4607 ⎘
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 Inorganic compounds
Antimicrobial compositions and methods for treating packaged food products
#302Antimicrobial salt solutions for cheese processing applications
#303Elimination of pathogens on cooked and other ready-to-eat products and on processing surfaces using electrolyzed water
#304Use of a phosphate mixture for the production of concentrated solutions and brine for the food industry
#305Antimicrobial salt solutions for food safety applications
#306System and method for spraying meat products with an anti-microbial agent
#307Metal-containing compositions, preparations and uses
#308Disinfecting and antimicrobial compositions
#309Novel method of dosing liquids with pressurized ozone
#310Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith
#311Use of a phosphate mixture for the production of concentrated solutions and brine for the food industry
#312Neutral or alkaline medium chain peroxycarboxylic acid compositions and methods employing them
#313Antibacterial composition and methods thereof comprising a ternary builder mixture
#314Polylysine-containing food additive and acidic adjuvant
#315Preservation structure and preservation repository using the same
#316Controlled-acidity composition
#317Method of producing eggshell powder
#318Method for washing foodstuff with activated water
#319Shelf-stable acidified food compositions and methods for their preparation
#320Process of antimicrobial treatment of fresh produce, particularly mushroom
#321Novel synergistic rapid-sanitization method
#322Wine-based disinfectant
#323Method for an agent containing package
#324Methods for reducing the population of arthropods with medium chain peroxycarboxylic acid compositions
#325Novel method of sanitizing food products and other target items
#326Novel biological treating agent
#327Acidic solution of sparingly-soluble group IIA complexes
#328Composition comprising intercalated metal-ion sequestrants
#329Acidic solution of sparingly-soluble group IIA complexes
#330Highly acidic metalated organic acid
#331Recovery of isoflavones from aqueous mixtures using zeolites or molecular sieves
#332Medium chain peroxycarboxylic acid compositions
#333Shelf-stable foodstuffs and methods for their preparation
#334Method for acidifying and preserving food compositions using electrodialyzed compositions
#335Frozen biocidal compositions and methods of use thereof
#336Medium chain peroxycarboxylic acid compositions
#337Flavor and microbiologically stable food composition
#338Composition for the control of pathogenic microorganisms and spores
#339Process for preparing a nutraceutical beverage and a nutraceutical beverage
#340Method and composition for washing poultry during processing
#341Formulations of compounds derived from natural sources and their use with irradiation for food preservation
#342High moisture, shelf-stable acidulated food products
#343GRAS two acid low pH compound consisting of citric and hydrochloric or phosphoric acids
#344Cold shock method improvements
#345Cold shock method improvements
#346Isothiocyanate preservatives and methods of their use
#347Method for reducing acrylamide formation in thermally processed foods
#348Hydrogen peroxide stabilizer and resulting product and applications
#349Method for preserving food using metal-modified apatite and food container used therein
#350Yield and shelf life for meats
#351Sanitizing food products with prewash
#352Sanitizing food products with recirculating dewatering stream
#353Process for safely decontaminating the chill water used in meat processing
#354Antimicrobial quaternary ammonium organosilane coatings
#355Method and system for manufacturing sushi food products that remain stable for extended periods of time