| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 02/23/2005 | CN1582722A Nutrient boil-resistant noodles made of cereals |
| 02/23/2005 | CN1582721A Crystal flour sheets and their making method |
| 02/23/2005 | CN1582720A Nutrient cereals crisp |
| 02/23/2005 | CN1582719A Composite bean |
| 02/23/2005 | CN1582718A Preparation of rice containing gamma amino-butyric acid |
| 02/23/2005 | CN1582717A Facai gruel for long life and its making method |
| 02/23/2005 | CN1582716A Prescription of soybean oligose tablets |
| 02/23/2005 | CN1582715A Buccal tablets of bee products |
| 02/23/2005 | CN1582714A Method for degrating remained chloramphenicolumn in honey and royal jelly |
| 02/23/2005 | CN1582713A Method for preparing aloe gel, aloe leaf gel and aloe skin gel and technology of preparing polysaccharide products of aloe |
| 02/23/2005 | CN1582712A Electronic transforming and frequency inverting inducer and electrostatic preserving and defreezing method |
| 02/23/2005 | CN1582703A Xylitol pellets composition and preparation thereof |
| 02/23/2005 | CN1582702A Tea candy without sugar and with low calorie and its production |
| 02/23/2005 | CN1582701A Low calorie candy made from luohanguo and its production |
| 02/23/2005 | CN1582691A No-sugar plant butter with xylitol and its production |
| 02/23/2005 | CN1582690A Preparation of soybean milk powder with sea cucumber |
| 02/23/2005 | CN1582682A Fresh fruit granular food and its production |
| 02/23/2005 | CN1582681A Method for processing fish of red flesh |
| 02/23/2005 | CN1582680A Fresh fish soaking liquid and its processing method |
| 02/23/2005 | CN1190448C Hydropholic starch derivatives |
| 02/23/2005 | CN1190392C Process for making Se. Ge and Cr enriched pumpkin powder |
| 02/23/2005 | CN1190234C Technology for industrially preparing spirulina polynutrient |
| 02/23/2005 | CN1190200C Compsns. comprising mixture of bioflavonols |
| 02/23/2005 | CN1190153C Oral health care products using extracted mung bean juice as mother liquor and preparation method thereof |
| 02/23/2005 | CN1190151C Preparation of soupy stuffed buns |
| 02/23/2005 | CN1190150C Instant fresh-keeping rice flour noodles and producing process thereof |
| 02/23/2005 | CN1190149C Method for separating functional factor from royal jelly |
| 02/23/2005 | CN1190148C Fruit jelly and its preparation method |
| 02/23/2005 | CN1190147C Fictile pot broil food making process |
| 02/23/2005 | CN1190141C Fried food and shortening |
| 02/23/2005 | CN1190140C Brown colour coffee emulsion having improving foam characteristics |
| 02/23/2005 | CN1190139C Ling mushroom milk and its preparing method |
| 02/22/2005 | US6858416 Human desaturase gene and uses thereof |
| 02/22/2005 | US6858405 Process for producing protein hydrolyzate |
| 02/22/2005 | US6858245 Agglomerated starch-based product for food preparations |
| 02/22/2005 | US6858244 Seasoning compositions, foods and drinks with the use thereof and processes for producing the same |
| 02/22/2005 | US6858243 Pizza preparation and delivery method and unit |
| 02/22/2005 | CA2478208A1 Starches for reduced fat in fried food systems |
| 02/22/2005 | CA2365872C Flavor enhancing oils |
| 02/22/2005 | CA2308911C Enzyme-modified cheese flavorings |
| 02/22/2005 | CA2275367C Absorbable composition containing propionic bacteria capable of releasing nitric oxide in the human or animal alimentary canal |
| 02/22/2005 | CA2275207C Method for producing stable meat products and sausages, produced in the presence of micro-organisms |
| 02/22/2005 | CA2241048C Fatty acid esterified propoxylated glycerin as frying oil compositions |
| 02/22/2005 | CA2198823C Method for controlling crystal morphology of inulin |
| 02/18/2005 | CA2475743A1 Rice ball structure |
| 02/17/2005 | WO2005015201A1 Use of non-absorbable fat in determining dietary fat absorption |
| 02/17/2005 | WO2005015158A2 T1r hetero-oligomeric taste receptors, cell lines that express said receptors, and taste compounds |
| 02/17/2005 | WO2005014839A2 Monatin tabletop sweetener compositions and methods of making same |
| 02/17/2005 | WO2005014249A2 Process for eliminating/reducing compounds with a musty taste/odour in materials that are to come into contact with foodstuffs and in foods or drinks |
| 02/17/2005 | WO2005014158A1 Process for the preparation of an edible dispersion comprising oil and structuring agent |
| 02/17/2005 | WO2005013970A1 Agent for improving hepatobiliary disorder |
| 02/17/2005 | WO2005013932A1 Use of spermine and/or spermidine against skin ageting in dietary, pharmaceutical or cosmetic compositions |
| 02/17/2005 | WO2005013728A1 Mixtures of high fructose corn syrup (hfcs 42 or hfcs 55) and high-intesity sweeteners with a taste profile of pure sucrose |
| 02/17/2005 | WO2005013726A1 Wet soup concentrates |
| 02/17/2005 | WO2005013725A1 Method of producing cuttlefish fillet food |
| 02/17/2005 | WO2005013724A1 Aiding of cognitive function |
| 02/17/2005 | WO2005013723A1 Method to improve taste of food or beverage with a reduced amount of total fat by addition of yeast extract and food or beverage thereof |
| 02/17/2005 | WO2005013722A1 Use of plants with increased levels of flavonol glycosides in reducing hypertension |
| 02/17/2005 | WO2005013721A1 High fibre high calorie liquid or powdered nutritional composition |
| 02/17/2005 | WO2005013720A2 Isomaltulose or trehalose containing comestibles for sustained carbohydrate energy release and increased fat oxidation |
| 02/17/2005 | WO2005013719A1 Rice flour compositions |
| 02/17/2005 | WO2005013708A1 Powderous formulations of fat-soluble active ingredients |
| 02/17/2005 | WO2005013707A1 Food product comprising phytosterols |
| 02/17/2005 | WO2005013705A1 Process for the preparation of an edible emulsion |
| 02/17/2005 | WO2005013703A1 Method for producing pickled foodstuffs and a pickling mixture |
| 02/17/2005 | WO2005013702A2 A method for the treatment of fresh meat |
| 02/17/2005 | WO2005013698A1 A method and apparatus for marking bakery products |
| 02/17/2005 | WO2005013667A2 Method for enhancing organoleptic properties of protein for inclusion in consumer food products and products produced thereby |
| 02/17/2005 | WO2004090118A8 Lactobacillus plantarum strain st-iii and its use in adjusting blood fat |
| 02/17/2005 | WO2004075657B1 Method for reducing acrylamide formation in thermally processed foods |
| 02/17/2005 | WO2004044117A3 Process and apparatus for infusing cranberry |
| 02/17/2005 | WO2004042006A3 Amylases, nucleic acids encoding them and methods for making and using them |
| 02/17/2005 | US20050038415 Method and apparatus for the treatment of obesity |
| 02/17/2005 | US20050038271 Process for extraction and purification of lutein, zeaxanthin and rare carotenoids from marigold flowers and plants |
| 02/17/2005 | US20050038270 Methods for producing sterol ester-rich compositions |
| 02/17/2005 | US20050038268 Method for the preparation of enterolactone from matairesinol |
| 02/17/2005 | US20050038237 Process for the production of alginate having a high mannuronic acid-content |
| 02/17/2005 | US20050038118 Treatment |
| 02/17/2005 | US20050037993 Bulking agents as satiety agents |
| 02/17/2005 | US20050037948 Calcium phosphopeptide complexes |
| 02/17/2005 | US20050037391 Polypeptide |
| 02/17/2005 | US20050037130 Method and compositions for producing berry derived products |
| 02/17/2005 | US20050037129 admixing an amount of ground meat with at least an amount of an edible acidulant to form a sausage admixture; extruded, shaped products; coated with a starch-based binder to enhance the savory characteristics |
| 02/17/2005 | US20050037128 protease enzyme inhibitor-free myxozoa infected Pacific whiting and/or Merluccius gayi; transglutaminase free; extrusion into filaments, chemical coagulation by treating with salt or an acid solution, and gelation by a heat treatment maintains texture without addition of enzyme inhibitors |
| 02/17/2005 | US20050037127 Novel fruit fillings, methods for their manufacture and their use in nutritional products |
| 02/17/2005 | US20050037126 Reduced cholesterol brown eggs |
| 02/17/2005 | US20050037125 Containing mixture of proteins; dietetics |
| 02/17/2005 | US20050037123 Method for reducing acrylamide levels in food products and food products produced thereby |
| 02/17/2005 | US20050037121 Mixtures of high fructose corn syrup (HFCS) 42 or HFCS 55 and high-intensity sweeteners with a taste profile of pure sucrose |
| 02/17/2005 | US20050037120 Method for cooking meat foodstuffs |
| 02/17/2005 | US20050037117 Method for producing beverage having chlorophyll |
| 02/17/2005 | US20050037115 By dispersing an ester of given HLB (hydrophilic-lipophilic balance) such as sucrose fatty acid esters in water, and adding the carotenoid such as astaxanthin; concentrated product for use in food, beverage, or personal care products; made without the use of organic solvents or high temperatures |
| 02/17/2005 | US20050037097 Pyruvate enriched onion extract |
| 02/17/2005 | US20050037096 Dispersed solid-containing complex carbohydrate |
| 02/17/2005 | US20050037095 Compositions enriched in anthocyanins |
| 02/17/2005 | US20050037069 Solid and stable creatine/citric acid composition(s) and compositions carbohydrate(s) or hydrates thereof, method for the production and use thereof |
| 02/17/2005 | US20050037068 Solid, stabilized, prompt-and/or modified-release therapeutical systems for the oral administration of liquid active principles, excipients or foodstuffs |
| 02/17/2005 | US20050037066 Formulation and manufacturing process for Coenzyme Q10 soft gel capsules |
| 02/17/2005 | US20050037065 Fatty acids from both plant and animal sources and methods for minimizing unpleasant taste, regurgitation, gastroesophageal reflux, dyspepsia, nausea, or difficulty in swallowing or ingesting; for pregnant or lactating women |
| 02/17/2005 | US20050037064 Heteroxylan film-forming composition for making capsules and resulting capsules |