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Matches 251 - 300 out of 10,972

Document Document Title
WO/2010/030039A1
An electrostatically atomizing unit generates a mist of charged minute water particles which is sprayed onto a perishable food wrapped with a plastic film permeable to the water particles. The perishable food wrapped with the plastic fil...  
WO/2010/026171A1
The invention relates to a method for controlling product characteristics in the manufacture of foods belonging to the products groups of raw sausage, cooked sausage, pates, cooked meats or the like, in particular for maintaining spreada...  
WO/2010/022305A1
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibite...  
WO/2010/021411A1
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.  
WO/2010/020696A1
This invention relates to a system for and method of processing a food product (101), the method comprising applying steam of a gas (103) from a steam generator (102; 100) to at least a part of a food product (101) for a predetermined pe...  
WO/2010/022305A8
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibite...  
WO/2010/006505A1
A cold smoking machine has a refrigerator and a smoke-generating chamber that is connected to bottom wall of a refrigerator, so that smoke may be entered into said refrigerator, the outer casing of the smoke-generating chamber and refrig...  
WO/2010/005549A1
An offset barbecue smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in...  
WO/2010/000744A3
Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the laurarnide of the arginine monohydrochloride (LAE), may be ...  
WO/2009/155689A1
The present disclosure provides a device having a casing with a barrier surface and a contact surface and a composition in the casing having a nitric oxide precursor and an isolated enzyme or live cell expressing an endogenous enzyme, fo...  
WO/2009/152283A1
A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredi...  
WO/2009/152150A1
Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.  
WO/2009/146477A1
With this method to produce any stuffing/batter is the possibility given to produce any kind of sausage, salami, Beef jerky stick/bar with and without skin, but without Starter- culture, ATP/ ATN or any phosphates, chemicals, any Preserv...  
WO/2009/141479A1
The present invention relates to a machine designed for processing and preparing, under vacuum, cephalopods caught in the course of deep-sea fishing, prior to the preserving, distributing and selling thereof. Said machine washes, hydrate...  
WO/2009/139566A3
The present invention relates to a starfish cartilage fresh-body drying method, more specifically, to a fresh-body drying method in which either air pressure or water pressure is used to remove the internal organs and thereby easily remo...  
WO/2009/139566A2
The present invention relates to a starfish cartilage fresh-body drying method, more specifically, to a fresh-body drying method in which either air pressure or water pressure is used to remove the internal organs and thereby easily remo...  
WO/2009/125036A1
Natural antioxidant composition for meat products, characterized in that it is prepared from phenolic extracts of monofloral honeys that act independently as antioxidants.  
WO/2009/125175A1
The invention relates to the processing of bacon. A heat resistant, moisture repellent flexible sheet comprising on its upper surface a plurality of slices of bacon, wherein each slice of bacon has less than 60% overlap with an adjacent ...  
WO/2009/121991A3
The invention relates to a method for the preservation of the red swamp crayfish (Procambarus clarkii) and fresh shelled cooked tails in a protective atmosphere with a very low oxygen concentration. According to said method, the live cra...  
WO/2009/121991A2
The invention relates to a method for the preservation of the red swamp crayfish (Procambarus clarkii) and fresh shelled cooked tails in a protective atmosphere with a very low oxygen concentration. According to said method, the live cra...  
WO/2009/115723A2
The invention relates to a method and a device for thawing food products that comprises using at least one microwave radiation applicator in a chamber through which said products are passing, characterised in that before the insertion in...  
WO/2009/115723A3
The invention relates to a method and a device for thawing food products that comprises using at least one microwave radiation applicator in a chamber through which said products are passing, characterised in that before the insertion in...  
WO/2009/105272A1
A method of preparing precooked and packaged frozen shellfish, such as shrimp, crabs and crawfish having an extended shelf life. The shellfish are boiled in an aqueous cleaning solution containing an effective amount of one or more food ...  
WO/2009/100509A1
The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of...  
WO/2009/100984A1
This method for smoking and packaging a product comprises: - inserting (70) the product to be smoked into a smoke-tight packaging, - sealing (74) the package enclosed such that the packaging forms a chamber capable of holding the smoke i...  
WO/2009/096079A1
A sheet for drip absorption which has a display part and a non-display part. The sheet (1) for absorbing drips comprises an upper sheet (2) which is liquid-permeable and a lower sheet (3) which absorbs liquids and has been bonded to the ...  
WO/2009/080563A1
Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the lauramide of the arginine monohydrochloride (LAE), may be u...  
WO/2009/082659A3
A high-protein nutritional composition for bees (Fig. 2) including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and carbohydrate.  
WO/2009/080484A1
The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.  
WO/2009/074982A3
The subject of the invention is antioxidant stabilisation and protection of nuts and/or seeds etc. and of products containing nuts and/or seeds. As known, nuts and seeds become rancid over time, and although several methods of preserving...  
WO/2009/072152A1
This invention regards a freezing machine for minced meat. It is composed of an insulation vat (1) closed by a drop-leaf lid (2) where the inlet case (2a) is placed. Below it and inside the vat, there is a spraying nozzle (8) which spray...  
WO/2009/066154A1
An apparatus for salting, pickling or adding additives to meat, fish or the like, which comprises a tank containing a solution of treatment media to be introduced into the food products. The tank has an inlet opening and an outlet openin...  
WO/2009/066154A4
An apparatus for salting, pickling or adding additives to meat, fish or the like, which comprises a tank containing a solution of treatment media to be introduced into the food products. The tank has an inlet opening and an outlet openin...  
WO/2009/059087A3
The invention relates to a method for loosening the feathers of a fowl prior to killing and processing, by exposing the fowl to a radio frequency source producing a frequency from between approximately 5 GHz and approximately 40 GHz, wit...  
WO/2009/059087A2
The invention relates to a method for loosening the feathers of a fowl prior to killing and processing, by exposing the fowl to a radio frequency source producing a frequency from between approximately 5 GHz and approximately 40 GHz, wit...  
WO/2009/058987A1
A drying device having a bowl, a basket with a plurality of perforations, a cover assembly, and a drive assembly. The drive assembly includes: a driving mechanism mechanically coupled to a rotatable lid that is configured to mate with a ...  
WO/2009/047817A1
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/2009/048587A1
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/2009/036281A3
The present application provides a process for the preparation of Bortezomib, its intermediates and process for crystalline forms of Bortezomib.  
WO/2009/031023A3
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/2009/031041A3
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/2009/031023A2
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/2009/019960A1
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/2009/018121A1
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/2009/016613A3
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/2009/012485A1
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/2009/010547A1
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/2009/007841A2
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/2009/007841A3
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/2009/007841A8
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...  

Matches 251 - 300 out of 10,972