The present invention relates to the technical field of food science and engineering, and specifically to a method for improving the stability of anthocyanins. In the method, a starch and an anthocyanin are mixed in an aqueous solution of hydrochloric acid, treated at a certain high hydrostatic pressure condition to enable the starch to be gelatinized and to interact with the anthocyanin, and then stored at a certain temperature, so that interaction between the anthocyanin and the starch is further enhanced to form a complex. The method can improve the stability of anthocyanins, which helps to improve the quality of products and extend the shelf life of products.

A humidity control device for use in maintaining the desired humidity of a closed environment, e.g., a container, while also decreasing headspace oxygen, the device including a water vapor and oxygen permeable pouch, an aqueous salt solution containing humidity controlling salts in combination with salts of ascorbic acid or isomers thereof.

The present invention relates to a new process for preserving fresh food, in particular fresh produce, by applying an alkaline solution and subsequently an acidic solution onto the fresh food.

This invention relates to the use of the metal complexes which are mimetics of the superoxide dismutase (SOD) enzyme produced from macrocyclic polyazapyridinophane compounds of formula (1) as food agents and also as cosmetics.

A humidity control device for use in maintaining the desired humidity of a closed environment, e.g., a container, while also decreasing headspace oxygen, the device including a water vapor and oxygen permeable pouch, an aqueous salt solution containing humidity controlling salts in combination with salts of ascorbic acid or isomers thereof.

The present invention relates to a method for fungicidal and/or bactericidal treatment of plants or foodstuffs using one or more essential oil(s) that enable the treatment of strains resistant to synthetic fungicides and/or bactericides.

An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m.sup.2 or more and 20 g/m.sup.2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.

Provided are biocide compositions and bleach compositions comprising organic acyl polyoxychlorine and related methods. The reduction of the acyl polyoxychlorine group releases a reactive intermediate that undergoes a series of cascading reduction steps, resulting in termination products Generally Recognized As Safe.

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

The present disclosure relates, according to some embodiments, to systems, compositions, and methods for sanitizing a food product with an alkaline antimicrobial composition. For example, the present disclosure relates, in some embodiments, to a composition for sanitizing a food product with regard to at least one microorganism without substantial residue of the composition left on the sanitized food product, the composition comprising (a) at least one quaternary ammonium compound (b) a base, and (c) at least one solubility enhancing agent. The present disclosure also relates to a system for sanitizing a food product, the system comprising a housing, a plurality of work pieces passing through the housing, a conduit for applying an alkaline antimicrobial composition to the work pieces, and a chiller.