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US20110086145 |
DEHYDRATED FRUIT OR VEGETABLE FOOD PRODUCT OF CRUNCHY TEXTURE AND CLUSTER FORM, AND PRODUCTION METHOD AND APPARATUS THEREOF
A food product based on dehydrated fruit or vegetable, and a method and equipment assembly for its production thereof, and use of said product as a tidbit or snack or as an additional or... |
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US20130189409 |
SYSTEMS AND METHODS FOR MAINTAINING PERISHABLE FOODS
Disclosed are methods for stabilizing an oxygen dependent or oxygen-labile pigment from discoloration, and for maintaining the freshness and preventing discoloration of a foodstuff comprising the... |
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US20130189402 |
SYSTEMS AND METHODS FOR MAINTAINING RED MEAT
Disclosed herein are systems, methods and processes for preparing, packaging and preserving red meat, especially maintaining the freshness and color of the meat. In one embodiment, the disclosed... |
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US20060127543 |
Non-invasive colorimetric ripeness indicator
Apparatus and methods for detecting ethylene levels as an indicator of produce ripeness. An ethylene-permeable substrate having a calorimetric reagent disposed thereon is placed adjacent to an... |
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US20060292272 |
Method for producing a carbon monoxide-treated comminuted meat product
A method includes applying a treatment material containing carbon monoxide to an initial meat product to produce an intermediate meat product. Once the treatment material containing carbon... |
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US20120009305 |
COMPOSITE FILMS FOR PACKAGING FRESH RED MEAT AND FISH
Disclosed are a composite film, and use of the film, in which the film has an oxygen permeation rate of from about 50 to about 2000 cm3×mil/[m2×day] and comprises or is produced from at least one... |
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US20070014901 |
Method for applying carbon monoxide to meat products
Carbon monoxide and an ammonia-based pH increasing material are both applied to a highly comminuted meat product. The carbon monoxide and ammonia-based pH increasing material may be applied by... |