Glass beads which are functionalized by lysine or polylysine adsorbed on their surface, a device that includes a container that contains glass beads which are functionalized by lysine or polylysine adsorbed on their surface, and their use for capturing microorganisms. Also the diagnostic, elimination or reduction of the load of microorganisms of liquid or viscous samples in which microorganisms are captured on the glass beads which are functionalized by lysine or polylysine.

Glass beads which are functionalized by lysine or polylysine adsorbed on their surface, a device that includes a container that contains glass beads which are functionalized by lysine or polylysine adsorbed on their surface, and their use for capturing microorganisms. Also the diagnostic, elimination or reduction of the load of microorganisms of liquid or viscous samples in which microorganisms are captured on the glass beads which are functionalized by lysine or polylysine.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

A method of preventing microbial contamination in a food product or composition is disclosed. Also disclosed are preservative compositions prepared using reducing gas which are useful for extending shelf-life and/or preventing bacterial contamination of food products and compositions. Also disclosed are food products and compositions prepared using the disclosed preservative compositions. Methods of preparing preservative compositions and food products are also described.

A method of preventing microbial contamination in a food product or composition is disclosed. Also disclosed are preservative compositions prepared using reducing gas which are useful for extending shelf-life and/or preventing bacterial contamination of food products and compositions. Also disclosed are food products and compositions prepared using the disclosed preservative compositions. Methods of preparing preservative compositions and food products are also described.

Methods, kits, and treatment compositions for treating agricultural products to reduce or preventing wildfire smoke taint or other types of taint, including treated agricultural products, are provided. One or more treatment compositions effective in reducing or preventing wildfire smoke taint are preferably applied to agricultural products such as, for example, wine grapes prior to and/or during wildfire smoke exposure.

Methods, kits, and treatment compositions for treating agricultural products to reduce or preventing wildfire smoke taint or other types of taint, including treated agricultural products, are provided. One or more treatment compositions effective in reducing or preventing wildfire smoke taint are preferably applied to agricultural products such as, for example, wine grapes prior to and/or during wildfire smoke exposure.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid and a ligand.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid and a ligand.