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Matches 1 - 50 out of 12,000

Document Document Title
WO/2019/211428A1
The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation of nitrate reductase activity of frozen and/or dried lactic acid bacteria culture or Micrococcac...  
WO/2019/054858A8
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. T...  
WO/2019/202645A1
This freezing apparatus (1) is characterized by comprising: a freeing liquid tank (2) having an upper opening (24), the freezing liquid tank (2) retaining a liquiform freezing medium (B) therein; and a refrigerant pipe (3) disposed along...  
WO/2019/195952A1
The present invention relates to a composition that can form an edible film or an edible liquid coating that can be applied to the surface of fresh fish (fillets or cuts) or fresh seafood. The invention acts as a physical barrier prevent...  
WO/2019/199652A1
A system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products; and the surrogate is configured to change a state to a preselected ...  
WO/2019/197464A1
The invention preferably relates to a device for heating meal components which are preserved in a cooled manner in packaging units, comprising a housing, a water tank for receiving water, a lid for closing the water tank, an immersion ba...  
WO/2019/197463A1
The invention relates to a method for the provision and conservation of communal meals, in which a plurality of foodstuffs and meal components are brought into packaging units and sealed therein following the preparation of said food by ...  
WO/2019/198896A1
The present invention relates to: an antibacterial hydrogel capable of maintaining the freshness of food, the antibacterial hydrogel using natural polysaccharides so as to be harmless to the human body, having an excellent swelling prope...  
WO/2019/194758A1
The invention is a food protecting composition for meat, meat products and dairy products. The composition having a pH of between 5.5-7.5 formed as combinations of guanidinium derivatives - oligo(2-(2-ethoxy) ethoxy ethyl guanidinium chl...  
WO/2019/193003A1
The proposed invention includes an extruder apparatus (1) for a minced meat product with a distribution chamber (10) provided with an inlet opening (11) and with multiple outlet openings (12) of identical section, each one in communicati...  
WO/2019/170799A1
The present invention relates to a composition comprising an antioxidant system, in particular for use as a food composition. In a first aspect the invention provides a composition comprising an antioxidant system obtainable by an extrac...  
WO/2019/169801A1
Disclosed is a method for detecting and regulating the freshness of a fish head, the method comprising the following steps: (1) preparing a natural indicator/chitosan film, using same to prepare a smart indicating film indicating the fre...  
WO/2019/169808A1
A method for lengthening the shelf life of a prepared fish head after pre-frying the prepared fish head in a central kitchen. The method comprises the following main steps: carrying out an ultrasonic-assisted antioxidant immersion treatm...  
WO/2019/170737A1
The present invention relates to compositions with antioxidant properties, in particular for use in food or as food. In a first aspect the invention provides a composition comprising ginger powder, sage powder, and rosemary powder; where...  
WO/2019/171407A1
Method for the production and treatment of a food product which provides to obtain a meat-based food product pre-sliced and vacuum-packed, and food product obtainable by means of such method for production and treatment.  
WO/2019/169804A1
A method for extending the refrigerated shelf life and improving the reheat quality of a precooked red crispy chicken dish. A precooked red crispy chicken, when stewed, is added with nano-zinc oxide and a nano-clove and/or cinnamon prese...  
WO/2019/153031A1
There is disclosed a refrigerated shipping container, comprising a support structure which includes holders arranged at spaced positions in the container interior to hold cuts of meat such that they are exposed to chilled air in the inte...  
WO/2019/156009A1
A storage device according to the present invention comprises: a storage compartment in which meat is stored; a cooling unit that cools the storage compartment; a temperature detection unit that detects the temperature of the storage com...  
WO/2019/152397A1
A system to control the conditions of an aging room, also known as a conditioned space, for products in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapo...  
WO/2019/150121A1
The disclosure provides phage-based methods, compositions and uses which may be applied to the prevention, management and/or control of microorganisms that cause damage, disease, spoilage and/or or loss of food, including vegetable, frui...  
WO/2019/152826A1
Provided are systems and methods for reducing bacterial count on a substrate, such as a foodstuff. The disclosed technology includes treating the substrate with an oxidizing treatment (peracetic acid, for example) followed by treating th...  
WO/2019/149492A1
The invention relates to a system (1) for process monitoring the treatment of media (3), in particular a HACCP-compliant system (1) for preserving foods. In order to ensure and standardise the successful treatment, the system (1) accordi...  
WO/2019/145538A1
A method of transporting meat carcasses in a refrigerated sea-container comprising: - filling an internal volume of the container with a predefined atmosphere composition comprising a first CO2 level having a percentage volume of CO2 gre...  
WO/2019/142084A1
A process (10) is proposed for producing a precooked food product based on meat, fish, vegetables, fruit, pasta or a sauce. The process (10) comprises: providing (21 - 27) a packaging containing a food product in a volume insulated from ...  
WO/2019/141664A1
The present invention is related to a food casing with antifungal properties comprising a coating formed by the application in at least its external surface of a water-based composition comprising at least, a film forming agent, a lipid ...  
WO/2019/139174A1
The present invention addresses the problem of providing: baked flaked fish having substantially the same texture, taste, and appearance as homemade flaked fish prepared by baking a fish and flaking same by hand in a regular home setting...  
WO/2019/136498A1
A food dehydrator with a heating element located beneath a fan in a chamber of the food dehydrator, wherein the heating element includes resistors, connected in series, sandwiched between and in thermal contact with two heatsinks to heat...  
WO/2019/134837A1
The invention relates to a method for treating a food product by means of non-conventional resistive heating. The heating serves, in particular, to treat sausage products in an intestine, such as Br├╝hwurst (scalded sausage), hot dogs or...  
WO/2019/128859A1
A heat conducting plate and a heat source box used in the heat conducting plate. A heat conducting plate (100) comprises a core body (2); a plurality of flow channels (26) is provided in the core body (2); the plurality of flow channels ...  
WO/2019/133315A1
The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spo...  
WO/2019/130227A1
The present invention concerns a composition based on a mucous secretion of gastropods, preferably snail slime. In addition, this invention concerns a film or edible film obtained/obtainable with this composition and its use in the food ...  
WO/2019/133038A1
The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, cu...  
WO/2019/116668A1
One aspect of this disclosure provides packaged fresh tuna meat comprising an oxygen-impermeable packaging member and a cut of fresh tuna packaged by the packaging member along with a gas having an oxygen concentration of 1% by volume or...  
WO/2019/112094A1
An apparatus for dry-aging meat comprises: a main body provided with at least one opening/closing door and having an inner space for accommodating an object to be dry-aged and stored; at least one circulating fan, installed at an acceler...  
WO/2019/104266A1
A tray including projections may store a product, such as meat. The projections may extend upward or downward from the tray. The projections may allow the tray to be offset from a subsequent tray or surface. The projections may allow air...  
WO/2019/099434A1
A chiller water sampling device includes a pair of flow meters and a proportional valve to provide a constant flow rate of sample water containing peroxyacetic acid from a chiller to a mixing tank. Acid can be added to reduce the pH of s...  
WO/2019/099898A1
A system for supercooling a product is provided, the system comprising: a chamber containing a supercooling medium; and disruptors that emit sound waves, ultrasound waves, and/or electromagnetic waves in the chamber; wherein during a coo...  
WO/2019/066341A3
The present invention relates to a photothermal drying device and a drying method using the photothermal drying device, wherein the device especially uses high temperature photo-infrared complex heat to expel moisture from the inside of ...  
WO/2019/091970A1
The invention relates to a particulate product comprising at least 10 wt.% of the coated acetate particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt.% of sodium acetate compo...  
WO/2019/086235A1
The invention relates to a device for smoking food to be smoked, more particularly meat, fish or vegetables, having a smoke chamber, which is connected by means of a first opening to a fire box and by means of a second opening to a smoke...  
WO/2019/079993A1
A flexible wrapping material comprises a coolant gel composition comprising, i) at least one hydrophilic polyurethane prepolymer, ii) a coolant agent, iii) water, and iv) thermally conductive filler.  
WO/2019/083741A1
When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.  
WO/2019/082092A1
Process for the production of a packaged product, preferably of a packaged food product or of a packaged product to be used for cosmetics/phytocosmetics, characterized in that it comprises the sequence of the following phases: a) make av...  
WO/2019/084364A1
Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high per...  
WO/2019/076253A1
A control method for the non-frozen preservation of food, a control system and a refrigeration device. The control method comprises: a step of cooling, wherein food is cooled, and the time length of cooling is a first preset time length,...  
WO/2019/075924A1
A cutting board having a defrosting function, the cutting board comprising a base (10), a main body (20), two vertical plates (30), and a defrosting device. The main body (20) is mounted on the base (10) by means of multiple magnetic mem...  
WO/2019/075565A1
A tempering composition for tempering grain in a tempering step and controlling pathogens susceptible to be present in and/or on said grain during the tempering step of the grain, said tempering step being eventually carried out before s...  
WO/2019/066341A2
The present invention relates to a photothermal drying device and a drying method using the photothermal drying device, wherein the device especially uses high temperature photo-infrared complex heat to expel moisture from the inside of ...  
WO/2019/063810A1
The present invention relates to products and methods for the prevention and amelioration of bacterial contamination and degradation (spoiling) of biological material, particularly foodstuffs. In particular, the invention provides a prod...  
WO/2019/052682A1
The invention relates to a method for producing food and drugs with reduced allergen content and/or reduced bacteria content. According to said method, gaseous and/or solid carbon dioxide is left to act on the food or the drugs in a clos...  

Matches 1 - 50 out of 12,000