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Patent Searching and Data


Matches 501 - 550 out of 11,368

Document Document Title
WO/2007/033011A1
A novel method for improving the meat quality of an animal is provided. In one embodiment, the method comprises feeding the animal a diet supplemented with oleic acid and tocols and subsequently formulating the meat with a non-tocol anti...  
WO/2007/030104A1
Disclosed are antimicrobial compositions for treating poultry and meat to substantially eliminate bacteria and microorganism harmful to human. The compositions include various combinations of an aliphatic heteroaryl salt, an aliphatic be...  
WO/2007/024867A3
Methods for applying antimicrobials or other active agents onto food products, and particularly meat products, are described. The methods apply a controlled amount of treatment composition to the food product in an efficient fashion so t...  
WO/2007/023462A1
A method of processing fish includes inserting hollow needles (32) into fish bodies (22) to be treated. The fish bodies (22) are supported in a treatment chamber (12) and each needle (32) inserted into a fish body (22) defines a passage ...  
WO/2007/024867A2
Methods for applying antimicrobials or other active agents onto food products, and particularly meat products, are described. The methods apply a controlled amount of treatment composition to the food product in an efficient fashion so t...  
WO/2007/020309A2
The invention relates to a method for the rapid production of cold-marinated fish fillets. The inventive method comprises a first cleaning step in which the head and viscera are eliminated, followed by a filleting phase in which the skin...  
WO/2007/020309A3
The invention relates to a method for the rapid production of cold-marinated fish fillets. The inventive method comprises a first cleaning step in which the head and viscera are eliminated, followed by a filleting phase in which the skin...  
WO/2007/020581A1
A cooling device (1) comprising a nitrogen-enriched storage compartment (2) containing nitrogen-enriched air and an oxygen- enriched storage compartment containing oxygen- enriched air. By way of the present invention, vegetal food produ...  
WO/2007/019506A3
Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh scree...  
WO/2007/018923A3
The present invention relates to a method of using an antimicrobial composition on a food product where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then activation energy is ap...  
WO/2007/017542A2
The invention relates to a method of producing and conserving food products, particularly meat, fish, vegetables and desserts, of the type used in the hotel, restaurant and catering industries such that a large number of food portions ca...  
WO/2007/018907A1
The present invention relates to antimicrobial compositions, and specifically antimicrobial compositions that are useful at sanitizing food products. The compositions of the present invention include octanoic acid, an acidulant, a coupli...  
WO/2007/018200A1
A food product sustaining a favorable taste and having good keeping qualities can be obtained by aging the food under ice-cooling at 5°C to -25°C. Namely, a process for producing chirimen (boiled and dried young sardines) characterized...  
WO/2007/019372A2
This invention is directed to a system for cooling a product comprising an insulated housing; a cooling means inside the housing for cooling the product so as to establish a cooling zone inside the housing; and a transport assembly insid...  
WO/2007/018923A2
The present invention relates to a method of using an antimicrobial composition on a food product where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then activation energy is ap...  
WO/2007/019507A3
Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mes...  
WO/2007/017542A3
The invention relates to a method of producing and conserving food products, particularly meat, fish, vegetables and desserts, of the type used in the hotel, restaurant and catering industries such that a large number of food portions ca...  
WO/2007/019507A2
Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mes...  
WO/2007/019506A2
Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh scree...  
WO/2007/011706A1
Methods of enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the packaged flavor en...  
WO/2007/011235A1
A method is described for treating fish flesh with basic and possibly acidic solutions in the form of baths, spraying or injection in order to improve technical and sensory properties in the fish flesh, fish flesh treated by the method a...  
WO/2007/008089A1
A continuous processing apparatus which includes: at least one process chamber in which a process is undertaken; a first horizontal conveyor system; a plurality of trays on which, in use, items to be processed are placed, wherein the fir...  
WO/2007/005410A3
Method of treating a food product in a container to reduce or inhibit a microbial population on the food product, involving applying to the container an antimicrobial solution (applied in an amount effective to reduce or inhibit the micr...  
WO/2007/005772A1
The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as ...  
WO/2007/003917A1
The present invention relates to an isolated Lactobacillus plantarum or pentosus strain which has the ability to act as a starter culture, has protective activity and which is a probiotic. Cultures of the strain and food products inocula...  
WO/2006/138242A2
A method of preventing or reducing food product contamination comprising contacting either a surface within a processing facility, a food processing equipment surface, an already-cooked food or other ready-to-eat product surface, or a co...  
WO2005123196A3
A self-venting microwaveable pouch, a food product, and a method of preparing a food product utilizing a rupturable or vent seal that is formed in the pouch and along an aperture formed by the pouch. Multiple pouch products can be stored...  
WO2006020749A3
This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared ra...  
WO2005084300A3
The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, ha...  
WO/2006/134584A1
A cryoprotective composition comprises a disaccharide. such as trehalose or lactose; a polysaccharide, such as polydextrose or inulin, and a source of phosphate ions. The source of phosphate ions may comprises at least one polyphosphate,...  
WO2005092063A3
Food items, and principally sandwiches, are disclosed as being packaged for dispensing from vending machines conventionally structured for vending containerized, that is, canned or bottled, beverages, such as soft drinks and the like. Th...  
WO/2006/132922A2
Processing apparatus and method for meat, poultry and fish products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments including at fluid pressures different...  
WO2006086770A3
The invention relates to customized nutritional foods, both solid and liquid, and in particular to foods (IQQ) (and packaging) that are designed for weight loss, weight control and behavior modification. The food (100) comprises first (1...  
WO2005122774A3
Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an en...  
WO2006103018A3
A food preservative system and method for preserving a food composition is described. The food composition can be high in protein, contain meat and mayonnaise and is shelf stable for at least 30 days. The preservative system has a compon...  
WO/2006/126870A1
Apparatus for processing, such as cooling and/or drying, food products. The apparatus has a conveyor structure including a conveying surface extending along a processing path in a processing space, for conveying the food products through...  
WO2006057662A3
A bakery tray having a central region comprising at least one orifice having attached fingers that provide support for holding an article placed in the orifice. In one embodiment, the tray is made of a paper, such as paperboard or corrug...  
WO2006049947A3
Methods for producing center filled confections, such as gummy or jelly candies or fruit snacks are presented. For example, the confections can be continuously produced by co-deposition into a mold without candy tailing to obtain product...  
WO2006099553A3
The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired charact...  
WO/2006/124929A3
A cereal bran fortified with an effective amount of select additives such as vitamins, minerals, and essential dietary fats to promote digestive health. The fortified cereal bran can be used as a dietary supplement or as an added ingredi...  
WO2006064520A9
Stable concentrated emulsions of monocaprin in water are provided which are microbicidal upon dilution and can be used for disinfection of foodborne bacteria, such as campylobacter species, and other pathogenic and spoilage bacteria in a...  
WO/2006/117577A1
The invention relates to a spice based cure mixture that can be applied especially for meats, but it can also be used for curing fishes, crabs etc., additionally for stewing of garden stuffs and vegetables. The cure mixture according to ...  
WO/2006/117890A1
[PROBLEMS] To provide an apparatus for producing processed goods of vegetable, meat and/or seafood that as a food material, especially as a food material for use in processed food can maintain appropriate salt content and/or sugar conten...  
WO2005099464A3
By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The de-oiled , powdered lecithin ...  
WO/2006/110941A1
A process for extending the shelf life of a processed food comprising treating the surface of a substantially solid food with a treating gas comprising an entrained volatile biocide; processing the treated food, such as by slicing or sha...  
WO/2006/110942A1
An apparatus for gaseous treatment of food comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; treatment zone for treating food in the vessel with a volatile biocide entraine...  
WO/2006/110967A1
The present invention refers to the improvement developed in the packages designed to condition great quantities of sliced meat for human consumption. The improved packaging is formed by an external parallelepipedal wrapping (1) of a red...  
WO2005082071A3
A composition of matter with antimicrobial and antibacterial properties for treatment of water, wastewater, processed food and for use as a food additive is provided. The antimicrobial composition inhibits cellular growth of known pathog...  
WO2005108544A3
A method includes sealing a meat product (12) into a container (11). The method then includes releasing carbon dioxide gas from a source (15) contained inside the container (11) to maintain a carbon dioxide gas presence in the atmosphere...  
WO/2006/105802A1
The invention relates to a method and an apparatus (1) for thawing frozen meat products, in particular pieces of meat, which are stored in pieces (2) in a thawing chamber. The apparatus (1) has a first measuring probe (12) for measuring ...  

Matches 501 - 550 out of 11,368