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Patent Searching and Data


Matches 351 - 400 out of 11,236

Document Document Title
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...  
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/2008/135610A1
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/2008/132884A1
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/2008/114631A3
[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/2008/113782A2
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/2008/113781A1
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/2008/113782A3
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...  
WO/2008/106566A1
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/2008/100128A1
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/2008/100280A2
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/2008/100280A3
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/2008/096631A1
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/2008/093367A1
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) ...  
WO2008075396B1
The invention concerns edible matrices for the protection of the substrates (food or not). The water soluble matrix has a glycerol-lipid-protein content Y (by weight) defined by the expression Y = X1 + f1 (X1) + f2 (X1) wherein X1 is the...  
WO/2008/089086A3
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/2008/087459A1
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/2008/089086A2
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/2008/086810A3
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/2008/086810A2
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/2008/085715A3
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...  
WO/2008/084497A2
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/2008/084497A3
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/2008/085641A1
A food item is prepared by depositing food (14) as lanes in the form of rows of discrete patterns (14a) on strips (16a-16c) of support material (16) defined by fold lines defined by perforations (62a, 62b). In a strip sheeter (12), the f...  
WO/2008/086291A3
An apparatus (106) is disclosed for producing flavored smoke on an outdoor grill (102). The apparatus (106) comprises a smoker (106) that includes a container (204) and a tortuous path. The tortuous path is devised such that certain rati...  
WO/2008/083216A1
The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and f...  
WO/2008/082317A1
The object of the invention is a smoking fireplace insert used for food smoking purposes, constituting an accessory of fireplaces used for room heating. The fireplace insert comprises a shape of smoking chamber (V) located in the firepla...  
WO/2008/075396A1
The invention concerns edible matrices for the protection of the substrates (food or not). The water soluble matrix has a glycerol-lipid-protein content Y (by weight) defined by the expression Y = X1 + f1 (X1) + f2 (X1) wherein X1 is the...  
WO/2008/074038A3
A stable glutaraldehyde polymer complex solution which includes: (a) glutaraldehyde (OCH(CH2)3CHO) in a 0.005% to 45% m/v concentration; (b) a non-ionic surfactant; (c) a buffer; (d) a sufficient amount of a pH modifier to bring the pH o...  
WO/2008/068361A1
The present invention relates to a cooked meat product which includes a quantity of saturated fat less than 0.5% wt, preferably, gluten-free despite the product being cooked ham of pig or cooked loin of pig, and its preparation procedure...  
WO/2008/070723A3
A dry, whole grain hot cereal product which readily hydrates into a creamy, non-gritty, non-pasty, whole grain hot cereal is produced by milling whole cereal grains or combining separate streams or sources of endosperm, bran and germ to ...  
WO/2008/063234A1
A method of manufacturing a pipe-burger includes the steps of: (a) mixing a predetermined amount of texture-rich meat with flavoring ingredients to form a burger meat; (b) extruding the burger meat into a tubular pipe mold to form an elo...  
WO/2008/057825A1
A food thawing article for evenly thawing frozen food in a microwave is disclosed. The food thawing article comprises an impermeable film backing, an absorbent layer adjacent the impermeable film backing, and a liquid permeable surface l...  
WO/2008/054198A3
The present invention relates to a packaging and a method for holding and storing living crustaceans and/or shellfish in a leakage-proof and gastight packaging under a protective and preserving gas atmosphere with a high oxygen content. ...  
WO/2008/054198A2
The present invention relates to a packaging and a method for holding and storing living crustaceans and/or shellfish in a leakage-proof and gastight packaging under a protective and preserving gas atmosphere with a high oxygen content. ...  
WO/2008/051895A1
Poultry carcasses are contacted with water treated with one or more specified dihalodialkylhydantoin biocides in a processing operation downstream from a scalding tank. The aqueous effluent from that downstream operation or from any loca...  
WO/2008/046993A3
The invention pertains to the field of chemistry and more precisely to that of biology. The invention specifically relates to the silage (or liquefaction) of the digestive organs of a cephalopod, such as cuttlefish, under the influence o...  
WO/2008/047660A1
[PROBLEMS] To provide a method of producing a sheet-type dried bonito flakes which can be wound into a roll regardless of the strength of the sheet-type dried bonito flakes. [MEANS FOR SOLVING PROBLEMS] A sheet-type food is produced by c...  
WO/2008/046993A2
The invention pertains to the field of chemistry and more precisely to that of biology. The invention specifically relates to the silage (or liquefaction) of the digestive organs of a cephalopod, such as cuttlefish, under the influence o...  
WO2007068345A8
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/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...  

Matches 351 - 400 out of 11,236