FOOD PRESERVATION

The present disclosure relates to packaged food or therapeutic products and packages that prevent, reduce or delay non-enzymatic browning of the food or therapeutic substances upon storage. Methods of preventing, reducing or delaying non-enzymatic browning and increasing shelf life of products are a...

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Bibliographische Detailangaben
Hauptverfasser:	KNOERZER, KAI, SCULLY, ANDREW DAVID, TEREFE, NETSANET SHIFERAW, WEERAKKODY, RANGIKA, SINGH, TANOJ KUMAR, GAMAGE, THAMBARAMALA V, JULIANO, PABLO
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR CHEMICAL RIPENING OF FRUIT OR VEGETABLES CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES PACKAGES PACKAGING ELEMENTS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS STORING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	The present disclosure relates to packaged food or therapeutic products and packages that prevent, reduce or delay non-enzymatic browning of the food or therapeutic substances upon storage. Methods of preventing, reducing or delaying non-enzymatic browning and increasing shelf life of products are also described. La présente invention concerne des produits alimentaires ou des produits thérapeutiques conditionnés et des emballages qui préviennent, réduisent ou retardent le brunissement non enzymatique des aliments ou des substances thérapeutiques lors du stockage. L'invention concerne également des procédés pour prévenir, réduire ou retarder le brunissement non enzymatique et augmenter la durée de conservation de produits.