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)
08/2005
08/31/2005CN1662153A Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
08/31/2005CN1662152A Nutritious compositions for detoxification and cancer prevention
08/31/2005CN1662147A Delivery systems for functional ingredients
08/31/2005CN1662142A Oil body associated protein compositions, methods of and use thereof for reducing the risk of cardiovascular disease
08/31/2005CN1661031A Method for enzyme hydrolyzing zein through two steps method
08/31/2005CN1661015A Glutathione synthetase-coding gene of candida utilis
08/31/2005CN1660847A Folic acid
08/31/2005CN1660732A Technique for extracting and preparing policosanol and application
08/31/2005CN1660406A Short peptide type nutriend emulsion inside bowel and producing method
08/31/2005CN1660137A Calcium with biological activity in use for pharmacy and food additive, and preparation method
08/31/2005CN1660065A Use of docosahexaenoic acid and arachidonic acid enhancing the growth of preterm infants
08/31/2005CN1659982A Ultra-high pressure method for keeping fresh of fat liver of goose
08/31/2005CN1659981A A kind of ketchup tomato
08/31/2005CN1659980A Spicy crackling pieces for being eaten together with rice or bread and preparation method
08/31/2005CN1659979A Convenience type braising dish
08/31/2005CN1659978A Instant type tonic braised noodle
08/31/2005CN1659973A Method for preparing peach pieces of highland barley wild oat and bee sugar
08/31/2005CN1659969A Keeping fresh and protecting color for fruits of longan
08/31/2005CN1216987C Noodle preparing method
08/31/2005CN1216897C Application of tribulus spirosteroid spaonin compound in preparation of antifungal medicine
08/31/2005CN1216602C Combination of lipoic acids and conjugated acids for treating diabetic disorders
08/31/2005CN1216552C Burdock low-temp. meat product
08/31/2005CN1216551C Vegetable spicy roasted duck and making method thereof
08/31/2005CN1216550C Process for preparing salted pig head meat
08/31/2005CN1216549C Process for producing flaor-enhancing raw material for foods
08/31/2005CN1216548C Method for preparing alkaline alfalfa powder
08/31/2005CN1216547C Tech for producing dry vermicelli
08/31/2005CN1216546C Fermented rich beverage and its preparing process
08/31/2005CN1216545C Production method of biological brewed ganoderma spore royal jelly
08/30/2005US6936703 Biocatalyst inhibitors
08/30/2005US6936588 homogenizing water, fat, a nitrogen-containing component, and carbohydrate with the inclusion of isomaltulose, pasteurizing for 10-30 seconds at 135 degrees c and sterilizing
08/30/2005US6936295 Method for treating liquid egg whites
08/30/2005US6936293 Method for preserving tuna
08/30/2005US6936292 Carthamus yellow colorant, wherein the total concentration of aroma component contained therein is no more than 100 ppm when the color value E10%1 cm is 160.
08/30/2005US6936290 Enzyme treated maple syrup and shelf stable products containing enzyme treated maple syrup
08/30/2005US6936289 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
08/30/2005US6936287 Water-soluble extract from olives
08/30/2005US6936284 Composition having anticancer activity
08/30/2005US6936283 For hangover treatment, comprising caffeine, Guarana, Yerba Mate, Eleutherococcus senticous, Panax ginseng, ginger, Glycyrrhiza glabra, ginkgo biloba and fructose; speeds alcohol and acetaldehyde metabolism
08/30/2005US6936187 Functionalized cubic liquid crystalline phase materials and methods for their preparation and use
08/30/2005US6935606 Formwork
08/30/2005US6935584 Which produce higher endosperm protein concentration and low levels of carotenoids; genetic engineering; wet milling
08/30/2005US6935226 includes a metal container that encloses woodchips; within the mass of the woodchips is located a frangible liquid container that ruptures when subjected to the heat of a barbeque grill
08/30/2005CA2245638C Gel composition method of making and products containing same
08/30/2005CA2153089C Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid
08/25/2005WO2005077521A1 Coated sherical seamless filled capsules
08/25/2005WO2005077464A1 Alcohol metabolism moderating composition
08/25/2005WO2005077419A1 Soft capsule preparation
08/25/2005WO2005077395A1 Physiologically active composition and process for producing the same
08/25/2005WO2005077384A1 Lipase activity inhibitor containing high-molecular weight polyphenol fraction, tea extract and process for producing the same
08/25/2005WO2005077349A1 HUMAN β-DEFENSIN PRODUCTION ACCELERATOR
08/25/2005WO2005077207A1 Dietetic bread
08/25/2005WO2005077206A1 Noodles, process for producing noodles and food material
08/25/2005WO2005077205A1 Process for producing frozen nigirizushi
08/25/2005WO2005077204A1 Frozen rolled sushi, process for producing frozen rolled sushi and container for packing frozen rolled sushi
08/25/2005WO2005077203A2 Low acrylamide food
08/25/2005WO2005077202A1 Fish maw glue products and preparation process thereof
08/25/2005WO2005077196A1 An oil-and-fat composition with weight-reducing function and its use in edible oil and food products
08/25/2005WO2005077195A1 Cold gelling pastry glaze based on pectin
08/25/2005WO2005076902A2 Flavoring matrix compositions, methods for preparing the same, methods for using the same, and food prepared from the same
08/25/2005WO2005076821A2 Soy sour cream compositions and methods of preparation
08/25/2005WO2005076797A2 Method of making a lubrication additive
08/25/2005WO2005076761A2 Composition for preenting a cold
08/25/2005WO2005076740A2 A process for producing sausage from fish
08/25/2005WO2005058054A3 Confectionery product
08/25/2005WO2005039313A8 Sulfur compounds for enhancing coffee aroma and resultant products containing same
08/25/2005US20050187254 Methods, compounds, and compositions for reducing body fat and modulating fatty acid metabolism
08/25/2005US20050187155 For systematical, local or topical inhibition of metalloproteinases
08/25/2005US20050186558 Adenocarcinomal cells for expression of whey protein and/or caseinoglycomacropeptide for use in treatment of diabetes
08/25/2005US20050186324 Cranberry piece produced by extracting desired amount of soluble fruit components raw fruit, infusion of extract with liquid coantainign sugar and soluble fruit components under gentle conditions; natural appearance and taste
08/25/2005US20050186323 Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil; emulsification of fatty acid in liquid egg; pasteurization to cause reduction in salmonella in the product; food processing
08/25/2005US20050186322 Scrambled egg snack food
08/25/2005US20050186321 includes liquid whole egg, vegetable oil, modified starch as freeze-thaw stabilizer, flavoring, sodium phosphates as pH controller for providing an egg patty which is capable of being folded and which has a texture, color, flavor and appearance similar to fresh eggs;
08/25/2005US20050186320 Acidic ph; enzyme degradation of starch; spray drying; sports beverage; high speed hydration; hypotonic
08/25/2005US20050186313 Method for decorating a fruit surface
08/25/2005US20050186312 Shelf-stable foodstuffs and methods for their preparation
08/25/2005US20050186311 Contacting food product with an amount of electrodialyzed composition effective for lowering pH of final product to 4.6 or less, the composition having total cation concentration of 1.0N or less, free chlorine content of 1 ppm or less, and pH 4.5 or less; organoleptic quality, shelf life
08/25/2005US20050186308 Sandwich-like tofu product prepared by kneading tofu containing 65 to 90% water, forming patty, and deep frying in oil, and a filling including vegetables, seaweed, meat, fish, shellfish, legumes/beans/seeds/nuts, eggs, dairy products, and oils and fats; low-carbohydrate; fast food substitute
08/25/2005US20050186306 Pieces of cereal-like core held together with binding agent, product being 30% or less in digestible carbohydrate; may be consumed as part of weight loss or maintenance program, or as nutritional support where escessive blood sugar is to be avoided, such as in subjects suffering from obesity or diabetes
08/25/2005US20050186298 Methods of stabilizing carotinoid-containing biomasses
08/25/2005US20050186293 Drinkable tea for therapy of dermatitis including eczema characterized in that it contains extracts drawn from one, two or more medicinal herbs selected from Lightyellow Sophora Root, Isatis Leaf, and Terminalia Fruit
08/25/2005US20050186269 Stabilized feverfew formulations
08/25/2005US20050186252 Chewable; organoleptic; partially hydrolyzed guar gum; no need for ingestion aid; compression molding
08/25/2005US20050186191 Lactic acid bacteria for the treatment and/or prophylaxis of giardiasis
08/25/2005US20050186190 Composition comprising alkaline sphingomyelinase for use as a dietetic preparation, food supplement or pharmaceutical product
08/25/2005US20050186188 Compositions containing probiotics and polysaccharides and methods of use
08/25/2005US20050186148 Prophylaxis or treatment of dental caries, dental plaque, and periodontal infection that include lactic bacteria that are not part of the resident microflora of the mouth, are low acidifying, and are capable of adhering directly to the pellicle of the teeth
08/25/2005US20050185069 Still camera with audio decoding and coding, a printable audio format, and method
08/25/2005US20050184176 Roller milled; particularly suitable for the production of tablets by direct compression
08/25/2005US20050183836 Enhanced fiber additive; and use
08/25/2005DE202004005570U1 Processed food for human consumption, produced on an industrial scale or craft-scale combining meat, sausage, sauce and baked food
08/25/2005DE19549645C5 Zuckerfreie Produkte und Verfahren zu deren Herstellung Sugar-free products and processes for their preparation
08/25/2005DE102004006115A1 Verfahren zur Herstellung von monodispersen acrylhaltigen Perlpolymerisaten Process for the preparation of monodisperse bead polymers containing acrylic
08/25/2005DE102004006106A1 Verfahren zur Herstellung von Trockenpulvern eines oder mehrerer Carotinolde A process for producing dry powders of one or more Carotinolde
08/25/2005DE102004005338A1 Kalzium-Angereicherte Lebensmittel Calcium-fortified foods
08/25/2005CA2557113A1 Coated spherical seamless filled capsules
08/25/2005CA2555369A1 Cold gelling pastry glaze based on pectin
08/25/2005CA2555099A1 Alcohol metabolism moderating composition
08/25/2005CA2553281A1 Flavoring matrix compositions, methods for preparing the same, methods for using the same, and food prepared from the same
08/24/2005EP1566446A1 beta-1,4-MANNOBIOSE-CONTAINING COMPOSITION
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