The State of Israel, Ministry of Agriculture & Rural Development, Agricultural Research Organization (aro) (volcani Center)

Yissum Research Development Company of the Hebrew University of Jerusalem Ltd.

State of Israel, Ministry of Agriculture & Rural Development, Agricultural Research Organization

State of Israel, Ministry of Agriculture, Agricultural Research Organization

Hazera Genetics Ltd.

Agricultural Research Organization, the Volcani Center

Joseph Kanner

Arieh Levy

Rina Granit

Ezra Menagem

Michal Barzilai

Oren Tirosh

Shlomo Navarro

Niva Shapira

Nissim Yonash

Alon Haberfeld

Serge Benarous

Avinoam Daos

Adi Spaizer-Katzenelson

The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention.

S-nitrosothiol compounds and their combinations with nitrosamine blocking agents for safe food preservation

The present invention relates to synergistic compositions for protection against oxidative damage, consisting essentially of antacids in conjunction with antioxidants. The invention further relates to method for preventing oxidative damage using the compositions of the invention.

Synergistic compositions and method for potentiating anti-oxidative activity

The present invention provides pepper plants having edible fruit with altered vitamin content, specifically fruit comprising an elevated content of vitamin E, further comprising at least one of an elevated content of pro-vitamin A, an elevated content of vitamin C and combinations thereof. The concentration of vitamin E is at least 5 mg/100 g fresh weight, and the plants are selected to be lacking molecular markers linked to undesirable traits.

Pepper plants having fruit with altered vitamin content

A method of increasing a fraction of free carotenoids in a source of carotenoids in which at least some of the carotenoids are fatty acid esterified carotenoids is disclosed. The method is effected by contacting the source of carotenoids with an effective amount of an esterase under conditions effective in deesterifying the fatty acid esterified carotenoids, thereby increasing the fraction of free carotenoids in the source of carotenoids.

Methods for efficient extraction of carotenoids using an esterase

Paprika cultivars being characterized by fruits having total carotenoids content higher than 10 mg/g dry fruit weight and a branching pattern suitable for mechanical harvesting and methods and systems generating same.

Carotenoids rich paprika cultivars

A process of improving the appearance of a dried fruit, the process comprises subjecting the dried fruit to underpressure at a value and a time period sufficient for, and effective in, improving the appearance of a dried fruit.

Process of treating dates

Growing community of inventors

Rehovot, Israel

Joseph Kanner