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Matches 251 - 300 out of 5,617

Document Document Title
WO/2009/047817
A device (1) for fast smoking of food products, particularly for professional use, comprising a supporting body (2) for a brazier (3) which is connected, through a suction duct (4), to a suction device (5) connected to a discharge duct (...  
WO/2009/048587
The present methods and compounds relate to increasing meat tenderness by inducing post-mortem breakdown in muscle tissue. This is achieved by the use of beta- blockers in the pre-mortem period, which results in higher calpastatin levels...  
WO/2009/036281
The present application provides a process for the preparation of Bortezomib, its intermediates and process for crystalline forms of Bortezomib.  
WO/2009/031023
The present invention relates to new pomegranate extracts, combined or not with soluble fiber, compositions free of any kind of organic solvent, soluble in cold water in high concentration, with very low sugar content and specially stand...  
WO/2009/031041
The present invention provides a composition comprising (a) an antimicrobial compound of the formula (I) wherein R1 is a fatty acid chain; R2 is a linear or branched alkyl residue having from 1 to 12 carbon atoms; n is an integer from 0 ...  
WO/2009/031023
The present invention relates to new pomegranate extracts, combined or not with soluble fiber, compositions free of any kind of organic solvent, soluble in cold water in high concentration, with very low sugar content and specially stand...  
WO/2009/019960
It is intended to provide a method of treating fish meat whereby the amount of so-called drip flowing out from fish meat, which is obtained by disassembling, cutting and molding landed fish and then freezing, in the course of the treatme...  
WO/2009/018121
The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill compo...  
WO/2009/016613
A method and an apparatus for freezing fried, cooked and seasoned food such as rice, vegetables or legume which comprises of: 1. A frying pan for frying, cooking and seasoned the food such as rice, vegetables or legume to a higher degree...  
WO/2009/012485
Particular aspects provide methods for converting glucosinolate in a glucosinolate- containing plant material to glucosinolate breakdown products (GBPs), comprising: providing an amount of processed glucosinolate-containing plant materia...  
WO/2009/010547
The present invention provides an aqueous antifungal composition comprising a polyene antifungal compound and a thickening agent. The composition can be used in the protection against the development of fungi on food, feed and agricultur...  
WO/2009/007841
Waxy flour products exhibiting noncohesive textures and methods of making same are disclosed, with an example of the method comprising the steps of: Obtaining a waxy flour; and heat treating the waxy flour, wherein the pH of the waxy flo...  
WO/2009/007841
Waxy flour products exhibiting noncohesive textures and methods of making same are disclosed, with an example of the method comprising the steps of: Obtaining a waxy flour; and heat treating the waxy flour, wherein the pH of the waxy flo...  
WO/2009/007841
Waxy flour products exhibiting noncohesive textures and methods of making same are disclosed, with an example of the method comprising the steps of: Obtaining a waxy flour; and heat treating the waxy flour, wherein the pH of the waxy flo...  
WO/2009/003516
Installation and method for drying food products comprising the following steps: a) to extract water from said food products in a first room (2), the products being subjected to a air flow with a substantially uniform velocity for all th...  
WO/2009/002554
The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a compo...  
WO/2008/156292
An organic substance decomposing/liquefying apparatus which can decompose and liquefy food, has a simple structure, does not need frequent small repairs, and is highly reliable and safe. The apparatus includes a process chamber storing o...  
WO/2008/155323
The present invention pertains to a process for manufacturing a cooked meat product, in particular a cooked meat product with an increased shelf-life stability and an increased resistance against the growth of bacteria, in particular Lis...  
WO/2008/155220
The method, which is carried out without recourse to chemical additives, comprises the following steps: a) the live shellfish are immersed (3) in a bath of brine, the temperature of which is below approximately -10°C, and preferably bel...  
WO/2008/155462
The present invention provides a method for preparing a packed food product concentrate containing vegetable or vegetable and animal based material, in which method the material is cooked in a package under pressure and no liquid is adde...  
WO/2008/156370
A system and a method are described for loading of fish from a seine (20) or a trawl and on board a fishing vessel, and also unloading of fish from the fishing vessel, comprising a transportation system for fish from the seine or the tra...  
WO/2008/154536
The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of convert...  
WO/2008/147214
Food and food products containing fats and oils, with prolonged shelf life with respect to rancidity are provided. Also freeze stored food and food products with improved quality with respect to liquid holding capacity and colour are pro...  
WO/2008/138036
An apparatus is provided for smoking foodstuffs, the apparatus including a plurality of heating elements and a control unit to control operation of the heating elements between an on state and an off state. In use, a material to be burne...  
WO/2008/135970
In one aspect, the present invention is directed to a method for preparing a decorative cake coating, the method comprising the steps of: providing a contour of a figure, the contour being made of a first edible solid substance, such as ...  
WO/2008/136711
The present invention relates to a method for generating smoke from a liquid smoke condensate for preparing of food inside a smoke housing (4), said smoke being generated in a first smoke generation housing (2) having a channel (3) to sa...  
WO/2008/135616
The invention relates to an appliance for drying and maturing food products, said appliance comprising a closed tank (1) connected to conditioning means for creating pre-determined ambient conditions inside the tank (1); an admission fla...  
WO/2008/136731
The present invention relates to a method for generating smoke from a liquid smoke condensate, said smoke being generated in a smoke generation housing (2) to be used in preparing food articles by smoking. The method comprises the steps ...  
WO/2008/135610
The invention relates to a machine for injecting fluids into meat or fish products, said machine comprising an injection head provided with parallel hollow needles (11) that can be retracted by contrast elastic means, said head to be dis...  
WO/2008/132884
A drip sheet which can absorb drip through the opposite sides and can store drip more than the absorption capacity of an absorption sheet. In the drip sheet (1) where a thermoplastic sheet (3) is bonded to the upper surface (11) and the ...  
WO/2008/131345
Fresh meat products treating and storing methods include applying with surface penetrating force an aqueous pH-modifled solution in an effective amount to a fresh meat product surface. The aqueous pH-modified solution has a pH that is co...  
WO/2008/126555
A tempering treatment method whereby the temperature of meat, which involves carcass prepared by slaughtering cattle or poultry and sterilizing and washing, is lowered as close to the ice storage temperature as possible to prevent a temp...  
WO/2008/117594
It is intended to provide a method of packaging a food wherein carbon dioxide is used in packaging a food in a packing material to thereby establish a bacteriostatic effect and minimize the formation of a gap between the contents (i.e., ...  
WO/2008/114631
[PROBLEMS] There has been no method for keeping the freshness of a harvested plant such as a vegetable, a fruit or a flower or a slaughtered animal at ordinary temperatures. To store the plant or animal, it is therefore required to remov...  
WO/2008/114631
[PROBLEMS] There has been no method for keeping the freshness of a harvested plant such as a vegetable, a fruit or a flower or a slaughtered animal at ordinary temperatures. To store the plant or animal, it is therefore required to remov...  
WO/2008/113782
The invention relates to a device for injecting brine, liquids or suspensions into food products, that comprises an injection head (1) with multiple needles. The device is characterised in that the injection head (1) is attached to an ov...  
WO/2008/113781
The present invention refers to a strain of Lactobacillus curvatusbacteria deposited in the Deutsche Sammlung von Mikroorganismen und Zellkulturen GmBH (DSMZ) under the accession number DSM 18775, as well as to compositions, cultures and...  
WO/2008/113782
The invention relates to a device for injecting brine, liquids or suspensions into food products, that comprises an injection head (1) with multiple needles. The device is characterised in that the injection head (1) is attached to an ov...  
WO/2008/106566
The present invention relates to the application of at least one liquid hydrocolloid solution to the surface of a food product, such as meat, poultry, or fish, to inhibit the growth of bacteria, and in particular Listeria monocytogenes. ...  
WO/2008/100128
The invention relates to a ham production method that does not include curing resting periods, comprising the following steps in which: the pieces of muscle are cleaned, a brine composition is injected into the muscle pieces, a series of...  
WO/2008/100280
A method of using an antimicrobial composition on a food product is described where a first and a second antimicrobial composition is applied to a food product, the food product is packaged and sealed. The second antimicrobial compositio...  
WO/2008/100280
A method of using an antimicrobial composition on a food product is described where a first and a second antimicrobial composition is applied to a food product, the food product is packaged and sealed. The second antimicrobial compositio...  
WO/2008/096631
Provided is a treating apparatus (100) comprising a container (10) having its inside set at a predetermined temperature, support means for supporting a treating object (21) in the container (10) in a manner to keep insulation between the...  
WO/2008/093367
A system for pasteurising foodstuffs comprises: a pasteurising chamber (3); a cooling station (7); means (13) for feeding foodstuffs (2) towards the chamber (3); means (14) for inserting the foodstuffs (2) in the chamber (3); means (18) ...  
WO/2008/089086
Ultraviolet light stabilized antimicrobial compositions are formed from (A) and (B). (A) is (I) a solid-state microbiocidal compound having at least one bromine atom in the molecule; (II) an aqueous solution or slurry of (I); (III) is a ...  
WO/2008/087459
The problem that is solved by this invention relates to preparation of codfish in bianco ("codfish the white way") of longer shelf life, better organoleptic properties and higher nutritive value than the same meal prepared in the present...  
WO/2008/089086
Ultraviolet light stabilized antimicrobial compositions are formed from (A) and (B). (A) is (I) a solid-state microbiocidal compound having at least one bromine atom in the molecule; (II) an aqueous solution or slurry of (I); (III) is a ...  
WO/2008/086810
A method for treatment of meat from fish or other aquatic, poikilothermic animals, and comprising a flavour-influencing treatment with an extract of wood or a wood product, as well as a heating process, comprising treatment with microwav...  
WO/2008/086810
A method for treatment of meat from fish or other aquatic, poikilothermic animals, and comprising a flavour-influencing treatment with an extract of wood or a wood product, as well as a heating process, comprising treatment with microwav...  
WO/2008/085715
A method and apparatus for separating lean meat and/or fat from lean meat-containing material, including combining a particulate material with fluid carbon dioxide. The material and fluid is introduced into a vessel and is separated into...  

Matches 251 - 300 out of 5,617