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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...
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7387646 |
Method of protecting organic material from light
The present invention relates to a method of protecting organic material, especially from the pharmaceutical, food and nutrition sectors, from light, which method comprises applying to or...
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7220444 |
Packaged beverages
Packaged beverages contain the following ingredients: (A) from 0.07 to 0.45 wt. % of non-polymer catechins, (B) from 0.06 to 0.5 wt. % of ascorbic acid or a metal salt thereof, and (C) non-polymer...
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7189666 |
CO2 generating absorbent pads
A method and means for enhancing the inner environment of a package containing perishable merchandise include taking a closable package containing perishable merchandise and placing in the package...
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7112323 |
Intracellular proteinacious antimicrobial agents from lactic acid bacteria derived from fermented food samples
The present invention is directed bacterial isolates that produce proteinacious antimicrobial agents effective against a variety of food borne pathogens. The invention includes the bacteria,...
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7105197 |
Process for preparing intermediate moisture vegetables
Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1)...
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6887505 |
Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same
An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk...
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6872413 |
Method of packing and shipping pickles
Pickled products immersed in a pickling solution are packaged in a cardboard box for shipment to customers. The box is lined with a plastic bag to protect the pickled products and pickling solution...
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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...
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6749875 |
Fruit and vegetable preservative
Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are sprayed or dipped in a solution containing a flavonoid and an anti-oxidant...
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6699701 |
Method and device for sanitation using bacteriophages
Methods and devices for sanitation using bacteriophage are disclosed. According to one embodiment of the present invention, a method for sanitation using at least one bacteriophage includes the...
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6635290 |
Shelf stable kit for making chili
A process for preserving foodstuff by acidifying it with a phosphoric acid water solution. The foodstuff is immersed in the phosphoric acid solution with appropriate time pressure and temperature...
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6632805 |
Methods for using water-stabilized organosilanes
A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A...
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6623773 |
Packaging material for curing or marinating fresh foods during storage at low temperatures
A packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration...
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6589581 |
Method of making a commercial packaged watermelon juice drink
A process for making a commercial packaged watermelon fruit juice drink in which juice extracted from the whole watermelon, except the seeds, is adjusted by adding water, Carrageenan, malic acid,...
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6551641 |
Fish, poultry, meat processing method
Processing apparatus and method for fish, poultry and meat products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled...
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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...
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6461657 |
Syneresis suppression in prepared mustards
A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type...
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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...
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6406730 |
Process for producing low acid food products
The present invention comprises a method and apparatus for treating a low acid food product. The low acid food product is first acidified to produce an acidified food product and then packaged as...
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6406726 |
Method and device for preparing animal feed mixtures
For preparing cattle feed mixtures, especially pumpable liquid feed mixtures, the feed components are added consecutively to a weighing and mixing container and mixed. Before or while the feed...
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6379730 |
Method for the prevention of struvite in fish
The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group...
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6329003 |
Chicken meat product and method of making
A chicken meat product rendered substantially free of pathogenic bacterial species by having an external coating of sodium diacetate substantially free of an adhesive material. The wet coating is...
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6287610 |
Method for increasing the tenderness of a meat product
A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively...
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6254919 |
Preparation of shelf stable blueberries and moist shelf stable blueberry product
A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of...
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6238717 |
Increased stability cottage cheese product
An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then...
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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...
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6203840 |
Process for manufacturing a pasta product
Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid,...
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6196237 |
Methods for washing cores of cored lettuce heads
A method for washing cored heads of lettuce includes placing such heads in a position with their cored holes facing downwardly toward an upwardly-directed spray of an aqueous solution, directing...
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6194009 |
Refrigeration-shelf-stable ultra-pasteurized or pasteurized infant formula
Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and/or pasteurization process. The ultra-pasteurized and/or pasteurized...
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6171633 |
Milk-based drink
A stable composition containing milk, fruit or vegetable juice, gum-based stabilizers, and a composition containing an amino acid, an organic acid or inorganic acid, and a metal ion is disclosed....
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6171626 |
Procedure for detoxification of shellfish, contaminated with paralytic shellfish toxins
This invention relates to a process for detoxifying shellfish contaminated with paralytic toxin. Actually no industrial method has been described that is 100% effective for detoxification of...
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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...
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6060102 |
Method of preparing food supplement
A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant...
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6060101 |
Dietary food supplement
A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant...
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6039985 |
Refrigeration-shelf-stable ultra-pasteurized or pasteurized infant formula
Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and/or pasteurization process, comprise per five fluid ounces from about 1.8 to...
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6033701 |
Hydraulic pressure sterilization and preservation of foodstuff and feedstuff
Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of...
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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...
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6007860 |
Preparing food supplement
A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant...
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6001405 |
Preparation of shelf-stable filled pastas
A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients...
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5958488 |
Process for preparing shelf stable pasta
A process of preparing a shelf stable pasta having a moisture content of from about 15 to about 35% which comprises preparing a fresh pasta, steaming the fresh pasta, partially drying to a moisture...
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5948458 |
Method for preventing spoilage, rancidity, and off-color by using a tricalcium phosphate ultraviolet light inhibitor
Food-compositions that are high in unsaturated fats and lipids which renders them prone to a short shelf life due to the development of rancid taste and off-color from the exposure to ultraviolet...
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5945146 |
Fresh vegetable product having long shelf life and method of making thereof
A fresh vegetable product having long shelf life is made from fresh vegetables which are cleaned and, if desired, peeled and/or subdivided, and contacted with a chemical mixture of the invention....
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5922383 |
Method for brine free long term storage of pickles
The present invention relates to a method for long term storage of pickles in an environment free of brine or other liquid media. The method includes treating cucumbers in a brine solution at a...
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5922382 |
Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces
This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving...
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5869113 |
Method for preserving food products and food products made thereby
A method for preserving a food product, such as meat, using the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively...
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5858446 |
Processed fresh herbs and method of making
The present invention is directed to a herb product comprising a comminuted herb admixed with water, a water activity controlling substance in sufficient amounts for the herb product to have a...
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5858432 |
Methods for shipping broccoli without ice
A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a...
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5840356 |
Shelf-stable fruit puree and method of preparation
Frozen fruit of at least one type is slowly thawed by refrigeration over a defined period of time, and then combined with a mix of 0.056% to 0.058% by weight of preservatives dissolved in purified...
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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...
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