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Patent Searching and Data


Matches 101 - 150 out of 5,648

Document Document Title
WO/2012/155317
Composition for curing meat, which is prepared by carbonate and sugar.  
WO/2012/153305
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/2012/150389
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/2012/149992
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/2012/146564
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/2012/146566
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/2012/144681
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/2012/144680
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/2012/143579
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/2012/140293
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/2012/138007
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/2012/133049
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/2012/135685
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/2012/134282
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/2012/126856
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/2012/127131
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/2012/123901
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/2012/113597
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/2012/102542
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/2012/101024
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/2012/101025
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/2012/103056
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/2012/102542
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/2012/096578
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/2012/096578
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/2012/093988
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/2012/091964
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/2012/089872
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/2012/085881
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/2012/087747
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/2012/080391
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/2012/081259
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/2012/073107
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/2012/072933
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/2012/075085
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/2012/070962
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...  
WO/2012/070962
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...  
WO/2012/063357
[Problem] The problem addressed by the present invention is to provide a bioactive agent that stabilizes the bioactive effect of a ferrous salt and/or a ferric ferrous salt, is capable of long-term storage, and is useful in a pharmaceuti...  
WO/2012/059530
The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during...  
WO/2012/047947
The presently disclosed subject matter is generally directed to packaging materials comprising at least one antimicrobial agent. Particularly, the disclosed packaging materials incorporate, via extrusion into the sealant layer, an antimi...  
WO/2012/048334
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and geneti...  
WO/2012/046086
Method for extending the shelf-life of a foodstuff Methods of extending the shelf-life of a foodstuff and/or for preventing or reducing microbial (e.g. bacterial) growth on said foodstuff are provided. The methods comprise coating the fo...  
WO/2012/047947
The presently disclosed subject matter is generally directed to packaging materials comprising at least one antimicrobial agent. Particularly, the disclosed packaging materials incorporate, via extrusion into the sealant layer, an antimi...  
WO/2012/048334
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and geneti...  
WO/2012/042086
The invention relates to a fish processing method characterised in that it comprises the following steps: (a) cutting the fish into clean loins; (b) cleaning the fish loins obtained in step (a); (c) injecting at least one formulation int...  
WO/2012/036571
A meat product treated with a substantially tasteless liquid smoke and a method for treating meat to preserve the freshness and color without substantial smoke taste or odor is described. The method generally comprising burning organic m...  
WO/2012/036910
Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein d...  
WO/2012/032119
A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic pla...  
WO/2012/028928
A method of protecting the colour of meat and meat products comprising the step of contacting the meat or the meat product with a composition comprising an acerola extract is provided. The composition may further comprise an extract of a...  
WO/2012/028946
An apparatus (1), for enzymatic inactivation of puree, or juice, from vegetable or animal food, comprises a treatment section (10) of food (100) of vegetable origin obtaining a treated product. The treated product exiting from the treatm...  

Matches 101 - 150 out of 5,648