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)
10/2000
10/11/2000CN1269781A Method of purifying and recovering sweetener
10/11/2000CN1269724A Absorption of minerals by intestinal cells
10/11/2000CN1269718A Methods and compositions for reducing the incidence of necrotizing enterocolitis
10/11/2000CN1269254A Extraction apparatus and method thereof
10/11/2000CN1269224A Slimming cake and its production process
10/11/2000CN1269174A Health beverage for one who works at high-temp. environment
10/11/2000CN1269170A Food product of containing food material between two layers of dry laver and preparation method thereof
10/11/2000CN1269169A Eight-treasue tonic sausage and its production process
10/11/2000CN1269168A Material for processing fried foods and mfg. method thereof
10/11/2000CN1269167A Vegetable fiber food and its production process
10/11/2000CN1269166A Slimming gruel of fermented vegetable and its production process
10/11/2000CN1269165A Garlic in syrup of brown sugar and its production process
10/11/2000CN1269164A Vegetable preserved in paper shapes and its production process
10/11/2000CN1269163A Bean food producing process
10/11/2000CN1269162A Instant cooked rice
10/11/2000CN1269161A Brain nourishing paste capable of promoting intelligence growth and its production process
10/11/2000CN1269160A Instant black rice powder and its production process
10/11/2000CN1269159A Instant rice powder noodles
10/11/2000CN1269158A Instant noodles
10/11/2000CN1269157A Slimming noodles and the production process
10/11/2000CN1269156A Production of cooked wheaten food
10/11/2000CN1269155A Diatotherapeutic tonic gruel and its production process
10/11/2000CN1269144A Preserved wet noodles producing technology
10/11/2000CN1057201C Nutrious spirulina tablets
10/11/2000CN1057200C Production method of canned mushrooms
10/11/2000CN1057199C Carrot food with rich scytonemataceae
10/11/2000CN1057198C Straight rice -flour noodles production process
10/10/2000US6130321 High tap density chitosan, and methods of production
10/10/2000US6130249 Solid compositions suitable for oral administration comprising L-carnitine and alkanoyl-L-carnitine magnesium tartrate
10/10/2000US6130244 Product and method to reduce stress induced immune suppression
10/10/2000US6129945 Methods to reduce free fatty acids and cholesterol in anhydrous animal fat
10/10/2000US6129944 Product containing a microcrystalline plant sterol, a sweetening agent and water; edible spread made of product and berry or fruit; lowering cholesterol by administering product
10/10/2000US6129943 Particulate, dry-mix foaming creamer comprising a particulate protein component, a foam-generating amount of a particulate, gasified carbohydrate of given bulk density, and a lipid in given amounts; added to coffee or part of instant coffee
10/10/2000US6129942 With a conjugate base derived by deprotonation of an acidic sweetener, such as saccharin, acesulfame, cyclamic acid and glycyrrhizic acid
10/10/2000US6129941 1-methoxy-3-hexanethiol and its S-acetyl derivative as perfuming and flavoring ingredients
10/10/2000US6129940 Method and apparatus for making food articles
10/10/2000US6129939 Method for making bowl-shaped snack food products
10/10/2000US6129937 Flavoring agent
10/10/2000US6129010 Twin screw preconditioner unit and method
10/10/2000CA2126648C Liposomes containing bioavailable iron (ii) and method for obtaining them
10/05/2000WO2000058671A1 Method for making slurry
10/05/2000WO2000058453A2 Plants transformed with thioredoxin
10/05/2000WO2000058447A1 Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product
10/05/2000WO2000058367A1 Pectin having reduced calcium sensitivity
10/05/2000WO2000058366A1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof
10/05/2000WO2000058352A2 Barley gene for thioredoxin and nadp-thioredoxin reductase
10/05/2000WO2000058085A1 Packaging and structural materials comprising potato peel waste
10/05/2000WO2000057981A1 Process for obtaining an extract of saffron
10/05/2000WO2000057898A1 Compositions for reducing blood cholesterol
10/05/2000WO2000057888A1 Compositions for preventing and treating type i allergy
10/05/2000WO2000057842A2 Oral care chewing gums and confections
10/05/2000WO2000057729A2 Beverages for treatment of glucose metabolism disorders
10/05/2000WO2000057728A1 Mixture for reddening meat products
10/05/2000WO2000057727A1 Nutritional compositions which contain slightly negatively charged, non-digestible polysaccharides and the use thereof for reducing transport through tight junctions
10/05/2000WO2000057726A1 NUTRACEUTICALS HAVING N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER
10/05/2000WO2000057725A1 PARTICLES OF N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER
10/05/2000WO2000057724A1 Waterless process and system for making dehydrated potato products
10/05/2000WO2000057723A1 Method for storing or transporting erythritol solution
10/05/2000WO2000057722A1 Method and apparatus for controlled hydration grain cooking
10/05/2000WO2000057721A2 Edible solids for treatment of glucose metabolism disorders
10/05/2000WO2000057720A1 Method for selectively altering body fat level, feed efficiency, or weight gain
10/05/2000WO2000057716A1 Snack foods mainly comprising buckwheat flour
10/05/2000WO2000057714A2 Concentrated dessert cube, methods of manufacture, and packaging therefor
10/05/2000WO2000057713A1 Flavouring or aromatisation of an infusion
10/05/2000WO2000057712A1 Food products with biocontrol preservation
10/05/2000WO2000057710A1 Method for the production of a pizza-type food product for hand consumption, device for carrying out said method and product thus obtained.
10/05/2000WO2000030471A3 Popping bambarra groundnut
10/05/2000WO2000030470A3 A thermoreversible food product
10/05/2000WO2000025602A3 Use of calcareous material for foodstuff and cosmetic material
10/05/2000WO2000010407A9 Process for the production of masa flour
10/05/2000WO1999022605A3 Physically coated cellulose as low calorie flour replacements
10/05/2000DE19949661A1 Seasoning mixture e.g. for sausage and other meat products, cheese, dough products and dressings, especially low-fat products, contains beer yeast autolysate
10/05/2000DE19922362A1 Seasoning mixture e.g. for sausage and other meat products, cheese, bread and dressings, especially low-fat products, contains beer yeast autolysate
10/05/2000DE19914476A1 Nahrungsmittelprodukte geeignet zum Ausbraten nach Rehydratisierung und Verfahren zu ihrer Herstellung Food products suitable for frying according to rehydration and processes for their preparation
10/05/2000DE19914332A1 Two-stage cooking process for pizza food delivery service in which the food is pre-cooked and transferred to a second mobile cooker and then to the customer
10/05/2000DE19914310A1 Sensorisch aktive Substanz Sensory active substance
10/05/2000DE19913370A1 Fruchtschnitte Fruit Slice
10/05/2000DE19912450A1 Sandwich spread containing mixture of various vegetables and hard cheese contains boiled and chopped potatoes as main ingredient acting as binder
10/05/2000CA2368854A1 Barley gene for thioredoxin and nadp-thioredoxin reductase
10/05/2000CA2368744A1 Value-added traits in grain and seed transformed with thioredoxin
10/05/2000CA2367758A1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof
10/05/2000CA2364626A1 Packaging and structural materials comprising potato peel waste
10/05/2000CA2359658A1 Concentrated dessert cube, methods of manufacture, and packaging therefor
10/04/2000EP1041137A2 Organoleptic compound
10/04/2000EP1041136A1 Process for the stabilisation of acylglycerols comprising high amounts of w-3 polyunsaturated fatty acids by means of gamma-cyclodextrin
10/04/2000EP1041081A2 Method of manufacturing composition with high ganglioside content
10/04/2000EP1041067A2 Use of 2-mercapto-imidazole derivatives substituted in position 4 ( or 5 ) as antioxidants
10/04/2000EP1040834A1 HYDROSOLUBLE FRACTIONS OF $i(PHLEBODIUM DECUMANUM) AND USE THEREOF AS NUTRITIONAL COMPLEMENTS IN AIDS AND CANCER PATIENTS
10/04/2000EP1040833A1 Bone resorption suppressing agent
10/04/2000EP1040823A2 Stable foam compositions
10/04/2000EP1040766A1 Iron-enriched beverage
10/04/2000EP1040765A1 Use of cubebol as a flavoring ingredient
10/04/2000EP1040764A2 Food products suitable for frying after rehydration and process for their production
10/04/2000EP1039892A2 Use of polyunsaturated fatty acids for reducing the incidence of necrotizing enterocolitis
10/04/2000EP1039888A1 Method of increasing the production and improving the quality of semen
10/04/2000EP0923310B1 Multi-layered canned pet food
10/04/2000EP0804090B1 Binding agent dispersible in hot water, based on fat-coated farinaceous particles
10/04/2000EP0715497B1 Flavouring composition and process
10/04/2000EP0682479B1 A spice/sweetener composition and a process for manufacturing it
10/04/2000CN2398843Y Novel hamburger meat products
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