| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 07/17/2002 | CN1087775C Tech. for culturing spirulina rich in selenium |
| 07/17/2002 | CN1087601C Sausage containing fruit flesh, fruit juice or synthesized fruity essence, and production method |
| 07/17/2002 | CN1087600C Beijing royal roast duck production method |
| 07/17/2002 | CN1087599C Haimaichong nutrient |
| 07/17/2002 | CN1087598C Gourmet powder |
| 07/17/2002 | CN1087597C Clean producing method for comprehensively utilizing garlic |
| 07/17/2002 | CN1087596C Preparation of glutinous corn powder |
| 07/17/2002 | CN1087595C Delicius honeyed American ginseng flakes |
| 07/17/2002 | CN1087594C Making process of deodorized sweet and sour garlic |
| 07/17/2002 | CN1087593C Process and products of Chinese forest frogs |
| 07/16/2002 | US6420342 Ribose, folic acid, orotic acid |
| 07/16/2002 | US6420171 Composite material for use in the isolation of aggregations of cells associate with preferential blood disorders |
| 07/16/2002 | US6420148 Fixation of preferential polypeptides; obtain protein, incubate with preferential oxidase, evaluate fixed protein |
| 07/16/2002 | US6420145 Microorganisms for use in efficiently generation of vitamin k |
| 07/16/2002 | US6420142 Method for enzymatic splitting of rutinosides |
| 07/16/2002 | US6419978 Inulin fractions |
| 07/16/2002 | US6419977 Nutritional meat extender compositions |
| 07/16/2002 | US6419973 Shaping, feezing |
| 07/16/2002 | US6419972 Starch confectionery |
| 07/16/2002 | US6419971 Process for injecting thermal fluids for food processing |
| 07/16/2002 | US6419967 Tomatoes |
| 07/16/2002 | US6419930 Pharmacological composition having blood pressure reductive activity |
| 07/16/2002 | US6419926 Specific antibodies for use in preparation of pharmaceutical compositions useful in the prevention or treatment of gastritis, gastric ulcers and duodenal ulcers |
| 07/16/2002 | US6419911 Baked goods; lowering cholesterol |
| 07/16/2002 | US6419829 Membrane process for making enhanced flavor fluids |
| 07/16/2002 | US6419575 Cutting method of salmon ovary and apparatus for carrying out cutting method |
| 07/16/2002 | CA2331185A1 Composition for increasing bone density |
| 07/16/2002 | CA2081869C Method for crystallization of .alpha.-l-aspartyl-l-phenylalanine methyl ester |
| 07/16/2002 | CA2069259C Method of crystallizing .alpha.-l-aspartyl-l-phenylalanine methyl ester |
| 07/16/2002 | CA2069130C Continuous process for the preparation of sucrose 6-esters |
| 07/11/2002 | WO2002053706A1 Novel lactobacillus paracasei subsp. paracasei strain antibacterial against helicobacter pylori and escherichia coli 157:h7 |
| 07/11/2002 | WO2002053530A1 Method for concentrating and stabilising carotenoids from vegetables or fruits |
| 07/11/2002 | WO2002053288A2 A method for the manufacture of compositions containing low concentrations of salts |
| 07/11/2002 | WO2002053179A1 The method for the production of the egg containing anti-pathogenic bacteria specific antibodies (igy) and the yogurt and ice cream contaiing the igy |
| 07/11/2002 | WO2002052960A1 Method and product for improving deteriorated or deteriorating quality caused by oxidation of fats in a material |
| 07/11/2002 | WO2002052959A2 Beverage compositions comprising palatable calcium and magnesium sources |
| 07/11/2002 | WO2002052958A1 Roe or milt products with prolonged shelf life |
| 07/11/2002 | WO2002052957A1 Creatine/citric acid compound, method for the production of the same and the use thereof |
| 07/11/2002 | WO2002052956A1 Antitumor food or beverage |
| 07/11/2002 | WO2002052955A1 Nutritional and therapeutical preparations having antioxidant activity |
| 07/11/2002 | WO2002052954A2 Nutritional composition for a bone condition |
| 07/11/2002 | WO2002052952A1 Process for the preparation of red barley by solid-phase fermentation of monascaceae strain containing selenium |
| 07/11/2002 | WO2002052946A2 Extrusion process, apparatus and product |
| 07/11/2002 | WO2002052945A1 Highly nutritious baked products |
| 07/11/2002 | WO2002034923A8 Monocotyledon plant cells and plants which synthesise modified starch |
| 07/11/2002 | WO2002026050A3 Improved emulsifier systems for use in making dehydrated starch ingredients |
| 07/11/2002 | WO2002009646A3 Plant derived antioxidants |
| 07/11/2002 | WO2001094646A3 Brown sugar substitute and method for making |
| 07/11/2002 | WO2001020969A3 Use of ribose to prevent cramping and soreness in muscles |
| 07/11/2002 | WO2001019972A3 Fermentation process with immobilized microorganisms |
| 07/11/2002 | WO2001017517A3 Use of g(a)-linolenic acid metabolites in the manufacture of a medicament for the treatment or prevention of cancer |
| 07/11/2002 | WO2000075173A3 Peptide fragments of colostrinin |
| 07/11/2002 | US20020091160 Administering orally a source of at least one of L-arginine and L-lysine as other than a natural food source |
| 07/11/2002 | US20020091110 Dietary compositions |
| 07/11/2002 | US20020090733 Process for preparing flavour compounds |
| 07/11/2002 | US20020090670 Cysteine/glycine rich peptides |
| 07/11/2002 | US20020090446 Pregelatinized hydroxypropylated, crosslinked waxy potato starch; use in foods such as bakery filling; efficient thickener |
| 07/11/2002 | US20020090441 Phytopharmaceutical food products or integrators |
| 07/11/2002 | US20020090440 Having curry ingredients mixed with American standard ingredients to create two new flavors |
| 07/11/2002 | US20020090438 Manufacture of granola and snack-food products |
| 07/11/2002 | US20020090436 "neotame"; mixing with a liquid carrier in a ratio of up to 3:2; food, beverage products |
| 07/11/2002 | US20020090435 Ethyl 4-(thioacetoxy)butyrate as a flavoring agent and methods for preparing and using same |
| 07/11/2002 | US20020090434 Prepared by impregnating unhulled cereal grains with water, roasting, and powdering; higher nutrient value |
| 07/11/2002 | US20020090433 Apparatus including a heated mixing station for binder solution with ingredients for the snack-food product, forming station, transfer means, cooling station |
| 07/11/2002 | US20020090432 Base layer of solid food pieces in a gravy that has a conical recess formed in its upper surface, an upper layer of solid foodstuff that can support the base layer when the product is inverted fills the recess |
| 07/11/2002 | US20020090431 Method of curing and processing poultry products |
| 07/11/2002 | US20020090429 Pasteurized eggs |
| 07/11/2002 | US20020090428 Housing, fluid delivery system, and a shaft with a protruding surface to rotate and convey foodstuff; for applying fluids such as disinfectants, flavoring agents, and tenderizing agents, to foods such as meat, seafood |
| 07/11/2002 | US20020090421 Multi-textured food product and method of producing same |
| 07/11/2002 | US20020090419 Food formulations with a high calcium content |
| 07/11/2002 | US20020090418 Soy protein products and methods for producing soy protein products |
| 07/11/2002 | US20020090416 Method of enhancing absorption and utilization of protein |
| 07/11/2002 | US20020090406 Tahitian noni juice on COX-1 and COX-2 and tahitian noni juice as a selective COX-2 inhibitor |
| 07/11/2002 | US20020090402 Having anti-allergic effect, which can also be used as an immune regulator |
| 07/11/2002 | US20020090347 For reducing tooth erosion caused by acid |
| 07/11/2002 | DE10101958A1 Verfahren zum Behandeln von Rohbrät A method of treating Rohbrät |
| 07/11/2002 | DE10064732A1 Enterale Zubereitung zur Stärkung des Immunsystems Enteral preparation for strengthening the immune system |
| 07/11/2002 | DE10064506A1 Pasta comprises specified percentages of wheat and roughage, with a specified upper limit for nonsoluble roughage constituents |
| 07/11/2002 | DE10064061A1 Whippable milk-free oil-in-water emulsion useful as a cream substitute comprises water, water-soluble carbohydrate, hydrocolloid, edible oil and/or fat and emulsifier |
| 07/11/2002 | DE10062813A1 Nutritional supplement based on migroalgae, also containing medicinal plant to give stronger and more targeted action, e.g. in improving general health or improving blood flow |
| 07/11/2002 | CA2433483A1 Roe or milt products with prolonged shelf life |
| 07/11/2002 | CA2431662A1 A method for the manufacture of compositions containing low concentrations of salts |
| 07/10/2002 | EP1221448A1 Sweetener compositions with high degree of sweetness having improved sweetness, corrigents and utilization thereof |
| 07/10/2002 | EP1221287A2 Process for the treatment of sausage meat |
| 07/10/2002 | EP1221286A1 Oil having increased polyphenol content |
| 07/10/2002 | EP1221285A1 Method of producing spitfuls of foodstuff automatically |
| 07/10/2002 | EP1220680A2 Echinacea supplement and method of manufacture |
| 07/10/2002 | EP1220622A1 Low potassium juice, method for producing thereof and food containing the same |
| 07/10/2002 | EP1220621A1 Food or dietary composition containing several antioxydants |
| 07/10/2002 | EP1220620A1 Composition comprising casein protein and whey protein |
| 07/10/2002 | EP1220619A1 Co-crystallized surfactant blend |
| 07/10/2002 | EP1220618A1 Method and rotary blancher for processing food product |
| 07/10/2002 | EP1220617A1 Fish feed with increased nucleotide content |
| 07/10/2002 | EP1220616A1 A METHOD FOR PREPARING AN OAT PRODUCT AND A FOODSTUFF ENRICHED IN THE CONTENT OF $g(b)-GLUCAN |
| 07/10/2002 | EP1220613A1 Use of water-soluble phosphates to control pse condition in muscle products |
| 07/10/2002 | EP1117304B1 Hydrocolloid confectionery |
| 07/10/2002 | EP1098657B1 Green tea extracts containing catechols and caffeine |
| 07/10/2002 | EP1047307B1 Method for producing an animal feed or food item and a product produced according to said method |
| 07/10/2002 | CN1358233A Oligosaccharide-supplying compositions |
| 07/10/2002 | CN1358067A Composition for infant formula having low threonine content |