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Matches 201 - 250 out of 11,173

Document Document Title
WO/2011/107754A1
There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoila...  
WO/2011/105985A1
A controlled release biocidal salt of a first component comprises a cation of a Nα - (C1 - C22) alkanoyl di-basic amino acid alkyl (C1 - C22) ester cationic biocidal molecule and a second component comprising an anion of a monomeric ani...  
WO/2011/098635A1
Cooking, smoking and aromatization device which consists of a casing or container (1) comprising a plurality of sealed compartments (2, 3, 4, 5) communicating with the main cooking chamber (6) by means of a plurality of channels or ducts...  
WO/2011/098995A1
A device for serving and preserving food items, the device including an open container for holding the food items having one or more side walls and a floor, wherein when the food items are immersed in fluid, typically a preserving fluid,...  
WO/2011/079946A1
Method of processing of fish, for example salmon and related species, said method comprising the steps of - providing a live fish, - slaughtering the fish, - subjecting the fish or part of the fish to an electrical stimulation prior to a...  
WO/2011/076333A1
In order to preserve and produce foodstuffs, particularly meat and fish products containing muscle meat, by means of curing with nitrite salts, the invention provides novel curing auxiliaries, especially improved sugar substances for use...  
WO/2011/077146A1
The present application relates to a composition for use in the preparation of a solution for inhibiting melanosis, particularly in prawn and the like, which comprises an effective amount of a polyphenol oxidase inhibitor and a hydrotrop...  
WO/2011/073394A1
The invention relates to methods for producing raw pickled products that are characterized by an accelerated maturing process, and to raw pickled products produced using said methods. In the method according to the invention, raw meat is...  
WO/2011/072187A3
A system and method for chilling a food product in or proximate to a food processing device adapted to dice, slice, shred, chop, or cut the food product is disclosed. The disclosed system and method involves a two or three stage applicat...  
WO/2011/070283A8
The invention relates to a method for cooling materials, in particular food, in a cooling apparatus, the cooling being completely or partially carried out by contacting the materials with a cryogenic liquid. Said method is characterized ...  
WO/2011/070283A1
The invention relates to a method for cooling materials, in particular food, in a cooling apparatus, the cooling being completely or partially carried out by contacting the materials with a cryogenic liquid. Said method is characterized ...  
WO/2011/062499A1
A device for pasteurizing a mass of foodstuff comprises : a feed; a first tube of an electrically and magnetically inert material suitable for contact with foodstuff; an arrangement of electrodes added to the first tube and connected to ...  
WO/2011/060762A1
The invention relates to a method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flo...  
WO/2011/060762A4
The invention relates to a method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flo...  
WO/2011/058964A1
The virus-inactivating effect of calcinated calcium and the like is elucidated, and a novel virus-inactivating agent particularly having a norovirus-inactivating effect is provided. The virus-inactivating agent comprises an aqueous solut...  
WO/2011/056556A1
The invention relates to a method for producing preformed peeled packed sausages, comprising the steps of subsequently: A) heating an encased sausage; B) peeling a casing from the sausage at higher surface temperatures; and C) packing th...  
WO/2011/053676A2
Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packa...  
WO/2011/053676A3
Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packa...  
WO/2011/046833A1
Disclosed is a method for preserving and enhancing the shelf- life of dried foods having relatively high levels of carotenoids. The method uses calcium ascorbate to prevent the oxidation of carotenoids and the polyunsaturated fatty acids...  
WO/2011/040820A1
The present invention concerns lactic acid bacteria being suitable for producing raked/fermented or partially fermented meat, wherein said lactic acid bacteria may be probiotic, ferment meat, having a high tolerance for acid conditions a...  
WO/2011/038119A2
An intervention system for treating a food product in a food conditioner. The system comprises a tank that receives and buffers an intervention solution from a mixing system, a pump that receives the intervention solution from the tank a...  
WO/2011/037376A2
The present invention relates to an agricultural and marine produce drier employing a far infrared ceramic heater, comprising: a conveyor belt for conveying agricultural and marine produce to be dried; an upper frame provided above the c...  
WO/2011/038245A1
A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pre...  
WO/2011/038119A3
An intervention system for treating a food product in a food conditioner. The system comprises a tank that receives and buffers an intervention solution from a mixing system, a pump that receives the intervention solution from the tank a...  
WO/2011/037376A3
The present invention relates to an agricultural and marine produce drier employing a far infrared ceramic heater, comprising: a conveyor belt for conveying agricultural and marine produce to be dried; an upper frame provided above the c...  
WO/2011/038237A1
A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressu...  
WO/2011/033159A2
The invention relates to a method for preserving foods that includes the use of an antioxidant of natural origin that does not negatively modify the organoleptic properties of the foods.  
WO/2011/033159A3
The invention relates to a method for preserving foods that includes the use of an antioxidant of natural origin that does not negatively modify the organoleptic properties of the foods.  
WO/2011/030047A1
The invention relates to a method and equipment for cooling a mass of a food product contained in a chamber using a cryogenic liquid injected into the mass of material in the bottom portion of the chamber, characterised in that a forced-...  
WO/2011/027301A1
Biomass of algae Spirulina platesnis both in fresh and dry form can be preserved by glucose and fructose. These monosacharides are the main components of bee honey. Made algae Spirulina platesnis and honey preparation complements the hum...  
WO/2011/023576A1
A foodstuff treatment composition, particularly for the treatment of meat, meat products, fish and seafood products, the composition comprising a combination of sodium lactate and/or potassium lactate and at least one sodium and/or potas...  
WO/2011/021922A3
The invention relates to a method for producing polyolefin plastic films having an antimicrobial activity, capable of inhibiting food pathogens upon coming into direct contact with the surface of the food. The method consists in anchorin...  
WO/2011/014669A1
The present invention relates to methods for inhibiting the growth of pathogenic microbes in food products. In an embodiment the invention is a preservative composition including lactic acid or a salt thereof, acetic acid or a salt there...  
WO/2011/014256A3
The invention provides wet food compositions that have the characteristics of dry food compositions. The compositions contain from about 90 to about 99% of one or more meat emulsion chunks and from about 1 to about 10% of one or more bin...  
WO/2011/009969A1
The invention relates to a method for removing water from a (seasoned or unseasoned) food product that may previously have been frozen, it being possible to add ingredients and spices, with salt, and, in particular, without salt in the c...  
WO/2011/009828A1
The present invention relates to a method and a device for chemical sterilisation and/or decontamination of a consumable product, in particular a food product of plant or animal origin, with no added heat and at a low temperature. Said t...  
WO/2011/006745A3
The invention relates to a device for the dosed injection of liquids into food products, comprising hollow needles, a line (41) for supplying the liquid to the needles and a dosing unit (22, 40) for the liquid. The device is characterise...  
WO/2011/008034A2
The present invention provides a fermentation container and a preparation method of salted fish using the same, wherein the fermentation container comprises: an outer container having an open top, a closed bottom and an outlet with a val...  
WO/2011/008034A3
The present invention provides a fermentation container and a preparation method of salted fish using the same, wherein the fermentation container comprises: an outer container having an open top, a closed bottom and an outlet with a val...  
WO/2011/001143A2
The invention provides a method of post mortem treatment of units of fish flesh, which method comprises injecting into said units from 50 to 250 mL/kg of an aqueous solution of a physiologically tolerable base and sodium chloride, the co...  
WO/2011/001143A3
The invention provides a method of post mortem treatment of units of fish flesh, which method comprises injecting into said units from 50 to 250 mL/kg of an aqueous solution of a physiologically tolerable base and sodium chloride, the co...  
WO/2010/144855A1
A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amoun...  
WO/2010/136405A1
The invention is a method for the treatment of food products, wherein the food product is cut in slices or in cubes, and the slices or cubes are treated with an antimicrobial solution in the form of a cloud of droplets, characterized in ...  
WO/2010/133356A1
The present invention relates to a process and an apparatus for defrosting of frozen crushed meat.  
WO/2010/135295A3
Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstrea...  
WO/2010/125109A3
The invention relates to a method for smoking and for packaging a product to be smoked, comprising: packaging (52, 54) the product to be smoked in a smoke-tight packaging and distributing (56) the product thus packaged to the consumers; ...  
WO/2010/125589A1
This invention relates to an apparatus for thawing or cooling food products. A tank is provided adapted to be at least partly filled with a liquid. A spiral shaped blade extends between a first end and a second end of the tank, where the...  
WO/2010/125109A2
The invention relates to a method for smoking and for packaging a product to be smoked, comprising: packaging (52, 54) the product to be smoked in a smoke-tight packaging and distributing (56) the product thus packaged to the consumers; ...  
WO/2010/111984A1
The invention relates to a method for manufacturing an instant ground meat product from at least one ground meat preform which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. According t...  
WO/2010/114182A1
A method for manufacturing a processing raw material or a processed part is characterized in that a highly fresh raw material is heat-treated by a heating medium which is obtained by boiling water under pressure to generate steam or the ...  

Matches 201 - 250 out of 11,173