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7585530 Food preservation systems  
The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating...
7585528 Package having an inflated frame  
A package for containing a product such as meat. The package includes top and bottom opposing flexible chamber sheets. These sheets are sealed together in a selected chamber seal zone to define a...
7575770 Continuous production and packaging of perishable goods in low oxygen environments  
A method is provided for tracking ground meat to the animal or animals from which the meat was harvested. The method includes obtaining animal portions that have information that is associated with...
7208187 Climate control for the transport and storage of perishables  
Method for the control of a controlled atmosphere for the storage of plant products in at least one storage- or transport space, where a) the concentration of at least one trace gas that is...
7205016 Packages and methods for processing food products  
A method of stacking packages, wherein an upper package has a configuration to avoid touching the contents of a lower package. The finished packages can be stacked within cartons for distribution...
7037543 Method of extending color life of modified atmosphere packaged fresh red meat using Labiatae plant extracts  
The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.
7001631 Low temperature sanitization of human pathogens from the surfaces of food and food packaging  
Almonds are often harvested off the ground from around trees which have been fertilized with manure. Potentially hazardous microbes are transferred from the husk to the shells during the dehusking...
6964788 System for handling processed meat and poultry products  
Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking...
6855358 Process for addition of a nutraceutical to a beverage  
The present invention discloses a method of introducing a nutraceutical to a beverage comprising treating a beverage with a primary sterilizing agent, such as ozonation, filling a container with...
6823774 Freshness preserving gadget  
An adsorbent ( 2 ) is sandwiched by two films ( 4 ) from upper and lower directions; the two films ( 4 ) are bonded to upper and lower surfaces of the adsorbent ( 2 ). A skirt portion ( 4 A)...
6777012 Seafood preservation process  
The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first...
6759070 Inert-gas based leavened dough system  
The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially...
6749876 Method of preparing packaged food articles  
Packaged food articles of improved appearance and stackability are described such as a refrigerated active cultured dairy product. Each packaged food article comprises an unpressurized, imperforate...
6740346 System for packaging, storing and transporting agricultural produce  
A system and method for packing agricultural produce including functionality for: providing a container having at least one communications aperture formed in a wall thereof; providing at least one...
6592919 Carbon dioxide atmosphere modifiers for packaging  
A device or sachet ( 3 ) for maintaining or modifying the atmosphere in a package suitable for meat, beef, lamb, pork, etc. the device including at least two containing layers ( 4, 5 ), a moisture...
6541054 Method for releasing sprout suppressant into quantities of potatoes  
A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding particulate porous media which...
6521275 Meat preservation process using a carbon monoxide and helium gas mixture  
A meat preservation process using a carbon monoxide and helium mixture as a preservant which achieves a limited penetration into the meat such that the color of the meat is not altered after...
6461633 Reducing sugar-containing fat emulsion and a method for its sterilization  
The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at...
6451363 Method and package for the preservation of whole fruits and fresh-cut salads and flowers  
This invention relates to a novel method for the storage and transport of fresh fruit, vegetables and cut flowers. More particularly, this invention pertains to a novel method to prolong the...
6342261 Method of preserving foods using noble gases  
A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.
6338296 Release device for slowly releasing sprout inhibitor into packages of potatoes  
A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding finely particulate porous media...
6337098 Method of improving the aroma and flavor of coffee using noble gases  
A method of improving the aroma and flavor of coffee, which entails contacting the same with a noble gas, mixture of noble gases or mixture containing at least one noble gas during at least a...
6322830 Ready-to-bake, shelf-stable cake dough and process for its manufacture  
A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity...
6296923 Perforated polymeric film with limited oxygen and water permeability  
The invention provides polymeric films for the storage or packing of plant material, the film being perforate and having a water vapor permeability of not more than 800 g m -2 day -1 and an...
6250609 Method of making supersaturated oxygenated liquid  
This invention is directed to a method of making supersaturated oxygenated liquid by introducing a high oxygen content gas to an ozone generator to produce ozone, passing the ozone to a contact...
6238716 Conditioned packaging for shellfish or crustaceans  
A packaging for shellfish, such as mussels, or crustaceans, includes a closed container in which there is situated a quantity of living shellfish or crustaceans, optionally water originating from...
6231905 System and method of making a modified atmosphere package comprising an activated oxygen scavenger for packaging meat  
A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to...
6210730 Method for treatment of containerized foods  
A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture...
6194012 Treatment of meat  
A method of storing and aging a meat which comprises the steps of containing meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of...
6139898 Full moisture shelf stable rice product  
A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective...
6113962 Preservation of color of stored meat using noble gases  
A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble...
6054161 Meat processing in a controlled gas environment  
A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in...
6045845 Oxygen atmosphere packaging of meat  
6045844 Method for the inhibition of fungal growth in fruits and vegetables  
A method for increasing aroma and reducing fungal growth in vegetables and fruits is described. The method uses hexanal in a controlled atmosphere to treat the harvested fruit. The method has been...
6042859 Method for the long-term preservation of meat  
A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and...
6042852 Low pressure refrigerated dough product  
A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is...
6024996 Packaged carbonated coffee beverage  
The invention relates to a carbonated coffee beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on coffee extract, the coffee beverage...
6007863 Process for preserving fresh pineapple  
A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first...
5989613 Gas packaging method for perishable food products  
A system for packaging of perishable food products involves initially packaging the food product in a receptacle containing an inert gas atmosphere and sealing a film to the receptacle. The inert...
5980826 Methods of deodorizing and retarding contamination or mold growth using chlorine dioxide  
A method of retarding bacterial, fungal, and viral contamination and growth of molds on the surface of a material and/or deodorizing the material by treating a surface with a composite which does...
5968573 Method for enhancing the flavor of fruits and vegetables  
This invention describes the transient incorporation of CO 2 gas into fruits and vegetables so as to enhance their flavor. The fruits and vegetables are exposed to a strongly CO 2 environment for...
5922384 Aromatization of soluble beverages  
A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage...
5914144 Method for packaging and storing fruits and vegetables  
A method for packaging fruits and vegetables, where a fruit or portion of a fruit, or a vegetable or a portion of a vegetable are packaged forming a wrapped product for transport or storage, the...
5885640 Method and apparatus for introducing aroma into food package and food package containing said aroma  
The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective...
5834093 Medical dressing having a thermally expandable passage  
A bilayer laminated medical dressing having a thermally expandable passage is provided. The medical dressing achieves gas permeability as a function of temperature by cutting a star-shaped hole...
5744182 Aromatisation process used in food packaging  
A process for introducing an aroma into the headspace of a package containing a food product during the gas packaging of the food product which comprises introducing a modified atmosphere into the...
5723095 Cleaner concentrate formulation for biological waste fluid handling systems  
A vessel (14) receives biological fluid wastes. After the biological fluids wastes are drained (24) from the vessel, the vessel is sprayed (36) with a cleaning and decontaminating solution. The...
5700506 Method for prolonging the shelf life of fresh tomato pieces  
A method by which the shelf life of fresh tomato pieces can be substantially increased is provided. According to the method, cored fresh tomatoes are contacted with a chlorine solution, cut into...
5700505 Method of improving head rice yield  
Dehulled brown unmilled rice is exposed to ozone gas in an ozone and air gas mixture. The exposed brown rice is stored for at least a day to sufficiently affect the bran before subjecting the...
5688545 Coffee package with enhanced aroma impact  
A coffee pack and method of packaging a coffee product. The coffee pack comprises a shell that forms separate coffee and aroma compartments with a small communicating hole or channel between the...
Matches 1 - 50 out of 147 1 2 3 >