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
12/11/2000CA2274414A1 Dietary fish protein for use in restoring normal insulin function insulin-resistant individuals
12/07/2000WO2000073407A1 Vegetable sterol-containing fat compositions and process for producing the same
12/07/2000WO2000073353A1 Thermally-inhibited starch prepared with oligosaccharides
12/07/2000WO2000073352A1 Manufacture of boiling-stable granular resistant starch by acid hydrolysis and hydrothermal treatment
12/07/2000WO2000073258A1 Therapeutically and/or nutritionally enhanced derivatives of active ingredients and orally administrable compositions containing same
12/07/2000WO2000072953A2 A method of producing organic emulsifiers and organic surfactants, products produced by said method, and the use of such products
12/07/2000WO2000072862A1 Cranberry seed oil extract and compositions containing components thereof
12/07/2000WO2000072855A2 Dietary or pharmaceutical composition for use for the prevention or treatment of hyperoxaluria
12/07/2000WO2000072854A1 A dietary supplement containing vanadyl sulfate, alpha-lipoic acid, and taurine
12/07/2000WO2000072842A1 Nutritional supplements
12/07/2000WO2000072826A1 Formulation and method for preparing elementary units from fermented drink
12/07/2000WO2000072704A1 Method to reduce oxidation in food products
12/07/2000WO2000072702A1 Compositions for artificial granular matters, process for producing artificial granular matters by using the same and artificial granular matters thus obtained
12/07/2000WO2000072701A1 Method and composition for masking mineral taste
12/07/2000WO2000072700A1 Cereal products having low phytic acid content
12/07/2000WO2000072688A1 Method and device for manufacturing hot dogs using high power ultrasound
12/07/2000WO2000047727A3 Nucleic acid molecules encoding alternansucrase
12/07/2000WO2000047628A3 Derivatized microfibrillar polysaccharide
12/07/2000WO2000041491A3 Modified food products and beverages, and additives for food and beverages
12/07/2000WO2000035443A9 Method and composition for the maintenance and restitution of gut integrity
12/07/2000DE19919585A1 Verwendung von Phyllanthus zur Behandlung von oxidativem Streß und anderen Symptomen Use of Phyllanthus for the treatment of oxidative stress and other symptoms
12/07/2000CA2375633A1 Cranberry seed oil extract and compositions containing components thereof
12/07/2000CA2374310A1 Nutritional supplements
12/07/2000CA2374119A1 Method and composition for masking mineral taste
12/06/2000EP1057825A1 Isoflavane derivatives and immunopotentiating compositions containing the same
12/06/2000EP1057483A1 Composition comprising theanine
12/06/2000EP1057416A2 Soluble isoflavone composition and method for preparing the same
12/06/2000EP1057415A1 Lipase-treated pasta and manufacturing process
12/06/2000EP1057414A1 Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol
12/06/2000EP1057409A1 Method for manufacturing a co-extruded food product, and co-extruded food product
12/06/2000EP1056770A1 Novel disulfides and thiol compounds
12/06/2000EP1056377A1 Method and apparatus for shaping deep-fried food product
12/06/2000EP1056361A1 Method for producing and shaping food, such as meat products and sausages
12/06/2000EP1056360A1 Apparatus and methods for pasteurizing in-shell eggs
12/06/2000EP1056359A1 Product and method to reduce stress induced immune suppression
12/06/2000EP1056358A1 Use of d-tagatose as a prebiotic food component
12/06/2000EP1056357A1 Calorically dense nutritional composition
12/06/2000EP1056356A1 Process for the preparation of flavouring compositions and use of these compositions in bakery products
12/06/2000EP1056355A2 An aroma product comprising monoglyceride or phospolipid
12/06/2000EP1056349A1 Method and apparatus for treating cereal kernels, treated cereal kernels and their use
12/06/2000EP0794708B1 Dry extrusion cooking of sugar or sugarless products
12/06/2000EP0591303B1 Methods and compositions for treating malaria and other diseases
12/06/2000CN2408691Y Intelligent soya-bean milk machine
12/06/2000CN2408690Y Mould for making small block of bean curd
12/06/2000CN1276012A Methods of producing protein hydrolysates
12/06/2000CN1276009A Electric coated microgranules for stabilizing lactic acid bacteria
12/06/2000CN1275915A Immunostimulatory and metastais inhibiting fermented vegetal material
12/06/2000CN1275887A Chewing gum containing physiological cooling agents
12/06/2000CN1275399A Method for production of allicin extract
12/06/2000CN1275387A Oral liquor and preparation process thereof
12/06/2000CN1275346A Method and equipment for destructive distillation of haw kernel to extract juice
12/06/2000CN1275343A Method for making zongzi piece of instant food
12/06/2000CN1275342A Nut nutrient health care method
12/06/2000CN1275341A Flexible packaged foods of freshwater fish and preparation process thereof
12/06/2000CN1275340A Preparational technology for human edible animal and poultry bone powder
12/06/2000CN1275339A Process for preparation of poultry beer products
12/06/2000CN1275338A Process for preparation of aged fermented soya beans foods
12/06/2000CN1275337A Process for preparation of multienzyme nucleic foods and products thereof
12/06/2000CN1275336A Shuijing wheat green foods and productive method thereof
12/06/2000CN1275335A Stable foam composition
12/06/2000CN1275331A Higher unsaturated fatty acid composition
12/06/2000CN1275329A Method for preventing fish from being blackened or greied and method for treating blackened or gried fish
12/06/2000CN1059081C Method for preparation of sugared Chinese chestnut
12/06/2000CN1059080C Whitebait refinished capsule and its preparation
12/06/2000CN1059079C Bottled stir-fried minced meat sauce for noodle andpreparing method thereof
12/06/2000CN1059078C Process for preparing chromium-enriched additive
12/05/2000US6156795 Peptides that stimulate the appetite
12/05/2000US6156791 Methods for treatment using procyanidin topoisomerase inhibitors
12/05/2000US6156738 Controlling nighttime blood sugar level
12/05/2000US6156553 Dna construct for recombinant production of enzyme; oral care compositions and products for removing dental plaque; dentrifices
12/05/2000US6156372 Peanut biscuits and crumbs and method of making
12/05/2000US6156368 Lactose-containing food composition for infants
12/05/2000US6156365 Processing of oat products for human consumption
12/05/2000US6156362 Natamycin and chemical preservatives in foods and method of making
12/05/2000US6156361 Method for treating a food product
12/05/2000US6156360 Stabilized annatto-caramel food colorant
12/05/2000US6156359 Method for forming a molded confection
12/05/2000US6156354 Milk-based food products, and in particular to the microdispersal of vitamin e in milks
12/05/2000US6156351 Egg comprising low concentration of poly-unsaturated fatty acids, vitamin e, and edible carotenoids produced by controlling feed regime of chickens
12/05/2000US6156332 Method and composition for masking mineral taste
12/05/2000US6156330 Having a uniform and fine particle size and comprising microsporidian spores whose major cell wall substance is chitin; used in medicine/medical treatment, perfumes, cosmetics, adhesive/paints, varnishes
12/05/2000US6155432 A mixture of carbon or ceramic fibers and a water soluble binder with an interconnected porosity to allow fluid to flow through it and an average pore size distribution sufficiently small to capture particles
12/05/2000US6155163 Peel material acidification apparatus
12/05/2000CA2021037C Pasta preparation
12/02/2000CA2309503A1 Dry mix for a low-calorie slush
11/2000
11/30/2000WO2000071736A1 Isoflavonoid methylation enzyme
11/30/2000WO2000071734A1 Starch granules containing a recombinant polypeptide of interest, method for obtaining same and uses
11/30/2000WO2000071728A1 Recombinant bacterial phytases and uses thereof
11/30/2000WO2000071421A1 Packaging method and package for preserving and/or cooking or heating food products
11/30/2000WO2000071145A1 Composition for recovering from a hangover and for preventing brain cell damage
11/30/2000WO2000071144A1 Prolyl endopeptidase inhibitor
11/30/2000WO2000071140A2 Methods and compositions for modulating immune response and for the treatment of inflammatory disease
11/30/2000WO2000071010A1 Method and device for preparing foodstuffs by baking inside an oven cavity
11/30/2000WO2000070972A1 New composition
11/30/2000WO2000070971A1 Functionally interdependant two component cooking systems
11/30/2000WO2000070970A1 Ionic stable emulsion sauce
11/30/2000WO2000070969A1 Microbiologically stable sauce emulsion
11/30/2000WO2000070968A1 Method for making products used in sequential micronutrition and uses of resulting products
11/30/2000WO2000070967A1 A colouring substance composition and a method of manufacturing same
11/30/2000WO2000070966A1 Edible compositions containing trehalose
1 ... 1625 1626 1627 1628 1629 1630 1631 1632 1633 1634 1635 1636 1637 1638 1639 1640 1641 1642 1643 1644 1645 ... 1985