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    ANTIMICROBIAL AGENTS
    1.
    发明公开
    ANTIMICROBIAL AGENTS 审中-公开
    抗微生物剂

    公开(公告)号：EP2875141A1

    公开(公告)日：2015-05-27

    申请号：EP13820439.1

    申请日：2013-04-30

    申请人： Bedoukian Research, Inc.

    发明人： BEDOUKIAN, Robert, H.

    IPC分类号： C12P7/26

    CPC分类号： A01N35/06 ,  A01N31/06 ,  A01N37/02 ,  A23G4/06 ,  A23L3/34 ,  A23V2002/00 ,  C07C35/18 ,  C07C49/603

    摘要： Compounds are used in compositions as antimicrobial agents against microbes, such as for example, Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans, and Aspergillus brasiliensis. Antimicrobial action is obtained by contact of a microorganism with at least one of the compounds of the structure (I); wherein R is a branched or straight chain, saturated or unsaturated hydrocarbyl group with zero or one double bond and a total of from 1 to 11 carbon atoms; R
    1 is -OH, =0 or -OC(0)CH
    3 and wherein the compounds of structure (I) contain a total of from 9 to 18 carbon atoms in the compounds.

    摘要翻译： 化合物在组合物中用作针对微生物的抗微生物剂，例如金黄色葡萄球菌，表皮葡萄球菌，大肠杆菌，铜绿假单胞菌，白色念珠菌和巴西曲霉（Aspergillus brasiliensis）。 通过微生物与结构（I）的至少一种化合物接触获得抗微生物作用; 其中R是具有0或1个双键并且总共具有1至11个碳原子的支链或直链饱和或不饱和烃基; R 1是-OH，= O或-OC（O）CH 3，并且其中结构式（I）的化合物在化合物中总共含有9-18个碳原子。

    METHOD FOR PRODUCING A PRESERVATIVE FOR FOOD PRODUCTS
    4.
    发明公开
    METHOD FOR PRODUCING A PRESERVATIVE FOR FOOD PRODUCTS 失效
    Verfahren zur Herstellung von KonservierungsproduktenfürNahrungsmittel。

    公开(公告)号：EP0606471A1

    公开(公告)日：1994-07-20

    申请号：EP91918705.4

    申请日：1991-10-18

    申请人： NOVESOL, S.l.

    发明人： NOVEJARQUE CONDE, José, Antonio

    IPC分类号： A23L3/34

    CPC分类号： A23L3/34

    摘要： Method for producing a stabilizing, preserving and delaying product for foodstuff. It comprises the production by dissolution of salts of sodium, potassium, magnesium, lithium or of organic bases, and others of fatty acids of vegetable, animal or synthesis origin in hydroalcoholic solutions, at temperatures appropriate according to the melting point of the fatty acid used, so that solid products are obtained with a percentage of ethanol, varying between 30 % and 90 %, susceptible of producing an evaporation of its alcoholic contents till it substantially consumes out, with an average composition of pure ethanol of 87 %; salt of sodium, potassium, magnesium, lithium or of organic (alkaline) bases such as trietanolamine, etc. in an amount of 7.8 % and 4.4 % of water, the evaporation being delayed by addition of fatty alcohols which form a crystalline network.

    摘要翻译： 生产稳定，保鲜和延迟食品的方法。 它包括通过溶解钠，钾，镁，锂或有机碱的盐，以及其它基于植物，动物或合成来源的脂肪酸在水醇溶液中的溶解，其温度适合于所用脂肪酸的熔点 ，使得固体产物的乙醇百分比在30％至90％之间变化，容易产生其含酒精含量的蒸发，直到其大量消耗，纯乙醇的平均组成为87％; 钠，钾，镁，锂或有机（碱）碱如三乙醇胺等的盐，其水量为7.8％和4.4％，蒸发通过加入形成结晶网络的脂肪醇而延迟。

    DEVICE FOR CONTROLLING THE METABOLISM OF FRUITS CONTAINED IN REFRIGERATED STORAGE CELLS
    6.
    发明公开
    DEVICE FOR CONTROLLING THE METABOLISM OF FRUITS CONTAINED IN REFRIGERATED STORAGE CELLS 有权
    一种用于控制水果的代谢，冷却贮存CELL

    公开(公告)号：EP2661182A1

    公开(公告)日：2013-11-13

    申请号：EP11805887.4

    申请日：2011-12-30

    申请人： Marvil Engineering S.R.L.

    发明人： MERCADINI, Massimo ,  VILLA, Ivano Luigi

    IPC分类号： A23L3/34 ,  A23B7/14

    CPC分类号： A23L3/34 ,  A23B7/14 ,  A23B7/148

    摘要： A device (1) for controlling the metabolism of fruits and/or vegetables contained in refrigerated storage cells, comprising a first sensor (2) and a second sensor (3), which are adapted to measure the percentage of oxygen that is present in a refrigerated storage cell (10), the first sensor (2) not being influenceable in its measurement by the presence of gases generated by the fruits and/or vegetables contained in the refrigerated storage cell (10) during the preservation process, the second sensor (3) being influenceable in its measurement by the presence of gases generated by the fruits and/or vegetables contained in the refrigerated storage cell during the preservation process; the device is further provided with means (4) which are adapted to compare the measurements made by the first sensor (2) and by the second sensor (3).

    PROLONGATION OF SHELF-LIFE IN PERISHABLE FOOD PRODUCTS
    8.
    发明公开
    PROLONGATION OF SHELF-LIFE IN PERISHABLE FOOD PRODUCTS 失效
    延长可食用食品中的储存寿命

    公开(公告)号：EP0756459A1

    公开(公告)日：1997-02-05

    申请号：EP95914002.0

    申请日：1995-03-13

    申请人： PUREPULSE TECHNOLOGIES, INC.

    发明人： OTT, Thomas M. ,  DUNN, Joseph E. ,  CLARK, Reginald Wayne

    IPC分类号： A23L3

    CPC分类号： A23L3/26 ,  A23L3/34

    摘要： A method for prolonging the shelf-life of perishable food products includes applying a fluid coating to a surface of the food product. The fluid coating adheres to the surface and forms a solid coating that covers the surface. The solid coating is preferably an edible coating and is at least partially transparent to light having a frequency within a prescribed frequency range, and the solid coating reduces the accessibility of the surface of the food product to microorganisms. Next, the solid coating is illuminated with light within the prescribed frequency range. At least a portion of the light passes through the solid coating and deactivates microorganisms at and near the surface of the food product thereby increasing the shelf-life of the food product. An apparatus for carrying out the above method has an application device (12) that applies the fluid coating material to the surface; a light source (28) that illuminates the solid coating with light; and an energizing device that energizes the light source.

    摘要翻译： 延长易腐食品产品保质期的方法包括将流体涂层施用于食品表面。 流体涂层附着在表面并形成覆盖表面的固体涂层。 固体涂层优选为可食用涂层，并且对于频率在规定频率范围内的光至少部分透明，并且固体涂层降低了食品表面对微生物的可接近性。 接下来，用指定频率范围内的光照射固体涂层。 至少一部分光穿过固体涂层并使食品表面处和附近的微生物失活，从而增加食品的货架期。 用于执行上述方法的装置具有将流体涂覆材料施加到表面的涂覆装置（12） 光源（28），其用光照射固体涂层; 以及激励光源的激励装置。