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)
05/2003
05/21/2003CN1418499A Method for three-dimensional interplanting of jumby bean together with chaenomeles fruit plants
05/21/2003CN1109103C Artificial culture of jiuzhou caterpillar fungus and the application of its sporophore
05/21/2003CN1109099C Edible alcohol and improving agent of alcoholic drinks and its application
05/21/2003CN1108796C Use of anticancer material and production method of said anti-cancer material
05/21/2003CN1108765C Rice-drink production process
05/21/2003CN1108763C Vegetable pudding and preparing method thereof
05/21/2003CN1108762C Slimming gruel of fermented vegetable and its production process
05/21/2003CN1108761C Production process of instant fresh rice flour noodles
05/21/2003CN1108760C Nutritive spiruline noodles and making technology thereof
05/21/2003CN1108759C Use of cellulose microfibrils in dry form in food formulation
05/21/2003CN1108758C Heat-stable high-amylopectin starch
05/21/2003CN1108757C Salt-stable modified starch
05/20/2003US6566583 Schizochytrium PKS genes
05/20/2003US6566346 Oral skin improving agent, skin improving method, and food composition for improving skin
05/20/2003US6566134 High Beta-Conglycinin products and their use
05/20/2003US6566123 Biomass containing Thraustochytriales microflora
05/20/2003US6565911 Method of producing frozen blanched green agricultural product
05/20/2003US6565910 Storage without flavor and texture degradation
05/20/2003US6565909 Low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separion
05/20/2003US6565901 Quick-setting gel mix
05/20/2003US6565900 Food product with a fibrous texture obtained from whey proteins
05/20/2003US6565891 Immunology response; mixture of minerals and vitamins
05/20/2003US6565876 Carnitine and inositol phosphate-containing composition useful as dietary supplement or drug
05/20/2003US6565858 Human ADAMTS-1 protein and pharmaceutical composition
05/20/2003US6565847 Thermogenic weight management composition
05/20/2003US6565710 Filter material with flavoring and flavor-protecting properties and a process for its production
05/20/2003US6564700 Apparatus for producing a target pH in a foodstuff
05/20/2003US6564533 Method of retaining closure of shelled Bi-valve mollusks and an apparatus therefor
05/20/2003CA2306595C Method for retaining or enriching y-aminobutylic acid in grass green leaves
05/15/2003WO2003040351A1 A novel non-antibiotic strategy against ogip infections based on an activated cereal product or ferric quinate
05/15/2003WO2003040349A1 Mixture of propionibacterium jensenii and lactobacillus sp. with with antimicrobial activities for the use as natural preservation system
05/15/2003WO2003040276A1 Triglyceride compositions
05/15/2003WO2003040238A1 Pigment
05/15/2003WO2003039754A1 Method for isolating aleurone particles
05/15/2003WO2003039570A1 Composition containing an extract of pericarpium zanthoxyli for protecting brain cells and improving memory
05/15/2003WO2003039569A1 Process for the preparation of anthocyanin-containaing products
05/15/2003WO2003039556A1 Rehydrating formulation
05/15/2003WO2003039522A1 Surface coated capsules
05/15/2003WO2003039521A1 Solid, stabilized, prompt- and/or modified-release therapeutical systems for the oral administration of liquid active principles, excipients or foodstuffs
05/15/2003WO2003039270A1 Antiobestic foods and drinks
05/15/2003WO2003039269A1 Improved doughs containing dehydrated potato products
05/15/2003WO2003039268A1 Removing pesticide residues in food and medicine
05/15/2003WO2003039267A1 Appetizing factor and taste enhancer
05/15/2003WO2003039264A1 Modified whey protein compositions having improved foaming properties
05/15/2003WO2003039260A2 Probiotic compositions
05/15/2003WO2003003849A3 Compositions comprising fatty acids having superior stability and flavour properties
05/15/2003WO2002102169A3 Synthetic fat composition
05/15/2003WO2002083926A3 Methods of diagnosing and treating small intestinal bacterial overgrowth (sibo) and sibo-related conditions
05/15/2003WO2002038181A3 Synergistic medicament containing aromatic agents and having an antagonistic, regenerative and/or protagonist decontamination effect
05/15/2003US20030093834 Nucleic acid molecules encoding wheat enzymes involved in starch synthesis
05/15/2003US20030093564 System and method for activating uniform network resource locators displayed in media broadcast
05/15/2003US20030092673 Chitosan mixcrocrystals
05/15/2003US20030092599 A ketone compound closed to natural environment; palatable, new odors
05/15/2003US20030092163 Probiotic bifidobacterium strains
05/15/2003US20030091725 Method for treating particulate material with a coating medium and an apparatus for carrying out the method
05/15/2003US20030091723 Priniting with food grade ink
05/15/2003US20030091721 Method of enhancing salty taste, salty taste enhancer, salty taste seasoning agent and salty taste-enhanced foods
05/15/2003US20030091720 Heating in microwave ovens; mixture of eggs, leavening, nonfat milk solids, starch, gums and emulsifiers
05/15/2003US20030091717 Modified oilseed material
05/15/2003US20030091716 Controlling particle size of cereal in carrier; mixture containing stabilizer
05/15/2003US20030091715 Baking paste; pressurization; depressurization; foaming in oven using steam
05/15/2003US20030091714 Mixture with potassium acesulfame
05/15/2003US20030091713 Process for producing foods and drinks
05/15/2003US20030091711 Homogeneity firmness; intermittent fluid flow; prevent heat shock
05/15/2003US20030091708 In carbon dioxide environment
05/15/2003US20030091707 Mixture of flavor, food oil and humectant
05/15/2003US20030091704 Separating juice from pulp of grapefruit using aqueous solution; slurrying; ultrafiltration
05/15/2003US20030091703 Method of impregnation of food and vitamin c-containing egg and pidan-like egg obtained by this method
05/15/2003US20030091698 Novel food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
05/15/2003US20030091697 Multilayer; compressed mixture of cereal in binder; visible filling
05/15/2003US20030091696 Soluble particles with encapsulated aroma and method of preparation thereof
05/15/2003US20030091695 Low viscosity mixture of water, metal compounds, organic acid and phosphoric acid
05/15/2003US20030091694 Fermentation of vegetables, fruits; homogenizing liquid; pasteurization, fermentation
05/15/2003US20030091693 Bean curd containing lactic fermenting bacteria culture fluid and a method for preparing the same, and beverage containing lactic acid fermenting bacteria and a method for preparing the same
05/15/2003US20030091692 Koji mold, sugar syrup; miixng with soybean protein
05/15/2003US20030091689 Composition and method for preparing basic quark and further processing of the basic quark
05/15/2003US20030091687 Healthy diet system
05/15/2003US20030091669 Mixture saponin, sugars and protein; solvent extraction, drying, sterilization; brain disorders, Alzheimer's disease
05/15/2003US20030091651 Oil homogenized with sterols; protective coating for stomach
05/15/2003US20030091615 In food, beverages; reduced dehydration
05/15/2003US20030091613 Mixture of whey protein, carbohydrates, vitamins and minerals
05/15/2003US20030091596 Antiallergens; enzymeric dissolving of cell wall
05/15/2003US20030091552 Nutraceutical composition
05/15/2003US20030091549 Antiinflammatory agents; inflammatory bowel disease; gastrointestinal disorders
05/15/2003US20030091528 Mixing an opaque mixture under pressure
05/15/2003US20030090026 Method and apparatus for joining sheet- or ribbon formed flows in a coextrusion process
05/15/2003US20030089243 System of cooking or heating food products with microwaves and hot oil
05/15/2003CA2466335A1 Surface coated capsules
05/15/2003CA2466278A1 Rehydrating formulation
05/15/2003CA2466068A1 Pigment
05/15/2003CA2466022A1 Probiotic compositions
05/15/2003CA2465920A1 Composition containing an extract of pericarpium zanthoxyli for protecting brain cells and improving memory
05/14/2003EP1310562A1 Enzymatic synthesis of antioxidant hydroxytyrosol
05/14/2003EP1310174A1 Taste-improving agent
05/14/2003EP1310173A2 Composition for providing nutrition to diabetics
05/14/2003EP1309699A2 Elongase genes and uses thereof
05/14/2003EP1309532A1 Method for obtaining cocoa bean polyphenol extracts, resulting extracts and uses thereof
05/14/2003EP1309333A2 Plant-derived and synthetic phenolic compounds and plant extracts, effective in the treatment and prevention of chlamydial infections
05/14/2003EP1309326A1 A therapeutic agent of osteoporosis comprising an active ingredient of quercetin derivatives
05/14/2003EP1309318A1 Consumable container
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