| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 06/14/2006 | CN1259002C Process for producing foods having good keeping qualities and food keeping agents |
| 06/14/2006 | CN1258999C Preparing process for extracting flavone using duck wheat as material |
| 06/14/2006 | CN1258997C Preparation method of soft-skin silkworm chrysalis instant food |
| 06/14/2006 | CN1258996C Method for processing sunflower seeds |
| 06/14/2006 | CN1258995C Method for producing vinegar soaked fish and mixed liquid by said method |
| 06/14/2006 | CN1258994C Fruit vinegar chewing tablet food |
| 06/14/2006 | CN1258993C Method for preparing food fibre using fermentation liquor of biomass ethanol preparing system |
| 06/14/2006 | CN1258992C Gingkgo white sauce and its production method |
| 06/14/2006 | CN1258991C Schisandra fruit vine peel seasoning |
| 06/14/2006 | CN1258990C Method for processing leisure seasoning dewatered fruit and vegetable |
| 06/14/2006 | CN1258989C Method for producing Sushi rice |
| 06/14/2006 | CN1258988C Composite bean products |
| 06/14/2006 | CN1258987C Compound pet food and its production method |
| 06/14/2006 | CN1258983C Nano-class natural lycopene product and its preparing process |
| 06/14/2006 | CA2530093A1 Supplemental dietary composition for promoting weight loss |
| 06/13/2006 | USRE39125 Swallowing-assistive drink |
| 06/13/2006 | US7060726 Antibacterial agent |
| 06/13/2006 | US7060482 Thermostable xylanases |
| 06/13/2006 | US7060318 Dehydrated potato flakes |
| 06/13/2006 | US7060317 40%-60% broken cells; 16%-27% amylose; 5%-10% moisture; and at least 0.1% emulsifier. used to prepare a more cohesive, non-adhesive, machineable dough. |
| 06/13/2006 | US7060316 Oil or fat composition |
| 06/13/2006 | US7060315 Treating the aroma-containing component with an aroma-improving agent of a nucleophile; reduces harsh, rubbery, earthy notes and enhance smoothness in Robusta coffee beans |
| 06/13/2006 | US7060314 Processing of foodstuff strips, in particular a continuous layer of natural or process cheese into an endless cheese roll. |
| 06/13/2006 | US7060313 After fruit juice extraction, recovering citrus oil, aromas from peels, producing pectin pomace; food processing by adding water, heating, pressing, evaporating; low biological oxygen demand, the effluent water can be discharging into sewage systems; recycling waste |
| 06/13/2006 | US7060311 Method for packaging a composite food portion |
| 06/13/2006 | US7060310 Food having suppressed freezing-denaturation |
| 06/13/2006 | US7060309 Cooking in vacuum vessel; releasing gases |
| 06/13/2006 | US7060305 extracts contain higher concentration of isoflavones; used to treat erectile dysfunction or malfunction |
| 06/13/2006 | US7060302 Metal-containing compositions, preparations and uses |
| 06/13/2006 | US7060263 Super absorption Coenzyme Q10 |
| 06/13/2006 | US7059317 Conveyer oven |
| 06/13/2006 | US7059241 Cutter blade of a fruit and vegetable juice extractor |
| 06/13/2006 | US7059240 Double heating-type pots |
| 06/13/2006 | CA2388889C Soybean oil having high oxidative stability |
| 06/13/2006 | CA2268390C Enzyme preparations and process for producing noodles |
| 06/08/2006 | WO2006060812A1 Egg-filled food product |
| 06/08/2006 | WO2006060596A2 Method of separating meat components via centrifuge |
| 06/08/2006 | WO2006060578A2 Nutritional supplements containing xanthone extracts |
| 06/08/2006 | WO2006059897A1 Sphingolipids in treatment and prevention of steatosis and of steatosis or of hepatotoxicity and its sequelae |
| 06/08/2006 | WO2006059892A1 Method for the production of non-fried snacks and product thus obtained |
| 06/08/2006 | WO2006059730A1 Composition for body fat reduction |
| 06/08/2006 | WO2006059714A1 Composition for prevention and/or treatment of bone diseases, physiologically functional or health foods containing the composition, and medicinal preparations containing the composition as the active ingredient |
| 06/08/2006 | WO2006059670A1 Chitosan complex |
| 06/08/2006 | WO2006059610A1 Processed potato and process for producing the same |
| 06/08/2006 | WO2006059541A1 Gelatinous food base |
| 06/08/2006 | WO2006059441A1 Emulsified food packed into container |
| 06/08/2006 | WO2006059408A1 Lactic acid bacterium binding to human abo blood types |
| 06/08/2006 | WO2006059397A1 Antistress food |
| 06/08/2006 | WO2006058893A2 Use of diacetyl trimer as an aromatic and flavouring substance |
| 06/08/2006 | WO2006058758A1 Nutrition bar |
| 06/08/2006 | WO2006058695A1 Increasing the protein concentration of animal organisms |
| 06/08/2006 | WO2006058671A1 Aqueous dispersions of a mixture of only slightly water soluble or water insoluble active substances and a single-celled protein material |
| 06/08/2006 | WO2006058634A1 Nutrition bar or other food product and process of making |
| 06/08/2006 | WO2006058609A1 Food product |
| 06/08/2006 | WO2006058538A1 Method for producing a denatured protein material |
| 06/08/2006 | WO2006058470A1 A process for producing quick-frozen chinese yam |
| 06/08/2006 | WO2006058469A1 A process for producing quick-frozen burdocks |
| 06/08/2006 | WO2006058373A1 Novelty food item and method |
| 06/08/2006 | WO2006034620A8 The preparation method for sushi boiled rice |
| 06/08/2006 | WO2005111224A3 Water-soluble coenzyme q10 in inclusion complex with beta-cyclodextrin, process of preparing, and use thereof |
| 06/08/2006 | US20060121578 Mutant bacterial strains of the genus sphingomonas deficient in production of polyhydroxybutyrate and a process of clarification of sphingans and compositions thereof |
| 06/08/2006 | US20060121178 Clear soluble potassiumtripolyphosphate, sodiumpolyphosphate |
| 06/08/2006 | US20060121177 Process for pure aquatic ham or chinese ham containing fish |
| 06/08/2006 | US20060121176 Soy protein-containing composition having improved functionality |
| 06/08/2006 | US20060121172 Sports drink composition for enhancing glucose uptake into the muscle and extending endurance during physical exercise |
| 06/08/2006 | US20060121171 consisting predominantly of 2S storage protein, known as napin, having improved solubility; formed by heat treatment of aqueous supernatant from canola protein micelle formation and precipitation; beverages |
| 06/08/2006 | US20060121170 Rubbery gels made from vegetable oils |
| 06/08/2006 | US20060121169 Artistic pasta and method of making |
| 06/08/2006 | US20060121168 Anti-boil-over compositions and methods for microwave oven cooking of dry pasta |
| 06/08/2006 | US20060121164 Low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and/or falling within the standard of identity for chocolate products |
| 06/08/2006 | US20060121159 Drinkable omega-3 preparation and storage stabilization |
| 06/08/2006 | US20060121158 Weight management beverage |
| 06/08/2006 | US20060121129 Dietary supplement |
| 06/08/2006 | US20060121091 Cellular uptake of bioactive agents |
| 06/08/2006 | US20060121015 Probiotic bifidobacterium strains |
| 06/08/2006 | US20060120978 Dihydroxyphenyl compounds and glucoside compounds thereof |
| 06/08/2006 | US20060118551 Tray for frozen food, package of frozen food, package of frozen sushi, and method of thawing frozen sushi |
| 06/08/2006 | US20060118000 Water dispersible compositions containing natural hydrophilic water-insoluble pigments, methods of preparing same and their use |
| 06/08/2006 | DE102004059460A1 Solid or liquid composition, useful e.g. to promote and/or support digestive- and liver activity and prevent and/or treat digestive complaints, comprises artichoke ingredients in combination with pineapple and/or papaya ingredients |
| 06/08/2006 | DE102004058079A1 Steigerung des Proteinanteils tierischer Organismen Increase in the protein fraction of animal organisms |
| 06/08/2006 | DE102004057587A1 Wässrige Dispersionen eines Gemisches schwer wasserlöslicher oder wasserunlöslicher Wirkstoffe und eines Einzellerproteinmaterials und daraus hergestellte Trockenpulver Aqueous dispersions of poorly water-soluble or water-insoluble mixture of active ingredients and a single-cell protein material and derived dry powder |
| 06/08/2006 | DE102004055932A1 Zubereitung enthaltend oxidierte Flavonoid-Derivate Preparation containing oxidized flavonoid derivatives |
| 06/08/2006 | DE102004054620A1 Geranonitril-Substitut Geranonitrile substitute |
| 06/08/2006 | DE102004023778A1 Verwendung von Wirkstoffkomplexen aus Pflanzen der Familie Zosteraceae Use of active compound complexes from plants of the family Zosteraceae |
| 06/08/2006 | CA2594828A1 Egg-filled food product |
| 06/08/2006 | CA2589649A1 Method of separating meat components via centrifuge |
| 06/08/2006 | CA2589368A1 Nutrition bar |
| 06/08/2006 | CA2588991A1 Human abo blood group-binding lactobacilli |
| 06/08/2006 | CA2586323A1 Aqueous dispersions of a mixture of only slightly water soluble or water insoluble active substances and a single-celled protein material |
| 06/07/2006 | EP1666539A1 Carminic acid complex compound, method for the production thereof, a food product and beverage |
| 06/07/2006 | EP1666445A1 Reduced coenzyme q sb 10 /sb crystal excelling in stability and composition containing reduced coenzyme q10 crystal |
| 06/07/2006 | EP1666405A1 Apparatus for forming a head of froth on a beverage |
| 06/07/2006 | EP1666176A1 Platinum nanocolloid solution, process for producing the same and drink containing platinum nanocolloid |
| 06/07/2006 | EP1666051A2 Remedies |
| 06/07/2006 | EP1666036A1 Hair restorer |
| 06/07/2006 | EP1665940A1 Diet food |
| 06/07/2006 | EP1665939A1 Process for producing protein hydrolysate and protein hydrolysate |
| 06/07/2006 | EP1665938A1 Coated oat and corn grit products and method |
| 06/07/2006 | EP1665937A1 Oil-in-water emulsified composition |
| 06/07/2006 | EP1664794A2 Increasing the bioavailability of carotenoids by enzymatic hydrolysis of the corresponding fatty acid esters |