ULTIMO AGGIORNAMENTO BANCA DATI: 13/09/2024 13:00:57
The current invention concerns a method for freezing food products and/or thawing frozen food products comprising placing the food products in a climate chamber with a controlled humid climate, air flow and temperature, characterized in that the frozen food products are subjected to an aerosol comprising ...
A method of preparing a meat product is disclosed. The method can comprise providing meat having a first texture, the first texture comprising a plurality of loosely-bound or unbound pieces of the meat. The meat with the first texture can be placed in a chamber. The temperature and the pressure in the ...
The present invention addresses the issue of providing: a food product capable of providing a cool feeling inside the mouth when eaten; a production method therefor; and a method for providing a cool feeling in a variety of food products. The present invention provides a food product having a cool feeling ...
A release system comprises a torsional lock sleeve disposed about a mandrel, and a collet prop engaged with the mandrel. The torsional lock sleeve and the mandrel are configured to substantially prevent rotational movement of the torsional lock sleeve about the mandrel, and the torsional lock sleeve ...
The present invention relates to the use of natural active substances selected from the group consisting of alpha-pinene, alpha-terpineol, cinnamaldehyde, dihydroeugenol, eugenol, meta-cresol and terpinolene in combination with a polypeptide having lysozyme activity in the manufacture of a feed composition ...
A node in a mooring system (1) for floating structures (8), wherein the mooring system (1) includes at least one anchor line (2) and at least two other lines (3, 4) extending in different directions relative to each other and in a different direction from that of the at least one anchor line (2), and ...
A tipping bow comprising at least one articulated connection (4) to a vessel behind and being connected to an anchoring (8), the tipping bow having a structural member that is attached, to one or more attachment points (1), at the bottom edge of the tip- ping bow, and the anchoring (8) being attached ...
A microorganism filter device for a fishpond and a filtering method thereof. The device comprises a first chamber, a first filtering material(7) provided in the first chamber, a water inlet(4) into the first chamber, a second chamber separated from the first chamber, a plurality of water channels(6) ...
A sensor system is provided. A body includes a first side extension configured to mount to a helmet, a second side extension configured to mount to the helmet, and a processing module support member coupled to the first side extension and the second side extension configured to accommodate a processing ...
The invention concerns an olefinically unsaturated radial styrenic block copolymer having the general formula A-B—Y—(B-A)n wherein each A is independently a polymer block composed of at least 90 mol. % of an alkenyl aromatic hydrocarbon, each B is independently a polymer block composed of at least ...
A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component ...
There is provided a modular barbecue system and kits for adapting a gas barbecue to other types of cooking and other uses. The modular barbecue system comprises a heating compartment having a bottom wall and a peripheral defining a cavity, a heat source provided in the cavity of the heating compartment, ...
A carrying system comprises: a rigid profiled guide, a base sole and a plurality of intermediate plates; with the sole and the plates all extend frontally and transversely from a single front surface of the guide. The guide extends in an elevation direction (Z) and comprises a profiled concave track. ...
The invention relates to a method for manufacturing a lengthy body comprising high performance polyethylene fibres and a polymeric resin comprising the steps of applying an aqueous suspension of a polymeric resin to HPPE fibres, assembling the HPPE fibres, partially drying the aqueous suspension, optionally ...
A control system for an aquarium lighting system in which motor drivers alter over time the relative inclination of a light source with respect to an ornamental feature (18) within the aquarium. The effect is that light intensity (92, 94) falling incident on an ornamental feature more accurately simulates ...
Lifting device (10) for vertically lifting liquids, where the lifting device (10) comprises: a lifting line arrangement (18) for guiding a liquid from an open lower reservoir (16) to an upper reservoir (14); a lowering line arrangement (20) for guiding the liquid from the upper reservoir (14) to the ...
A self-propelled offshore fish farm (1) comprises at least one fish tank (2) with least two openings for allowing surrounding seawater to enter the fish tank (2) and a propulsion means for propelling the fish farm (1). There is also disclosed a method for operating a fish farm, said method comprising ...
A glove (1) has on its inner hand at least one region (3, 4, 5) with at least two ribs (3.1 - 3.6, 4.1 - 4.7, 5.1 - 5.7), which have an angle ± in the range 0 ‰ ¤ ± ‰ ¤ 25 ° to each other.
The invention provides an electric hot water warmer including a sealed warmer body, a heating unit and a power unit. A liquid medium for transmitting heat is filled in a sealed cavity inside the sealed warmer body. The total volume of the liquid medium when expanding or vaporized under predetermined ...
The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein ...