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Patent Searching and Data


Matches 351 - 400 out of 5,646

Document Document Title
WO/2007/142086
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/2007/139722
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/2007/136794
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/2007/136794
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/2007/133917
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/2007/133917
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/2007/119217
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/2007/119216
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/2007/112428
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/2007/109060
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/2007/108680
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/2007/108674
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/2007/109060
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/2007/106993
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/2007/108233
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/2007/105731
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/2007/105734
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/2007/105950
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/2007/102739
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/2007/093004
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/2007/095194
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/2007/095194
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/2007/086752
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/2007/084607
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/2007/084607
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/2007/077912
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/2007/078213
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/2007/078837
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/2007/070873
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/2007/070686
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/2007/068345
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/2007/067062
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/2007/067218
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/2007/057492
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/2007/057602
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/2007/059177
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/2007/057492
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/2007/058741
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/2007/059177
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/2007/057330
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...  
WO/2007/052778
A method in which with respect to microwave wavelength, a wavelength shift is carried out with the use of a magnetic material, aluminum oxide, etc., and in which matching of the region of shifted wavelength to the heat absorption wavelen...  
WO/2007/051472
The present invention is related to a method for producing a meat based food product by treating meat with a phospholipase, to a meat based food product obtainable by the method of the invention and to use of a phospholipase for producin...  
WO/2007/047525
The present invention includes a method for preparing a meat product that includes subjecting meat material to ultrasonic energy to reduce the microbial content of the meat material. One embodiment of the method includes subjecting the m...  
WO/2007/045233
The ovulated eggs are exogenously treated, following the natural collection thereof, with at least one signal transduction molecule naturally occurring in the egg cell, for example hydrogen peroxide and/or calcium chloride. In this way, ...  
WO/2007/047525
The present invention includes a method for preparing a meat product that includes subjecting meat material to ultrasonic energy to reduce the microbial content of the meat material. One embodiment of the method includes subjecting the m...  
WO/2007/043984
A method of determining whether a brine composition for freezing an item is in a desired balance. The method includes: adding an effective amount of dye into the brine composition, cooling the dye composition to a pre-determined temperat...  
WO/2007/043984
A method of determining whether a brine composition for freezing an item is in a desired balance. The method includes: adding an effective amount of dye into the brine composition, cooling the dye composition to a pre-determined temperat...  
WO/2007/039284
An industrial method for tempering or softening frozen organic materials, such as foodstuffs, in such a way that the temperature difference in the product due to handling, size or/and skin effect and microwave absorption is neutralised b...  
WO/2007/036775
This disclosure discusses the problems associated with preservation of food products while avoiding undesirable high pressures, additives, or other chemical treatments. The disclosed invention will reduce spoilage in food products, parti...  
WO/2007/035244
A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, conc...  

Matches 351 - 400 out of 5,646