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WO/2007/031236A1 |
The invention relates to a method and an apparatus (2) for reducing the microbial count in particulate bulk material, in particular herbs and spices and other particulate foodstuffs, by treating batches of the bulk material with hot stea...
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WO2006026278B1 |
An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. Th...
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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...
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WO/2007/020585A1 |
The present invention relates to a cooling device (1) comprising a storage compartment (2) insulated from the outer environment, containing homogeneously distributed nitrogen-enriched air, wherein the humidity and gas contents of the air...
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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...
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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...
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WO/2007/009342A1 |
A refrigerator is disclosed. A freshness maintaining device is fixed in the refrigerating chamber of the refrigerator. The freshness maintaining device comprises a casing and an inducer arranged in the casing. The casing has a plurality ...
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WO/2007/006969A1 |
The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5.107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in...
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WO/2007/006970A2 |
The invention mainly concerns the use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of ...
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WO/2007/008459A2 |
A device for controlling the composition inside a shipping/storage container for produce, such as bananas, is disclosed. Such atmospheric control is particularly important when dealing with the ripening of respiring fruit. The device com...
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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...
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WO/2007/002768A2 |
Compositions, methods, and kits for flavoring raw, cut or uncut fruit segments or fruit are provided. Also provided are an automated system, business methods, and a process for manufacturing raw, cut or uncut, flavored fruit segments or ...
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WO/2006/138092A2 |
Apparatuses and methods for interfacing the vent inserts (100) and display parts (910,920) of a fruit ripening display are provided. In one aspect, a fruit ripening display comprises one or more display parts, one or more vent inserts, a...
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WO/2006/136634A2 |
The invention relates to a product packaging device consisting of a tank (1) comprising: a first base (10) which is equipped with a first product inlet (11); a second base (20) which is equipped with a first product outlet (22) having a ...
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WO/2006/132909A1 |
Disclosed is a novel edible moisture barrier composition comprising a soy protein component. The edible composition is suitable for application to one or more layers of a food product and is capable of minimizing moisture migration betwe...
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WO/2006/128930A2 |
The invention relates to a hygienisation and anticontagion method for the permanent protection of perishable products by means of ozonisation treatment, which is characterised in that it is performed in the storage chamber or transport b...
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WO/2006/126870A1 |
Apparatus for processing, such as cooling and/or drying, food products. The apparatus has a conveyor structure including a conveying surface extending along a processing path in a processing space, for conveying the food products through...
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WO/2006/126039A1 |
The present invention relates to a method to reduce the micro-biological load on agricultural raw materials, in which the agricultural raw materials are treated with an electrolysed saline solution, because of which the number of micro-o...
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WO/2006/125834A1 |
The invention relates to the use of a volatile-absorption product (1) in the form of a composition comprising sepiolite, potassium permanganate, ascorbic acid, sodium citrate and water. The inventive method comprises the following steps ...
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WO/2006/124974A2 |
The invention provides a fruit bar and a method for making a fruit bar. The fruit bar includes primary fruit pieces having a taste and a texture. The texture of the primary fruit pieces is defined at least in part by a hardness and a che...
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WO/2006/121397A1 |
The present invention relates to a method for continuous treatment of plant material such as for example root vegetables, comprising the steps of applying an electric field to the plant material, using such a field strength that pores ar...
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WO/2006/119268A2 |
Systems and methods that utilize a produce packaging tray for storing and transporting produce have been developed which are capable of storing and transporting produce such that the freshness and lifespan of the produce is consistently ...
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WO/2006/117890A1 |
[PROBLEMS] To provide an apparatus for producing processed goods of vegetable, meat and/or seafood that as a food material, especially as a food material for use in processed food can maintain appropriate salt content and/or sugar conten...
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WO/2006/119089A2 |
An easy-open package for food items, such as sausages and a packaged sausage product that is hermetically sealed within a cavity The package includes first and second sheets The first sheet defines a cavity for holding sausages The secon...
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WO/2006/114574A1 |
The present invention relates, inter alia, to a method for producing a green leaf vegetable having an extended shelf life or enhanced organoleptic properties, or both, which comprises applying to the foliage of a green leaf vegetable dur...
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WO/2006/113732A2 |
A process for extracting the water soluble fiber from corn fiber hulls is provided comprising the steps of subjecting the corn fiber hulls to a destarching process, a dewatering process, and exposing the destarched and dewatered corn fib...
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WO/2006/113795A2 |
A heat-shrinkable polylactic acid (PLA) film and a method of its manufacture are provided. In an exemplary embodiment, the PLA films exhibit heat-induced growth in the cross direction with concomitant shrinkage in the machine direction. ...
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WO/2006/106329A1 |
A method of producing a livestock feed succulent comprises rehydrating a dried vegetable or fruit, previously made by dehydrating a substantially unprocessed vegetable or fruit. Rehydration of the previously-dehydrated vegetable or fruit...
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WO/2006/103698A1 |
The present invention relates to 'Edible films and coatings based on fructooligosaccharides with probiotic properties'. The product in particular composed of fructooligosaccharides obtained by using fructosyltranferase (FTase) enzyme sol...
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WO/2006/102161A2 |
A method of aseptically and adiabatically processing liquid or semi-liquid food product at ambient temperatures so that the food product is transported from one sterile environment (such as a food processing machine), and into another st...
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WO/2006/097634A1 |
The invention concerns a fast systemic method for low-temperature (athermal) sanitizing in confined chamber, under modified atmosphere, in turbulent conditions, by combined production of a highly germicidal ionic chain acting simultaneou...
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WO/2006/087461A1 |
The method comprises the following steps: application of the food purée to a cooled surface (107) of a conveyor (17) in the form of at least one continuous strip (251), the purée is frozen on said surface (107) and the blocks of frozen...
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WO/2006/086827A1 |
A method, system and apparatus for maintaining a controlled atmosphere having a high carbon dioxide content in a sealed container is provided. In the method, the container is substantially impermeable to oxygen and carbon dioxide and con...
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WO/2006/087857A1 |
As a food material, especially a food material for use in processed food, it is intended to provide processed goods of vegetable, meat and/or seafood that appropriately maintain the salt content and/or sugar content, water content and wa...
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WO/2006/086052A2 |
A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips a...
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WO/2006/083240A2 |
The present invention relates to codon-optimized xylanase coding sequences and the expression of xylanases in microbes and yeast. The invention further relates to using multiple copies of the xylanase expression construct for high levels...
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WO/2006/081734A1 |
The ginseng fresh-keeping method includes the steps of processing preparation and ginseng selection, characterized in that the method also includes boxing, freezing, thawing and sorting.
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WO/2006/073256A1 |
Disclosed is a method for preventing or inhibiting enzymatic browning reactions occurring during the processing of ground garlic by using natural materials such as liquorice extract and citric acid. Also, the present invention provides a...
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WO/2006/066802A1 |
Frozen vegetable objects capable of retaining their shape upon heating to room temperature may be prepared using a covalently cross-linked ferulyolated compound such as pectin.
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WO/2006/066308A1 |
New pesticide compositions comprising an alkyl formate and an isothiocyanic ester are described, as are methods of delivering fumigants and methods of pest control using a combination of fumigants.
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WO/2006/065018A1 |
The present invention relates to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly the preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in ...
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WO2004103131B1 |
A process for low pressure, low temperature cooking raw vegetables, such as potatoes peppers, corn, onions, peas, yams, carrots, broccoli, eggplant and squash. The process includes cleaning the raw vegetables, rinsing them, blanching the...
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WO/2006/058471A1 |
The invention relates to the technology of fresh keeping litchi, the fresh litchi is isolated from atmosphere, after preserving at temperature of normal temperature to -30°C for 0.3-360days, the litchi is taken out and stood to normal t...
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WO/2006/058469A1 |
A process for producing quick-frozen burdocks includes soaking them in disinfectant liquid to kill bacteria, peeling the skin, cutting them into blocks, soaking in color-protecting liquid for maintaining color, soaking in disinfectant li...
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WO/2006/059707A1 |
A water-soluble dry food which contains a plant-origin material as the main component together with a water-soluble dietary fiber as an additive. This water-soluble dry food further contains an edible oil. As the edible oil, it is prefer...
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WO/2006/058470A1 |
A process for producing quick-frozen Chinese yam includes soaking in disinfectant liquid to kill bacteria, peeling, cutting into blocks, soaking in color protecting liquid for maintaining color, soaking in disinfectant liquid to kill bac...
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WO/2006/056341A1 |
Method of preservation vegetable matter comprising the steps - selecting vegetable matter to be preserved, - packing the selected vegetable matter in a flexible pouch together with edible oil in such amount that the vegetable matter is e...
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WO/2006/053472A1 |
An process for food preservation comprises the following steps: placing the food into vacuum chamber, vacuumizing the chamber to 10,000-3,000 Pa, injecting free radical of hydroxyl anion, and keeping vacuumizing until 8,000-800 Pa, the...
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WO/2006/053392A1 |
A kiln (10) for drying a charge of lumber (12) using air heated by solar radiation (14) includes a housing (16) having a longitudinal wall (18) extending between end walls (20) and providing opposite sides (24, 26) and a roof (28) to def...
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WO/2006/047797A1 |
The invention relates to a method for preserving food (2), especially fruit and vegetables, in open presentation shelves (1). Air (K) cooled by an evaporator (8) is guided over the food (2) and the heat extracted from the food (2) is rem...
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