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Patent Searching and Data


Matches 351 - 400 out of 11,357

Document Document Title
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/2009/080484A1
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/2009/082659A3
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/2009/080563A1
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/2009/074982A3
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/2009/066154A4
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/2009/066154A1
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/2009/059087A3
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/2009/031041A3
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/2009/031023A3
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/2009/031023A2
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/2009/016613A3
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/2009/018121A1
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/2009/010547A1
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/2009/012485A1
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/2009/007841A3
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/2009/003516A1
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/2009/002554A1
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/2008/155462A1
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/2008/155323A1
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/2008/156370A1
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/2008/156292A1
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/2008/155220A1
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/2008/154536A1
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/2008/147214A1
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/2008/138036A1
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/2008/135610A1
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/2008/135616A1
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...  
WO2008084497B1
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powd...  
WO/2008/136731A1
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/2008/135970A3
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/2008/136711A1
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/2008/132884A1
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/2008/131345A2
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/2008/126555A1
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/2008/117594A1
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/2008/114631A2
[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/2008/113781A1
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/2008/114631A3
[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/2008/113782A3
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...  

Matches 351 - 400 out of 11,357