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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...
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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 ...
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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...
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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...
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WO/2019/054857A1 |
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...
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WO/2019/054859A1 |
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...
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WO/2019/054858A1 |
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...
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WO/2019/048938A1 |
A process of making ham is disclosed herein, which includes injecting at least a whole piece of raw meat with an essentially nitrite-free mixture comprising water and salt, at least a polyphenol, and optionally an acidulant, followed by ...
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WO/2019/042821A1 |
A needle register for injection apparatus for injecting liquid into food products, comprising: a needle carrier (10) forming a distribution chamber (16) for the liquid; a plurality of parallel hollow needles (12) which are held on the ne...
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WO/2019/041740A1 |
A nitrite-free Cantonese style sausage with flammulina velutiper and a preparation method therefor, relating to the technical field of safe processing of foods. The formula of the Cantonese style sausage with flammulina velutiper compris...
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WO/2019/043055A1 |
The Lactobacillus curvatus straindeposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an ...
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WO/2019/039939A1 |
The invention provides a method for preserving shrimp without adding benzoic acid (and benzoates) and sorbic acid (and sorbates). The inventors found that by using a preservative solution comprising at least 1.5 wt.% acetate compound and...
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WO/2019/032872A1 |
Beverage containers are provided for storing liquid contents. In various embodiments, containers are provided with devices and means for allowing a controlled ingress or oxygen or similar material to the container contents. In preferred ...
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WO/2019/026073A1 |
The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preserv...
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WO/2019/006355A1 |
Dry mixtures are provided for color preservation of a meat product, such as a fresh ground meat product and/or a meat cut and in particular for red meat such as ground or cut beef. The mixtures can include dried vinegar and dried lemon p...
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WO/2018/234581A1 |
The present invention relates to an oven comprising: • - a first and a second chamber and one heater per chamber to heat a gas which cooks a product, • - at least one gas circulation means, which establishes a gas circulation in one ...
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WO/2018/236740A1 |
Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibit excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to form a co...
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WO/2018/236742A1 |
Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibits excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to a partic...
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WO/2018/234089A1 |
The invention relates to the production of a food, in particular a snack product. In order to uniformly distribute additives in a food, in particular a snack product, and to achieve a more homogeneous product quality, the method accordin...
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WO/2018/223949A1 |
A refrigerator (10) having a defrosting apparatus (200). The defrosting apparatus (200) comprises: a container (210), having a defrosting chamber (214) with a front opening; an apparatus door (220); a radio frequency generator module (23...
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WO/2018/223939A1 |
A refrigerator (10) comprising a defrosting device (200). The defrosting device (200) comprises: a cylinder body (210); a device door body (220); a radio frequency generation module (230); a power-on polar board (240a) and a power-off po...
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WO/2018/223948A1 |
Disclosed is a thawing method for a thawing apparatus. The thawing apparatus (100) comprises a barrel (110) having a thawing chamber (114), an apparatus door body (120) for opening and closing the thawing chamber (114), a radio frequency...
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WO/2018/217314A1 |
A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein e...
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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...
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WO/2018/206744A1 |
It is provided the use of an active formulation comprising a polymeric matrix and cinnamaldehyde in combination with a modified atmosphere comprising from 30 to 0% of O2 for the eradication of Campylobacter in a foodstuff, particularly i...
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WO/2018/206877A1 |
A method for coating food products with a coating substance comprising: - a step a) of supercooling the food products, by providing external frigories, to a temperature lower than the initial temperature of same, before bringing the food...
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WO/2018/197037A1 |
The invention relates to a process for treating a product containing additional ingredients in piece form, such as for example pieces of fruit, the flesh of fruit in pieces, fibrous or papillary formations filled with fruit fluid, or gen...
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WO/2018/198867A1 |
A smoke generation device is provided with a housing, a food storage chamber, a smoke generation chamber, a communication passage, and a heat source. The food storage chamber is arranged in the housing and is so configured as to store a ...
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WO/2018/187851A1 |
A method of making a porous, crunchy, dehydrated, vegetable, meat or seafood snack product. A piece of vegetable, such as potato, sweet potato, carrot, beet or parsnip, or a piece of meat or seafood, is frozen, forming ice crystals withi...
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WO/2018/185791A1 |
The present invention relates to a method, a system and an apparatus for rinsing, cooling, bleeding and adding substances to food items. Such method and device may, for instance, be used to cool down and add anti-bacterial substances to ...
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WO/2018/187314A1 |
The present disclosure provides a coating composition including a pectin and a non-glycerol sugar alcohol. The pectin can be present in an amount by weight of at least 30.0% and at most 50.0%. The non-glycerol sugar alcohol can be presen...
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WO/2018/185912A1 |
A method for freezing a frozen item (21) according to the present invention has: a step for controlling and keeping a temperature inside a container (10) to a predetermined freezing temperature and applying an AC voltage to the frozen it...
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WO/2018/183253A1 |
A smoker for cooking a food product that has a smoke dissipater mounted inside the cabinet for dissipating smoke using a high capacity ion generator for negatively charging smoke molecules so that the negatively charged molecules agglome...
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WO/2018/166704A1 |
The invention relates to an assembly for processing fish, comprising a fish slaughtering device with a fish counting device, a first conveying device for transporting the stunned fish to a spiral tank device, said first conveying device ...
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WO/2018/169386A1 |
De invention relates to a method for preparing a meal, comprising subjecting raw meat to an antimicrobial treatment by contacting the surface of the meat with an acidic antimicrobial aqueous liquid comprising citric acid, acetic acid, a ...
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WO/2018/162954A1 |
The invention relates to a method to manufacture meat- based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing of meat; (b) cooking of mea...
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WO/2018/156258A1 |
An apparatus, system and method are provided for flattening and searing a food product wherein a searing and flattening roller is heated to a temperature of at least 600° F and the heated searing and flattening roller is used to sear an...
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WO/2018/156005A1 |
The present invention describes a method for optimising time and energy in cooling carcass meat of bovine livestock by means of control algorithms and devices for varying the ventilation speed of the refrigeration system of the cold room...
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WO/2018/156508A1 |
A method of producing shredded, dried food products is provided. The method begins when a food type such as beef, pork, or chicken, or may be a fibrous vegetable, such as mushrooms. The selected food type is first heated to tenderize the...
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WO/2018/151433A1 |
The present invention provides a squid stretcher which can uniformly press and stretch an entire squid, thereby simplifying the drying process thereof and shortening the time required for the drying process. The present invention compris...
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WO/2018/151814A1 |
The disclosed apparatus, systems and methods relate to modified atmosphere and pasteurized retail fresh protein preparations. Protein is packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pre...
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WO/2018/152314A1 |
A system for drying wet food articles (such as produce) is disclosed herein. The system can comprise a turntable capable of rotating multiple barrel stations. The system can comprise various loading, drying, dumping, and cleaning positio...
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WO/2018/145159A1 |
An extract or composition containing an extract derived from Terminalia ferdinandiana (T. ferdinandiana) leaf as an antimicrobial agent to preserve or prolong storage or shelf-life of perishable animal and/or plant based products. Option...
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WO/2018/147636A1 |
The present invention relates to an automatic vending machine for automatically vending fresh refrigerated meats or frozen meats individually wrapped in various sizes and, more specifically, to a refrigerated meat and frozen meat automat...
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WO/2018/141800A1 |
The present invention relates to the field of biotechnology, more specifically the field of food biotechnology: the control of bacterial contamination in ready-to-eat foods by a bacteriophage composition.
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WO/2018/142438A1 |
The present patent application concerns the food sector and more particularly the fresh fish processing chain. As it is known, especially in recent years, human nutrition is increasingly the subject of in-depth studies and evaluations, s...
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WO/2018/144394A1 |
Disclosed herein are techniques and methods for dispersing a volume of gas in a beverage contained in an unpressurized container.
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WO/2018/140424A1 |
A system to control the conditions of an aging room for food in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pre...
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WO/2018/135877A1 |
The present invention relates to an automatic feeding apparatus of a sub-material of a meat product for automatically feeding a sub-material (salt solution or brine) into meat during processing of meat. The automatic feeding apparatus ha...
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WO/2018/053569A9 |
A smoking appliance (100) in the form of a smoker gun (101). The appliance (100) includes a major body portion (1 1 1) that releasably receives a barrel (107). The barrel (107) provides an air flow passage that extends from an inlet open...
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