| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 03/02/2005 | CN1586297A Body building health preparation and its producing method |
| 03/02/2005 | CN1586296A Functional food capable of removing hydroxy free radical in body and its preparing method |
| 03/02/2005 | CN1586295A Glossy ganoderma spore oil and its preparing method and use |
| 03/02/2005 | CN1586294A Method for producing instant edible tree fungi and mountain wild vegetable |
| 03/02/2005 | CN1586293A Method for preparing probiotics product based on human somatology |
| 03/02/2005 | CN1586292A Method for producing mushroom soy sauce |
| 03/02/2005 | CN1586291A Process for producing wolfberry health soy sauce |
| 03/02/2005 | CN1586290A Method for preparing perfume additive |
| 03/02/2005 | CN1586289A Method for producing chicken bouillon seasoning containing meat and fish materials and its prdouct |
| 03/02/2005 | CN1586288A Internal heat reducing fragrant specific medicinal food seasoning and its producing process |
| 03/02/2005 | CN1586287A Chafing dish seasoning |
| 03/02/2005 | CN1586286A Coconut small food |
| 03/02/2005 | CN1586285A Process for producing soybean milk containing amino acid chelated calcium |
| 03/02/2005 | CN1586284A Synthetic reniforced functional rice and its preparing method |
| 03/02/2005 | CN1586283A Method for producing soaked rice, gruel foods and its products |
| 03/02/2005 | CN1586282A Functional instant millet gruel |
| 03/02/2005 | CN1586281A Instant macaroni and its preparing method |
| 03/02/2005 | CN1586280A Method for producing Sushi rice |
| 03/02/2005 | CN1586279A Method for preparing Russion olive glue powder |
| 03/02/2005 | CN1586278A Oil fried food and its producing method |
| 03/02/2005 | CN1586273A Pet health article and its production process |
| 03/02/2005 | CN1586263A Fruit with ice cream stuff and it sproducing method |
| 03/02/2005 | CN1586262A Ice cream powder |
| 03/02/2005 | CN1586260A Beta-carotene cream candy of durable milk fragrance and its preparing method |
| 03/02/2005 | CN1586258A Salty sweets |
| 03/02/2005 | CN1586247A Fresh shaddock tea and its producing method |
| 03/02/2005 | CN1586246A Syringa reticulata var tea and preparing method |
| 03/02/2005 | CN1586243A Green tea bamboo salt spirulina stnff (drink, powder and tablet) and its producing method |
| 03/02/2005 | CN1586236A Process for preparing kawa sleeping aid and tonifying gastric juice soy-milk powder |
| 03/02/2005 | CN1586235A Cow colostrum active immunological globulin thermal denaturation preserving agent |
| 03/02/2005 | CN1586223A Donkey meat sausage and its preparing method |
| 03/02/2005 | CN1586219A Lotus leaf defatting cake and preparing method |
| 03/02/2005 | CN1586183A Honey, melissa powder and five kernel cake and its preparing method |
| 03/02/2005 | CN1586135A Method for producing natural nturitive defatted black rice agent |
| 03/02/2005 | CN1191024C Cigarette-type suched vanilla article |
| 03/02/2005 | CN1191021C Method for working male frog products |
| 03/02/2005 | CN1191020C Fortified nutrient sausage and producing process thereof |
| 03/01/2005 | US6861554 Creatine salt having enhanced nutritional and therapeutic efficacy and compositions containing same |
| 03/01/2005 | US6861519 Soluble highly branched glucose polymers and their method of production |
| 03/01/2005 | US6861085 Process for preparing a storage-stable brown stock |
| 03/01/2005 | US6861079 Fertility kit |
| 03/01/2005 | US6861019 Method of making a fabric-less part |
| 03/01/2005 | US6860193 Reinforcing device for household bean milk and bean curd makers |
| 03/01/2005 | CA2357861C Soy flour in a sauce for starched based products |
| 02/24/2005 | WO2005017168A1 Expression of human milk proteins in transgenic plants |
| 02/24/2005 | WO2005017095A2 A stable liquid probiotic composition, preparation and applications thereof |
| 02/24/2005 | WO2005017090A1 Food composition |
| 02/24/2005 | WO2005016373A1 Osteogenesis promoter |
| 02/24/2005 | WO2005016345A1 Multivitamin syrup for children or young adults |
| 02/24/2005 | WO2005016031A1 Methods for reducing astringency |
| 02/24/2005 | WO2005016030A1 Method for stably flavoring drinks |
| 02/24/2005 | WO2005016029A1 High temperature enzymatic vegetable processing |
| 02/24/2005 | WO2005016028A1 Method for manufacturing a biological imitation rice mixed with polysaccharide from brown seaweed and a polysaccharide paste from brown seaweed |
| 02/24/2005 | WO2005016027A1 Process for preparing a food product using depolymerised pectin as stabiliser |
| 02/24/2005 | WO2005016026A1 Method for determining a moment in a preparation process of food at which the food has reached a ready state |
| 02/24/2005 | WO2005016025A2 A food composition contain lecithin |
| 02/24/2005 | WO2005016024A1 Method for dissociation of cells |
| 02/24/2005 | WO2005016018A2 Methods of producing a functionalized coffee |
| 02/24/2005 | WO2005016010A1 High protein, reduced-carbohydrate bakery and other food products |
| 02/24/2005 | WO2005016007A1 Protein enhanced low carbohydrate snack food |
| 02/24/2005 | WO2005016006A1 Bakery products containing starch n-octenyl succinate |
| 02/24/2005 | WO2005016005A1 Preparation of coated powder |
| 02/24/2005 | WO2005016004A2 High-protein, low-carbohydrate bakery products |
| 02/24/2005 | WO2005000076A3 Improvements in and relating to heating of food products |
| 02/24/2005 | WO2004111218A3 Method for producing glucoamylases and their uses |
| 02/24/2005 | WO2004098322A3 Food product comprising individual portions in a segmented structure |
| 02/24/2005 | WO2004083252A3 Acidic composition and its uses |
| 02/24/2005 | WO2004075907A9 Salutary compositions consisting of fungi containing lipids and thiocyanates |
| 02/24/2005 | US20050043398 such as 2-ethoxycarbonyl-7-hydroxychromone, for the care, preservation or improvement of the general state of the skin or hair |
| 02/24/2005 | US20050043312 Nutraceuticals including folate, vitamin E, and acetyl-L-carnitine, and pharmaceuticals including 3-deaza-adenosine, N-acetyl-L-cysteine, and S-adenosylmethionine; Alzheimer's disease; amyotrophic lateral sclerosis (ALS) |
| 02/24/2005 | US20050042360 Microwavable French fries, packaging and processing |
| 02/24/2005 | US20050042359 Method of preparing a potato based food product |
| 02/24/2005 | US20050042357 Mixing with liquid binder; heating, forming, coolin |
| 02/24/2005 | US20050042355 Prepared foods containing triglyceride-recrystallized non-esterified phytosterols |
| 02/24/2005 | US20050042354 Antiradicals and fat compositions, foods, drinks, drugs or feeds containing the antiradicals |
| 02/24/2005 | US20050042352 Acidic drinks containing tofu puree |
| 02/24/2005 | US20050042351 Low-calorie low-fat butter-flavored topping compositions and methods of preparation |
| 02/24/2005 | US20050042349 Mixing reducing carbohydrate and amino acid; heating; adding esterification arachidonic acid to (tri)glyceride; storage stability |
| 02/24/2005 | US20050042347 Plant extracts; extraction of oils; skin disorders; antiulcer agents; antiallergens |
| 02/24/2005 | US20050042346 Methods for separating tallow from a single ingredient stream of boneless beef using liquid carbon dioxide and carbonic acid at elevated pressures |
| 02/24/2005 | US20050042345 Process and apparatus for preparing meals |
| 02/24/2005 | US20050042344 Candies with embedded edible images |
| 02/24/2005 | US20050042342 Cutting; freezing; melting; packaging; refreezing in carbon dioxide, nitrogen as air replacement |
| 02/24/2005 | US20050042341 Natamycin dosage form, method for preparing same and use thereof |
| 02/24/2005 | US20050042334 Packages containing two separate batches ; aqueous batch and oil, fat batch; mixing, atomatization |
| 02/24/2005 | US20050042332 Method of making a laminated dough product and a product produced thereby |
| 02/24/2005 | US20050042331 Starches for reduced fat in fried foods systems |
| 02/24/2005 | US20050042330 Preparation of products having roasted appearance |
| 02/24/2005 | US20050042329 Mixture of lipids, carbohydrates, soybean protein and calcium; ion exchanging |
| 02/24/2005 | US20050042328 Culture product; yeast extracts; for food, beverages |
| 02/24/2005 | US20050042317 Complex mixtures exhibiting selective inhibition of cyclooxygenase-2 |
| 02/24/2005 | US20050042310 Compositions containing plant seed oil |
| 02/24/2005 | US20050042302 Using organic acid salts for lactate degradation |
| 02/24/2005 | US20050042257 Ethyl 3-mercaptobutyrate as a flavoring or fragrance agent and methods for preparing and using same |
| 02/24/2005 | US20050042256 Food mixture; dietetics |
| 02/24/2005 | US20050042255 Benzene compound containing oxy graoup and cycloalkane |
| 02/24/2005 | US20050042243 Oat extracts: refining, compositions and methods of use |
| 02/24/2005 | US20050042242 Perfumes and flavors have longer shelf life; antiallergens; citral derivatives with double bond replaced with cyclopropyl or thiirane ring; lemonade, beer, beverages, malts, detergents, solvents, soaps, shampoo, cosmetics, antiperspirants, fabric softeners, bleaches, bath gels |
| 02/24/2005 | US20050042207 Escherichia bacteria; diarrhea, autoimmune diseases, microbial infections, irritable bowel syndrome, and inflammatory bowel disease; side effect reduction |
| 02/24/2005 | US20050042173 Pharmaceuticals, cosmetics or nutraceuticals with a bioadhesive and plasticizer on a biodegradable support for transdermal or transmucosal application |