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)
05/2005
05/25/2005CN1618321A Pure natural thickening agent, and its prodn. method
05/25/2005CN1618320A 复合体 Complex
05/25/2005CN1618317A Composite fish bait for fry of brill
05/25/2005CN1618313A Natural plant type forage additive, and prepn, method therefor
05/25/2005CN1618309A Soybean ovolecithin granula
05/25/2005CN1618308A Soybean ovolecithin capsule
05/25/2005CN1618307A Method for producing shrimp hydrolyzation liquid contg. sodium-free salt
05/25/2005CN1618305A Health paste sweet, and prepn. method therefor
05/25/2005CN1618303A Health-care oil for preventing cardiovascular and cerebrovascular disease
05/25/2005CN1618302A Method for producing nutrition soybean milk contg. aloes
05/25/2005CN1618299A Technique for making pickled eggs without use of mud or water
05/25/2005CN1203086C Protein composition and process for isolating protein composition from muscle source
05/25/2005CN1202916C Steam process and machine for producing rice-flour noodles
05/25/2005CN1202755C Millet, rice, maize flour dupmling production method
05/25/2005CN1202754C Health-care sweet dumplings made of red glutinous rice flour
05/25/2005CN1202753C Cooking aid
05/25/2005CN1202752C Method for making alga instant sheet
05/25/2005CN1202751C Preparation method for seacucumbus whole powder food
05/25/2005CN1202750C Preparation method for oyster capsule food
05/25/2005CN1202749C Preparation method for abalone food raw liquid
05/25/2005CN1202748C Producing method for instant, full content and emulsion type frog fat product
05/25/2005CN1202747C Sea cucumber nutrient agent and its preparation method
05/25/2005CN1202746C Kidney fonifying soup foodstuff containing animal penis
05/25/2005CN1202745C Nourishing soup foodstuff containing deer placenta
05/25/2005CN1202744C Aloe vinegar tablet
05/25/2005CN1202743C Granular carrier for essence used in solid beverage and condiment
05/25/2005CN1202742C Process for producing pickled vegetable by using lactobacillus
05/25/2005CN1202740C Bean products containing alga and its preparation method
05/25/2005CN1202739C Process for making bean curd with whole bean, without residue and its coagulator
05/25/2005CN1202738C Health cooked wheaten food products of Jew's-ear and buckwheat and its producing method
05/25/2005CN1202734C Special liquid feed for sucking pig
05/25/2005CN1202732C Process for producing soybean protein
05/24/2005US6897358 For altering any starch-storing plant, preferably cereals, in particular wheat, so that it synthesizes a modified starch
05/24/2005US6897202 Spray dry products, comprising glucose, maltotriose, oligosaccharides or polysaccharides of glucose; use in foods, cosmetics, and pharmaceuticals, soluble in aqueous solvents
05/24/2005US6896925 Pasta, rice, fresh and frozen vegetables and meats may be instilled with desirable organoleptic qualities by cooking in water containing salt at least two salts containing Ca, Mg, Zn, and/or Cu cations (especially glutamates)
05/24/2005US6896922 Oil-cooked or baked potatoes
05/24/2005US6896919 Cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce and method of making
05/24/2005US6896917 Process for preparation of protein-hydrolysate from soy flour
05/24/2005US6896915 Applying a solution containing of a glaze base containing a converted starch to the food; drying the food
05/24/2005US6896913 Antihistamine composition
05/24/2005US6896912 Made of parasitic herb, and alder and/or schizandrae fructus, optionally supplemented with torilis fructus and/or polygalae japonica herba.
05/24/2005US6896896 Isolated from tuberous and corm vegetables (sweet potatoes), konjak tobiko powder, and cottonseed oil cakes
05/24/2005US6896895 Carotenoid esters, carotenoid-enriched feeds, and methods of pigmenting foods and foodstuffs
05/24/2005US6896608 Method and apparatus for the preparation of alimentary soft granular caviar
05/24/2005CA2366768C Long flavor duration releasing structures for chewing gum
05/24/2005CA2366757C Apparatus and method for treating ammoniated meats
05/24/2005CA2252051C Free flowing fat compositions
05/24/2005CA2135431C Coating of frozen confectionery
05/21/2005CA2486838A1 Organic amine salts of glutamic acid derivatives and their application
05/19/2005WO2005044778A1 Use of alkene carboxlic acid n alkylamides as flavouring agents
05/19/2005WO2005044769A1 Process for the preparation of alpha- and beta-cryptoxanthin
05/19/2005WO2005044290A1 Glucose absorption inhibitor and process for producing the same
05/19/2005WO2005044284A1 Compositions and uses therof
05/19/2005WO2005044283A1 Allergic constitution ameliorator
05/19/2005WO2005044247A1 Pharmaceutical composition containing guaiacol derivatives and syringol derivatives extracted from natural plant vinegar
05/19/2005WO2005044069A1 Food warming apparatus and method
05/19/2005WO2005044066A2 Filter with sweetener
05/19/2005WO2005044024A1 Corn grain-flavouring method
05/19/2005WO2005044023A1 Method of producing heat-stable, textured food products from natural raw materials, and products thus obtained
05/19/2005WO2005044022A1 A removal method of agricultural chemical residues on root crops and new functional foods derived from its process
05/19/2005WO2005044021A1 Pine needle extract
05/19/2005WO2005044019A2 Method for adhering large seasoning bits to a food substrate
05/19/2005WO2005044018A1 Improved nixtamalization process
05/19/2005WO2005044013A2 Acid-stable soy protein and fortified food or beverage
05/19/2005WO2005032272A3 Frozen-processed fish food, frozen fish block, method of freeze-processing fish and method of frozen-transportation of fish
05/19/2005WO2005020702A3 Method and apparatus for applying glaze or other coatings to food products
05/19/2005WO2005015158A9 T1r hetero-oligomeric taste receptors, cell lines that express said receptors, and taste compounds
05/19/2005WO2004103090A3 Protein enhanced low carbohydrate snack food
05/19/2005WO2004103089A3 Protein enhanced low carbohydrate snack food
05/19/2005WO2004095951A3 Food products comprising natural extracts or fragrances of plants together with aminoacids and use thereof for fighting smoke addiction
05/19/2005WO2004073928A3 Methods and composition for dust and erosion control
05/19/2005WO2004015125A9 Process for preparing peptides with anti-hypertensive properties
05/19/2005WO2004010801A8 Coated food product, composition, method and apparatus for making same
05/19/2005US20050108788 Genes participating in the synthesis of fatty acid having trans-11-,cis-13-conjugated double bond and utilization thereof
05/19/2005US20050107515 Food coating substance containing a softener-free aqueous copolymer poly(vinyl ester) dispersion, production and use thereof
05/19/2005US20050107470 treatment of infertility
05/19/2005US20050107452 Black soybean polysaccharides
05/19/2005US20050107338 Antiaging nutrients contains at least two components from acetyl-L-carnitine, N-acetyl cysteine, resveratrol, lecithin, and lipoic acid; reducing age-associated DNA damage, cognition activators, prevent hearing loss; Lipoic acid and acetyl-L-carnitine are not administered at same time; synergistic
05/19/2005US20050107311 buffalo milk and human milk have comparable GM1 and polysialo-ganglioside levels; infant formula; pet foods; instant milk
05/19/2005US20050107267 Lubricant composition
05/19/2005US20050106705 Yeast cultures propagated using alternating electric fields for use in regulation of triglycerides and cholesterol levels in blood
05/19/2005US20050106704 Yeast cultures propagated using alternating electric fields for use in treatment of autoimmune diseases
05/19/2005US20050106657 Using fungal propagation and fermentation to generate carotenoids for use as food and pharmaceutical supplements
05/19/2005US20050106311 suwari-inhibiting components such as phytin or phytic acid are reduced or removed as a fish paste additive; suwari refers to the gelation of salted Alaska Pollack surimi (mince)
05/19/2005US20050106309 Preparation method for minced meat products, with addition of feta type cheese and incorporation of olive oil
05/19/2005US20050106308 Deflavored vegetable powders, methods of making them, and systems for vegetable milling
05/19/2005US20050106307 Ginger plant containing curcumin, such as Ukon or turmeric is enhanced for use as a food by fermenting it with a starch and red koji mold
05/19/2005US20050106306 e.g. delayed foam collapse, delayed cover break, and/or heavy foam cling; e.g. adding crude Labiatae herb extract, carnosic acid or esters, carnosol, rosmariquinone, rosmanol, epi-rosmanol, isorosmanol, rosmaridiphenol, and/or 12-methoxycarnosic acid; below flavor threshold
05/19/2005US20050106305 Monatin (2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) is a naturally-occurring, high intensity sweetener from the plant Sclerochiton ilicifolius; carbohydrate-free, sugar-free, and contains nearly no calories; made via biosynthetic pathway
05/19/2005US20050106304 Sucrose acetate isobutyrate formulation
05/19/2005US20050106302 System and method for manufacturing a clarified butter product
05/19/2005US20050106299 Process and installation for warm dehulling soya
05/19/2005US20050106297 Method of manufacturing baked beverage in container
05/19/2005US20050106296 Coating with whey protein; improves the color, texture and crispiness of the cooked foodstuff; use with frozen foods, microwavable foods, pizza crusts, fried foods
05/19/2005US20050106295 In shell, by placing the eggs in a heated fluid at given temperature until there is a specified log reduction in salmonella bacteria within the eggs, removing and contacting wtih an antibacterial agent
05/19/2005US20050106294 Water-vapour and smoke permeable food casing comprising a rough, natural surface
05/19/2005US20050106292 High moisture, shelf-stable acidulated food products
05/19/2005US20050106287 comprising 69-97.7 wt % yeast (dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid eg lauric, myristic
05/19/2005US20050106286 Meat tenderization
05/19/2005US20050106282 Device for keeping a mold plate square, perpendicular and driving for a food product molding machine
1 ... 1333 1334 1335 1336 1337 1338 1339 1340 1341 1342 1343 1344 1345 1346 1347 1348 1349 1350 1351 1352 1353 ... 1985