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Patent Searching and Data


Matches 701 - 750 out of 11,476

Document Document Title
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 ...  
WO/2005/034640A1
The invention provides compositions and methods for treating raw meat to prevent bacterial growth, including Clostridium perfringens and Listeria, on or in the meat. The compositions of the invention are applied to the surface of the mea...  
WO/2005/032272A2
[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/2005/032263A1
A process for producing dried fish, characterized by comprising thoroughly boiling or steaming a raw fish for dried fish, then disintegrating the meat flesh portion of the thoroughly boiled or steamed fish, with the surface of intermuscu...  
WO/2005/032283A1
A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also discl...  
WO2004071936A3
A machine for injecting liquids is disclosed including use of at least one air pump (32) in fluid communication with at least one injection head (34) having apertures (48) for nozzles (42). High-pressure injectate flows from the air pump...  
WO/2005/032264A1
A method for the preparation of frozen fish mass of white fish is described, suitable for use as strating material for the fish product industry, wherein the fish material provides improved binding and consistency forming properties thro...  
WO/2005/032265A1
The invention relates to a method of preserving live shellfish using a modified atmosphere which is rich in oxygen and which contains a second main nitrogen component, such as to preserve the live bivalve shellfish and safeguard the qual...  
WO/2005/029959A1
The invention relates to a preservative for an algae product, wherein the preservative includes peroxyacetic acid. The invention further relates to a preservative for an agricultural product, wherein the preservative includes peroxyaceti...  
WO/2005/029975A1
The invention relates to a moisture -barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport...  
WO2005011390B1
The invention relates to a composition which comprises component (1) and at least one of components (2), (3) and (4): (1) a completely water-soluble antioxidant which is a Labiatae tissue extract containing sodium rosmarinate; (2) ascorb...  
WO2004064873A3
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/2005/023023A1
The present invention is generally related to a product and process to reduce the microbial contamination on organic matter, such as processed meat, fruits and vegetables, plant parts, and inanimate surfaces such as textiles and stainles...  
WO/2005/023010A2
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...  

Matches 701 - 750 out of 11,476