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Patent Searching and Data


Matches 201 - 250 out of 1,442

Document Document Title
WO/1995/001425A1
Novel protein disulfide redox agents, DNA sequences expressing these agents, and methods for their production are disclosed. Furthermore, compositions comprising (i) a protein disulfide redox agent in combination with (ii) at least one r...  
WO/1995/000636A1
A fungal protein disulfide isomerase obtainable from fungal species belonging to Aspergillus, especially A. oryzae, or A. niger, is disclosed. Furthermore sequences for recombinant production of the protein disulfide isomerase are disclo...  
WO/1994/018845A1
Disclosed is a method of combatting Bacillus-induced coagulation in a liquid whole egg product characterized by a refrigerated shelf life of about four weeks to about 36 weeks, comprising adding a lanthionine bacteriocin to said product ...  
WO/1993/019629A1
A method of processing and/or preserving a food which comprises contacting the food with a noble gas, a mixture of noble gases or a gas mixture containing at least one noble gas and a carrier.  
WO/1993/019620A1
An electroconductive heater (20) for heating a liquid product such as a liquid whole egg product which has a conductivity which increases with temperature, is disclosed. The electroconductive heater comprises an enclosed chamber (40) def...  
WO/1993/003622A1
Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the ...  
WO/1991/011107A1
Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream...  
WO/1990/010390A1
There is provided a novel process for the preservation of fresh fruits, fresh vegetables and fresh eggs, which comprises applying to the outer skin or shell thereof, a layer of polymer which is permeable to water vapor but essentially im...  
WO/1990/009109A1
A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product is heated by contacting the product to a...  
WO/1989/002705A1
Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. A port...  
WO/1988/003763A1
Methods and apparatus for preserving fluid food products by subjecting the fluid foodstuffs such as dairy products, fruit juices and fluid egg products to controlled, pulsed, high voltage electric field treatment. An electric food proces...  
WO/1988/001834A1
Un proc�d� de pasteurisation de produits liquides � base d'oeufs comprend une �tape de r�chauffement suivie d'une �tape d'irradiation. Le produit liquide � base d'oeufs est irradi� avec une dose de rayonnement ionisant in...  
WO/1987/005991A1
Liquids susceptible to heat damage and having a content of dissolved and/or suspended solids are dried by vacuum while being distributed onto the surface of spherical conveying means (6), the energy required for the evaporation being emi...  
WO1987004903A3  
WO/1987/004903A2
Frozen solid particles are obtained from liquids such as dairy produce, liquid egg, microbiological cultures and pharmaceuticals, by direct contact with liquid nitrogen in an enclosed insulated vessel (8) which includes nozzles (18) for ...  
JP2019058196A
To prevent crack of egg white of a bottled soft-boiled egg immersed into seasoning liquid containing organic acid and a sweetener.There is provided a bottled soft-boiled egg immersed into seasoning liquid containing organic acid and a sw...  
JP2019054795A
To provide a method for decontaminating articles having porous outer surfaces.The decontamination method includes steps of: providing a decontamination chamber 30; conveying articles 12 through the decontamination chamber at a predetermi...  
JP2019041756A
To provide a simple-structured freshness keeping device for a container which can perform ethylene decomposition and sterilization with small electric power.A freshness keeping device 20 is provided in a container 10 for storing perishab...  
JP6478823B2  
JP6436851B2  
JP6346705B1
[Subject] It is like [an egg yolk was included by egg white] a cooked by heating egg, and provides egg processed goods which have the good appearance of coloring which excites appetite. [Means for Solution] Egg processed goods whose diff...  
JP2018068296A
To provide a novel enzyme preparation, and a method of preparing the enzyme preparation.A lactase comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The lactase preferably comprises less than 30 units arylsu...  
JP6263226B2  
JP2017205030A
To provide a bottled boiled egg in which oxidation degradation is suppressed, and a method for producing the same.Provided is a bottled boiled egg immersed into an oil-containing solution in which the total light transmittance when being...  
JP2017205102A
To provide a manufacturing method of an egg white powder capable of reducing particle diameter of the egg white powder after drying.A manufacturing method of an egg white powder includes a temperature controlling step for controlling a t...  
JP2017201910A
To provide a freeze-dried egg soup that is superior in the texture, suspension properties and dispersion after restoration, and provide its production method.The present invention relates to a freeze-dried egg soup containing an emulsifi...  
JP6158402B1
[Subject] The efficiency in the case of using it in large quantities when foam when husks are broken, and an egg white and an egg yolk are agitated, it is mixed uniformly and it eats in the raw state is good, moreover a harmful bacillus ...  
JP6156769B2  
JP2017104104A
To provide a manufacturing method of a liquid egg from which a processed food made of cooked egg excellent in juicy texture can be easily manufactured without sophisticated know-how or art.A manufacturing method of a bottled liquid egg c...  
JP6097364B2  
JP5913134B2  
JP5875085B2  
JP2016027809A
To provide: a method in a shell egg pasteurization system for pasteurizing shell eggs not only at optimized bath temperatures, but also for optimized dwell times in the respective zones in the bath depending on the egg size and weight an...  
JP5829783B1
Freeze liquid egg white whose turbidity H1 (degree) which adds alpha* Cyclo dextrin of 0.1 or more copies and two copies or less to 100 copies of liquid egg whites, and is computed by following the (1) type it is the freeze liquid egg wh...  
JP5739077B1
Freeze liquid egg white whose turbidity H1 (degree) which adds alpha* サイクロ dextrin of 0.1 or more copies to 100 copies of liquid egg whites, and is computed by following the (1) type it is the freeze liquid egg white which 0.01 o...  
JP2014236705A
To provide a preservative for a raw sea urchin capable of preserving the original taste of a raw sea urchin, preventing the deformation of the shape and prolonging the preservation period, and a method for preventing the deformation of t...  
JP2014500038A5  
JP2014040447A
To provide a preparation method of a component of fertilized egg by using a lyophilization method and/or an extraction method.Provided is a method of preparing a powder type sample from one part of an ingredient of at least one fertilize...  
JP5416882B2  
JP2014500038A
The present invention provides a constituent which contains organic acid chosen from (a) アリル isothiocyanate, ; (b) acetic acid, propionic acid, and those mixtures, and further contains (c) green tea [Camellia sinensis (Camellia sin...  
JP2013244006A
To provide a method of producing a frozen composition comprising a protein, with its sulfur odor decreased and its denaturation by freezing suppressed by using hydrolyzed albumen of a decreased sulfur odor, and a method of preventing the...  
JP5295863B2
To provide a method in which alkaline calcium aqueous solution can be continuously produced efficiently over a long period of time. An apparatus 10 for producing an alkaline calcium aqueous solution includes: a container 11 in which the ...  
JP2013526880A
The batch processing control system of an egg low-temperature pasteurization device with husks controls the time and temperature at which the batch of an egg with husks is held in 低温殺菌浴 according to the appointed egg size and t...  
JP2013517000A
How to make the outside layer of an eggshell discolor without being the method of carrying out marking to an eggshell, turning a laser beam to an eggshell, and etching the layer of the eggshell below an outside layer substantially. The d...  
JP2013049674A
To provide a method for treating or preventing diseases and disorders caused by iron-dependent pathogenic microorganisms (e.g., bacteria, fungi and parasites) by applying a gallium compound to the affected region, especially a method for...  
JP5155817B2  
JP5138207B2  
JP5118717B2  
JP2012224650A
To provide a process for subjecting high-concentration galactomannan, which is hardly decomposed, to an operation process including no bioprocess for efficiently producing a galactomannan partial hydrolyzate having a freezing-denaturatio...  
JP4988470B2  

Matches 201 - 250 out of 1,442