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)
10/2003
10/16/2003WO2003084555A1 Compositions for inhibiting fibrosis
10/16/2003WO2003084526A1 Combined use of l-carnitine, acetyl l-carnitine and propionyl l-carnitine for the treatment of oligoasthenoteratospermia
10/16/2003WO2003084353A1 Sausage and chocolate snack
10/16/2003WO2003084352A1 Liquid food/drink containing fat-soluble vitamin and method of stabilizing fat-soluble vitamin
10/16/2003WO2003084351A1 Use of creatine pyruvate for increasing stamina during highly intensive intermittent physical exertion
10/16/2003WO2003084350A1 Process for producing basic seasoning for multipurpose and utilization of the same
10/16/2003WO2003084349A1 Rice-based snack chip and method of making same
10/16/2003WO2003084347A1 Gel food
10/16/2003WO2003084340A1 Process for producing a high solubility, low viscosity, isoflavone-enriched soy protein isolate and the products thereof
10/16/2003WO2003063778A3 Reducing cholesterol with hydrolyzed whey protein
10/16/2003WO2003063594A3 Process and apparatus for marking nixtamalized corn flour
10/16/2003WO2003056936A3 Processes for improving binding capability and biological digestability
10/16/2003WO2003049696A3 Glucosamine organic acid adducts
10/16/2003WO2003043445A3 Processed baby food with unsaturated fatty acids and/or nucleotides
10/16/2003WO2003041679A3 Product containing a red alga extract of the genus porphyra and uses thereof for protecting cells
10/16/2003WO2003033540A3 Starch
10/16/2003WO2003026626A3 Modified release dosage forms
10/16/2003WO2003024243A3 System and method for producing concentrated food products with fractionation concentration
10/16/2003WO2002090493A3 Δ4-desaturase genes and uses thereof
10/16/2003WO2002042484A3 Method for producing pectin hydrolysis products
10/16/2003US20030196232 Regenerable portion thereof, a hybrid or later generation whose petals, leaves or both contain an enhanced ratio of one or more carotenoid compounds relative to lutein
10/16/2003US20030195367 Method for preparing a fatty substance ester and use thereof in pharmaceutics, cosmetics or food industry
10/16/2003US20030195151 Glucanases; xylanases; endoxylanases; isolated from barley/oats; immunoaffinity chromatography
10/16/2003US20030194788 Method for producing fermentation-based products from high oil corn
10/16/2003US20030194762 Use making a claimed cyclotetrasaccharide of glucose units; use as filler, stabilizer, sweetener among other things in drugs, cosmetics and foods
10/16/2003US20030194474 Method and apparatus for treating a pH enhanced foodstuff
10/16/2003US20030194473 Process and apparatus for producing dietary fiber products
10/16/2003US20030194472 First flavorant fixed to the surface of the kernels, and a second, non-fixed flavorant. A distribution component facilitates providing the second flavorant to the exterior surface of the popped corn.
10/16/2003US20030194470 Two overlapping pecan halves and an edible filling layer sandwiched between the two pecan halves.
10/16/2003US20030194469 Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process
10/16/2003US20030194467 Improving the rheological and/or machineability properties by adding to the dough a combination comprising a hexose oxidase and an emulsifying agent.
10/16/2003US20030194448 Oral rehydration composition
10/16/2003US20030194435 In particular dry plant extracts, wherein the acid donor of the effervescent couple is a dried fruit juice with a natural acid pH, such as freeze-dried citrus fruit juice.
10/16/2003US20030194413 Methods and compositions employing red rice fermentation products
10/16/2003US20030193102 Encapsulated agglomeration of microcapsules and method for the preparation thereof
10/16/2003US20030192562 Tobacco odor deodorizing perfume composition, tobacco odor deodorant, cigarette low in sidestream smoke odor, and tobacco package
10/16/2003CA2478934A1 Process for producing oil and fat composition containing hydrophobic components of glycyrrhiza
10/15/2003EP1352911A1 Angiotensin converting enzyme inhibitors
10/15/2003EP1352645A1 Effervescent compositions containing dried fruit juices
10/15/2003EP1352571A1 Process and apparatus for microwave heating of readymade meals sealed in trays
10/15/2003EP1352570A1 Cacao husk-origin water soluble dietary fiber, process for producing the same, foods and drinks with the use thereof and process for producing the same
10/15/2003EP1352569A1 Foods containing young wheat leaf powder
10/15/2003EP1352568A1 Method for microwaving previously packed colored popcorn
10/15/2003EP1351995A2 Production of carrageenan and carrageenan products
10/15/2003EP1351595A1 Appliance and method for cooking food articles
10/15/2003EP1351587A1 Pasteurizing or sterilizing
10/15/2003EP1351585A1 Ingestible compositions containing an odoriferous oil
10/15/2003EP1351584A2 Nutritional composition for a bone condition
10/15/2003EP1351583A1 A soy-based dough and products made from the dough
10/15/2003EP1351579A1 Powdered fat composition and products made thereof
10/15/2003EP1351578A1 Fat replacement material and method of manufacture thereof
10/15/2003EP1283680B1 Device and method for frying products
10/15/2003EP1183037B1 Compositions for modulating immune response and for the treatment of inflammatory disease
10/15/2003EP0959694B1 Process for producing an oxidation-protected vitamin c preparation
10/15/2003EP0923313B1 Quick cooking and instant rice and methods of making same
10/15/2003EP0874558B1 Liquid oral compositions comprising a calcium compound and an acidulant
10/15/2003CN1449284A 维生素c组合物 Vitamin c composition
10/15/2003CN1449283A Compositions for ameliorating attention-deficient/hyperactivity disorder
10/15/2003CN1448140A Sea urchin containing preparation and its preparing method
10/15/2003CN1448080A Abalone food
10/15/2003CN1448079A Quality guarantee period prolonged safety chicken cured product and prep. thereof
10/15/2003CN1448078A Method for production of animal liver meal food
10/15/2003CN1448077A Sugar-free crisp dish
10/15/2003CN1448076A Prep. of copper-enriched nutrient extender
10/15/2003CN1448075A Prep. of manganese-enriched nutrient extender
10/15/2003CN1448074A Aloe vinegar tablet
10/15/2003CN1448073A Low-sodium selenium and iodine nutrient salt
10/15/2003CN1448072A Thick chilli sauce and its preparing process
10/15/2003CN1448071A Prep. of vanadium-enriched nutrient extender
10/15/2003CN1448070A Prep. of dietetic rice vermicelli
10/15/2003CN1448069A Konjak noodle and processing method thereof
10/15/2003CN1448068A Fermented glutinous rice cooker
10/15/2003CN1448067A Process of preparing glutathione-enriched wheat-germ water soluble extractive
10/15/2003CN1448060A Edible oil-in-water type emulsion and whipped oil-in-water type emulsion
10/15/2003CN1448059A Oil or fat composition containing phytosterol
10/15/2003CN1124352C Oligosaccharide-supplying compositions
10/15/2003CN1124350C Strain of the microorganism penicillium oxalicum Var armeniaca and its application
10/15/2003CN1124134C Naringin and naringenin as inhibitor of acyl coa-cholesterol-o-acyltransferase, ihibitor of macrophage-lipid complex accumulation on the arterial wall and preven
10/15/2003CN1124133C Hesperidin and hesperetin as inhibitor of acyl coa-cholesterol-o-acyltransferase, inhibitor of macrophage-lipid complex accumulation on the arterial wall and pre
10/15/2003CN1124126C Refreshing compositions
10/15/2003CN1124086C Tea stuffed food
10/15/2003CN1124085C Method for softening treatment of dry laver
10/15/2003CN1124084C Ultrahigh cellulose weight-reducing food
10/15/2003CN1124083C Method for producing iodinated food product
10/15/2003CN1124082C Green food able to regulate human cytometaplasia gene
10/15/2003CN1124081C Seasoning paste
10/15/2003CN1124080C Black bean-curd jelly and black bean curd
10/15/2003CN1124077C Un-fried special-flavor thin corn pancake and its production process
10/14/2003US6632805 With polyol containing at least three hydroxy groups and is not hydroxyethyl cellulose; treating food or medical articles
10/14/2003US6632801 Method and composition for inhibiting human cholesterol esterase
10/14/2003US6632469 Pectin being produced by hot water extraction from potato under weak acid conditions; coffee beverage
10/14/2003US6632468 Gel-based composite food products that can be used to enhance the flavor and/or texture of consumable food items
10/14/2003US6632467 Solid condiment comprising a solid and a liquid
10/14/2003US6632465 Method for making a puffed food starch product
10/14/2003US6632464 Method for production of pasteurized in-shell chicken eggs
10/14/2003US6632461 Withholding for a period of at least 5 days all foods except for root crops
10/14/2003US6632459 For prophylaxis and therapy of diseases, infections
10/14/2003US6632458 Food using γ-aminobutyric acid-enriched cruciferous plant
10/14/2003US6632449 Compositions and kits comprising a defined boron compound and methods of their preparation
10/14/2003US6632448 Treating a natural material containing arabinan, arabinoxylan or arabinogalactan with an enzyme, wherein natural substance is directly treated with enzyme without separating or extracting arabinan, arabinoxylan or arabinogalactan
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