Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any raw and procesesing pruduct for catte, pig etc, fish and chicken is to prevent the development of diseases that might impair the final quality of the products. The system for catte, pig etc, fish and chicken application of food protection products on catte, pig etc, fish and chicken during packing aims to safeguard the health of the catte, pig etc, fish and chicken during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find and/or develop other bacterial, viral and fungicides for storage disease control. Some of the chemical as such are already known. It is also known, that these compounds can be used as more healthy and applicable material.

Prophylactic and/or therapeutic antipathogen agents are provided that disrupt or prevent the formation of at least one homotypic and/or heterotypic protein-protein interaction that has at least one CEA-family protein and that is involved in the establishment and colonization of a pathogen in a suitable host.

Prophylactic and/or therapeutic antipathogen agents are provided that disrupt or prevent the formation of at least one homotypic and/or heterotypic protein-protein interaction that has at least one CEA-family protein and that is involved in the establishment and colonization of a pathogen in a suitable host.

A mixture of milled flaxseed, turmeric powder and piperine for prolonging the shelf life of milled flaxseed.

A mixture of milled flaxseed, turmeric powder and piperine for prolonging the shelf life of milled flaxseed.

A nerve growth promoter and an antioxidant containing a degradation product obtained by degrading a composition containing a hyaluronic acid and a protein with a protease. A would treatment agent containing an ethyl acetate extract of a degradation product obtained by degrading a composition containing a hyaluronic acid and a protein with a protease.

A nerve growth promoter and an antioxidant containing a degradation product obtained by degrading a composition containing a hyaluronic acid and a protein with a protease. A would treatment agent containing an ethyl acetate extract of a degradation product obtained by degrading a composition containing a hyaluronic acid and a protein with a protease.

The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu.sup.2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu.sup.2+, leading to rapid oxygen consumption to generate organic acid and CO.sub.2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

The present invention relates to novel synergistic compositions comprising known “clean-label” antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens. It is a further object of the invention to provide novel combinations of “clean-label” antimicrobials which may be employed in such a process.

Methods of making coated pet food kibble and the kibble product by coating kibble with a composition that include at least one of: (i) lecithin and chicken fat; (ii) lecithin, a glycerol monoester of a fatty acid, a sugar monoester of a fatty acid, and chicken fat; (iii) lecithin, N.sup.α—(C.sub.8-C.sub.18) acyl arginine alkyl (C.sub.1-C.sub.8) ester, and chicken fat; or (iv) N.sup.α—(C.sub.8-C.sub.18) acyl arginine alkyl (C.sub.1-C.sub.8) ester-thymol and chicken fat. When the pet food kibble coated with a composition as described above, exhibits amounts of Salmonella sp. that are reduced by about 99%. This reduction is effective for at least 60 days post coating when compared to pet food kibble coated with a composition lacking one of (i)-(iv). The compositions are also used in a method for treating raw beef or poultry prior to grinding where the ground meat exhibits amounts of Salmonella sp. that are reduced by about 99%.