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)
06/2003
06/25/2003CN1112111C Process for making cypress leaf tea
06/25/2003CN1112109C Ginkgo health-care tea
06/24/2003US6584374 Cooking system and method for controlling the same
06/24/2003US6583271 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
06/24/2003US6582941 Prepartion of fat composition; obtain nutrient broth, inoculate with fungus which has ability to ferment fats, propagate fungus and recover fats
06/24/2003US6582751 Fermented milk is injected and uniformly distributed by mechanical food processing
06/24/2003US6582748 Vegetable oil and plant-derived wax comprising sunflower oil-, corn oil- or rice bran wax; foods, cosmetics
06/24/2003US6582747 Dry cocoa mix containing a mixture of non-alkalized and alkalized cocoa solids
06/24/2003US6582746 Meat product
06/24/2003US6582742 Mounting an edible web to a carrier, placing ona copy glass of a photocopy machine, reproducing the image on the copy glass onto the edible web as it passes along the copy path
06/24/2003US6582741 Device for stuffing meat products and related method
06/24/2003US6582740 Solid food pieces fill conical recess; base layer with gravy
06/24/2003US6582739 Adding water and plant tissue disintegrating enzyme to soybean curd lees; mechanical pulverization; adding protein crosslinking enzyme
06/24/2003US6582738 Process for preparing chewing gum containing a nutritional supplement
06/24/2003US6582722 chelates for enhancing the absorption and assimilation of essential minerals in the human diet. Calcium, magnesium and potassium picolinic acid salts are disclosed as food and beverage supplements to improve the nutritive capacity of
06/24/2003US6582721 Stable carotene-xanthophyll beadlet compositions and methods of use
06/24/2003US6582710 Products for topical applications comprising oil bodies
06/24/2003US6582688 Method for extracting compounds of furan lipids and polyhydroxylated fatty alcohols of avocado, composition based on said compounds, and therapeutic, cosmetical or food use of said compounds
06/24/2003CA2259304C Dough compositions used to prepare reduced and low-calorie snacks
06/19/2003WO2003049771A1 Edible capsules
06/19/2003WO2003049696A2 Glucosamine organic acid adducts
06/19/2003WO2003049689A2 Isoflavone composition for oral delivery
06/19/2003WO2003049555A1 Methods and compositions for brightening the color of thermally processed nutrtionals
06/19/2003WO2003049554A1 Low-carbohydrate potato products and process
06/19/2003WO2003049553A1 Emulsified food compositions comprising a tastant-binding biopolymer
06/19/2003WO2003049548A1 Emulsified food compositions
06/19/2003WO2003049544A1 Flowable solids dispensing apparatus and method of use
06/19/2003WO2003011205A3 Encapsulation products for controlled or extended release
06/19/2003WO2003007882A3 Method of making bowman-birk inhibitor product
06/19/2003US20030113433 Minced or ground meat chip
06/19/2003US20030113432 Process for making dried powdery and granular krill
06/19/2003US20030113431 Doughs containing dehydrated potato products
06/19/2003US20030113429 Food compositions including resistant starch
06/19/2003US20030113427 Pourable food; matrix comprises 95-99.9 wt. % of a liquid lipid, at least 0.1 wt. % but less than 1 wt. % of a crystallized lipid; transparent salad dressings
06/19/2003US20030113420 Placed on a vibrating trough and dispensed to an article on the moving conveyor through a slot in the trough; depositing flowable solid flavor crystals, salts, or seasonings onto oven cooked, fried, and/or raw food products.
06/19/2003US20030113419 Especially preparing Pastrami without cooking the beef during the initial processing.
06/19/2003US20030113418 Dry product of defatted whole egg of eggs of a fowl bred by feeding a feed having blended therein dry product of Angelica keiskei, a dry product of brown algae, and optionally a dry product of Theaceae Camellia.
06/19/2003US20030113413 Semi-moist animal food product
06/19/2003US20030113408 Carbonated fortified milk-based beverage and method for suppressing bacterial growth in the beverage
06/19/2003US20030113407 Transglutaminase gene of Streptoverticillium ladakanum and the transglutaminase encoded therefrom
06/19/2003US20030113403 Hydrolyzing a protein using an enzyme and a thermotolerant lactic acid bacteria strain that provides glutaminase activity. seasoning or flavor for culinary or petfood products.
06/19/2003US20030113393 Complex mixtures exhibiting selective inhibition of cyclooxygenase-2
06/19/2003US20030113390 Composition comprising soy protein, dietary fibers and a phytoestrogen compound and use thereof in the prevention and/or treatment of various diseases
06/19/2003US20030113389 Wherein dose of jojoba product provides simmondsin component in an amount greater than 0.05 gram/day
06/19/2003US20030113362 Ascorbate molecules are covalently bound to amino acids
06/19/2003US20030113361 Palatable arginine compounds and uses thereof for cardiovascular health
06/19/2003US20030113308 Contacting the biological fluid with at least one oxalate-degrading enzyme immobilized on a surface; reduces the incidence of scale
06/19/2003US20030113275 With use of hydrogenation catalysts; for use as aroma (honey or roses) additive in drugs and foods; chemical intermediates for antipsychotic drugs such as 5,6-dimethoxy-N((1-ethyl-2-pyrrolidinyl)methyl)-3-propylsalicylamide
06/19/2003US20030113274 Comprises anionic and nonionic surfactants such as sodium stearate and sodium palmitate
06/19/2003US20030112698 Twin screw extruder with conical non-parallel converging screws
06/19/2003CA2484528A1 Isoflavone composition for oral delivery
06/19/2003CA2468792A1 Glucosamine organic acid adducts
06/18/2003EP1319410A1 Use of micro-organisms for a directed delivery of substances to specific parts of the gut
06/18/2003EP1319405A1 Composition comprising a mixture of bioflavonols
06/18/2003EP1319401A1 Compositions for regulating desire for smoking
06/18/2003EP1319079A1 Talaromyces xylanase
06/18/2003EP1319015A2 Olfactory and pheromones g-protein coupled receptors
06/18/2003EP1318832A2 The diagnosis, prevention, and/or treatment of atherosclerosis and underlying and/or related diseases
06/18/2003EP1318831A2 The diagnosis, prevention, amelioration and/or treatment of disturbed immune function induced by disturbed lipid metabolism
06/18/2003EP1318799A2 Stable dosage forms containing ubiquinones
06/18/2003EP1318726A2 Acidulant system for marinades
06/18/2003EP1318722A2 Tumbler for marinating food product
06/18/2003EP1075194A4 Multi-density cereal product
06/18/2003EP0980376B1 Method for producing carbohydrate partial esters
06/18/2003EP0839459B1 Composition containing readily absorbable calcium and process for producing the same
06/18/2003CN1424878A Snack with improved flavor
06/18/2003CN1424328A Solution-stabilized low amylose tapioca flour and its use
06/18/2003CN1424108A Defatted rana amurensis ovary powder for women healthy food
06/18/2003CN1423980A Jueming healthy food and preparation thereof
06/18/2003CN1423974A Dry kelp slivers processing method
06/18/2003CN1423973A Preservative tender beef and producing process thereof
06/18/2003CN1423972A Series of fruit beverages containing tri-valence chromium for reducing blood sugar and preparation thereof
06/18/2003CN1423971A Food therapy for strengthening female breast
06/18/2003CN1423970A Chafing dish soup contents and preparation thereof
06/18/2003CN1423969A Garlic healthy food and preparation thereof
06/18/2003CN1423968A Preparation of potato or like
06/18/2003CN1423967A Aloe-corn juice
06/18/2003CN1423966A Healthy food
06/18/2003CN1423965A Nutritive instant food made of black edible fungus and buckwheat and production thereof
06/18/2003CN1423964A 玉米面条 Corn noodles
06/18/2003CN1423963A Healthy instant food
06/18/2003CN1423962A Electrolytic reductive method for improving stored cereal processing characteristics
06/18/2003CN1423961A Chitin healthy food and production thereof
06/18/2003CN1111362C Process for producing fermented seasonings
06/18/2003CN1111361C Process for preparing crab extract and shrimp extract as flavouring additive of seafood
06/18/2003CN1111360C Fresh bean curd
06/18/2003CN1111359C Nutritive instant meat noodles and production method
06/18/2003CN1111357C Food products having enhanced cocoa polyphenol content and processes for producing same
06/17/2003US6579975 Consensus phytases
06/17/2003US6579561 Plant extracts
06/17/2003US6579560 Soybean processed food and method of producing the same
06/17/2003US6579559 Wear and oxidation resistant protective coating; kneading, solidification
06/17/2003US6579558 Mixing an aqueous phase material containing at least egg and vinegar, then emulsifying the mixed aqueous phase material with an oily phase material comprising 20% by weight of a fat/oil having a melting point lower than 0 degrees C
06/17/2003US6579557 Water in oil and oil in water emulsions having air cavities with albumin coatings; stabilization of cheeses, frying fats, dressings or margarines
06/17/2003US6579555 Marshmallow candy having multicolored shapes and designs
06/17/2003US6579553 Flavoring materials from filamentous fungi
06/17/2003US6579551 Baby-food compositions containing egg yolk and methods therefor
06/17/2003US6579550 Cheese mass is brought into slice form by means of rolls; depressions, holes and/or free areas occur and are filled out by a second mass which differs from the first mass in type, color
06/17/2003US6579549 Packaged cooked meat and low pH sauce
06/17/2003US6579548 Atomizing powdered premix of filler and fat and aqueous binding solution onto a fluidized bed 'and drying the granules to the desired residual moisture content; dispersible by pouring into hot liquid
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