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Patent Searching and Data


Matches 651 - 700 out of 14,063

Document Document Title
WO/2010/031983A1
The present invention relates to a device for coating food products, the device (1) having a coating area (3) including: - a coating conveyor (11) provided to convey the food products in a longitudinal direction; - a device (13) for appl...  
WO/2010/031929A1
The invention relates to a method for coating food products that includes applying, on said food products, a composition containing one or more film-forming agents in a solvent, characterised in that said application is carried out by at...  
WO/2010/031928A1
The invention relates to a method for coating food products and to a device for implementing same.  
WO/2010/030039A1
An electrostatically atomizing unit generates a mist of charged minute water particles which is sprayed onto a perishable food wrapped with a plastic film permeable to the water particles. The perishable food wrapped with the plastic fil...  
WO/2010/024081A1
Provided is a method for producing a frozen vegetable food material having a soft texture which is particularly suitable for foods for the elderly, suffers no damage in shape in the course of distribution, uniformly softens to the core a...  
WO/2010/021411A1
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.  
WO/2010/022399A1
The present disclosure provides a method and apparatus for removing a contaminant, such as carbon dioxide, from a gas stream, such as ambient air. The contaminant is removed from the gas stream by a sorbent, which is regenerated in a reg...  
WO/2010/021330A1
Provided are sugar content-improving materials that improve sugar content as well as preventing oxidative damage of fruits and vegetables after harvesting, a sugar content-improving method for fruits and vegetables, fruits and vegetables...  
WO/2010/012922A1
The invention relates to a method for the disinfestation of dry products, in particular dates, which comprises: loading the product in an autoclave apparatus; carrying out at least one cycle in which the apparatus is evacuated until reac...  
WO/2010/010059A1
The present patent application describes a method for the production of ready-to-eat or cook fresh-cut fruits and vegetables. With the method described, fresh-cut fruits and vegetables can be prepared maintaining a low microbial load and...  
WO/2010/006621A1
Disclosed herein is a process for inhibiting browning of plant material comprising adding a chelating agent to a disrupted plant material and adjusting the pH to a value of 2.0 to 4.5. Processes for manufacture of soluble and insoluble p...  
WO/2010/001279A1
This invention relates to a disinfecting -device, and more particularly, to a disinfecting device for disinfecting food products. According to a first aspect of the invention there is provided a disinfecting device (1) including a condui...  
WO/2010/002312A1
According to the present invention there is disclosed a process for the production of a storage stable onion fibre mixture from onion, comprising the steps: - dry removal and sorting-away of soil, stones, defect material and any other co...  
WO/2010/002311A1
A flavour and texture additive material obtainable from a vegetable start material of onion, which comprises water soluble and water insoluble fibres and at least one type of ethereal oil from onion is described. The flavour and texture ...  
WO/2009/151191A1
A multi-stage tunnel type immersion freezing system is provided. In the freezing system, food products are quickly frozen by passing the food products through a series of divided zones including a precooling zone, a stiffening zone and a...  
WO/2009/149102A1
A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and u...  
WO/2009/148521A1
The invention provides palatabihty enhancers containing at least one animal digest and at least one surfactant and methods for using such palatabihty enhancers to enhance the palatabihty of comestible compositions.  
WO/2009/147520A2
The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferri...  
WO/2009/147520A3
The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferri...  
WO/2009/147930A1
Provided is a pasteurization method whereby a high bactericidal effect is achieved while causing little denaturation of a material to be treated in thermally pasteurizing the material to be treated. A pasteurization method for thermally...  
WO/2009/142470A1
The invention relates to a formula based on frozen ingredients containing pineapple chunks, prickly pear chunks, celery chunks, parsley leaves and grapefruit juice, all frozen in the form of cubes which, once defrosted and turned into li...  
WO/2009/136845A1
The present invention regards a method and an apparatus for conforming a blank (35) onto forming surface sections (3) of a forming tool (5) by drawing vacuum against an elastic vacuum bag (1) for transmitting forming forces from the elas...  
WO/2009/135252A1
The specification describes the treatment of products, particularly fruit and vegetables to remove fungi therefrom comprising treating the products with a solution of the group comprising benzoic acid, derivatives therefrom, the salts of...  
WO/2009/131996A2
A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurinc can be provided from solution, an extract, or in solid form to...  
WO/2009/132174A3
Abstract An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be...  
WO/2009/131996A3
A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurinc can be provided from solution, an extract, or in solid form to...  
WO/2009/132174A2
Abstract An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be...  
WO/2009/125041A1
The method comprises subjecting the produce to osmosis in order to force fruit transpiration until the water content thereof is reduced to between 6 and 10%, or using the vacuum-cooling technique or using a stream of dry air, after which...  
WO/2009/119730A1
Disclosed are: a control agent for post-harvest diseases; and a method for controlling post-harvest diseases. Specifically disclosed are: a control agent for post-harvest diseases, which comprises, as active ingredients, at least one com...  
WO/2009/111563A1
The invention is directed toward a method and system to provide a commercial accelerated drying process for pistachios that mimics the natural dehydration process under the sun by controlling the maximum temperature and moisture content ...  
WO/2009/108035A1
The invention relates to methods for obtaining stable avocado pulp powders having a long life shelf life at ambient temperature, without requiring the use of natural or synthetic preservatives, thereby enabling the natural components of ...  
WO/2009/105039A1
There is disclosed a process for treating a plant material comprising immersing the plant material in an osmotic solution containing an osmotic agent under conditions to at least partly infuse said osmotic agent into said plant material ...  
WO/2009/092833A1
Food product and method for producing same. The novel food product comprises fermented vegetable or fruit, dry fruit and salt. The method for producing same comprises the steps of: a) mixing the fruit or vegetable with the salt and subje...  
WO/2009/091092A1
Canned kimchi is provided. The canned kimchi comprises at least one main kimchi material selected from the group consisting of Chinese cabbage, leaf mustard, joung radishes, radishes, green onions, sesame leaves, Korean lettuces and Kore...  
WO/2009/085316A1
The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoothe...  
WO/2009/085364A1
A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits...  
WO/2009/079718A1
Magnetic wrap including: a polymeric plastics film; a plurality of magnetic regions in spaced relationship about the film, the magnetic regions each being provided by a respective layer of magnetic film formed with opposed magnetic poles...  
WO/2009/077613A1
The present invention relates to the treatment of banana and potato plants with a composition containing natamycin and at least one phosphite containing compound.  
WO/2009/072315A1
It is intended to provide a molded dry fruit food wherein the eating properties of the dry fruit have been improved. More specifically, it is intended to provide a molded dry fruit food which is obtained by bonding together small dry fru...  
WO/2009/073241A1
A controlled atmosphere package for respiring fruits and vegetables, particularly for bananas, is disclosed. The package has a convex outer wall and an atmosphere control element that comprises at least one hole in the container bottom w...  
WO/2009/073241A8
A controlled atmosphere package for respiring fruits and vegetables, particularly for bananas, is disclosed. The package has a convex outer wall and an atmosphere control element that comprises at least one hole in the container bottom w...  
WO/2009/060477A1
A method for preserving raw material containing carotenoids, comprising the steps of: a) mixing the raw material with mixing fluids, b) subjecting the mixture to a thermal treatment, c) placing it in appropriate containers, d) storing th...  
WO/2009/056727A3
This food product (100) comprises a filling (102) and a case (104), covering at least the periphery of this filling, this filling being made from pitted dates and having a water activity Aw of less than 0.6.  
WO/2009/057736A1
[PROBLEMS] To provide an intermediate moisture food which has an adequately soft texture together with a fibrous feeling characteristic to a non-processed food and favorable elasticity and softness and in which the stickiness on the inte...  
WO/2009/057297A1
A refrigerator comprising a vegetable room (405) for storing fruits and vegetables therein and a plural number of light sources (437) for emitting light into the space within the vegetable room (405), wherein the light sources (437) have...  
WO/2009/056727A2
This food product (100) comprises a filling (102) and a case (104), covering at least the periphery of this filling, this filling being made from pitted dates and having a water activity Aw of less than 0.6.  
WO/2009/049449A1
A post-processing method for slowing the rehydration rate of freeze dried fruit and vegetable pieces comprises a coating solution prepared by adding 8-12g lactoalbumin, 2-4g glycerol, 8-12g lactose per 100 ml water, connecting the coatin...  
WO/2009/049409A1
An apparatus and method for microwave vacuum-drying of organic materials, such as food products. The apparatus has a microwave vacuum chamber 20, a loading module 36 to load containers 38 of the organic material into the vacuum chamber, ...  
WO/2009/049450A1
An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food, including pretreating raw material in manner of nano-silver coating, finished product being sterilized...  
WO/2009/049448A1
A method for improvement of defrosting quality of fast frozen fruit and vegetable using low frequency ultrasonic wave, characterized in utilizing ultrasonic wave assistant freezing in the fast freezing process of fruit and vegetable whic...  

Matches 651 - 700 out of 14,063