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)
02/2000
02/23/2000CN1245432A Absorbable composition containing propionic bacteria capable of releasing nitric oxide in human or animal alimentary canal
02/23/2000CN1245400A Sweetener composition improved in taste
02/23/2000CN1245166A Process for preparing 4,4'-diketo carotenoid
02/23/2000CN1245161A Process for preparing chromium L-threonate, its preparing process and application
02/23/2000CN1245033A Tonic high-calcium drink made from soya-bean milk and its preparing process
02/23/2000CN1245032A 魔芋豆腐 Konjac tofu
02/23/2000CN1245031A Instant fruit-milk powder
02/23/2000CN1245030A Technology for preparing fragrant cooked rice
02/23/2000CN1245029A Millet flour for making fragrant mush and its preparing technology
02/23/2000CN1245028A Red bean-osmanthus gruel
02/23/2000CN1245027A Noodles made from Undaria pinnatifida and kelp and their making technology
02/23/2000CN1245026A Technology for producing high-nutrition long-thread vermicelli made from potato starch
02/23/2000CN1245025A Food
02/23/2000CN1245010A Application of hybridized Rumex acetosa K-1 as vegetable
02/23/2000CN1049570C Health beverage containing forest frog's oviduct and wolfberry and its preparing process
02/23/2000CN1049568C Chuanmingshen violaceum food and its preparation method
02/23/2000CN1049567C Efficient ant royal jelly nutrient liquid and its preparing method
02/23/2000CN1049566C Full-nutrient weight-reducing medicinal meal containing edible traditional Chinese medicine and absorptive bulking agent
02/23/2000CN1049561C Preparation method and products of cooking oil
02/23/2000CN1049559C Method for making spiced cooked salted egg
02/23/2000CN1049558C Tech. for preserving jellyfish
02/22/2000US6028251 Method of producing electrolyte-enriched plant embryos
02/22/2000US6027758 In a twin screw extruder mixing a liquid and dried bulk processed fruit and/or vegetable selected from drum-dried or spray-dried puree and piece-formed dried pieces; candy; baked, canned and/or frozen foods
02/22/2000US6027756 A low-fat, artificial, miniature ham by trimming pieces of uncooked boneless ham to remove fat; injecting the pieces with a cure solution; macerating and tumbling; inserting some pieces into a stuffing horn or mold; inserting a bone incised
02/22/2000US6027751 Heat treating an acidic tomato-based food product containing a tomato base, a nisin preservative and other ingredients at <180.degree. f. to make a shelf stable product; salsa, ketchup, and barbeque sauces
02/22/2000CA2006957C Recovery of plant extractives
02/20/2000CA2279054A1 Precooked meat for long-term refrigerated storage
02/19/2000WO2000010390A1 Method of enhancing the antimicrobial properties of antibacterial antibiotics
02/17/2000WO2000008175A2 Nucleic acid module coding for alpha glucosidase, plants that synthesize modified starch, methods for the production and use of said plants, and modified starch
02/17/2000WO2000008121A2 Method for producing a biological substance, biological substance and the use thereof
02/17/2000WO2000008012A1 Crystal modification of lipoic acid
02/17/2000WO2000007606A2 Methods for increasing the solubility of nutritional materials using probiotic lactic acid-producing bacteria
02/17/2000WO2000007581A2 Antioxidant, antiproliferous composition, comprising a carnitine and a carotenoid
02/17/2000WO2000007571A2 Formulations having probiotically active microorganisms
02/17/2000WO2000007463A1 Multi-vitamin and mineral supplements for women
02/17/2000WO2000007462A1 Low-fat food emulsions having controlled flavour release and processes therefor
02/17/2000WO2000007461A1 Handmade fresh italian pasta preparation process
02/17/2000WO2000007457A1 Frozen low-fat food emulsions and processes therefor
02/17/2000WO2000007454A1 Anti-cariogenic milk product and use
02/17/2000WO2000007449A2 Method and device for producing sausages and bakery article prepared with this sausage
02/17/2000DE19937112A1 Beutelanordnung und Verfahren zum Verpacken von knochenenthaltenden Fleischstücken Bag assembly and method for packaging bone-in meat pieces
02/17/2000DE19913697A1 Joint pain alleviating composition containing purified silica used for treating rheumatic diseases such as lumbago or arthritis
02/17/2000DE19836960A1 Production of high-purity alginate useful for making capsules of encapsulating implants comprises extraction, sedimentation, filtration and precipitation
02/17/2000DE19835160A1 Dried bilberries or blueberries incorporated in a wide range of foods for human consumption have long shelf life and available irrespective of the season
02/17/2000CA2339651A1 Low-fat food emulsions having controlled flavour release and processes therefor
02/17/2000CA2339643A1 Methods for increasing the solubility of nutritional materials using probiotic lactic acid-producing bacteria
02/17/2000CA2339591A1 Frozen low-fat food emulsions and processes therefor
02/17/2000CA2338991A1 Crystal modification of lipoic acid
02/17/2000CA2338035A1 Antioxidant, antiproliferous composition, comprising a carnitine and a carotenoid
02/17/2000CA2338003A1 Nucleic acid module coding for alpha-glucosidase, plants that synthesize modified starch, methods for the production and use of said plants, and modified starch
02/17/2000CA2280374A1 Oxime carboxylic acid derivatives
02/16/2000EP0979616A1 Process to obtain a squid substitute and the product so obtained
02/16/2000EP0979615A1 Process to obtain a clam substitute and the product so obtained
02/16/2000EP0979614A2 Method of producing iron-whey-proteolysate complex
02/16/2000EP0979613A1 Translucent dressing having separate oil and water layers
02/16/2000EP0979609A1 Novel method for producing food product of wheat having improved quality and preservability
02/16/2000EP0979224A1 Solid compositions suitable for oral administration comprising l-carnitine or alkanoyl-l-carnitine magnesium fumarate
02/16/2000EP0979081A1 Composition and methods using an eutomer
02/16/2000EP0979041A1 Essence recovery system
02/16/2000EP0979040A1 Flavouring composition, production and use thereof
02/16/2000EP0979037A1 Herbal extract composition and method of making the same
02/16/2000EP0612326B1 Cereal extracts
02/16/2000CN2363488Y Paper type instant vegetables
02/16/2000CN2363487Y Small smoke-dried bean curd
02/16/2000CN1244425A Health food of yak marrow powder and its production process
02/16/2000CN1244418A Instant health medicated gruel powder for preventing and treating gastropathy and its production process
02/16/2000CN1244358A Cold noodle soup carbonating process
02/16/2000CN1244357A Cooking process for whole globefish
02/16/2000CN1244356A Rabbit meat processing method
02/16/2000CN1244355A Roasting, smelting and smoking process to prepare bamboo salt
02/16/2000CN1244354A Preparation of instant dish with calabash
02/16/2000CN1244353A Children's health medicated gruel powder and its production process
02/16/2000CN1244352A Instant health medicated gruel powder for the aged and the middle-aged persons and its production process
02/16/2000CN1244351A Technological process of multielement health food
02/16/2000CN1244350A Production of soft sesame sweets
02/16/2000CN1244349A Cold tea and its production process for liquid and solid state tea
02/16/2000CN1049344C Nutrient health-care oral liquor containing bee larva nutritive composition
02/16/2000CN1049325C Noodle dumpling
02/15/2000US6025542 Method for obtaining transgenic plants showing a modified fructan pattern
02/15/2000US6025348 Which lowers the blood cholesterol level of a person having a high cholesterol level when used in daily life, diacylglycerol
02/15/2000US6025168 Method for the production of isomalto-oligosaccharide rich syrups
02/15/2000US6025011 Corn flour, lime and water, heating and applying vacuum
02/15/2000US6025007 Cellulose composition, its preparation and its use in foods
02/15/2000US6025006 Foam inducing compositions and method for manufacture thereof
02/15/2000US6024999 Pasteurized liquid eggs with shelf life sealed in containers
02/15/2000US6024998 Decontamination and forming beverages
02/15/2000US6024994 Calcium complexes for fortification of foods and process of making
02/15/2000US6024992 Enhanced kimchi mix composition
02/15/2000US6024990 Method of producing food flavoring agent
02/15/2000US6024960 Rose-hip formulations as anti-inflammatory natural medicine for alleviating/reducing symptoms associated with inflammation and arthritis
02/15/2000CA2172855C Cholesterol or neutral fat level reducer
02/11/2000CA2280241A1 Method of producing iron-whey-proteolysate complex
02/10/2000WO2000006716A1 Growth differentiation factor-11
02/10/2000WO2000006694A2 Compound and method for the prevention and/or the treatment of allergy
02/10/2000WO2000006609A1 Carrageenan compositions, and processes for their production
02/10/2000WO2000006607A1 Oxidation of starch
02/10/2000WO2000006554A1 Lipid-lowering quinazoline derivative
02/10/2000WO2000006108A1 Casein formulations for the delivery of bioactive constituents
02/10/2000WO2000005974A1 Novel chitosan-containing liquid compositions and methods for their preparation and use
02/10/2000WO2000005973A1 Heat-stable high-amylopectin starch
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