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Patent Searching and Data


Matches 551 - 600 out of 11,185

Document Document Title
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/2006/021369A1
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...  
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/2006/023663A1
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/2006/022799A2
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/2006/022799A3
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/2006/021588A1
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...  
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...  
WO2005102063A3
A method for treating a product suitable for human consumption, in particular a meat product, such as for example slaughtered poultry or parts thereof, in which method: - a large number of products are successively supplied, optionally i...  
WO/2006/010043A2
A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet.  
WO/2006/010042A2
A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet. According to one embod...  
WO2003055318A8
The invention relates to a novel phosphate mixture, which is characterised by the excellent solubility thereof in water and in aqueous solutions containing salt (brine). The novel phosphate mixture is characterised in that it is made of ...  
WO/2006/004821A1
A system and method for rapidly binding fresh meat myoglobin with carbon monoxide. The method includes placing the fresh meat into a chamber, creating a negative pressure within the chamber, pressurizing the chamber with an atmosphere in...  
WO2005084450A3
The invention relates to a method of drying a biodegradable material, such as a plant or animal product, comprising: a. Pre treating the material to reduce enzymatic degradation and / or microbial, particularly bacterial, attack; and b. ...  
WO2004077966A3
The invention relates to the production of smoke for flavouring agri-food products. The inventive method is characterised in that it essentially comprises the following steps consisting in: introducing the organic material to be pyrolyse...  
WO/2005/122795A1
A method is disclosed for applying an oil mixture containing marine oils to food products in a manner that permits the marine oils to remain staff e for extended periods of time. The marine oils of particular interest include the omega-3...  
WO/2005/122774A2
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...  
WO/2005/123196A2
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...  
WO/2005/117599A1
The invention relates to a method of improving the ripening of a fermented food product. The inventive method comprises: the selection of micro-organisms that can overproduce a keto acid in a significant quantity, the weakening of same, ...  
WO/2005/115167A3
The present invention provides a fluid tight package containing one or more wooden cooking planks that have absorbed a hydrating liquid. A wooden cooking plank can be removed from the fluid tight package and used to prepare smoked foods ...  
WO/2005/113236A2
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/2005/108544A2
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...  
WO2005046349A3
The invention relates to an oleaginous composition containing an especially antioxidative, flowable active ingredient, as an additive for an oil that is principally used for food preparations, the viscosity of the composition being betwe...  
WO2004093554A3
Methods are disclosed for processing fresh perishable products to assure freedom from pathogens and chemical residue from the point just following harvest to the point of delivery to a retail site and later. The methods provide an improv...  
WO/2005/104878A1
The present invention provides an antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.  
WO/2005/102077A1
[PROBLEMS] There has been no method of harvesting plants such as vegetables, fruits and flowers and animals, disassembling the same and then keeping the freshness thereof at ordinary temperature. For storing plants and animals, therefore...  
WO/2005/102866A1
A method of producing tinned coffee is described in which coffee granules (20) are held within a receptacle (16) attached to an end cap (36) of a container (12). The receptacle (16) is provided with a filter (22) to enable a water, sugar...  
WO/2005/102063A2
A method for treating a product suitable for human consumption, in particular a meat product, such as for example slaughtered poultry or parts thereof, in which method: - a large number of products are successively supplied, optionally i...  
WO2005065469A3
This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the ten...  
WO/2005/100614A1
The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food ma...  
WO/2005/100891A1
An apparatus and a method for reduced pressure drying using microwave. The apparatus comprises a chamber (13) in which an object (11) is stored, a depressurizing pump (22) connected to the chamber (13) and depressuring the inside of the ...  
WO/2005/099465A1
Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils...  
WO/2005/099464A2
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/2005/099466A1
A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant ma...  
WO/2005/097486A1
The present invention is a method for improving the visual appearance of a food product (12) and a film (22) utilized in the method. The film includes an effective amount of a nitrogen-containing compound contained within or applied to o...  
WO/2005/097063A2
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/2005/094617A1
A method for the production of meat products from entire muscular tissue with direct incorporation of olive oil and maximum possible substitution of animal fat, which is achieved by the addition of the olive oil after the extraction of t...  
WO2005063029A3
A method of freezing food for later thawing and use which includes the steps of packing a food product in a container for freezing, cooling the food substantially throughout the bulk thereof to about 10 °C and then cooling the food subs...  
WO/2005/092125A1
Carbon monoxide is injected into the interior of the meat product (308) along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired...  
WO/2005/092114A2
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/2005/092063A2
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/2005/092109A1
It includes the stages of: a) Slicing that product in slices with a 5 determined thickness, b) Partially drying those slices with a pressure lower than the atmospheric pressure and, optionally, with a simultaneous energy supply, c) Apply...  
WO/2005/089376A3
The present invention teaches a film having a pealably sealable layer. When used in the vacuum packaging bag material context, the result is a vacuum packaging bag that a consumer can evacuate and hermetically seal. The consumer may late...  
WO2004080803A3
Multilayer structures useful for packaging bone-in meat or other like products are provided. More specifically, multilayer structures are provided that have sufficient rigidity, strength, tear resistance and puncture resistance to contai...  
WO/2005/089376A2
The present invention teaches a film having a pealably sealable layer. When used in the vacuum packaging bag material context, the result is a vacuum packaging bag that a consumer can evacuate and hermetically seal. The consumer may late...  
WO/2005/084465A1
A method and apparatus for pitting olives and slicing the pitted fruit. In preferred embodiments, a pitting Knife (22) and a coring Knife (24) horizontally translate each olive to be pitted while the pitting Knife (22), coring Knife (24)...  
WO/2005/084300A2
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...  

Matches 551 - 600 out of 11,185