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)
02/2003
02/20/2003CA2701551A1 Polysaccharide-containing compositions and use thereof
02/20/2003CA2456833A1 Polysaccharide-containing compositions and use thereof
02/20/2003CA2456159A1 Lipid blends and food products containing oleic fatty acid and omega-6 fatty acids, designed to increase the intramyocellular lipid level
02/20/2003CA2455761A1 Artichoke leaf extracts
02/20/2003CA2455452A1 Stable and bioavailable iron fortified beverages
02/20/2003CA2455391A1 Nutritional supplements and methods of using same
02/20/2003CA2455048A1 Method and composition for an in-mold liner
02/20/2003CA2453884A1 Micronutrient phosphates as dietary and health supplements
02/20/2003CA2439610A1 Improvements in pasteurized eggs
02/20/2003CA2419389A1 Agent having prolonged stomach retention time used to produce a longlasting saturation effect, and the use thereof
02/19/2003EP1284286A1 Alpha-isomaltosyltransferase, process for producing the same and use thereof
02/19/2003EP1284145A1 2-(3,4-Dihydroxyphenyl)ethyl substituted carbonic acid derivatives and their use
02/19/2003EP1284139A1 Novel fatty acid analogues for the treatment of fatty liver
02/19/2003EP1284133A1 Mixtures of active agents
02/19/2003EP1284106A2 Method for preparing an edible stable foam, foam and foodstuff wich comprises the foam
02/19/2003EP1284103A1 Modified corn grit products and methods
02/19/2003EP1284102A1 Syrup-containing compositions and process for producing the same
02/19/2003EP1283876A2 Beta-galactosidase isolated from bifidobacterium
02/19/2003EP1283864A2 Process for removing off-flavors from beverages
02/19/2003EP1283714A1 Use of lactobacillus casei in immunostimulatory peptides
02/19/2003EP1283713A2 Combined cartilage and plant extract compositions
02/19/2003EP1283683A1 Method and device for producing sausages
02/19/2003EP1283682A2 Tryptophan source from plants and uses therefor
02/19/2003EP1283681A2 Formulation and process for producing a universal fruit base for use in preparing non-settling, creamy, smooth, thick fruit beverages
02/19/2003EP1283680A1 Device and method for frying products
02/19/2003EP1039888B1 Method of increasing the production and improving the quality of semen
02/19/2003EP1033131B1 Composition in the form of a drink having a delayed alcohol aversion effect
02/19/2003EP1001788B1 Boron carbohydrate complexes and uses thereof
02/19/2003EP0959892B1 Use of pvp or povidone for reducing bowel distension
02/19/2003CN2536978Y High viscosity material drying and powdering apparatus
02/19/2003CN2536053Y Knocking mechanism and automatic egg shell remover therewith
02/19/2003CN1398300A Novel elongase gene and method for producing multiple-unsaturated fatty acids
02/19/2003CN1398163A Gel products fortified with calcium and method of preparation
02/19/2003CN1398160A Appts. and method for making stackable snack food chips
02/19/2003CN1397424A Water soluble edible film, food and beverage using such film and gilding food and edible objects
02/19/2003CN1397338A Preparing process and application of fresh ginger extract
02/19/2003CN1397282A Blood flor anendment, thrombus preventer or medicines
02/19/2003CN1397210A Nutrients-enriched soup material for woman
02/19/2003CN1397209A Nutrients-enriched soup material for middle-aged and old people
02/19/2003CN1397208A Sporophyllary leaf of undaria pinnatifida and its preparing process
02/19/2003CN1397207A Dried sporophyllary leaf of undaria pinnatifida and its preparing process
02/19/2003CN1397206A Technology for preparing fragrant, tingle and hot sea food
02/19/2003CN1397205A Chinese-medicinal antiseptic wine and antiseptic fresh fish and preparing process thereof
02/19/2003CN1397204A Method for stewing eggs of Taihe hen
02/19/2003CN1397203A Crisp roast duck with flower fragrance and its preparing process
02/19/2003CN1397202A Technology for cooking braised upper part of leg or pork
02/19/2003CN1397201A Functional nutritive cocoa-walnut milk for women
02/19/2003CN1397200A Functional nutritive cocoa-pumpkin seed milk for middle-aged and old people
02/19/2003CN1397199A Nutrients enriched soup material for children and youth
02/19/2003CN1397198A Functional nutritive walnut milk for children and youth
02/19/2003CN1397197A Health-care food for nutritive and purposes
02/19/2003CN1397196A Fragrant and sweet roast potato pie and its production method
02/19/2003CN1397195A Method for preparing instant crisp crust gruel
02/19/2003CN1397194A Jelly ice cream and its making method
02/19/2003CN1397189A Functional nutritive coffee for sportsman
02/19/2003CN1397188A Functional nutritive coffee for women
02/19/2003CN1397187A Functional nutritive instant cofee for middle-aged and old people
02/19/2003CN1397180A Sterol aliphatic ester compsns. and foods contg. same
02/19/2003CN1397175A Freezing processing method and processing system for large-type fishes
02/19/2003CN1397172A Functional nutritive cracker for woman
02/19/2003CN1397171A Functional nutritive cracker for children and youth
02/19/2003CN1101695C Application of medicine from plant extracts for treatment of increase bone resorption, and compsns, thereof
02/19/2003CN1101674C Prodn. of carotenoid prepsn. in form of coldwater-dispersible powders, and use of novel carotenoid prepns.
02/19/2003CN1101660C Kelp stuffing for dumplings
02/19/2003CN1101659C Steamed egg powder contg. calcium and vitamin A and vitamin D
02/19/2003CN1101658C Method for producing deodorized garlic grain
02/19/2003CN1101655C Texturizing compsns. for use in flat blends in food
02/19/2003CN1101654C 鸡肉产品 Chicken Products
02/19/2003CN1101653C Dough compsns. made with dehydrated potato flanules
02/18/2003US6521797 Precursors for organoleptic compounds, especially for flavors, fragrances and masking agents, and/or antimicrobial compounds; 2,6-dimethyl-oct-5-enal generated by the cleavage of the oxime derivative
02/18/2003US6521591 Pharmaceutical composition for muscular anabolism
02/18/2003US6521282 Vegetable protein flour containing from 40% to 60% protein, by dry weight, and at least 400 parts per million genistein and 400 ppm of daidzein
02/18/2003US6521281 Dough compositions made with dehydrated potato flanules
02/18/2003US6521276 Fructane inulin; low fat
02/18/2003US6521274 Prepared royal jelly with caloric value
02/18/2003US6521247 Rapidly dissolving iron compound and a slowly dissolving iron compound with folic acid
02/18/2003CA2244935C French fry formulations containing rice flour
02/17/2003CA2398112A1 2-(3,4-dihydroxyphenyl)ethyl-substituted carbonic acid derivatives and their use
02/14/2003CA2421046A1 Compositions for enhancing or improving the flavor of foods or drinks and method of enhancing or improving the flavor of foods or drinks by using the same
02/13/2003WO2003016171A1 Device for defrosting at least one piece of sushi or similar food product using microwaves
02/13/2003WO2003012074A2 Bacterial strains belonging to lactobacillus species and their use in food and feed industry
02/13/2003WO2003011873A2 Natural marine source phospholipids comprising flavonoids, polyunsaturated fatty acids and their applications
02/13/2003WO2003011339A1 Composition for epigallocatechin gallate
02/13/2003WO2003011311A1 Bauhinia extracts
02/13/2003WO2003011205A2 Encapsulation products for controlled or extended release
02/13/2003WO2003011204A2 Drug delivery systems
02/13/2003WO2003011056A1 Ergogenic food compositions
02/13/2003WO2003011055A1 Nutritional composition preventing bacterial overgrowth
02/13/2003WO2003011054A1 Complex antioxidant preparation
02/13/2003WO2003011053A1 Process for preserving fresh pineapple
02/13/2003WO2003011052A1 Method of processing whole grain and products therefrom
02/13/2003WO2003011051A1 Process for preparing concentrate thickener compositions
02/13/2003WO2003011042A1 Soluble roasted chicory with high inulin content
02/13/2003WO2003011040A1 Preparation of a gelled aqueous composition by means of microbial acidification
02/13/2003WO2003011036A1 An improved food product
02/13/2003WO2002072035A3 Novel anti-inflammatory compositions and methods of use
02/13/2003WO2002043508A3 Method and kit for increasing chance of conceiving child with desired gender
02/13/2003WO2002015714A9 Continuous cooking apparatus and method employing hydrostatic pressure
02/13/2003US20030032770 Extraction of glycoprotein from a polar solution; obtain a polar solvent, mix with nonpolar solvent, form glycoprotein interface layer, recover glycoprotein, replace solution
02/13/2003US20030032702 Shearing fiber to expose interior fiber to form texturized cellulosic or lignocellulosic fiber, and combining with a thermoplastic resin; waste recycling
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