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)
02/2007
02/22/2007CA2619145A1 Use of choline to prevent thrombosis associated with total parenteral nutrition
02/22/2007CA2618791A1 Novel mucin-type glycoprotein and use thereof
02/22/2007CA2618447A1 Crystal forms of astaxanthin
02/22/2007CA2618139A1 Supplemental dietary composition including caffeine, taurine and ginseng
02/22/2007CA2615646A1 High protein food bars comprising sugar alcohols and having improved texture and shelf-life
02/21/2007EP1754702A1 Epigallocatechin dimers or trimers having lipase inhibitory activity and/or antioxidative activity
02/21/2007EP1754473A1 Antitumor agent
02/21/2007EP1754415A1 Supplemental dietary composition for enhancing muscle performance and/or recovery from fatigue
02/21/2007EP1753857A2 Colonies of nostoc commune, methods for cultivating edible nostoc commune and edible nostoc commune formulations and their use for promoting health
02/21/2007EP1753852A1 Compositions with health and nutrition promoting characteristics, containing interestified lipids and phytosterol, and related methods
02/21/2007EP1753781A1 Peptides or peptidic conjugate derivatives of msh and the use thereof for cosmetically fighting against canities
02/21/2007EP1753615A2 Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer
02/21/2007EP1753440A1 Oral form of administration containing probiotic bacteria
02/21/2007EP1753310A1 Acid beverage composition utilizing a protein and a vegetable oil and process for making same
02/21/2007EP1753309A1 Food compositions containing creatine
02/21/2007EP1753308A1 Preparation of smoke extract
02/21/2007EP1753307A1 Particulate flavouring composition
02/21/2007EP1753306A1 Aloe powder, aloe juice, and method for producing the same
02/21/2007EP1753305A1 Liquid nutritional supplement and method for preparing same
02/21/2007EP1753304A2 Heat seal die assembly
02/21/2007EP1753303A2 Parfried frozen french fry having high solids content
02/21/2007EP1753300A1 Use of polyol esters of fatty acids in aerated frozen confection with decreased freezing point
02/21/2007EP1753299A1 Food product
02/21/2007EP1753298A2 Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter
02/21/2007EP1753297A2 Enzymatic process for obtaining increased yield of lactobionic acid
02/21/2007EP1670326B1 Smokable rod for a cigarette
02/21/2007EP1656039B1 Calcium fortified soy based infant nutritional formulas
02/21/2007EP1611030B1 Improvements in and relating to heating of food products
02/21/2007EP1568286B1 Method of diminishing bitterness of amino acid
02/21/2007EP1536697B1 Composition containing in combination at least one gourd oil and at least one borage oil, use thereof as medicine, as dermatological or dermato-cosmetic agent
02/21/2007EP1430792B1 Food-additive slurry composition and powder composition, and food composition containing these
02/21/2007EP1427296B1 Frying apparatus with closed loop combustion control and method
02/21/2007EP1414316B1 Nutritional composition preventing bacterial overgrowth
02/21/2007EP1408776B1 Novel food products containing betaine
02/21/2007EP1389466B1 A dispersion on the basis of beta-glucan containing superfine particles, a corresponding process of manufacturing and the use of said dispersion
02/21/2007EP1356811B1 Combination of three substances for the prevention or treatment of arthritis
02/21/2007EP1163853B1 Method of strengthenig the taste of sodium chloride, agent for strengthening the taste of sodium chloride, sodium chloride-taste seasoning and food having strengthened taste of sodium chloride
02/21/2007EP1130976B1 Method of reducing cholesterol in animal products
02/21/2007EP1057483B1 Composition comprising theanine
02/21/2007EP0984704B1 The production of a food acid mixture containing fumaric acid
02/21/2007CN2870477Y Ice-cream steamed dumpling
02/21/2007CN2870476Y Ice-cream steamed bun
02/21/2007CN2870475Y Two way device for turning over and discharging
02/21/2007CN2870474Y Light turning-over device
02/21/2007CN2870473Y Pickling barrel
02/21/2007CN2870472Y Reciprocating device for dry bean-curd sheet apparatus
02/21/2007CN2870471Y Automatic integrated multifunctional fast soya-bean milk maker
02/21/2007CN1918512A Still camera with audio decoding and coding, a printable audio format, and method
02/21/2007CN1918277A Mashing process
02/21/2007CN1918242A Compositions containing cis-isomers of carotenoids and corresponding method
02/21/2007CN1918182A Slowly digestible starch-containing foodstuff
02/21/2007CN1917945A Coated sherical seamless filled capsules
02/21/2007CN1917895A Extracts of houttuynia cordata and rubus coreanus and their composition for preventing and treating allergic diseases
02/21/2007CN1917894A Muscular tension-elevating agent
02/21/2007CN1917856A Oral moisture keeping agent for skin and functional food an drink
02/21/2007CN1917782A A drink containing ultrafine powder of ginseng and the method thereof
02/21/2007CN1917781A Concentrated tomato products
02/21/2007CN1917780A Egg replacer composition and method for making a bakery product therewith
02/21/2007CN1917779A Nutritional composiition for improving skin condition and preventing skin diseases
02/21/2007CN1917778A Tomato products and process for their preparation
02/21/2007CN1917777A Method for the production of pasta, pasta obtainable according thereto and system for carrying out said method
02/21/2007CN1917776A Spray-dried starch hydrolysate agglomerate product and method for preparing a spray-dried starch hydrolysate agglomerate product
02/21/2007CN1917771A Method for low pressure, low temperature cooking via the lintonizingtm process
02/21/2007CN1917770A Food freezing and thawing method and apparatus
02/21/2007CN1916159A Active prepartion of natto bacterium, and prepartion method
02/21/2007CN1916063A Method for producing starch of acorn rich in selenium
02/21/2007CN1915313A Medicinal food for treating night sweat disease in deficency of the splinic qi type, and preparation method
02/21/2007CN1915117A Method for preparing compound beverage of sweet potato from wastewater of sweet potato
02/21/2007CN1915107A Halogen steamed stuffed bun and preparation method
02/21/2007CN1915106A Boiled rice dumpling of sea cucumber
02/21/2007CN1915105A Golden color boiled rice dumpling in low sugar
02/21/2007CN1915104A Delicacy nourishment dumpling and preparation method
02/21/2007CN1915103A Methof for processing and producing foodstuff of locust
02/21/2007CN1915102A Whole blood food and production method
02/21/2007CN1915101A Transparent staple food with flour stuffing, and prepartion method
02/21/2007CN1915100A Method for steeping, cooking, frying the five cereals and miscellaneous grain crops, and application
02/21/2007CN1915099A Seafood food
02/21/2007CN1915098A Method for producing edible fishmeal
02/21/2007CN1915097A Seafood beef granule and preparation method
02/21/2007CN1915096A Method for preparing seafood fruit of fish
02/21/2007CN1915095A Technique for preparing fumatory fragrant lees fish, and preparing technique
02/21/2007CN1915094A Method of preparing fried inkfish cakes
02/21/2007CN1915093A Fish bean curd and preparation method
02/21/2007CN1915092A Active quick dissolving full valued bone powder, and preparation method
02/21/2007CN1915091A Method for preparing sausage
02/21/2007CN1915090A Method for preparing preserved duck of cinnamon tea
02/21/2007CN1915089A Method for developing new production of formed series by integrating techniques for oil sopping pork skin
02/21/2007CN1915088A Method for preparing hand-grasping mutton
02/21/2007CN1915087A Formula of instant powder for mutton, and fabricating technique
02/21/2007CN1915086A Appetitive stomachic health care food
02/21/2007CN1915085A Hot pepper cake and preparation method
02/21/2007CN1915084A Primary taste Flavoring of onion sauce, and preparation method
02/21/2007CN1915083A Flavoring of mixed ginger and garlic, and preparation method
02/21/2007CN1915082A Flavoring of oil cocked ginger granule, and preparation method
02/21/2007CN1915081A Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
02/21/2007CN1915080A Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
02/21/2007CN1915079A Deep fried chip of taro, and preparation method
02/21/2007CN1915078A Technical method for fabricating potato sausage with flesh odor flavor enhanced
02/21/2007CN1915077A Method for producing health product of firedrake fruit seed
02/21/2007CN1915076A Method for producing bean curd of banjiuye
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