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WO/2011/129838 |
A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that conta...
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WO/2011/128920 |
The present invention concerns a new method, and the relative equipment, for the production of single serving portions (15) of ice cream. The phases of the method comprise therefore the injection of a preparation in a fluid form into a m...
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WO/2011/129888 |
Devices and methods for preparing and packaging food items, such as sandwiches, for example, are provided. The devices and methods of the invention are particularly suited for efficiently making and packaging any type of sandwich. In one...
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WO/2011/128631 |
This invention provides an oral pharmaceutical or nutraceutical composition comprising a physiologically tolerable gelled oil-in-water emulsion containing at least one nutrient or drug substance, characterized in that the aqueous phase o...
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WO/2011/129510 |
The present invention relates to a functional beverage composition using chlorella and deep seawater, which consists of 0.1-5 wt % of chlorella powder, 90-99 wt % of deep seawater, 0.001-0.5 wt % of grapefruit extract, 0.01-5 wt % of hon...
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WO/2011/127499 |
The invention relates to an animal feed additive having an antimicrobial and growth-promoting effect, characterized in that the animal feed additive contains a material, which contains lignocellulose and which binds iron ions, in combina...
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WO/2011/128481 |
The invention relates to a method for exploiting stubble, comprising a previous phase of conditioning the stubble, involving the operations of harvesting and parching by separating the straw and the seed plants; obtaining two fractions r...
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WO/2011/129693 |
Disclosed is a method of providing a liquid fruit product, such as a juice, a nectar or a fruit puree, with viable probiotic micro-organisms. The method involves the pre-culturing of the micro-organisms in fruit juice or nectar as a pre-...
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WO/2011/129284 |
The smell, flavor or the like specific to curcimin can be masked and therefore improved. Thus, disclosed is a method for masking the flavor of curcumin, which is characterized by mixing curcumin with a processed starch.
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WO/2011/128090 |
The present invention relates to a method and an apparatus for uniform heating of a fluid flowing through a tube (1), by means of a radio-frequency heater (2). In the method, the tube section which is influenced by the radio-frequency he...
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WO/2011/129402 |
A method for potato sprout control, comprising: (A) after storing potatoes for 3-12 months at a temperature of 2-15°C in an atmosphere with an ethylene concentration of 1-100 ppm, washing the potatoes with water to remove the soil and d...
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WO/2011/130576 |
The invention provides novel oleaginous yeast biomass, yeast oil, food compositions comprising oleaginous yeast biomass, whole oleaginous yeast cells, and/or yeast oil in combination with one or more edible ingredients, and methods of ma...
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WO/2011/128626 |
This invention provides a method of nutritional supplementation of a human subject having a condition causing impaired essential fatty acid uptake, said method comprising administering orally to said subject a pharmaceutical or nutraceut...
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WO/2011/127496 |
The invention relates to an animal feed additive having an antimicrobial, growth-promoting, and appetite-stimulating effect, characterized in that the animal feed additive contains a plant extract or plant material, which contains one or...
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WO/2011/128871 |
The present invention relates to formulations for animal feed, comprising granules comprising a mixed butyrate lactate salt; in which the mixed butyrate lactate salt is an at least bivalent metal, such as calcium, and the butyrate and la...
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WO/2011/128481 |
The invention relates to a method for exploiting stubble, comprising a previous phase of conditioning the stubble, involving the operations of harvesting and parching by separating the straw and the seed plants; obtaining two fractions r...
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WO/2011/129638 |
The present invention relates to a method for preparing ripe persimmon directly on a persimmon tree, comprising: a step (S1) of preparing a sealing cover; a step (S2) of embedding an ethylene generating agent for generating ethylene gas ...
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WO/2011/130705 |
The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods...
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WO/2011/129428 |
Disclosed is a composition for external application to the skin, which contains an effective amount of an extract of at least one part selected from a root, a branch and a tree bark of plum (Prunus mume) with an aqueous solvent. The comp...
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WO/2011/129567 |
The present invention relates to a technique for delivering gases into the human body or generating gases inside the human body, such as a method for encapsulating gases and a gas storage vessel. The present invention relates to a gas st...
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WO/2011/129638 |
The present invention relates to a method for preparing ripe persimmon directly on a persimmon tree, comprising: a step (S1) of preparing a sealing cover; a step (S2) of embedding an ethylene generating agent for generating ethylene gas ...
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WO/2011/128627 |
This invention provides an oral veterinary pharmaceutical or nutraceutical composition comprising a physiologically tolerable gelled oil-in-water emulsion further comprising at least one component selected from taste enhancers, odour enh...
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WO/2011/128953 |
A problem encountered in the existing non-alcoholic beer taste drinks is that the flavors considerably vary merely by selecting and combining a sweetener, a souring agent and a bittering agent. The problem can be solved by a non-alcoholi...
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WO/2011/128785 |
Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcorn or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, ...
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WO/2011/129737 |
The invention relates to a method and an apparatus for recovering energy in the hot-fill of a liquid food product. The product is heat treated in a first section (5) of a heat exchanger (4) and is held at this temperature during a certai...
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WO/2011/129251 |
Provided is a soft candy having a good taste and excellent properties, the dough of which shows a high fluidity during the production process and which sustains a high emulsifying power and shows little oil oozing. By using a pea protein...
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WO/2011/130578 |
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
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WO/2011/130573 |
Oleaginous yeast can be used to produce oil that can be extracted from oleaginous yeast biomass and converted into a wide variety of useful products, including fuels, hydrocarbon compositions, and/or oleochemicals.
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WO/2011/128751 |
The invention relates to a method and system for processing biomass. The method includes a device having a housing, a rotor inside the housing and a plurality of projections extending out from the rotor; the method likewise includes plac...
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WO/2011/128485 |
The invention relates to a method for producing a sliver of vegetable or mushroom paste for use in the food industry, and to slivers that can be produced by said method.
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WO/2011/126005 |
Provided is an oolong tea extract from which a withering fragrance (floral fragrance) characteristic of oolong teas can be sensed richly. Also provided is a process for producing the oolong tea extract. The disclosed process involves red...
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WO/2011/126054 |
Provided is a drug or a food which comprises, as the active ingredient, at least one kind of a peptide selected from the group consisting of Val-Tyr-Leu-Pro-Arg, Tyr-Leu-Pro-Arg and Leu-Pro-Arg or an analog thereof.
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WO/2011/125666 |
Disclosed is a chewing gum in which a chewing gum body is coated by at least two coating layers that has excellent lactoferrin preservation stability even after storing for a long period, evenly and effectively exhibits lactoferrin-deriv...
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WO/2011/127165 |
Methods for selective extraction and fractionation of algal proteins from an algal biomass or algal culture are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction proce...
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WO/2011/124862 |
The invention relates to a process for manufacturing soluble and functional plant proteins, characterized in that it comprises at least one functionalizing step that consists of a treatment of 0.01 s to l s constituted of a step of heati...
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WO/2011/126541 |
A process for delivering to a retail location freshly prepared 'Grade A' yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cool...
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WO/2011/124706 |
The invention relates to microcapsules having a core material encapsulated within a microcapsular shell, said core material comprises at least one active ingredient selected from the group consisting of fragrance, perfume, aromas and fla...
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WO/2011/126897 |
The present invention relates to methods for enhancing yield and/or quality of by-products from fermentation processes used for producing fermentation products. The invention includes a process of fermenting starch-containing material in...
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WO/2011/125742 |
Disclosed is a cellulose composite which comprises cellulose and a hydrophilic gum, the cellulose composite giving a 1-mass% aqueous dispersion thereof which has a storage modulus (G') of 0.06 Pa or more when the pH thereof is 4.
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WO/2011/124973 |
An excipient from Trigonella foenum-graceum seeds and a process for preparation thereof is disclosed. The excipient obtained from Trigonella foenum-graceum seeds, comprising insoluble and soluble dietary fibers can be used in various pha...
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WO/2011/124690 |
The present invention relates to butter-derived spreads, i.e. mixtures containing a first butter, a milk fat source and vegetable oil, as well as a method of producing such butter-derived spreads.
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WO/2011/127372 |
Processes for improving yield in the malting process are described. Utilization of conditioned water in the germination stage of the malting process can result in an improved malt yield. The conditioned water comprises from 0.025% to 2% ...
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WO/2011/125644 |
Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a lar...
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WO/2011/127167 |
A method of dewatering algae and recycling water therefrom is presented. A method of dewatering a wet algal cell culture includes removing liquid from an algal cell culture to obtain a wet algal biomass having a lower liquid content than...
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WO/2011/126771 |
According to one aspect of the present disclosure, a method, system and technique for energy allocation is disclosed. The system includes: a filtration system configured to filter waste vegetable oil generated by a facility; an engine fu...
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WO/2011/124944 |
Disclosed are methods and apparatus for stabilizing labile biomolecules in an aqueous solution, the methods involvin the step of exposing an aqueous solution of a labile biomolecule, such as a protein, to light energy to stabilize the bi...
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WO/2011/126197 |
The present invention relates to a production method for black sesame paste, in which a dark roasting step is introduced in order to maximise the content and antioxidant activity of natural antioxidants such as sesamol, sesamin and sesam...
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WO/2011/126003 |
Provided are processes for producing a tea extract and a tea beverage that have high transparency, that have excellent taste and fragrance, and that do not give rise to dregs even when stored for a prolonged period of time. The disclosed...
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WO/2011/127160 |
Methods for selective extraction and fractionation of algal proteins from an algal biomass or algal culture are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction proce...
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WO/2011/126752 |
A process of purifying a caramel color solution comprising introducing the caramel color solution into an adsorbent wherein the adsorbent adsorbs 4-MeI to form a purified caramel color solution, and adding an acid to the purified caramel...
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