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Patent Searching and Data


Matches 201 - 250 out of 5,617

Document Document Title
WO/2010/097364
The present invention pertains to a method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poi...  
WO/2010/094122
A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the va...  
WO/2010/039523  
WO/2010/086702
The present invention relates to a unit comprising a conveyor device (1) for conveying slices of meat product arranged in a single layer on a permeable support surface along a path inside an enclosure (2), and an air circulation device (...  
WO/2010/084052
This invention relates to a use of a composition for protecting against mites and ticks containing cationic surfactants such as ethyl-Nα-lauroyl-L-arginate HCI (LAE). It has been found that cationic surfactants such as ethyl -Nα- lauro...  
WO/2010/074943
Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement co...  
WO/2010/069772
The invention relates to a device for injecting fluid into food products (10), with a needle support (18) mounted to move relative to the food product and fitted with needles (20) and a device (20, 22) for introducing the fluid into the ...  
WO/2010/067148
The invention relates to a method for converting nitrates to nitrites and to specific compositions of bacteria belonging to the Staphylococcus vitulinus species optionally in association with lactic acid bacteria such as Lactococcus genu...  
WO/2010/061406
An injecting machine to control liquid injection (without any valves), where pressure in the liquid circulation and area of the piston top (61) on the needle head press the needles into the product (without any springs), with a conveyor ...  
WO/2010/053441
The invention relates to a device (1) arranged to bring about a de- creased degradation of food placed in an gas tight food package (5, 45, 49), the device comprising a gas conductor (7, 39) adapted to be connected between a gas supply (...  
WO/2010/051352
Frozen microbiocidal compositions which comprise a frozen aqueous microbiocidal solution containing a bromine content from at least one 1,3-dibromo-5,5-dialkylhydantoin are described. Methods of producing such compositions and methods fo...  
WO/2010/051352
Frozen microbiocidal compositions which comprise a frozen aqueous microbiocidal solution containing a bromine content from at least one 1,3-dibromo-5,5-dialkylhydantoin are described. Methods of producing such compositions and methods fo...  
WO/2010/039523
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biom...  
WO/2010/039523
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biom...  
WO/2010/030039
An electrostatically atomizing unit generates a mist of charged minute water particles which is sprayed onto a perishable food wrapped with a plastic film permeable to the water particles. The perishable food wrapped with the plastic fil...  
WO/2010/026171
The invention relates to a method for controlling product characteristics in the manufacture of foods belonging to the products groups of raw sausage, cooked sausage, pates, cooked meats or the like, in particular for maintaining spreada...  
WO/2010/022305
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibite...  
WO/2010/021411
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.  
WO/2010/020696
This invention relates to a system for and method of processing a food product (101), the method comprising applying steam of a gas (103) from a steam generator (102; 100) to at least a part of a food product (101) for a predetermined pe...  
WO/2010/022305
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibite...  
WO/2010/006505
A cold smoking machine has a refrigerator and a smoke-generating chamber that is connected to bottom wall of a refrigerator, so that smoke may be entered into said refrigerator, the outer casing of the smoke-generating chamber and refrig...  
WO/2010/005549
An offset barbecue smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in...  
WO/2010/000744
Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the laurarnide of the arginine monohydrochloride (LAE), may be ...  
WO/2009/155689
The present disclosure provides a device having a casing with a barrier surface and a contact surface and a composition in the casing having a nitric oxide precursor and an isolated enzyme or live cell expressing an endogenous enzyme, fo...  
WO/2009/152283
A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredi...  
WO/2009/152150
Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.  
WO/2009/146477
With this method to produce any stuffing/batter is the possibility given to produce any kind of sausage, salami, Beef jerky stick/bar with and without skin, but without Starter- culture, ATP/ ATN or any phosphates, chemicals, any Preserv...  
WO/2009/141479
The present invention relates to a machine designed for processing and preparing, under vacuum, cephalopods caught in the course of deep-sea fishing, prior to the preserving, distributing and selling thereof. Said machine washes, hydrate...  
WO/2009/139566
The present invention relates to a starfish cartilage fresh-body drying method, more specifically, to a fresh-body drying method in which either air pressure or water pressure is used to remove the internal organs and thereby easily remo...  
WO/2009/139566
The present invention relates to a starfish cartilage fresh-body drying method, more specifically, to a fresh-body drying method in which either air pressure or water pressure is used to remove the internal organs and thereby easily remo...  
WO/2009/125036
Natural antioxidant composition for meat products, characterized in that it is prepared from phenolic extracts of monofloral honeys that act independently as antioxidants.  
WO/2009/125175
The invention relates to the processing of bacon. A heat resistant, moisture repellent flexible sheet comprising on its upper surface a plurality of slices of bacon, wherein each slice of bacon has less than 60% overlap with an adjacent ...  
WO/2009/121991
The invention relates to a method for the preservation of the red swamp crayfish (Procambarus clarkii) and fresh shelled cooked tails in a protective atmosphere with a very low oxygen concentration. According to said method, the live cra...  
WO/2009/121991
The invention relates to a method for the preservation of the red swamp crayfish (Procambarus clarkii) and fresh shelled cooked tails in a protective atmosphere with a very low oxygen concentration. According to said method, the live cra...  
WO/2009/115723
The invention relates to a method and a device for thawing food products that comprises using at least one microwave radiation applicator in a chamber through which said products are passing, characterised in that before the insertion in...  
WO/2009/115723
The invention relates to a method and a device for thawing food products that comprises using at least one microwave radiation applicator in a chamber through which said products are passing, characterised in that before the insertion in...  
WO/2009/105272
A method of preparing precooked and packaged frozen shellfish, such as shrimp, crabs and crawfish having an extended shelf life. The shellfish are boiled in an aqueous cleaning solution containing an effective amount of one or more food ...  
WO/2009/100509
The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of...  
WO/2009/100984
This method for smoking and packaging a product comprises: - inserting (70) the product to be smoked into a smoke-tight packaging, - sealing (74) the package enclosed such that the packaging forms a chamber capable of holding the smoke i...  
WO/2009/096079
A sheet for drip absorption which has a display part and a non-display part. The sheet (1) for absorbing drips comprises an upper sheet (2) which is liquid-permeable and a lower sheet (3) which absorbs liquids and has been bonded to the ...  
WO/2009/080563
Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the lauramide of the arginine monohydrochloride (LAE), may be u...  
WO/2009/082659
A high-protein nutritional composition for bees (Fig. 2) including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and carbohydrate.  
WO/2009/080484
The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.  
WO/2009/074982
The subject of the invention is antioxidant stabilisation and protection of nuts and/or seeds etc. and of products containing nuts and/or seeds. As known, nuts and seeds become rancid over time, and although several methods of preserving...  
WO/2009/072152
This invention regards a freezing machine for minced meat. It is composed of an insulation vat (1) closed by a drop-leaf lid (2) where the inlet case (2a) is placed. Below it and inside the vat, there is a spraying nozzle (8) which spray...  
WO/2009/066154
An apparatus for salting, pickling or adding additives to meat, fish or the like, which comprises a tank containing a solution of treatment media to be introduced into the food products. The tank has an inlet opening and an outlet openin...  
WO/2009/066154
An apparatus for salting, pickling or adding additives to meat, fish or the like, which comprises a tank containing a solution of treatment media to be introduced into the food products. The tank has an inlet opening and an outlet openin...  
WO/2009/059087
The invention relates to a method for loosening the feathers of a fowl prior to killing and processing, by exposing the fowl to a radio frequency source producing a frequency from between approximately 5 GHz and approximately 40 GHz, wit...  
WO/2009/059087
The invention relates to a method for loosening the feathers of a fowl prior to killing and processing, by exposing the fowl to a radio frequency source producing a frequency from between approximately 5 GHz and approximately 40 GHz, wit...  
WO/2009/058987
A drying device having a bowl, a basket with a plurality of perforations, a cover assembly, and a drive assembly. The drive assembly includes: a driving mechanism mechanically coupled to a rotatable lid that is configured to mate with a ...  

Matches 201 - 250 out of 5,617