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)
12/2000
12/27/2000CN1277814A Method for producing instant dishes steeped with boiled water before eating
12/27/2000CN1277807A Brown color coffee emulsion having improved foam characteristics
12/27/2000CN1059793C Frozen melon seeds
12/27/2000CN1059792C Process for delicious salt fish
12/27/2000CN1059791C Nutrient and health-care liquid produced from edible fungi extract
12/27/2000CN1059790C Puffed soybean food and making method thereof
12/27/2000CN1059789C Compounding process of health rice
12/27/2000CN1059788C Formation of fast-food backwheat noodles and process for making same
12/27/2000CN1059786C Prodn. of textured proteins
12/27/2000CN1059785C Process for preparing textured soyabean protein
12/26/2000US6166230 Sterol extraction with polar solvent to give low sterol, high triglyceride, microbial oil
12/26/2000US6166086 Small molecules that increase the conversion of food to body weight gain
12/26/2000US6166076 Taste enhancing food additives
12/26/2000US6165984 Administering an effective amount of naringin or naringenin to the human to prevent acylcoa-cholesterol-o-acyltransferase activity to treat hepatic diseases; inhibiting accumulation of macrophage-lipid complex on the arterial endothelium
12/26/2000US6165982 Adding an effective amount of natural sericin a protein obtained from silkworm cocoon or raw silkworm to tyrosine and lipid peroxide containing system to prevent discoloration or coloration due to oxidation activity
12/26/2000US6165964 An essential oil-containing aqueous solution consisting of 90 to 30% by weight of water and 10 to 70% by weight of essential oil selected from hinoki oil, hiba oil, lavender oil, lemon balm oil and ginko oil used as antimicrobial agent
12/26/2000US6165539 Food supplement composition
12/26/2000US6165538 Pasteurized in-shell chicken eggs
12/26/2000US6165537 Combining tomato-based product with vegetable oil and heating to 100-160 degrees, stirring, adding sugar, blending, refrigerating, adding preselected quantities of vinegar, vegetable-based sauce, onion, refrigerating; salad dressing
12/26/2000US6165535 Having viscosity 2 minutes after wheat starch reaches peak viscosity of 80% of the peak viscosity and comprising an amylose content of 0.8 to 2.5%, wherein starch is obtained from a wheat strain derived from wheat strain tanikei a6099
12/26/2000US6165534 Food compositions
12/26/2000US6165530 Hollow corn-base snack food products
12/26/2000US6165527 Bagel making machine and associated method
12/26/2000US6165525 Food cooking system with ultrasonic rotational basket
12/26/2000US6165522 Processed food and a method for making a processed food product for mass distribution
12/26/2000US6165521 Food products utilizing edible films and method of making and packaging same
12/26/2000US6165520 Cylindrical food consisting of a plurality of concentric cylindrical layers
12/26/2000US6165519 The filter matrix may be used for the removal of ingredients or contaminants from the fluid, in laboratories for collecting contaminants or may be used in restaurants to replenish antioxidants used or spent cooking oil
12/26/2000US6165518 Free flowing fat compositions
12/26/2000US6165475 Free of monophenolic compounds (e.g., tyrosol and its derivatives).
12/26/2000US6165473 A new use of funori, which is known to be one kind of red seaweed.
12/26/2000US6164193 Popping kettle assembly
12/26/2000US6164192 Corn popping kettle assembly with damping mechanisms
12/25/2000CA2312255A1 Composition extracted from plants used as an anti-oxidant
12/23/2000CA2312083A1 Packaged, multi-layered, ready-to-eat puddings
12/22/2000CA2312461A1 Bacon chips and patties
12/22/2000CA2303747A1 Device for making moulded confectionery products
12/21/2000WO2000077186A2 Bacterial protection against stress
12/21/2000WO2000077034A2 Amino acids from fish and soy proteins improve insulin sensitivity
12/21/2000WO2000076546A1 Producing meat with enhanced shelf-life
12/21/2000WO2000076492A1 Nutrient formulations for disease reduction, and related treatment and component screening methods
12/21/2000WO2000076331A1 Process for producing functional bread crumbs
12/21/2000WO2000076321A1 Leavened dough extrusion process
12/21/2000WO2000054605A3 Glass noodle
12/21/2000WO2000051445A3 Soluble plant derived natural color concentrates and antimicrobial nutraceuticals
12/21/2000WO2000049115A3 A process of obtaining natural antioxidants from plants
12/21/2000WO1998006436A3 Inhibiting undesirable taste in oral compositions
12/21/2000EP1144561A3 A process of obtaining natural antioxidants from plants
12/21/2000DE19928014A1 Helical skinless sausage is prepared as elongated string of protein mass, beef or pork sausage meat
12/21/2000DE19927574A1 Increasing content of flavonoids and phenols in plants, useful for e.g. preventing cardiovascular disease, by reducing activity of flavanone-3-hydroxylase
12/21/2000CA2377414A1 Nutrient formulations for disease reduction, and related treatment and component screening methods
12/21/2000CA2376197A1 Amino acids from fish and soy proteins improve insulin sensitivity
12/21/2000CA2374062A1 Leavened dough extrusion process
12/20/2000EP1061006A1 Aerosol system for cream or an aerated dessert
12/20/2000EP1060676A1 Food product having a fibrous texture obtained from fish proteins
12/20/2000EP1060675A2 Reduced calorie fat mimetics with an average number of oxyalkylene groups per molecule of no more than five
12/20/2000EP1060674A2 Low-calorie sugar emulant
12/20/2000EP1060673A1 Method for increasing the production of propionate in the gastro-intestinal tract
12/20/2000EP1060034A1 A method for removing a material from the surface of a product
12/20/2000EP1059919A1 Small molecules that increase the conversion of food to body weight gain
12/20/2000EP1059851A1 Stable homogeneous emulsifier-free suspension, preparation method and uses in food compositions
12/20/2000EP1059850A1 Breadcrum coating for food products
12/20/2000EP1059849A1 Pelletisation process
12/20/2000EP0788318B1 Concentrated bioavailable calcium source
12/20/2000EP0753526B1 Adipocyte differentiation inhibitor peptide and adipocyte differentiation inhibitor containing said peptide as active ingredient
12/20/2000EP0720433B1 Method for restructuration of raw meat for production of restructured raw meat by addition to the meat of transglutaminase
12/20/2000CN2410877Y Electric-heating-type meat baking apparatus
12/20/2000CN1277615A Protein composition and process for isolating a protein composition from a muscle source
12/20/2000CN1277564A Method and device for separating a mixture into solid and liquid parts by cross-flow filtration
12/20/2000CN1277540A Soy formulations and their use for promoting health
12/20/2000CN1277355A Food blue test mark liquid
12/20/2000CN1277207A Phytase with heat tolerance
12/20/2000CN1277189A Aroma compound
12/20/2000CN1277044A Preparation of serial healthy foods with peach blossom, pearl and ant
12/20/2000CN1277028A Production process of compound Meilingzhihua health food series
12/20/2000CN1276998A Anti-fatigue beverage
12/20/2000CN1276996A Healthy millet beverage and its making process
12/20/2000CN1276995A Production process of mixed orange-passionflower herb beverage
12/20/2000CN1276992A Natural leaf cake
12/20/2000CN1276991A Preserved instant fried won ton
12/20/2000CN1276990A Clean seaweed as food material and its production process
12/20/2000CN1276989A Globefish treating method before eating
12/20/2000CN1276988A Bran and vegetable ball or tablet product and its production process
12/20/2000CN1276987A Chromium-rich trace element egg
12/20/2000CN1276986A Cooking process of Pucai dish as one local flavor food
12/20/2000CN1276985A Instant seasoned mush and its production process
12/20/2000CN1276984A Instant noodles containing sea-buckthorn
12/20/2000CN1276983A Instant noodles containing Lycium chinense
12/20/2000CN1276982A Edible fungus jelly and its use as medical health care product
12/20/2000CN1059551C Forming nozzle unit used in production of hollow cylinder shaped fast food
12/20/2000CN1059547C Fermented bean curd meat paste and its producing method
12/20/2000CN1059546C Hygienic food containing nutrient and its producing process
12/20/2000CN1059545C Tiaoyuanwu gourmet powder product series
12/20/2000CN1059544C Preserved haw with its juice and prepn. method thereof
12/20/2000CN1059543C Eight-treasure fermented glutinous rice and process therefor
12/19/2000US6162906 Clarified konjac glucomannan
12/19/2000US6162900 Amino acid sequences of polypeptide which transports cadmium, iron(ii), cobalt, manganese, lead, mercury, and zinc; transgenic plants with increased metal uptake for use as nutrient supplements or removing toxic metals from soils
12/19/2000US6162635 Enzyme-producing strain of Bacillus bacteria
12/19/2000US6162634 Enzyme-producing strain of Bacillus bacteria
12/19/2000US6162484 Extenders selected from oligosaccharides, polyols, and dietary fiber which are not metabolized or are slowly metabolized in the human digestive system.
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