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7541056 |
High fiber and ready-to-serve, ambient stable fruit-based composition
High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The...
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7482032 |
Carotenoid preparation
A preparation comprising the carotenoids phytoene and phytofluene in an amount which, in combination, is effective in preventing various kinds of damage resulting from oxidation and exposure to UV...
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7479286 |
Dietary lipids for improving skin and coat of pets
A source of dietary lipids containing anti-microbial fatty acids is added to a food composition intended for improving or maintaining the skin health and/or coat quality in a pet by preventing or...
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7455866 |
Process for preserving roasted vegetables
A method for preserving vegetables comprising the steps:
subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling,...
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7435438 |
Disinfectant and method of use
A process is disclosed for treating consumable food products, the process comprising the step of applying to a consumable food product an aqueous disinfectant solution comprising silver dihydrogen...
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7407679 |
Use of cationic preservative in food products
A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of...
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7396551 |
Alkali and alkaline earth metal levulinates as antimicrobial agents
Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt...
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7381439 |
Method and composition for washing poultry during processing
The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of...
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7357956 |
Tea beverage with improved flavor
The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa 1 ...
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7335386 |
Method for preventing acrylamide formation in food products and food intermediates
The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. The treatment...
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7326429 |
Sterilization method of rice and processed rice foodstuffs
The present invention relates to an effective sterilization method including cooking and heating processes, which prevents the quality deterioration of rice and processed rice foodstuffs...
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7322369 |
Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof
Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method...
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7285301 |
Method for producing nutritionally balanced food compositions
This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial...
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7267834 |
Method for reducing acrylamide formation in thermally processed foods
In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing....
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7258883 |
Food and beverage perservative
Non-toxic, naturally derived, preservative compositions are provided for beverage products, food products and other consumer products which include d-limonene, beeswax and monohydric alcohol....
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7217436 |
Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom
The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with...
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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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7192618 |
Antimicrobial composition for pre-harvest and post-harvest treatment of plants and animals
An antimicrobial, anti-bacterial processing aid, food additive and food ingredient is provided to inhibit cellular growth of known pathogenic, indicator and spoilage organisms, such as salmonella,...
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7163709 |
Composition for disinfection of plants, animals, humans, byproducts of plants and animals and articles infected with pathogens and method of producing and application of same
The present invention discloses a composition and method of providing ionic forms or compounds of any combination of three metals to produce a product that can be used as a antimicrobial as defined...
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7128939 |
Pretreatment agent for a fish food
The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt...
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7112323 |
Intracellular proteinacious antimicrobial agents from lactic acid bacteria derived from fermented food samples
The present invention is directed bacterial isolates that produce proteinacious antimicrobial agents effective against a variety of food borne pathogens. The invention includes the bacteria,...
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7105197 |
Process for preparing intermediate moisture vegetables
Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1)...
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7105190 |
Products comprising an isothiocyanate preservative system and methods of their use
The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and...
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7078386 |
Enhancing agent for nerve growth factor production comprising a compound having a coumarin backbone or a compound having a 2-dimethyl chroman backbone
The present invention relates to a medicament, a food, a beverage or a feed, each comprising as an effective ingredient a compound having an enhancing action for NGF production, which is effective...
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7074447 |
Antimicrobial composition comprising potassium sorbate and LAE
The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride...
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7029717 |
Sucralose-containing composition and edible products containing the composition
A composition which is obtained by causing a specific compound to be present together with sucralose. The composition provides a sucralose in a stable form, more particularly, a sucralose which is...
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7026003 |
Processes for preparing an aspartame slurry
The present invention provides processes for preparing a slurry containing aspartame, which is stable and is useful as a sweetener; as well as methods of assessing the stability of an aspartame...
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7008658 |
Apparatus and method for providing treatment to a continuous supply of food product by impingement
An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated...
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6958167 |
Method for applying an air suspension of minute solid particles of CIPC
A method for applying an air suspension of minute solid particles of CIPC to a potato storage facility at ambient temperatures. The minute solid particles are produced from larger solid particles...
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6946155 |
Environmentally compatible processes compositions and materials treated thereby
Environmentally friendly processes for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including pre- and...
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6921548 |
Low pH food composition stabilization process
This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial...
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6902753 |
Acidic solution of sparingly-soluble group IIA complexes
An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA...
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6855358 |
Process for addition of a nutraceutical to a beverage
The present invention discloses a method of introducing a nutraceutical to a beverage comprising treating a beverage with a primary sterilizing agent, such as ozonation, filling a container with...
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6846505 |
Anti-oxidant
The present invention provides an anti-oxidant composition comprising a cyclic compound having formula I or a derivative thereof, wherein R 1 and R 2 are indepednetly selected from —OH, ═O,...
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6838103 |
Deterioration preventive agent for milk-containing foods
Disclosed are a deterioration preventive agent for milk-containing foods containing as its active ingredient a coumarin analog represented by the general formula (1) below, a glycoside of that...
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6833148 |
Green vegetable purees, process for producing the same and foods containing the purees
The green vegetable puree production process according to the present invention, which contains a grinding step and an acid addition step and does not include a heating step, produces an unheated...
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6824802 |
On-demand neutralization of acid-preserved food
The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative...
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6824801 |
Process for producing foods having good keeping qualities and food keeping agents
The present invention provides a food preservative which contains an antibacterial substance having a high safety and which enhances the preservability of a food without exerting an adverse...
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6797308 |
Stabilization of cooked pasta compositions using whey from nisin-producing cultures
The present invention provides fully cooked, ready to heat and serve pasta compositions which are stabilized against the development of toxins from pathogenic bacterial contaminants under...
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6797300 |
Composition for preserving fresh cut flowers, fresh fruits and vegetables without the use of refrigeration
A method of producing and using a solution, and the solution itself, for extending the shelf life of fresh flowers, fruits and vegetables after they are harvested which includes the steps of...
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6770313 |
Method and apparatus for hygienically preparing dried pepper by continuous sterilization and drying processes
A method and apparatus for hygienically preparing dried peppers by continuously sterilizing and drying fresh peppers are provided. The method includes: screening fresh peppers, removing the stems...
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6753031 |
Aqueous preservative
The present invention relates to aqueous preservatives, containing ammonium tetraformate or any other combination of formic acid and ammonia, for grass and other agricultural crops, fish and fish...
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6742660 |
Antibacterial and biodegradable extracting container
An antibacterial, biodegradable extracting container has a filtering surface formed from a water-permeable woven or knitted fabric formed from fibers comprising, as a principal component, an...
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6723364 |
Fog treatment method using a liquid composition for treating fruits and vegetables and implementing device
The invention concerns a fog treatment method using a liquid composition for treating fruits and vegetables, characterised in that it consists in producing a fog treatment mist consisting of...
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6693216 |
Calcium double salts
The present invention relates to calcium double salts having good preservative properties. Said salts can be used in foods, feeds, pet food, cosmetics and pharmaceuticals, food-contact items,...
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6682697 |
Process for sterilization and disinfecting of agriculture and botanic products
The present invention relates generally to the sterilization and disinfection of agricultural and botanical products such as botanical powders. More particularly, the present invention is directed...
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6673382 |
Iron-containing protein composition
Addition of a specific sugar compound to an iron-containing protein composition solution can provide an excellent freezing and thawing stability and restrained precipitate productivity in a thawed...
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6632805 |
Methods for using water-stabilized organosilanes
A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A...
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6630188 |
Stabilization of pigments and polyunsaturated oils
The present invention relates to a method for stabilizing vegetable and animal oils as well as pigments like astaxanthin and canthaxanthin with regard to oxidation. It also relates to a feed for...
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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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