| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 05/03/2000 | CN2376195Y Meat block cutting machine |
| 05/03/2000 | CN1252099A Methods and compositions for synthesis of long chain polyunsaturated fatty acids |
| 05/03/2000 | CN1252090A Food grade wax and preparation thereof |
| 05/03/2000 | CN1252000A Pharmaceutical compositions having appetite suppressant activity |
| 05/03/2000 | CN1251852A Edible green dyes and composition with characteristics of unstained, stable in acid condition and solubile in cold water |
| 05/03/2000 | CN1251745A Carotenoid preparation having mixture of beta-carotene, lycopene and xanthophyll |
| 05/03/2000 | CN1251744A Health-care flavouring |
| 05/03/2000 | CN1251743A High-protein bean mush and its making technology |
| 05/03/2000 | CN1251742A Laser antistaling method for agricultural and subsidiary products, food and biologic products |
| 05/03/2000 | CN1051910C Preparing method for bagasse fiber powder food |
| 05/03/2000 | CN1051909C Rapidly rehydratable foodstuff and production thereof |
| 05/02/2000 | US6057493 Plasmids, plants and plant cells expressing anti-sense patatin and anti-sense ADP-glucose pyrophosphorylase sequences |
| 05/02/2000 | US6056992 Water-based foods that include at least one high temperature processing step. |
| 05/02/2000 | US6056990 For enhancing the strength and/or stability of tortillas and related products. |
| 05/02/2000 | US6056986 Method and apparatus for continuously steaming and boiling rice |
| 05/02/2000 | US6056984 Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products |
| 05/02/2000 | US6056980 Process for producing starch sugar composition |
| 05/02/2000 | US6056971 Coenzyme q(ubiquinone), orally delivered soft gelatin capsule, nonionic surfactant solubilizer with a polyhydric alcohol |
| 05/02/2000 | US6056965 2-mercapto-imidazole derivatives substituted in position 4 (or 5) as antioxidizing agents, method of preparation and applications in the pharmaceutical, cosmetic or food industries |
| 05/02/2000 | US6056962 Isolation and formulations of nutrient-rich carotenoids |
| 05/02/2000 | US6056949 Aromatic granulated material |
| 05/02/2000 | US6056634 Method and apparatus for forming uniform, thinly cohered products from chunks of meat |
| 05/02/2000 | US6056109 Method for mounting food, and apparatus therefor |
| 05/02/2000 | US6055936 Sea cucumber carotenoid lipid fractions and process |
| 05/02/2000 | CA2078323C Microwave corn popping package |
| 05/02/2000 | CA2076018C Docosahexaenoic acid, methods for its production and compounds containing the same |
| 05/02/2000 | CA2007282C Beta-glucane enriched alimentary fiber and a process for preparing the same |
| 04/27/2000 | WO2000023546A1 Method of extracting lipids from marine and aquatic animal tissues |
| 04/27/2000 | WO2000023517A1 High-amylose starch-emulsifier composition and methods of making |
| 04/27/2000 | WO2000023073A1 Bioflavonoids as plasma high density lipoprotein level increasing agent |
| 04/27/2000 | WO2000023003A1 Dental implant and method for installing same |
| 04/27/2000 | WO2000022945A2 Protein for treatment or prevention of a gastrointestinal tract disorder |
| 04/27/2000 | WO2000022944A1 Process for preserving fresh pineapple |
| 04/27/2000 | WO2000022943A1 Method for hardening the surface of sausage meat using ultrasonic treatment |
| 04/27/2000 | WO2000022942A1 Volatile flavours |
| 04/27/2000 | WO2000022941A1 Green vegetable purees, process for producing the same and foods containing the purees |
| 04/27/2000 | WO2000022940A1 Method for producing flavored popcorn |
| 04/27/2000 | WO2000022939A2 Starchy food-based fine particle fat substitute |
| 04/27/2000 | WO2000022938A2 Enzyme-modified cereal suspensions |
| 04/27/2000 | WO2000022937A1 Protein material for slow digestion and its use |
| 04/27/2000 | WO2000004895A3 Nutritional and therapeutic uses of 3-hydroxyalkanoate oligomers |
| 04/27/2000 | DE19849248A1 Process for flavoring potato chips or French fries involves e.g. immersing the food in an alkaline solution of the chosen flavoring agent |
| 04/27/2000 | DE19849003A1 Veal sausage has mustard core allowing consumption without separate provision of mustard |
| 04/27/2000 | DE19837702A1 Duft- und Aromastoff Fragrance and flavor |
| 04/27/2000 | CA2356112A1 Process for solidifying the surface of raw sausage emulsion by ultrasonic treatment |
| 04/27/2000 | CA2349571A1 Dental implant and method for installing same |
| 04/27/2000 | CA2347172A1 Protein material for slow digestion and its use |
| 04/27/2000 | CA2347069A1 Protein for treatment or prevention of a gastrointestinal tract disorder |
| 04/27/2000 | CA2346325A1 Bioflavonoids as plasma high density lipoprotein level increasing agent |
| 04/27/2000 | CA2345253A1 Volatile flavours |
| 04/26/2000 | EP0995360A1 Preserved tomatoes |
| 04/26/2000 | EP0994917A1 Biopolymer-based thermoplastic mixture for producing biodegradable shaped bodies |
| 04/26/2000 | EP0994705A1 Therapeutic and dietary compositions containing essential fatty acids and bioactive disulphides |
| 04/26/2000 | EP0994658A1 Pourable edible aqueous-continuous emulsions |
| 04/26/2000 | EP0994657A1 Palatable elemental medical food |
| 04/26/2000 | EP0994656A2 Frozen dessert |
| 04/26/2000 | EP0994655A1 Satiety product |
| 04/26/2000 | EP0966208A4 Fortified confectionery delivery systems and methods of preparation thereof |
| 04/26/2000 | EP0804488B1 Thermally-inhibited pregelatinized granular starches and flours and process for their production |
| 04/26/2000 | EP0680318B1 Method for increasing the efficiency of feed conversion in animals |
| 04/26/2000 | EP0628073B1 Ionic binding of microbial biomass |
| 04/26/2000 | EP0507872B1 The use of arginine as an immunostimulator |
| 04/26/2000 | CN2375112Y Semi-automatic meat slicer |
| 04/26/2000 | CN2375111Y Semi-sealed vegetable-pickling jar |
| 04/26/2000 | CN2375110Y Vegetable-pickling jar |
| 04/26/2000 | CN1251573A Solid composition suitable for oral administration comprising non hydroscopic salts of L-carnitine or alkanoyl-L-carnitine with 2-aminoethanesulfonic acid |
| 04/26/2000 | CN1251572A Solid compositions suitable for oral administration composing L-carnitine and alkanoyl-L-carnitine mangesium tartrate |
| 04/26/2000 | CN1251522A Antirheumatic agents |
| 04/26/2000 | CN1251496A Nutritional supplement for promoting skeletal muscles to adapt strenuous exercise and resisting over fatigue of humanbody |
| 04/26/2000 | CN1251495A Food improvers and uses thereof |
| 04/26/2000 | CN1251301A Biological capsule and its preparation method |
| 04/26/2000 | CN1251296A Use of anticancer material and production method of said anti-cancer material |
| 04/26/2000 | CN1251274A Duck-wolfberry soup made in earthen jar and compounding method thereof |
| 04/26/2000 | CN1251273A 食品添加剂 Food Additives |
| 04/26/2000 | CN1251272A Processf or preparing instant noodles made of mung bean |
| 04/26/2000 | CN1251271A Edible natural hydrophilic colloidal material |
| 04/26/2000 | CN1251270A Instant gelatine food |
| 04/26/2000 | CN1251269A Composition for making gelatine food |
| 04/26/2000 | CN1251264A Selenium-rich wheat germ |
| 04/26/2000 | CN1051842C Exclusive kimchi refrigerator |
| 04/26/2000 | CN1051801C Mucor bacterial for producing fermented soya beans and fermentation tech. of yeast making |
| 04/26/2000 | CN1051683C Concentrated bioavailable calcium source |
| 04/26/2000 | CN1051682C Method for producing synthetic Chinese chestnut paste |
| 04/26/2000 | CN1051681C Method for producing soybean plant extract powder and use of said powder |
| 04/26/2000 | CN1051680C Calcium, zinc nutrient starch product and production technology thereof |
| 04/26/2000 | CN1051678C Vegetable and fruit-pulp soft sweets and preparation technology |
| 04/26/2000 | CN1051674C High-energy biscuit and making method thereof |
| 04/25/2000 | US6054578 Method for adsorbing cholesterol oxide, and process for producing foods containing cholesterol or cholesterol oxide |
| 04/25/2000 | US6054511 Aqueous cellulose composition of at least one cellulose ether from specific ones, such as cationic hydroxyethyl cellulose, methyl cellulose, methyl hydroxypropyl cellulose, carboxymethyl hydroxyethyl cellulose; use as fluid additive |
| 04/25/2000 | US6054480 Acids or metal salts containing twelve to fifteen carbon atoms |
| 04/25/2000 | US6054477 Anti-first-pass effect compounds |
| 04/25/2000 | US6054443 Exocellular polysaccharide produced by Streptococcus thermophilus |
| 04/25/2000 | US6054306 Peniophora phytase |
| 04/25/2000 | US6054302 High solids, single phase process for preparing enzyme-converted starches |
| 04/25/2000 | US6054166 Preparing mixture of starchy food meal or flour with water; cooling to gelatinize; extruding through die having oblong orifice to obtain strips; cutting strip into pieces |
| 04/25/2000 | US6054165 Preparing sauce and cooling; pumping pre-cooled sauce into cooling tank under vacuum; collecting cooled sauce on the bottom of cooling tank; admitting sterile air to sluice tank |
| 04/25/2000 | US6054154 Electrostatic deposition of powder mixture comprising flavoring agent and moisture absorbent onto surface of charged, cooked meat placed upon an electrically grounded support within coating chamber |
| 04/25/2000 | US6054151 Cheese flavor |
| 04/25/2000 | US6054150 Blending soy sauce koji and brine, enzymatic hydrolysis to lower viscosity, then blending in gluten to form moromi mash dispersion |
| 04/25/2000 | US6054149 Deactivating naturally occuring lipase in rice bran by treating with nonspecific protease in the presence of water, separating fiber, adding workability-improving amount of rice bran extract to dough, then extruding or sheeting dough |