Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23L - Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses or; Their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment; Preservation of foods or foodstuffs, in general › A23L 1 - Foods or foodstuffs; Their preparation or treatment
Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449)
11/2008
11/26/2008CN101310708A Method for improving conversion rate of oil-soluble unsaturated lipid to water-soluble lipid
11/26/2008CN101310652A Drink flavouring straw
11/26/2008CN101310628A Pawpaw vinegar beverage and preparation method thereof
11/26/2008CN101310627A Loquat leaf beverage processing method
11/26/2008CN101310626A Almond slice processing technique
11/26/2008CN101310625A Almond broken kernel processing technique
11/26/2008CN101310624A Trotter sausage and its production method
11/26/2008CN101310623A Yak meat, milk, highland barley or rice porridge
11/26/2008CN101310622A Method for preparing microbial fat with low-content non saponifying objects and the fat
11/26/2008CN101310621A Weight-reducing food and production method thereof
11/26/2008CN101310620A Nutrient candy
11/26/2008CN101310619A Health-care meat products containing five kinds of Chinese traditional medicines
11/26/2008CN101310618A Food and drink processing method
11/26/2008CN101310617A Weight-reducing food
11/26/2008CN101310616A Ginger sauce of six flavors
11/26/2008CN101310615A Chaffy dish, production method of chaffy dish
11/26/2008CN101310614A Food fruit material and its production method
11/26/2008CN101310607A Novel edible vegetable oil
11/26/2008CN101310605A Nutrient mixed mode yoghourt and preparation method thereof
11/26/2008CN101310603A Screw conveyer charging steel belt baking type glutinous rice crust sheets processing machine
11/26/2008CN100436466C Association compound of trehalose or maltitol with metal ion compound
11/26/2008CN100436439C Dimeric isoflavones
11/26/2008CN100435984C Water-saving environment friendly industrialized treatment system and method for cleaning beans
11/26/2008CN100435669C Food preservative and food containing it
11/26/2008CN100435668C Method for making mutton or mutton soup
11/26/2008CN100435667C Preparation of products having roasted appearance
11/26/2008CN100435666C Composite dietary cellulose product
11/26/2008CN100435665C Starch sub types and lipid metabolism
11/26/2008CN100435664C Compound nutrients of hydrolyzed yeast , pollen, complete animal and plant essential fatty acid and its preparation method
11/26/2008CN100435663C Health-care food with functions of improving immunocompetence and protecting damaged gastric mucosa and its preparing method
11/26/2008CN100435662C Broad bean paste and preparation method thereof
11/26/2008CN100435661C Health soy sauce production method and its products
11/26/2008CN100435660C Pickling preparation for processing novel egg product and application method thereof
11/26/2008CN100435659C Process of making frozen light pickled seasoning vegetable
11/26/2008CN100435658C Process of producing soft semi-wet seasoning vegetable with dry vegetable
11/26/2008CN100435657C Method of improving comprehensive performance of vegetable paper
11/26/2008CN100435656C Fruit and/or vegetable derived composition
11/26/2008CN100435655C Nutrition pudding with enhanud shelf life and method preparation
11/26/2008CN100435654C Nutrient rice, bean, wheat and its preparation method
11/26/2008CN100435653C Flavor-active peptides
11/26/2008CN100435652C Stabilization of aroma-providing components
11/26/2008CN100435644C Neutral seasoning milk containing edible plant granules and its producing method
11/25/2008US7456005 Modified xylanases exhibiting improved expression
11/25/2008US7455872 tastands comprising taurine and 5'-adenosinic acid, and 5'-inosinic acid or 5'-guanylic acid, that reduce the bitter taste of potassium chloride as a substitute for sodium chloride
11/25/2008US7455871 Starch-free flour for noodles, bread and the like
11/25/2008US7455870 Cold process, oven stable fruit paste and method of making such paste
11/25/2008US7455869 gel containing liquid composition comprising a pectin with a degree of esterification of 20% or less, a divalent metal ion and water; jelly, jam
11/25/2008US7455865 Shelf-stable flavored oil encapsulated salt
11/25/2008US7455704 Method of processing waste product into fuel
11/25/2008CA2454003C Anthocyanin derivatives treated with an aluminum salt as food colouring substances
11/25/2008CA2263633C Deep-frozen creamy culinary product
11/25/2008CA2204406C Lipid metabolism improving agent
11/20/2008WO2008141233A1 Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof
11/20/2008WO2008141229A1 Freeze-dried, aerated fruit or vegetable compositions and methods of making thereof
11/20/2008WO2008140065A2 Emulsion-containing composition, and method of preventing coagulation of polyphenol compound
11/20/2008WO2008140064A1 Nutrient composition for prevention and amelioration of lifestyle-related disease
11/20/2008WO2008140041A1 Novel antiphlogistic-analgesic agent
11/20/2008WO2008140026A1 Novel leukotriene receptor antagonist
11/20/2008WO2008139946A1 Sweetener
11/20/2008WO2008139945A1 Low-fat food
11/20/2008WO2008139900A1 Method of producing batter for deep-fried food products
11/20/2008WO2008139899A1 Method of producing batter for deep-fried food products
11/20/2008WO2008139850A1 Method of freezing material piece, method of transporting or storing material piece, method of processing material piece and frozen material piece
11/20/2008WO2008139699A1 Degradation odor-inhibiting agent and antibacterial agent
11/20/2008WO2008139477A2 System and method for separating membranes from eggshells
11/20/2008WO2008139450A2 An in-shell-scrambled-egg
11/20/2008WO2008139076A1 Breaded food product
11/20/2008WO2008138970A1 Structured food products with low content of saturated and trans unsaturated fats
11/20/2008WO2008138821A1 Milk fat-milk protein composition (preferably esterified with palmitic acid) for improving calcium absorption
11/20/2008WO2008138748A1 Baking powder comprising yeast extract
11/20/2008WO2008138575A2 Deodorization and stabilization of marine oils
11/20/2008WO2008138547A2 Improved infant formula containing an aroma composition for use as fragrance
11/20/2008WO2008138324A1 Phenol extracts from oil seeds
11/20/2008WO2008138162A1 Compositions and their use
11/20/2008WO2008138155A2 Emulsion preconcentrates and micellar formulations containing wood resins
11/20/2008WO2008138099A1 Sensory feedback-based method for determining the bioavailability of orally administered dietary supplements
11/20/2008WO2008138036A1 Apparatus and method of smoking foodstuffs
11/20/2008WO2008113859A3 Shaped popcorn
11/20/2008WO2008112991A3 Lhg compositions for reducing lingering bitter taste of steviol glycosides
11/20/2008WO2008094434A3 Compositions comprising wheat protein isolate and related methods
11/20/2008WO2008092591A3 Use of guanidinoacetic acid (salts) combined with betaine and/or choline for producing a health-promoting agent
11/20/2008WO2008058956A3 Continuous method for production of pelleted mixed fodder
11/20/2008WO2008056360A3 Chickpea composition
11/20/2008WO2007128576A3 Pigment mixture, and use thereof in cosmetics, food, and pharmaceuticals
11/20/2008WO2007070701A3 Compositions and methods for preserving brain function
11/20/2008US20080287551 Carotenoid formulation
11/20/2008US20080287528 Therapeutic methods and compositions involving isoflavones
11/20/2008US20080287364 Bitter Taste Receptors
11/20/2008US20080287300 Co-precipitated carrageenan/xanthan gum compositions and processes for their preparation
11/20/2008US20080286437 low-fat scalded sausage with a pleasant texture; providing muscle meat from at least one of the leg and shoulder of pork
11/20/2008US20080286436 Delta-5 desaturase and its use in making polyunsaturated fatty acids
11/20/2008US20080286435 humidifying grains of a raw material; and a dehydration step of drying the grains afterwards; wheat, rice, corn, soybeans with increased gamma-aminobutyric acid content
11/20/2008US20080286434 Disease-resistant transgenic canola plants; glucosinolate level of <30 mu moles per gram of oil-free solid; oilseed containing <2% erucic acid; extracting crude oil from crushed seeds, refining to rape oil for food use; blackleg resistance; plant cells; genetic engineering
11/20/2008US20080286433 With flavoring; cream-like mouthfeel; dairy-free, low calorie, low fat beverage
11/20/2008US20080286431 Taco shell support device
11/20/2008US20080286430 Prevents rancidity; an N,N-di(alkyl)hydroxylamine produced by the direct oxidation of N,N-di(hydrogenated tallow)amine, or an O-allyl-N,N-dioctadecylhydroxylamine, or an N-octadecyl-a-heptadecylnitrone, or a di(C16-C18)alkyl methyl amine oxide
11/20/2008US20080286429 Device and method for the heating of food
11/20/2008US20080286427 Use of cationic preservative in food products
11/20/2008US20080286425 Continuous Meat Marination Method and Apparatus
11/20/2008US20080286419 Allows cooking in microwave oven
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