STABLE AQUEOUS SOLUTION OF NATAMYCIN FUNGICIDE
    2.
    发明申请
    STABLE AQUEOUS SOLUTION OF NATAMYCIN FUNGICIDE 审中-公开
    天冬氨酸杀真菌剂稳定的水溶液

    公开(公告)号:WO2004105491A1

    公开(公告)日:2004-12-09

    申请号:PCT/EP2004/005970

    申请日:2004-06-01

    Abstract: The present invention provides an aqueous composition comprising - water; - a water miscible solvent; - and a polyene fungicide which is dissolved in the water and water miscible solvent. The present invention further provides a method for the production of the composition of the invention. The composition of the invention may be used as an antifungal treatment for a variety of products including food, feed, agricultural products, growth substrates and in- or outsides of buildings.

    Abstract translation: 本发明提供含水组合物,其包含 - 水; - 与水混溶的溶剂; - 和多烯杀真菌剂,其溶解在水和水混溶性溶剂中。 本发明还提供了制备本发明组合物的方法。 本发明的组合物可用作多种产品的抗真菌处理,包括食品,饲料,农产品,生长基质以及建筑物内外。

    PROCESS FOR FOIL RIPENING OF CHEESE
    8.
    发明申请
    PROCESS FOR FOIL RIPENING OF CHEESE 审中-公开
    IL FOR。。。。。。。。。。。。。。。。。

    公开(公告)号:WO2010094682A1

    公开(公告)日:2010-08-26

    申请号:PCT/EP2010/051916

    申请日:2010-02-16

    Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.

    Abstract translation: 本发明涉及一种制备薄片熟化干酪的方法,包括(i)将酸奶干酪引入含有用于接收干酪的开口的干酪成熟包装中,(ii)封闭包装,和(iii)熟化干酪,其特征在于: 干酪成熟包装包括涂覆有包含粘合剂和至少一种抗微生物化合物的抗微生物组合物的热塑性薄膜,由此(a)所述粘合剂在其成熟期间从干酪释放出的水中膨胀,软化或溶解 ,(b)抗微生物组合物成为水分相的一部分,由于成熟,存在于外部干酪表面和包装之间,(c)抗微生物化合物能够在水相中迁移,(d)抗微生物化合物 被转移到外部奶酪表面。

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