4616 ⎘
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs; Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
Sub-classes:Apparatuses for Tempering Organic Products
#2NOVEL PEPTOID POLYMERS AND METHODS OF USE
#3Compositions and methods for reducing ice crystal formation
#4Methods and apparatuses for tempering organic products
#5Composition for antifreezing
#6Anti-freezing composition comprising gold nanoparticle with peptide
#7Compositions and methods for reducing ice crystal formation
#8Rotary separation apparatus and process
#9Water absorbers and separation mechanisms for application to high moisture foodstuffs
#10Peptoid polymers and methods of use
#11Recrystallization inhibitor
#12SYSTEM AND METHOD FOR CREATING CONSUMABLE JUICE PRODUCTS
#13Method for conditioning a food
#14HEART OF PALM PROCESSING
#15Rotary separation apparatus and process
#16Compositions and methods for reducing ice crystal formation
#17Instant freezer apparatus and method of using the same
#18AGENT HAVING ANTI-ICE NUCLEATION ACTIVITY
#19Anti-ice nucleation activator
#20Horizontal axis rotary separation apparatus and process
#21YEAST EXTRACT FOR INHIBITING FLOCCULATION AND SETTLING IN FOODS AND BEVERAGES
#22FOOD COATING
#23Production method for frozen noodles and composition for preventing freezer burn
#24ICE CRYSTALLIZATION INHIBITOR DERIVED FROM PLANT SEED
#25Method and system for treating food items with an additive and solid carbon dioxide
#26High-resolution imaging system
#27METHOD FOR MANUFACTURING OZONE ICE AND APPARATUS FOR MANUFACTURING OZONE ICE
#28TREATMENT TO REDUCE MICROORGANISMS WITH CARBON DIOXIDE BY MULTIPLE PRESSURE OSCILLATIONS
#29METHOD FOR PRODUCING HEAT PROCESSED FOOD
#30METHOD FOR PREPARATION OF FROZEN MICROWAVE INSTANT FOOD
#31Method of Freezing With Brine
#32Method for determining composition balance of cooled brine
#33ATOMIZATION OF FOOD PRESERVATION SOLUTION
#34Method for manufacturing ozone ice and apparatus for manufacturing ozone ice
#35High pressure frozen sterilization process
#36Method and system for treating food items with an additive and solid carbon dioxide
#37In-situ enclosed or semi-enclosed space sanitation and deodorization
#38Inhibition of ice crystal growth
#39Treatment to reduce microorganisms with carbon dioxide by multiple pressure oscillations
#40METHOD OF USING AMPHIPHILIC MULTIBLOCK COPOLYMERS IN FOOD
#41PROTEIN HAVING ICE NUCLEATION ACTIVITY
#42SYSTEM AND METHOD FOR PROCESSING FOOD PRODUCTS WITH FLUID RECIRCULATION AND CHILLING
#43CRUSTACEAN-DERIVED PROTEIN HAVING ANTIFREEZE ACTIVITY
#44Method of freezing with brine
#45Method for ensuring the use of brine with an optimal composition
#46NONWOVEN MICROWAVE THAWING APPARATUS
#47Product
#48Treatment to reduce microorganisms with carbon dioxide by multiple pressure oscillations
#49Method of introducing ozone treated humidified air into a refrigerated service display case or refrigerated storage room
#50Method of inhibiting freeze concentrating of substance in wet material, method of inhibiting deactivation of physiologically active substance, and process for producing lyophilizate or frozen matter having component homogeneously diffused therein
#51Food
#52Novel synergistic rapid-sanitization method
#53Frozen biocidal compositions and methods of use thereof
#54Method for determining composition balance of cooled brine
#55Method of freezing with brine
#56Protective cultures and their use in the preservation of foodstuffs
#57Antifreeze proteins originating in fishes
#58System and method of introducing ozone treated humidified air into a refrigerated sevice display case or refrigerated storage room