| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 07/06/2005 | CN1633881A Health food with beautifying and age resisting function |
| 07/06/2005 | CN1633880A A health food and its production method |
| 07/06/2005 | CN1633879A Rice sausage |
| 07/06/2005 | CN1633875A Duck's egg membrane extraction preparation method |
| 07/06/2005 | CN1633867A Tartary buckwheat tea processing technology |
| 07/06/2005 | CN1633863A Nutritious and health milk drink |
| 07/06/2005 | CN1209452C Particles containing active in visco-elastic liquids |
| 07/06/2005 | CN1209402C Cellulose-containing composite |
| 07/06/2005 | CN1209376C Oxidation of starch |
| 07/06/2005 | CN1209296C Method and apparatus for producing high functional water containing titanium |
| 07/06/2005 | CN1209050C Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product |
| 07/06/2005 | CN1209049C Soya bean beverage |
| 07/06/2005 | CN1209048C Shellfish healthy beverage |
| 07/06/2005 | CN1209046C Roasted shrimp making process |
| 07/06/2005 | CN1209045C Process for preparing kelp food |
| 07/06/2005 | CN1209044C Clear water lobster making process |
| 07/06/2005 | CN1209043C Soft cattle bone food and preparation method thereof |
| 07/06/2005 | CN1209042C Blood jelly and preparation method thereof |
| 07/06/2005 | CN1209041C Nutritive agent for gastrointestinal function |
| 07/06/2005 | CN1209040C Production of instant dried bean milk cream and multi-purpose frying machine |
| 07/06/2005 | CN1209039C Method for producing cake with butter and chicken meat core |
| 07/06/2005 | CN1209035C Composition for preparing soybean meat analogues product |
| 07/06/2005 | CN1209032C Cream cheese sausage, and its mfg. method |
| 07/05/2005 | US6914075 Cystine derivative and agent for suppressing activation of inflammatory factors |
| 07/05/2005 | US6914073 Multivitamin/multimineral optimized for cardiovascular health containing increased levels of Vitamin E; does not leach vitamin E |
| 07/05/2005 | US6914043 Frozen food products comprising anti-freeze protein (AFP) type III HPLC 12 |
| 07/05/2005 | US6913913 Methods and compositions for treating renal failure |
| 07/05/2005 | US6913778 Infant formula compositions comprising increased amounts of alpha-lactalbumin |
| 07/05/2005 | US6913775 Cooked cereal dough products fortified with calcium and method of preparation |
| 07/05/2005 | US6913769 Treatment of hangover after alcohol comsumption |
| 07/05/2005 | US6913746 The polysaccharides in the complexes form an envelope which protects and carries immunoglobulins allowing their systemic absorption through gastric and mucosal membrane; polysacchride and immunoglobulins are bonded by ionic bonds |
| 07/05/2005 | CA2321982C Method for producing and shaping food, such as meat products and sausages |
| 07/05/2005 | CA2284209C Polydextrose as a fat absorption inhibitor in fried foods |
| 07/05/2005 | CA2245785C Dry food product of fermented soybeans |
| 07/05/2005 | CA2175823C A process for heat treating food product |
| 06/30/2005 | WO2005059643A1 Digital still camera with audio decoding and coding, a printable audio format, and method |
| 06/30/2005 | WO2005059183A1 Rice starch and method for preparing it |
| 06/30/2005 | WO2005059155A2 Method for the insolation of methionine from a fermentation supernatant |
| 06/30/2005 | WO2005059140A1 Transgenic plants with reduced level of saturated fatty acid and methods for making them |
| 06/30/2005 | WO2005059130A1 Arachidonic acid-containing plant and utilization of the same |
| 06/30/2005 | WO2005059084A1 Mashing process |
| 06/30/2005 | WO2005058974A1 Slowly digestible starch-containing foodstuff |
| 06/30/2005 | WO2005058973A1 Slowly digestible starch product |
| 06/30/2005 | WO2005058343A1 Bactericide against streptococcus mutans and streptococcus sobrinus |
| 06/30/2005 | WO2005058339A1 Composition for inhibiting thrombosis |
| 06/30/2005 | WO2005058335A1 Lactic acid producing bacteria and lung function |
| 06/30/2005 | WO2005058306A1 Glutamine-containing energy imparting amino acid composition or amino acid solution |
| 06/30/2005 | WO2005058302A1 Use of compositions comprising oleanic acid and ursolic acid for the preparation of a medicament for the treatment of hypersensitivity and hyperreactivity |
| 06/30/2005 | WO2005058255A1 Composition for improving skin, hair and coat health containing flavanones |
| 06/30/2005 | WO2005058071A1 Acidic protein food or drink and material thereof |
| 06/30/2005 | WO2005058070A1 Peptides having an ace inhibiting effect |
| 06/30/2005 | WO2005058069A1 Food additive and method for the production thereof |
| 06/30/2005 | WO2005058068A1 Method for preparing a food product comprising texturizers |
| 06/30/2005 | WO2005058066A1 Cooking fat product with improved spattering behaviour |
| 06/30/2005 | WO2005058057A2 Frozen aerated product |
| 06/30/2005 | WO2005058055A2 Frozen aerated confections and methods for their production |
| 06/30/2005 | WO2005058054A2 Confectionery product |
| 06/30/2005 | WO2005058052A1 Stabilization of milk-based products |
| 06/30/2005 | WO2005058051A1 Method for processing porous vegetal food products |
| 06/30/2005 | WO2005058045A1 Food additives, foods and methods of making foods |
| 06/30/2005 | WO2005058044A2 A process for producing an ultrafine-milled whole-grain wheat flour and products thereof |
| 06/30/2005 | WO2005046361B1 Protein powder and protein-containing drink obtained therefrom |
| 06/30/2005 | WO2005040752A3 Methods and systems for determining and controlling glycemic responses |
| 06/30/2005 | WO2005028610A3 The use of labiatae herb preparations for foam enchancement of beverages |
| 06/30/2005 | WO2005012334A8 Biologically non-degradable peptide, angiotensin converting enzyme inhibitor, drug and functional food |
| 06/30/2005 | WO2004034765A3 A method of increasing the conductivity of water and uses therefor |
| 06/30/2005 | US20050143459 Comprises alpha-linoleic acid and alpha-linolenic acid; dietetics; nutraceuticals |
| 06/30/2005 | US20050143343 Nutritional supplement for enhancing the production and effect of natural human growth hormone |
| 06/30/2005 | US20050143341 Novel substance having physiological property, method for producing the same and uses thereof |
| 06/30/2005 | US20050143340 Adenosyl-cobalamin fortified compositions |
| 06/30/2005 | US20050143321 Characterized by spontaneous increasing of the redox potential in relation to the potential of the hydrogen electrode; used in food industry, medicine, veterinary medicine, pharmaceutical industry, cosmetic industry, balneology, agriculture, fish farming |
| 06/30/2005 | US20050142279 surimi-base is a generic term for a hydrated concentrate of myofibrillar proteins which is obtained from fish flesh that has been minced, washed, strained and centrifuged several times to produce a protein gel used in the manufacture of kamaboko and other derived products |
| 06/30/2005 | US20050142278 Mixture of oils, proteins and amino acid |
| 06/30/2005 | US20050142277 exposing soya beans to an acidic aqueous solution; citric acid or ascorbic acid; spray-drying the soya milk to produce a spray-dried powder |
| 06/30/2005 | US20050142276 Peanut spread |
| 06/30/2005 | US20050142275 Non-lauric, non-trans, non-temper fat compositions |
| 06/30/2005 | US20050142274 Agglomeration of carbohydrates and fats particles in binders; contrast in textures |
| 06/30/2005 | US20050142271 Sucralose-containing composition and edible products containing the composition |
| 06/30/2005 | US20050142270 Functional sweetener |
| 06/30/2005 | US20050142266 "fastfood" Italian-style pasta dishes; pre-packaged cooked frozen pasta is immersed in boiling water, drained and then added (while still hot) to cold sauce, heating it |
| 06/30/2005 | US20050142264 exposing the nut to a low temperature; exposing the nut to a cryogen and separating the nut into a plurality of nut fragments |
| 06/30/2005 | US20050142263 Protecting vitamin and mineral value; heat drying fish meal and flour slurry forming sheets, cooling then applying water dispersable nutritional ingredients and breaking into pieces |
| 06/30/2005 | US20050142262 Method for formation of puffed cereal cakes |
| 06/30/2005 | US20050142257 Producing tasty, crunchy, golden brown meat, seafood, poultry or vegetable serving; coating with aqueous solution containing egg component and powdered hard cheese then frying |
| 06/30/2005 | US20050142255 Microwave browning without producing electrical arcs; protecting oven and food; utilizing film covering coated with aqueous ink containing natural polymer bind and carbon particles |
| 06/30/2005 | US20050142254 Composition for degrading aflatoxins and other toxic substances |
| 06/30/2005 | US20050142250 Animal wastes processed into fuels; homogenizing wastes; heating; pressurization |
| 06/30/2005 | US20050142249 Methods for reducing adverse effects of feeding formula to infants |
| 06/30/2005 | US20050142226 Blueberries, raspberries, pomegranates and/or extracts; free radical scavenging; flavor enhancement |
| 06/30/2005 | US20050142219 Essentially sodium-free potassium salt derived from seaweed |
| 06/30/2005 | US20050142209 Comprising bovine bones, cuttlefish bones, red algae and an organic acid (eg acetic acid, lactic acid or citric acid); pills; health food |
| 06/30/2005 | US20050142169 Comprises 3-methyl-2-hydroxy-2-cyclopenten-1-one; for foods, treats, toys |
| 06/30/2005 | US20050142167 Soluble highly branched glucose polymers and their method of production |
| 06/30/2005 | US20050142147 dividing into brown part and a white part; pulverizing; extraction with ethanol |
| 06/30/2005 | US20050142124 Nutrient compositions and methods for enhanced effectiveness of the immune system |
| 06/30/2005 | US20050142123 Comprising droplets of Coenzyme Q-10 dispersed in a matrix of a modified polysaccharide or a gelatin; supplement for human and animal nutrition |
| 06/30/2005 | US20050139085 Kernal Catcher |
| 06/30/2005 | DE10358328A1 Zusammensetzung und Verfahren zu ihrer Herstellung Composition and process for their preparation |
| 06/30/2005 | DE10357277A1 Mittel zur Verbesserung der Eisenaufnahme Means for improving the absorption of iron |
| 06/30/2005 | DE10356849A1 Process to prepare sliced, smoked fish for human consumption with low-temperature marinade fluid |