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)
03/2002
03/20/2002CN1081064C Medicine for treating diarrhea
03/20/2002CN1081038C Beta-glucan products and extraction process from cereals thereof
03/20/2002CN1081014C Improved procedure for coconut beverage and products therefrom
03/20/2002CN1081013C Roast eggs and its baking tech
03/20/2002CN1081012C Health-care nutritive mush
03/20/2002CN1081011C Health-care tonic canned food
03/20/2002CN1081010C Royal jelly lozenge
03/20/2002CN1081009C Process for making konjaku water solutable edible fiber
03/20/2002CN1081008C Instant rye meal and preparing method
03/20/2002CN1081007C Green wheat food and its production process
03/20/2002CN1081004C Method for production of milk powder with chinese yam
03/20/2002CN1081002C Fermented milks, enriched with iron and processes for producing same
03/19/2002US6359168 Organoleptic
03/19/2002US6359017 Dietary compositions and methods
03/19/2002US6358998 Body fat-reducing agent comprising dioxabicyclo[3.3.0] octane derivative as active ingredient
03/19/2002US6358554 Combining an aqueous solution of edible acid and hydrolytic enzyme with whole eggs, including egg shell, heating to decomposition; powderizing the product of by drying
03/19/2002US6358550 Premilling, mixing
03/19/2002US6358549 Sulfur containing flavorings
03/19/2002US6358547 Preparation of multi-colored products with a process which includes extrusion
03/19/2002US6358544 Dry beverage mixes, ready-to-drink beverages and foods
03/19/2002US6358543 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
03/19/2002US6357911 Method and apparatus for predicting the equalized temperature of a food product
03/19/2002CA2232488C Cancer chemoprotective food products
03/19/2002CA2128078C Nutritional product for trauma and surgery patients
03/19/2002CA2034653C Cooked meat
03/14/2002WO2002021050A1 Method for cooking rice
03/14/2002WO2002020712A1 High soluble dietary fibre fermented beverage and process for its production
03/14/2002WO2002020504A1 Process for preparing epoxy compounds, aromatic compositions containing the compounds, and drinks, perfumes, cosmetics, cigarettes, and tobaccos containing the compositions
03/14/2002WO2002020177A1 Method for impregnating a support matrix with solid and/or liquid compounds using compressed gases, and materials impregnated in this manner
03/14/2002WO2002020112A1 Process for selectively extracting bioactive components
03/14/2002WO2002020029A1 Drugs and health foods
03/14/2002WO2002019987A1 Dry-powder film coating composition and method of preparation
03/14/2002WO2002019844A1 Spherical food
03/14/2002WO2002019843A1 Composite shrimp product and method for the manufacture thereof
03/14/2002WO2002019841A1 Process for producing tomato flakes
03/14/2002WO2002019840A2 Whipped food products
03/14/2002WO2002019838A1 Method of making encapsulated animal feeding-stuffs
03/14/2002WO2002019837A1 Improved bioactive whey protein hydrolysate
03/14/2002WO2002019836A2 Partially hydrolysed protein nutrient supplement
03/14/2002WO2002019828A1 A dough composition comprising a lipid-encapsulated enzyme
03/14/2002WO2002000845A9 Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms
03/14/2002WO2001080664A3 Apparatus and method for molding and frying snack food product
03/14/2002WO2001078518A3 Basic quark from buttermilk and method for preparing and further processing
03/14/2002WO2001067874A3 Method and apparatus for precrimping a sausage strand
03/14/2002WO2001060974A3 Method for an extraction of proteins from a single cell
03/14/2002US20020032919 Transgenic plant; for use in food processing
03/14/2002US20020032234 First fatty acid compound that is a linoleic or linolenic compound and a second fatty acid that is a docosahexaenoic acid compound, an omega-3 or an omega-2 fatty acid or derivative
03/14/2002US20020032233 Methods of using isomer enriched conjugated linoleic acid compositions
03/14/2002US20020032173 Blood flow improvers and thrombosis preventives or remedies
03/14/2002US20020031599 Method for making crunchy bacon bits
03/14/2002US20020031597 Soybean products and methods
03/14/2002US20020031596 Boiling in rice cooker; controlling absorption of water
03/14/2002US20020031595 Edible fat blends
03/14/2002US20020031593 Food, beverages
03/14/2002US20020031591 Snack food product and method of preparing same
03/14/2002US20020031585 Recirculation of liquids
03/14/2002US20020031581 Plant extracts; comminution, extraction, drying
03/14/2002US20020031579 Using flour batter
03/14/2002US20020031578 Sprayable browning composition
03/14/2002US20020031574 Odor, taste of beverages
03/14/2002US20020031572 Liquid composition, flavor modification material, flavor modification method, air-conditioning material, interior/exterior construction material, freshness preservation material, storage, equipment, room interior items and fittings and equipment
03/14/2002US20020031561 Chemical composition for aiding the absorption, binding and elimination of undigested fat
03/14/2002US20020031554 Asthma therapy; dietetic nutrient
03/14/2002US20020031525 Treating with a chelating agent, surfactant, organic acid, and a protease or lysozyme
03/14/2002US20020031524 Polysaccharide and complexes contain glucose and any of galactose, rhamnose, mannose, arabinose, n-acetyl glucosamine and n-acetyl galactosamine; increase proliferation of splenocytes and cytokine production; immunomodulators
03/14/2002US20020031507 Treatment of inflammatory processes of the intestine, hypercholesterolaemia and infections with Helicobacter pylori; anticarcinogenic agent
03/14/2002US20020031503 Lactobacillus rhamnosus HN001 and HN 067, Lactobacillus acidophilus HN017, and Bifidobacterium lactis HN019
03/14/2002DE10044244C1 Verfahren zur Herstellung von Tomatenflocken A process for producing tomato flakes
03/14/2002DE10043606A1 Preservation of tomatoes with skins involves their preparation in a sweet-sour pickle
03/14/2002DE10043274A1 Food made from dough consisting of meat pieces with a solid consistency through cooking and/or pressure or by use of stabilizers and filled in hollow body for shaping
03/14/2002DE10042833A1 Feste Zubereitungen mit einer Multi-Kern Struktur Solid preparations with a multi-core structure
03/14/2002DE10042188A1 Working up bran, especially wheat bran, to products used as additives in food, animal feed or supplements involves recovering aleurone cells by separating aleurone and non-aleurone constituents and further separation
03/14/2002DE10041403A1 Allium preparation contains fruit (peel) or citrus seed (extract) and substance(s) to give the right consistency, flavor, nutritional value, aroma, preservation or modification of efficacity
03/14/2002CA2421714A1 Improved bioactive whey protein hydrolysate
03/14/2002CA2421201A1 High soluble dietary fibre fermented beverage and process for its production
03/14/2002CA2390156A1 A process for producing an epoxy compound, a flavor and fragrance composition containing the compound, and foods & drinks,perfumes,cosmetics a nd tobaccos respectively containingthe composition
03/14/2002CA2389244A1 Partially hydrolysed protein nutrient supplement
03/13/2002EP1186551A2 System for providing packaged, ready-to-eat food items, which are combined in a package according to a regimen
03/13/2002EP1186299A1 The diagnosis, prevention, and/or succesful treatment of atherosclerosis, infectious diseases, and disturbances in the immune system
03/13/2002EP1186292A2 Solid composition with a multi-core structure
03/13/2002EP1186289A2 Method and agent for enhancing diffusivity and long-lasting property of fragrance.
03/13/2002EP1186245A2 Carotenoid esters
03/13/2002EP1186244A2 Natural biogenerated cheese flavoring system
03/13/2002EP1186243A1 Process for producing functional bread crumbs
03/13/2002EP1186242A1 Process for preparing water-absorbing rice
03/13/2002EP1185677A1 Process for the enzymatic modification of pectin
03/13/2002EP1185618A1 A bacterial strain, processed plant extracts and probiotic compositions for human and veterinary use
03/13/2002EP1185289A2 Amino acids from fish and soy proteins for improvement of insulin sensitivity
03/13/2002EP1185282A1 Formulations containing cranberry fruit, dl-methionine, and chinese herbs
03/13/2002EP1185241A2 Compositions containing avenanthramides from oat extract
03/13/2002EP1185179A2 Acid oil-in-water emulsified composition
03/13/2002EP1185160A1 High oleic high stearic plants, seeds and oils
03/13/2002EP0951290B1 Absorbable composition containing propionic bacteria capable of releasing nitric oxide in the human or animal alimentary canal
03/13/2002EP0915668B1 Drinkable, acid nutrient composition with long shelf life and health-promoting action
03/13/2002EP0833573B1 Active principle carriers containing non-ionic surfactants, and uses thereof, particularly in food, cosmetics and pharmaceuticals
03/13/2002CN1340093A Method for manufacturing refined fish oil
03/13/2002CN1340079A Freeze-dried agent containing paramylon, production and utilization thereof
03/13/2002CN1339967A Composition for treatinb obesity and aesthetic treating method
03/13/2002CN1339964A Biodegradable composite material for the production of microcapsules
03/13/2002CN1339628A Method for extracting phytyl-cellutose and carbonized cellulose from green leaves
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