Matches 1 - 50 out of 86 1 2 >


Match Document Document Title
8075933 Method for the preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil  
Method for the preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil Method for the preparation fermented dry...
7943739 Methods for separating casein from soluble proteins in a composition  
A method for precipitating casein from a suspension comprising milk is disclosed. The method includes the following steps: adding a phosphate solution to a suspension; mixing the phosphate solution...
7851210 Apparatus for recycling of protein waste and fuel production  
The apparatus of the present invention is useful for recycling protein waste and producing fuel from protein waste. Waste is ground by a grinding means and digested by a enzyme digest medium...
7794999 Carnobacterium piscicola CB1, CB2, and CB3  
The compositions and methods of the present invention involve the use of certain bacteria and/or their fermentate products to treat foods, such as fresh and processed meat products.
7750117 Methods for heat-stabilizing proteins with specific binding activities  
It is disclosed here that a protein with a heat-labile specific binding activity can be stabilized with a saccharide compound with regard to the binding activity. To heat-stabilize the protein, it...
7329425 Process for natural recycling of protein waste  
An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly...
7226778 Apparatus for natural recycling of protein waste  
An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly...
6908633 Protein hydrolyzates, process for producing the same and drinks and foods containing the protein hydrolyzates  
A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and...
6841171 Use of oyster flesh enzymatic hydrolysates for preparing compositions eliminating free radicals  
The invention concerns the use of an oyster enzymatic hydrolysate for preparing a composition eliminating free radicals. The invention is characterized in that said hydrolysate is obtainable by...
6803062 Process for producing hydrolyzed protein  
A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic...
6723356 High quality fermented bouillon, and method for production thereof  
A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation...
6589574 Process for preparation of protein-hydrolysate from milk protein  
The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40±5° C. f...
6537550 Use of avian antibodies  
The present invention relates to use of avian antibodies and/or antigen binding fragments thereof, for the production of a drug for treatment and/or prevention of respiratory tract infection. The...
6528101 Process for heat treating food product  
Proteinaceous food product is heated by spraying the product with a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without...
6524632 Process for recovering feed-grade protein from animal manure  
A process is described for recovering the protein values from animal manure, particularly cattle, pigs and poultry, for reuse as animal feed. The process involves the use of an anaerobic digester...
6513453 Method for extruding poultry litter for the manufacture of feed and aquatic bait products  
A method for extruding poultry litter into substantially cylindrically shaped plugs of various lengths for use as bait for assorted marine animals wherein all pathogens are destroyed to prevent...
6316035 Fermented organic acid that changes cell and protein functions and method of making  
The object of the present invention is to develop an agent to keep proper moisture, improve the mouth-feeling and preserve freshness of cells and protein-containing-materials which does not cause...
6309681 Multi-component marinades  
A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does...
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...
6248383 Agent for improving water binding capacity of meat and method of making  
The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and...
6206945 Method of producing artificial guano  
High-nitrogen, high-phosphorus fertilizer is produced from animal wastes by mixing the waste with water and soft-burned dolomite, recovering ammonia that is liberated with an aqueous acidic medium,...
6174551 Process for preparing a nutritional supplement  
A process for preparing a nutritional supplement includes the steps of mixing animal blood solids, hydrolized poultry feathers and animal offal to create a mixture, adding protease enzyme to the...
6159523 Composition based on fish oil  
Fish oil concentrates, having: ≥40% of long chain poly unsaturated fatty acids <20% of saturated fatty acids (C14 -C18) <15% oleic acid <12% C16:1 --fatty acidand with a weight-ratio: DHA=0.5-3.0 E...
6110510 Process for producing a seasoning sauce using smoked pork rind  
A process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further...
6068866 Cup for drinks made of edible twice-baked pastry  
An edible cup made of twice-baked pastry having on impermeable layer consisting essentially of sugar, water, starch and gum capable of containing hot and cold drinks without loosing it structural...
5985337 Process for preparing a protein hydrolysate from protein containing animal products  
The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and...
5958885 Peptide and formulations thereof inhibiting elevations of triglyceride levels in blood  
The present invention relates to a peptide having an amino acid sequence of Val-Val-Tyr-Pro as well as an agent for inhibiting elevation of triglyceride levels in blood, a food for specified health...
5955124 Process for producing a condiment  
The present invention provides a method for producing a condiment with decreased animal smell and which has increased beefwise taste and greater body flavor and complex flavor. The condiment is...
5939111 Process for the production of highly concentrated extracts for food use  
A process for producing a highly concentrated extract for food use which includes effecting molecular weight reduction (viscosity reduction) of a raw material extract using a proteolytic enzyme...
5914141 Easy peeling wiener casings via use of enzymes  
A method of shirring cellulosic skinless sausage casing comprises applying shirring solution comprising a member selected from the group of proteases and lipases in an amount effective to degrade...
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...
5827550 Fermented meat trim and its incorporation in meat  
Prior to incorporating meat trimmings into a meat piece, the trimmings are inoculated with starter culture and fermented with the bacteria from the culture to obtain fermented meat trim particles...
5786167 Method and culture medium for identification of salmonellae  
The invention comprises a culture medium and method for distinguishing bacteria of Salmonella species from other gram-negative bacteria, especially those belonging to the family Enterobacteriaceae....
5759598 Fermented food product for animals  
A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and...
5658605 Process for producing bound-formed food  
A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have...
5645877 Fermented food product and preparation thereof  
Process for the preparation of a fermented food product for animals, in which a finely divided and emulsified mixture comprising a collagenic material, a protein material and milk is pasteurized...
5576035 Method for preserving food products and food products made thereby  
A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of non-pathogenic, non-spoilage bacteria in order to...
5532005 Process for removal of residual cyclodextrin  
The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40° C. to 80° C., a pH of 4 to 6 for a time of 1...
5520933 Method for the production of foods and beverages  
The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency...
5494687 Process for tenderizing meat  
Meat is tenderized in the absence of a tenderizing agent by immersing the meat in a liquid bath and maintaining the bath at a controlled temperature within a range that hastens enzymatic...
5486367 Enzymatic method for accelerating fermentation of comestible products  
An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the...
5374433 Method for preserving food products  
A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in...
5213541 Drive coupling, and idler bearing apparatus for meat deboning machine assembly  
An improved motor coupling and bearing housing are disclosed for a meat deboning machine and the like wherein the motor coupling includes an axially fixed coupling between a drive motor shaft and...
4767629 Method for preparing cured sausage and ham  
Production of cured sausage or ham where measurement of pH, rate of change thereof, measurement pertaining to contraction of the sausage or ham, and also rate of contraction thereof, as well as...
4579740 Fermentation method using a selected lactobacillus  
A method is described for producing fermented foods by generating lactic acid in the food using a culture having the rapid, low temperature fermentation characteristics of Lactobacillus casei...
RE32060 Process for producing deboned meat products  
Material obtained from animals, poultry, or fish and containing edible flesh along with normally inedible relatively hard or tough components, such as bone, gristle, tendons, etc., is fed in ground...
4508738 Non-sucrose fermenting Pedioccus pentosaceus  
Non-sucrose fermenting strains of Pediococcus pentosaceus are described. The non-sucrose fermenting Pediococcus pentosaceus strains have been cured to remove a single, natural plasmid which has...
4503154 Anaerobic digestion of organic waste for biogas production  
A low solids aqueous suspension of organic waste is treated in at least four, e.g., six serial anaerobic zones at a temperature of less than 40° C. and under quiescent conditions to provide ...
4473590 Method for obtaining protein-containing animal feed from organic matter  
The invention relates to a method for obtaining protein-containing animal feed from organic substances dissolved and/or suspended in water, where the substances are biologically processed in at...
4401680 Bioconversion of cereal grain straws to protein-enriched product  
Cereal grain straws are converted into protein-enriched products having significnt amounts of microbial biomass in the form of the fungus, Chaetomium cellulolyticum.
Matches 1 - 50 out of 86 1 2 >