Method for providing meat or sausage product of animal or vegetable origin, involves keeping product at temperature medium such that packed portions are subjected to pressing forces, and providing packed portions in temperature range
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Process for increasing product quality and product safety of meat or food of animal or vegetable origin
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Process for producing a composition containing active follistatin
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Apparatus and process for the production of food
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Apparatus and method for producing filled food
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Protein-containing food composition
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Sample container, system and method for analysis
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Suction pads for food
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Device for batch-wise heating of foodstuffs, comprises electrodes, which are electrically contacted by opposite poles of source for an alternating- or pulse-voltage from bipolar, and mold whose cross-section is limited in a first level
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Apparatus and integrated production process for ammonium lactate
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Apparatus and method for high voltage pulse treatment in the annular gap
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Method for the automatable production of raw sausage
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Process for the simultaneous surface treatment, apportioning and shaping and conservation of foodstuffs such as meat and sausage products, sausage meat or the like
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Method for determining the quality of crystallization and the proportion of crystals in pre-crystallized fluid fat systems or fat-containing material systems and device for carrying out the method
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Appts. for the continual mechanical and thermal treatment of flowable material - has mixing vessel allowing uniform introduction of steam used in processing of food, pharmaceuticals and cosmetics
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METHOD AND DEVICE FOR CONTINUOUS, CONTROLLED STRUCTURING, IN PARTICULAR CRYSTALLIZATION OF SUBSTANCE SYSTEMS IN A FLOWABLE CONDITION, PARTICULARLY FATTY MEASURES, LIKE CHOCOLATE MATERIAL
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In-line measuring cell for the measurement of the elastic and viscous behaviour of fluids
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Method for destabilizing and destroying foams by thermal energy
