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WO/2023/023810A1 |
An onsite system for generating a fumigant for use with foodstuffs comprising: an active fumigant vaporizing station comprising: a first water heater; a heat exchanger connectable to the first water heater to receive heated water therefr...
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WO/2023/026539A1 |
The present invention is a device for calculating the production volume of immersion storage-use saline water/ice and/or water/ice, the foregoing comprising saline water and saline ice or water and ice which are to be used for refrigerat...
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WO/2023/018324A1 |
The assemblable solar food dehydrator is an ergonomically designed product for preserving food by means of solar dehydration. The invention is composed of a dehydration chamber consisting of a variety of parts that accomplish different p...
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WO/2023/017496A1 |
The present invention provides a system for treating a granular organic material with ozone comprises: a processing vessel having an upper end and an opposed lower end, in which the vessel comprises an inlet located at or adjacent the up...
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WO/2023/014634A1 |
Methods, kits, and treatment compositions for treating agricultural products to reduce or preventing wildfire smoke taint or other types of taint, including treated agricultural products, are provided. One or more treatment compositions ...
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WO/2023/006236A1 |
In a method for preserving harvested plant material and/or harvested fungal material for human consumption, the plant material and/or the fungal material is combined for a certain time with an immersion bath solution consisting of a tota...
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WO/2023/000612A1 |
Disclosed are a fungicide for botryodiplodia theobromae and the use thereof. Lysinibacillus boronitolerans or fermentation liquor thereof is prepared into the fungicide for botryodiplodia theobromae.
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WO/2023/286918A1 |
The present invention provides a method for producing a white kimchi juice and a white kimchi juice produced thereby, the method comprising the steps of: (1) obtaining a juice by extracting white kimchi; (2) carrying out primary aging of...
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WO/2023/283605A1 |
The present invention relates to an aqueous antimicrobial composition with a low odor, comprising (a) a first volatile carboxylic acid, (b) a second non-volatile carboxylic acid, (c) a first percarboxylic acid, (d) a second percarboxylic...
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WO/2023/275866A1 |
This disclosure relates to laminas and uses of same, the lamina made of at least 90% w/w dried, adhered together vegetables, the lamina withstanding disintegration during storage and allowing disintegration when cooked.
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WO/2023/275378A1 |
Vacuum system, in particular for food processing, comprising: a main valve (20) being connectable to a processing chamber, a vacuum pump (10) having an inlet (12) and an outlet (14), wherein the inlet (12) is connected to the main valve ...
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WO/2022/272257A1 |
A process for sterilization or disinfection treatment, comprising the following steps: a) obtaining a hydrogen peroxide vapour from an aqueous hydrogen peroxide solution having a dry residue determined at 105 °C of at most 5 ppm and a t...
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WO/2022/263767A1 |
A method (P) for pasteurising food packaged in a container (1) designed to hermetically preserve food, the container having a pot (2), a lid (3) provided for closing the pot, and a rubber seal (4) arranged between the opening of the pot ...
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WO/2022/266344A1 |
Described herein are coating compositions and methods of treating fruits and vegetables to resemble the visual appearance of a natural wax bloom on the surface of the fruit or vegetable. The coating composition including a coating agent....
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WO/2022/256947A1 |
The invention relates to a method for manufacturing deep-frozen, double-fried plantains (banan peze), which involves pre-cooking and freezing the fried plantains. The method enables the food to be better preserved and saves time. Since t...
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WO/2022/248675A1 |
The invention relates to the field of natural biofilms for extending the freshness of food and slowing down the ripening and water loss. In particular, Applicants surprisingly provided a edible post harvest fruits, vegetables, cut flower...
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WO/2022/248845A1 |
The specification describes a doped zeolite having the BEA framework type and a silica to alumina ratio (SAR) between 100 : 1 and 5 : 1, wherein: the zeolite is doped with palladium and bismuth, and the content of any individual metal ot...
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WO/2022/248949A1 |
A method for manufacturing sliced frozen onion, shallot or garlic, including cleaning (100), slicing (200) and freezing (300) of a raw material, according to the invention is characterized in that the unnecessary organic components are r...
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WO/2022/246335A1 |
Fluence non-uniformities across a surface portion of a target (organism or inanimate object) due to inherent non-uniformities in the irradiation beam and/or shadowed target surfaces, are known to limit the effectiveness of target kinetic...
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WO/2022/245203A1 |
The invention relates to a device for disinfecting leaf-shaped products such as leafy-vegetable and/or herb leaves, wherein the device is provided with a housing and with at least one conveying device by means of which the leaf-shaped pr...
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WO/2022/241073A1 |
Devices, systems, and methods for releasing active ingredients, including volatile active ingredients, are described. The active ingredients may be released for agricultural applications prior to, during, and/or after harvest of produce....
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WO/2022/223567A1 |
The present invention relates to a method for coating a perishable food product such as fresh fruits and vegetables; the coating comprises applying a bleached CNF composition to said food product. The invention further provides for coati...
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WO/2022/225926A1 |
Compositions and methods for controlling a plant pest or for treating or preventing plant disease are provided. Such compositions and methods comprise a bacterial strain that controls one or more plant pests or that improves at least one...
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WO/2022/220230A1 |
Provided area: a pallet that is highly effective in maintaining the freshness of a foodstuff and can be flexibly adapted to various sizes of storage/transportation equipment; and a foodstuff management method using the pallet. The pall...
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WO/2022/221776A1 |
Controlled-release delivery compositions/systems are disclosed for use in the reduction in postharvest spoilage of fruits, vegetables, and plants by utilizing at least one matrix in which at least one volatile shelf-life extending agent ...
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WO/2022/219308A1 |
The invention relates to a UV-curable composition comprising: (i) a silicone comprising epoxy groups; (ii) an iodonium salt; and (iii) a metal-doped zeolite. A kit, from which the UV curable composition may be prepared and which also for...
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WO/2022/215654A1 |
This method for treating a vegetable comprises: step A for cutting the vegetable to be treated into bite-size pieces; step B for, after performing step A, putting the vegetable into a storage basket; step C for, after performing step B, ...
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WO/2022/215673A1 |
The present invention provides a method for adjusting a component of a harvested crop, and, in particular, the flavor of produce such as a vegetable or a fruit. According to one embodiment of the present invention, a flavor adjustment me...
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WO/2022/217089A1 |
Presented are compositions that can be used as antimicrobial coatings or protective coatings for agricultural (e.g., food) products. The compositions can comprise one or more saturated glycerides selected from monoglycerides and diglycer...
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WO/2022/209941A1 |
The present invention makes it possible to adjust the maturation period for a food/beverage stored in a storehouse in response to a request from a recipient who will receive the food/beverage stored in the storehouse. A storehouse accord...
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WO/2022/212556A1 |
Presented herein are barrier film compositions that can be used, for example, as protective coatings for plant matter (e.g., agricultural products). In some embodiments, the compositions delay moisture loss and/or decrease respiration to...
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WO/2022/212597A1 |
Presented herein are barrier film compositions that can be used to extend the shelf life of agricultural products. The barrier film compositions can comprise a monoglyceride, a fatty acid or a salt thereof, a biopolymer, and water and ha...
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WO/2022/201214A1 |
The method for thermally treating food products provides for arranging a treatment chamber, equipped with an opening for inserting at least one said food product, a closing element for said opening, an oxygen sensor positioned inside the...
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WO/2022/201108A1 |
The invention relates to a device, a container and a method for preserving perishable food (2), which can be used or applied for conventional storage of the food (2) in order to keep it fresh and edible, but in particular free of mould, ...
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WO/2022/197777A1 |
The present disclosure relates generally to a shelf-stable and freeze-stable edible coating composition comprising a crystalline phase and a non-crystalline phase and methods of making and producing the same.
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WO/2022/186118A1 |
The present invention addresses the problem of providing: a food packed in a container that includes a food composition which is imparted with a desired flavor and color with use of a Maillard reaction; and a production method for the sa...
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WO/2022/180445A1 |
A method of improving a shelf-life of a food product is described. The method includes adding to the food products, a food preservative, wherein the food preservative comprises a coconut paring residue extract (CPRE), and wherein the CPR...
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WO/2022/175359A1 |
The present invention relates a dry foodstuff composition comprising a foodstuff matrix and one or more soluble fibres. The present invention also relates to processes for providing such composition and uses of such composition.
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WO/2022/170429A1 |
Multiple environmental, economic, and ecological issues are linked to a limited number of chemicals such as carbon dioxide, sulphur dioxide, methane, nitrous oxide, methanol, formaldehyde and ethylene or disposal of some waste products f...
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WO/2022/168061A1 |
The present invention relates to a process for freezing kinds of fresh coconut fruits comprising the following steps: i) Selecting coconut fruits; ii) Cleaning the coconut fruits; iii) Drying the surface of the husked coconut fruits; iv)...
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WO/2022/168086A1 |
Provided herein are freeze-dried nutraceutical compositions including a mixture of at least 10% w/w of a fruit and/or vegetable puree; at least 5% w/w of an edible oil; and at least 0.05% w/w of an exogenous nutraceutical; wherein the fr...
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WO/2022/167921A1 |
The present invention discloses a process for the treatment of spent media from vegetable pickle, comprising the steps of a) adding activated carbon to the spent media and heating the media to a temperature of at least 40⁰C, b) circula...
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WO/2022/161811A1 |
The present invention relates to a freeze-dried aerated baby food snack comprising egg white, starch, natural buffer and at least one fruit ingredient and/or at least one vegetable ingredient; wherein the snack is clean label.
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WO/2022/156033A1 |
An intelligent film coating apparatus and method for fruits and vegetables, comprising a material conveying module, a real-time sensing module, a targeted spraying module, a dynamic drying module, and an electric control module. The real...
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WO/2022/152957A1 |
The present invention relates to a fruit coating gel based on low-glycaemic pecticin and calcium, wherein said gel maintains microbiological levels within established limits and increases shelf life during storage of the fruit, thereby r...
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WO/2022/150890A1 |
In summary, the present invention relates to a method for conserving jabuticaba at ambient temperature. The process includes the harvesting, storage and processing of the fruit, removal of the peel, and freezing and drying using specific...
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WO/2022/150922A1 |
Fruit ripens as a result of the production of ethylene. It is often desirable to slow the ripening process in order to extend the shelf life of fruit to be sold. One method of slowing the production of ethylene is to increase the concent...
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WO/2022/146084A1 |
A seasoning provision device according to the present invention comprises: a work unit provided to acquire the weight of a food material to be loaded thereon; a seasoning provision unit provided to form a semi-finished product by providi...
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WO/2022/140295A1 |
The disclosure is embodied by a high efficiency injection manifold, injector, or nozzle assembly for enhancing the introduction of heat into a closed volume or vessel while simultaneously pressurizing the vessel with a working fluid to f...
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WO/2022/139020A1 |
The present invention relates to a method for preparing water kimchi for dieting, the water kimchi being made by mixing various dieting materials in mineral ion activated water. When water kimchi for dieting, prepared according to the pr...
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