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
05/14/2003EP1309251A1 Selenium diet supplement
05/14/2003EP1309250A2 Nutritional supplement for the management of weight
05/14/2003EP1309249A2 Soy protein product and process for its manufacture
05/14/2003EP1309248A2 Soy beverage and related method of manufacture
05/14/2003EP1309247A2 Apparatus for dispensing heated comestibles
05/14/2003EP1309246A1 Mineral-enhanced bakery products
05/14/2003EP1267638A4 Method and system for processing food
05/14/2003EP1175157A4 Low molecular weight polymannuronate
05/14/2003EP1162875B1 Plants transformed with thioredoxin
05/14/2003EP1156719B1 Iron fortification system
05/14/2003EP0883349B1 Oat-based frozen confection
05/14/2003CN2549749Y Automatic bean sprout machine
05/14/2003CN2549748Y Automatic soy bean product machine
05/14/2003CN1418256A Beta glucans from filamentous fungi
05/14/2003CN1418254A Method for remodelling cell wall polysaccharide structures in plants
05/14/2003CN1418087A Use of 3,4-dihydroxy-mandelic acid for protecting against oxidative damage caused by ultra-violet light
05/14/2003CN1418063A Process for making culinary foamer
05/14/2003CN1417326A Latent-energy regeneration cell
05/14/2003CN1417233A Soluble hydrogenated starch derivtive containing hard-to-digest food fiber
05/14/2003CN1416841A Anti-anoxia health food composition
05/14/2003CN1416809A Aloe powder with high active matter content and its production process
05/14/2003CN1416750A Honey extracting enzymolysis process of producing partridge essence
05/14/2003CN1416744A Desalting method of nutriment containing animal protein
05/14/2003CN1416743A Natural high-selenium milk for middle-old aged persons
05/14/2003CN1416742A Green health seasoning liquid
05/14/2003CN1416741A Health edible-fungus food and its production process
05/14/2003CN1416740A Edible fungus and edible wild herb processing tech. with active preservative liquid
05/14/2003CN1416739A Chafing dish dipping thick sauce and its production process
05/14/2003CN1416738A Technological process of producing seasoning
05/14/2003CN1416737A Soy sauce making process and product thereof
05/14/2003CN1416736A Potato shreds, chip, cubes and powder and their production process
05/14/2003CN1416735A Power-saving prepn process of freeze dried vegetable powder
05/14/2003CN1416734A Anti-fatigue health food
05/14/2003CN1416733A Ice emblic producing process
05/14/2003CN1416732A Ice olive producing process
05/14/2003CN1416731A Blood fat-reducing anti-fatigue health food composition
05/14/2003CN1416730A Production process of wolfberry fruit juice powder
05/14/2003CN1416729A Nutritive food of bean and wolberry fruit and its production process
05/14/2003CN1416728A Health food capable of increasing bone density and delaying senility and its production process
05/14/2003CN1416727A Edible cactus-green gram vermicelli
05/14/2003CN1416726A Edible cactus green gram sheet jelly
05/14/2003CN1416725A Edible cactus green gram noodles
05/14/2003CN1416724A Health nutriment
05/14/2003CN1416723A Composite vegetable juice-honey
05/14/2003CN1416722A Royal jelly mate
05/14/2003CN1416721A Heat-clearing away Chinese medicine jelly
05/14/2003CN1108183C Method for treating particulate material with coating substance and device for implementing such method
05/14/2003CN1108115C Quickly frozen meat pie and its preparing method
05/14/2003CN1108114C Process for preparing antelope-fish brain beverage and its product
05/14/2003CN1108113C Processing method of meat foods
05/14/2003CN1108112C Method for cooking roast chicken
05/14/2003CN1108111C Hypolipemic rice-flour noodles and its preparing process
05/14/2003CN1108110C Composition comprising viscosity modulating polymer material and its use
05/14/2003CN1108105C Health drink
05/14/2003CN1108103C Artificial fat beef fat and processed fat beef thereof
05/14/2003CN1108102C Method and device for cooking and vacuum packing of mussels with microwaves
05/13/2003US6562869 A gelatin having a composition consisting essentially of: alpha -lipoic acid in the amount about 0.025 grams to about 1. 5 grams; acetyl-L-carnitine in the amount of about 0.01 grams to about 3 grams; creatine in the amount and a carbohydrate
05/13/2003US6562866 A method for treating or preventing an elevated blood lipid level-related disease in a mammal, which comprises administering thereto an effective amount of rutin, quercetin or a mixture thereof.
05/13/2003US6562863 Partially purified cocoa extracts containing cocoa polyphenols
05/13/2003US6562396 Parboiling mix of paddy and cargo rices; homogeneous, rapid cooking product
05/13/2003US6562395 Edible fat blends
05/13/2003US6562393 Method of making a snack food
05/13/2003US6562392 Hard caramel product
05/13/2003US6562391 Aroma product comprising flavoring compounds
05/13/2003US6562385 Food product with flavoring and method for producing the same
05/13/2003US6562384 Unified food serving products having persistent crispy crunchy texture
05/13/2003US6562383 Process for producing flavored cheese without curing
05/13/2003US6562380 Methods for treating or reducing prediposition to breast cancer, pre-menstrual syndrome or symptoms associated with menopause by administration of phyto-estrogen
05/13/2003US6562378 Nutritional supplement for adolescents
05/13/2003US6562336 Dietary or pharmaceutical composition for use for the prevention or treatment of hyperoxaluria
05/08/2003WO2003038082A2 Novel alkaline protease variants and detergents and cleansers containing these novel alkaline protease variants
05/08/2003WO2003037833A1 Extraction of lutein from marigold meal
05/08/2003WO2003037378A1 Method of preventing development of severe metabolic derangement in inborn errors of metabolism
05/08/2003WO2003037360A1 Method and composition for repairing and promoting regeneration of mucosal tissue in the gastrointestinal tract
05/08/2003WO2003037320A1 Pharmaco-dietary preparation having a nutrition-supplementing and nutrition-enhancing effect
05/08/2003WO2003037316A1 Peroxisome proliferator activated receptor ligands and process for producing the same
05/08/2003WO2003037110A1 Extruder die with additive reservoir
05/08/2003WO2003037108A2 Spherical gelled simulated fruit with dimples, and extrusion process
05/08/2003WO2003037106A1 A process for precooking grains and an equipment for precooking grains
05/08/2003WO2003037099A2 Chocolate flavour manipulation
05/08/2003WO2003037095A1 Non-lauric, non-trans, non-temper fat compositions
05/08/2003WO2003037092A1 Method of pasteurizing chicken shell egg
05/08/2003WO2003037088A1 Process for producing expandable pellets
05/08/2003WO2002102173A3 Rapidly disintegrating flavored film for precooked foods
05/08/2003WO2002064129A3 Compositions of biochemical compounds involved in bioenergy metabolism of cells
05/08/2003WO2002026946A3 Fad4, fad5, fad5-2, and fad6, fatty acid desaturase family members and uses thereof
05/08/2003US20030087879 Process for the stabilization of acylglycerols comprising high amounts of omega-3 polyunsaturated fatty acids by means of gamma-cyclodextrin
05/08/2003US20030087876 Amino derivative of a disaccharide and an oxidized disaccharide or a derivative
05/08/2003US20030087841 Disaccharide derivatives for treating hyperglycaemia
05/08/2003US20030087034 Solvent spreading on substrate; controlled heat drying; sheet administering drugs, foods, cosmetics
05/08/2003US20030087019 Method for preparing an oat product and a foodstuff enriched in the content of beta-glucan
05/08/2003US20030087018 Method and composition related to low glycemic index foods
05/08/2003US20030087017 Shelf-stable moist food foam product and process for its preparation
05/08/2003US20030087013 Vacuum tumbling food product with an aqueous flavor solution and with a dispersion of a lipid in an aqueous starch solution; freezing the vacuum tumbled food product in a liquid freeze bath
05/08/2003US20030087012 Treating whole grain kernels having an exterior bran layer with peroxide to decrease the color of the bran layer to provide a lightened grain kernel
05/08/2003US20030087006 Heat-stable high-amylopectin starch
05/08/2003US20030087005 Drink flavouring straw
05/08/2003US20030087004 Sweet and savory food bars for meal-equivalent nutrition segments
05/08/2003US20030087001 Aseptic cream substitute
05/08/2003US20030086989 Morinda citrifolia enhanced lip treatment
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