7015results about "Fruit and vegetables preservation" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

A system for distributing perishable goods includes a remote central control station, a plurality of local control units, and a plurality of mobile storage containers. By wirelessly transmitting information between the remote central control system and local control units, controlled conditions within the associated mobile storage containers can be optimized to preserve the perishable goods within the containers during lengthy transport trips.

Disclosed are nutritional formulas, including reconstitutable powders, comprising carbohydrate, protein and a lipid component containing a polyunsaturated fatty acid; and from about 0.25 to about 10 ppm, by weight of the total oil content of the infant formula, of a combination of lutein, lycopene, and beta-carotene with preferred weight ratios of the lutein to beta-carotene of from about 0.0196:1 to about 59:1, the lycopene to beta-carotene of from about 0.00805:1 to about 114:1, and the lutein to lycopene of from about 0.0117:1 to about 108:1. Also disclosed are methods of providing nutrition using the disclosed formulas. The nutritional formulas provide improved product stability and color characteristics.

The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.

In order to provide a spray dry method capable of producing a dry powder retaining the savor and flavor of a raw material and having solubility without any thermal deterioration, at a mass scale, a method for producing a dry powder keeping savor and flavor from a hydrous liquid material containing a savory and flavorful component and, preferably, a hygroscopic component by spray drying is disclosed, the method including spray drying the hydrous liquid material at the microfine liquid droplet state in gas atmosphere at the outlet temperature of a spray dryer at 20 to 90° C. and the outlet relative humidity of 1% RH to 40% RH, to prepare a dry powder of a mean particle size of 0.1 μm to 15 μm.

The present invention discloses Hemipteran insect inhibitory proteins, methods of using such proteins, nucleotide sequences encoding such proteins, methods of detecting and isolating such proteins, and their use in agricultural systems.

The invention relates to an oligochitosan and plant source substance-containing agricultural composition and applications, wherein the plant source substance is prepared by one or more of derris, tripterygium glycosides, tobacco, pyrethrum cinerariifolium, tagetes erecta, eupatorium adenophorum, radix stemonae, cayenne pepper, macleaya cordata, radix sophorae flavescentis, pyrethrum cinerariifolium, chinaberry, excoecaria sebifera, black nightshade herb, rhododendron sinensis sweet, coriaria sinica maxim, garlic, fruit of cubeb litsea tree, yellow flowered rhododendron, thymelaea, radix euphorbiae lantu, lysimachia foenum-graecum hance, peppermint, calamendiol, cortex cinnamomi, black pepper, artemisia scoparia, rhizoma alpiniae officinarum, mugwort, pepper, cynanchum komarovii, chinese honeylocust abnormal fruit, stramonium, ginko, camphora officinarum, caulis spatholobi, chinese mosla herb, herba asari, red sandalwood, erythrina indica, myrsine africana and fructus cnidii. The composition is low in people and livestock and non-target organism toxicity, fast degraded in the environment, low in residue, and free from environmental pollution. The oligochitosan and certain plant source substances in the composition are mixed and can achieve synergistic interaction, and the usage amount of the plant source substances can be reduced.

A refrigerated unit is well suited for storing fruits and vegetables. A household-sized refrigerated unit includes a storage space for retaining fruits and vegetables. The temperature within the storage space is controllable within a range of approximately 40-65 degrees Fahrenheit. The humidity level within the storage space is regulated to prevent unnecessary desiccation of the fruit and vegetables, and to prevent excessive condensation. The unit is provided with a mechanism for regulating the level of ethylene gas within the storage space to either retard or accelerate ripening, as desired.

The present invention provides means for increasing the storage stability of astaxanthin in a green algal extract, and a green algal extract containing astaxanthin having high storage stability. The present invention provides a green algal extract comprising astaxanthin at a concentration of 0.5 to 20 wt % expressed in terms of free astaxanthin, and at least one phospholipid at a phospholipid concentration of 0.1 to 15 wt %. This green algal extract has an excellent ability to store stably astaxanthin, and even after storage for one week at 60° C. it is possible to retain approximately 80% or more of the astaxanthin.

Novel gas-permeable membranes which are particularly useful in the packaging of fresh cut fruit and vegetables, and other respiring biological materials. The membranes comprise a microporous film or other gas-permeable substrate and, coated on the substrate, a layer of a block copolymer having a heat of fusion of at least 5 J/g and containing polysiloxane polymeric blocks and crystalline polymeric blocks having a melting point of -5 to 40° C.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

The present invention provides modified multifunctional thiol-ene monomers wherein one or more thiols are reacted with a Michael addition reactive double bond compound. The present invention further discloses photocurable thiol-ene formulations comprising thiol-ene monomers including the modified multifunctional thiols. The present invention further discloses photocurable thiol-ene formulations comprising thiol-ene monomers and Michael addition reactive double bond molecules and a Michael catalyst. The formulations of the present invention can be photocured to make films or coatings. In a further disclosure, the formulations, including those comprised of unmodified multifunctional thiols and multifunctional enes, are photocured to form films applied to non-flexible or flexible polymer or non-polymer substrates suitable for food packaging, electronic products, optical products and other applications and free-standing films. The present invention further discloses photocurable thiol-ene formulations comprising thiol-ene monomers and Michael addition reactive double bond molecules and a Michael catalyst. These formulations are disclosed to form free-standing films and coatings on substrates when applied to flexible substrates. Such materials are suitable for use in the packaging of food products and other products which are to be maintained in a hermetically sealed relationship to the atmosphere.

Disclosed herein are all natural or substantially natural deodorant and antiperspirant compositions comprising 1,3-propanediol wherein the 1,3-propanediol in said all natural or substantially natural deodorant or antiperspirant composition has a bio-based carbon content of about 1% to 100%. In addition, it is preferred that the 1,3-propanediol be biologically-derived, and wherein upon biodegradation, the biologically-derived 1,3-propanediol contributes no anthropogenic CO₂ emissions to the atmosphere.

An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Kits and compositions for producing an alginate gel are disclosed. The kits and compositions comprise soluble alginate and insoluble alginate/gelling ion particles. Methods for dispensing a self-gelling alginate dispersion are disclosed. The methods comprise forming a dispersion of insoluble alginate/gelling ion particles in a solution containing soluble alginate, and dispensing the dispersion whereby the dispersion forms an alginate gel matrix. The methods may include dispensing the dispersion into the body of an individual. An alginate gel having a thickness of greater than 5 mm and a homogenous alginate matrix network and homogenous alginate gels free of one or more of: sulfates citrates, phosphates, lactatates, EDTA or lipids are disclosed. Implantable devices comprising a homogenous alginate gel coating are disclosed. Methods of improving the viability of pancreatic islets, or other cellular aggregates or tissue, following isolation and during storage and transport are disclosed.

A package for storing oxygen sensitive goods includes a first web in the form of a tray which may include flanges, a valve or valves, carbon dioxide, a good or goods, such as red meat or other oxygen sensitive food and non-food products and a second web sealed to the tray in the form of a gas impermeable film to which has been fitted a one-way valve. The pressure within the package increases as a gaseous modified atmosphere is introduced through the one-way valve in the tray. The oxygen within the barrier bag is forced out of the one-way valve located on the film. A vacuum applied to the one-way valve on the film facilitates the removal of oxygen. Additionally, the atmosphere within the bag can be monitored by locating sensors within the gas stream leaving the one-way valve in the film as it leaves the interior of the package.

A resealable container is provided having a container opening and a rim and a multilayer film covering the container opening and the rim. The multilayer film contains at least an outer layer, a sealing layer facing the rim and a layer of adhesive between the outer layer and the sealing layer. The sealing layer is secured around the rim and contains a weak spot such that when the resealable container is first opened a double bead of said sealing layer remains on the rim in the region of the weak spot. Such resealable containers have improved tear-open behavior and resealability.

A food package for sliced food products to be maintained with a fluffed appearance, the package including a rigid base member forming a compartment for receiving the food product and a rigid lid sealed to the compartment. Advantageously, the base member includes a bottom wall and side wall portions that are configured to engage the food product to hold the slices in a fluffed arrangement thereof. Preferably, one or more tapered side wall portions hold the food product upwardly toward the lid and inwardly toward a center of the package. In preferred embodiments, the base member and lid provide a rigid-rigid construction of the food package. In preferred embodiments, the food package is also configured to stand-up in a vertical display orientation and does not require the food product be contained within a sealed pouch within the compartment.