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)
10/2000
10/03/2000US6126974 Anti-caking anti-mycotic food ingredient and process for producing the same
09/2000
09/28/2000WO2000056973A1 Device and method of using explosive forces in a contained liquid environment
09/28/2000WO2000056838A1 Anti-oxidant
09/28/2000WO2000056745A1 1,5-anhydro-d-fructose substituted with a hydrophobic group for use as anti-oxidant and/or emulsifier
09/28/2000WO2000056179A1 Method for treating products by high voltage pulses
09/28/2000WO2000056161A1 Apparatus and method for treatment of fluent food products
09/28/2000WO2000056160A1 Method for destroying harmful micro-organisms in liquids by short-time high-temperature heating
09/28/2000WO2000056159A1 A method and a means for cooling of foodstuffs
09/28/2000WO2000056139A2 Method and composition for the prevention of struvite in fish
09/28/2000DE19913761A1 Trocknungsvorrichtung und Verfahren zu seiner Herstellung A drying apparatus and method for its preparation
09/28/2000CA2366736A1 Method and composition for the prevention of struvite in fish
09/28/2000CA2366288A1 Device and method of using explosive forces in a contained liquid environment
09/28/2000CA2364717A1 Method for treating products by high voltage pulses
09/28/2000CA2362265A1 Anti-oxidant
09/27/2000EP1038879A1 Drugs, foods or drinks with the use of algae-derived physiologically active substances
09/27/2000EP1038451A2 Method for operating a pasteurization plant
09/27/2000EP0632877B1 Self-cooling fluid container
09/27/2000CN2397740Y Quick freezing machine for beer
09/27/2000CN1056727C Application of liquid mixture of soluble substances and product to suppress moldfungus and dust in grains and animal fodder
09/26/2000US6123973 By exposing a specified antimicrobial product such as sodium benzoate, or potassium propionate containing a small amount of free acids to ammonia gas to ocnvert the free acids into ammonioum salts, minimizing undesirable flavors or odors
09/26/2000US6123969 Method for deoxygenating food products
09/26/2000US6123968 Making a solution by extracting juice from specified fruits and vegetables; filtering the juice, disintegrating peels from fruit whose juice was extracted; adding peels to solvent, stirring, adding juice to solvent; applying to fruit
09/21/2000WO2000055556A1 Novel barrier system for a rethermalization / refrigeration food delivery system
09/21/2000WO2000055555A1 Rethermalization / refrigeration food delivery system
09/21/2000WO2000054962A1 Coated membrane with an aperture for controlled atmosphere package
09/21/2000WO2000054641A1 Rethermalization / refrigeration food delivery system
09/21/2000WO2000054575A2 Infant formulas and other food products containing phospholipids
09/21/2000DE19912347A1 Packages for fruit and vegetables that suspends them in a carbondioxide atmosphere
09/21/2000CA2364054A1 Rethermalization / refrigeration food delivery system
09/20/2000EP1036511A2 Method for preservation and composition for use therewith
09/20/2000EP1036507A1 Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same
09/20/2000EP1036131A1 Oxygen-scavenging compositions
09/20/2000EP1001686A4 Dehydration plant
09/20/2000CN1266653A Process for preparing natural beta-carrotin protein powder
09/20/2000CN1266649A Edible wild herbs series of fillings and production process thereof
09/20/2000CN1056499C Method for processing snack potato vermicelli
09/19/2000US6120828 Method for freezing boiled rice in separate small-lump form
09/19/2000US6120823 Flavoring materials used in foodstuffs
09/19/2000US6120822 Passing stream of ozone-containing gas through humidifier; introducing humidified ozone-containing gas stream into chamber containing agricultural product; monitoring temperature within chamber; stopping flow of humidified gas
09/19/2000US6120732 Pprocessing of milk, fruit juices and other foods to eliminate pathogens and control spoilage organisms may have adverse effects on flavor, vitamin content and functional properties.
09/19/2000US6120731 Frozen chlorine dioxide-containing composition and methods related thereto
09/19/2000US6120176 Apparatus for heat treating a food product
09/19/2000CA2014180C Liquid treatment installation using a gas, and process for the same
09/17/2000CA2263638A1 Multi-purpose apparatus for the thermal treatment and mechanical processing of foods
09/14/2000WO2000053814A1 Method for controlling microorganisms in a sugar-containing aqueous process medium
09/14/2000WO2000053206A1 Rosemary having highly efficacious antioxidant extracts
09/14/2000WO2000011970A8 Apparatus and method for physically manipulating materials to reduce microbe content
09/14/2000WO1998040273A3 Method and apparatus for sterilizing packaging
09/14/2000CA2364880A1 Method for controlling microorganisms in a sugar-containing aqueous process medium
09/13/2000EP1033920A2 Gas irradiation treatment
09/13/2000EP1033916A1 Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed
09/13/2000CN1265856A Marine active antioxidant
09/13/2000CN1265844A Compound vegetable nutrient and preparation process
09/13/2000CN1056274C Production method for natural food-prservative
09/12/2000US6117835 Process for preparing saturated lactones, products produced therefrom and organoleptic uses of said products
09/12/2000US6117538 Oxygen absorbent including multilayered body formed from plurality of thin resin layers laminated over one another
09/12/2000US6117478 Defatting agglomerated chocolate formed by mixing fats and nonfats
09/12/2000US6117468 Sanitizing food with brines of salt and ethanol
09/12/2000US6117460 Method of producing stable meat products and sausages, produced in the presence of microorganisms
09/12/2000US6117365 N-(3,4-dihydroxybenzyl)-3,5-dimethoxy-4-hydroxy-e-cinnamide, for example; use as antioxidants or as free-radical scavengers, in particular in the cosmetic or dermatological fields, and in foods
09/12/2000US6116043 Food processing apparatus
09/12/2000CA2083212C Preparation of antioxidants
09/08/2000WO2000052407A1 Food dehydrator
09/08/2000WO2000052212A1 Process for controlling micro-organisms in an aqueous process medium
09/08/2000WO2000051450A1 High-frequency thawing device
09/08/2000WO2000051445A2 Soluble plant derived natural color concentrates and antimicrobial nutraceuticals
09/07/2000DE19909898A1 Process for conditioning bulk goods, especially foodstuffs, comprises passing through conditioning section and conditioning or transport section, which are discrete modules which can be disassembled afterwards.
09/07/2000DE19909827A1 Verfahren zur Bekämpfung von Mikroorganismen in einem zuckerhaltigen, wässrigen Prozeßmedium A method for controlling microorganisms in a sugary, aqueous process medium
09/06/2000EP1033080A2 Oxygen absorptive resin composition
09/06/2000EP1032281A1 Aqueous solution for disinfecting an animal product, a method and a plant for such disinfection
09/06/2000EP0932663B1 Moniliformin detoxification compositions and methods
09/06/2000EP0769910B1 Procedure for isolating a microbe inhibitor, a microbe inhibitor, and use of a microbe inhibitor
09/06/2000CN2394451Y Ultrasonic high pressure food processor
09/06/2000CN1265295A Chrysanthemum tea and its production process
09/05/2000US6115223 Elongate microactuator spanning leading edge surface of slider
09/05/2000US6113967 Heat removal by conduction; continuous processing of flat food products on endless belt
09/05/2000US6113963 Treatment of meat products
09/05/2000US6113962 Contacting beef, veal, lamb, or pork with argon to preserve redness
09/05/2000US6113961 Apparatus and methods for pasteurizing in-shell eggs
09/05/2000US6113954 Stabilization of mayonnaise spreads using whey from nisin-producing cultures
08/2000
08/31/2000WO2000049925A1 Food preparation and packaging process
08/31/2000WO2000049899A1 Caseinate-whey crosslinked covering agent
08/31/2000WO2000049898A1 Low-temperature, high-pressure processing method for fish meat and/or fish-mixed paste product
08/31/2000DE19908035A1 Method and appliance for pasteurizing products involve conveyor heating-up, super-heating, pasteurization and cooling zones,, and successive containers
08/31/2000CA2368693A1 Food preparation and packaging process
08/31/2000CA2328971A1 Low-temperature, high-pressure processing method for fish meat and/or fish-mixed paste product
08/30/2000EP1030563A2 Use of lysophosphatidylethanolamine (18:1) and lysophosphatidylinositol to retard senescence and to enhance fruit ripening
08/30/2000EP0819236B1 Method and device for air treatment
08/30/2000CN1265142A Modified polypeptide
08/30/2000CN1265010A Dehydration plant
08/30/2000CN1265006A Additive for improving storage life of and/or stabilising microbially perishable products
08/29/2000US6110518 Method for preparing quick-reconstituting foodstuffs which includes subjecting such foodstuffs to freezing followed by thawing and then at least one sequence of freezing and thawing prior to drying
08/29/2000US6110516 A food treatment for eliminating sporeforming organisms
08/29/2000US6110513 Method of curing pickle stock
08/29/2000US6110423 Pulsed electric field applied across first and second electrode and through insulator pinch
08/29/2000US6109056 Immersion freezer for molded bars
08/24/2000WO2000049115A2 A process of obtaining natural antioxidants from plants
08/24/2000WO2000049040A2 Antimicrobial/endotoxin neutralizing polypeptide
08/24/2000WO2000048477A2 Acidic solution of sparingly-soluble group iia complexes
08/24/2000WO2000048470A1 Frozen chlorine dioxide-containing composition and methods related thereto
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