3247 ⎘
General methods for preserving meat, sausages, fish or fish products Coating with a protective layer; Compositions or apparatus therefor
Apparatus and Method of Manufacturing a Meat Jerky Straw
#2COMPOSITIONS AND METHODS FOR POLYMER BASED SHELF LIFE EXTENSION
#3METHOD FOR PROLONGING SHELF LIFE OF FROZEN AQUATIC PRODUCTS
#4FROZEN BATTERED FISH PRODUCT
#5BIOFLAVONOID IMPREGNATED MATERIALS
#6Method of Manufacturing a Meat Jerky Straw
#7Infused antler animal chew and methods of manufacture and packaging
#8PACKAGING FOR ACCLERATING MYOGLOBIN CONVERSION AND METHODS THEREOF
#9BIOFLAVONOID IMPREGNATED MATERIALS
#10Bioflavonoid coated materials
#11Synergic composition for keeping fish and seafood fresh
#12METHOD OF PREPARING FROZEN POULTRY MEAT PORTIONS
#13FOOD CASING WITH ANTIFUNGAL PROPERTIES AND METHOD FOR PRODUCTION THEREOF
#14Compositions and methods for polymer based shelf life extension
#15AGRICULTURAL SKIN GRAFTING
#16Methods and compositions suitable for preserving the freshness of loaf-type food products
#17Agricultural skin grafting
#18Compositions of food grade coatings to control pest infestations and methods of applications
#19Antioxidant active food packaging
#20Food preservation method, food film, food container, and food handling method
#21METHODS AND COMPOSITIONS FOR STORAGE AND TRANSPORTATION OF FRESH FOOD
#22Bioflavonoid coated materials
#23METHOD FOR AGING MEAT USING WHOLE GRAIN BARLEY AND AGED MEAT THEREOF
#24COMPOSITION AND METHODS FOR IMPROVING ORGANOLEPTIC PROPERTIES OF FOOD PRODUCTS
#25Antimicrobial-antibiofilm compositions and methods of use thereof
#26Agricultural skin grafting
#27MIXTURES AND COMPOSITIONS FOR TREATING FOOD PRODUCTS
#28Bone cover wrap for packaging bone-in meat products
#29Colicins for the control of EHEC
#30Antimicrobial packaging system
#31Composition comprising a bacteriocin and an extract from a plant of the Labiatae family
#32SYSTEMS AND METHODS FOR FOOD PREPARATION AND PRESERVATION
#33Bioflavonoid coated materials
#34Agricultural skin grafting
#35COMPOSITION AND METHODS FOR IMPROVING ORGANOLEPTIC PROPERTIES OF FOOD PRODUCTS
#36STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES
#37PROCEDURE FOR THE PRESERVATION OF BY-PRODUCTS FROM THE MEAT INDUSTRY AND OTHER FOOD INDUSTRIES
#38ACIDIC VISCOUS LIQUIDS FOR PROCESSING OF PERISHABLE FOODS
#39Coated Substrates and Methods of Preparing the Same
#40Antimicrobial packaging system
#41Packaging articles, films and methods that promote or preserve the desirable color of meat
#42Packaging articles, films and methods that promote or preserve the desirable color of meat
#43Coated substrates and methods of preparing the same
#44COATED NICOTINE-CONTAINING CHEWING GUM, MANUFACTURE AND USE THEREOF
#45Turkey blanket/lifter
#46PROCESSING AND PACKAGING MEAT WITHOUT USING HIGHLY ABSORBENT MATERIAL
#47Antimicrobial packaging system
#48Antimicrobial films, sponges and sponge cloths
#49Stabilisation of microwave heated food substrates
#50Method and system for dielectric heating and cooking
#51METHOD AND COMPOSITION FOR FOOD PRESERVATION
#52Adding an additive to a product suitable for human consumption
#53Preservative compositions
#54Method for using bamboo leaf extract as acrylamide inhibitor for heat processing food
#55Fish and meat curing process
#56Use of Cocoa Butter in Culinary Preparations
#57NONWOVEN MICROWAVE THAWING APPARATUS
#58Article comprising oxygen permeable layer
#59TRACKING MEAT GOODS TO COUNTRY OF ORIGIN
#60PROCESS FOR TREATING THE SURFACE OF FRESH MEAT
#61Adding an Additive to a Product Suitable for Human Consumption
#62Method for controlling microbial contamination of a vacuum-sealed food product
#63Composition for the surface treatment of foods
#64Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#65Coated food compositions and related methods of preparation
#66Encapsulated antimicrobial material
#67Carbon monoxide modified atmosphere packaging having a time temperature indicator
#68Method for treating a food processing facility to control microbial contamination of food products
#69Microcapsules
#70EDIBLE ANTI-MICROBIAL FOOD COATING MATERIALS
#71Packaging inserts with myoglobin blooming agents, packages and methods for packaging
#72Food products with a protective coating
#73Surface protective compositions
#74Moisture-barrier coating layer for foods
#75Packaging articles, films and methods that promote or preserve the desirable color of meat
#76Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith
#77Sulphur dioxide release coatings
#78Polymer dispersions having improved polyene-fungicide tolerance, their production and use for food coating
#79Method and apparatus for sanitizing perishable goods in enclosed conduits
#80Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer
#81Method for the covering of food with polyene antifungal compositions
#82Methods and compositions for preventing biofilm formation, reducing existing biofilms, and for reducing populations of bacteria
#83Grinding meat into low-oxygen atmosphere
#84Reticulation-free water-dispersible coating composition for food substrates
#85Antimicrobial yarn in knitted fabric for processing of meat
#86Coated cereal pieces
#87Organic acids incorporated edible antimicrobial films
#88Natamycin dosage form, method for preparing same and use thereof
#89Antimicrobial casing
#90Method for non-fry cooking and its uses
#91Method of preserving food in a supercooled state