The present invention relates to a gluten-free alimentary composition which comprises extruded babassu flour. It also relates to an alimentary ingredient and to an alimentary film which comprises said babassu flour. The present invention also relates to a procedure for preparing an extruded babassu flour-based alimentary composition and to a procedure for preparing an alimentary film which comprises said flour. Likewise, an alimentary protective coating is also provided which comprises said alimentary composition and/or a packaging for said film and the procedures for their preparation.

The present invention relates to a gluten-free alimentary composition which comprises extruded babassu flour. It also relates to an alimentary ingredient and to an alimentary film which comprises said babassu flour. The present invention also relates to a procedure for preparing an extruded babassu flour-based alimentary composition and to a procedure for preparing an alimentary film which comprises said flour. Likewise, an alimentary protective coating is also provided which comprises said alimentary composition and/or a packaging for said film and the procedures for their preparation.

The present invention refers to a process for the conservation of vegetables which comprises the steps of selecting a vegetable, performing a first immersion of the vegetable in a first solution which is an antioxidant solution comprising citric acid and ascorbic acid, performing a second immersion in a second solution which is an antioxidant solution comprising citric acid, ascorbic acid and sodium chloride, cook in a third solution comprising citric acid, ascorbic acid and sodium chloride, hydrocooling the vegetable with the third solution, perform a third immersion in a fourth solution which is an edible coating solution, bag the vegetable, and perform a seal with active or passive modified atmosphere or a vacuum seal.

Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration rate determined at the temperature at a second time. The first time and the second time are different. The second respiration rate is at least about 10% greater than the first respiration rate at the temperature.

Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determined at the temperature at a first time and a second respiration rate determined at the temperature at a second time. The first time and the second time are different. The second respiration rate is at least about 10% greater than the first respiration rate at the temperature.

This invention relates to a membrane and method for the preservation of agricultural produce. According to a first aspect of the invention there is provided a membrane for the preservation of agricultural produce comprising first and second outer polymeric layers, at least one of the outer polymeric layers being impregnated with a hydrophilic agent, and an inner layer dispersed in between the outer layers, the inner layer consisting of a polymer being impregnated with a carrier for incorporation of an antimicrobial volatile into the inner layer, the inner layer further including an absorptive agent, wherein in use, the membrane is placed proximate to agricultural produce to be preserved.

This invention relates to a membrane and method for the preservation of agricultural produce. According to a first aspect of the invention there is provided a membrane for the preservation of agricultural produce comprising first and second outer polymeric layers, at least one of the outer polymeric layers being impregnated with a hydrophilic agent, and an inner layer dispersed in between the outer layers, the inner layer consisting of a polymer being impregnated with a carrier for incorporation of an antimicrobial volatile into the inner layer, the inner layer further including an absorptive agent, wherein in use, the membrane is placed proximate to agricultural produce to be preserved.

Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.

Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.

Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.