Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 701 - 750 out of 5,642

Document Document Title
WO/2003/082678
The invention relates to a method of producing a product derived from animal blood in the form of a packed powder, product and corresponding uses. The inventive method comprises a packing step and a step involving the heat treatment of t...  
WO/2003/083021
The present invention provides a method for extracting a lipid mixture having a high percentage of phospholipids comprising polyunsaturated fatty acids. The method comprises the steps of (a) heating the viscera of fish with hot water or ...  
WO/2003/079824
A food preservation method in which food is contained in a food container having an inner side to which adhered is metal-modified apatite such that part of the metal atoms in its apatite crystalline structure is a photocatalytic metal or...  
WO/2003/080127
A method for antibacterial sanitation treatment, mainly for rooms and objects, by means of an antibacterial agent comprising the cationic polysaccharide chitosan. A distribution in atomised form and the maintaining of each agent particle...  
WO/2003/074385
The invention relates to a packaging for foodstuffs, comprising: a receptacle (10) having a displaceable part (16) which forms part of the bottom, the body part or the lid, which part is connected to the remaining peripheral part (16) of...  
WO/2003/073865
It is intended to provide a process for producing a raw oyster powder which is excellent in long-term storage stability, favorable in preference and rich in tonic properties. This raw oyster powder is produced by milling and emulsifying ...  
WO/2003/073871
Gas and/or air distribution systems and methods for distributing thermally and/or otherwise treated gas in a food processor by moving at least one food item over a predetermined travel path in a food processor (10) having a food travel p...  
WO/2003/070181
Composition and methods for preservation of food and/or prevention of gastrointestinal infection. A composition comprising a single terpene, a terpene mixture, or a liposome-terpene(s) composition is disclosed. The composition can be a t...  
WO/2003/067994
The invention relates to a method of salting cod and other marine species and the device for carrying out said method. The inventive method consists in immersing the pieces of fish in brine which is circulated and stirred at a controlled...  
WO/2003/067995
The invention relates to an apparatus for filtering fluid substances which can be used with a machine for injecting meat products. The inventive device comprises a container (4), for the fluid to be filtered, comprising filter units (3a,...  
WO/2003/067997
The present invention relates to composition and mixed culture used for inhibiting the growth or killing spoilage or pathogenic microorganisms that can be found in different fermented foods, such as vegetables. The composition comprises ...  
WO/2003/063619
Anti-bacterial composition comprising an admixture of an organic acid (excluding acetate, propionate and butyrate) together with a coumarin or coumarin glycoside. Preferred organic acids include lactate, citrate and benzoate, especially ...  
WO/2003/063597
Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients (202), coating the meat with a second set of ingredients ...  
WO/2003/063599
A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to mai...  
WO/2003/063618
Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be incr...  
WO/2003/059075
It is intended to provide tuna meat showing a high freshness comparable to fresh raw tuna meat even in case of thawing after preserving over a long time. A process for producing highly fresh frozen tuna meat characterized by comprising s...  
WO/2003/059073
A method for preventing squid or octopus from becoming brown or black, which comprises treating a raw squid or octopus with an aqueous alkali solution and then washing or neutralizing the aqueous alkali solution remaining on the raw squi...  
WO/2003/059074
A method of preventing browning or blacking of stripped shellfish and stripped shellfish prevented from browning or blacking. Stripped shellfish are treated with an aqueous alkali solution and then the aqueous alkali solution adhered to ...  
WO/2003/055318
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/2003/055319
The invention relates to a portable cooking apparatus which cooks items of food by circulating hot smoke throughout a cooking chamber. The apparatus includes a base 2 having a cavity 9b for receiving sawdust. Items of food to be cooked a...  
WO/2003/053148
The present invention provides an improved process for preparing a water-soluble extract containing one or more naturally occurring antioxidants from plant materials form the Labiatae family. The process produces an extract that is essen...  
WO/2003/053170
The present invention discloses a composition and method of providing ionic forms or compounds of any combination of three metals to produce a product that can be used as a antimicrobial as defined by the U.S. Environmental Protection Ag...  
WO/2003/051141
The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat product...  
WO/2003/051725
A container such as a can of carbonated beverage, including an upwardly open metal body (35) having a sidewall with an annular upper portion having a reduced−diameter neck (19) formed therein, and a metal top structure such as a lid (3...  
WO/2003/049556
The present invention relates to a process for preserving food products using a combination of calcium lactate and a sequestering agent. The sequestering agent can be selected from citric acid, tartaric acid, maleic acid, oxalic acid, as...  
WO/2003/049557
A method of preserving food in the supercooled state, characterized in that with food received in a vessel while leaving no head space therein, the food is supercooled via a step for cooling food from a temperature higher than the freezi...  
WO/2003/048201
The invention relates to antibiotic peptides produced for medical and industrial purposes by biotechnological methods and chemical synthesis. The antibiotic peptides can be used in appropriate galenic preparations as medicaments for huma...  
WO/2003/045987
The invention relates to the field of bacteriocin producing microorganisms. The invention more specific relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcu...  
WO/2003/045171
A composition for washing foods is described. The composition has an organic acid, inorganic acid, and surfactant, and the composition is substantially free of alcohol. Also, the composition is non-flammable, generally regarded as safe, ...  
WO/2003/045172
Use of a bacteriocin producing bacteria for limiting or reducing the production of a toxin by a non-proteolytic strain of C. botulinum.  
WO/2003/041504
A method of making a sausage product involves creating a coating composition comprised substantially of starch; making a sausage product by extruding a sausage strand of meat emulsion with the coating composition; and curing the coating ...  
WO/2003/039263
Described is a method of chilling slaughtered poultry or parts thereof, in which the poultry is conveyed through a chilling room (32, 33), or at least through a part of said chilling room, and in the process is exposed to a stream of chi...  
WO/2003/040349
The invention concerns a mixture of bacteria. Said mixture is a non starter culture which is free from metabolites and comprises at least one first bacterium selected from the species Propionibacterium jensenii and at least one second ba...  
WO/2003/034830
A tray (10) for packaging meat product at a centralized meat packaging facility and transporting the package meat product in a low oxygen environment to a retail point of sale. Centralized packaging of meat products for distribution to r...  
WO/2003/034842
This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine ...  
WO/2003/032740
The invention relates to a method of thawing one or more frozen blocks of meat, said blocks of meat being composed of units of meat frozen together. This object is achieved in that the frozen blocks of meat are placed in a drum of a mass...  
WO/2003/032757
Apparatus for continuously pasteurizing meat and food products, characterized in that said apparatus comprises: a supporting framework supporting a top basin and bottom basin, both substantially longitudinally horizontally extending, and...  
WO/2003/032754
A method of tenderizing naturally tough chicken or pork comprising providing a suitable grade of naturally tough chicken or pork and treating the naturally tough chicken or pork with a composition comprising an enzyme mixture consisting ...  
WO/2003/028451
The present invention deals with a microbiocidal aqueous formulation comprising: (i) an effective amount of at least one essential oil component, or derivatives thereof, said derivatives thereof obtained by exposure to light or by oxidat...  
WO/2003/028475
Feeds, fertilizers, melanin−formation inhibitors for animals and plants and blackening&sol browning inhibitors for animals and plants which contain as the active ingredient(s) one or more members selected from among pentacyclic triterp...  
WO/2003/030184
A source (22) provides radiant energy received by articles (12) traveling on a carousel (14). The carousel (14), preferably cylindrical, has a ring-shaped configuration defined by inner and outer diameters. The second member has an outer...  
WO/2003/027268
The invention concerns a novel Lactococcus lactis strain called LLO Lactococcus lactis strain and filed at the CNCM (National Micro-organism Culture Collection) under accession number CNCM-I2716. The invention is useful for seafood prese...  
WO/2003/027232
The present invention relates to a process for dehydrating naturally occurring organic materials which contain a biologically active component, and in particular proteins, which does not change the original structure of the active compon...  
WO/2003/024236
A fish meat package wherein a red fish meat, etc. is tightly wrapped in a packaging material made of a plastic film. As the packaging material, use is made of a plastic film having, under dry conditions (relative humidity: 0 to 10%) at 0...  
WO/2003/024235
On-the-bone tenderization of a dressed freshly slaughtered unboned poultry bird is accelerated by rapidly cooling at least the breast meat of said bird by exposure to a cooling temperature of at most -10 °C to provide a frozen crust on ...  
WO/2003/021172
A device for unloading of frozen blocks (7) from vertical freezers, particularly freezers for freezing of fish and other seafood products, comprising a number of vertically arranged freezing plates (5) defining freezing chambers (4) in t...  
WO/2003/019985
A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the ra...  
WO/2003/016171
The invention relates to a device (1) for defrosting at least one piece of sushi (12) or similar food product using a microwave oven (9). The sushi or similar food product is of the type that comprises a main element that is to be served...  
WO/2003/015540
A process for reducing viable microbial content of a substantially solid material which is susceptible to microbial spoilage or contamination, the process comprising: (a) entraining a biocidal substance in a carrier gas to form a biocida...  
WO/2003/013281
It is intended to provide novel fermented fish meat foods having a texture comparable to cattle meat products by imparting characteristic taste and flavor to starting fish meat materials by lactic acid fermentation. A process for produci...  

Matches 701 - 750 out of 5,642