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Patent Searching and Data


Matches 701 - 750 out of 11,526

Document Document Title
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...  
WO/2005/063030A1
An improved flavor and microbiologically stable food composition is described. The food composition comprises a) less than about 5.0% by weight humectant; b) a stabilizing salt; and c) water wherein the food composition has an Aw of less...  
WO/2005/063029A2
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/2005/058051A1
The invention concerns a method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible particle gel forming solution, wherein the pores or interstices of said vegetal food...  
WO2004034765A3
A method of increasing the conductivity of water by mixing sodium benzoate with tap water at various concentrations. A sodium benzoate solution, in low doses is not toxic and can be consumed by humans and animals. Some embodiments of thi...  
WO/2005/058249A3
The present invention relates to a new source of high quality plant protein, termed, "quinoa protein concentrate (QPC)", which contains at least about 50 wt % protein which is food-grade and/or pharmaceutical-grade and methods of prepari...  
WO/2005/055727A3
A process to assemble an arrangement of a snack and a beverage container, along with promotional material, all mountable 4 into a standard vending machine slot (use language of claim) within the product storage area previously occupied b...  
WO/2005/055741A1
The invention relates to a method for treating the surface of food products by applying a polymer film, wherein a polyvinyl alcohol-polyether graft copolymer in the form of an aqueous dispersion is applied on the food product as the film...  
WO/2005/055732A1
The invention relates to a method for the treatment and long-term preservation of meat products without a cold chain. The inventive method comprises the following steps consisting in: injecting each piece of meat with a brine solution co...  
WO/2005/055727A2
A process to assemble an arrangement of a snack and a beverage container, along with promotional material, all mountable 4 into a standard vending machine slot (use language of claim) within the product storage area previously occupied b...  
WO/2005/053710A2
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/2005/053484A2
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...  
WO2005023010A3
A method of disinfection of livestock is provided. The method comprises administering at least one bacteriophage in an effective amount to said livestock to reduce the number of Campylobacter spp present in the gastro-intestinal tract of...  
WO/2005/053413A1
The invention relates to an apparatus for processing foodstuffs with liquid, comprising: a liquid container, a processing unit for the foodstuff and a feed conduit connecting the liquid container to the processing unit via a pump. The ap...  
WO2004112490A3
Various methods useful in connection with catching and freezing fish are disclosed. Also disclosed is an immersion freezer. In preferred embodiments, fish or other items to be frozen are immersed in a cooling medium. The cooling medium c...  
WO2004080188A3
The invention provides methods comprising applying an aqueous solution comprising a reducing agent to meat disinfected with an oxidizing germicide, wherein application of the aqueous solution to the meat reduces meat discoloration caused...  
WO/2005/051106A1
A method of producing a pig bone extract and a method of sterilizing a pig bone extract. More specifically speaking, a method of producing a pig bone extract characterized by comprising a UHT sterilization step at 130&ring C or lower; an...  
WO2005004613A8
An apparatus (1) for automatically controlling salting and/or seasoning of salt/seasoned meat, having a number of measuring devices (5, 6, 7, 25, 26, 27) for measuring a number of characteristic parameters (PMI) of the salt/seasoned meat...  
WO/2005/046341A1
The invention is directed to a process to reduce blackbone occurrence in meat. The invention is further direct to reducing blackbone discoloration in meat while maintaining higher yields and without negatively affecting the appearance of...  
WO/2005/046349A2
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...  
WO/2005/046340A1
A physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product, such as its color, smell, texture and taste, while preserving th...  
WO/2005/044012A2
The present invention relates to methods for the decontamination of biological tissue. The present invention also relates to compositions comprising antibodies against Cam­pylobacter and complement. Finally, the present invention relate...  
WO2005032272A3
[PROBLEMS] To provide a method of producing a frozen food whereby fragile parts in frozen fishes (for example, prawn caudal appendage, blue crab appendage or fish tail fin) can be effectively blocked and the frozen fish can be easily tha...  
WO/2005/045053A1
By culturing a lactic acid bacterium belonging to, for example, the genus Weisella, a lactic acid culture containing a protease-tolerant bacteriocin can be produced. Use of this culture in a food can contribute to the improvement in the ...  
WO/2005/044012A3
The present invention relates to methods for the decontamination of biological tissue. The present invention also relates to compositions comprising antibodies against Cam­pylobacter and complement. Finally, the present invention relate...  
WO2004064873A9
A disinfection system is disclosed. A first conveyor (23) passes workpieces (22) through a first UV radiation unit (14) for partial disinfection and then passes the workpieces (22) to a static inverter (16) that inverts the workpieces (2...  
WO/2005/041685A2
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...  
WO2004075641A3
An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient ...  
WO/2005/037402A1
A filtering system used on a meat injection machine that injects pickling into meat products. The filter consists of a tank and a first and second rotary filter. The first rotary filter uses a wedge wire wound cylinder and augers having ...  
WO/2005/036992A1
A process for sterilization and production of a fish meat paste product with the use of microbubbles, characterized in that it comprises the steps of adding microbubbles containing ozone gas generated in water to a raw material for fish ...  
WO/2005/034652A1
Method for the preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil Method for the preparation fermented dry or semi-dried meat products, with direct ...  

Matches 701 - 750 out of 11,526