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)
03/2003
03/26/2003EP1294371A1 Medium chain fatty acids applicable as antimicrobial agents
03/26/2003EP1294240A2 Compositions and methods for body weight management
03/26/2003EP1294239A1 Method for removing agricultural chemicals remained on surface of agricultural products
03/26/2003EP1294234A1 Composition suitable for preparing an oil in water emulsion
03/26/2003EP1263466A4 Methods and compositions for dietary supplements
03/26/2003EP1253828A4 Improved calcium enrichment composition and method for producing the same
03/26/2003EP1248537A4 Process and apparatus for preparing meals
03/26/2003EP1225810B1 Method for treatment of chronic venous insufficiencies using an extract of red vine leaves
03/26/2003EP0868124B1 Fatty acid esterified propoxylated glycerin as frying oil compositions
03/26/2003EP0766514B1 Flash flow formed solloid delivery systems
03/26/2003EP0731648B1 Flavouring compositions and method
03/26/2003EP0677112B1 Method for obtaining transgenic plants showing a modified fructan pattern
03/26/2003CN2540777Y Autoamtic shuijing noodle processor
03/26/2003CN1406274A Novel lactobacillus paracasei subsp. paracasei strain antibacterial against nelicobacter pylori and escherichia coli 157:H7
03/26/2003CN1406111A Nutritional formulation containing prebiotic substances
03/26/2003CN1405316A Method for preparing isothiocyanic ester from cruciferae plants
03/26/2003CN1405297A North winterworm summerherb high-yield cultivation and its new-product processing technique
03/26/2003CN1405186A Thermoinverted starch and preparation method thereof
03/26/2003CN1404845A Soporific medicine and its preparation technology
03/26/2003CN1404769A Two-combined nutrient health-care food and beverage and production method thereof
03/26/2003CN1404768A Blood-sugar-regulating functional health-care food and preparation method thereof
03/26/2003CN1404767A 琵琶鸭 Pipa duck
03/26/2003CN1404766A Yipinxiang roasted-duck and its processing method
03/26/2003CN1404765A Meat-tendering agent and its making method
03/26/2003CN1404764A Technology for extracting nutrient components from black-bone chicken
03/26/2003CN1404763A Pork-meat strip and its production method
03/26/2003CN1404762A Technology for processing meat product and meat product
03/26/2003CN1404761A Method for processing cooked-meat in marmite
03/26/2003CN1404760A Zilan beef-meat and its preparing method
03/26/2003CN1404759A Hot-pepper-free hot-pot seasoning and its making method
03/26/2003CN1404758A Environment-protection type multi-function nutrient bean-curd production technology and apparatus
03/26/2003CN1404757A Blood-enriching face-nutrition gruel and its making method
03/26/2003CN1404756A Intestines-protective rice-flour noodles and preparing method
03/26/2003CN1404755A Process for production of nutrient rice-flour noodles
03/26/2003CN1404754A Instant macaroni production technology
03/26/2003CN1404753A Method for Production of maize-made instant noodles
03/26/2003CN1404752A Maize flour production method
03/26/2003CN1404751A Health-care vermicelli, bean-made noodles and bean-made sheet jelly
03/26/2003CN1404750A Fermented maize powder and production method thereof
03/26/2003CN1404749A Technology for producing sea-shell powder and spirulina princeps powder
03/26/2003CN1404748A Protein-peptide health-care food and its preparing method
03/26/2003CN1404747A Nutrient formula of multiflower-knotweed tuber for food
03/26/2003CN1404737A Dough-drawing-out machine
03/26/2003CN1103563C Cooker-extruder for the production of thermally treated biopolymers as well as a process for cooking-extrusion of biopolymers
03/26/2003CN1103560C Method for producing powdery seasonings
03/26/2003CN1103559C Sweetener composition improved in taste
03/26/2003CN1103558C Sweetener salt
03/26/2003CN1103557C 18-element flavouring and preparing process thereof
03/26/2003CN1103556C Refined flavouring
03/26/2003CN1103555C Refined flavouring
03/26/2003CN1103554C Refined flavouring
03/26/2003CN1103553C Process for drying flavouring agent paste
03/26/2003CN1103552C Cooking aid of lump type
03/26/2003CN1103551C Flavouring base
03/26/2003CN1103550C Refined flavouring
03/26/2003CN1103549C Moulded culinary preparation
03/26/2003CN1103548C Edible micro-capsule and food containing same
03/25/2003USRE38047 Soil microorganisms that produce a hemicellulase which is particularly useful in increasing the available energy in feeds; a mannanase
03/25/2003US6538021 Method for producing luteolin and luteolin derivatives
03/25/2003US6538019 Produce emulsions containing a material that are insoluble or that have low solubility with respect to water and oil in a high concentration, so as to obtain emulsions which can be preserved for a long period of time. More specifically,
03/25/2003US6537603 Molding materials; filling molds with mixture; hardening
03/25/2003US6537600 Multiple-stage energy-efficient produce processing system
03/25/2003US6537598 Method for tenderizing raw beef
03/25/2003US6537588 Food-induced antisecretory proteins in egg yolk
03/25/2003US6537579 Compositions and methods for administration of pharmacologically active compounds
03/25/2003US6537543 Odorless delivery of live bacteria; uniform blend with such as lactose, ground coffee beans and lactic acid bacilli;
03/25/2003US6536689 Mulberry leaves powder manufacturing method
03/25/2003CA2257982C Quick cooking and instant rice and methods of making same
03/20/2003WO2003022817A1 Pyridinium-betain compounds as taste enhancer
03/20/2003WO2003022549A1 Method and apparatus for producing a curly effect puff extrudate
03/20/2003WO2003022444A1 Method and reactor for the non-thermal decomposition and pasteurisation of organic process materials by electroporation
03/20/2003WO2003022288A1 Nutritional compositions for controlling blood glucose level
03/20/2003WO2003022272A1 Appetite-stimulating agents and remedies for anorexia
03/20/2003WO2003022079A1 Method for preparing frozen food
03/20/2003WO2003022077A1 Method for producing semi-finished meals and food components
03/20/2003WO2003022076A1 Ground fish meat products starting with protease-containing fish meat
03/20/2003WO2003022075A1 Flavoring materials and foods and drinks containing the same
03/20/2003WO2003022074A1 Non-fried dry instant noodles
03/20/2003WO2003022072A1 Food products and their method of preparation
03/20/2003WO2003022071A2 Colorant for food and pharmaceuticals
03/20/2003WO2003022070A1 Compositions comprising soy protein and processes of their preparation
03/20/2003WO2003022069A1 Process for producing powdery soybean protein material
03/20/2003WO2003022068A1 Glutaminase
03/20/2003WO2003022064A1 Steryl ester compositions
03/20/2003WO2003009674A3 Method for producing a food product, food product and barm for producing said product (variants)
03/20/2003WO2003000800A3 Coloring agents which are soluble in aqueous media and method for the production thereof
03/20/2003WO2002092077A3 Use of lipoic acid for suppressing undesired haematological effects of chemotherapy and/or radiotherapy
03/20/2003WO2002088340A3 Alkaline protease variants and detergents and cleaning agents containing said alkaline protease variants
03/20/2003WO2002069743A3 Process, apparatus and composition for calcium fortification of beverages
03/20/2003WO2002067703B1 Vibrating funnel fingers for distribution of seasoning onto discrete lanes
03/20/2003WO2002040529A3 Diastereomeric peptides and pharmaceutical compositions comprising them
03/20/2003WO2001094386A3 Method for the extraction and the use of antibiotically effective peptides for treating infectious diseases
03/20/2003WO2001073104A9 Beta-glucans from filamentous fungi
03/20/2003US20030056244 Feed additive compositions and methods
03/20/2003US20030055227 Process for obtaining lignan
03/20/2003US20030054501 Oxidation resistant starches; fat replacement; genetic engineering
03/20/2003US20030054448 T1R taste receptors and genes encoding same
03/20/2003US20030054089 Tasty, convenient, nutritionally balanced food compositions
03/20/2003US20030054087 Highly soluble, high molecular weight soy protein
03/20/2003US20030054086 Food products and their method of preparation
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