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6713466 |
Processes for preparing sterol esters
A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol,...
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6462022 |
Lisinopril compositions having large-particle DCPD
The present invention relates to a pharmaceutical composition comprising lisinopril and dibasic calcium phosphate dihydrate (DCPD), produced by a process comprising mixing lisinopril and DCPD with...
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6210729 |
Green color of processed vegetables containing a water-insoluble zinc salt of a fatty acid and methods therefor
Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility....
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6054160 |
Compositions and processes for maintaining the fresh sensory attributes of freshly-cut apples
Compositions and processes are disclosed for treating fresh-cut apple pieces by dipping cut apple pieces in an aqueous solution containing GRAS (Generally Recognized As Safe) substances that...
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6004601 |
High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables
A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous...
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5939117 |
Methods for preserving fresh fruit and product thereof
Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the...
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5888568 |
Limitation of browning
A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing...
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5616360 |
Method for processing fresh melons
A method for processing melons provides greatly enhanced shelf life and maintains excellent quality of melon products so that they are suitable for human consumption. The harvested fresh melons are...
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5576046 |
Method of treating fresh fruit
A method of treating fresh fruit which gels the pectin in the fruit to keep the fruit's juice from separating from the fruit during subsequent processing. The method includes soaking the fruit in a...
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5547693 |
Method of preserving natural color on fresh and minimally processed fruits and vegetables
The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration
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5391384 |
Process for controlling after-cooking darkening in par-fried French fried potatoes
Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex...
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5292544 |
Tricalcium phosphate to generate smoothness and opaqueness in reduced fat liquid food products and method
A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in foods...
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5151284 |
Method of preparing green beans and the resulting product
Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at...
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5112639 |
Reusable brine for conserving cucumber
The invention relates to a brine for conserving cucumbers in bulk which is low in sodium chloride and optionally sodium-free. The brine according to the invention is an aqueous solution containing...
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4911940 |
Food treatment
Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color...
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4882190 |
Method of producing sulfite-free sugarbeet pulp
A method of producing sulfite-free sugarbeet pulp involving contacting sugarbeet pieces with a sulfite-free aqueous solution containing a non-sulfite antioxidant composition containing sodium...
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4818549 |
Preservative method and preserved fruit or vegetable product, using citric acid, sodium and calcium chloride-containing preservative composition
Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color...
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4777055 |
Process for preparation of a preserve of radish
A process for preparing preserve of radish which comprises cleanly washing the raw material, dressing the raw material, shape-retaining by plasticization, heat treating for deodorization,...
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4615924 |
Coating and container for retention of green color of vegetables
A coating composition and container coated with said composition comprising a water insoluble organic coating and having incorporated therein zinc oxide and an alkaline earth metal material in an...
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4478860 |
Process for improving the organoleptic properties of canned green vegetables
A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to...
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4448794 |
Coating of artificially colored cherries
A process for coating artificially colored real cherries in which they are contacted firstly with an aqueous solution of an edible calcium salt, then with a warm aqueous solution of a low-methoxy...
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4221819 |
Water and color retention treatment for frozen processed shrimp
In a process for treating shrimp that comprises (a) soaking whole, peeled and deveined shrimp in an aqueous solution containing at least one phosphate salt; and (b) thereafter freezing said soaked...
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4035518 |
Method for obtaining aflatoxin-free food products
A method for obtaining food products substantially free of aflatoxin in the form of particles, kernels, and the like, is disclosed wherein a food product such as whole grain seeds or whole kernel...
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3895119 |
Moisture removal from calcium treated cut plant surface
The process of treating the freshly cut surface of a fresh edible plant product with a dilute solution of calcium chloride and rapidly drying the treated surface to a state of slight dampness.
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3806610 |
METHOD FOR MAKING A COMPRESSED, FREEZE-VACUUM-DEHYDRATED BLUEBERRY PRODUCT OF INCREASED DENSITY
Method for making compressed, freeze-vacuum-dehydrated blueberries comprising the steps of sulfiting to effect a sulfite content therein after dehydration of about 750-1250 ppm,...
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3660113 |
PROCESS FOR PRODUCING POTATO CHIPS
Fried potato particles, frequently identified as potato chips or French fries, are prepared having an acceptable color, one from Color 4 through 7 of the Color Reference Standard of the...
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3533810 |
COMPOSITIONS AND METHODS FOR COATING FRUITS AND VEGETABLES
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3451824 |
PROCESS OF DISCOLORATION IN CHERRIES WITH EDTA
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3322545 |
Method of making and adjusting the color of a powdered food product
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3101271 |
Process for preserving tomatoes and the like
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3063849 |
Method of producing dehydrated cooked potatoes
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3051578 |
Composition and process for treating potatoes
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2989403 |
Canning processes
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2987401 |
Composition and method for inhibiting discoloration of cut organic materials
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2973272 |
Process for treating coconut and edible product
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2946690 |
Method of preparing barrel pack pickles
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2944903 |
Process for stabilizing crops and the resulting product
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2894843 |
Preservation of comestibles with suspensions
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2893878 |
Process for retarding non-enzymatic browning of potatoes
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3767823 |
Title is not available
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3578466 |
Title is not available
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