| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 02/20/2002 | CN1336139A Method for treating wheeleri or gloveri of globefish |
| 02/20/2002 | CN1336138A Rabbit steak and its production process |
| 02/20/2002 | CN1336137A Production process of enzyme-containing food and feed |
| 02/20/2002 | CN1336136A Ant health soy sauce and its production process |
| 02/20/2002 | CN1336135A Serial instant high-protein 'Lumeikesi' dishes of different flavor |
| 02/20/2002 | CN1336134A Production method and apparatus for cooked rice |
| 02/20/2002 | CN1336133A Making process for hygienic environment-protecting rice noddles |
| 02/20/2002 | CN1336132A Selenium-enriched red rice and its production process and use |
| 02/20/2002 | CN1336131A Honey product and its production process |
| 02/20/2002 | CN1336130A Honey with royal jelly and its production process |
| 02/20/2002 | CN1336129A Honey with lycium Chinese powder and its production process |
| 02/20/2002 | CN1336127A Prepn. and use of enzymolyzed buckwheat protein product |
| 02/20/2002 | CN1336118A Method and apparatus for roasting food using charcoal fire |
| 02/20/2002 | CN1079215C Frozen fruit-juice drink and prepn. method |
| 02/20/2002 | CN1079213C Compound beverage contg. fruit juice, vegetable juice and lactic acid fermentation liquid of vegetable, and method for preparing same |
| 02/20/2002 | CN1079211C Method for preparing imitating pig leg seasoned with soy sauce using pressed pork as raw material |
| 02/20/2002 | CN1079210C Sauce pack composition |
| 02/20/2002 | CN1079209C Prodn. method for pure natural and whole sweet potato flour |
| 02/20/2002 | CN1079208C Method for preparing pastas |
| 02/20/2002 | CN1079200C Spirulina cruchy candy and prepn. method thereof |
| 02/20/2002 | CN1079195C Comprehensive utilization technology for scallop waste |
| 02/19/2002 | US6349298 Computerized handbook of processes |
| 02/19/2002 | US6348609 Method for obtaining an oil that is rich in hydroxyoctadecadienoic fatty acids (HODE) or the esters thereof from a mixture containing linoleic acid or the esters thereof |
| 02/19/2002 | US6348606 Reacting a polyene diacetal with a cyclic dienol ether in presence of lewis acid |
| 02/19/2002 | US6348590 Method for improving the exploitability and processability of guar endosperm and products obtained using said method |
| 02/19/2002 | US6348490 Releasing and forming racemic mixtures |
| 02/19/2002 | US6348452 Microbiocides, bactericides for gastrointestinal disorders in animals |
| 02/19/2002 | US6348436 Fluid comprising cellulose nanofibrils and its use for oil mining |
| 02/19/2002 | US6348264 Process for producing low de starch hydrolysates by nanofiltration fractionation, products obtained thereby, and use of such products |
| 02/19/2002 | US6348231 Method for preparation of deodorized mushroom powder |
| 02/19/2002 | US6348230 Egg concentrate product and methods for making and utilizing the same |
| 02/19/2002 | US6348229 Food comprising thixotropic composition of unsaturated fat and process for manufacture thereof |
| 02/19/2002 | US6348228 Low fat spread |
| 02/19/2002 | US6348226 Contacting tripe for approximately 2 to 12 minutes with effective bleaching amount of composition comprising peracid precursor, hydrogen peroxide and water applied at temperature of approximately 120-150 degrees f. |
| 02/19/2002 | US6348225 Preparing thin slice of cured meat approximately double size and less than desired weight of final portion, adding make weight slice of meat pieces mixed with binder, stuffed into casing and frozen, folding slice over supplement |
| 02/19/2002 | US6348221 Avoiding or reducing damage to intestinal mucosa and resultant diarrhea by administering to patient with cancer effective amount of substance isolated from germinated seed of barley, rice or rye plant |
| 02/19/2002 | CA2273138C Cleaning methods and compositions for food- and feedstuff |
| 02/19/2002 | CA2192333C Stabilized biologically active compounds contained in coated microgranules which can be suspended in alimentary fluids |
| 02/19/2002 | CA2095126C Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-k and methods for preparing same |
| 02/19/2002 | CA2048813C Food products containing degraded cellulose derivatives |
| 02/19/2002 | CA2043897C A low-fat frozen whipped topping and process therefore |
| 02/19/2002 | CA2030905C Preparation of flakes |
| 02/14/2002 | WO2002013079A1 System for producing fresh-cooked food and production method |
| 02/14/2002 | WO2002012421A1 Use of essential oils for combating gi tract infection by helicobacter-like organisms |
| 02/14/2002 | WO2002012408A1 Method for the production of gelatin of marine origin and product thus obtained |
| 02/14/2002 | WO2002012348A2 Isolation of glucan particles and uses thereof |
| 02/14/2002 | WO2002011746A2 Chlorella preparations exhibiting immunomodulating properties |
| 02/14/2002 | WO2002011565A1 Chitosan-based diet sauces |
| 02/14/2002 | WO2002011564A2 Supplement for type 2 diabetes or lipodystrophy |
| 02/14/2002 | WO2002011563A1 Food supplement |
| 02/14/2002 | WO2002011562A2 Nutritional supplement for the management of weight |
| 02/14/2002 | WO2002011560A1 Method and device for manufacturing waved noodle |
| 02/14/2002 | WO2002011559A1 Noodle gelating device |
| 02/14/2002 | WO2002011557A2 Soy beverage and related method of manufacture |
| 02/14/2002 | WO2002011554A2 Snack bar with nut spread filling |
| 02/14/2002 | WO2002011552A2 Oil/fat composition |
| 02/14/2002 | WO2002011551A2 Oil/fat composition |
| 02/14/2002 | WO2002011550A2 Oil/fat composition |
| 02/14/2002 | WO2002011543A2 Solid phase glycerolysis |
| 02/14/2002 | WO2001064051A3 Food components that are adhesively covered with a crumb-like material |
| 02/14/2002 | WO2001044489A3 Galactomannan oligosaccharides and methods for the production and use thereof |
| 02/14/2002 | WO2001042309A3 METHOD OF INCREASING THE α-AMYLASE-RESISTANT STARCH CONTENT OF A POLYSACCHARIDE |
| 02/14/2002 | WO2000068258A3 Compounds exhibiting an antibiotic activity |
| 02/14/2002 | US20020019544 Bioavailability |
| 02/14/2002 | US20020019447 Physical forms of clarified hydrocolloids of undiminished properties and method of producing same |
| 02/14/2002 | US20020019334 Nutritional intervention composition for enhancing and extending satiety |
| 02/14/2002 | US20020018842 Method and system for producing pelletized fuzzy cottonseed with cotton fibers replacing lint within the cottonseed |
| 02/14/2002 | US20020018838 Tortilla chips with controlled surface bubbling |
| 02/14/2002 | US20020018837 Dough for making tortilla chips with controlled surface bubbling |
| 02/14/2002 | US20020018836 Hydrophilic cellulose leavening agent |
| 02/14/2002 | US20020018832 Thermogenic, appetite suppressing, gas suppressing, complete legume protein formulae; thermobeanTM |
| 02/14/2002 | US20020018831 Process for the continuous isolation of active proteins |
| 02/14/2002 | US20020018830 Milling oats; mixing with enzymes; slurrying |
| 02/14/2002 | US20020018821 Process for the purification of a red fruit extract containing anthocyanosides, extract obtained from the process and use of said extract |
| 02/14/2002 | US20020018818 Plant extract; boiling extraction |
| 02/14/2002 | US20020018811 Application of phytosteroids(and isomers thereof), folic acid, cyanocobalamine and pyridoxine in dietetic (alimentary) fibers |
| 02/14/2002 | US20020018807 Mixture of cocoa plant extract and antichloesterol agent |
| 02/14/2002 | US20020018787 Synergistic mixture of dimethylglycine and mussel extract |
| 02/14/2002 | US20020018772 Super absorption coenzyme Q10 |
| 02/14/2002 | US20020017199 Cooking device with registration of the amount of water |
| 02/14/2002 | US20020017198 Method and apparatus for deep frying a food product |
| 02/14/2002 | US20020017197 Puffed cereal cakes |
| 02/14/2002 | US20020017033 Method and apparatus for drying or heat-treating products |
| 02/14/2002 | DE10038817A1 Process for coloring common salt, useful for commercial and home use, e.g. on sandwiches or salted baked products and in sauces, soups and vegetable and meat dishes, involves mixing with liquid food color |
| 02/14/2002 | DE10038344A1 Soya product, e.g. muesli (bar), contains soya grits, glucose syrup, brown sugar, linseed, thick agave juice, crisp rice, apricots, oat and rye flakes, Asiatic edible fungi, glycerol, vegetable fat, lecithin, beta-carotene and vitamin E |
| 02/14/2002 | DE10034375A1 Production of alcoholic dispersion containing beta-carotene (I), for human food, food supplement or medicament, e.g. egg, nut-nougat or cafe creme liqueur, uses alcohol containing anisole giving turbidity on dilution with water |
| 02/14/2002 | CA2422731A1 Snack bar with nut spread filling |
| 02/14/2002 | CA2419066A1 Food supplement |
| 02/14/2002 | CA2418957A1 Soy beverage and related method of manufacture |
| 02/14/2002 | CA2417604A1 Use of essential oils for combating gi tract infection by helicobacter-like organisms |
| 02/14/2002 | CA2385925A1 Method for the production of gelatin of marine origin and product thus obtained |
| 02/13/2002 | EP1179543A2 Starch phosphate ester composition, process and method of use in food |
| 02/13/2002 | EP1179300A1 Agarobiose-containing composition |
| 02/13/2002 | EP1179299A2 Non-bitter chicory extract |
| 02/13/2002 | EP1179298A2 Pregelatinized starches for improved snack products |
| 02/13/2002 | EP1179297A1 Oil-in-water type emulsion compositions |
| 02/13/2002 | EP1179078A1 Starch granules containing a recombinant polypeptide of interest, method for obtaining same and uses |
| 02/13/2002 | EP1178812A2 Conditioned cell culture medium compositions and methods of use |
| 02/13/2002 | EP1178740A1 New composition |
| 02/13/2002 | EP1178738A1 A colouring substance composition and a method of manufacturing same |