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Patent Searching and Data


Matches 201 - 250 out of 11,359

Document Document Title
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/2012/133049A1
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/2012/126856A1
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/2012/102542A2
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/2012/101025A1
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/2012/096578A3
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/2012/089872A1
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/2012/091964A1
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/2012/085881A1
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/2012/075085A1
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/2012/072933A1
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/2012/073107A1
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/2012/070962A3
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...  
WO/2012/070962A2
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/2012/063357A1
[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/2012/059530A1
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/2012/048334A3
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/2012/047947A3
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/2012/047947A2
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/2012/046086A1
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/2012/048334A2
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/2012/042086A1
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/2012/036910A3
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/2012/036571A1
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/2012/032119A1
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/2012/028928A2
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/2012/029501A1
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/2012/028928A8
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/2012/028946A1
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...  
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/2011/134743A1
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/2011/135212A1
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/2011/129838A1
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...  

Matches 201 - 250 out of 11,359