Patent application number | Description | Published |
20120070539 | Crispy french fries - Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment. | 03-22-2012 |
20120070547 | Crispy French fries - Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment. | 03-22-2012 |
20120070548 | Crispy French Fries - Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment. | 03-22-2012 |
20120082770 | Food servings with cooked tender flesh and crispy skins - Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked. | 04-05-2012 |
20120121770 | Constructed creams based on animal fats - A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition. | 05-17-2012 |
20120121775 | Constructed non-dairy creams - A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition. | 05-17-2012 |
20130109285 | CRYO-SHUCKING OF OYSTERS | 05-02-2013 |
20140244344 | SYSTEM AND METHOD FOR ACTIVITY MONITORING - A system for activity monitoring includes a tracking component, an activity identification component, a procedural component, and a notification component. The tracking component tracks an individual and one or more objects in a work area using a three-dimensional tracking system. The activity identification component identifies an activity of the individual and any of the one or more objects that are affected by the activity. The procedural component determines whether the activity violates one or more procedural rules pertaining to one or more of the individual, the work area, and the one or more objects. The notification component provides a notification of a violation. | 08-28-2014 |