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Patent Searching and Data


Matches 401 - 450 out of 11,162

Document Document Title
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...  
WO2006040973A8
[PROBLEMS] To provide a package for a lump of meat having voids within the inside thereof, which has an external form being substantially the same as that of a conventional package, is free from the deterioration in qualities such as app...  
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...  
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...  

Matches 401 - 450 out of 11,162