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145results about How to "Inhibit microbial growth" patented technology

Transdermal Electrotransport Delivery Device Including An Antimicrobial Compatible Reservoir Composition

A transdermal electrotransport drug delivery device having an anode, a cathode and a source of electrical power electrically connected to the anode and the cathode. At least one of the anode and the cathode includes an electrode and a reservoir comprised of a housing composed of a polymeric material and an aqueous medium in contact with the housing. The aqueous medium includes (i) a drug or an electrolyte salt or a mixture thereof, (ii) propylene glycol, and (iii) an antimicrobial agent in an amount sufficient to inhibit microbial growth in the aqueous medium. The propylene glycol prevents the antimicrobial agent from being adsorbed by other materials used in the construction of the delivery device. A process for preparing a transdermal electrotransport drug delivery device is also provided.
Owner:ALZA CORP

Antifungal compositions and methods for manufacturing mold resistant materials

Conventional building materials such as plywood and wallboard are both widely used in residential and commercial interior construction and highly susceptible to mold and fungal growth when utilized in a moist environment or periodically subjected to wetting. Mold growth has been associated with certain health risks attributed to toxic airborne mold spores, unpleasant smells and, at best, is considered unsightly. The invention provides a two-part antifungal formulation prepared from at least a binder admixture and a preservative admixture that can be applied to surfaces and / or incorporated within materials that are susceptible to mold growth. The antifungal formulation forms an antifungal coating on, and in some instances at least partially through, the substrate that will both inhibit mold and fungal growth while improving the persistence of the antifungal effects and / or reducing the concentration of antifungal agents necessary to achieve a desired level of antifungal activity.
Owner:CHEMTREAT

Method and substance for obtaining surfaces with antimicrobial properties

The present invention involves the use of photosensitizers to provide antibacterial surfaces on consumer and industrial items. This approach avoids the used of chemicals and solutions that may be toxic. The inventions also avoids the use of chemical compositions that might form degradation products which may be unacceptable to healthy persons or irritating to persons who may have allergies or are otherwise sensitized. According to the invention, photosensitizers with specific properties and specific design features are selected to make practical use of photosensitizers in the consumer and industrial market place. It is important to select a photosensitizer with an activation spectrum that is matched to the environmental conditions under which the surface to be protected is required to exhibit its antimicrobial properties. This means that the illumination energy and intensity levels expected need to yield enough singlet oxygen to destroy the targeted microbes. It is also possible to select photosensitizers that are activated only by wavelengths prominently present in certain illumination lamps, such as those lamps commonly present in a laboratories, medical offices, pharmacies and food service areas, thereby making the surfaces antimicrobial only on demand when the illumination lamps are turned on.
Owner:BIOLITEC UNTERNEHMENSBETEILLIGUNGS II AG

Fresh-keeping shish kebab and preparation method thereof

The invention discloses a fresh-keeping shish kebab and a preparation method thereof. The preparation method of the fresh-keeping shish kebab is technically characterized by comprising the following steps of: selecting cold fresh mutton as raw material meat; removing fascia, then cutting and dicing; stringing without pickling or adding any preservative; during stringing, matching fat meat with lean meat; carrying out vacuum package according to the specification that the weight of each string is 50g and every 5 strings are placed into a bag; and sterilizing the package at high temperature, cooling, storing at normal temperature and selling. The production process of the normal-temperature fresh-keeping shish kebab is simple and easy to operate; the selected raw material meat is nutrient and easy for digestion; and after the vacuum package is carried out, high-temperature sterilization is carried out to inhibit the microbial proliferation and avoid secondary pollution. The requirements of storing and selling are not harsh; and the fresh-keeping shish kebab is easy for eating of consumers and becomes a new member of a shish kebab family.
Owner:INNER MONGOLIA MENGYISA JINSHAN FOOD CO LTD

Chlorine dioxide complexing agent for the fresh-keeping of vegetables and bag fresh-keeping method

The present invention provides a chlorine dioxide combination agent for preserving vegetables and a preservation method in bag. The effect doses of chlorine dioxide for killing different microbes on the surface of vegetables are obtained through large numbers of tests. The bagged preservative which can release chlorine dioxide fast or release chlorine dioxide stably according to the prescription obtained through tests. In the process of vegetables storage and transportation, the two bagged preservatives are combined according to a weight proportion according to different vegetables and put in the packing bag; in this way, the harmful microbes can be killed and prevented from infecting in a proper way and the aging process of vegetables is deferred to keep the vegetables fresh.
Owner:SHANDONG AGRICULTURAL UNIVERSITY

Method for preserving plant material

Disclosed herein is a method for preserving a plant material. The method comprises applying a composition comprising a microwave attractant to the plant material; and then drying the plant material while exposing the plant material to microwave energy, wherein the microwave energy heats the plant material to a temperature effective to inactivate the majority of any browning enzymes in the plant material, and wherein the microwave attractant results in the heating of the plant material occurring at a rate whereby browning of the plant material by the browning enzymes during heating is substantially prevented. Also disclosed are uses of the preserved plant material.
Owner:BOTANICAL FOOD
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