Patents in Class 426/325

Matches 1 - 50 out of 75

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Match	Document	Document Title
1	7479286	Dietary lipids for improving skin and coat of pets A source of dietary lipids containing anti-microbial fatty acids is added to a food composition intended for improving or maintaining the skin health and/or coat quality in a pet by preventing or...
2	7247330	Method for controlling microbial contamination of a vacuum-sealed food product Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food...
3	6596331	Methods of producing long-life fresh pasta products A method for producing fresh pasta products having reduced sourness comprising the steps of: (i) preparing dough by mixing raw materials with water, (ii) preparing pasta threads by extruding the...
4	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...
5	6153241	Method and a package for extending the shelf life of a food A method of achieving extended shelf life for a food includes enclosing the food in a discrete container of flexible or foldably formable material, wherein the shape of the container includes...
6	6136355	Process for producing as-packaged instant cooking pastas and noodles Dry pastas or noodles are heated with either wet or dry heat to convert their surface layer portion to the α-starch form and, if the heating is done by wet heat, the moisture in the surface of the...
7	6060088	Preparing a packaged edible baked product A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods...
8	6004601	High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous...
9	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...
10	5916620	Shelf stable moist pasta A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an...
11	5817356	Preparation of pastas According to the present invention, there is provided a process for the preparation of a fully cooked shelf stable or refrigerated acidified pasta product which includes the steps of mixing pasta...
12	5695801	Method of making shelf stable moist pasta A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an...
13	5607712	Processing of vegetables which are frozen before canning and sterilizing The improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable...
14	5599573	Preparation of acidified pastas An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified...
15	5599572	Firmness in processed vegetables Firmness of processed canned vegetables has been markedly improved by subjecting the vegetable to a low temperature blanching step at a temperature in the range of 125° F. to 160° F. and...
16	5573801	Surface treatment of foodstuffs with antimicrobial compositions An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such...
17	5573797	Film and method for surface treatment of foodstuffs with antimicrobial compositions An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such...
18	5562938	Cooked and packaged starchy foodstuffs Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked...
19	5520940	Bag for curing food The present invention concerns a bag for curing food, said bag being made from a heat-resistant, foldable material. Conventionally, simultaneous flavoring and curing of food is awkward. The...
20	5332587	Acid stabilized pasta Acid-stabilized pasta is prepared with at least one polymeric food-acceptable acid.
21	4971821	Method of thermally processing seafood and package having the seafood therein Thermally processing seafood, e.g., shrimp, sardines, or salmon, in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without...
22	4931299	Process for preparing salted-and-dried fish for eating A method of preparing the traditional salted-and-dried fish is disclosed. The dried fish is first soaked in cold water to re-hydrate the fish and to reduce the salt content. Secondly, the...
23	4888191	Method for delaying Clostridium botulinum growth in fish and poultry This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.
24	4879127	Method of preserving produce for further processing A process for storing produce for extended periods of time prior to further processing by canning or the like, which comprises the steps of immersing the produce in a substantially isotonic aqueous...
25	4840805	Process for preparing sterilized packaged fish and product thereof The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing...
26	4789553	Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones,...
27	4734291	Process for preparing shelf stable al dente cooked pasta An al dente pasta product having storage stability is produced by partially cooking freshly extruded pasta with steam or boiling water. Measured amounts of the partially cooked pasta are sealed in...
28	4597976	Process for producing shelf stable pasta containing product Pasta containing products are formulated and produced under conditions which enable the product, when packed in sealed containers, to be thermally processed under conditions which render the...
29	4539212	Sterilization and stabilization process for meat analog products Food products containing high levels of meat or textured vegetable protein meat analog are sterilized without development of off-flavors in the meat or meat analog by a process including: (1)...
30	4478860	Process for improving the organoleptic properties of canned green vegetables A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to...
31	4407832	Processing of mushrooms with reduced weight loss Freshly picked washed mushrooms are subject to a modified atmosphere and infused with a suspension containing a particulate microscopic heat stable material. Upon blanching in boiling water the...
32	4363820	Process for preparing canned tuna fish A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity...
33	4336273	Vegetable and fruit preservation process Loss of texture in vegetable and fruit material caused by heating such material in connection with the preservation thereof can be minimized by contacting the fresh vegetable and fruit material...
34	4279934	Method for improving the odor, flavor and color of canned ocean clam products Canned clam food products suitable for human consumption are prepared from the previously under-utilized ocean quahog clam. The products, which have an improved color, odor and flavor are prepared...
35	4262027	Method of processing meat A method of producing a meat emulsion product which is uniformly acidified throughout to an equilibrium pH value of 4.6 or below under conditions which prevent acid denaturation of the protein...
36	4218484	Process for treatment of mushrooms The process and apparatus for treating cultivated mushrooms including the steps of introducing washed and peeled mushrooms into an enclosure and subjecting the mushrooms to a vacuum for...
37	4097612	Potato treatment process This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40° to 45° F for periods up to 10 months) to render them suitable for thermal...
38	3961086	Process for improving storage life of meat The storage life of fresh meat normally subject to deterioration is extended by wrapping the meat in a first film which is permeable to a sterilizing agent but impermeable to bacteria, injecting a...
39	3898346	Preservation process for bone marrow A preservation process for bone marrow heats marrow or bones in boiling water for a relatively long time. Then the marrow is extracted and enclosed in airtight containers. Next, the containers are...
40	3886296	Canning process A process of canning particulate, normally low or medium acid foods and combinations of particulate, normally low or medium acid foods under conditions which provide a sterile product but which do...
41	3881031	Method of preventing gelation in canned gravy-based pet foods The formation of a gelled gravy in canned meat-containing products is prevented by the use of anionic polymers such as gum ghatti, gum arabic and xanthan which both inhibit protein extraction from...
42	3873747	Method for sterilizing a food product in a container A method of sterilizing food products in a closed vessel, such as a tin or jar, comprises adding only a relatively small quantity of a liquid, such as ethanol, before closing the vessel. The liquid...
43	3843815	INHIBITING GEL FORMATION IN MEAT-IN-GRAVY PRODUCTS Gel formation in meat-in-gravy products which are subjected to heat processing after packaging is effectively inhibited by incorporating an acid in the product prior to packaging and sealing.
44	3615717	PROCESS OF INHIBITING STALING OF MILK PRIOR TO STERILIZATION This invention relates to a new and improved process for inhibiting the development of stale flavors in milk products during the storage thereof, and to new and useful milk products obtained...
45	3615703	RETAINING THE FRESHNESS OF FOODSTUFFS This invention relates to a process and composition for retaining the freess of foodstuffs involving the addition of at least one member selected from the group consisting of lysine, ornithine,...
46	3537867	ATMOSPHERIC STERILIZATION
47	3454406	PROCESS FOR STERILIZING FOODS AND OTHER MATERIALS
48	3443972	METHOD FOR PRESERVING CANNED FOODSTUFFS
49	3429711	NUTRITIOUS INFANT CEREAL
50	3411922	Method of producing boneless cooked chicken breasts in cans

Matches 1 - 50 out of 75

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