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)
05/2000
05/24/2000CN1052623C Jar meat and its production method
05/24/2000CN1052622C Food for nursing skin
05/24/2000CN1052621C Pure natural edible seasoning ginger oil and its producing method
05/24/2000CN1052620C Seasoning with alcoholic taste
05/24/2000CN1052619C Natural royal jelly tablet and its preparing method
05/24/2000CN1052618C Artificial squid and its producing method
05/24/2000CN1052616C Health-care ice-cream
05/24/2000CN1052615C Method for preparing milk product composition
05/24/2000CN1052614C Method for producing full nutrient flour
05/23/2000US6066669 Bactericidal amount of diacetyltartaric acid esters of mono-and diglycerides
05/23/2000US6066469 Cloning, expression, and uses of human lactoferrin
05/23/2000US6066355 Concentrically joined pastes; uniform protein sponge
05/23/2000US6066354 Preparing foodstuffs based on fish flesh, and foodstuffs obtained thereby
05/23/2000US6066353 Dehydrated potato flakes
05/23/2000US6066352 Saponin or bile acid complexes; emulsions; bread dough
05/23/2000US6066351 Method for treating raw foods
05/23/2000US6066348 Method of disinfecting a foodstuff using gaseous ozone
05/23/2000US6066345 Erythritol containing beverage imparting a cooling taste sensation
05/23/2000US6066344 Mineral powders with enhanced chromium solubility and preparation methods therefor
05/23/2000US6066311 Production and uses of caffeic acid and derivatives thereof
05/18/2000WO2000027888A1 Pectin for stabilizing proteins
05/18/2000WO2000027726A2 Combined liquid-tight meat tray and inserted absorbent/separating layer
05/18/2000WO2000027522A1 Passive resonator device
05/18/2000WO2000027408A1 Composition for optimizing muscle performance during exercise
05/18/2000WO2000027226A1 Cranberry processes and products
05/18/2000WO2000027225A1 Formulated low moisture egg product
05/18/2000WO2000027224A1 Health-promoting foods
05/18/2000WO2000027223A1 Method for manufacturing whole bean curd
05/18/2000WO2000027222A1 Method for classifying specific tissue of oilseeds or cereals and finely milled powders
05/18/2000WO2000027221A1 Nutritional supplements
05/18/2000WO2000027217A1 Method for refining mint oils and chewing gum made from same
05/18/2000WO2000027215A1 Methods for using a glucose isomerase in baking
05/18/2000WO2000027210A1 Psyllium enriched baked snack foods
05/18/2000WO2000010404A3 Process for converting phytate into inorganic phosphate
05/18/2000WO2000007606A3 Methods for increasing the solubility of nutritional materials using probiotic lactic acid-producing bacteria
05/18/2000CA2362344A1 Composition for optimizing muscle performance during exercise
05/18/2000CA2350306A1 Cranberry processes and products
05/17/2000EP1001034A1 Arachidonic acid and methods for the production and use thereof
05/17/2000EP1001033A2 Process for the valorization of starch into lactic acid-containing products, and obtained products
05/17/2000EP1001007A1 Sterol concentrates, its application and preparation
05/17/2000EP1000624A1 Use of DOP as antioxidant, anti-ageing additive and medicament
05/17/2000EP1000553A1 Ready-to-eat extruded cereal with toasted grain flavor
05/17/2000EP1000552A1 Nutritional supplement formulation, food composition containing the same and uses thereof
05/17/2000EP1000547A1 Process for producing seasoning liquors with flavor of vegetables pickled in salted rice bran paste
05/17/2000EP1000160A1 CLONING OF THE PROLYL-DIPEPTIDYL-PEPTIDASE FROM $i(ASPERGILLUS ORYZAE)
05/17/2000EP0999758A1 Method for manufacturing smoke/cooked sausage
05/17/2000EP0999757A1 Nutritional composition for subjects under stress
05/17/2000EP0999752A1 A composition comprising an enzyme having galactose oxidase activity and use thereof
05/17/2000EP0944324A4 Food product having a distinct phase and process and apparatus for producing such a product
05/17/2000CN2377851Y Improved masher for vegetables or fruits
05/17/2000CN1253588A Methods and compositions for synthesis of long chain polyunsaturated fatty acids in plants
05/17/2000CN1253587A Methods and compositions for synthesis of long chain polyunsaturated fatty acids
05/17/2000CN1253544A Solid compositions suitable for oral administration comprising L-carnitine or alkanoyl-L-carnitine magnesium fumarate
05/17/2000CN1253478A Production of food acid mixture containing fumaric acid
05/17/2000CN1253174A Sweet fermented rice and its preparing process
05/17/2000CN1253021A Hydroxylated carboxylate or amide used as solubilizing agent
05/17/2000CN1252997A Process for preparing hemopeptidin and hemopeptidin products
05/17/2000CN1252954A Process for preparing liquid extract of kelp
05/17/2000CN1252953A Soft meat liquid
05/17/2000CN1252952A Technology for brewing low-salt solid soy sauce
05/17/2000CN1252951A Natural cocoa aroma/food essence and preparation method thereof
05/17/2000CN1252950A Technology for producing instant noodles from oats flour
05/17/2000CN1252949A Nutritive noodles made of grains and bone milk
05/17/2000CN1252947A Edible salted shrimp protein powder and its processing method
05/17/2000CN1052396C Method for making cosmetic nutrient milk
05/17/2000CN1052388C Production process of fermented persimmon lactate beverage
05/17/2000CN1052386C Functional food for lowering blood-sugar, blood-lipid and blood-pressure
05/17/2000CN1052385C Garlic-vinegar capsule food and preparation method
05/17/2000CN1052384C Apparatus for controlling seasoning of kimchi in refrigerator
05/17/2000CN1052383C Method for producing protein hydrolysate
05/16/2000US6063915 Carrageenan compositions and methods for their production
05/16/2000US6063820 Linoleic acid or salts and alkanoylcarnithine as food for diabetes
05/16/2000US6063809 Anti-first-pass effect compounds
05/16/2000US6063776 Anticholesterol agents
05/16/2000US6063433 Healthy baby infant formula beverage and healthy baby toddler formula beverage
05/16/2000US6063432 Arginine or lysine containing fruit healthbar formulation
05/16/2000US6063430 Controlling particle size
05/16/2000US6063429 Comminution; mixing with sweetener; cooking
05/16/2000US6063428 Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color
05/16/2000US6063427 Method for producing a hypoallergenic wheat flour
05/16/2000US6063421 Method and apparatus for rethermalizing pre-cooked food portions
05/16/2000US6063411 Mixing complex of calcium and polysaccahride and an acid
05/16/2000US6063410 Method and compositions for improved flavor and aroma in fermented meat
05/16/2000US6063409 Species cryptococcus nodaensis, a process for producing salt-resistant thermostable glutaminase by use of the same, and a process for producing glutamic acid-rich protein hydrolysates
05/16/2000US6063382 Bacteriostatic and antibacterial agent containing mango kernel component
05/16/2000CA2252219A1 Canadade
05/16/2000CA2186818C Yogurt flavour composition
05/16/2000CA2098893C Antioxidant composition of natural products and method of production thereof
05/16/2000CA2009675C Novel enzymatic cellulose derivative hydrolysate and fractions thereof
05/13/2000CA2289360A1 A food supplement formulation, a food composition comprising it, and uses thereof
05/12/2000CA2289316A1 Ready-to-eat cereal with improved toasted grain flavor and composition and extrusion process for its preparation
05/11/2000WO2000026400A1 Method for enzymatic splitting of rutinosides
05/11/2000WO2000026399A2 Method for the production of quercetin and isoquercetin derivatives
05/11/2000WO2000026206A1 Method for producing luteolin and luteolin derivatives
05/11/2000WO2000025795A1 Compositions comprising a mixture of bioflavonols
05/11/2000WO2000025608A1 Dry krill powder
05/11/2000WO2000025607A1 Package for preserves of fish filet with sauces and packaging method
05/11/2000WO2000025606A1 Solid delivery systems for aroma ingredients
05/11/2000WO2000025605A1 Batter coated french fried potato strips and method of making
05/11/2000WO2000025604A1 Spaghetti keeper
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