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)
04/1999
04/06/1999US5891440 Phytoestrogen supplement prepared from pomegranate seeds and a herbal mixture or coconut milk
04/06/1999US5891433 Useful in batch or continuous diffusers for extracting soluble solids from subdivided solids containing small particles and fines
04/06/1999US5890420 Apparatus for discontinuous preparation of farinaceous products
04/06/1999CA2194068C Immobilized enzyme for removal of residual cyclodextrin
04/06/1999CA2096429C Use of mesomorphic phases in food products
04/01/1999WO1999015688A1 METHOD FOR MIXOTROPHIC CULTURE OF SPIRULINAS FOR PRODUCING A BIOMASS RICH IN φ6 POLYUNSATURATED FATTY ACIDS AND/OR IN SULPHOLIPIDS
04/01/1999WO1999015547A1 Use of organic acid esters in food products
04/01/1999WO1999015546A1 Use of organic acid esters in dietary fat
04/01/1999WO1999015058A1 A convection based cooking apparatus with improved air-flow
04/01/1999WO1999015032A1 Sweetening composition comprising aspartame and 2,4-dihydroxybenzoic acid
04/01/1999WO1999015031A1 Rye bread dessert
04/01/1999WO1999015030A1 Rye bread pudding
04/01/1999WO1999015029A1 Crisp dough products comprising projections on their surface, process for making such products by extrusion, and corresponding extrusion die
04/01/1999WO1999015024A1 Sequential separation of whey proteins and formulations thereof
04/01/1999DE19741696A1 Seasoning sauce based on Solanaceae
04/01/1999CA2303850A1 Crisp dough products comprising projections on their surface, process for making such products by extrusion, and corresponding extrusion die
03/1999
03/31/1999EP0905256A1 Process for producing a syrup rich in maltose
03/31/1999EP0905138A1 Crystals of maltitol of a particular form, crystalline compositions containing them and processes for their preparation
03/31/1999EP0904784A1 Probiotic nutritional preparation
03/31/1999EP0904704A1 Device for breading food products
03/31/1999EP0904703A2 Slice-shaped filling for sandwiches
03/31/1999EP0904701A2 Inactivated micro-organisms containing minerals, process for their preparation, and their use in the food sector
03/31/1999EP0904694A1 Antimicrobial agents for eucaryotic microorganisms and methods of growth suppression of eucaryotic microorganisms using these agents
03/31/1999EP0904383A1 Polypeptides having phytase activity and nucleic acids encoding same
03/31/1999EP0904361A1 Immobilized alliinase and continuous production of allicin
03/31/1999EP0904339A1 Sterol extraction with polar solvent to give low sterol, high triglyceride, microbial oil
03/31/1999EP0904090A1 Egg anti-inflammatory composition, method of isolation and use
03/31/1999EP0904071A1 Oral rehydration product comprising glutamine
03/31/1999EP0904065A1 Microencapsulated fragrances and method for preparation
03/31/1999EP0779782B1 Food product
03/31/1999CN2311942Y Sauerkraut pot with sealing
03/31/1999CN2311941Y Vermicelli made from bean starch with filling
03/31/1999CN1212605A Composition and its use as food supplement or for lowering lipids in serum
03/31/1999CN1212604A Iron fortified chocolate-flavored beverages including edible acids or their salts
03/31/1999CN1212150A Method for decreasing LDL-cholesterol concentration and increasing HDL-cholesterol concentration in blood to reduce risk of athereosclerosis and vascular disease
03/31/1999CN1212140A Wood frog ovum composition and its preparation capable of improving calcium absorption function
03/31/1999CN1212139A Health-care nutritious food for human body immunoregulation and its processing method
03/31/1999CN1212138A Isatis root flavouring formula and producing method
03/31/1999CN1212137A Formula of sesame paste type flavouring bag for instant noodles
03/31/1999CN1212136A Method for processing sweet potato into instant food
03/31/1999CN1212135A Process for preparing needle bamboo shoots
03/31/1999CN1212134A Food with function for preventing and curing diabets
03/31/1999CN1212133A Manufacturing process of fine powdered soybean with nutrition
03/31/1999CN1212132A Tartaric acid nutritious honey capable of balancing blood pressure
03/31/1999CN1042693C Fresh tender maize milk powder
03/30/1999USRE36173 Cooking with water, removing liquified fat layer from upper region of cooked meat
03/30/1999US5889046 Method for preventing or alleviating cerebral apoplexy
03/30/1999US5888576 Edible shrimp product and method of making
03/30/1999US5888574 Blanching fruits or vegetables in water containing particles of tea, by-products of tea extraction, spices, rice bran, tomato skins or seeds or paprika seeds
03/30/1999US5888568 Limitation of browning
03/30/1999US5888564 Method of flavoring and texturizing food particles and the flavored and texturized food particle
03/30/1999US5888563 Use of bilayer forming emulsifiers in nutritional compositions comprising divalent mineral salts to minimize off-tastes and interactions with other dietary components
03/30/1999US5888561 Seasoning production
03/30/1999US5888552 Anti-cancer therapeutic compositions containing whey protein concentrate
03/30/1999US5888544 Particles of solid, edible organic acid and alkali metal bicarbonate with a cohesive layer of alkali metal carbonate which is prepared under vacuum to dry and remove water of crystallization; storage stability
03/30/1999CA2212947A1 Food supplement - eggs - fish
03/25/1999WO1999014231A2 Bifidus stimulating peptides and its uses
03/25/1999WO1999014186A1 Method of purifying and recovering sweetener
03/25/1999WO1999013889A2 Natural coloring and antimicrobial agents from plants
03/25/1999WO1999013870A1 Chewing gum containing controlled release acyclic carboxamides
03/25/1999WO1999013739A1 Fatty acids as a diet supplement
03/25/1999WO1999013738A1 Organ specific nutrition
03/25/1999WO1999013737A1 Food products having reduced methionine ratios
03/25/1999WO1999013736A1 Freeze-drying of basmati rice
03/25/1999WO1999013734A1 Chewing gum containing physiological cooling agents
03/25/1999WO1999013729A2 Transporting device for food products
03/25/1999DE19741741A1 Malt kilning process and assembly using fluidised bed
03/25/1999DE19741289C1 Fruit preparation production
03/25/1999CA2506429A1 Chewing gum containing physiological cooling agents
03/25/1999CA2300076A1 Organ specific nutrition
03/24/1999EP0903143A2 Use of daidzein for the manufacture of a medicament for incraesing HDL cholesterol levels
03/24/1999EP0903084A2 Process and apparatus for making battered and fried food products having an embossed surface, and product obtained
03/24/1999EP0903082A1 Fermentation flavors for bakery products
03/24/1999EP0902624A1 Composition and its use as a food supplement or for lowering lipids in serum
03/24/1999EP0691815B1 Process of freezing sushi or boiled rice containing food
03/24/1999CN2311146Y Extruding plate for straight strap flat noodles
03/24/1999CN2311142Y Brush for dispersing vermicelli and noodles
03/24/1999CN2311141Y Machine for cutting vermicelli and noodles
03/24/1999CN1212012A Enzyme with galactanase activity
03/24/1999CN1212011A Enzyme with galactanase activity
03/24/1999CN1212010A Enzyme with pectin esterase activity
03/24/1999CN1211443A Nutrient concurrently used as medicated diet and cosmetics for preventing and curing hypersensitive stain, senility and obesity and its manufacture method
03/24/1999CN1211404A Production method for indigo fruit series products
03/24/1999CN1211402A Processing method for milky soft-shell fermented-grained egg
03/24/1999CN1211401A Meat lipid residue and its making method
03/24/1999CN1211400A Land-sea compatible series food and its prescription
03/24/1999CN1211399A High-nutrient fast breakfast
03/24/1999CN1211398A Winter eggplant pith
03/23/1999US5886037 Nutritional composition for the treatment of hypertriglyceridaemia and hyperchylomicronaemia
03/23/1999US5885969 Enzyme-treated hesperidin, process for producing the same and method of using enzyme-treated hesperidin
03/23/1999US5885964 Administering to the patient suffering from osteoporosis an effective amount of an agent comprising kininogen or kininogen peptide to prevent bone resorption
03/23/1999US5885819 Genetic engineered hybrid dna encoding xylanase, used for degrading plant cell wall components e.g. in the preparation of animal feeds, in food baking, in papermaking and pulp industry and separation of wheat into starch and gluten
03/23/1999US5885646 A food process of homogenizing the mixture using about 500 to 1400 gram force
03/23/1999US5885645 Separately milling nut solids and particulate water soluble solids to reduce stickness and improve flavor intensity of nut spread
03/23/1999US5885644 Garlic sauce and method of preparation
03/23/1999US5885642 Process for improved separation of stacked food slices
03/23/1999US5885641 Automated corn popper
03/23/1999US5885640 Aroma introduced during packing of the food product in package, the process comprising introducing a modified atmosphere into the headspace, and introducing a food acceptable aroma dissolved in a food acceptable inert gas
03/23/1999US5885639 Process for preparing parfried potato strips having an extended hold time upon finish frying
03/23/1999US5885637 Producing uncooked meat pieces at initial temperature and forcing uncooked mixture through flow resistance tube at a heating velocity to produce frictional resistance heating in uncooked mixture and raise temperature to process the meat
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