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)
11/2005
11/02/2005CN1689436A Non-puffing quick-stewing brown rice and its processing method
11/02/2005CN1689435A Nutrition balanced fruit and coarse grain snack
11/02/2005CN1689434A Instant vermicelli and its production method
11/02/2005CN1689433A Fresh keeping rice bran and rice bran bi-directional fresh keeping method
11/02/2005CN1689414A Multilayer edible moisture barrier for food products
11/02/2005CN1225549C Method for cultivating domestic fungus and preparing raw material of foodstuff and pharmaceutical using the domestic fungus
11/02/2005CN1225482C Alpha amylase resistant polysaccharides, production method and use thereof and food products containing said polysaccharides
11/02/2005CN1225278C Nutrient healthy powder for delaying senescence
11/02/2005CN1225273C Nutritious health care food and preparation process thereof
11/02/2005CN1225237C Cosmetic method for treating skin
11/02/2005CN1225212C Vapour explosion cracking method for cell wall of marine algae
11/02/2005CN1225211C Method for producing hypohaline ham under temperature/humidity controlled enclosed condition
11/02/2005CN1225210C Technology for producing nucleic acid food by biologic enzymolysis method
11/02/2005CN1225209C Health food for cancer patient and preparing method thereof
11/02/2005CN1225208C Pharynx-clearing and throat-moistening health food
11/02/2005CN1225207C Edible mushroom powder and its producing method
11/02/2005CN1225206C Composite curry paste and its preparing method
11/02/2005CN1225205C Wheat jam and its making process
11/02/2005CN1225204C Soy sauce brewing process
11/02/2005CN1225203C Process for preparing flavouring of seafood (fish and shellfish) by multi-enzyme method
11/02/2005CN1225202C Mushroom hoisin chilli sauce and method for making same
11/02/2005CN1225201C Starch lump making process using sweet potato starch
11/02/2005CN1225200C Method for producing fruit and vegetable crisp chip by employing normal pressure heat drying and vacuum oil frying for combined dehydration
11/02/2005CN1225199C Fresh ginger extract health food and novel use thereof
11/02/2005CN1225198C Heat-clearing factor
11/02/2005CN1225197C Nutrient health-care bean sheet and processing device therefor
11/02/2005CN1225196C Method for processing special maize flour
11/02/2005CN1225195C Sweet potato stripes and the process for production thereof
11/02/2005CN1225194C Technology of producing steamed bread
11/02/2005CN1225193C Process for prodn. of pyramid-shaped dumpling made of glutinous rice wrapped in bamboo leaves
11/02/2005CN1225192C Honey of gastrodia tuber
11/02/2005CN1225191C Method for preparing flaxseed foods using flaxseed as raw material
11/02/2005CN1225184C 棒状运动食品 Food rod movement
11/02/2005CN1225183C Selenium-riched protein and selenium-riched amino acid, prepn. method and use thereof
11/01/2005US6960362 Stabilized aroma-providing components and foodstuffs containing same
11/01/2005US6960341 Bifidobacteria and preparations containing them
11/01/2005US6960300 Process for preparing water soluble diterpenes and their applications
11/01/2005US6959641 Barbeque stick for barbeque stove
11/01/2005CA2315464C Trans free hard structural fat for margarine blend and spreads
11/01/2005CA2164503C Counter current diffusion extractor
10/2005
10/30/2005CA2504724A1 Method for vacuum packaging pre-cooked lobsters
10/27/2005WO2005100891A1 Method and apparatus for reduced pressure drying using microwave
10/27/2005WO2005100614A1 Method for reducing the content of pathogenic organisms present in food materials
10/27/2005WO2005100407A1 A new generation of starchy products
10/27/2005WO2005099761A1 Dietary supplement and method of processing same
10/27/2005WO2005099753A1 Anti-gluten egg yolk antibodies for the treatment of celiac disease
10/27/2005WO2005099735A1 Lipase inhibitor containing component of leaf of hardy rubber tree
10/27/2005WO2005099734A1 Lipase inhibitor containing water extract from leaf of hardy rubber tree
10/27/2005WO2005099725A1 Preventive and/or remedy for inflammatory bowel diseases
10/27/2005WO2005099686A1 Edible composition having effects of promoting the production and release of calcitonin gene-related peptide
10/27/2005WO2005099491A2 An apparatus and a method for cooking garlic
10/27/2005WO2005099490A2 Container inhibiting microbial growth in liquid nutrients
10/27/2005WO2005099489A2 Minimizing growth of micro-organisms in liquid nutrients by limitation of essential metal ions
10/27/2005WO2005099487A1 Liquid egg yolk product comprising lysophospholipoprotein
10/27/2005WO2005099486A1 Process for preparing lagerstroemia speciosa l. extract
10/27/2005WO2005099485A1 Health food, process for producing the same and dried matter or extract
10/27/2005WO2005099484A1 Water continuous product comprising sterol or stanolester and a tocopherol
10/27/2005WO2005099483A1 Ingestible composition
10/27/2005WO2005099482A2 Using carbon dioxide to separate tallow from meat
10/27/2005WO2005099481A1 Processed soybean and process for producing the same
10/27/2005WO2005099480A1 Food bar with reduced hardness
10/27/2005WO2005099476A1 Improved distillation process
10/27/2005WO2005099473A1 Cooling composition
10/27/2005WO2005099472A1 Method of inhibiting product of cacao bean processing from generating 2,3-butanedione
10/27/2005WO2005099467A1 Authentic refried beans rapidly produced from dehydrated starting material
10/27/2005WO2005099466A1 Treating meat from dark-cutting carcasses using an acidification process
10/27/2005WO2005099465A1 Process for the simultaneous surface treatment, apportioning and shaping and conservation of foodstuffs such as meat and sausage products, sausage meat or the like
10/27/2005WO2005099455A1 Dietary supplements containing extracts of cinnamon and methods of using same to enhance creatine transport
10/27/2005WO2005067734A3 Process for the production of compositions containing ribonucleotides and their use as flavouring agents
10/27/2005WO2005055740A3 Cooking appliance
10/27/2005US20050241025 Soybean containing high levels of free amino acids
10/27/2005US20050241014 Nutritionally enhanced plants
10/27/2005US20050239886 Method of suppressing immune response by reducing intracellular content of glutathione in macrophages and monocytes
10/27/2005US20050239883 Composition for lowering internal lipid content
10/27/2005US20050239181 Continuous process for producing ethanol using raw starch
10/27/2005US20050239131 Interactive system for presenting and eliminating substances
10/27/2005US20050238792 Edible film compositions for processing of meat products
10/27/2005US20050238791 Liquid batter containing soy protein and soy fiber; has not more than 5 grams non-fiber carbohydrate per serving
10/27/2005US20050238790 producing acidic gel foods of soybean protein by heating 4-20% by weight solution of acid-soluble soybean protein in water or water and alcohol with pH of 3.0-4.5, addition of acid having two or more acid groups in one molecule or salt thereof, addition of salt of other acid, addition of anionic polymer
10/27/2005US20050238789 Polymer having reactive pendant groups, wherein the polymer does not include cyclic anhydride repeat units; derivatized with the antioxidant molecule; less toxic to humans and animals, use with edible product, a packaging material, a soap, a cosmetic agent, a petroleum product, a lubricant, a paint
10/27/2005US20050238788 heating a mixture of xylose, water, edible oils and threonine, methionine and serine, produce a Maillard reaction product mixture and encapsulating sodium chloride particles, using the reacrion product; food additives including preservatives having storage stability
10/27/2005US20050238787 Cleaning beans, pressure cooking, beans are deposited on a perforated conveyor for transportation through a first dehydrator which reduces the moisture content; cooked dehydrated pinto beans are then directed roller mill to convert the beans into flakes
10/27/2005US20050238785 Sauces comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
10/27/2005US20050238784 Soups comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
10/27/2005US20050238782 Alginate or low-methoxy pectate gel
10/27/2005US20050238779 Low-calorie beverages and sweetener composition with improved palatability
10/27/2005US20050238778 Composition of matter comprising xylitol, natural and/or artificial flavors, and a flavor enhancer
10/27/2005US20050238777 Condensed palatinose and method for producing the same
10/27/2005US20050238774 Cotton candy machine
10/27/2005US20050238770 Method for frying products
10/27/2005US20050238763 Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life
10/27/2005US20050238761 Method and device for coating food products with an upper layer of coating material
10/27/2005US20050238760 Food products fortified with calcium and method of preparation
10/27/2005US20050238735 Orals dosage Noni formulations
10/27/2005US20050238731 Composition and method for treating the effects of diseases and maladies of the upper digestive tract
10/27/2005US20050238694 Satiety inducing composition
10/27/2005US20050238693 Process for the preparation and activation of susbstances and a means of producing same
10/27/2005US20050238675 Water-soluble formulations of fat soluble vitamins and pharmaceutical agents and their applications
10/27/2005US20050238654 Compositions and methods for weight loss
10/27/2005US20050238590 Incorporation of exogenous lactic bacteria into the oral microflora
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