Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Reexamination Certificate
2005-09-20
2005-09-20
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
C426S532000, C426S615000, C426S637000
Reexamination Certificate
active
06946155
ABSTRACT:
Environmentally friendly processes for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including pre- and post-harvest, pre- and post-planting, distribution and marketing involves the use of H2O2compositions including Ag and at least one of Cu and Zn ions. The processes can also be used to prevent sprouting and rooting, and to promote fecundity of certain plant matter, and can also be used to eliminate or reduce quantities of harmful organisms and substances from soil, other growth media and substrates, equipment, materials water, workspaces and surfaces.
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Ben Yehuda Nimrod
Margalit Eliahu
Browdy and Neimark PLLC
Pimi Marion Holdings, Ltd.
Pratt Helen
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