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7601376 |
Preservation of produce
Food safety and longevity of still respiring fruit or vegetable pieces are enhanced reliant on a treatment process where the cut surfaces (preferably cleaned of cell debrit) are subjected to both...
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7258882 |
System for maintaining fresh quality and safe food attributes of minimally processed produce
A system and method of maintaining the integrity of freshly harvested, or freshly cut fruits and vegetables. Specifically, the invention focuses on a distinct series of processes which confer a...
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7214399 |
Shelf stable vegetable composition and method of making
The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the...
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6749875 |
Fruit and vegetable preservative
Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are sprayed or dipped in a solution containing a flavonoid and an anti-oxidant...
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6703059 |
Process for producing burgundy-colored flavored olives and product made thereby
A process for producing burgundy colored olives including the steps of darkening the color of the olives ( 21 ); neutralizing the pH of the olives ( 23 ); while neutralized, soaking of the olives...
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6689403 |
Mixture for reddening meat products
The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×10 8 and 5×10 10 germs of a...
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6630187 |
Fruit preservation system
A process for preserving fruit is disclosed which comprises covering the fruit with a mixture of apple cider, water, white sugar, brown sugar, and cornstarch, with optional flavoring or coloring...
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6358555 |
Process for producing frozen avocados
A process for producing frozen avocados which will not easily disintegrate or discolor on and after thawing or defrosting. The process includes the steps of cutting avocados into a plurality of...
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6352727 |
Bactericides
An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used...
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6251453 |
Process for preparing fruit of the plant of Solanaceae capsicum
A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a...
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6224926 |
Natural antibrowning and antioxidant compositions and methods for making the same
The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for...
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6221417 |
Conversion of xanthophylls in plant material for use as a food colorant
This invention relates to the in situ process for converting non-free-form xanthophylls to free xanthophylls in the biological material of the plant. The method, more particularly, relates to a...
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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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6113958 |
Method of preventing wound-induced browning in produce
A method of preventing wound-induced browning in lettuce by applying a short thermal stress induced by immersing the lettuce in water at approximately 40° C. to approximately 60° C. for...
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6093433 |
Process for preserving product quality of lychee
An improved process for preserving the product quality of lychee fruit, particularly the pericarp color comprising the following steps; (i) treating fresh lychee fruit with cold water; (ii)...
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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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6033701 |
Hydraulic pressure sterilization and preservation of foodstuff and feedstuff
Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of...
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6022573 |
Plant extract
A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry...
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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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5985303 |
Shelf-life extender for food use
The invention provides a shelf-life extender for upholding the freshness of food, such as meat, vegetables, fruits, etc., in retail packages or in a refrigerator for an extended period of time. An...
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5952027 |
Method for browning precooked, whole muscle meat products
A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle...
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5942270 |
Process of preserving the green color of green beans
A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.
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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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5922383 |
Method for brine free long term storage of pickles
The present invention relates to a method for long term storage of pickles in an environment free of brine or other liquid media. The method includes treating cucumbers in a brine solution at a...
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5922382 |
Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces
This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving...
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5914143 |
Long-term preservation of apple slices and the like
Apple slices are introduced into a preservative solution comprising about 8%-20% of a sweetening agent, about 0.1%-0.6% of an edible acid, and about 0.015%-0.025% of sulfur dioxide. The fruit...
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5908650 |
Pigment composition containing anthocyanins stabilized by plant extracts
An improved pigment composition containing an anthocyanin pigment and a pigment-improving agent selected from the group consisting of flavonoid glycuronides, flavonoid glucuronides, and caffeic...
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5888574 |
Process to improve color stability of fruits and vegetables containing carotenoids
The color of vegetables and fruits which contain carotenoids is stabilized by adding to water particles of tea, by-products of tea extraction, a spice, rice bran, tomato skins, tomato seeds and/or...
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5879730 |
Method of enhancing color in a tea-based foodstuff
A method of inducing the formation of color determining compounds in a tea-based food product, characterized in that the tea leaves are treated with an exogenous laccase, polyphenol oxidase or...
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5876773 |
Process of making a plant extract
A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry...
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5871794 |
Stabilized guacamole and method for making same
A composition for a guacamole preparation that inhibits spoilage and/or oxidation of the avocado fruit present in the preparation and the discoloration and souring that commonly accompanies...
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5858432 |
Methods for shipping broccoli without ice
A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a...
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5837311 |
Industrial processing of tomatoes and product thereof
Tomatoes are separated into desirable food products by subjecting them, after conventional preliminary treatments, such as crushing, to a separation of serum from pulp by centrifugation at...
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5837304 |
Olive processing method
Methods of debittering and coloring black ripe olives include the steps of treating the olives with iron solution at elevated temperature, in the absence of oxidizing agents, followed by the step...
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5695799 |
Process for producing wheat flour and wheat flour products
This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To...
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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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5599571 |
Process for preserving leafy produce
This invention relates to a process for preserving leafy produce. The process comprises exposing the produce to be treated for a period of time to a dilute aqueous solution of a preservative...
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5593714 |
Method of pressure preservation of food products
Foods and food ingredients are sterilized and preserved by the application of pressure of 250 KPa (25,000 psi) for 5 days. Some seafood requires maintenance of pressure for the duration of storage....
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5556655 |
Metal ion compositions and methods for improving wheat-based products
Wheat-based products of improved brightness such as noodles, pastas, doughs and vital wheat gluten are provided which include a source of Zn +2 ion, most preferably zinc chloride, and/or a source...
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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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5482727 |
Method for improving the color of containerized green vegetables
There is provided a method for improving the color of containerized green vegetables, comprising the steps of: (a) blanching the vegetables for an extended period of time; (b) packing the blanched...
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5460841 |
Process for ripening bananas and other produce
A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume...
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5445839 |
Powders of plant green juice and process for their production
Powders of plant green juice having an improved stability and tastiness which are storable for a long period of time, characterized in that said powders comprise: (a) dry powders of the plant...
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5424407 |
Crocetin-containing coloring
A stabilized crocetin-containing colorant which has as an effective component a crocetin included by cyclodextrin. This colorant is imparted with resistance against light and various chemicals to...
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5346697 |
Active oxygen scavenger
The present invention relates to an active oxygen scavenger which has been found to be contained in a water or organic solvent extract of rice. This active oxygen scavenger may be used as a...
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5326583 |
Method for preparing snack from chlorophyll-containing plant tissue
A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete...
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5308630 |
Method for preserving sliced, cored fruit with complementary food center
A method and package for packaging and preserving a sliced cored whole fruit (10) together with a complementary food (18). The whole fruit is prepared by coring to define an elongate central...
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5304679 |
Compositions and methods for inhibiting browning in foods
Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible...
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5260070 |
Microwave reconstitution of frozen pizza
A method of making a microwave reconstitutionable pizza including coating the outer peripheral edge of the pizza crust with a liquid crust coloring substance, which includes an aqueous solution of...
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5162127 |
Method of inhibiting discoloration of foodstuffs with hydrolysis mixtures of aldonic and sulfites
Foodstuffs subject to oxidative or enyzmatic discoloration particularly fruits, vegetables and cereal grains are treated with a combination of hydrolysis mixtures of aldonic acids and their...
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