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Patent Searching and Data


Matches 401 - 450 out of 5,642

Document Document Title
WO/2007/030104
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/2007/023462
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/2007/024867
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/2007/024867
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/2007/020309
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/2007/020309
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/2007/020581
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/2007/018923
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/2007/019372
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/2007/019506
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/2007/017542
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/2007/019507
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/2007/019507
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/2007/017542
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/2007/018907
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/2007/018923
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/2007/018200
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/2007/019506
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/2007/011235
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/2007/011706
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/2007/008089
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/2007/005410
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/2007/005772
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/2007/003917
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/2006/138242
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/2006/134584
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/2006/132922
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/2006/126870
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/2006/124929
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/2006/117890
[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/2006/117577
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/2006/117577
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/2006/110967
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/2006/110941
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/2006/110942
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...  
WO/2006/105802
The invention relates to a method and an apparatus (1) for thawing frozen meat products, in particular pieces of meat, which are stored in pieces (2) in a thawing chamber. The apparatus (1) has a first measuring probe (12) for measuring ...  
WO/2006/108027
Meat-based food products and methods and systems for making such products are described herein. One embodiment is directed toward a method of making a meat-based food product that includes forming meat into a bulk form, heating the bulk ...  
WO/2006/103018
A food preservative system and method for preserving a food composition is described. The food composition can be high in protein, contain meat and mayonnaise and is shelf stable for at least 30 days. The preservative system has a compon...  
WO/2006/102161
A method of aseptically and adiabatically processing liquid or semi-liquid food product at ambient temperatures so that the food product is transported from one sterile environment (such as a food processing machine), and into another st...  
WO/2006/098070
A method of cooling a dressed carcass of a slaughtered animal halved along the backbone thereof while transferring the dressed carcass in a cooling chamber is provided, with which reduction in process yield in the cooling process due to ...  
WO/2006/099412
Biomass extracts with high protein and nutritional value and methods for making the same are disclosed. Such extracts may include cakes with low residual oil and high levels of desirable constituents and oils that require little to no do...  
WO/2006/097248
The invention relates to a method for treating foodstuffs, particularly for preserving fresh sausage or meat products involving the time-limited influence of temperature and/or pressure or high pressure and for subsequently bringing the ...  
WO/2006/099305
Methods and compositions for extending the shelf life of food products and, simultaneously, retaining a non-acidic taste in the final food product are disclosed. For the cosmetic industry, the invention also provides methods and composit...  
WO/2006/094204
The present invention is an improved food container barrier (10) in particular, the present invention is directed to a food container barrier for dividing a food container into at least two chambers A preferred embodiment of the food con...  
WO/2006/094204
The present invention is an improved food container barrier (10) in particular, the present invention is directed to a food container barrier for dividing a food container into at least two chambers A preferred embodiment of the food con...  
WO/2006/086982
An apparatus for cooling carcass parts (1) comprises at least one cooling element (8, 9) with a flexible cooling surface (14) for abutment with a carcass part (1) ; a form- stable shell (15) ; and a cavity (17) behind the flexible coolin...  
WO/2006/087857
As a food material, especially a food material for use in processed food, it is intended to provide processed goods of vegetable, meat and/or seafood that appropriately maintain the salt content and/or sugar content, water content and wa...  
WO/2006/086461
According to the present invention, the color of beef subjected to injection is improved at the injection site with a composition, comprising; (A) a vegetable protein material and (B) an antioxidant comprising an alkali metal salt of asc...  
WO/2006/082267
The invention relates to a method of preserving a crustacean against melanosis, consisting in bringing the crustaceans into contact with a solution containing a suitable quantity of lactic acid bacteria and subsequently storing same unde...  
WO/2006/078868
The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent m...  

Matches 401 - 450 out of 5,642