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Patent Searching and Data


Matches 351 - 400 out of 5,669

Document Document Title
WO/2008/030191A1
A device for treating perishable objects or liquids and a method of fabricating the device. The method comprising breaking a single piece of magnetic material into a plurality of pieces; inhibiting movement of the pieces with respect to ...  
WO/2008/027700A3
A high pressure water stream (14) is discharged onto a surface to be cleaned. An ozone/water stream (16) is discharged on the same surface for sanitizing the surface. The high pressure water and ozone/water streams (14, 16) are discharge...  
WO/2008/027538A1
The present disclosure includes various method, device, and system embodiments for meat processing. One such method embodiment includes obtaining animal data for an animal selected to have a solution introduced into its circulatory syste...  
WO/2008/024034A1
The invention relates to methods for preparing wood chips used for obtaining smoke fume for smoking meat and fish products. The aim of said invention is to reduce the accumulation of ballast and toxic substances and formic acid in the st...  
WO/2008/009450A1
Method for the preparation of a food product, comprising the steps of providing a green meat product, marinating the meat product with a brine solution and drying the meat product.  
WO/2008/007393A2
The present invention discloses an apparatus for injecting liquid into food objects, the apparatus is comprised of a frame, an endless belt, and means for propelling the endless belt to convey the food objects. One or more needles with a...  
WO/2008/007393A3
The present invention discloses an apparatus for injecting liquid into food objects, the apparatus is comprised of a frame, an endless belt, and means for propelling the endless belt to convey the food objects. One or more needles with a...  
WO/2008/007245A3
The present invention relates to a preservative system and method for the improvement and /or stabilization of perishable food compositions. More particularly, the present invention relates to a natural preservative for improving the she...  
WO/2008/007245A2
The present invention relates to a preservative system and method for the improvement and /or stabilization of perishable food compositions. More particularly, the present invention relates to a natural preservative for improving the she...  
WO/2007/149327A3
Methods and compositions for improving the production of a non-terpene organic compound by a microorganism in a fermentation medium are provided, where the method comprises adding to the fermentation medium a combination of a terpene and...  
WO/2007/142086A1
The smell of smoke, which is generated by burning, incompletely burning or thermally decomposing a plant material, is modified by heating with a secondary heating device. In the case of producing a dried and smoked fish product as a smok...  
WO/2007/139722A1
Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-proces...  
WO/2007/136794A2
The present disclosure includes various embodiments for a piercing tip and piercing tip (100) systems. In one such embodiment, a piercing tip including a body portion (150), a barbed portion (110) at a first end of the body portion, and ...  
WO/2007/136794A3
The present disclosure includes various embodiments for a piercing tip and piercing tip (100) systems. In one such embodiment, a piercing tip including a body portion (150), a barbed portion (110) at a first end of the body portion, and ...  
WO/2007/133917A3
One or more meat products are positioned in a meat chilling enclosure in which cooled air is added to cool the contents of the enclosure. A water spray including a desired carbon monoxide content in solution is introduced into the meat c...  
WO/2007/133917A2
One or more meat products are positioned in a meat chilling enclosure in which cooled air is added to cool the contents of the enclosure. A water spray including a desired carbon monoxide content in solution is introduced into the meat c...  
WO/2007/119217A1
The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: providing a food composition; pass...  
WO/2007/119216A1
The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition ...  
WO/2007/112428A1
A continuous method and system for curing, smoking and chilling pork bellies for use in bacon processing operations. The pork bellies are carried through each stage on a continuous conveyor system on a first-in first out basis. In one em...  
WO/2007/109060A2
Disclosed are methods for treating brine products with ultrasonic energy. The methods may be utilized to prepare a reduced viscosity brine product. The methods also may be used to prepare an enhanced meat product by combining a meat prod...  
WO/2007/108680A1
A device (1) for pasteurizing a mass of foodstuff comprises: a feed; at least one first tube (5), connecting to the feed, of an electrically and magnetically inert material suitable for contact with food; two plate-like electrodes (6,7) ...  
WO/2007/108674A1
A device (1) for pasteurizing a mass of foodstuff comprises : a feed (3); a first tube (5), connecting to the feed, of an electrically and magnetically inert material suitable for contact with food; two plate-like electrodes (6,7) which ...  
WO/2007/109060A3
Disclosed are methods for treating brine products with ultrasonic energy. The methods may be utilized to prepare a reduced viscosity brine product. The methods also may be used to prepare an enhanced meat product by combining a meat prod...  
WO/2007/106993A1
The present invention included compositions and methods for treating Listeria in foods. The compositions and methods include at least one first preservative, and a second preservative selected from the group consisting of a Carnobacteriu...  
WO/2007/108233A1
Disclosed are: a shelflife-improving agent for a food, which has an excellent bacteriostatic effect, has no adverse influence on the taste or flavor of a food, and is particularly suitable for a prepared meat food; a food containing the ...  
WO/2007/105731A1
A protein having an ice nucleating activity which is a protein originating in a crustacean; when determined by the sodium dodecyl sulfate (SDS)-polyacrylamide electrophoresis method, showing a molecular weight of about 200,000 under non-...  
WO/2007/105734A1
Disclosed is a crustacean-derived protein having an antifreeze activity. The protein has a molecular weight of about 37,000, about 16,000 and/or about 15,400 as determined by sodium docecyl sulfate (SDS)-polyacrylamide gel electrophoresi...  
WO/2007/105950A1
The invention relates to a piezoelectric switch comprising a first piezoelectric element, an operating unit that can move transverse to the principal plane of the first piezoelectric element for exerting a force on the first piezoelectri...  
WO/2007/102739A1
Method for the preparation of dry instant food comprising two or more components, comprising the following steps: - the individual components are prepared to a ready-to-eat meal by at least one per se known preparation process comprising...  
WO/2007/093004A1
A system for gaseous treatment of food applied in a continuous mode comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; exit port for removing food from the vessel; means for...  
WO/2007/095194A2
A method for analyzing and optimizing fabrication techniques using variations of materials, unit processes, and process sequences is provided. In the method, a subset of a semiconductor manufacturing process sequence and build is analyze...  
WO/2007/095194A3
A method for analyzing and optimizing fabrication techniques using variations of materials, unit processes, and process sequences is provided. In the method, a subset of a semiconductor manufacturing process sequence and build is analyze...  
WO/2007/086752A1
The present invention relates to a composition comprising a mixture of sugar and salt for treating meat. Treating meat either by penetration of said composition through the meat or by fermenting the meat in a closed container, results in...  
WO/2007/084607A3
Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-proces...  
WO/2007/084607A2
Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-proces...  
WO/2007/077912A1
Disclosed is an electromagnetically activated water which is produced by exposing a mixed gas composed of hydrogen and oxygen generated by electric decomposition of water to purified water (27c) contained in a first purified water tank (...  
WO/2007/078213A1
The invention relates to the meat industry, to canned meat production methods and to products obtainable by said method. The inventive method consists in preparing a meat raw material, in shaping carcasses, in putting said carcasses into...  
WO/2007/078837A2
A container for perishable food items, such as fruits and vegetables is provided with a device for producing a substance for killing the fungus or bacteria said substance adhering to the surface of the food item. This substance produced ...  
WO/2007/070873A2
An apparatus (10) for generating smoke is provided. The apparatus includes a hopper chamber (12) that is adapted to receive pellet fuel and a smoke chamber (16) that is adapted to collect and emit smoke. It also includes a pellet burning...  
WO/2007/070686A1
This invention includes brine mixtures and methods for enhancing fresh meat cuts with brine mixtures. In selected embodiments, the brine mixture includes gelatin, water and optional additives. In one embodiment the brine mixture may be s...  
WO/2007/068345A1
The present invention relates to a method of dehydrating a comminuted food product containing at least 30 wt . % of water, the method comprising: (i) comminuting a food product to form a slurry; (ii) contacting the obtained slurry with a...  
WO/2007/067062A1
The present invention relates to an emptying device for vertical freezers (7) particularly freezers for fast-freezing of fish and other seafood products, comprising a number of vertically arranged freezer plates between which freezer cha...  
WO/2007/067218A3
The present invention relates to a moist pet treat and a method of making the pet treat. More particularly, the invention relates to a moist pet treat comprising an animal by-product selected from the group consisting of a snout, ear, lu...  
WO/2007/057492A3
The invention relates to a method of obtaining smoked food products with marks and to the product thus obtained. The inventive method essentially consists in printing waterproof marks on a film, bringing the film into contact with a food...  
WO/2007/057602A1
The invention relates to a method for decontaminating poultry carcasses, comprising the following steps: (a) a rapid heat treatment of the skin of at least one poultry carcass with water vapor until a surface temperature (Ts) of the skin...  
WO/2007/059177A2
The inventions disclosed herein relate to a smoke generating device for use with portable grills including means for mounting the device in a lower portion of a barbecue grill to allow the device to benefit from fresh air which enters th...  
WO/2007/057492A2
The invention relates to a method of obtaining smoked food products with marks and to the product thus obtained. The inventive method essentially consists in printing waterproof marks on a film, bringing the film into contact with a food...  
WO/2007/058741A3
A treatment material containing carbon monoxide and a carrier liquid is applied to a meat product (308) to produce a desired carbon monoxide content in the meat product (308). The concentration of carbon monoxide in the added liquid prod...  
WO/2007/059177A3
The inventions disclosed herein relate to a smoke generating device for use with portable grills including means for mounting the device in a lower portion of a barbecue grill to allow the device to benefit from fresh air which enters th...  
WO/2007/057330A1
The invention concerns a device and a process for cooling articles (3) such as food, in particular meat, seafood, fruit or vegetables comprising a rotatable cylinder (2) having an inner space (5) for receiving and cooling the articles (3...  

Matches 351 - 400 out of 5,669