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Patent Searching and Data


Matches 701 - 750 out of 11,597

Document Document Title
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/2005/102063A2
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...  
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/2005/100614A1
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/2005/099464A2
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/2005/099465A1
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/2005/099466A1
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/2005/097063A2
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/2005/097486A1
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/2005/094617A1
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...  
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...  
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/2005/092063A2
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/2005/092125A1
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...  
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/2005/089376A3
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...  
WO2005000029A3
Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilli...  
WO/2005/084450A2
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. ...  
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...  
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)...  
WO2005073362B1
Disclosed is a frozen additive for use with a heated beverage including a frozen liquid made from substantially the same ingredients as the heated beverage. Further disclosed is a system for cooling a heated beverage including a containe...  
WO/2005/084447A1
The invention relates to a method for at least partially dehydrating the casing (2) of co-extruded food products (3), wherein an aqueous salt solution (8) is supplied to the exterior of the co-extruded food products (3). The invention al...  
WO/2005/082178A1
The invention relates to a foodstuff skin, provided with a biocide, which contains an effective amount of at least one oligomeric and/or polymeric poly(alkylenebiguanidine) and/or a salt thereof and a method for production and use thereo...  
WO2005015087A3
An oven (20) is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoki...  
WO/2005/082174A1
Abstract This disclosure discusses the problems associated with preservation of food products while avoiding undesirable high pressures, additives, or other chemical treatments. The disclosed invention will reduce spoilage in food produc...  
WO/2005/082153A1
A process for producing a salted dried food which comprises attaching a sodium chloride-containing composition comprising sodium chloride, water and a thickener to a food and then drying the food; and a process for producing a salted dri...  
WO/2005/079516A3
A composition including meat, trehalose, and one or more preservatives, wherein the compositions exhibits less off-flavor than the same composition without trehalose. Also included is a method using trehalose to mask off-flavors caused b...  
WO/2005/079604A1
The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product without lactobionic acid.  
WO/2005/079516A2
A composition including meat, trehalose, and one or more preservatives, wherein the compositions exhibits less off-flavor than the same composition without trehalose. Also included is a method using trehalose to mask off-flavors caused b...  
WO/2005/080225A1
Microwaveable popcorn arrangements are provided, the arrangement being a bag having a popcorn charge of popcorn kernels and oil/fat component therein. The arrangements include folded bags having preferred, internal, seal and/or adhesive ...  
WO/2005/079582A1
The present invention relates to a method and composition for decontaminating surfaces, in particular surfaces in the oral cavity or wounded skin, inert surfaces such as from surgical instruments, or food stuffs, such as meat, wherein th...  
WO/2005/077076A3
System and method for sterilization, using UV light source(s), of products, e.g., polymer-based products, whether positioned within or external to their packaging, using monochromatic, continuous wave, high-intensity, incoherent light in...  
WO/2005/078481A1
A transmitter on a bottomhole assembly (BHA) is used for generating a transient electromagnetic signal in an earth formation. A receiver on the BHA receives signals that are indicative of formation resistivity and distances to bed bounda...  
WO/2005/077076A2
System and method for sterilization, using UV light source(s), of products, e.g., polymer-based products, whether positioned within or external to their packaging, using monochromatic, continuous wave, high-intensity, incoherent light in...  
WO/2005/074692A1
The invention relates to a table of botanical ingredients useful for blending combinations that produce a pleasing, desired organoleptic effect. The botanical ingredients are, for example, essential oils or herbs and spices. The table in...  
WO2004040987A8
A process for producing a salted dried food such as fish or meat which aims at stably and efficiently producing a less expensive and delicious salted dried food having a uniform salt content and a uniform color hue by a sanitary, conveni...  
WO/2005/073649A1
The invention relates to an apparatus (1) for freezing products in a fluidised bed. The apparatus (1) com­prises an air-permeable conveyor belt (6, 61) which along part of its length forms a bottom surface (4) of a trough (2, 21), which...  
WO2005053484A3
A roaster for roasting coffee beans includes a roasting chamber having a top and a bottom. A cover is seated on the top of the roasting chamber and a bottom of the roasting chamber is seated on a base. A hot air supply is provided in the...  
WO/2005/072080A2
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/2005/073362A1
Disclosed is a frozen additive for use with a heated beverage including a frozen liquid made from substantially the same ingredients as the heated beverage. Further disclosed is a system for cooling a heated beverage including a containe...  
WO/2005/070571A1
A high pressure water stream (14) is discharged onto a surface to be cleaned. An ozone/water stream (16) is discharged on the same surface for sanitizing the surface. The high pressure water and ozone/water streams (14,16) are discharged...  
WO/2005/070238A1
The present inventions relates to methods for reducing microbial contamination on carcass, meat, or meat products; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxy...  
WO/2005/070218A1
The invention relates to the meat industry, in particular to methods for salting meat during meat foods manufacturing for example sausages or whole muscle products. The inventive method consists in preparing brine, activating said brine ...  
WO2005053710A3
The present invention relates to an orally ingestible food or pet food composition or cosmetic composition containing glucosamine generated from plant materials through a drying process for the maintenance of joint health or prevention, ...  
WO/2005/067725A2
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/2005/067741A1
The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The method...  
WO/2005/065469A2
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/2005/063057A1
The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food p...  

Matches 701 - 750 out of 11,597