Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 51 - 100 out of 5,669

Document Document Title
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 ...  
WO/2013/112142A1
Methods of producing antimicrobial compositions include reacting halogenated eukaryotic cells with thiocyanate to produce the antimicrobial compound hypothiocyanite.  
WO/2013/100299A1
The present invention relates to a dryer which dries agricultural products or marine products and the like by using heated air. The dryer according to the present invention comprises: a body (A) which has a drying chamber (10) formed the...  
WO/2013/098338A1
The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.  
WO/2013/093730A1
The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola (Malpighia emarginata) berry, acerola (Malpighia emarginata) berry extract or mixtures thereof and ...  
WO/2013/089829A1
A method for decontaminating beef is disclosed. The method includes dicing beef into diced particles, chilling the diced particles into chilled particles, compressing and/or flexing the chilled particles to separate fat from the chilled ...  
WO/2013/084175A1
The invention discloses a material for packaging foods (10) comprising a first layer (11) made of paper, which Is coupled to a second layer (12) made of polyethylene or from biodegradable end compostable plastic material, an optional thi...  
WO/2013/054952A1
An indicator for determining temperature history and a determining method are provided, which may be used simply, inexpensively, and safely, and which make it possible for consumers themselves to visually determine temperature variations...  
WO/2013/050986A2
It comprises a salting stage followed by an air drying and maturation stage of said products, and it is characterized in that it includes the steps of: ai) determining a target amount of salt that each one of said pieces of meat product ...  
WO/2013/050986A3
It comprises a salting stage followed by an air drying and maturation stage of said products, and it is characterized in that it includes the steps of: ai) determining a target amount of salt that each one of said pieces of meat product ...  
WO/2013/047665A1
Disclosed are a preservative for the low-temperature preservation (low temperature signifies temperatures higher than 0°C but not more than 20°C) of biological materials, said preservative containing a flavonoid glycoside compound repr...  
WO/2013/034874A1
A tunnel (2) for the in-line anti-bacterial treatment of plucked poultry carcasses (or other animal carcasses) with a liquid cryogen or a cold gas at a temperature of less than 0°C has an entrance (18) and an exit (20) for the poultry c...  
WO/2013/020933A3
The invention relates to a device for treating raw materials, comprising at least two electrodes arranged at a distance, which electrodes are in contact with a controlled electrical energy source, wherein the electrodes are each formed b...  
WO/2013/021086A3
The invention relates to a method comprising the drying, curing and preservation of solid or semi-solid products in the food industry, by means of the application of changes in pressure equal to, greater than or less than atmospheric pre...  
WO/2013/018010A3
The present invention relates to a plant for decontaminating cured food products (P) comprising a treatment chamber (2) having an inlet port (3) for the products to be treated (Pi) and an outlet port (4) for the treated products (Po) and...  
WO/2013/018010A2
The present invention relates to a plant for decontaminating cured food products (P) comprising a treatment chamber (2) having an inlet port (3) for the products to be treated (Pi) and an outlet port (4) for the treated products (Po) and...  
WO/2013/015692A1
The present invention relates to a screw tank comprising a shaft and a number of axially spaced apart flights for treatment of different types of foodstuff such as fish, poultry and vegetables. The screw tank is provided with discharge a...  
WO/2013/010551A3
A method and an apparatus for conditioning meat such that the further processing is optimized wherein the meat with a first temperature between -35 to -18 ºC is introduced into a conditioner. Inside the conditioner a gas is circulated a...  

Matches 51 - 100 out of 5,669