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Patent Searching and Data


Matches 401 - 450 out of 10,972

Document Document Title
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...  
WO/2007/052778A1
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/2007/051472A1
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/2007/047525A2
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/2007/045233A1
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/2007/047525A3
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/2007/043984A2
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/2007/043984A3
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/2007/039284A1
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/2007/036775A1
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/2007/035244A1
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...  
WO/2007/033011A1
A novel method for improving the meat quality of an animal is provided. In one embodiment, the method comprises feeding the animal a diet supplemented with oleic acid and tocols and subsequently formulating the meat with a non-tocol anti...  
WO/2007/032679A1
The present invention relates to a device for treating elongate food products in a process space using a conditioned airflow, comprising: a housing bounding the process space, with a feed opening arranged in the housing and a discharge o...  
WO/2007/030104A1
Disclosed are antimicrobial compositions for treating poultry and meat to substantially eliminate bacteria and microorganism harmful to human. The compositions include various combinations of an aliphatic heteroaryl salt, an aliphatic be...  
WO/2007/023462A1
A method of processing fish includes inserting hollow needles (32) into fish bodies (22) to be treated. The fish bodies (22) are supported in a treatment chamber (12) and each needle (32) inserted into a fish body (22) defines a passage ...  
WO/2007/024867A2
Methods for applying antimicrobials or other active agents onto food products, and particularly meat products, are described. The methods apply a controlled amount of treatment composition to the food product in an efficient fashion so t...  
WO/2007/024867A3
Methods for applying antimicrobials or other active agents onto food products, and particularly meat products, are described. The methods apply a controlled amount of treatment composition to the food product in an efficient fashion so t...  
WO/2007/020309A2
The invention relates to a method for the rapid production of cold-marinated fish fillets. The inventive method comprises a first cleaning step in which the head and viscera are eliminated, followed by a filleting phase in which the skin...  
WO/2007/020309A3
The invention relates to a method for the rapid production of cold-marinated fish fillets. The inventive method comprises a first cleaning step in which the head and viscera are eliminated, followed by a filleting phase in which the skin...  
WO/2007/020581A1
A cooling device (1) comprising a nitrogen-enriched storage compartment (2) containing nitrogen-enriched air and an oxygen- enriched storage compartment containing oxygen- enriched air. By way of the present invention, vegetal food produ...  
WO/2007/018923A3
The present invention relates to a method of using an antimicrobial composition on a food product where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then activation energy is ap...  
WO/2007/019372A2
This invention is directed to a system for cooling a product comprising an insulated housing; a cooling means inside the housing for cooling the product so as to establish a cooling zone inside the housing; and a transport assembly insid...  
WO/2007/019506A2
Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh scree...  
WO/2007/017542A2
The invention relates to a method of producing and conserving food products, particularly meat, fish, vegetables and desserts, of the type used in the hotel, restaurant and catering industries such that a large number of food portions ca...  
WO/2007/019507A3
Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mes...  
WO/2007/019507A2
Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mes...  
WO/2007/017542A3
The invention relates to a method of producing and conserving food products, particularly meat, fish, vegetables and desserts, of the type used in the hotel, restaurant and catering industries such that a large number of food portions ca...  
WO/2007/018907A1
The present invention relates to antimicrobial compositions, and specifically antimicrobial compositions that are useful at sanitizing food products. The compositions of the present invention include octanoic acid, an acidulant, a coupli...  
WO/2007/018923A2
The present invention relates to a method of using an antimicrobial composition on a food product where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then activation energy is ap...  
WO/2007/018200A1
A food product sustaining a favorable taste and having good keeping qualities can be obtained by aging the food under ice-cooling at 5°C to -25°C. Namely, a process for producing chirimen (boiled and dried young sardines) characterized...  
WO/2007/019506A3
Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh scree...  
WO/2007/011235A1
A method is described for treating fish flesh with basic and possibly acidic solutions in the form of baths, spraying or injection in order to improve technical and sensory properties in the fish flesh, fish flesh treated by the method a...  
WO/2007/011706A1
Methods of enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the packaged flavor en...  
WO/2007/008089A1
A continuous processing apparatus which includes: at least one process chamber in which a process is undertaken; a first horizontal conveyor system; a plurality of trays on which, in use, items to be processed are placed, wherein the fir...  
WO/2007/005410A3
Method of treating a food product in a container to reduce or inhibit a microbial population on the food product, involving applying to the container an antimicrobial solution (applied in an amount effective to reduce or inhibit the micr...  
WO/2007/005772A1
The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as ...  
WO/2007/003917A1
The present invention relates to an isolated Lactobacillus plantarum or pentosus strain which has the ability to act as a starter culture, has protective activity and which is a probiotic. Cultures of the strain and food products inocula...  
WO/2006/138242A2
A method of preventing or reducing food product contamination comprising contacting either a surface within a processing facility, a food processing equipment surface, an already-cooked food or other ready-to-eat product surface, or a co...  
WO/2006/134584A1
A cryoprotective composition comprises a disaccharide. such as trehalose or lactose; a polysaccharide, such as polydextrose or inulin, and a source of phosphate ions. The source of phosphate ions may comprises at least one polyphosphate,...  
WO/2006/132922A2
Processing apparatus and method for meat, poultry and fish products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments including at fluid pressures different...  
WO/2006/126870A1
Apparatus for processing, such as cooling and/or drying, food products. The apparatus has a conveyor structure including a conveying surface extending along a processing path in a processing space, for conveying the food products through...  
WO/2006/124929A3
A cereal bran fortified with an effective amount of select additives such as vitamins, minerals, and essential dietary fats to promote digestive health. The fortified cereal bran can be used as a dietary supplement or as an added ingredi...  
WO/2006/117890A1
[PROBLEMS] To provide an apparatus for producing processed goods of vegetable, meat and/or seafood that as a food material, especially as a food material for use in processed food can maintain appropriate salt content and/or sugar conten...  
WO/2006/117577A1
The invention relates to a spice based cure mixture that can be applied especially for meats, but it can also be used for curing fishes, crabs etc., additionally for stewing of garden stuffs and vegetables. The cure mixture according to ...  
WO/2006/110967A1
The present invention refers to the improvement developed in the packages designed to condition great quantities of sliced meat for human consumption. The improved packaging is formed by an external parallelepipedal wrapping (1) of a red...  
WO/2006/110941A1
A process for extending the shelf life of a processed food comprising treating the surface of a substantially solid food with a treating gas comprising an entrained volatile biocide; processing the treated food, such as by slicing or sha...  
WO/2006/110942A1
An apparatus for gaseous treatment of food comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; treatment zone for treating food in the vessel with a volatile biocide entraine...  

Matches 401 - 450 out of 10,972