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
11/23/2000CA2330383A1 Carotenoid and other anti-oxidants extraction
11/22/2000EP1053944A1 Packaging method as well as package for preservation and/or cooking or reheating of food products
11/22/2000EP1053690A2 Battered fried product and process for preparing it
11/22/2000EP1053689A2 Enzyme-modified cheese flavorings
11/22/2000EP1053688A1 Soybean curd puree, and process and apparatus for preparing the same
11/22/2000EP1053687A2 Method for improving toast flavour in oat groats by Maillard reaction and product obtained
11/22/2000EP1052909A1 Flavouring materials from yeast extracts
11/22/2000EP1052908A1 Moisture-reduced, formulated food product
11/22/2000EP0751718B1 Stable preservation method of powdered soft drink preparation and powdered soft drink preparation
11/22/2000CN2406493Y Automatic noodle cooker
11/22/2000CN1274355A Dcarboalkoxy dioxolanes as flavouring agent releasing compounds
11/22/2000CN1273828A Instant particles for supplementing nutrients needed per day
11/22/2000CN1273816A Activated and concentrated liquid containing minerals and race elements and preparing process thereof
11/22/2000CN1273795A Process for preparing spirulina biliprtein beverage
11/22/2000CN1273794A Lushenwuxiang chicken and its cooking method
11/22/2000CN1273793A Process for antistaling and whitening termella
11/22/2000CN1273792A Multi-colour edible noodles
11/22/2000CN1273791A Method for making oil-fried flavouring paste
11/22/2000CN1273790A Odourless garlic cloves
11/22/2000CN1273789A Technology for processing tonic jujube
11/22/2000CN1273788A Snack series
11/22/2000CN1273787A Puffed and iced instant food and its production method
11/22/2000CN1273786A Process for preparing bee larva products
11/22/2000CN1273785A Process for preparing freeze-dried royal jelly tablets
11/22/2000CN1273784A Process for breaking wall of pollen
11/22/2000CN1273779A Dry products able to be restored by thermal liquid containing water and its prodn. method
11/22/2000CN1058604C Method for making roast chicken
11/21/2000US6150647 Flexible, cushioned, high surface area food storage and preparation bags
11/21/2000US6150547 Iron-casein complex hydrolyzate and process for the production thereof
11/21/2000US6150408 Tart cherry compounds that have antioxidant activity and uses thereof
11/21/2000US6150399 Comprising isoflavone enriched soy protein source; a calcium source providing 35% of the rdi for calcium; a soluble calcium source at given maximum level; and a stabilizer system of cellulose gel and carrageenan; thermostability
11/21/2000US6150153 Thermostable trehalose-releasing enzyme
11/21/2000US6150145 Preparing fatty acid decomposition products by oxidative decomposition; spray unsaturated fatty acids onto plant biomass, allow unsaturated fatty acids and plant biomass to disintergrate in water
11/21/2000US6150139 Preparing bactericide; culturing cells, separating the supernatant, separate bateriocin from supernatant, recover bacteriocin
11/21/2000US6150086 Preparing composition; inserting fats, oils and oil soluble substances into cellulose solution, solidifying solution and confining fats, oils and oil soluble subatances, adding second polymer to further confine substance
11/21/2000US6149965 Containing soluble dietary fiber
11/21/2000US6149964 Egg yolk-containing baby food compositions and methods therefor
11/21/2000US6149962 Preparing an aqueous mixture linear polysaccharide inulin, insoluble material wheat fiber, water; co-microparticulating aqueous mixture by micromilling
11/21/2000US6149961 Fat substitute formulation and methods for utilizing same
11/21/2000US6149959 Process for preparing dockered potato products
11/21/2000US6149954 Microwave thawing using micro-emulsions
11/21/2000US6149950 Contacting meat with a tenderizing-effective amount of a thermolabile protease derived from rhizomucor species
11/21/2000US6149933 Supplies useful nutrients for hair growth, development, and pigmentation
11/21/2000US6149932 Preventing hair loss in dogs, cats, and humans
11/21/2000US6149914 A mixture comprising a dried, powdered interior bark from the sacred fig tree of india, and a rice pudding
11/21/2000US6148718 Apparatus for bonding food particles
11/21/2000CA2098294C Directly compressible xylitol and method
11/17/2000WO2001035767A1 Vitamin c drinking water
11/17/2000CA2275151A1 Vitamin c drinking water and the method of making it
11/16/2000WO2000068258A2 Compounds exhibiting an antibiotic activity
11/16/2000WO2000068113A1 Container for preparing and drinking beverages
11/16/2000WO2000068112A1 Selectable agent delivery system
11/16/2000WO2000067750A1 Food product
11/16/2000WO2000067749A1 Food product
11/16/2000WO2000067743A1 Radical scavenger
11/16/2000WO2000067696A2 Lactic acid bacteria with anxiolytic properties and uses thereof
11/16/2000WO2000067626A2 Oat extracts: refining, compositions and methods of use
11/16/2000WO2000067596A1 Immune stimulating dietary supplement and methods of use thereof
11/16/2000WO2000067595A1 Rapidly disintegrating flavor wafer for flavor enrichment
11/16/2000WO2000067594A1 Stuffed potato food product and method for making
11/16/2000WO2000067593A1 Noodles containing tofu puree
11/16/2000WO2000067592A1 Methods for lowering viscosity of glucomannan compositions
11/16/2000WO2000042168A3 Bifidobacterium in the treatment of inflammatory disease
11/16/2000WO2000038536A3 Inhibitors of the bitter taste response
11/16/2000WO2000027226A9 Cranberry processes and products
11/16/2000DE19922193A1 Stable, solubilizer-free, water-dilutable essential oil concentrate formulation, useful e.g. in pharmaceutical, cosmetic or food applications, comprising liposomes based on hydrogenated lecithin
11/16/2000DE19922117A1 Fat-reduced sausage, e.g. spread, contains a high fraction of potato, about equal amounts of meat and fat, seasonings and sauce
11/16/2000DE19921860A1 Mit heißen, wässrigen Flüssigkeiten rekonstituierbares Trockenprodukt und Verfahren zu seiner Herstellung With hot aqueous liquids reconstitutable dry product and process for its production
11/16/2000DE19921859A1 Verfahren zur Herstellung von Sesamprodukten A process for the production of sesame products
11/16/2000DE19921681A1 Panade mixture, used for coating food, preferably meat, poultry, fish, vegetables, fruit, fungi and cheese, contains genetically-modified potato starch with lower phosphate content than unmodified starch
11/16/2000DE19920012A1 Fat-reduced meat product, e.g. sausage or sliced sausage, contains sausage meat, cooked potato pieces and smaller pieces of other vegetables
11/16/2000DE19919711A1 Aromatization of tea and coffee comprises adding capsules containing aromas, essences and ethereal oils in water-soluble food-grade capsule
11/16/2000CA2373605A1 Immune stimulating dietary supplement and methods of use thereof
11/16/2000CA2372649A1 Methods for lowering viscosity of glucomannan compositions
11/16/2000CA2370390A1 Container for preparing and drinking beverages
11/15/2000EP1052284A1 Fat solidifying agent, fats, and foods
11/15/2000EP1051922A1 Extrusion die for expanded cereals
11/15/2000EP1051921A1 Process for the production of cereal granules for porridges
11/15/2000EP1051920A2 Process for producing sesame products
11/15/2000EP1051919A1 Surimi product and process for preparing same
11/15/2000EP1051918A1 Method for extracting carotenoids and other anti-oxidants; extracts obtained by this method; food and pet food containing these extracts
11/15/2000EP1051917A2 Process for making agglomerated roll-dried flakes from fruit or vegetables
11/15/2000EP1051916A1 Tablets comprising millet and groundnut
11/15/2000EP1051915A1 Fermented organic acid that changes cell and protein functions
11/15/2000EP1051354A2 Water purification apparatus with a hydrophilic membrane
11/15/2000EP1051243A1 Water dispersible granulates comprising an active hydrophobic substance
11/15/2000EP1051171A1 Isoflavanoid formulations for oral administration
11/15/2000EP1051086A1 Dietetic composition in the form of a substitution salt for table salt
11/15/2000EP1051085A1 Process for the preparation of flavouring compositions and use of these compositions in foodstuffs
11/15/2000EP1051084A1 Method and device for extracting plant ingredients
11/15/2000EP1051083A1 Low-browning crumb
11/15/2000EP1051082A2 Beverages with improved texture and flavor impact at lower dosage of solids
11/15/2000EP1051081A2 Agent for imparting creamy lubricious mouthfeel to foods and beverages
11/15/2000EP1051080A1 Method and apparatus for frying potato chips and related foodstuffs
11/15/2000EP1051079A1 Food composition in the form of a dry emulsion, preparation method and use thereof
11/15/2000EP0904071B1 Oral rehydration product comprising glutamine
11/15/2000EP0874557B1 Powder-form foaming creamer
11/15/2000EP0852589B1 Process for producing pure guarseed flour
11/15/2000CN1273274A Process for preparing natto kinase and its application
11/15/2000CN1273057A Fermented soybean beverage
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