Matches 1 - 50 out of 86 1 2 >


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US20130295247 TABLE WITH ETHYLENE SCRUBBER  
A display for supporting produce generating ethylene gas as the produce ripens includes a surface for supporting the produce, a blower positioned in communication with the produce to move a gas...
US20120302940 Popcorn Shape Gold Nanoparticle For Targeted Diagnosis, Photothermal Treatment and In-Situ Monitoring Therapy Response for Cancer and Multiple Drug Resistance Bacteria  
The present invention provides multifunctional popcorn-shaped gold nanomaterial for sensing, treatment and for a unique way of monitoring treatment effectiveness during therapy process of...
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...
US20100310737 PROCESSED TOMATOES, DRY TOMATOES AND METHOD OF PRODUCING THE SAME  
Disclosed are: dry tomatoes having excellent texture, flavor, and appearance, as well as being readily producible; and processed tomatoes suitable as a raw material for producing such dry...
US20140088049 METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN MUSHROOMS  
An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed...
US20090311392 Novel approach to the controlled decontamination and or detoxification of nuts, grains, fruits and vegetables  
A method and apparatus are described with which a wide range of foodstuffs can be effectively, simultaneously or consecutively, decontaminated and/or detoxified using a combined treatment of...
US20110214779 ASEPTIC DOSING SYSTEM  
The present application provides an aseptic dosing system for dispensing a micro-ingredient. The aseptic dosing system may include a micro-ingredient source adapted to dispense the...
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...
US20100310736 MEAT AGING PROCESS  
A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation, containing a stainless steel salt rack with a salt brick stack covering one wall. Each brick has...
US20130122159 PROCESS AND EQUIPMENT FOR STERILIZING LIQUID FOODS AT LOW TEMPERATURE THROUGH DECOMPRESSION AND/OR GREAT LINEAR OR ROTATORY ACCELERATIONS  
The present disclosure employs two principles: The first principle consists of producing a great and sudden decompression which causes a great and sudden expansion of the gases present in the...
US20120251681 Method and Production Plant for Manufacturing a Beverage Product  
A method of manufacturing a beverage product, including mixing at least two product flows, wherein at least one of the at least two product flows is sterilized before mixing without heating.
US20120015083 DIFFUSER/EMULSIFIER FOR AQUACULTURE APPLICATIONS  
A method of treatment of water in an aquatic environment. Water is first pumped from a reservoir to a first mixing station. An inert gas is introduced into the pumped water at the first mixing...
US20120288589 METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN DRIED MUSHROOM POWDER  
An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with one or more pulses of UV light with wavelengths in the range of about 200 to about 800...
US20140248404 METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN DRIED MUSHROOM POWDER  
An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with UV light with wavelengths in the range of about 200 to about 800 nanometers. The powder...
US20130084362 METHODS AND COMPOSITIONS FOR IMPROVING THE NUTRITIONAL CONTENT OF MUSHROOMS AND FUNGI  
An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms...
US20120294994 METHODS AND COMPOSITIONS FOR IMPROVING THE NUTRITIONAL CONTENT OF MUSHROOMS AND FUNGI  
An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms...
US20110257263 JASMONIC ACID COMPOUNDS IN COCOA PRODUCTS  
The invention provides methods for isolating and enhancing the levels of jasmonates from cacao plant sources. In a preferred embodiment, jasmonic acid and 12-hydroxy jasmonate sulfate are detected...
US20120128839 METHOD OF PROCESSING MEAT  
A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface...
US20090274806 METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN MUSHROOMS  
An apparatus and method for increasing Vitamin D content in mushrooms irradiates the mushroom(s) for a duration of up to six seconds with one or more pulses of light with wavelengths in the range...
US20090114636 CONTROLLER FOR A FOOD HOLDING OVEN  
A controller for a food holding oven determines one or more time periods during each of which heat is directed at a pre-cooked food item. By controlling the heat intensity and the time over which...
US20150164097 Method and Apparatus for Pasteurizing Shell Eggs Using Radio Frequency Heating  
Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and...
US20130138183 Methods of Transferring Energies to Water, Alcohols and Minerals  
The use of humic acids, zeolites, magnesium oxide beads and other mineral-containing materials in the activation of ethanol, alcoholic beverages and water is disclosed. Consumption of the...
US20150118371 Method for production of frozen untapped young coconut water inside its carved tender coconut meat  
A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut...
US20130156907 PROCESS FOR SANITIZING OBJECTS  
A process for sanitizing objects is comprised of the steps of: (1) contacting the object with a dry fog in an enclosed sanitization zone wherein the dry fog is comprised of droplets having a...
US20150093479 Birch Sap Beverage  
A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a)...
US20140154374 Birch Sap Beverage  
A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a)...
US20150150294 APPARATUS FOR PRODUCING A DRINK, AND THE USE OF THE APPARATUS  
A method for producing a drink, for example milk, from mixing a powder formula with a liquid, such as water, in an automated baby-milk machine. The method included preparing a drink concentrate by...
US20090304880 READY-TO-USE MUSHROOMS WITH ENHANCED VITAMIN D CONTENT AND IMPROVED SHELF LIFE  
Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms.
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.
US20140227405 PROCESS FOR THE PASTEURIZATION OF SAP AND PRODUCTS THEREOF  
The present document describes a process for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from...
US20130323375 METHOD FOR STERILIZING FRUITS AND VEGETABLES  
A method for sterilizing fruits and vegetables includes irradiating a surface of fruits and vegetables with UVA, while the surface of the fruits and vegetables is in contact with chlorine water...
US20140010930 APPARATUS AND PROCESS FOR PASTEURIZATION OF SAP AND PRODUCT THEREOF  
The present document describes an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap...
US20140044842 MAPLE SAP BEVERAGE  
A maple sap beverage having an extended shelf life and process for the manufacture thereof in which a maple sap is adjusted to a standard pre-determined Brix value and then subjected to either (a)...
US20070141210 Countertop fresh fruit and vegetable preservation device  
A container for perishable food items, such as fruits and vegetables is provided with a device for producing a substance for killing the fungus or bacteria said substance adhering to the surface...
US20150024096 METHOD AND MEANS FOR EXTENDING THE SHELF LIFE OF FOOD PRODUCTS  
A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment....
US20110177217 SYSTEMS AND METHODS FOR PROCESSING EGGS  
A method for processing a package of eggs is disclosed which comprises adjusting a position of one or more of the eggs, after the eggs have been placed in the package, so that each of the eggs...
US20120308695 READY-TO-USE MUSHROOMS WITH ENHANCED VITAMIN D CONTENT AND IMPROVED SHELF LIFE  
Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms.
US20100015304 APPARATUS AND METHOD FOR STERILIZING FOOD PRODUCTS  
The present invention generally pertains to an apparatus and a method for cleaning, drying and sterilizing a food product, and more specifically a perishable food product such as tomatoes. More...
US20080268097 COCOA INGREDIENTS HAVING ENHANCED LEVELS OF STILBENE COMPOUNDS AND METHODS OF PRODUCING THEM  
The invention provides methods of making food products and ingredients having enhanced levels of natural stilbene compounds, such as resveratrol. Chocolate liquor, cocoa powders, and cocoa...
US20120041081 Biogenic Silica from Silica-Containing Plant Material Such as Rice Hulls  
A biogenic silica from a plant material such as rice hulls, rice straw and so forth containing a significant amount of silica for use as an anti-caking agent, excipient or flavor carrier. When the...
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...
US20050287255 Method for preventing the formation of spots at the surface of mushrooms and mushrooms thereby obtained  
The invention relates to a method for preventing at least the formation of spots at the surfaces of edible mushrooms such as ordinary button mushrooms. Further, the invention relates to mushrooms...
US20090214725 Continuous Processing of Animal-Source Food Product  
Methods and apparatus for processing seafood, poultry, and other animal products combines UV-treated water, antimicrobial ice, antimicrobial dip in ozonated water, spray washing apparatus, and...
US20140134307 SYSTEMS AND METHODS FOR INTERIOR ENERGY-ACTIVATION FROM AN EXTERIOR SOURCE  
A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium....
US20130102054 SYSTEMS AND METHODS FOR INTERIOR ENERGY-ACTIVATION FROM AN EXTERIOR SOURCE  
A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium....
US20130323374 BONELESS BEEF PRODUCTION OF DICED BEEF, TALLOW, AND LEAN FINELY TEXTURED BEEF  
A method for producing lean beef, tallow, and lean finely textured beef (LFTB). The method includes combining a mixture of fat particles that are a majority of fat and lean particles that are a...
US20090269441 Methods and compositions for improving the nutritional content of mushrooms and fungi  
An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms...
US20090074923 System and Method for Producing a Packaged Batter  
A method of producing a packaged batter which does not require refrigeration and has a useful shelf life is disclosed. The method includes forming the batter by initially sterilizing flour and...
US20100104705 FLOW-THROUGH CAVITATION-ASSISTED RAPID MODIFICATION OF BEVERAGE FLUIDS  
A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic...
US20100196562 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.

Matches 1 - 50 out of 86 1 2 >