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    PHYTONUTRIENT COMPOSITIONS FROM MUSHROOMS OR FILAMENTOUS FUNGI AND METHODS OF USE
    1.
    发明申请
    PHYTONUTRIENT COMPOSITIONS FROM MUSHROOMS OR FILAMENTOUS FUNGI AND METHODS OF USE 审中-公开
    来自真菌或真菌的物理组合物及其使用方法

    公开(公告)号：US20070244175A1

    公开(公告)日：2007-10-18

    申请号：US11686033

    申请日：2007-03-14

    申请人： Robert Beelman ,  N. Dubost ,  Devin Peterson ,  Marvin Hausman

    发明人： Robert Beelman ,  N. Dubost ,  Devin Peterson ,  Marvin Hausman

    IPC分类号： A61K31/4166 ,  A01G1/04 ,  C07D233/28

    CPC分类号： C07D233/02 ,  C07D233/66

    摘要： This invention is directed to treating disease states or conditions associated with the treatment and prevention of neurodegeneration and neurodegenerative disease states, and treatment of radiation damage. The invention relates to novel phytonutrient compositions and compounds comprising L-ergothioneine and/or selenium. The invention also provides a method of administering these compositions and combinations to humans or animals in need thereof.

    摘要翻译： 本发明涉及治疗与治疗和预防神经变性和神经变性疾病状态相关的疾病状态或病症，以及治疗辐射损伤。 本发明涉及新型植物营养素组合物和包含L-麦角硫素和/或硒的化合物。 本发明还提供了将这些组合物和组合施用于有需要的人或动物的方法。

    Process of antimicrobial treatment of fresh produce, particularly mushroom
    3.
    发明申请
    Process of antimicrobial treatment of fresh produce, particularly mushroom 审中-公开
    新鲜农产品特别是蘑菇的抗菌处理工艺

    公开(公告)号：US20060019004A1

    公开(公告)日：2006-01-26

    申请号：US11206607

    申请日：2005-08-18

    申请人： Robert Beelman ,  Ali Demirci

    发明人： Robert Beelman ,  Ali Demirci

    IPC分类号： A23L3/3463

    CPC分类号： A23B7/154 ,  A23B7/157 ,  A23L3/3508 ,  A23L3/358 ,  A23L31/00 ,  Y02A40/943

    摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.

    摘要翻译： 使用毒理学上可接受的成分的防腐剂组合物，并且至少部分使用pH为9.0或以上的方法，用于减少初始种群并控制腐败细菌和人类病原体的生长并防止新鲜和加工的产品中不必要的颜色变化， 特别是蘑菇。 制备防腐剂的水溶液并通过喷雾或浸渍在多个阶段中施用于蘑菇。 更具体地，公开了一种用于保存新鲜和加工的蘑菇的方法，包括以下步骤：使蘑菇与pH为约9.0或更高的抗微生物溶液接触; 并且在接触步骤之后立即用pH-中和溶液冲洗蘑菇一次或多次，所述pH中和溶液具有足以将产物返回至其生理pH值。 在优选的实施方案中，在第一阶段高pH漂洗步骤中使用电解碱性水，并且在第二阶段中和溶液步骤中使用电解酸性水。 向中和溶液中加入酪氨酸酶抑制剂如抗坏血酸盐，异抗坏血酸盐，EDTA或氯化钙以抑制酶促褐变。

    PROCESS FOR ANTIMICROBIAL TREATMENT OF FRESH PRODUCE, PARTICULARLY MUSHROOMS
    5.
    发明申请
    PROCESS FOR ANTIMICROBIAL TREATMENT OF FRESH PRODUCE, PARTICULARLY MUSHROOMS 审中-公开
    新鲜农产品的特殊处理方法

    公开(公告)号：US20070212459A1

    公开(公告)日：2007-09-13

    申请号：US11745748

    申请日：2007-05-08

    申请人： ROBERT BEELMAN ,  ALI DEMIRCI

    发明人： ROBERT BEELMAN ,  ALI DEMIRCI

    IPC分类号： A23B7/154

    CPC分类号： A23B7/154 ,  A23B7/157 ,  A23L3/3508 ,  A23L3/358 ,  A23L31/00 ,  Y02A40/943

    摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.

    摘要翻译： 使用毒理学上可接受的成分的防腐剂组合物，并且至少部分使用pH为9.0或以上的方法，用于减少初始种群并控制腐败细菌和人类病原体的生长并防止新鲜和加工的产品中不必要的颜色变化， 特别是蘑菇。 制备防腐剂的水溶液并通过喷雾或浸渍在多个阶段中施用于蘑菇。 更具体地，公开了一种用于保存新鲜和加工的蘑菇的方法，包括以下步骤：使蘑菇与pH为约9.0或更高的抗微生物溶液接触; 并且在接触步骤之后立即用pH-中和溶液冲洗蘑菇一次或多次，所述pH中和溶液具有足以将产物返回至其生理pH值。 在优选的实施方案中，在第一阶段高pH漂洗步骤中使用电解碱性水，并且在第二阶段中和溶液步骤中使用电解酸性水。 向中和溶液中加入酪氨酸酶抑制剂如抗坏血酸盐，异抗坏血酸盐，EDTA或氯化钙以抑制酶促褐变。