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Matches 1 - 50 out of 1,422

Document Document Title
WO/2018/210875A1
The application relates to the methods for preventing, treating, or reducing an infection by phytopathogenic, facultative saprophytic or saprotrophic microbes (e.g. phytopathogenic fungi) in a consumable product or on surfaces in contact...  
WO/2018/177955A1
The invention relates to a method for the treatment of fresh egg products, comprising a thermal treatment of the liquid, non-concentrated fresh egg product after breaking open the eggs, and, provided that the treated fresh egg product do...  
WO/2018/154422A1
An in-shell egg pasteurization process includes, in a temperature-raising stage (12), raising the temperature of yolk of a plurality of in-shell eggs (40), simultaneously and at least predominantly by means of microwave radiation, to a p...  
WO/2018/083224A1
A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using ...  
WO/2018/045428A1
The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imp...  
WO/2018/002112A1
The invention relates to a method and a device for treating poultry eggs using an electron beam to sterilise the calcareous shell, said method comprising the following steps: - moving at least one egg through the beam path of an electron...  
WO/2017/136119A1
This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates....  
WO/2017/131256A1
An aged egg produced by the present invention is a novel form of a processed egg that has not been conventionally known, and the aged egg is aged under the conditions of a temperature of 23-45°C and a humidity of 20-75% for 15-40 days, ...  
WO/2017/094895A1
The present invention addresses the problem of providing: an α-glucan mixture having an appropriate range of molecular weight, wherein when the α-glucan mixture is molded into an edible film, the resulting film is transparent and has e...  
WO/2017/086784A1
The present invention relates to a process for fast and homogeneously heating a liquid product to a predetermined temperature by means of resistive heating. According to the invention, sufficient and effective microbial inactivation is a...  
WO/2017/074525A1
A method for decontaminating articles having porous outer surfaces. The method includes steps of: providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed ...  
WO/2017/019621A1
Methods and systems for decontaminating food products includes arranging a first electrode and second electrode in an asymmetric relationship on opposite sides of a dielectric layer, providing an insulating covering on the first electrod...  
WO/2017/019621A8
Methods and systems for decontaminating food products includes arranging a first electrode and second electrode in an asymmetric relationship on opposite sides of a dielectric layer, providing an insulating covering on the first electrod...  
WO/2017/011757A1
Provided herein are methods, apparatuses, and systems for treating food articles, including meat, poultry, fish and other seafood, vegetables, fruits and other foods and food processing articles by spraying an antimicrobial or other agen...  
WO/2017/001502A1
The present invention relates to novel compositions for coating food products, made of shellac, solvent, emulsifier such as polysorbate and optionally water with a content of less than 8 wt.%, and to the uses thereof for coating food pro...  
WO/2016/196650A1
The D-value for pasteurizing chicken shell eggs that are not refrigerated prior to pasteurization, or shell eggs that are sufficiently tempered to room temperature prior to pasteurization, is less than the D-value for pasteurizing chicke...  
WO/2016/178885A1
Chicken shell eggs pasteurized in a water bath set at a temperature of no more that substantially about 133°F (±0.5°F) result in eggs having measured albumen turbidity normally less than 200 Nephelometeric Turbidity Units.  
WO/2016/178940A1
An automated wax sprayer system for clean, washed or pasteurized shell eggs sprays a heated solution containing water and wax emulsion onto the eggs as they rotate and pass through a conveyer. The temperature of the wax coating on the su...  
WO/2016/179210A1
A shell egg pasteurization system uses radio frequency electromagnetic wave energy to heat the yolk. The radio frequency energy is applied in two stages as the shell egg is rotated and moved through the electric field. The system also ha...  
WO/2016/135547A1
Process for treatment of white liquid egg from chicken eggs or similar, comprising the steps of shelling said eggs so as to get a specific quantity of white liquid egg; filtering and immediately cooling said white liquid egg at a tempera...  
WO/2016/130376A1
An edible, aqueous emulsion coating is particularly suitable for coating washed or pasteurized chicken shell eggs to extend shelf life in high humidity climates. The edible, aqueous emulsion coating includes paraffin and carnauba wax as ...  
WO/2016/115501A1
There is a process which can pasteurize in-shell chicken eggs to inactivate pathogens when present which includes all strains of salmonella and all strains of viruses that historically have been known to exist within chicken eggs and cur...  
WO/2015/193931A1
In the present invention, frozen liquid egg whites contain 0.01-0.4 parts egg yolk mixed in for every 100 parts of liquid egg whites, wherein at least 0.1 parts α-cyclodextrin are added for every 100 parts of liquid egg whites, and the ...  
WO/2015/144945A1
Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for between 130 and 150 seconds to be fri...  
WO/2015/121644A1
There is presented a process (200; 300) for producing in-shell soft boiled eggs (100; 410) is described. In particular, the process comprises applying (206; 300)a vacuum to the one or more eggs to at least partially remove any air beneat...  
WO/2015/121643A3
A container (100; 200; 400) for storing an egg (110) for transport and for reheating an egg is disclosed. In particular, a container (100; 200; 400) comprising: a chamber (130; 230; 430) for receiving an egg (110) to be reheated by hot w...  
WO/2015/122766A1
The present invent concerns a method for pasteurizing egg liquid, the method comprising the following sequence of steps, - in a first preparation step preparing at atmospheric pressure a well determined volume of egg liquid as to at leas...  
WO/2015/018739A1
The present invention relates to antimicrobial compositions which can be used in food preservation. The compositions according to the invention are based on the lactoperoxidase system (LPS), and comprise very low concentrations of lactop...  
WO/2015/003080A4
A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamb...  
WO/2015/003080A1
A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamb...  
WO/2014/164816A1
An apparatus for cooking eggs that differentiates the exposure of cooking heat to the yolk and albumin of the uncooked egg by controlling both the geometry of the yolk and the albumin and their relative exposures to cooking heat, which i...  
WO/2014/020625A1
Method for thermal treatment of food products (12) and like and plant for carrying out said method, said plant (10) comprising at least one heat treatment stage (11), suitable for cooking or for the enzymatic treatment comprising: - a tr...  
WO/2014/016826A1
An in- shell- scrambled-egg is disclosed. The scrambled egg is comprised of a natural poultry natural egg wherein the nested layers of the egg are scrambled and the shell of the egg is unbroken. In addition an in-shell egg scrambler is a...  
WO/2014/004804A1
In one aspect, the present invention relates to a method of disinfecting an eggshell surface. In various embodiments, the method may include wetting the eggshell surface with a disinfecting agent and exposing the eggshell surface to ultr...  
WO/2013/186234A1
The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, the process comprising the preservation while maintaining a temperature below 38°C by non-thermal processing.  
WO/2013/163359A1
Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-micr...  
WO/2013/150067A3
A process to coagulate wasted eggs which comprises an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, preferably a scraped surface heat exchanger, and optionally a drying step. The obtained co...  
WO/2013/141703A1
The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers th...  
WO/2013/142412A1
Apparatus and method for treating items with a treatment gas to decontaminate the items includes a chamber which receives the items. The chamber has a gas inlet in fluid communication with a distribution duct positioned within the chambe...  
WO/2013/097949A1
The present invention relates to a method for processing tobacco. First, a tobacco leaf is cured until the lamina of the tobacco leaf reaches a yellow color, and then at least the stem of the yellow tobacco leaf is flattened. The inventi...  
WO/2013/008237A1
The food product of the present invention is within an aqueous solution, the solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the...  
WO/2012/149992A1
The invention relates to a device for preserving fresh goods, wherein the interior of the device can be irradiated with light. The invention further relates to the use of an organic electroluminescence device for irradiating fresh goods.  
WO/2012/085881A1
The present invention provides a composition comprising (a) allyl isothiocyanate; and (b) an organic acid selected from acetic acid, propionic acid and mixtures thereof and optionally further comprising (c) green tea [Camellia sinensis] ...  
WO/2012/075553A1
The present invention relates to an ozone application system for disinfecting and treating air (in egg laying farms, cold rooms, egg incubation facilities, egg incubators, egg hatchers, silent rooms, swine gestation and farrowing crates,...  
WO/2012/069685A1
The invention relates to a method for producing a foodstuff for tortillas, comprising submerging the base product in a container containing oil, cooking the product from the previous step at a temperature of between 100 and 200º C, addi...  
WO/2012/055531A1
A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bot...  
WO/2011/152897A1
A batch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated eg...  
WO/2011/124944A1
Disclosed are methods and apparatus for stabilizing labile biomolecules in an aqueous solution, the methods involvin the step of exposing an aqueous solution of a labile biomolecule, such as a protein, to light energy to stabilize the bi...  
WO/2011/110992A4
The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a pre...  
WO/2011/110992A1
The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a pre...  

Matches 1 - 50 out of 1,422