A composition in powder form comprising alginic acid or sodium alginate, -pectin and chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder, the process for preparing the powder and its use in the treatment of cutaneous wounds and in the sector of food preservation are described.

A composition in powder form comprising alginic acid or sodium alginate, -pectin and chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder, the process for preparing the powder and its use in the treatment of cutaneous wounds and in the sector of food preservation are described.

Provided is vegetarian gat-kimchi including 1 to 4 weight % sweet pumpkin.

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

The disclosure includes novel food coatings and methods of preserving foods and of protecting against damage and/or spoilage to improve appearance, shelf life, and marketability of the foods. The food coatings involve a chitosan solution including chitosan, an organic acid, and a sulfite salt. The food coatings are edible and may create a film on food that protects the food from discoloration, mold growth, and spoilage. The chitosan solution may be applied by spraying, immersion, wiping, fogging, etc. The chitosan solution is show to extend shelf-life of at least catfish, beef steak, hamburger, fruit, vegetables, and berries.

The disclosure includes novel food coatings and methods of preserving foods and of protecting against damage and/or spoilage to improve appearance, shelf life, and marketability of the foods. The food coatings involve a chitosan solution including chitosan, an organic acid, and a sulfite salt. The food coatings are edible and may create a film on food that protects the food from discoloration, mold growth, and spoilage. The chitosan solution may be applied by spraying, immersion, wiping, fogging, etc. The chitosan solution is show to extend shelf-life of at least catfish, beef steak, hamburger, fruit, vegetables, and berries.

The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food product, characterized in that the composition comprises up to 600 ppm of manganese.

The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food product, characterized in that the composition comprises up to 600 ppm of manganese.

A method for producing mesoporous magnesium hydroxide nanoplates involving solvothermal treatment of a solution of a magnesium salt, a base, a glycol, and water is disclosed. The method does not use a surfactant or template in the solvothermal treatment. The method yields mesoporous nanoparticles of magnesium hydroxide having a plate-like morphology with a diameter of 20 nm to 100 nm, a mean pore diameter of 2 to 10 nm, a surface area of 50 to 70 m.sup.2/g, and a type-III nitrogen adsorption-desorption BET isotherm with a H3 hysteresis loop. An antibacterial composition containing the mesoporous magnesium hydroxide nanoplates is also disclosed. A method for reducing nitroaromatic compounds with a reducing agent and the mesoporous magnesium hydroxide nanoplates as a catalyst is also disclosed.