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)
11/2000
11/30/2000WO2000070965A1 Oil- and powder-coated raw rice and methods for the preparation therof
11/30/2000WO2000070964A1 Method for increasing propionate in the gastro-intestinal tract
11/30/2000WO2000070956A1 Process for producing food containing cereal flour as the main component and malt cake to be used as side component of the food
11/30/2000WO2000057981B1 Process for obtaining an extract of saffron
11/30/2000WO2000049892A3 Dietetic supplement from human placenta
11/30/2000WO2000048477A3 Acidic solution of sparingly-soluble group iia complexes
11/30/2000WO2000042865A3 Rte cereals presweetened with d-tagatose
11/30/2000WO2000040912A3 Scanning lightwave oven and method of operating the same
11/30/2000DE10016771A1 Nutritional supplements containing flavonoid and catechin derivatives
11/30/2000CA2381441A1 Methods and compositions for modulating immune response and for the treatment of inflammatory disease
11/30/2000CA2374532A1 Recombinant bacterial phytases and uses thereof
11/30/2000CA2374416A1 Starch granules containing a recombinant polypeptide of interest, method for obtaining same and uses
11/30/2000CA2373963A1 Method and device for preparing foodstuffs by baking inside an oven cavity
11/30/2000CA2373751A1 Isoflavonoid methylation enzyme
11/30/2000CA2373349A1 Packaging method and package for preserving and/or cooking or heating food products
11/29/2000EP1055374A1 Method to reduce oxidation in food products
11/29/2000EP1055372A2 A method of treating colostrum
11/29/2000EP1054978A2 Novel endo-xylogalacturonase
11/29/2000EP1054602A1 Method for increasing the yield of fruit juice in the extraction of fruit juice concentrate
11/29/2000EP1054598A2 Physically coated cellulose as low calorie flour replacements
11/29/2000EP1001788A4 Boron carbohydrate complexes and uses thereof
11/29/2000EP0977494A4 Edible compositions including particulated gel
11/29/2000CN2407594Y Automatic processing machine for thin sheets of bean curd
11/29/2000CN2407593Y Combined instand food bag
11/29/2000CN2407592Y Combined apparatus for processing meat products
11/29/2000CN1275083A Alpha-glucosidase inhibitor
11/29/2000CN1275055A Food supplement composition based on dehydrated crab meat
11/29/2000CN1274751A Artificial culture of Jiuzhou caterpillar fungus and the application of its sporophore
11/29/2000CN1274604A Supersonic swelling method of glossy ganoderma spore
11/29/2000CN1274591A Health food and its preparation
11/29/2000CN1274547A Effervescent anti-senility health food and its production process
11/29/2000CN1274546A Acidizing hydrolysis process of producing sea food seasoning
11/29/2000CN1274545A Method of processing pig skin into figured food
11/29/2000CN1274544A Edible concentrate with mineral elements and its preparation
11/29/2000CN1274543A Formula and production process of fungus protein flesh
11/29/2000CN1274542A Fragrant grains gravy and its preparing process
11/29/2000CN1274541A Process of making sweet and sour ginger shreds
11/29/2000CN1274540A Production process of crisp pickles with special flavor
11/29/2000CN1274539A Method of pickling Laba garlic
11/29/2000CN1274538A Konjak processing method without sulfur smoking
11/29/2000CN1274537A Production process of instant vermicelli
11/29/2000CN1274536A Instant sprouted Chinese wolfberry fruit and its production process
11/29/2000CN1274535A Anti-oxidation process for natural bee glue
11/29/2000CN1274534A Serial seasonings with gelatin
11/29/2000CN1058854C Mingsheng whole chicken can and its production process
11/29/2000CN1058853C Fresh egg fermented health liquor
11/29/2000CN1058852C Wild edible series bandquet and making method thereof
11/29/2000CN1058851C Method for preparing pearl health-care rice
11/29/2000CN1058850C Oats paste (a kind of food)
11/29/2000CN1058849C Enzyme-rich malt ice-cream and preparing process thereof
11/29/2000CN1058847C Enhanced Ve soybean oil and its preparation
11/29/2000CN1058846C Process for preparing instant bean powder and soymilk powder by dry-method
11/28/2000US6153773 Catalytic reaction of glycerol with triglyceride followed by liquid/liquid extraction of monoglycerides for use as food additive, recovering triglyceride raffinate stream to recycle into feed stream
11/28/2000US6153770 Furfurylthioalkanes, a process for their preparation and their use
11/28/2000US6153629 Use of a combination of an anti-smoking composition and a dietary composition in smoking cessation
11/28/2000US6153567 Silicone compositions
11/28/2000US6153418 Enzymatic polypeptide for use in preparation of animal feeds
11/28/2000US6153250 Chitosan-stabilized peanut butter and method of preparation
11/28/2000US6153249 Low-fat peanut butter prepared without heat and including water and a humectant to lower water activity level; unrefrigerated shelf-life, discoloration inhibition, by-product inhibition
11/28/2000US6153247 Nut butter beverage
11/28/2000US6153246 Food supplement containing calcium and ethyl butyrates
11/28/2000US6153242 Method for preparing snack food
11/28/2000US6153236 The encapsulated substrate, e.g., lactic acid, enzymes, microorganisms, yields less leakage of the substrate than the substrate coated with a hydrogenated vegetable oil; used for low-temperature meat products such as sausage
11/28/2000US6153235 Milk-coated cereal product
11/28/2000US6153233 Food item and its fabricating methods
11/28/2000US6153228 Propolis extract
11/28/2000US6153227 Reducing the odor by soaking propolis in a hydrophilic solvent, e.g., methanol, to effect extraction followed by treating the liquid layer with an anion exchange resin; without attenuating the inherent biological activities
11/28/2000US6152358 Bioluminescent novelty items
11/28/2000US6152025 Fat collection structure and method
11/28/2000US6152024 Apparatus and method for producing a food product
11/28/2000US6152020 System for allotting soup with ingredients
11/28/2000US6151799 Citrus peel processing system
11/28/2000CA2310480A1 Flavor compounds
11/28/2000CA2213666C Flavored cooking oil having reduced room aroma
11/28/2000CA2182575C Oil-in-water emulsions
11/28/2000CA2151820C Structured lipids
11/28/2000CA2019554C Process for preparing french fried potato strips with salt content
11/25/2000CA2309226A1 A method of treating colostrum
11/23/2000WO2000069510A1 Energized trace elements
11/23/2000WO2000069470A2 Improved cellular uptake of bioactive agents
11/23/2000WO2000069453A1 Sod-like composition and blood-pressure controlling agent
11/23/2000WO2000069449A2 Conditioned cell culture medium compositions and methods of use
11/23/2000WO2000069447A2 Use of mushroom spawn as a supplement or support for therapeutic nutritional or micronutritional formulations
11/23/2000WO2000069288A1 Food extruder cooking control method and cooking control system
11/23/2000WO2000069287A1 Genetically modified starch in batter mix
11/23/2000WO2000069285A1 Agarobiose-containing composition
11/23/2000WO2000069284A1 Carotenoid and other anti-oxidants extraction
11/23/2000WO2000069283A1 USE OF ADDITIVES TO MODIFY THE TASTE CHARACTERISTICS OF N-NEOHEXYL-α-ASPARTYL-L-PHENYLALANINE METHYL ESTER
11/23/2000WO2000069282A1 Modification of the taste and physicochemical properties of neotame using hydrophobic acid additives
11/23/2000WO2000069281A1 Uncooked ready-to-eat grain food and method of preparing the same
11/23/2000WO2000069276A1 Method and apparatus for the manufacture of meat
11/23/2000WO2000069275A1 Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition
11/23/2000WO2000069273A1 Fat compositions
11/23/2000WO2000069272A1 Fat containing products
11/23/2000WO2000069271A1 Oil-in-water type emulsion compositions
11/23/2000WO2000041540A3 Herbal supplement for increased muscle strength and endurance for athletes
11/23/2000WO2000033663A9 Methods to reduce free fatty acids and cholesterol in anhydrous animal fat
11/23/2000DE19913437A1 Umrötungsmischung für Fleischerzeugnisse Reddening mixture for meat products
11/23/2000DE10008293A1 Traditional Korean oil pastry production process uses a twin-screw extruder to knead, steam treat, carbonate and extrude a rice-based mixture to a dough strand
11/23/2000CA2373512A1 Fat compositions
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