ANTI-BACTERIAL PACKAGING
#54Oral/enteral vegetarian food compositions and method of manufacturing the same
#55Method of Hydrothermally Treating Grain, Pulse and Cereal Crop Grains Before Processing
#56PROCESS FOR MAKING GALACTO-OLIGOSACCHARIDE PRODUCT
#57Microcapsules loaded with probiotics and production thereof
#58METHOD FOR PRODUCING PROCESSED FOOD
#59Processed edible product comprising a polyelectrolyte complex and an antimicrobial compound
#60METHOD FOR REDUCING CONTAMINATION OF AN OBJECT WITH CLOSTRIDIUM
#61COMPOSITION OF HYPOALLERGENIC PLANT-BASED SUBSTRATE FOR CULTURED AND NON-CULTURED FOOD PRODUCTS
#62IMPROVED CONTROL OF BACTERIAL CONTAMINATION IN FOOD
#63NOVEL ENDOLYSIN
#64Antibacterial method
#65Freeze-dried probiotic foodstuffs
#66SYSTEMS, METHODS, AND COMPOSITIONS RELATED TO USING NON-LIVE-BACTERIA PREPARATIONS TO PROMOTE FOOD SAFETY AND PRESERVATION
#67Polypeptide for hydrolytic cleavage of zearalenone and/or zearalenone derivatives, isolated polynucleotide thereof as well as a polypeptide containing an additive, use of same as well as a process
#68ROSEMARY/PHOSPHOLIPASE COMPOSITIONS AND METHODS OF PRESERVING MUSCLE TISSUE
#69FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#70Reduction 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
#71strain and its use
#72Bioprotection using lactobacillus paracasei strains
#73Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#74Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#75Bacteriocin composition and method
#76SOLID CREAMY FOOD FORMULATION BASED ON OLIVE OIL, PROCESS FOR ITS PREPARATION AND USES THEREOF
#77SP6C4 strain having antimicirobial activity against insect pathogen or strawberry fungal disease pathogen isolated from strawberry pollen and uses thereof
#78COMPOSITION FOR TREATMENT OF GRAIN, PULSE AND CEREAL CROP GRAINS BEFORE PROCESSING
#79METHOD AND SYSTEM FOR TREATMENT OF MICROORGANISMS DURING PROPAGATION, CONDITIONING, FERMENTATION, AND PRESERVATION USING LAE AND SELECTED ADDITIVES
#80ANTI-MICROBIAL AGENT FROM PAENIBACILLUS SP. AND METHODS AND USES THEREOF
#81Method for Obtaining a Superoxide Dismutase (SOD)-Concentrated Protein Extract
#82Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#83PROCESS FOR MAKING GALACTO-OLIGOSACCHARIDE PRODUCT
#84A SYNERGISTIC COMPOSITION COMPRISING A MIXTURE OF BACTERIA OF THE GENERA LACTOBACILLUS AND PROPIONOBACTERIUM PARTICULARLY USEFUL TO REDUCE OR ELIMINATE PATHOGEN CONTAMINATION IN SOYBEN MEAL AND ITS DERIVATIVES; METHODS AND USES THEREOF
#85Use of phyllosphere associated lactic acid bacteria as biocontrol agents to reduce bacterial growth on fresh produce
#86Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
#87Method for reducing the content of pathogenic organisms present in food materials
#88Bacteriophage treatment for reducing and preventing bacterial contamination
#89YEAST EXTRACT FOR INHIBITING FLOCCULATION AND SETTLING IN FOODS AND BEVERAGES
#90PEPTIDE HAVING FUNGICIDAL ACTIVITY, ISOLATED FROM LACTOBACILLUS PLANTARUM YML007
#91IN-BOTTLE PASTEURIZATION
#92SYSTEMS, METHODS, AND COMPOSITIONS RELATING TO COMBIOMICS
#93Polypeptide for hydrolytic cleavage of zearalenone and/or zearalenone derivatives, isolated polynucleotide thereof as well as a polypeptide containing an additive, use of same as well as a process
#94SYSTEMS, METHODS, AND COMPOSITIONS FOR PROMOTING PATHOGEN CONTROL AND FOOD PRESERVATION
#95Polypeptide for hydrolytic cleavage of zearalenone and/or zearalenone derivatives, isolated polynucleotide thereof as well as a polypeptide containing an additive, use of same as well as a process
#96Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#97PAENIBACILLUS STRAINS AND COMPOSITIONS THEREOF THAT INHIBIT MICROORGANISMS
#98bacteriophages and uses thereof
#99PROCESSED EDIBLE PRODUCT COMPRISING A POLYELECTROLYTE COMPLEX AND AN ANTIMICROBIAL COMPOUND
#100Antimicrobial Compositions and Use Thereof in Food Preservation
#101Composition comprising a bacteriocin and an extract from a plant of the Labiatae family
#102Maltobionate As Antioxidant in Food Products
#103Bioprotection using strains
#104strains and the uses thereof
#105ENDOLYSIN OBPGPLYS
#106FOOD PACKAGED IN HARD CONTAINER, AND METHOD FOR PRODUCING SAME
#107isolate from corn and extracts that inhibit the growth of undesirable microorganisms in food products
#108MICROBIAL REDUCTION IN NUTRITIONAL PRODUCT USING AN EXTRUSION PROCESS
#109Nisin production process
#110Nisin production process
#111Method of reducing or contamination of agricultural products
#112Method of reducing or contamination of agricultural products
#113Antimicrobial compositions
#114Process of producing a lactate ferment
#115Anti-microbial agent from sp. and methods and uses thereof
#116LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY
#117METHOD FOR INCREASING FOOD SAFETY BY MEANS OF A HIGH-PRESSURE TREATMENT OF RAW MATERIALS OR SEMIFINISHED PRODUCTS
#118SYNERGISTIC FUNGICIDAL COMPOSITIONS CONTAINING LACTOPEROXIDASE SYSTEM
#119strain
#120FUSARIUM AND OTHER PATHOGENIC FUNGI AND MYCOTOXIN BIOCONTROL
#121Strains of propionibacterium
#122NOVEL STRAIN OF BACILLUS AMYLOLIQUEFACIENS AND ITS USE
#123Bioprotection using strains
#124BIOPROTECTION USING LACTOBACILLUS PARACASEI STRAINS
#125Method for reducing the content of pathogenic organisms present in food materials
#126Biopreservation methods for beverages and other foods
#127Microbial oxygen absorber
#128Use Of Lactic Acid Bacteria To Reduce Pathogens And As A Bio-Sanitizer
#129ANTIMICROBIAL AND ANTIHYPERTENSIVE PROBIOTIC COMPOSITION, FOOD PRODUCT AND DIETARY SUPPLEMENT COMPRISING MICROORGANISM STRAIN LACTOBACILLUS PLANTARUM TENSIA DSM 21380 AND METHOD FOR SUPPRESSING CONTAMINATING MICROBES IN A FOOD PRODUCT
#130CRYSTALLIZATION RESISTANT FROZEN FOOD PRODUCTS
#131ANTI-FUNGAL AGENT FOR PROCESSED CEREAL FOODS
#132Lactic acid bacteria strain and its use for the protection of food products
#133High-zinc yeast extract, method of producing same and agents and foods containing same
#134Antimicrobial peracid compositions with selected catalase enzymes and methods of use in aseptic packaging
#135NOVEL ENDOLYSIN
#136Salmonella bacteriophage and uses thereof
#137Porphyrin containing lactic acid bacterial cells and use therof
#138Biological degradation of ochratoxin A into ochratoxin α
#139USE OF FUNGAL ORGANISM PYTHIUM OLIGANDRUM
#140Method of reusing rinse water from disinfecting packages with peracid and catalase
#141Methods of disinfecting packages in aseptic packaging using antimicrobial peracid compositions with selected catalase enzymes
#142Variants of a lysozyme and polynucleotides encoding same
#143BACTERIAL ISOLATE, METHODS OF ISOLATING BACTERIAL ISOLATES AND METHODS FOR DETOXIFICATION OF TRICHOTHECENE MYCOTOXINS
#144FOOD ADDITIVE
#145Food Product With Biocontrol And Method
#146Endolysin OBPgpLYS
#147FUSARIUM AND OTHER PATHOGENIC FUNGI AND MYCOTOXIN BIOCONTROL
#148Reduction In Bacterial Colonization By Administering Bacteriophage Compositions
#149Methods of inhibiting and treating bacterial biofilms by metal chelators
#150Method for reducing the content of pathogenic organisms present in food materials
#151LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY
#152FOOD ADDITIVE
#153Enhanced preservation of processed food
#154Compositions and methods for prion decontamination
#155Antimicrobial peracid compositions with selected catalase enzymes and methods of use in aseptic packaging
#156STABILIZATION OF ASPARAGINASE
#157Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria
#158Freshness-keeping liquid
#159Absorbent pads for food packaging
#160Compositions for preparing a coffee beverage comprising hydrolysed chlorogenic acid
#161Composition for Stabilising a Dietary Aqueous Liquid Sensitive to Oxidation
#162NOVEL BACTERIOCIN FROM A NEW STREPTOMYCES SPECIES
#163Absorbent food pad and method of using same
#164Periodontal Bacterial Growth Inhibitor, Oral Hygiene Product, and Food and Drink
#165Degradation inhibitor for flavor or aroma
#166MALTOBIONATE AS ANTIOXIDANT IN FOOD PRODUCTS
#167Novel Bacteriocins, Transport and Vector System and Method of Use Thereof
#168Hydroxybutyrate and poly-hydroxybutyrate as components of animal feed or feed additives
#169Lactic acid bacteria strain and its use for the protection of food products
#170Antimicrobial peracid compositions with selected catalase enzymes and methods of use in aseptic packaging
#171Method of disinfecting packages with composition containing peracid and catalase
#172HARMFUL BACTERIUM CONTROL AGENT CONTAINING BACILLUS THURINGIENSIS
#173Bacterium belonging to the genus and utilization of the same
#174Bacteriophage treatment for reducing and preventing bacterial contamination
#175bacteriophage and uses thereof
#176Composition Comprising A Coupled Enzyme System
#177Method and means for enrichment removal and detection of
#178LACTIC ACID BACTERIA PRODUCING NISIN AT HIGH CONCENTRATION AND METHOD FOR SELECTING THE SAME
#179FORMULATION OF ANTIMICROBIAL FILM, COATINGS AND/OR SPRAYS CONTAINING PORTULACA OLERACEA EXTRACT AND FILM PREPARED THEREFROM
#180Reduction in bacterial colonization by administering bacteriophage compositions
#181Recombinant hexose oxidase, a method of producing same and use of such enzyme
#182Virulent phages to detect in foodstuffs and in food processing plants
#183Lactic acid bacteria
#184Compositions and methods for prion decontamination
#185COMPOSITION, A FOOD, AND A BEVERAGE HAVING AN ANTI-OBESITY ACTION
#186Refrigerated Dough with Enhanced Microbiological Safety
#187Lactic Acid Bacteria for the Treatment of Food
#188Method for Reducing the Content of Pathogenic Organisms Present in Food Materials
#189Controlled Spoilage Food Compositions
#190Porphyrin containing lactic acid bacterial cells and use thereof
#191Method For Improving Keeping Quality Of Food And Drink
#192METHOD AND DEVICE FOR SANITATION USING BACTERIOPHAGES
#193Microbial oxygen absorber
#194Lysozyme-chitosan films
#195Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#196Non-Sour, Unpasteurized, Microbiologically-Stable Food Compositions with Reduced Salt Content and Methods of Producing
#197Encapsulated antimicrobial material
#198Activated citrus peel extract
#199Process
#200Method for treating a food processing facility to control microbial contamination of food products
#201Food preservation systems
#202Microcapsules
#203Lactic acid bacteria producing Nisin at high concentration and method for selecting the same
#204Method for producing lactic acid bacterium culture containing bacteriocin and a method for preserving food products for by using it
#205Microorganism EROM101, having immune enhancement, anticancer and antimicrobial activities
#206Absorbent food pad and method of using same
#207Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith
#208Method of improving storage properties of foods and drinks
#209Composition, a food, and a beverage having an anti-obesity action
#210Expression vectors for treating bacterial infections
#211Recombinant hexose oxidase, a method of producing same and use of such enzyme
#212Method and device for sanitation using bacteriophages
#213Mixed starter culture and uses thereof
#214Anti-bacteriocin
#215Oxygen scavenging system
#216Novel food and the production method thereof
#217Recovery of isoflavones from aqueous mixtures using zeolites or molecular sieves
#218Method for produce sanitation using bacteriophages
#219Virulent phages to control in foodstuffs and in food processing plants
#220Lactic acid bacteria for the treatment of food
#221Methods of inhibiting and treating bacterial biofilms by metal chelators
#222Novel microorganism Pediococcus pentosaceus EROM101, having immune enhancement, anticancer and antimicrobial activities
#223Method of producing macedocin by culturing
#224Mixture of and sp. with antimicrobial activities for the use as natural preservation system
#225Method for reducing acrylamide formation in thermally processed foods
#226Protective cultures and their use in the preservation of foodstuffs
#227Natamycin dosage form, method for preparing same and use thereof
#228Synthetic solution for preserving fresh flowers, fruits, and vegetables without the use of refrigeration, and method of producing same
#229CB1, CB2, and CB3