Matches 1 - 50 out of 82 1 2 >


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US20150237896 SYSTEM AND METHOD FOR FORTIFYING FRUITS WITH VITAMINS  
A system and method for fortifying fruits with a nutrient solution containing vitamins in order to meet the daily required nutrient values for those vitamins. Ideally, one serving of fortified...
US20120121769 MACHINE FOR PREPARING BEVERAGES, IN PARTICULAR COFFEE, WITH LIMESCALE- PREVENTION SYSTEMS AND RELATIVE METHOD  
There is described a machine (1) for preparing beverages, in particular coffee, and other foods using hot water, with a hydraulic circuit comprising: a tank for the water; a boiler to heat the...
US20120082762 FORMED JERKY TREATS FORMULATION AND METHOD  
Pet treats and methods of manufacturing pet treats comprising unprocessed meats are disclosed. The unprocessed meats are not extruded, ground, emulsified, liquefied, partially liquefied, or made...
US20120244259 CELERY PACK  
A sanitized, ready-to-use and ready-to-eat celery pack is disclosed wherein the package consists of limbs that are from 6- to 18-inches in length and weigh from 0.10 to 11.75 pounds. The limbs are...
US20110065161 BIPOLAR SOLID STATE MARX GENERATOR  
A high-voltage bipolar rectangular pulse generator using a high efficiency solid-state boosting front-end and an H-bridge output stage is described. The topology of the circuit generates...
US20120171340 Energy Charged Alcoholic Beverages for Enhancing the Alternative Cellular Energy (ACE) Pathway in the Prevention and Therapy of Diseases  
The alternative cellular energy (ACE) pathway provides a non-immunological defense mechanism against infectious diseases and can also function as an effective tissue repair mechanism in response...
US20110070343 Canola protein product from supernatant  
A novel canola protein product consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion...
US20130287907 METHOD FOR PROCESSING NON-PASTEURIZED GRAPE JUICES TO PREPARE SOFT WINES AND THE PRODUCT OBTAINED THEREBY  
A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to...
US20140287109 NOVEL INFRARED DRY BLANCHING, INFRARED BLANCHING AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING  
This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is...
US20130115335 Preparation method of weakly basic, ionized, mineralization and healthy drinking water  
Disclosed is a preparation method of weakly basic, ionized, mineralized and healthy drinking water including purifying the tap water by precipitation, filtration and other conventional methods to...
US20070258850 Heat Transfer System for Retorts and Method Therefore  
A retort system includes a vessel including a crate receiving volume. A crate is located in the crate receiving volume, the crate including sides defining a product receiving volume. A plurality...
US20120294993 TREATMENT OF FOOD MUST WITH LOW ENERGY, SHORT PULSED ELECTRIC FIELD  
An apparatus for treating food must, such as grape must, may include a food must chamber configured to apply an electric pulse to the food must in a manner that causes an electric field to be...
US20140093618 ENGINEERED COMESTIBLE MEAT  
Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human...
US20110256276 FISH SAUCE SEASONING AND PREPARATION METHOD OF THE SAME  
The present invention relates to a preparation method of fish sauce seasoning, the method comprising: (a) decolorizing and deodorizing a liquid fish sauce; (b) concentrating the fish sauce from...
US20140134298 ACTIVELY RELEASED FOOD ADDITIVES  
The present disclosure provides systems and methods for actively releasing food additives to deliver aromatic compounds to consumers during food or drink consumption. The food additives may be...
US20110200720 NOVEL CANOLA PROTEIN ISOLATE  
A novel canola protein isolate consisting process predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties in aqueous media, has an...
US20050112248 Electron beam carcass irradiation system  
The invention is a method and system for irradiating carcasses with low energy electrons (between 500 keV and 4.0 MeV) and carcasses generated by the same. Pathogens on a carcass dwell in the...
US20150237880 CHOCOLATE PRODUCTION METHOD AND APPARATUS  
The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery...
US20060034981 Novel infrared dry blanching (IDB), infrared blanching, and infrared drying technologies for food processing  
This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is...
US20110038992 PROCESS FOR THE ELECTROPORATION OF BEET COSSETTES AND DEVICE FOR CARRYING OUT THIS PROCESS  
A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.
US20090068325 METHOD OF TREATMENT OF FRESH PRODUCE  
A method of treatment of fresh produce including blanching fresh produce, rapid cooling of the fresh produce following the blanching, and packaging the fresh produce following the rapid cooling.
US20070248723 Device for Killing Living Microorganism  
A device for killing living microorganisms in an amount of raw meat is described in order to make the raw meat capable of being eaten without causing infection. The non-heating for killing living...
US20070029703 ADJUSTABLE CAKE PAN  
An adjustable baking form includes a strip of malleable material forming a series of longitudinally extending discrete links. Each link includes a wall section and a base section extending...
US20130280388 Solid Food Products and Methods of Their Preservation  
Disclosed herein are solid food products comprising an isothiocyanate compound. Also disclosed are methods of preserving solid food products comprising such isothiocyanate compounds. In one...
US20070292571 MAGNETIC DEVICE AND METHOD FOR TREATING PERISHABLE ITEMS SUCH AS FOOD OR ICE  
A method and device for treating a perishable object, the method exposing the perishable object to a south magnetic field created by magnetic interference of a plurality of magnets. The device...
US20050276887 Method of marking smoked food products  
In a process for marking smoked food products 1 by means of a laser beam that is guided under programmed control on the surface of the smoked food product such that the beam tracks the pattern of...
US20110020509 USE OF MAGNETIC, IONIC LIQUIDS AS AN EXTRACTION AGENT  
The invention relates to a method which uses magnetic ionic liquids for the liquid-liquid, liquid-solid, or liquid-gas extraction, wherein the partition of the phases occurs in a magnetic field.
US20110250670 LIGHT ENERGY-INDUCED STABILITY OF BIOMATERIALS  
Disclosed are methods and apparatuses for stabilizing labile biomolecules in an aqueous solution without the use of chemicals. For example, some embodiments involve exposing an aqueous solution of...
US20080014311 Pet treat and process for making same  
A pet treat includes an outer layer of meat and an inner layer of rawhide that is surrounded by the outer layer of meat. During a dehydration step that is performed for more than twenty-four...
US20080193607 LAYERED PET TREAT AND PROCESS FOR MAKING SAME  
A pet treat includes a top layer of meat and a bottom layer of rawhide that has been flavored with meat. An intermediate layer of glutin formed during the manufacturing process affixes the top...
US20130164419 Methods and Devices for Cleaning and Sterilization with Shock Waves  
Shock waves are applied to clean and sterilize fluids in containers and conveyances. Shock waves destroy pathogens and pollutants in blood, water, food liquids and other fluids.
US20120107464 SYSTEMS AND METHODS FOR PROVIDING A FOOD PRODUCT WITH ADDITIVES  
A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing...
US20130226268 NANOCRYSTALS IN DEVICES  
The present invention relates inter alia to devices comprising quantum dots, ionic species, and further organic functional materials, their preparation and use.
US20080008796 Acoustically-treated food and method for flavor enhancement  
A method of enhancing the flavor of food by exposing the food to acoustic waves from a low frequency sonic transducer immersed in liquid is provided. The liquid may be the food itself and/or the...
US20070212457 PROCESS FOR WASHING AND STERILISING FOOD PRODUCTS, PARTICULARLY VEGETABLES, AND RELEVANT APPARATUS  
The present invention relates to a process for washing and sterilising food products, particularly vegetables, characterised in that it comprises the following steps: (a) treatment of said food...
US20120276256 ULTRAVIOLET C PATHOGEN DEACTIVATION DEVICE AND METHOD  
A method for decontaminating beef is disclosed. The method includes dicing beef into diced particles, chilling the diced particles into chilled particles, compressing and/or flexing the chilled...
US20150050397 MICROBIAL REDUCTION IN A PROCESSING STREAM OF A MILLED PRODUCT  
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.
US20110177216 MICROBIAL REDUCTION IN A PROCESSING STREAM OF A MILLED PRODUCT  
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.
US20090297669 FOOD-GRADE TONER  
A toner consists essentially of food-grade components. Because the toner consists essentially of food-grade components, it can be used to provide a coating or create an image on food products,...
US20060172047 Method of modifying taste  
A method of treating an orally ingestible item having an original taste to be enhanced or reduced without imparting bitterness to the item, includes exposing the item to a magnetic field.
US20080233249 Process for wine electrochemical evolution of wine under controlled potential and relevant reactor  
The invention relates to a process for wine evolution by electrochemical way, with reduced treatment times and controlled selectivity. The process may be carried out at the anodic compartment of...
US20090280223 Produce Treatment Method  
A method for storing fresh produce and comestible derivatives thereof while controlling the total viability count and/or surface pathogen count thereon comprises the step of shining light...
US20110135794 PROCESS FOR PRODUCING PRECISELY SHAPED GRAIN BASED PRODUCTS  
A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main...
US20070089606 Systems and methods for controlling foaming  
A foam controlling system uses electromagnetic energy to cut foam on the surface of a solution or liquid in a processing tank into at least two portions prior to the foam propagating and reaching...
US20060233925 Food preserving method and its device  
A food preserving method includes the step of housing a conductive food tray (2) in a cooling box (1), placing food (9) on the food tray (2) and cooling and preserving the food (9) with an AC...
US20060013926 Magnetic dispensing funnel  
A device for improving organoleptic properties for various beverages includes a base and a tubular member extending longitudinally through the base. A spout extends outwardly from the tubular...
US20100104704 PROCESS FOR REMOVING ACRYLAMIDE AND/OR MELANOIDIN FORMING CELLULAR INGREDIENTS FROM STARCHY PLANT MATERIAL, AS WELL AS PLANT MATERIAL HAVING A REDUCED CONTENT OF ACRYLAMIDE AND/OR MELANOIDINS  
The present invention relates to a process for removing acrylamide and/or melanoidin forming cellular ingredients from starchy plant material without enabling to remove a considerable amount of...
US20080317906 Beverage bottle and a method of operating the same  
A beverage bottle has a container, a beverage accommodated in the container, the beverage including a light-sensitive additive which has an original color and under the action of radiation,...
US20100034936 METHOD AND SYSTEM FOR REDUCING PATHOGENS  
A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to...
US20080286423 Electric Field Fluid Treatment Chamber  
A fluid treatment chamber is provided for the deactivation of microorganisms in a fluid. The fluid treatment chamber comprises a housing and an electrode assembly. The housing comprises a fluid...

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