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Rohm and Haas Company

Richard M Basel

Edward Charles Kostansek

Bridget Marie Stevens

David Ross Dilley

Jon Frederick Fobes

Eduardo José Bardella

Robert Lynn Oakes

Arden Nathan Reed

Provided are methods of treating specific crop plants when those plants have reached specific developmental stages. Also provided is a method for improving the yield of a crop produced by a plurality of plants, which may or may not be any of the specific plants mentioned herein above, wherein said method comprises contacting said plants with at least one composition that comprises at least one cyclopropene.

Contacting crop plants with compositions

The present invention relates to a process of preparing a safer fore of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such foods without sacrificing the flavors and organoleptic properties normally associated with such food. The invention also relates to a grill apparatus for carrying out the grilling of such foods. Both the inventive grilling process and grill apparatus utilize a fractionating medium which is capable of separating the lower boiling point smoke compounds from the higher boiling point smoke compounds, allowing said lower boiling point flavor compounds to contact the food, while retaining said higher boiling point carcinogenic compounds and thereby preventing them from contacting the food.

Process for reducing carcinogens in foods

The present invention relates to a process of preparing a safer form of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such foods without sacrificing the flavors and organoleptic properties normally associated with such food. The invention also relates to a grill apparatus for carrying out the grilling of such foods. Both the inventive grilling process and grill apparatus utilize a fractionating medium which is capable of separating the lower boiling point smoke compounds from the higher boiling point smoke compounds, allowing said lower boiling point flavor compounds to contact the food, while retaining said higher boiling point carcinogenic compounds and thereby preventing them from contacting the food.

Grill apparatus for reducing carcinogens in grilled foods

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Fostoria, OH, United States of America

Richard M Basel