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Patent Searching and Data


Matches 201 - 250 out of 11,238

Document Document Title
WO/2012/029501A1
Provided is a water absorbent capable of absorbing water through a face being in contact with a food, even in an inclined position. A drip sheet (1) comprises an upper surface sheet (2), a lower surface sheet (3) and a water-absorbing sh...  
WO/2012/028928A3
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/2012/016153A1
A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the fresh meat product to create a treate...  
WO/2011/157921A1
The invention relates to a preferably continuous method for precooking the surface of food products, characterized in that all or part of the surface of the product makes contact with the flame produced by a burner, the flame employed be...  
WO/2011/154824A3
The present invention relates to a method of producing dehydrated food products having light color with less browning, when compared with conventional same food products, and having substantially same nutrional and vitamin values as that...  
WO/2011/149355A1
A process for the decontamination of contaminated food products, comprising applying an aqueous antimicrobial solution, wherein said antimicrobial solution comprising an oxidant and an alkaline compound. The process is especially suitabl...  
WO/2011/139144A1
Method and system for treating a substantially solid food product (3) wherein cell disruption of the food product occurs and the building up of the necessary rise in temperature required for the processing of macro-nutrients. The system ...  
WO/2011/135212A1
The invention relates to a method for controlling a process for cooling a bulk product contained in a blending, mixing, grinding or kneading chamber, the cooling being achieved by contacting the bulk product with a cryogenic liquid. Said...  
WO/2011/136633A3
The invention relates to a method for preparing a crunchy snack-type meat food product, said method comprising the following steps consisting in: cutting pieces of muscle into strips of meat, cutting in the direction of the muscle fibres...  
WO/2011/134743A1
A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the pumpable food product during at leas...  
WO/2011/129838A1
A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that conta...  
WO/2011/126470A1
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a fo...  
WO/2011/120738A1
The invention relates to a device for treating food products (16), having a conveyor device (18), a treatment device (10), and an inlet scale (20) and an outlet scale (22) disposed on the conveyor device (18) ahead of and behind the trea...  
WO/2011/118821A1
Provided is a method of controlling microbes in food materials, with which it is possible to efficiently control pathogenic microbes that cause food poisoning and bacterial groups that cause deterioration in the quality of food materials...  
WO/2011/112618A1
A dry film coating composition comprising a cellulose film former, an oligofructose fiber, a plasticizing agent, and a processing aid is disclosed herein. Also provided is a film coating suspension comprising a cellulose film former, an ...  
WO/2011/110992A4
The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a pre...  
WO/2011/110992A1
The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a pre...  
WO/2011/107421A1
A method for producing compositions for the supplementation of one or more of the essential mineral nutrients potassium and/or calcium and/or magnesium together with nisin, ε-polylysine or a mixture of nisin and ε-polylysine. When the ...  
WO/2011/107335A1
The invention relates to a method for controlling product characteristics in the production of foodstuffs belonging to the product groups of raw and cooked sausage, pates, cooked meat products or the like, in particular in order to prese...  
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...  

Matches 201 - 250 out of 11,238