Abstract: Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions.

Abstract: One aspect of the disclosure herein contemplates a composite film comprising lysozyme incorporated within a chitosan polymer matrix. In another aspect, there is disclosed a film that includes chitosan, and about 10 to about 200 weight percent lysozyme, based on the weight of the chitosan. Also disclosed is a method for making a film that includes dissolving or dispersing chitosan and lysozyme in an aqueous medium resulting in a film-forming solution or dispersion; applying the film-forming solution or dispersion to a substrate surface; and converting the film-forming solution or dispersion into a film. In a particularly useful application, the film is an antimicrobial protectant for a food article.

Abstract: The present invention provides a process for producing green vegetables and fruits having all or substantially all of their green color preserved during processing. In general, the process comprises exposing the vegetables and fruits to zinc to preserve green pigments in the skins, peels, etc. The present invention also provides color-preserved green vegetables and fruits made by the process of the present invention.

Abstract: A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the rate of the process.

Abstract: A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the rate of the process.

Abstract: A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the rate of the process.

Abstract: A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the rate of the process.

Abstract: A food product is heated by maintaining the food product in an AC electrical field provided by an RF signal at an RF frequency that matches a Debye resonance frequency or frequencies of one or more components of the food product. As the food product warms, the frequency of the RF signal is automatically adjusted to track changes in the Debye resonance frequency, which shifts in frequency as the temperature rises. Individual regions of the food product can be heated, by the use of grid electrodes, at different rates to assure uniform warming or to achieve a particular desired warming pattern.