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US20110123694 TABLE WITH ETHYLENE SCRUBBER  
A display table for supporting produce includes an enclosure, a table top defining an upper surface of the enclosure, a blower, an ethylene scrubber and an outlet. The table top is open to the...
US20130295247 TABLE WITH ETHYLENE SCRUBBER  
A display for supporting produce generating ethylene gas as the produce ripens includes a surface for supporting the produce, a blower positioned in communication with the produce to move a gas...
US20110020424 USE OF THE IRRITATING PRINCIPAL OLEOCANTHAL IN OLIVE OIL, AS WELL AS STRUCTURALLY AND FUNCTIONALLY SIMILAR COMPOUNDS  
The invention provides oleocanthal analogs and methods of using oleocanthals in various formulations including, food additives; pharmaceuticals; cosmetics; animal repellants; and discovery tools...
US20130129881 Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same  
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a...
US20130209617 COMPOSITIONS AND METHODS FOR USE IN PROMOTING PRODUCE HEALTH  
Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings...
US20120076898 APPARATUS FOR PROVIDING FLAVOR TO A BEVERAGE CONTAINER  
A flavor provider for use on a beverage container and method for making the flavor provider is disclosed, wherein the flavor provider has a base layer, an adhesive coating that coats at least a...
US20120231129 FRUIT/VEGETABLE WITH ADDITIVE TO RETAIN FIRMNESS  
A firm and crisp fruit or vegetable, such as a pome or root vegetable, is at least partially infiltrated with an additive to help the fruit or vegetable retain its firmness during processing. In...
US20110217435 FRUIT AND VEGETABLE PESERVATION PROCESS  
An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two...
US20130101712 METHOD FOR REDUCTION OF ACRYLAMIDE CONTENT IN HEAT-TREATED PROCESSED FOOD  
The present invention provides a method for reducing a level of acrylamide in a processed food by using an ingredient which is highly safe and effective in suppressing acrylamide formation. The...
US20120135117 PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES  
A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks...
US20110014334 Treatment of Produce  
There is provided a method of treating produce comprising the step of exposing said produce to an atmosphere containing (i) 100 ppb to 5,000 ppb by volume of one or more cyclopropene compound,...
US20110244096 PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH  
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface...
US20110223298 SELENIUM COVERED BASIC COPPER CHLORIDE, ITS PREPARATION METHOD AND THE USE  
A preparation method for selenium covered basic copper chloride includes the steps of: (a) adding crystalline basic copper chloride (TBCC), water and stabilizer in a reactor; adding sodium...
US20140087039 METHOD FOR PRODUCING SORBIC ANHYDRIDE AND ALSO USE THEREOF AS A PRESERVATIVE IN FOODS  
A method is described for the production of sorbic anhydride, in which alkali metal or alkaline earth metal salts of sorbic acid are reacted with phosgene in an inert organic solvent. In addition,...
US20100047412 Post Harvest Treatment of Fruit  
Methods for protecting fruit, vegetables and ornamentals against post harvest microbial decay by applying systemic acquired resistance inducers such as phosphorous acid and/or one or more of the...
US20130164412 MODIFIED OR INFUSED CINNAMON STICKS FOR BEVERAGE AND FOOD USE  
Flavor infused cinnamon sticks and a method for making the same. Natural cinnamon sticks are infused with various flavors, flavor pre-cursors, or other agents such as vitamins, sweeteners, or food...
US20130203598 USE OF PHOTOSYNTHETIC PIGMENT STABILIZING AGENTS TO REGULATE RIPENING AND QUALITY IN FRUITS AND VEGETABLES  
Methods and compositions to temporarily delay the ripening, maturation, senescence and pathogen infection of produce such as fruits, vegetables and ornamental plants are provided. The methods...
US20110300268 Poultry feed and method of making same  
A poultry feed in the form of weather resistant blocks or logs with the blocks or logs being comprised of ground dry mature sweet corn, water and whole grain.
US20100316773 Hollow-Celery Stick and Celery Pack  
An Apium graveolens L. var. dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed...
US20060177548 Preservative system  
A method for producing a microbiologically stable and safe food composition is described. The method includes the step of contacting a food composition with a saturated, unsaturated, and...
US20130251865 Antioxidant Formulations  
Antioxidant formulations containing new active molecules with tocopherols are disclosed. The best performing formulas contain extracts of green tea that are oil soluble, extracts of rosemary,...
US20130236616 METHOD OF SCAVENGING OXYGEN AND ABSORBING OXYGEN  
Methods of absorbing oxygen are disclosed with the use of compositions useful as oxygen absorbers. The compositions are generally salts of unsaturated fatty acids that have one or more carbon to...
US20110256282 Lipid-Rich Microalgal Flour Food Compositions  
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
US20120045555 FRESH FRUIT PRESERVATIVE AND METHOD OF USING SAME  
A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves...
US20140170245 BIOLOGICAL INORGANIC COMPOUND COMPLEX HAVING REDUCED OXYGEN AND HIGH REDUCING ABILITY  
Provided is an inorganic composite compound having reduced oxygen and a high reducing ability, which includes elements having a positive atomic valence of a plant-derived component and a sulfur...
US20130045313 Low-Calorie, No Laxation Bulking System and Method for Manufacture of Same  
A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a...
US20110033586 Method For Preparing A Flavonoid Slurry  
A flavonoid slurry and a method for preparing a flavonoid slurry comprising the steps of combining water and flavonoid; mixing the water and flavonoid to obtain a flavonoid-water mixture; and...
US20120207892 FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH  
A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70%...
US20130089638 Compositions Comprising Maltotriose And Methods Of Using Same To Inhibit Damage Caused By Dehydration Processes  
Compositions comprising maltotriose are disclosed herein. In certain embodiments, the compositions comprise maltotriose and at least one component whose function is subject to impairment by a...
US20090314679 Prevention of Food Spoilage  
The shelf life of food and produce is extended by exposure to Tachyonized materials. Tachyonized materials, such as silica, may be incorporated in container for food storage and display.
US20070259080 pKa Buffered Flavor Enhanced Reduced Moisture Fruits and Vegetables  
The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made...
US20110027355 HIGH-FLUIDITY AND NON-CAKING PULVERULENT CRYSTALLINE MALTITOL COMPOSITION  
A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 μm; in that it has a maltitol content between 80 and 99.9% by...
US20050191391 Method for holding olives fresh  
Freshly picked olives are preserved in a holding container by adding Ascorbic Acid and Acetic Acid and water. Ascorbic Acid is also used in soaking olive leaves or parts of the olive tree that...
US20110274741 INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION  
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product....
US20130137575 CYCLOPROPENE AMINE COMPOUNDS  
Methods of applying cyclopropene amine derivatives and compositions thereof to inhibit ethylene receptors in plants and plant material are disclosed. Methods include applying to the plant an...
US20080038421 Glassy Matrices for the Stabilzation of Coffee Aroma  
A glassy matrix for coffee aroma is provided in which the level of compounds which degrade aroma has been reduced, enabling the production of improved soluble coffee powder.
US20110195163 MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same  
Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may...
US20090304879 METHOD FOR USING BAMBOO LEAF EXTRACT AS ACRYLAMIDE INHIBITOR FOR HEAT PROCESSING FOOD  
A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo...
US20120201939 Methods for Preserving Fresh Produce  
Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance,...
US20140205723 STABILIZATION OF OXIDIZED FATS  
A method for improving the palatability of a livestock feed or companion animal food product comprising a basal composition containing unsaturated fatty acids that oxidize to form aldehydes or...
US20120003369 Acidification of Food Products  
A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food...
US20050191392 Methods for inhibiting bacterial growth in raw meat and poultry  
The invention provides compositions and methods for treating raw meat to prevent bacterial growth, including Clostridium perfringens and Listeria, on or in the meat. The compositions of the...
US20050249846 Trehalose and suppression of off-flavor notes  
A composition including meat, trehalose, and one or more preservatives, wherein the compositions exhibits less off-flavor than the same composition without trehalose. Also included is a method...
US20120128830 NOVEL LOW SODIUM SALT COMPOSITION  
The present invention relates to novel and unique low sodium salt compositions and the methods used to make them. The low sodium salt compositions include a combination of sodium chloride and...
US20130189411 METHOD FOR PROCESSING FOOD PRODUCT AND FOOD PRODUCT THEREOF  
The invention relates to a method for processing at least one food product. For example, the invention relates to a process of preparing cooked food products, for example fried food products with...
US20090304885 Coffee and Tea Baking Compounds and Method of Producing The Same  
The present application describes coffee and tea-baking compounds and method for producing the same.
US20100159093 METHOD OF TREATING FOODSTUFF  
The present invention relates to a method of improving the safety, the quality and the durability of foodstuffs and raw materials which are used in the production of foodstuffs, and to a foodstuff...
US20080145497 Food Ingredients With Reduced Sourness At Low pH  
Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than...
US20100068359 PRESERVATIVE METHOD  
A method for preserving a food dressing composition is described. The method includes replacement of sodium chloride with potassium chloride or ammonium chloride in order to produce a food...
US20130022715 Devices and Methods for the Rapid, Reliable Detection and Determination of Acrylamide Concentration in Food Substances and Prevention of Acrylamide Formation in the Same  
A device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances is presented. Also described is the use of a kit...
Matches 1 - 50 out of 145 1 2 3 >