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)
10/2005
10/26/2005CN1685957A Full essence vegetable flour and its production method
10/26/2005CN1685956A Nutritive food and its preparation method
10/26/2005CN1685955A Poria health care noodles
10/26/2005CN1685954A Ophiopogon health care noodles
10/26/2005CN1685953A Cinnamon heath care noodles
10/26/2005CN1685952A Walnul kernel health care noodles
10/26/2005CN1685951A Cordyceps health care noodles
10/26/2005CN1685950A Kidney enriching spot eliminating health care noodles
10/26/2005CN1685949A Kidney supplementing yang invigorating health care noodles
10/26/2005CN1685948A Peach kernel health care noodles
10/26/2005CN1685947A Licorice health care noodles
10/26/2005CN1685946A Codonopsis root health care noodles
10/26/2005CN1685945A Lung moistening health care noodles
10/26/2005CN1685944A Qi boosting calm panting health care noodles
10/26/2005CN1685943A Glehnia root health care noodles
10/26/2005CN1685942A Health care noodles
10/26/2005CN1685941A Fresh rehmannia health care noodles
10/26/2005CN1685940A Solomon's seal health care noodles
10/26/2005CN1685939A Black date health care noodles
10/26/2005CN1685938A Red date health care noodles
10/26/2005CN1685937A Hawthorn health care noodles
10/26/2005CN1685936A Yin enriching heath care noodles
10/26/2005CN1685935A Yam health care noodles
10/26/2005CN1685934A Yin securing check sweating health care noodles
10/26/2005CN1685933A Red ginseng health care noodles
10/26/2005CN1685932A Processing formula of viscous corn and its processing method
10/26/2005CN1685931A Production method of nutritive rice flour
10/26/2005CN1685930A Normal energy metabolism composite essential vitamin micro element nutritive type white sugar product and its manufacturing method
10/26/2005CN1685929A Normal energy metabolism composite essential vitamin micro element and nutritive type white sugar product and manufacturing method
10/26/2005CN1685928A Preparation method of nano propolis product
10/26/2005CN1685927A Production method of bacterial cellulose gel for dish
10/26/2005CN1685926A Soya milk film salad oil pickles and its production method
10/26/2005CN1224400C Vitamin compatible micronutrient supplement
10/26/2005CN1224390C Pharmaceutical composition comprising pyrroloquinoline quinone for curing and preventing fatty liver
10/26/2005CN1224351C Wined vegetarian melon seed
10/26/2005CN1224350C Blood-sugar-regulating functional health-care food and preparation method thereof
10/26/2005CN1224349C Method for hydraulically processing sea cucumber at medium-low temperature
10/26/2005CN1224348C Fish-ham sausage with fish cubes and its making process
10/26/2005CN1224347C Dish with nourishing function
10/26/2005CN1224346C Spit roast meat
10/26/2005CN1224345C Preparation method for health food compounded by asparagus sprengreri, radix rehmanniae preparata, ginseng fibrous root, officinal dendrobium stem and royal jelly
10/26/2005CN1224344C Sugarless cake decorative agent (sugarless baking sweet taste improver)
10/26/2005CN1224343C Process for producing washed citrus oil flavors
10/26/2005CN1224342C Traditional Chinese medicine additive for preventing excessive internal heat when eating hot pepper foodstuff
10/26/2005CN1224341C Thick sauce made with sea food
10/26/2005CN1224340C Sargassum fusiforme dearsenifying process
10/26/2005CN1224339C Nutritive health food for reducing blood sugar and catharsis
10/26/2005CN1224338C Multifunctional nutritive instant food series
10/26/2005CN1224337C Convenience buckwheat flour and its making method
10/26/2005CN1224336C Buckwheat seedling powder preparing process
10/26/2005CN1224335C Method for preparing artificial bee bread
10/26/2005CN1224334C Application of hyaluronic acid in health-care food
10/26/2005CN1224322C Method and installation for making flour from ozone-treated grains
10/25/2005US6958164 Antithrombotic agents
10/25/2005CA2375161C Flexible food bag
10/25/2005CA2300413C Onion extract rich in sulfurized cyclic amino acid and process for producing the same
10/25/2005CA2262841C Method and apparatus for producing a food ingredient essentially consisting of muscle fibre proteins, and resulting ingredient
10/25/2005CA2241046C Reduced calorie fried snacks having a cooling sensation when placed in the mouth
10/25/2005CA2209592C Peanut spread having reduced fat and reduced calories
10/20/2005WO2005097972A1 Medium for lactic acid bacteria
10/20/2005WO2005097681A1 Low sodium salt of botanic origin
10/20/2005WO2005097171A1 Antiobesity drug
10/20/2005WO2005097152A1 Turmeric extract-containing composition having improved caking capacity
10/20/2005WO2005097151A1 Antioxidant composition and products containing the same
10/20/2005WO2005097150A1 Medicament for relief of symptoms of joint disorders and inflammatory conditions
10/20/2005WO2005097146A2 Dairy components effective for fat loss
10/20/2005WO2005097101A1 Sleep-improving composition
10/20/2005WO2005097092A1 Compound with vitamin k activity, particularly as additive for feeds, and preparation of the compound
10/20/2005WO2005097091A1 Composition comprising reduced-form coenzyme q10 and carotenoid compound
10/20/2005WO2005097085A1 Nutrient system for individualized responsive dosing regimens
10/20/2005WO2005096870A1 Hot knob
10/20/2005WO2005096848A1 A natural hazel beverage and its preparation
10/20/2005WO2005096847A1 Method of preparing a food ingredient and food product having angiotensin-i-converting enzyme inhibiting properties and products thus obtained
10/20/2005WO2005096846A1 Composition and method for enhancing the bioavailability of calcium and magnesium in dietary supplements and food additives
10/20/2005WO2005096845A1 Liquid concentrated formula
10/20/2005WO2005096844A1 Process for preparing maillard flavour preparations
10/20/2005WO2005096843A1 Taste improving substances
10/20/2005WO2005096842A2 Flavor selection and optimization process
10/20/2005WO2005096841A1 Use of ϝ-aminobutanoic acid for masking or reducing an unpleasant flavor impression, and preparations containing ϝ-aminobutanoic acid
10/20/2005WO2005096840A1 Kiwifruit extracts and extraction methods
10/20/2005WO2005096839A1 Method of improving properties of starch-containing food and property-improving agent
10/20/2005WO2005096838A1 Enzymatic process for acrylamide reduction in foodstuffs
10/20/2005WO2005096837A2 A ready-to-use therapeutic food composition or nutritional supplement & a method of making the same
10/20/2005WO2005096834A2 High soy protein nuggets and applications in food products
10/20/2005WO2005096833A1 Aerated frozen confections with whey and propylene glycol monoester of fatty acids
10/20/2005WO2005096832A2 Mcc/hydrocolloid stabilizers and edible compositions comprising the same
10/20/2005WO2005096831A1 Fortified confectionery products
10/20/2005WO2005096830A1 Process for producing rice cake food
10/20/2005WO2005096806A1 Rice plant having vaccine gene transferred thereinto
10/20/2005WO2005075078A3 Method for the production of monodispersed pearl polymers containing acrylic
10/20/2005WO2005069729A3 A device method and system for the application of content on to the surface of a beverage
10/20/2005WO2005053602A3 Dieting system and method based on controlled carbohydrate intake
10/20/2005WO2005049886A3 Plasma thin-film deposition method
10/20/2005US20050234248 Method of producing preparations rich in tocotrienol
10/20/2005US20050234132 pleasant extremely pungent and warm flavor reminiscent of ethanol, relatively long lasting; heat-generating effect for foodstuffs, spice mix, oral hygiene, perfume; lipase enzymatic amidation of 2,4-decadienoic acid ester with isobutylamine; simple process, very pure product isomer
10/20/2005US20050233059 Textured protein and process for producing processed food using the same
10/20/2005US20050233058 Aminoacid derivatives of dicarboxylic acids as flavor ingredients
10/20/2005US20050233057 Microwave egg pasteurization method and apparatus
10/20/2005US20050233055 Dressings comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
10/20/2005US20050233054 An oil or fat-containing food or food intermediate comprising a vegetable or animal oil/fat thickened by mixing with a 0.001-75 % amount of hydrated cyclodextrin; formation of cyclodextrin-fat complexes enhance hypocholesterolemichyperglyceridemia benefit; synergistic; oxidation resistance; dietetics
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