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Matches 551 - 600 out of 11,357

Document Document Title
WO2006039372A3
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...  
WO/2006/094204A2
The present invention is an improved food container barrier (10) in particular, the present invention is directed to a food container barrier for dividing a food container into at least two chambers A preferred embodiment of the food con...  
WO/2006/094204A3
The present invention is an improved food container barrier (10) in particular, the present invention is directed to a food container barrier for dividing a food container into at least two chambers A preferred embodiment of the food con...  
WO/2006/086982A1
An apparatus for cooling carcass parts (1) comprises at least one cooling element (8, 9) with a flexible cooling surface (14) for abutment with a carcass part (1) ; a form- stable shell (15) ; and a cavity (17) behind the flexible coolin...  
WO/2006/087857A1
As a food material, especially a food material for use in processed food, it is intended to provide processed goods of vegetable, meat and/or seafood that appropriately maintain the salt content and/or sugar content, water content and wa...  
WO/2006/086461A1
According to the present invention, the color of beef subjected to injection is improved at the injection site with a composition, comprising; (A) a vegetable protein material and (B) an antioxidant comprising an alkali metal salt of asc...  
WO/2006/082267A1
The invention relates to a method of preserving a crustacean against melanosis, consisting in bringing the crustaceans into contact with a solution containing a suitable quantity of lactic acid bacteria and subsequently storing same unde...  
WO/2006/078868A2
The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent m...  
WO/2006/071224A1
Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise: I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed...  
WO/2006/068499A1
Method for drying of entire portion pieces of fish or meat or portion pieces of minced fish or forcemeat. The portion pieces are dried in at least one first step at atmospheric pressure and a first temperature lower than the initial free...  
WO/2006/066900A1
A wetting agent which does not present an overall sweet taste, and processes for making and using it. The /wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingr...  
WO/2006/063428A1
The methods and compositions of the present invention involve the use of Carnobacterium maltaromaticum strains (previously known as C. piscicola) or associated fermentate or bacteriocin compositions to treat foods, such as fresh or proce...  
WO/2006/064520A1
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/2006/058469A1
A process for producing quick-frozen burdocks includes soaking them in disinfectant liquid to kill bacteria, peeling the skin, cutting them into blocks, soaking in color-protecting liquid for maintaining color, soaking in disinfectant li...  
WO/2006/057662A2
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...  
WO2006041323A3
Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow...  
WO2006041322A3
A method of maintaining a desirable fresh and/or healthy appearance of a cut of meat during retail display including the steps of maintaining said cut of meat at a temperature within a temperature range as close to freezing as possible w...  
WO/2006/053472A1
An process for food preservation comprises the following steps: placing the food into vacuum chamber, vacuumizing the chamber to 10,000-­3,000 Pa, injecting free radical of hydroxyl anion, and keeping vacuumizing until 8,000-800 Pa, the...  
WO2006043834A3
A method of processing and distributing perishable food products, including the steps of processing the primals and storing in a central location until ordered, a method of containerization of meat products including compression and stor...  
WO/2006/055881A2
Meat is treated in a confined space to tenderize the meat and /or kill bacteria in or on the meat, the confined space being either evacuated to remove any air bubbles, or flushed with an oxygen-free and non-toxic gas to flush away any ai...  
WO2004101020A3
A needleless injection device and method for injecting a food subject is disclosed in which one or more types of liquid food additive are individually and/or simultaneously delivered to a food subject within a sealed injection chamber or...  
WO/2006/051420A1
Provided is an antibacterial aqueous solution comprising a phosphate, a citrate, and a silicate; a method of controlling bacterial contamination and/or growth in food substance; a method of prohibiting the formation of, and/or facilitati...  
WO/2006/049947A2
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...  
WO/2006/048479A1
The invention relates to an automated ham-processing method, which is performed prior to curing in a drying chamber, and to a ham processing installation. The inventive method comprises a series of steps consisting in preparing the piece...  
WO/2006/047129A2
A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a bri...  
WO2005113236A3
Films comprising a liquid-absorbent layer with an adsorbed antimicrobial material and an impermeable layer are provided. The films can be suitable for preparation of tubular casings and shrinkbags such as casings for foodstuffs. Also dis...  
WO/2006/045792A1
Alkaline earth phosphates are used in order to improve the degree of whiteness of surimi and surimi products.  
WO/2006/043297A2
A method for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like, comprises the phases sprinkling the outer surface with caramel and spices and allowing the obtained prepared meat produ...  
WO/2006/043297A3
A method for processing and manufacturing a prepared meat product, such as pancetta, coppa, salami, ham and the like, comprises the phases sprinkling the outer surface with caramel and spices and allowing the obtained prepared meat produ...  
WO/2006/041323A2
Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow...  
WO/2006/040973A1
[PROBLEMS] To provide a package for a lump of meat having voids within the inside thereof, which has an external form being substantially the same as that of a conventional package, is free from the deterioration in qualities such as app...  
WO/2006/041429A3
A non-human tissue engineered meat product and a method for producing such meat product are disclosed. The meat product comprises muscle cells that are grown ex vivo and is used for food consumption. The muscle cells may be grown and att...  
WO2005097063A3
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...  
WO/2006/039372A2
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...  
WO2005018794A8
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...  
WO/2006/032646A1
The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w...  
WO2005072080A3
Improved brine solutions and uses thereof for uncontaminatedly and/or efficiently freezing items such as foods, and biological samples. In accordance with one embodiment, a brine solution containing a sufficient amount of dye in conferri...  
WO/2006/024901A1
The invention is a method of cooling objects by submerging in a fluid to obtain a desired cooling effect. These objects can be either food or non-food. The fluid can be liquid nitrogen, liquid argon, liquid oxygen, liquid carbon dioxide,...  
WO2005092114A3
The invention relates to a method for reducing a prion infectious protein concentration in a material embodied in a form of a liquid, particles or fibres and contaminated or suspected to be contaminated with prion infectious proteins con...  
WO/2006/021588A1
The invention relates to the use of glycine and/or glycine derivatives as antibacterial agent in fresh meat. It is especially suitable for the preservation of fresh meat against Escherichia CoIi, Salmonella, and Campylobacter . Preferabl...  
WO/2006/022799A2
A food treatment system and method with a pressurization zone (10), a dwell zone, and a depressurization zone (60). A linear pocket feeder includes a number of sealed chambers (22) each housing a food product driven through the pressuriz...  
WO/2006/023663A1
A method and apparatus for tenderizing meat is disclosed. Fluid may be injected into a portion of a carcass coinciding with the cut of meat desired for tenderization. The injection site maybe sterilized before or during injection of the ...  
WO/2006/021589A1
The invention relates to the combined use of glycine and/or glycine derivative and lactate and/or (di) acetate salts, as antibacterial agent against Listeria bacteria in food and drink products.  
WO/2006/022799A3
A food treatment system and method with a pressurization zone (10), a dwell zone, and a depressurization zone (60). A linear pocket feeder includes a number of sealed chambers (22) each housing a food product driven through the pressuriz...  
WO/2006/021587A1
The invention relates to the use of glycine and/or (earth) alkali glycinate salts, ammonium glycinate and/or esters of glycine and C1-C8 alcohols as antibacterial agent against the gram-negative bacterial patogens Escherichia Coli, Enter...  
WO/2006/021369A1
The invention relates to a method for optimally aging and drying spreadable raw sausages, such as onion-flavored ground meat sausage, sandwich sausage or well-aged, solid products made from meat and provided in a casing or a packaging, b...  
WO2005067725A3
A generally U-shaped treatment tube for immersing meat in an antimicrobial treatment solution is provided. The apparatus includes an inlet for receiving meat, an outlet for removing meat, a solution inlet for introducing antimicrobial tr...  
WO/2006/019310A1
There is disclosed a process for tenderizing meat through the addition of sugar.  
WO/2006/019687A2
An apparatus and method for providing a layered seasoning to snack food products such as potato chips or tortilla chips using a vibratory scarf plate (40) that is divided into two or more sections by one or more walls (70). A different s...  
WO2005041685A3
Foodstuffs coated with one or more thermally coagulating proteins (e.g., whey protein) that render foodstuffs less permeable to fat and oil in the frying medium, and thus reduce the amount of fat or oil absorbed by the foodstuff during c...  

Matches 551 - 600 out of 11,357