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Matches 51 - 100 out of 11,560

Document Document Title
WO/2016/123716A1
The present application describes an antimicrobial composition comprising lauric arginate ethyl ester (LAE) and hydrogen peroxide and the use of this composition for disinfecting and sanitizing different types of surfaces such as food pr...  
WO/2016/122296A1
The invention relates to a the design of a nanostructured edible biofilm for application to cattle meat. The method comprises the application of a first adhesion-promoting layer and a second antibacterial layer, both layers being individ...  
WO/2016/117990A1
The invention relates to a system and method for automatic control and safety for a device for sterilising carcasses. The method comprises the steps of introducing the products, sterilising and removing the products from the device. The ...  
WO/2016/117994A1
The invention relates to a device for the sterilisation of meat carcasses, formed by two sterilisation systems, the first comprising the calculated exposure of the meat carcass to ultraviolet radiation in order to eliminate 99% of the ba...  
WO/2016/111369A1
The present invention addresses the problem of providing a motive power transmission device which has a relatively simple structure and which can operate a bicycle or the like with a light force. This motive power transmission device inc...  
WO/2016/104421A1
This food preservation method uses a food film (34A), (34B) to preserve food. The food film (34A), (34B) has a surface with a plurality of projections (34Ap), (34Bp), and the projections (34Ap), (34Bp) have a two-dimensional size in the ...  
WO/2016/102852A1
The invention relates to a smoke-diffusing accessory (1) designed to function with a barbecue (2), the smoke-diffusing accessory (1) forming a container (5) that can contain smoke-generating materials, characterized in that the smoke-dif...  
WO/2016/099250A1
The lactobacilli used in this invention have been isolated from traditional and fermented meat products and from material of plant origin from the central tableland of Mexico. Of a total of 60 strains of lactobacilli, 7 were selected for...  
WO/2016/094359A1
The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork. In particular, the compositions and methods reduce light-induced discoloration.  
WO/2016/090387A2
A raw lobster product including a sealing material that has at least one carbohydrate, and an intact widthwise slice of raw lobster tail meat removed from a lobster tail and devoid of shell or exoskeleton. The slice of raw lobster tail m...  
WO/2016/087866A1
Methods of reducing surface microbial contamination of a poultry carcass comprising subjecting the poultry carcass which has previously been scalded and de-feathered to hot water of between 50ºC and 95ºC for between 1 second and 120 se...  
WO/2016/082053A1
The main purpose of this technology is the development of films made from polymer material with antioxidant and antimicrobial activity, which technology is intended for the packaging transformation sector, for use in agri-food and pharma...  
WO/2016/083250A1
The present invention relates to a brine injection system with a plurality of needles, which are inserted into a product and through which brine is injected into the product, wherein brine which does not end up in the product is collecte...  
WO/2016/081716A1
Methods of preventing or decreasing PEDv and/or Salmonella bacteria in animal feed, feed ingredients, and pet food are provided. The methods utilize generally safe chemical mitigants, such as medium chain fatty acids, essential oils, and...  
WO/2016/064608A1
The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium...  
WO/2016/060562A1
The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a ...  
WO/2016/056904A1
The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of ca...  
WO/2016/055638A3
A method of processing meat comprises removing an anatomical meat muscle from a carcass within 90 minutes post exsanguination. The removed individual muscle is vacuum packaged prior to onset of rigor mortis in a manner that avoids releas...  
WO/2016/055638A2
A method of processing meat comprises removing an anatomical meat muscle from a carcass within 90 minutes post exsanguination. The removed individual muscle is vacuum packaged prior to onset of rigor mortis in a manner that avoids releas...  
WO/2016/049678A1
The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifyi...  
WO/2016/047765A1
[Problem] To provide a dry animal food product to be reconstituted with water before eating, wherein said dry animal food product can be manufactured by an inexpensive evaporation-drying method, has a favorable size and appearance, can b...  
WO/2016/044423A1
Provided are food products that have meat-like structure, texture, and proper-ties, and that comprise substantial amounts of microbial biomass. Also provided are methods and processes for producing such food products.  
WO/2016/040170A1
A control system for monitoring an antimicrobial application system may include a controller having a monitoring program including an operations unit and an interface unit. The operations unit may include a sensor module operatively coup...  
WO/2016/040738A1
The present disclosure is directed to antimicrobial compositions comprising a hypochlorite salt, a copper (II) salt, and an optionally acid that is an inorganic acid, an organic acid, or a combination thereof, and optionally a buffering ...  
WO/2016/040269A1
Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a ...  
WO/2016/036244A1
The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a co...  
WO/2016/036717A1
A food product including a combination of ingredients comprising 70- 80 wt~% solid components and less than 30 wt-% water, The solid components can include IQF, dehydrated components, pureed components, and whole, shredded, crumbled or d...  
WO/2016/033659A1
The present disclosure relates to packaged food or therapeutic products and packages that prevent, reduce or delay non-enzymatic browning of the food or therapeutic substances upon storage. Methods of preventing, reducing or delaying non...  
WO/2016/033558A1
The invention provides methods, apparatuses and compositions for the reduction of pathogenic and/or non-pathogenic organisms in raw meat. The invention includes simultaneously manufacturing and applying to raw meat an activated chlorous ...  
WO/2016/013035A1
Improved rapid rehydration method of dried vegetable and animal products for canned food industry. This procedure is characterized as the regeneration phase in which the dried product is immersed into water at high hydrostatic pressure a...  
WO/2016/008225A1
A synergistic sterilizing and preserving method for fresh meat with high voltage field plasma and nano photocatalysis is disclosed herein, and it belongs to the technical field of cold sterilization of food package. The method is mixing ...  
WO/2016/005319A1
A facility (10) for thawing or tempering frozen food products, comprising: A chamber (12) for receiving the products to be thawed or tempered, a fan means (60), in particular directed horizontally or vertically, for establishing a forced...  
WO/2016/006004A8
An apparatus and method is described that makes dewatered ice-slurry and concentrated solutes in the drained liquid by separating ice and liquid in a controlled and continuous manner. The apparatus and method described further delivers t...  
WO/2016/006004A1
An apparatus and method is described that makes dewatered ice-slurry and concentrated solutes in the drained liquid by separating ice and liquid in a controlled and continuous manner. The apparatus and method described further delivers t...  
WO/2016/007000A1
The present invention is directed to a process for the treatment of biological material. Particularly, pieces of biological material are treated with a physical treatment and particularly a cold plasma treatment, optionally followed by a...  
WO/2016/004164A1
Pre-cooked turkey wing food products are made by a method comprising: providing a plurality of partitioned turkey wing segments; applying a marinade to the partitioned turkey wing segments to form a marinade/ partitioned turkey wing segm...  
WO/2015/191989A3
A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying...  
WO/2015/185282A1
The present invention relates to a cooking device (1 ) comprising a cooking grill (2) whereon the foods to be cooked are placed and a smoking chamber (3) wherein smoking material is placed, enabling the foods on the cooking grill (2) to ...  
WO/2015/182791A1
 The purpose of the present invention is to provide a simple means that makes it possible to inhibit degradation in the freshness of myoglobin-containing food. The present invention pertains to a material for inhibiting degradation in ...  
WO/2015/178922A1
Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece t...  
WO/2015/177096A1
The invention relates to a method for producing at least one suction insert, having the following steps: providing a pulp web; applying a superabsorber onto the pulp web, an edge region perpendicular to the machine direction of the pulp ...  
WO/2015/175366A1
A solid fuel smoker oven having a cooking chamber and a heat source chamber separated by a vertical divider. The heat source chamber includes a gas fired firebox to burn solid fuel. The cooking chamber comprises air channels defined by p...  
WO/2015/167930A1
Systems and apparatus are provided for maintaining an ultra low oxygen concentration in a shipping container for the purpose of preventing spoilage of perishable food products. The system and apparatus may contain a composition of a mixt...  
WO/2015/166440A1
Canned tuna in brine is herein described with a reduced content of sodium chloride and improved organoleptic characteristics, essentially consisting of tuna and a preserving liquid, characterized in that the preserving liquid essentially...  
WO/2015/164513A1
An apparatus and method for shipping live seafood in a container having oxygen enriched water, the apparatus comprising a container having four side walls, a bottom surface and a top surface; an oxygen generator; an infusion unit in comm...  
WO/2015/159885A1
The present invention provides a fish extract having excellent flavor and a production method therefor. In particular, the present invention provides a fish extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine.  
WO/2015/159884A1
 The present invention provides a dried fish extract having excellent flavor, and a method for manufacturing the same. Specifically, the present invention provides a dried fish extract containing at least 3.5ppm of 4-methyl veratrole.  
WO/2015/141763A1
[Problem] To provide a high-fat content dried product containing 50% or more of fat, which can take large form, such as granular or diced form, rather than a powder. [Solution] The purpose is achieved through a high-fat content dried pro...  
WO/2015/140211A1
The present invention relates to the use of lactic acid bacteria strains and compositions comprising these strains for manufacturing cooked meat with improved properties. These strains and compositions are particularly suitable for manuf...  
WO/2015/138122A3
A packaged crabmeat product including a sealed flexible pouch, a first volume of crabmeat positioned in the sealed flexible pouch and a second volume of a gaseous component positioned in the sealed flexible pouch, the gaseous component i...  

Matches 51 - 100 out of 11,560