| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 02/06/2002 | EP1177729A2 Pharmaceutical and food compositions containing "wood alcohols" or "wood sterols" useful for lowering serum cholesterol |
| 02/06/2002 | EP1177728A1 Sucralose-containing composition and eatable product comprising the same |
| 02/06/2002 | EP1177727A1 Noodles containing tofu puree |
| 02/06/2002 | EP1177216A1 Branched glucose soluble polymers and method for the production thereof |
| 02/06/2002 | EP1176972A1 Use of phyllanthus for targeted stimulation of the immune system |
| 02/06/2002 | EP1176971A1 Use of phyllanthus for treating chronically inflammatory and fibrotic processes |
| 02/06/2002 | EP1176939A2 Oral care chewing gums and confections |
| 02/06/2002 | EP1176882A1 Genetically modified starch in batter mix |
| 02/06/2002 | EP1176881A1 Multicomponent marinades |
| 02/06/2002 | EP1176880A1 Supplement for restoring growth hormone levels |
| 02/06/2002 | EP1176879A1 Food preparation compositions |
| 02/06/2002 | EP1176878A1 Process for preparing storage stable, low moisture, parfried potato strips |
| 02/06/2002 | EP1176877A1 Methods for lowering viscosity of glucomannan compositions |
| 02/06/2002 | EP1176874A1 Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition |
| 02/06/2002 | EP1176873A1 Flavor enhancing oils |
| 02/06/2002 | EP0964621B1 Sweet-stable soft drinks, concentrates and syrups with dipeptide sweetener and fructan |
| 02/06/2002 | EP0859551B1 Preparation and preservation of fresh, vitaminized, flavoured and unflavoured cut apple pieces |
| 02/06/2002 | EP0831723B1 Fat free corn chips |
| 02/06/2002 | EP0820233B1 Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 02/06/2002 | EP0491791B1 Method for eliminating fat from a ground meat product and apparatus therefor |
| 02/06/2002 | CN2475293Y Small processing machine for fresh rice flour noodles |
| 02/06/2002 | CN1334740A Method for providing nutraceutical or phytoceutical benefits and inhibiting oxidation using cherry derivatives |
| 02/06/2002 | CN1334739A Method for simultaneous extraction of essential oils and antioxidants from lamiaceae species and extract products thereof |
| 02/06/2002 | CN1334705A Fibre blend for enteral composition |
| 02/06/2002 | CN1334704A Method and compositions for producing berry derived products |
| 02/06/2002 | CN1334703A Method to reduce free fatty acids and cholesterol in anhydrous animal fat |
| 02/06/2002 | CN1334334A Process for preparing sweet fermented glutinous corn |
| 02/06/2002 | CN1334273A Process for preparing starch product with high resistance to enzymolysis |
| 02/06/2002 | CN1334041A Nutritive kelp beverage and its preparing process |
| 02/06/2002 | CN1334040A Sea cucumber series products and production method thereof |
| 02/06/2002 | CN1334039A Process for preparing alalone paste |
| 02/06/2002 | CN1334038A Animal lung product as medicinal food and its preparing process |
| 02/06/2002 | CN1334037A Process for preparing polypeptide bone powder |
| 02/06/2002 | CN1334036A Process for preparing micropeptide bone paste |
| 02/06/2002 | CN1334035A Method for producing bone marrow oil |
| 02/06/2002 | CN1334034A Process for preparing hot bone-calcium paste |
| 02/06/2002 | CN1334033A Calcium-enriched soy and its preparing process |
| 02/06/2002 | CN1334032A Method for producing soy |
| 02/06/2002 | CN1334031A Use of alpha-keto-enamine derivatives as ingredient |
| 02/06/2002 | CN1334030A Hot pepper fried in oil and its preparing process |
| 02/06/2002 | CN1334029A Process for extracting flavouring factor from fresh bone |
| 02/06/2002 | CN1334028A Full-beef tallow basic flavouring for chafing dish and its preparing process |
| 02/06/2002 | CN1334027A Pickled hot pepper flouring and its preparing process |
| 02/06/2002 | CN1334026A Process for prepairng composite bone collagen flavouring |
| 02/06/2002 | CN1334025A Process for preparing sour-and-hot bamboo shoot |
| 02/06/2002 | CN1334024A Iodine-supplementing agent for food and its preparing process |
| 02/06/2002 | CN1334023A Long-thread vermicelli as snack made from gynostemma pentaphyllum |
| 02/06/2002 | CN1334022A Vapor and microwave combined continuously cooking device |
| 02/06/2002 | CN1078810C packaged instant pteridium revolutum and producing method therefor |
| 02/05/2002 | US6344883 Liquid crystal display device and method for producing the same |
| 02/05/2002 | US6344591 Bipyramidal or prismatic crystal structure; crystallizing a syrup having a maltitol content of >92% and a maltotriitol content of <1% controlling the crystal structure; free-flowing; antiagglomerants; foods; artificial sweeteners |
| 02/05/2002 | US6344437 Medicine drink food and feed having an action of strengthening bone |
| 02/05/2002 | US6344346 Polysaccharide, micro-organism and method for obtaining same, composition containing it and application |
| 02/05/2002 | US6344231 Yeast extract composition, yeast for obtaining the same, and process for producing yeast extract composition |
| 02/05/2002 | US6344228 Method for the production of pressure precooked and dehulled corn flour for tortilla |
| 02/05/2002 | US6344223 Food fortified with iron |
| 02/05/2002 | US6344196 Compositions and method for reducing gastro-intestinal distress due to alpha-d-galactoside-linked/containing sugars |
| 02/05/2002 | CA2152972C Hot stamp material |
| 02/05/2002 | CA2124577C Method for processing leafy vegetables for extended storage |
| 02/05/2002 | CA2110993C Food composition for inhibiting the formation of an intestinal putrefactive product |
| 01/31/2002 | WO2002008678A1 Rapid, continuous, and selective moisture content equalization of nuts, grains, and similar commodities |
| 01/31/2002 | WO2002008470A1 Method for producing a crystalline tableting additive, additive thus obtained and use thereof |
| 01/31/2002 | WO2002008401A2 Elongase genes and uses thereof |
| 01/31/2002 | WO2002008330A1 Composition comprising at least a heteroxylan which is partly substituted by one or several hydrocolloid(s) |
| 01/31/2002 | WO2002008182A1 Method for the production of a water-dispersible formulation containing carotenoids |
| 01/31/2002 | WO2002008137A2 Particulate composite material for controlled release of an agent |
| 01/31/2002 | WO2002007869A1 Dispersions comprising a heteroxylan as emulsifying agent |
| 01/31/2002 | WO2002007768A1 Dietary supplement compositions |
| 01/31/2002 | WO2002007738A1 Combinations of chitosan and psyllium for synergistic adsorption of triglyceride and cholesterol |
| 01/31/2002 | WO2002007723A1 Compositions for regulating desire for smoking |
| 01/31/2002 | WO2002007541A1 Egg-based powder and food containing the same |
| 01/31/2002 | WO2002007540A1 Process for preparing flavour compounds |
| 01/31/2002 | WO2002007539A2 Potato chips based on potato flakes |
| 01/31/2002 | WO2002007538A2 Potato dough |
| 01/31/2002 | WO2002007537A2 Dehydrated potato products |
| 01/31/2002 | WO2002007536A2 Potato flakes |
| 01/31/2002 | WO2002007535A2 Potato mash |
| 01/31/2002 | WO2002007534A2 Nutritional food product and process for its preparation |
| 01/31/2002 | WO2002007533A2 Nutritional composition |
| 01/31/2002 | WO2002007530A1 Foodstuff and method for production of a foodstuff |
| 01/31/2002 | WO2002007529A2 Methods for high-temperature hydrolysis of galactose-containing oligosaccharides in complex mixtures |
| 01/31/2002 | WO2001062888A3 Improved composition of marine product |
| 01/31/2002 | WO2001034801A3 Recombinant gelatin in vaccines |
| 01/31/2002 | US20020013365 Conjugated linoleic acid powder |
| 01/31/2002 | US20020013339 Nutritional and therapeutic uses of 3-hydroxyalkanoate oligomers |
| 01/31/2002 | US20020013288 Enhancement of vascular function by modulation of endogenous nitric oxide production or activity |
| 01/31/2002 | US20020013267 Inhibition of neonatal hyperbilirubinemia in breast fed infants |
| 01/31/2002 | US20020013256 Novel inhibitors of formation of advanced glycation endproducts (AGES) |
| 01/31/2002 | US20020013252 Particulate composite material for the controlled release of an active ingredient |
| 01/31/2002 | US20020013235 Comprises a cyclodextrin or a branched cyclodextrin and a vanillyl alcohol derivative, such as vanillyl-n butyl ether |
| 01/31/2002 | US20020012740 Extracting oil-containing nutmeat pieces to reduce the oil content using a liquefied hydrocarbon solvent of three to four carbon atoms such as propane or isobutane |
| 01/31/2002 | US20020012738 Low calorie fat compositions |
| 01/31/2002 | US20020012735 Method of intensifying the pulpy or gritty texture of foodstuffs |
| 01/31/2002 | US20020012734 Which are more firm or shear resistant, by contacting with an aqueous solution of biopolymer such as agar that thickens or gels without adding divalent cations such as calcium |
| 01/31/2002 | US20020012733 Compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels |
| 01/31/2002 | US20020012725 Method to infuse fresh fruits and vegetables with an agent |
| 01/31/2002 | US20020012724 Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species |
| 01/31/2002 | US20020012723 Containing sugar to provide freezing and thawing stability; foods, drinks; treatment of anemia |
| 01/31/2002 | US20020012722 Tasty, convenient, nutritionally balanced food compositions |
| 01/31/2002 | US20020012721 Enhanced bioavailability of insoluble iron source |