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
FILM FOR FOOD PRESERVATION
#2MANUFACTURING METHOD FOR OBTAINING NOVEL CHLORINE OXIDE COMPOSITION FROM DEGRADED HYPOCHLORITE
#3METHODOLOGY FOR EXTENDING THE SHELF LIFE OF PERISHABLE FRUITS THROUGH NON-DESTRUCTIVE, OPTIMUM-THERMAL, AND NON-THERMAL STERILIZATION BASED ON TRACEABLE DATA GENERATED BY AI-BASED ALGORITHMS
#4COMPOSITION FOR MODULATING MICROBIAL GROWTH
#5ANTIMICROBIAL COMPOSITION WITH A LOW ODOR
#6COMPACT DEVICE FOR FOOD SANITATION
#7TREATMENT OF GRAINS OR SEEDS FOR THE CONTROL OF MICROORGANISMS UTILIZING PEROXY ACIDS
#8COMPOSITION AND COMPOSITE ARTICLE FOR FORMING NITRIC OXIDE
#9SYSTEMS AND METHODS FOR HIGH-pH TREATMENT OF FOODSTUFFS AND OTHER SUBSTRATES
#10STABLE THICKENERS AND NUTRITIONAL PRODUCTS TO PROMOTE SAFE SWALLOWING FOR INDIVIDUALS WITH DYSPHAGIA AND METHODS OF MAKING AND USING SAME
#11TREATMENTS, METHODS, AND KITS TO PROTECT AGRICULTURAL PRODUCTS FROM WILDFIRE SMOKE
#12AFLATOXIN REDUCTION IN NUTS VIA UV AND/OR OXIDATION
#13CONTROLLED-RELEASE DELIVERY COMPOSITIONS FOR EXTENDING THE LIFE OF PERISHABLE GOODS AND METHODS OF PRODUCTION AND USE THEREOF
#14CHEMICAL MITIGANTS IN ANIMAL FEED AND FEED INGREDIENTS
#15Compound peroxylactic acid solution and method for manufacturing food grade sanitizer
#16A FREE-FLOWING FOOD GRADE SODIUM NITRITE AND PRODUCTION METHOD THEREOF
#17EDIBLE COATING COMPOSITIONS
#18Method for Preparing Natural Nitrite
#19Materials and methods for extending shelf-life of foods
#20Materials and methods for extending shelf-life of foods
#21EMULSION FOR IMPROVING MEAT
#22DECONTAMINATION TANK AND METHOD FOR TREATING FOOD PRODUCTS
#23METHOD FOR PRESERVING FRESH PRODUCE, SOLID COMPOSITION FOR APPLICATION IN A METHOD FOR PRESERVING FRESH PRODUCE AND PRESERVED FRESH PRODUCE
#24Antibacterial magnesium hydroxide composition
#25COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#26Pesticide residue removal device for refrigerator, and refrigerator
#27FULLERENE AND ITS USE TO MAINTAIN GOOD HEALTH AND TO PROLONG THE EXPECTED LIFESPAN OF MAMMALS
#28COMPOSITIONS, METHODS AND SYSTEMS FOR ELECTROLYTIC TREATMENT OF MYCOTOXIN, GLYPHOSATE, AND MICROBIAL CONTAMINATION
#29PROTEIN PREPARATION AND PACKAGING METHODS, SYSTEMS AND RELATED DEVICES
#30Methods for Use in Food Processing and Preservation
#31BACTERIAL COMPOSITION FOR CONTROLLING FUNGAL SPOILAGE AND USES THEREOF
#32VEGETABLE NOODLES AND METHODS FOR MAKING THE SAME
#33Method of Controlling Insects and Insecticide for Use Therein
#34METHOD OF INDUCING BACTERIAL HEAT SENSITIVITY
#35MATERIALS AND METHODS FOR EXTENDING SHELF-LIFE OF FOODS
#36Method for rapid low-salted pickling of aquatic product
#37ZINC COMPOUNDS IN FOOD IMMERSION APPLICATIONS
#38FINE BAMBOO POWDER AND PREPARATION METHOD THEREFOR AND USE THEREOF
#39Materials and methods for extending shelf-life of foods
#40Materials and methods for extending shelf-life of foods
#41Protein Preparation And Packaging Methods, Systems And Related Devices
#42COMPOSITION FOR USE IN PROCESSED MEAT
#43Functionalized glass beads, use thereof for capturing microorganisms, and corresponding devices
#44Organic natural microbial inhibitor
#45Method for making mesoporous magnesium hydroxide nanoplates, an antibacterial composition, and a method of reducing nitroaromatic compounds
#46ANTIMICROBIAL COMPOSITION
#47CHEMICAL STERILIZATION OF HONEY
#48Antimicrobial Compositions and Uses Thereof
#49Reduced negative zeta potential sanitization method and system
#50HYDROGEN PEROXIDE ANTI-MOLD/BACTERIA/VIRUS SURFACE COATINGS FOR PACKAGING
#51Automated station for salting meat pieces and operating method thereof
#52Method For Treating The Surface Of Plant Parts
#53PARTICULATE FOOD PRESERVATIVE COMPOSITION
#54MANUFACTURING METHOD FOR OBTAINING NOVEL CHLORINE OXIDE COMPOSITION FROM DEGRADED HYPOCHLORITE
#55In situ gelifying powder
#56Electrostatic dispensing of an anti-microbial coating material
#57Method for preparing fine bamboo powder
#58Anti-spoilage freshness preservation formulation and method for making same
#59Film for preserving edible meat
#60Chemical mitigants in animal feed and feed ingredients
#61Stable electrolyte material and solvent material containing same
#62A MULTIPURPOSE POTENTIATOR COMPOSITION AND THE METHODS THEREOF
#63MULTI STEP ANTI-MICROBIAL INTERVENTION PROCESS UTILIZING AN OXIDIZING TREATMENT FOLLOWED BY A LOW PH TREATMENT
#64Antibrowning compositions
#65SOLUTIONS COMPRISING OZONIZED OIL
#66Phytochemical compositions used as disinfectants and food preservatives
#67Chemical mitigants in animal feed and feed ingredients
#68SYSTEMS AND METHODS FOR HIGH PH TREATMENT OF FOODSTUFFS AND OTHER SUBSTRATE
#69Compositions and Methods for Use in Food Processing and Preservation
#70High-content Buckwheat Dried Noodles and Processing Method Thereof
#71Nanocarriers for the delivery of active ingredients
#72Sterilizing Agent Becoming Edible and/or Drinkable By Heat Treatment After Used For Sterilization
#73Method of Controlling Insects and Insecticide for Use Therein
#74Stabilized hypohalous acid solutions
#75Compositions And Methods for Extending Shelf Life of Harvested Crop
#76Method for Inhibiting Both Glycolysis and Glutamine Metabolism in Cells and Use Thereof
#77Osmotic system for maintenance of perishable items
#78Obtention of a solution from extracts of L. for use as a food coating
#79ANTI-MICROBIAL COMPOSITIONS AND RELATED METHODS OF TREATING FOODSTUFFS AND SURFACES
#80Antifreeze solution for food preservation
#81METHOD FOR PRODUCING CHLOROUS ACID AQUEOUS SOLUTION BY ADSORPTION OF CHLORINE DIOXIDE
#82Ethylene scavenging material suitable for use in packages
#83METHOD AND SYSTEM FOR WASHING GRAPES, ESPECIALLY GRAPES FOR WINEMAKING
#84Compositions and methods of treating edible matter and substrates therefor
#85Method for processing vegetables
#86Methods for treating skin irritation
#87Biocide composition and methods of use
#88Stabilized hypohalous acid solutions
#89Method and device for processing berries
#90STERILIZATION METHOD OF SEASONING SAUCE
#91Ozone rain pan
#92Reduced negative zeta potential sanitization method and system
#93Pre-cooked instant food product and process for preparing it
#94ANTIMICROBIAL COMPOSITION
#95Antimicrobial treatment of animal carcasses and food products
#96Stable compositions of uncomplexed iodine and methods of use
#97Advanced oxidative process for microbial reduction
#98Fullerene and its use to maintain good health and to prolong the expected lifespan of mammals
#99AQUEOUS HYPOCHLOROUS ACID SOLUTION
#100Liquid treatment system and method
#101Medium chain peroxycarboxylic acid compositions
#102Method of sanitizing a surface
#103Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#104System, device, and method for preservative concentration control in baking production
#105Ballast Water Treatment Systems
#106Stable electrolyte material and solvent material containing same
#107Ballast Water Treatment Systems
#108Antimicrobial composition
#109BIOLOGICAL INORGANIC COMPOUND COMPLEX HAVING REDUCED OXYGEN AND HIGH REDUCING ABILITY
#110SYSTEMS AND METHODS FOR PACKAGING FOOD PRODUCTS
#111Chemical mitigants in animal feed and feed ingredients
#112Calcium oxide compound with high purity
#113Compositions and methods of treating edible matter and substrates therefor
#114ANTIMICROBIAL COMPOSITIONS AND METHODS OF THEIR USE
#115Electrolyzed water composition
#116Antimicrobial copper compositions and their use in treatment of foodstuffs and surfaces
#117Stable compositions of uncomplexed iodine and methods of use
#118Storage-stable aqueous solutions of chlorine dioxide and methods for preparing and using them
#119Microbicidal aqueous solutions including a monochloramine and a peracid, and methods of using the same
#120Microbicidal compositions including a monochloramine and a peracid, and methods of using the same
#121Medium chain perosycarboxylic acid compositions
#122Method of Controlling Insects and Insecticide for Use Therein
#123Oxygen uptake compositions and preservation of oxygen perishable goods
#124Stabilized hypohalous acid solutions
#125Method for producing chlorous acid aqueous solution by adsorption of chlorine dioxide
#126Post-Harvest Coating for Fresh Produce
#127Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#128Methods Of Producing An Antimicrobial Solution And Methods For Reducing Bacteria On Produce And/Or Minimizing Enzymatic Browning Of Produce
#129Static Fluid Disinfecting Systems and Related Methods
#130Method for processing vegetables
#131Methods for treating inflammation associated with allergic reaction
#132Volatile disinfectant
#133Antimicrobial Compositions and Use Thereof in Food Preservation
#134ANTIMICROBIAL QUATERNARY AMMONIUM ORGANOSILANE COATINGS
#135Growth control of oral and superficial organisms using gallium compounds
#136Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#137Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#138Method of sanitizing edible seeds, particularly mucilage producing seeds
#139FOOD SALT PRODUCT
#140Bubble electrolyzed water generation apparatus and automatic washing apparatus
#141Antimicrobial-antibiofilm compositions and methods of use thereof
#142Ballast water treatment systems
#143Aqueous chlorous acid solution for use as disinfectant
#144METHOD FOR INCREASING FOOD SAFETY BY MEANS OF A HIGH-PRESSURE TREATMENT OF RAW MATERIALS OR SEMIFINISHED PRODUCTS
#145SYNERGISTIC FUNGICIDAL COMPOSITIONS CONTAINING LACTOPEROXIDASE SYSTEM
#146USE OF IODINE-CONTAINING COMPOSITIONS FOR PATHOGEN REDUCTION DURING FOOD PROCESSING
#147ANTIBROWNING COMPOSITIONS
#148Phytochemical compositions used as disinfectants and preservatives for food
#149Bioactive acid agrichemical compositions and use thereof
#150Stabilized chlorine dioxide to preserve carbohydrate feedstocks
#151Compositions and methods for producing stable negative oxidation reduction potential in consumable materials
#152Stabilized hypohalous acid solutions
#153Aqueous chlorous acid solution for use as disinfectant
#154Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#155Method for preparing and conditioning granular burdock roots through combined uniform drying by using radio frequency pretreatment and microwave pulse spouting
#156Oxygen uptake compositions and preservation of oxygen perishable goods
#157Fresh potato preservative and method of using same
#158METHOD FOR STABILIZING AN ELECTROCHEMICALLY GENERATED SANITIZING SOLUTION HAVING A PREDETERMINED LEVEL OF FREE AVAILABLE CHLORINE AND pH
#159Medium chain peroxycarboxylic acid compositions
#160Stabilization of pyrocarbonic acid diesters by finely divided solids
#161Stabilizing sorbic acid in syrup and finished beverage
#162Static fluid disinfecting systems and related methods
#163Method and system for treating food items with an additive and solid carbon dioxide
#164Ozone-based disinfecting device and mixer therefor
#165BIOLOGICAL INORGANIC COMPOUND COMPLEX HAVING REDUCED OXYGEN AND HIGH REDUCING ABILITY
#166FULLERENE AND ITS USE TO MAINTAIN GOOD HEALTH AND TO PROLONG THE EXPECTED LIFESPAN OF MAMMALS
#167Stabilized hypohalous acid solutions
#168Antimicrobial peracid compositions with selected catalase enzymes and methods of use in aseptic packaging
#169Antibrowning compositions
#170Method for disinfecting, sanitizing, and packaging ready-to-eat produce
#171Disinfecting and antimicrobial compositions
#172Food Treatment Method
#173Method for producing bioactive agent, bioactive agent produced thereby, cosmetic, freshness-maintaining agent, growth promotion agent, soil conditioning agent, and pharmaceutical stock solution
#174Method of Reducing Microbes on Food
#175High Pressure Processing of Pathogenostat-Treated Food Articles
#176COMPOSITION COMPRISING CINNAMON
#177COMPOSITIONS AND METHODS FOR PREPARING COOKED RICE
#178Method of reusing rinse water from disinfecting packages with peracid and catalase
#179Systems and methods for producing ozonated water on demand
#180Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#181Bioactive agrichemical compositions and use thereof
#182Bioactive acid agrichemical compositions and use thereof
#183MICROBIAL CONTROL METHOD AND FOOD COMPOSITION
#184NEUTRAL OR ALKALINE MEDIUM CHAIN PEROXYCARBOXYLIC ACID COMPOSITIONS AND METHODS EMPLOYING THEM
#185Method and Production Plant for Manufacturing a Beverage Product
#186Stabilized hypohalous acid solutions
#187VIRUS-INACTIVATING AGENT
#188Systems and methods for reducing off-gassed ozone
#189METHOD FOR REMOVING WATER FROM A FOOD
#190Sterilizer for foods
#191Method for improving the sensory properties and resistance of food and drink products to micro-organisms
#192Medium chain peroxycarboxylic acid compositions
#193Isothiocyanate preservatives and methods of their use
#194METHOD OF TREATING A FOOD PRODUCT WITH AN ANTIMICROBIAL AGENT COMPOSITION AND A TREATED FOOD PRODUCT
#195Isothiocyanate preservatives and methods of their use
#196Synergy of strong acids and peroxy compounds
#197Method and apparatus for controlling microorganisms in food materials by vacuum and resonant ultrasonication
#198Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products
#199METHOD FOR REDUCING HEADSPACE AND MODIFYING ATMOSPHERE IN A FOOD PACKAGE
#200Treatment of animal carcasses
#201Treatment of animal carcasses
#202Methods and compositions for novel liquid crystal delivery systems
#203Method and composition for washing poultry during processing
#204Synergy of Strong Acids and Peroxy Compounds
#205MULTIPLICATION OF THE EFFICACY OF ANTI-INFECTIOUS AGENTS BY A COMPOSITION COMPRISING AN EXTRACT MADE FROM DEHYDRATED AND PARTIALLY SODIUM-FREE SEAWATER
#206VERSATILE DISINFECTANT
#207Stabilized chlorine dioxide to preserve carbohydrate feedstocks
#208Neutral or alkaline medium chain peroxycarboxylic acid compositions and methods employing them
#209Antimicrobial salt solutions for cheese processing applications
#210Disinfecting and antimicrobial compositions
#211Anti-microbial coated devices and methods for making same
#212Multiplication of the efficacy of anti-infectious agents by a composition further comprising a dispersing agent together with a metal activating agent
#213Freshness-keeping liquid
#214REDUCED NON-FIBER CARBOHYDRATE PRESERVATIVE TREATMENT FOR PROCESSED FOODS
#215High solids adsorbent formulation and spry drying
#216Polysiloxane (silicone) treatment composition for suppression of mold and spoilage on animal feed and forage, and methods of using same
#217Aqueous Organic Acidic Solution for Sterilization and Microbial Growth Inhibition
#218Systems and methods for reducing off-gassed ozone
#219Compositions and methods for preserving cut apples
#220APPARATUS AND METHOD FOR STERILIZING AND DEODORIZING
#221Tandem use of catholyte and anolyte to clean and sanitize fruit and vegetables
#222METHOD FOR IN-PROCESS DECONTAMINATION IN FOOD PREPARATION AND PROCESSING AND FOR REDUCING MICROBIAL CONTENT IN COSMETICS, PHARMACEUTICALS, DAILY-CARE PRODUCTS AND ANIMAL AND PLANT FOOD AND FOR TREATMENT OF SURFACES
#223Growth control of oral and superficial microorganisms using gallium compounds
#224Method and composition for washing poultry during processing
#225Process for producing aqueous chlorous acid solution for use as disinfectant
#226Agent For Improving Viability of Lactic Acid Bacteria
#227Compositions and methods for producing stable negative oxidation reduction potential in consumable materials
#228Method and system for treating food items with an additive and solid carbon dioxide
#229In-situ enclosed or semi-enclosed space sanitation and deodorization
#230Use of polydimethylsiloxane and/or siloxane (silicone) derived chemical compounds in the suppression of mold and spoilage on harvested forages
#231Methods for preserving fresh produce
#232Microorganism Reduction Methods and Compositions for Food with Controlled Foam Generation
#233NON-FRIED APPLE FOOD PRODUCTS AND PROCESSES FOR THEIR PREPARATION
#234MAINTENANCE FREE OXIDIZER GENERATION AND APPLICATIO DEVICE FOR ENVIRONMENTAL MICROBIOLOGICAL CONTROL
#235Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#236Isothiocyanate preservatives and methods of their use
#237Preservative systems comprising cationic surfactants
#238PRESERVATIVE METHOD
#239ACIDIFIED FOOD METHODS AND COMPOSITIONS
#240OZONATED LIQUID DISPENSING UNIT
#241Prevention of Food Spoilage
#242Sodium-potassium hexametaphosphate and potassium metaphosphate with a low insolubles content
#243OZONE TREATMENT OF LIQUID FOODSTUFF
#244Method of disinfecting packages with composition containing peracid and catalase
#245Method For Treating Agricultural Products Of Vegetable Origin and the Side-Products and/or Derivatives Obtained By Treatment
#246Hypochlorite Technology
#247Composition Comprising A Coupled Enzyme System
#248AQUEOUS CARBON BLACK FORMULATIONS FOR INK JET
#249Preservative and additive for food and feed
#250Multi-purpose acid compositions
#251Stabilization of dicarbonate diesters with protonic acids
#252Method of Improving the Biocidal Efficacy of Dry Ice
#253Medium chain peroxycarboxylic acid compositions
#254Systems and methods for producing ozonated water on demand
#255Systems and methods for reducing off-gassed ozone
#256Disinfecting methods and compositions
#257Packaging for Extending Life of Respiring Produce and Other Perishable Foodstuffs
#258Food product treatment using alkaline electrolyzed water
#259Antimicrobial salt solutions for food safety applications
#260Method for an agent containing package
#261Disinfectant and method of use
#262Bioactive agrichemical compositions and use thereof
#263Bioactive acid agrichemical compositions and use thereof
#264Food preservation compositions and methods
#265Bioactive acid agrichemical compositrions and use thereof
#266Bioactive acid agrichemical compositions and use thereof
#267Bioactive agrichemical compositions and use thereof
#268Bioactive agrichemical compositions and use therreof
#269ANTIMICROBIAL COMPOSITIONS AND METHODS FOR TREATING PACKAGED FOOD PRODUCTS
#270COMPOSITIONS AND METHODS FOR REDUCING MICROBIAL CONTAMINATION IN MEAT PROCESSING
#271Method for ensuring the use of brine with an optimal composition
#272Method and composition for washing poultry during processing
#273Method of disinfecting food and food preparation areas
#274Food preservation compositions and methods of use thereof
#275Treatment of cooking oils and fats with precipitated silica materials
#276ANTIBACTERIAL COMPOSITION
#277Composition to preserve food
#278CONTROLLED GAS RELEASE FROM A MELT PROCESSABLE COMPATIBLE POLYMER BLEND
#279Method for extending the shelf-life of powdered nutritional formulations which contain viable probiotics
#280Treatment System and Method for Preserving Fresh Produce
#281ACIDIFIED FOOD METHODS AND COMPOSITIONS
#282Active antiseptic water or active water-based fluid, and production method and apparatus for the same
#283Treatment of animal carcasses
#284Process for the disinfection and/or preservation of harvested plant material
#285pKa buffered flavor enhanced reduced moisture fruits and vegetables
#286PROCESS FOR ANTIMICROBIAL TREATMENT OF FRESH PRODUCE, PARTICULARLY MUSHROOMS
#287Method of disinfecting food and food preparation areas
#288Method for controlling microbial contamination of a vacuum-sealed food product
#289Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#290COMPOSITION FOR DISINFECTION OF PLANTS ANIMALS HUMANS BYPRODUCTS OF PLANTS AND ANIMALS AND ARTICLES INFECTED WITH PATHOGENS AND METHOD OF PRODUCING AND APPLICATION OF SAME
#291Food surface sanitation tunnel
#292Method of Improving Biocidal Efficacy of Dry Ice
#293Method and composition for inhibition of microbial growth in aqueous food transport and process streams
#294Antimicrobial salt solutions for food safety applications
#295Non-Sour, Unpasteurized, Microbiologically-Stable Food Compositions with Reduced Salt Content and Methods of Producing
#296CO2 CONTAINING ANTIMICROBIAL FORMULATIONS TO TREAT FOOD PRODUCTS DURING PROCESSING STEPS
#297Method and equipment embodiment for disinfection and preservation of foodstuffs and other products by means of o3 o2 co2 argon, uv-c light and ultrasound in vacuo
#298Compositions and methods for preserving cut apples
#299EDIBLE ANTI-MICROBIAL FOOD COATING MATERIALS
#300Application system with recycle and related use of antimicrobial quaternary ammonium compound