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Patent Searching and Data


Matches 51 - 100 out of 11,164

Document Document Title
WO/2014/055522A1
The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.  
WO/2014/048925A1
The present invention relates to an oven comprising: • - a first chamber (3) and a second chamber (4), which are separated by separation means (2) • - conveyor means (7) for guiding products from the inlet (10) through these chambers...  
WO/2014/052053A1
The invention relates to a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an oxidizer is in the permeable container oxidizer substantially irre...  
WO/2014/052055A1
The invention relates to a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an absorbent is in the permeable container and the absorbent comprise...  
WO/2014/041046A1
The present invention relates to an inline process for treating meat, i.e. to a process that is carried out on a production line where the meat travels down a line, having one step after another done to it. The speed of the movement of t...  
WO/2014/042523A1
The invention relates to a device for pasteurizing or sterilizing a mass of foodstuff, which device comprises: a feed for supplying the mass; heating means for heating the mass, comprising: a tube of an electrically and magnetically iner...  
WO/2014/042271A1
[Problem] To transport food products or the like at a low temperature and treat same. [Solution] In the present invention, by switching between different power supplies for a low-current high-voltage generation device, low-temperature st...  
WO/2014/037589A2
The present invention relates to new antimicrobial compositions and their use in the treatment of products such as food products.  
WO/2014/037590A1
The invention relates to a method wherein a cleaning solution, such as caustic soda, is guided through an inner passage of the needles (40), pressurised air is injected into said needles, and pressurised air is then guided through the in...  
WO/2014/037180A1
The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or war...  
WO/2014/035439A1
The present disclosure provides a unitized packaging system that provides a modified or controlled atmosphere for free movement of gases across the packaging system. In one embodiment, the free movement of gases allows modification of ga...  
WO/2014/031485A1
A method for treating shell eggs with a gas includes subjecting the eggs to lower than atmospheric pressure for a period of time, heat for a period of time, and a treatment gas for a period of time. The treatment gas may be ozone at abou...  
WO/2014/027728A1
A smoke ventilation apparatus is disclosed. The smoke ventilation apparatus comprises: a brazier portion having a space for roasting meat inside; and a side ventilation device into which the smoke generated inside the brazier portion is ...  
WO/2014/026972A1
The present invention relates to a composition comprising at least three different strains of L. sakei bacteria, and to the use thereof for preserving edible products.  
WO/2014/020563A2
The method for treating bovine meat, in particular obtained from back cuts, provides to perform the dry aging of a piece of fresh bovine meat in a controlled environment, for a predetermined lapse of time, and a following mechanical tend...  
WO/2014/020563A3
The method for treating bovine meat, in particular obtained from back cuts, provides to perform the dry aging of a piece of fresh bovine meat in a controlled environment, for a predetermined lapse of time, and a following mechanical tend...  
WO/2014/020625A1
Method for thermal treatment of food products (12) and like and plant for carrying out said method, said plant (10) comprising at least one heat treatment stage (11), suitable for cooking or for the enzymatic treatment comprising: - a tr...  
WO/2014/017616A1
[Problem] To provide: a novel quality-preserving agent which can preserve the quality of a peeled and/or cut vegetable or fruit or a seafood during storage in a simple manner and effectively and is highly safe; and others. [Solution] The...  
WO/2014/014860A1
Disclosed is a process for extracting an antioxidant cocktail (containing a number of antioxidative molecules including but not limited to superoxide dismutase (SOD), catalase, glutathione, glutathione peroxidase) from animal sources (i....  
WO/2014/012642A4
To reliably produce a high quality flavour when maturing meat and to consistently prevent the formation of mould or decomposition processes caused by bacteria, the invention provides a meat maturing cabinet and a method for maturing meat...  
WO/2014/012642A1
To reliably produce a high quality flavour when maturing meat and to consistently prevent the formation of mould or decomposition processes caused by bacteria, the invention provides a meat maturing cabinet and a method for maturing meat...  
WO/2014/010685A1
Disclosed are: a preservative agent for use in the low-temperature preservation of a biological material, which comprises a compound represented by formula (I); a preservative solution for use in the low-temperature preservation of a bio...  
WO/2013/185914A2
A system for drying foods, preferably officinal plants, by the use of a controlled atmosphere with inert gas, preferably nitrogen, having a low action temperature, 35°C to 40°C, and a humidity of less than 5%. The invention also relate...  
WO/2013/185914A3
A system for drying foods, preferably officinal plants, by the use of a controlled atmosphere with inert gas, preferably nitrogen, having a low action temperature, 35°C to 40°C, and a humidity of less than 5%. The invention also relate...  
WO/2013/186348A1
The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of Staphylococcus strains with nitrat...  
WO/2013/181895A1
Provided are a red wine fish and method for preparing same. Chopped fish slabs are soaked in the red wine-based soy sauce and then subjected to air dying, absorption drying, baking, juice spreading, baking, air drying, packing and prefab...  
WO/2013/180256A1
In the present invention, it was found to be possible to sterilize a liver with respect to microorganisms existing therein by boiling water lavage of bile ducts and the pylorum and then disinfection of the liver using a chlorine-based di...  
WO/2013/179235A1
The invention relates to a smoke generating device (11) for generating smoke for treating food using smokable goods (8), comprising a receiving chamber (23) for the smokable goods (8) and a friction device (41) which has a friction surfa...  
WO/2013/179499A1
The purpose of the present invention is to obtain macerated foods without soaking the foods in a highly-alkaline aqueous solution, and without impairing the flavor or texture of the original ingredients, said macerated foods serving as f...  
WO/2013/178592A1
The present invention relates to a composition for improving the quality and management of the moisture of fish products, and to a method for improving the quality of said products and to the use of said composition. The composition of t...  
WO/2013/175133A1
The invention relates to a method for conserving foodstuffs that include fish and are provided in slab form. The method includes the following preparation steps: preparing raw fish by adding (12) a water-retaining product to same, formin...  
WO/2013/169104A1
The invention relates to the field of microbiology, specifically to a combination of a source of a first enzymatic active domain and a source of a second enzymatic active domain and to a composition comprising said combination. The inven...  
WO/2013/169231A1
Synergistic antimicrobial compositions are provided by combining effective amounts of Na-long chain alkanoyi di basic amino acid alkyl ester salts with glycerol monofatty acid esters resulting more effective anti-microbials and food pres...  
WO/2013/164199A1
The present invention relates to an oven (1) comprising a casing (2), an oven cavity (3) situated within the casing (2), wherein the trays containing foods to be cooked are placed and a heater (4) disposed on the casing (2) upper wall, t...  
WO/2013/163073A1
Disclosed herein are solid food products comprising an isothiocyanate compound. Also disclosed are methods of preserving solid food products comprising such isothiocyanate compounds. In one embodiment, the methods comprise providing a so...  
WO/2013/161508A1
A refrigeration facility (1) is provided with: a refrigeration space (12) placed at below freezing; a heat exchanger (13) for cooling the refrigeration space (12) and bringing the refrigeration space (12) to below freezing; an electrocon...  
WO/2013/152232A1
The disclosure provides methods, and related compositions, for treating tissue with trehalose, where treatment reduces water loss during subsequent storage, for example, frozen storage.  
WO/2013/143968A3
The present disclosure relates to a multilayer film capable of releasing an active ingredient, for example a pesticide. The film has a bottom or internal layer composed in part of a water-soluble polymer fraction containing the active in...  
WO/2013/148420A1
The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a...  
WO/2013/147926A1
A method for the separation of fat from beef. The method includes reducing the size of beef into particles, wherein the particles are either predominantly fat particles or predominantly lean particles; combining the fat and lean particle...  
WO/2013/133455A1
A method for sterilizing/pasteurizing a food material such as cereal, vegetables or fruit merely by treating same for a short period of time, without using a substance which is toxic to the human body, to thereby inhibit the growth of fu...  
WO/2013/132310A1
The injecting machine comprises a conveyor (10) having a support surface (10a) for conveying meat pieces in a forward direction (FD), first and second injection heads (1, 2) consecutively arranged over said conveyor (10) relative to said...  
WO/2013/132121A1
The device is specially designed for use in cold chains with a view to indicating any break in said chain, i.e. any thawing and refreezing of the monitored product, and the invention comprises a small, closed container of transparent nat...  
WO/2013/131060A1
Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a meat food product (e.g., a slaughtered meat carcass) by applying or contacting the anti-microbial wash compo...  
WO/2013/126920A1
A method of dry aging meat includes covering an exposed portion of the meat with at least one layer of fat and/or bone that is separate from the meat and maintaining the layer of fat and/or bone on the exposed portion of meat for suffici...  
WO/2013/123505A1
Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial composit...  
WO/2013/117399A1
The present invention relates to an injection apparatus, to inject a liquid into a food article, particularly meat, comprising liquid injection means, which reciprocates between a remote-and an end position, driven by a drive comprising ...  
WO/2013/117227A1
A liquid smoke ink (6) and a method of making the smoke ink (6) is provided. The smoke ink (6) may be applied to a substrate (80) and dried. The substrate (80) may be used as a food, primarily a meat, casing. Liquid smoke (2) is made fro...  
WO/2013/112202A2
Disclosed herein are systems, methods and processes for preparing, packaging and preserving red meat, especially maintaining the freshness and color of the meat. In one embodiment, the disclosed method comprises treating the meat with an...  
WO/2013/111005A1
Apparatus for cooking food and for temperature maintenance with an accessory smoking system, made up of an oven of the electrical type and with a smoking device that communicates with the cooking chamber in such a way as to introduce in ...  

Matches 51 - 100 out of 11,164