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Matches 101 - 150 out of 11,160

Document Document Title
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...  
WO/2013/008910A1
A method for producing a meat-based dried food which is to be reconstituted by pouring hot or cold water thereto before eating, said method comprising: a step for treating a meat material or a meat-based food with superheated steam; a st...  
WO/2013/009002A1
The present invention provides a drier for agricultural and marine products, comprising: frames vertically provided in the shape of a zigzag on both sides; a plurality of support rods for horizontally connecting the frames; and a drying ...  
WO/2013/008237A1
The food product of the present invention is within an aqueous solution, the solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the...  
WO/2013/007328A1
The invention relates to a food package, comprising fish and a sorbent, wherein the sorbent is attached to the package and is capable of adsorbing volatile organic substances. The invention also relates to methods for packaging and stori...  
WO/2013/005035A1
The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or mo...  
WO/2012/172830A1
The invention provides a method for producing processed fish with which lactobacilli are propagated. In particular, the purpose of the invention is to control the cost of producing processed fish by eliminating the need to add large amou...  
WO/2012/168685A1
The invention relates to process for reducing the number of viable microorganisms present on the surface of meat, especially poultry. The process comprising the steps of rapidly cooling the surface membrane of a contaminated meat item to...  
WO/2012/166854A1
A Camallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Camallite salt preparation of the inventi...  
WO/2012/155317A1
Composition for curing meat, which is prepared by carbonate and sugar.  
WO/2012/153305A3
An ozone-based disinfecting device is provided comprising a mixer (2) having a generally hollow body with a water inlet for water under pressure, a spray nozzle (8) for generating a generally conical spray of water introduced by way of t...  
WO/2012/150389A1
Device for refrigerating the skewer of kebab meat directly on the rotary spit, after the latter has stopped turning, and for limiting the exposure of the skewer of meat to the ambient air, to insects and to dust. The invention relates to...  
WO/2012/149992A1
The invention relates to a device for preserving fresh goods, wherein the interior of the device can be irradiated with light. The invention further relates to the use of an organic electroluminescence device for irradiating fresh goods.  
WO/2012/146564A1
The invention relates to a method for improving fresh meat, which uses at least one microorganism from the following group in order to ripen the meat: Penicillium nalgiovense, Penicillium chysogenum, Penicillium gladioli, Penicillium cam...  
WO/2012/146566A1
The invention relates to a method for improving pork, which uses at least one microorganism from the following group in order to ripen the meat: Penicillium nalgiovense, Penicillium chysogenum, Penicillium gladioli, Penicillium camembert...  
WO/2012/144681A1
The present invention relates to original natural anchovy powder and a method for manufacturing same, and more specifically, to a method for manufacturing the anchovy powder comprising a step of stirring under reduced pressure and dry he...  
WO/2012/144680A1
The present invention relates to original natural anchovy powder and a method for manufacturing the same, and more specifically, to a method for manufacturing the anchovy powder comprising a step of stirring under reduced pressure and dr...  
WO/2012/143579A1
Meat and meat products are particularly sensitive to the development of bacteria owing to the high water and nutrient content of such items. Initially, meat is sterile but, when cut, surfaces exposed to the air are ideal for bacterial de...  
WO/2012/140293A1
The composition comprises a mixture that includes a salt that is a chloride other than sodium chloride, a lactate and an encapsulated acid or an acid precursor, and other food additives that are acceptable for the preparation of said pro...  
WO/2012/138007A1
The present invention relates to powder of original natural beef and a method for manufacturing the powder, and more particularly, to a method for manufacturing natural beef powder and the natural beef powder thereof, the natural beef po...  
WO/2012/133049A1
The invention addresses the problem of providing frozen otoshimi (collected fish meat in a minced form), which has high versatility like frozen ground fish meat and can be preserved by freezing. Particularly, the invention addresses the ...  
WO/2012/135685A1
Disclosed herein is an antimicrobial delivery system comprising an electrostatic complex comprising cationic biopolymer and an anionic biopolymer, wherein the antimicrobial delivery system has antimicrobial activity in a comestible.  
WO/2012/134282A3
The invention relates to a spray nozzle (1) for spraying a liquid consumable medium. The invention also relates to a device (50) and a method for at least partially coating food parts, more particularly meat and fish parts, with a liquid...  
WO/2012/126856A1
The invention relates to a smoke generator comprising at least one heatable surface for slowly burning a smoking material, said heatable surface (11) being arranged in an inclined manner in the smoke generator (10), and a feeding device ...  
WO/2012/127131A1
The invention relates to a treatment assembly (100) for food products (150), said treatment assembly (100) comprising: a vessel (102) having a bottom (104), an upstream wall (106), said bottom (104) being pierced with a plurality of rows...  
WO/2012/123901A1
A process for obtaining a film that comprises the incorporation of natural antimicrobial agents in a polymeric structure for the development of packages designed to increase the shelf life of chilled or refrigerated meat, preferably fres...  
WO/2012/113597A1
The invention relates to a method for increasing the shelf life of meat-based or fish-based food products, while at the same time preserving an acceptable appearance thereof, by treating these products with an antibacterial (or antimicro...  
WO/2012/102542A3
The present invention relates to a dried fish sterilizing device, and more specifically, to a dried fish sterilizing device, wherein: dried fish is contained in separate container boards; the container boards are positioned between a plu...  
WO/2012/101024A1
A frozen, microwaveable, coaled food product comprising: a core of cooked edible material having a weight equal to 15-95 wt.% of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 w...  
WO/2012/101025A1
A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated po...  
WO/2012/103056A1
The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat...  
WO/2012/102542A2
The present invention relates to a dried fish sterilizing device, and more specifically, to a dried fish sterilizing device, wherein: dried fish is contained in separate container boards; the container boards are positioned between a plu...  
WO/2012/096578A3
The present invention relates to a storage device for fresh products and/or perishable produce and a method for storing fresh products, comprising: a cabinet provided with an access door and/or flap; one or more substantially gastight co...  
WO/2012/096578A2
The present invention relates to a storage device for fresh products and/or perishable produce and a method for storing fresh products, comprising: a cabinet provided with an access door and/or flap; one or more substantially gastight co...  
WO/2012/093988A3
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid...  
WO/2012/091964A1
A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to pr...  
WO/2012/089872A1
The present invention relates to a colour reactivating agent for tuna formed by mixing various components with water, designed to restore the natural colour of canned tuna. The invention also includes the method for obtaining said produc...  
WO/2012/085881A1
The present invention provides a composition comprising (a) allyl isothiocyanate; and (b) an organic acid selected from acetic acid, propionic acid and mixtures thereof and optionally further comprising (c) green tea [Camellia sinensis] ...  
WO/2012/087747A1
A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO?2#191 and an optional inert gas by applying an electric field under conditions sufficient to generate non-thermal plasma. The fresh a...  
WO/2012/080391A1
What is proposed is a smoke generator (16) for smoking of foods, comprising a carbonization chamber for low-temperature carbonization of carbonization material (20), wherein the carbonization chamber (24) has carbonization air supply mea...  
WO/2012/081259A1
A method for manufacturing sake-arabushi or sake-kezuribushi is disclosed. The method includes the steps of: (a) pretreatment, in which a salmon is cut up so as to make a fillet having skin, (b) soaking-in-water, in which a fillet having...  
WO/2012/073107A1
A process for obtaining a film comprised of the incorporation of naturally-sourced antimicrobial agents in a polymeric structure to develop packages for increasing the shelf life of refrigerated meat, preferentially refrigerated fresh sa...  
WO/2012/072933A1
The present invention relates to a method for preparing a cooked meat-based food, said method including a step of cooking a meat-based food within a cooking chamber at a temperature of between 100ºC and 280ºC and in the presence of an ...  
WO/2012/075085A1
A meat product is disclosed. A meat is blended with a starch, hydrocolloid, and an oil from a vegetable source. The resulting product is a product with reduced animal fat that maintains the sensory attributes of a full-fat product.  
WO/2012/070962A3
This invention is a controlled freezing process and an apparatus that aims to attenuate the effect of cryoconcentration of solutes that occurs during the freezing of aqueous solutions, by means of a freezing method that gives the user an...  

Matches 101 - 150 out of 11,160