4753 ⎘
Function of food ingredients Preserving against microbes
PASS-THROUGH SYSTEM FOR TREATMENT AND/OR COOLING OF PERISHABLE PRODUCTS AND METHODS OF USE THEREOF
#2MEAT TREATMENT
#3Method for the preparation of a monoglyceride hydrate product
#4EDIBLE OIL/FAT COMPOSITION HAVING BACTERIOSTATIC EFFECT
#5MAGNESIUM ION AS ANTIBACTERIAL AGENT
#6Squeezable spread containing butter and methods of making the same
#7COMPOSITION CONTAINING GLYCOLIPIDS AND PRESERVATIVES
#8Method for sterilizing high-quality meat- and kimchi-based processed food by means of pH adjustment and mild heating
#9MEAT TREATMENT
#10Spirulina infused gummies and method of preparing the same
#11MAGNESIUM ION AS ANTIBACTERIAL AGENT
#12Composition containing glycolipids and preservatives
#13Methods of making a squeezable spread containing butter
#14FOODSTUFF
#15COMPOSITIONS AND METHODS FOR STABILIZING MEAT SUBSTITUTE PRODUCTS
#16Method for the preparation of a monoglyceride hydrate product
#17DEHYDRATION PROCESS AND PRODUCT
#18Lactobacillus fermentum bacteria with antifungal activity
#19NATURAL PRESERVATIVE COMPOSITIONS
#20Compositions of food grade coatings to control pest infestations and methods of applications
#21Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition
#22ANTIMICROBIAL COMPOSITIONS
#23Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition
#24Antimicrobial compositions
#25Method for sanitizing fresh produce
#26PROCESS FOR PRODUCING SYRUP FROM A FROZEN FRUIT
#27Ready To Use Garlic Paste
#28USE OF ERGOTHIONEINE AS A PRESERVATIVE IN FOODS AND BEVERAGES
#29EDIBLE COATING COMPOSITION AND USES THEREOF
#30Systems and methods for producing ozonated water on demand
#31Indulgent edible composition
#32Beverage compositions having low levels of preservative with enhanced microbial stability
#33Method of separating meat components via centrifuge
#34Systems and methods for reducing off-gassed ozone
#35ACTIVE INGREDIENT DELIVERY SYSTEM
#36Sterilizer for foods
#37Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
#38Method for improving the sensory properties and resistance of food and drink products to micro-organisms
#39Scavenging oxygen
#40Scavenging oxygen
#41PREVENTION AND TREATMENT OF ROTAVIRUS DIARRHOEA
#42Method of preparing low-iron lactoferrin
#43Inhibitor against forming biofilm comprising κ-casein macropeptide
#44Apparatus for thawing or cooling food products
#45Method for preserving drinks
#46Acidification and Preservation of Food Products
#47Acidification of Food Products
#48COVALENT MILK PROTEIN/ISOTHIOCYANATE COMPLEXES
#49BIOACTIVE AGENT, PHARMACEUTICAL PRODUCT, COSMETIC PRODUCT, FRESHNESS KEEPING AGENT, AND PLANT AND ANIMAL GROWTH PROMOTING AGENT
#50Mold Inhibiting Emulsion
#51MULTIPLICATION OF THE EFFICACY OF ANTI-INFECTIOUS AGENTS BY A COMPOSITION COMPRISING AN EXTRACT MADE FROM DEHYDRATED AND PARTIALLY SODIUM-FREE SEAWATER
#52VERSATILE DISINFECTANT
#53Multiplication of the efficacy of anti-infectious agents by a composition further comprising a dispersing agent together with a metal activating agent
#54SANITISING COMPOSITIONS
#55Decontamination methods for meat using carbonic acid at high pressures
#56Extended shelf life and bulk transport of perishable organic liquids with low pressure carbon dioxide
#57Systems and methods for ozone treatment of toxin in grain
#58Systems and methods for continuous flow ozone treatment of grain
#59Systems and methods for ozone treatment of grain in grain piles
#60DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#61Systems and methods for reducing off-gassed ozone
#62Beverage Manufacture Using a Static Mixer
#63ANTIMICROBIAL COMPOSITIONS FOR MEAT PROCESSING
#64APPARATUS AND METHOD FOR STERILIZING AND DEODORIZING
#65Antibacterial peptides
#66NATURAL ANTIOXIDANT COMPOSITION FOR MEAT PRODUCTS PRODUCED FROM PHENOLIC EXTRACTS OF MONOFLORAL HONEYS, AND METHOD FOR OBTAINING THE SAME
#67FOODSTUFF TREATMENT COMPOSITION
#68INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS
#69Growth control of oral and superficial microorganisms using gallium compounds
#70PRESERVED PRODUCT; AND PRESERVATIVE COMPOSITION
#71METHODS FOR STERILIZING GLUCANS
#72COMPOSITIONS AND METHODS FOR CONTROL OF LISTERIA MONOCYTOGENES
#73Microbially-stable vitamin E solutions
#74Microbially stable dispersion medium for emulsions
#75Product for the storage of freeze-dried lactic acid bacteria mixed with oral rehydration solution
#76Agent For Improving Viability of Lactic Acid Bacteria
#77Compositions and methods for producing stable negative oxidation reduction potential in consumable materials
#78Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
#79PROBIOTIC COMPOSITION
#80COMPOSITION FOR PROTECTING MEAT OR FISH
#81Stable emulsions of oils in aqueous solutions and methods for producing same
#82RIGID CONTAINER FOR CONTAINING FOODSTUFF COMPRISING FISH
#83System and method for hermetic storage of agricultural commodities during shipping
#84Ozonated liquid dispensing unit
#85Antimicrobial acid formulation
#86Antimicrobial Composition And Its Use In Ready-To-Drink Beverages
#87TOMATO SWEET INFUSION PROCESS
#88SOY COMPOSITIONS HAVING IMPROVED ORGANOLEPTIC PROPERTIES AND METHODS OF GENERATION
#89Bromine-based biocides suitable for food processing
#90Degradation inhibitor for flavor or aroma
#91Method for doing business to retard bacterial, fungal, and viral contamination and mold growth in fruits
#92Food thickening agent, method for producing food thickening agent
#93Method for applying treatment materials to foodstuffs
#94Method of extending color life of modified atmosphere packaged fresh red meat using labiatae plant extracts
#95MAINTENANCE FREE OXIDIZER GENERATION AND APPLICATIO DEVICE FOR ENVIRONMENTAL MICROBIOLOGICAL CONTROL
#96TIGHTLY-FITTING FOOD PACKAGE AND FOOD PACKAGING METHOD
#97SALAD DRESSING COMPOSITION
#98USE OF ERGOTHIONEINE AS A PRESERVATIVE IN FOODS AND BEVERAGES
#99STERILE SUCRALOSE SOLUTION WITHOUT PRESERVATIVES
#100Use of a mixture of carbon dioxide snow and liquid nitrogen in quick freezing applications
#101Microbiocidal Treatment Of Edible Fruits And Vegetables
#102PRE-FERMENTED SYMBIOTIC MATRIX BASED ON A CEREAL SUSPENSION WITH ENCAPSULATED PROBIOTICS, MANUFACTURE PROCESS AND CORRESPONDING UTILIZATION
#103New Combination Of Cationic Preservatives With Taste-Masking Components
#104Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch
#105ANTIMICROBIAL FLAVOURING COMPOSITION
#106Solubilizates of preservatives and method for producing the same
#107Method for inhibiting the growth of bacteria
#108Method of Lowering the Redox Potential of a Liquid by Injection of a Gas While Preventing Foaming
#109OZONE TREATING SYSTEM AND METHOD
#110Enzyme for Obtaining Prebiotic Oligosaccharides
#111Lemon/lime flavored beverages having improved stability
#112OZONE TREATMENT OF LIQUID FOODSTUFF
#113Ozone Emitter, Method and Equipment for Producing the Ozone Emitter, and Method for Utilizing the Same
#114Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum
#115Methods of protecting crops from post harvest microbial decay
#116DECONTAMINATION METHODS FOR MEAT USING CARBONIC ACID AT HIGH PRESSURES
#117METHOD FOR PRODUCING AND PACKAGING JUICE
#118PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
#119Method of separating meat components via centrifuge
#120METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL
#121Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning , the concentrate comprising xanthan and locust bean gum
#122Concentrate for preparing a bouillon, soup, sauce, gravy or for use as seasoning, the concentrate comprising particulates and gelatin and starch
#123PROTEIN HAVING ICE NUCLEATION ACTIVITY
#124METHOD FOR PRESERVING FLAVOR COMPONENT
#125Preservative and additive for food and feed
#126Multi-purpose acid compositions
#127FUMIGATION AND SANITATION OF BIOLOGICAL PRODUCTS STORAGE SYSTEMS USING OZONE
#128AMINE-BASED AND IMINE-BASED POLYMERS, USES AND PREPARATION THEREOF
#129Preservation of acidic beverages
#130METHOD AND APPARATUS FOR SANITIZING AND PROCESSING PERISHABLE GOODS IN ENCLOSED CONDUITS
#131Systems and methods for producing ozonated water on demand
#132Systems and methods for reducing off-gassed ozone
#133CRUSTACEAN-DERIVED PROTEIN HAVING ANTIFREEZE ACTIVITY
#134Pastuerization alternative for blackcurrant pomace, juice and powder
#135Method for an agent containing package
#136Disinfectant and method of use
#137Method for inactivating viruses with slightly acidic arginine
#138Package For Lump Of Meat Having Void Within The Inside Thereof And Method For Production Thereof
#139CONCENTRATE FOR PREPARING A BOUILLON, SOUP, SAUCE, GRAVY OR FOR USE AS A SEASONING, THE CONCENTRATE COMPRISING PARTICULATES AND XANTHAN AND LOCUST BEAN GUM
#140ANTIMICROBIAL COMPOSITIONS AND METHODS FOR TREATING PACKAGED FOOD PRODUCTS
#141Hurdle Technology for Producing Shelf-Stable Guacamole
#142Methods for Inhibiting Benzene Formation in Beverages and Beverages Produced Thereby
#143Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#144ANTIMICROBIAL COMPOSITION AND ITS USE IN READY-TO-DRINK BEVERAGES
#145FOOD SANITATION SYSTEM
#146Antimicrobials Useful for Beverages
#147Reduction of Benzene in Beverages and Compositions Therefor
#148Nutritional supplements for healthy memory and mental function
#149Fish Packing System
#150Process for processing foodstuffs to prolong freshness
#151METHODS FOR REDUCING MICROBIAL CONTAMINATION IN SEAFOOD PROCESSING
#152Treatment of cooking oils and fats with precipitated silica materials
#153Sterilization of Flowable Food Products
#154Method for treating fruit or vegetables with phosphorous ions and corresponding compositions
#155Food Ingredients With Reduced Sourness At Low pH
#156Beverage manufacture using a static mixer
#157Method for Stabilizing the Antiallergic Activity of Lactic Acid Bacteria Against High-Temperature Treatment, Stabilized Compositons, and Food and Drink
#158Stabilization of fresh mozzarella cheese using fermented whey
#159Preservative Systems for Extending Shelf Life of Food Intermediates Through Microbial and Enzymatic Control in Non-Modified Atmosphere
#160Methods and Apparatus for Maintaining Fresh Quality and Safe Food Attributes of Minimally Processed Produce
#161Devices containing lipid emulsions
#162Indulgent edible composition
#163Sweetened Oil Compositions and Methods of Making
#164Beverage compositions comprising a preservative system
#165Beverage preservatives
#166Food cleaning device
#167Medium chain fatty acids applicable as anti-microbial agents
#168Plant Materials Extraction Method
#169Method and Apparatus for Killing Pathogens on Fresh produce
#170Morinda Citrifolia Based Antifungal Formulations and Methods
#171Compositions and methods for improving the efficiency of preservatives in foods
#172MEAT TREATMENT SYSTEMS AND METHODS
#173Device for controlling the gas medium inside a container
#174Method for controlling retention of an organic compound or of a plurality of organic compounds inside a liquid or solid phase and applications of said method, in particular in the agri-food domain
#175Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#176Enhancing clarity and/or stability properties of protein-containing liquids and gels
#177Edible composition and packaging
#178Encapsulated antimicrobial material
#179Microcapsules
#180Process for sterilization and production of fish meat paste product with use of microbubble and sterile fish meat paste product obtained by the process
#181Dough compositions for extended shelf life baked articles
#182Preparation of an edible product from dough
#183Method of preparation and packaging of a fresh food product with respiratory capacity for its conservation and later steam cooking
#184Method for processing fruits and vegetables on the base of lecithin
#185Novel method of dosing liquids with pressurized ozone
#186Stable emulsions of oils in aqueous solutions and methods for producing same
#187Process for inhibiting enzymatic activity
#188Combined use of glycine and/or glycine derivatives and lactate and/or (di)acetate as antibacterial agent against Listeria in foods and/or drinks
#189Use of glycine and/or glycine derivatives as antibacterial agent against gram negative bacterial pathogens in foods and/or drinks
#190Flavored sugarcane juice in aseptic unit packs
#191Method of extending color life of modified atmosphere packaged fresh red meat using Labiatae plant extracts
#192Packaging of meat products with modified atmospheres and/or enhancers
#193Process for the preparation of an extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium
#194Chilled food composition
#195Stabilized non-sour dairy base materials and methods for preparation
#196Method for processing okara
#197Method of inactivating prions
#198Method and apparatus for sanitizing perishable goods in enclosed conduits
#199Methods for preserving food products
#200Shelf-stable acidified food compositions and methods for their preparation
#201Soy compositions having improved organoleptic properties and methods of generation
#202Method and apparatus for preserving beverages and foodstuff
#203Method for an agent containing package
#204Stabilization of fresh mozzarella cheese using fermented whey
#205Novel biological treating agent
#206Decontamination methods for meat using carbonic acid at high pressures
#207Extended shelf life and bulk transport of perishable organic liquids with low pressure carbon dioxide
#208Hydrolysed chitosan as antimicrobial compound and uses thereof
#209Freeze-dried food product
#210Trehalose and suppression of off-flavor notes
#211Mixed starter culture and uses thereof
#212Grinding meat into low-oxygen atmosphere
#213Antimicrobial effect of chitosan in beverages
#214Methods for inhibiting bacterial growth in raw meat and poultry
#215Morinda citrifolla based antifungal formulations and methods
#216Preservatives and protective systems
#217Method of and composition for inhibiting the growth of Clostridium perfringens in meat products
#218Food treatment system and method
#219Process for preparing and packaging a fresh food product for preservation and subsequent steaming and the corresponding package
#220Process for preparing a nutraceutical beverage and a nutraceutical beverage
#221Process for destroying bacteria or controlling bacteria growth in a substrate
#222Steam condensate corrosion inhibitor compositions and methods
#223Method and apparatus for ozination of grain
#224High moisture, shelf-stable acidulated food products
#225Cold shock method improvements
#226Apparatus for liquid food sterilization or enzyme deactivation with supercritical carbon dioxide, and method of liquid food sterilization or enzyme deactivation, and liquid food obtained by the use of the apparatus and the method
#227Concentrated antimicrobial compositions and methods
#228Organic acids incorporated edible antimicrobial films
#229Natamycin dosage form, method for preparing same and use thereof