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Matches 251 - 300 out of 11,476

Document Document Title
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...  
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/2011/107335A1
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/2011/107421A1
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/2011/105985A1
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,...  

Matches 251 - 300 out of 11,476