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)
03/2005
03/03/2005WO2002074911A3 Identification of gene expression alterations underlying the aging process in mammals
03/03/2005US20050050589 Soya cell strains with high isoflavone content
03/03/2005US20050049221 algins are reduced or eliminated; apoptosis-inducing food or beverage; organoleptic
03/03/2005US20050049208 Administering antifungal agents; combination with a low carbohydrate diet; antifungal agents such as fluconazole, nystatin, itraconazole, terbinafine, ketoconazole, clotrimazole, caspofungin, voriconazole, amphotericin B, flucytosine, and griseofulvin
03/03/2005US20050049207 Method of treating and preventing cancer
03/03/2005US20050048191 Bulking agents or slow energy release compounds; dietetics; extrusion; low calorie/digestibility
03/03/2005US20050048190 Cold water dispersible sago starch crosslinked with phosphorus oxychloride, epichlorohydrin, sodium trimetaphosphate, adipic anhydride, or acetic anhydride; pregelatinizing, bleaching; foods; high speed gelation; high strength, elasticity; smooth texture, mouth feel, cuttable; fillings, jellies, pudding
03/03/2005US20050048189 Meat-containing, strip-shaped food product and method of making same
03/03/2005US20050048188 Method for processing fish of red flesh
03/03/2005US20050048185 Film forming guar gum, plasticizer, bulking and pH control agent; oral care agent, breath freshener, drug, nutraceutical, salivary stimulant agent, cosmetic, agricultural active, vitamin, mineral, coloring agent, sweetener, flavorant, and/or fragrance; heating, hydrating, mixing, solubilizing, deaerating
03/03/2005US20050048184 UHT treated 100 % non-dairy whipping cream
03/03/2005US20050048183 Low carbohydrate pasta
03/03/2005US20050048181 High methoxyl pectin and whey protein; beverages, dairy drinks, yogurt, frozen desserts, sour cream, quark, fruit preparation, salad dressing, mayonnaise, sauces, and/or soy products
03/03/2005US20050048180 Apparatus and method for improving the dimensional quality of extruded food products having complex shapes
03/03/2005US20050048179 Utilising fluid flow of coolant from multi-channel die; measurement and evaluation of coolant temperature at outlet point; adjusting variables; foods, meats
03/03/2005US20050048172 Compositions of legume proteins and methods of use thereof for reducing acrylamide in cooked foods
03/03/2005US20050048171 Dough with sugar-based overcoating using container containing wheel
03/03/2005US20050048168 Starch for frozen desserts
03/03/2005US20050048166 Contacting meat with protease having high activity on troponin, myosin
03/03/2005US20050048165 Process for the preparation of Chapathi dough with reduced phytic acid level
03/03/2005US20050048149 Controlling weight, obesity; antidiabetic agents; using apple juice extract
03/03/2005US20050048145 Citrus-derived cosmetic and medicinal composition and associated methods
03/03/2005US20050048136 Rehydrating beverage with Rhodiola crenulata and D-ribose that enhances blood oxygen and relieves post-exertional muscle cramping and soreness
03/03/2005US20050048135 Mixture containing plant extract; renin, angiogenesis inhibitor; cardiovascular disorders; antidiabetic agents; liver disorders; gall stones; gastrointestinal disorders
03/03/2005US20050048128 Using ascorbic acid and petroleum jelly
03/03/2005US20050048125 Glycoprotein matrix compositions and methods related thereto
03/03/2005US20050048100 Containing active enzyme; cereals
03/03/2005US20050048088 Compositions comprising at least two nanoemulsions
03/03/2005DE10332591A1 Production of special food used in hospitals comprises crushing a foodstuff consisting of natural protein sources, fat, oil, vegetables, potatoes, rice, pasta products, grain and fruit, and bringing to a specified viscosity
03/03/2005CA2752188A1 Microwavable french fries, packaging and processing
03/03/2005CA2535951A1 Bacterial strains, compositions including same and probiotic use thereof
03/03/2005CA2535362A1 Lactic acid bacteria capable of stimulating mucosal immunity
03/03/2005CA2534694A1 Shortening system
03/02/2005EP1510586A1 A method of producing a low molecular weight organic compound in a cell
03/02/2005EP1510527A1 Sago-based gelling starches
03/02/2005EP1510141A1 Method of preparing a frozen, battered food product
03/02/2005EP1510140A1 Food compositions with ascorbic acid derivatives
03/02/2005EP1510139A1 Starches for reduced-fat fried food systems
03/02/2005EP1510138A1 Method of dehydrating olives for consumption and the equipment necessary therefor
03/02/2005EP1510137A1 Pyruvate enriched onion extract
03/02/2005EP1510136A1 Process for producing lacturose-containing powder composition, lacturose-containing powder composition obtained by the process and feed additive
03/02/2005EP1510134A2 Starch for frozen desserts
03/02/2005EP1510133A1 Balanced oil composition
03/02/2005EP1509609A1 Protein hydrolysate rich in tripeptides
03/02/2005EP1509239A2 Composition and method for reducing post-prandial blood glucose
03/02/2005EP1509214A1 Infant formula compositions containing lutein and zeaxanthin
03/02/2005EP1509212A1 Novel chromium (iii) alpha amino acid complexes
03/02/2005EP1509096A1 Drink flavouring straw
03/02/2005EP1509095A1 Tomato-based products and process for preparing the same
03/02/2005EP1509094A1 A method for producing frozen ready-to-eat dishes based on rice, barley, wheat or spelt
03/02/2005EP1509093A1 Concave-shaped snack
03/02/2005EP1509091A1 Improved method for the treatment of shredded cheese with a polyene antifungal compound
03/02/2005EP1509089A1 Method and device for the production of mincemeat steaks provided with a filling
03/02/2005EP1416966A4 Methods for treating joint inflammation, pain, and loss of mobility
03/02/2005EP1331857A4 Soybean processing
03/02/2005EP1331845A4 Barley with reduced ssii activity and starch containing products with a reduced amylopectin content
03/02/2005EP1211945B1 Cooked meat product and method for preparing same
03/02/2005EP1189823B1 Preparation and metering of inorganic salts mixed with carbon dioxide
03/02/2005EP1030562A4 Expandable food products and methods of preparing same
03/02/2005CN2681656Y Multifunctional full-automatic soybean milk machine
03/02/2005CN2681655Y Steam type soybean milk machine
03/02/2005CN1589296A 色素 Pigment
03/02/2005CN1589134A Compositions and kits comprising a defined boron compound, methods of their preparation, and use and administration thereof
03/02/2005CN1589111A System and method for producing concentrated food products with fractionation concentration
03/02/2005CN1589110A Tomato fiber composition, uses thereof and process for its preparation
03/02/2005CN1589109A Frying cooking method
03/02/2005CN1589108A Oilseed processing
03/02/2005CN1589106A Microcapsules and oral compositions containing the same
03/02/2005CN1589105A Chewing gum or soft caramel and the production method thereof
03/02/2005CN1587322A Natural edible red pigment and its preparing method and use
03/02/2005CN1586335A Health drink for preventing AIDS
03/02/2005CN1586332A Functional sport drink and its preparing method
03/02/2005CN1586330A Fenugreek drink
03/02/2005CN1586329A Malt drink and its processing process
03/02/2005CN1586323A Method for preparing turnip juice
03/02/2005CN1586322A Wintercherry drink
03/02/2005CN1586321A Aloe corn juice and its producing method
03/02/2005CN1586320A Red kiwi fruit wine and red kiwi fruit juice drink and its processing method
03/02/2005CN1586319A Hewasi drink and its preparing method
03/02/2005CN1586318A Instant sheep chopped cooked entrials soup material and its preparing method
03/02/2005CN1586317A Notifying soup material
03/02/2005CN1586316A Tortoise-snake nutritive health soup
03/02/2005CN1586315A Method for processing cooked pine nut
03/02/2005CN1586314A Method for processing cooked lotus seed
03/02/2005CN1586313A Method for processingsunflower seeds
03/02/2005CN1586312A Method for producing oyster biological active substance and its product
03/02/2005CN1586311A Fennel, musk, bamboo leaf flavour silver carp product
03/02/2005CN1586310A Spiced egg product and its producing process
03/02/2005CN1586309A Novel meat filling product and its processing method
03/02/2005CN1586308A Cooked chicken neck
03/02/2005CN1586307A Method for cooking meat block
03/02/2005CN1586306A Method for preparing high activity alfalfa food fiber
03/02/2005CN1586305A Diet fiber and its producing method
03/02/2005CN1586304A Instant donkey-hide gelatin mate
03/02/2005CN1586303A Goose blood powder producing process and its product
03/02/2005CN1586302A Health food
03/02/2005CN1586301A Method for preparing health food for alleviating physical strength fatigue
03/02/2005CN1586300A Method for preparing health food for improving immunological function
03/02/2005CN1586299A Health tea
03/02/2005CN1586298A Gloiopeltis furcata nutrition liquid and its preparing method
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