Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23L - Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses or; Their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment; Preservation of foods or foodstuffs, in general › A23L 3 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
Patents for A23L 3 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (25,409)
08/2005
08/17/2005EP1236724B1 Neutralizing agent for toxin of microorganism belonging to the genus clostridium
08/17/2005EP0946104B1 Industrial apparatus to heat foodstuffs, particularly meat-products, by means of a radio frequency oscillating electromagnetic field
08/17/2005CN2717232Y Food drying oven
08/17/2005CN1655828A Method of inactivating microorganisms in a fluid using ultraviolet radiation
08/17/2005CN1653966A Natural anticorrosion fresh-keeping composite prescription for beef ham slices
08/17/2005CN1653965A Nutrition type color protecting agent, its preparing and using method
08/17/2005CN1653960A Instant sea cucumber with primary taste and is manufacturing method
08/17/2005CN1653957A Nutritious meat tendering agent, its preparation and using method
08/17/2005CN1653956A Microbe controlling method in beef ham slice manufacturing process
08/17/2005CN1653917A Milk sterilizing method under hypothermia and super pressure
08/17/2005CN1214952C Bottle cork for vacuum preservation
08/11/2005WO2005073649A1 Apparatus and method for refrigerating products in a fluidised bed
08/11/2005WO2005073238A1 Pyridobenzoxazine derivative
08/11/2005WO2005072512A1 Method of preserving ipomoea aquatica, method of preserving vegetable and processed food
08/11/2005WO2005072080A2 Improved method of freezing with brine
08/11/2005US20050175991 Using fluid comprising bacteria lysing virus bacteria as tool in cleaning fruits and vegatables
08/11/2005US20050175762 Natural lipophilic antioxidant compositions extracted from fruit; used to reduce food spoilage and extend shelf life in food products susceptible to lipid oxidation
08/11/2005US20050175747 Solid preservative compounds consisting of an anionic hydrocolloid and a cationic preservative derived from the condensation of fatty acids and esterified dibasic amino acids; ethyl ester of the aramide of arginine hydrochloride; food microbiological protection.
08/11/2005US20050175745 Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
08/11/2005US20050175744 Dry ice pouch
08/11/2005US20050175741 Receptacle having displaceable part which forms part of bottom, body, or lid, which part is connected to remaining peripheral part of bottom, body or lid by elastically deformable coupling edge, such that part is movable between first position displaced to outside and second position displaced to inside
08/11/2005US20050175723 Separating low-molecular weight fraction from hot water extract from soy bean seed raw material at high temperature under weakly acidic conditions; ultrafiltration
08/11/2005US20050175594 Myoviridae; also used to treat animals infected with Listeria monocytogenes
08/11/2005US20050173652 System and method for product sterilization using UV light source
08/11/2005DE102004003779A1 General industrial heating process, using thermal radiation, employs narrow-band infra red radiation with spectrum overlapping absorption band of object material
08/10/2005EP1561076A1 Insertable thermotic module for self-heating cans
08/10/2005EP1560604A1 System and method for ozone containing packaging for sanitizing application
08/10/2005EP1471794A4 Pathogen control on agricultural commodities
08/10/2005EP0991328B1 Microorganism reduction methods and compositions for food
08/10/2005EP0912101B1 Broad spectrum prevention and removal of microbial contamination of food by quaternary ammonium compounds
08/10/2005CN1653865A A plasma formed in a fluid
08/10/2005CN1213771C Apparatus for generating ultraviolet radiation and ozone by using microwave
08/09/2005US6926914 Proanthocyanidin-containing composition
08/09/2005US6926846 Methods of using an oxygen scavenger
08/06/2005WO2005074726A1 Method of preservation of a food product and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
08/06/2005CA2552510A1 Method of preservation of a food product and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
08/04/2005WO2005071005A1 Polymeric antioxidants
08/04/2005WO2005070974A2 Post-coupling synthetic approach for polymeric antioxidants
08/04/2005WO2005070238A1 Method for washing carcass, meat, or meat products with medium chain peroxycarboxylic acid compositions
08/04/2005WO2005070237A1 Use of fraction from cinnamomum zeylanicum for preserving food
08/04/2005WO2005070230A1 Method for producing spices
08/04/2005WO2005070223A1 Methods for packing a soy milk product
08/04/2005WO2005070219A1 Methods for washing and processing fruits, vegetables, and other produce with medium chain peroxycarboxylic acid compositions
08/04/2005WO2005070218A1 Method for producing meat foods
08/04/2005WO2005070205A1 Medium chain peroxycarboxylic acid compositions
08/04/2005WO2005069805A2 Targeted radiation treatment using a spectrally selective radiation emitter
08/04/2005US20050170016 Frozen aqueous solution of halide ions and oxyhalide ions; extends shelf-life of perishables such as frozen foods ( vegetable, meat, fish and fruits); biocides
08/04/2005US20050167059 Device and method of using explosive forces in a contained environment
08/04/2005US20050166755 Consisting of iron, especially sponge-grade, and a tartrate such as mono- and di-sodium or potassium tartrate or diethyl or diisopropyl tartrate; used for rapid absorption of oxygen from a closed container having an oxygen-sensitive product such as meat or fish without generating hydrogen
08/04/2005US20050166664 Method for determining composition balance of cooled brine
08/04/2005US20050166628 Method for surface crust freezing of food product
08/04/2005US20050166606 Installation for delivering a frozen product and method for using same
08/04/2005CA2575952A1 Post-coupling synthetic approach for polymeric antioxidants
08/04/2005CA2548762A1 Method for washing carcass, meat, or meat product with medium chain peroxycarboxylic acid compositions
08/04/2005CA2548629A1 Medium chain peroxycarboxylic acid compositions
08/03/2005EP1559766A1 Process for stabilizing carotenoid containing biomass
08/03/2005EP1559324A1 Fishes treated with lactic acid bacterium culture medium having antibacterial and antixoidative effects
08/03/2005EP1558096A1 Method and apparatus for the inactivation of microorganisms in liquid food and feed products
08/03/2005EP1558078A2 Acidified chlorite compositions containing nitrogenous stabilizers and systems and methods related thereto
08/03/2005EP1492572B1 Installation for sterilizing, pasteurizing, and/or disinfecting pumpable or pourable media
08/03/2005EP1069387B1 Cooling device and coooling method
08/03/2005CN2714999Y Microwave electrodeless discharge ultraviolet sterilizing microwave oven
08/03/2005CN2713823Y Vacuum microwave dewater unit
08/03/2005CN1649534A Heatingd evice and method for heating conveyed food
08/03/2005CN1649515A Compositions comprising milk protein concentrate and fatty acid and processes of their preparation
08/03/2005CN1647705A Edible meat holder
08/03/2005CN1647683A Commercial run method for Chinese cuisine
08/02/2005US6924366 Recombinant hexose oxidase, a method of producing same and use of such enzyme
08/02/2005CA2253059C Conditioned packaging for shellfish or crustaceans
08/02/2005CA2137396C Process for protecting a fat against oxidation
07/2005
07/28/2005WO2005067741A1 Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions
07/28/2005WO2005067739A1 Ready to serve soup and process for preparation thereof
07/28/2005WO2005067725A2 Immersion tube antimicrobial treatment
07/28/2005US20050163950 Film suitable for food packaging
07/28/2005US20050163900 mixing carbon dioxide with oxygen, then filling bags containing foods with the gas mixture, to eradication of insects and/or acarina
07/28/2005US20050163897 Decontamination of meats by applying solutions of peroxycarboxylic acid compounds
07/28/2005US20050163895 spraying the surfaces of baked goods with natamycin, then packaging in protective envelopes and storing; starage stability; preservation
07/28/2005US20050163757 Anti-microbial biotherapeutic agents: alternatives to conventional pharmaceutical antibiotics
07/28/2005US20050161636 reducing a microbial population with peroxyoctanoic acid, octanoic acid, water, and a polyalkylene oxide
07/28/2005CA2550731A1 Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions
07/27/2005CN2712352Y 185 nano wave disinfector
07/27/2005CN2712350Y 185 nano wave disinfector
07/27/2005CN2712092Y Smoke oven capable of generating smoke by door body
07/27/2005CN1646208A Method and device for creating an artificial atmosphere in a storage or transport container
07/27/2005CN1644108A Physically sterilizing process for fresh fruit juice
07/26/2005US6921026 Preservation of intermediate moisture foods by controlling humidity and inhibition of mold growth
07/26/2005CA2402013C Improved packaging system for preserving perishable items
07/26/2005CA2234696C Packaging sterilizable edibles in thin walled containers
07/21/2005WO2005066300A1 Photoinitiator blends for high speed triggering
07/21/2005WO2005066042A2 Oxygen scavenger compositions
07/21/2005WO2005065470A1 An antibacterial bioactive fraction of cinnamon fruit
07/21/2005WO2003103728A8 System and method for ozone containing packaging for sanitizing application
07/21/2005US20050158436 Brown colored plant extract
07/21/2005US20050158430 Comprises pressurization zone, a dwell zone, and a depressurization zone; for use with meats
07/21/2005US20050158218 Enables the articles to be sterilized sufficiently both internally and externally by means of electron bombardment, while minimizing deterioration of the article due to the electron bombardment; for bottles
07/21/2005US20050155965 Self-venting microwave cooking container for use with a vertical fill automated machine
07/21/2005DE4433214B4 Mikrowellengerät Microwave
07/20/2005EP1554938A1 Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
07/20/2005EP1198260B1 Sterilant monitoring assembly and apparatus
07/20/2005EP1154932A4 System and method of making a modified atmosphere package
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