| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 05/22/2002 | CN1085068C Bone dried floss for and processing method therefor |
| 05/22/2002 | CN1085067C Nutritive food for beautifying face |
| 05/22/2002 | CN1085066C Food additive for fast-reducing |
| 05/22/2002 | CN1085065C Ginger and garlic paste |
| 05/22/2002 | CN1085064C Method for preparing chili paste without seed and calyx |
| 05/22/2002 | CN1085063C Processing method for persimmon cake pulp |
| 05/22/2002 | CN1085062C 蔬菜香肠 Sausage and vegetables |
| 05/22/2002 | CN1085061C Method for making sterile bean curd placed in container |
| 05/22/2002 | CN1085060C Ganoderma malted milk gruel |
| 05/22/2002 | CN1085059C Ganoderma wheat flakes |
| 05/22/2002 | CN1085058C Rice crust and making method |
| 05/22/2002 | CN1085057C Method for removing aflatoxin B1 by aflatoxin B1 detoxifying enzyme |
| 05/22/2002 | CN1085056C Method for producing garlic slice (powder) with quick removing garlic odour |
| 05/22/2002 | CN1085052C Method for adding essence to drink powder |
| 05/22/2002 | CN1085051C Foaming coffee creamer and instant hot cappuccino |
| 05/22/2002 | CN1085049C Improved temperature stability and whipping performance foods |
| 05/22/2002 | CN1085048C Microemulsion |
| 05/22/2002 | CN1085047C Method for keeping scallion fresh |
| 05/22/2002 | CN1085037C Overall automatic cultivating tank for quickly-raising bean sprouts with automatically-controlled plumbing water-saving device |
| 05/21/2002 | US6392054 Organoleptic |
| 05/21/2002 | US6391946 Rigid polymeric beverage bottles with improved resistance to permeant elution |
| 05/21/2002 | US6391928 Mixture of fatty acid or fatty ester and liquid |
| 05/21/2002 | US6391864 Glucosamine mixtures |
| 05/21/2002 | US6391376 Providing dry component low in free water and including blend of first starch and 10-40% of second starch, first starch including modified cold water thickening starch, rapidly blending dry component and a liquid to form homogenous mass |
| 05/21/2002 | US6391374 Pre-toasted, defatted soy flakes, cereal grain, exogenous source of protein and isolated starch, defatted soy flakes present in greater amount by weight in product than cereal grain |
| 05/21/2002 | US6391372 Stabilized annatto-caramel food colorant for RTE cereal |
| 05/21/2002 | US6391371 Low water activity egg product |
| 05/21/2002 | US6391370 Plant sterol-emulsifier dispersion for incorporation into food products as anticholesterol agents, dispersion comprising mixture of 1 to 80 percent plant sterol-emulsifier blend and 20 to 99 percent edible oil |
| 05/21/2002 | US6391368 Rapidly peptizable microcrystalline cellulose-based stabilizing agents |
| 05/21/2002 | US6391367 Method for the preparation of alimentary soft granular caviar |
| 05/21/2002 | US6391365 For foodstuffs, stimulants and oral hygiene products |
| 05/21/2002 | US6391364 Free alkylphenol flavor additives |
| 05/21/2002 | US6391362 Pasteurizing unhomogenized milk, whipping into a cream phase and a first aqueous phase, separating the cream phase and washing with water over 15-36 hours, drying; dairy or diagnostic purposes |
| 05/21/2002 | US6391358 Multi-stage thickening composition for use with packaged food items and process for using same |
| 05/21/2002 | US6391355 Sizing; curing in brine solution; heating |
| 05/21/2002 | US6391352 Ingredient for food products including starch, hydrocolloid selected from edible gums, and water co-processed in extruder under specified temperature and moisture level, causing hydrocolloid to coat starch |
| 05/21/2002 | US6391351 Methods for treating foodstuffs using cell free extracts from ciliates |
| 05/21/2002 | US6391348 Method of reducing cholesterol in eggs |
| 05/21/2002 | US6391345 Cranberry seed flour comprising insoluble fiber in concentration of about 40 to 50% by weight |
| 05/21/2002 | US6391332 Therapeutic micronutrient composition for severe trauma, burns and critical illness |
| 05/21/2002 | US6391310 Composition made from plant matter enriched in at least two phytochemicals selected from isoflavones, lignans, saponins, catechins and phenolic acids; treatment for neurological or immunological symptoms, inflammation, migraines and dementia |
| 05/21/2002 | US6391309 Composition made from plant matter enriched in at least two phytochemicals selected from isoflavones, lignans, saponins, sapogenins, catechins and phenolic acids; therapeutic treatment for female disorders |
| 05/21/2002 | US6391308 Method of preparing and using isoflavones for the treatment of blood related illnesses |
| 05/21/2002 | US6389958 Heat cooking/sterilizing device |
| 05/17/2002 | CA2363266A1 New flavoured improver for baking applications |
| 05/16/2002 | WO2002038798A1 Method for screening probiotic strains of the genus bifidobacterium |
| 05/16/2002 | WO2002038181A2 Synergistic medicament containing aromatic agents and having an antagonistic, regenerative and/or protagonist decontamination effect |
| 05/16/2002 | WO2002038147A1 Granular drug preparations containing branched amino acids and process for producing the same |
| 05/16/2002 | WO2002038132A2 Soft capsules comprising a starch mixture having a reduced branching degree |
| 05/16/2002 | WO2002038127A2 Particle formation methods and their products |
| 05/16/2002 | WO2002037988A1 Food comprising cane molasse and beta-glucan |
| 05/16/2002 | WO2002037987A1 Soybean processing |
| 05/16/2002 | WO2002037986A1 Preparation method of whole bean curd |
| 05/16/2002 | WO2002037985A1 Soybean milks containing epa at high concentration and process for producing the same |
| 05/16/2002 | WO2002037984A1 Fermented product based on an oat suspension |
| 05/16/2002 | WO2002037977A1 Creamy based processed dairy product containing gelatine |
| 05/16/2002 | WO2002037976A1 Epa and/or dha-containing acidic milks |
| 05/16/2002 | WO2002037974A1 Method for preparing a starch-based grain designed to be included in a food product |
| 05/16/2002 | WO2002037973A1 Tidbit based on dehydrated nopal and preparation process |
| 05/16/2002 | WO2002037969A1 Inert-gas based unleavened dough system |
| 05/16/2002 | WO2002037955A1 Barley with reduced ssii activity and starch containing products with a reduced amylopectin content |
| 05/16/2002 | WO2002017892A3 Water-dispersible encapsulated sterols |
| 05/16/2002 | WO2002017851A3 Composition comprising chromium picolinate, method of preparing the same and use thereof |
| 05/16/2002 | WO2002011562A3 Nutritional supplement for the management of weight |
| 05/16/2002 | WO2002001967A3 Flavouring compositions |
| 05/16/2002 | WO2001093703A3 Process for producing washed citrus oil flavors |
| 05/16/2002 | WO2001079400A3 Extraction of sterols from cocoa hulls |
| 05/16/2002 | US20020059311 Cooking recipe providing system and computer readable recording medium with cooking recipe providing program |
| 05/16/2002 | US20020058714 Base material for dry direct tableting comprising low-substituted hydroxypropyl cellulose |
| 05/16/2002 | US20020058707 Compositions containing hypoglycemically active stilbenoids |
| 05/16/2002 | US20020058704 Multicomponent compositions containing chitosan and methods of preparing same |
| 05/16/2002 | US20020058702 For infant foods |
| 05/16/2002 | US20020058326 Microorganism for use in the diagnsis of cancer and treatment of lactase defect |
| 05/16/2002 | US20020058101 Elongated structure with a proportion of the length in the c axis to that in the b axis < 2.0 |
| 05/16/2002 | US20020058100 Heating paste produced by kneading fresh fish and shellfish and/or animal meat with water, an alkaline substance and seasoning |
| 05/16/2002 | US20020058099 Reticulation-free water-dispersible coating composition for food substrates |
| 05/16/2002 | US20020058098 Mixing and heating of eggs, water, an emulsifier, and leavening agents, which forms gas pockets within the egg patty |
| 05/16/2002 | US20020058097 Gelling agents and gels containing them |
| 05/16/2002 | US20020058094 Jelly-like seasoning and manufacturing method thereof |
| 05/16/2002 | US20020058093 Enhanced microwaveability. |
| 05/16/2002 | US20020058092 Method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material |
| 05/16/2002 | US20020058090 Frozen food dessert assembly |
| 05/16/2002 | US20020058089 Cereal bar |
| 05/16/2002 | US20020058088 Color stable iron fortified compositions |
| 05/16/2002 | US20020058087 Beverages containing mixed sodium-potassium polyphosphates |
| 05/16/2002 | US20020058078 Incubating acidified vegetation water from olives for at least two months, until at least 75% of oleoeuropein originally present in the vegetation water has been converted to hydroxytyrosol. |
| 05/16/2002 | US20020058071 Dietary supplement comprising aloe vera, collagen, a chromium mixture such as chromium polynicotinate, linoleic acid (especially conjugated) and natural amino acids. |
| 05/16/2002 | US20020056769 Soaking washed leaves in sodium bicarbonate salt solution, steam blanching, drying, then pulverizing to powder |
| 05/16/2002 | DE10054625A1 Burger or sausage based on meat or vegetables, contains additional seasoning in sleeve inside product |
| 05/16/2002 | DE10054516A1 Extrudiertes Proteinhydrolysat, Verfahren zu dessen Herstellung und dessen Verwendung Extruded protein hydrolyzate, process for its preparation and its use |
| 05/16/2002 | CA2428318A1 Synergistic medicament containing aromatic agents and having an antagonistic, regenerative and/or protagonist decontamination effect |
| 05/16/2002 | CA2428267A1 Inert-gas based unleavened dough system |
| 05/16/2002 | CA2428259A1 Barley with reduced ssii activity and starch and starch containing products with a reduced amylopectin content |
| 05/16/2002 | CA2426853A1 Soybean milks containing epa at high concentration and process for producing the same |
| 05/15/2002 | EP1205544A2 Process for the production of linalool oxide or of linalool oxide containing mixtures |
| 05/15/2002 | EP1205475A1 Flavonoid compounds for use against oxidative stress and UV radiation |
| 05/15/2002 | EP1205471A1 A method of using synthetic L-SE-Methylselenocysteine as a nutriceutical and a method of its synthesis |
| 05/15/2002 | EP1205119A1 Packaging for fresh shellfish |
| 05/15/2002 | EP1205118A2 Method and equipment for processing egg products |
| 05/15/2002 | EP1205117A1 Flavouring materials from yeast extracts |