Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449)
12/2013
12/04/2013CN102579837B Soft dendrobium huoshanense capsule and preparation method thereof
12/04/2013CN102551087B Method for preparing goose sausages by using obsolete old gooses
12/04/2013CN102524753B Process for producing ready-to-eat edible mushroom
12/04/2013CN102524658B Production equipment of full cream stable bran powder
12/04/2013CN102524657B Production method of full cream stable bran powder
12/04/2013CN102516358B Angiotensin I transferase inhibitor derived from scale collagen and application thereof
12/04/2013CN102488843B Composition for improving immunity and preparation method and application thereof
12/04/2013CN102432620B Resveratrol tetramer compound, its preparation method and application
12/04/2013CN102429265B Lutein walnut powder capsule
12/04/2013CN102260543B Integrated type algal biodiesel and frond fermentation recycling method
12/04/2013CN102242079B Medium for producing Paecilomyces cicadae spore, culture method thereof, culture product thereof and application thereof
12/04/2013CN102187982B Manufacturing method for dry fruit pastry
12/04/2013CN102170876B Physical endurance improving agent, anti-fatigue agent or fatigue recovering agent comprising amino acid composition as active ingredient
12/04/2013CN102170794B Method of reducing acryalmide by treating a food product
12/04/2013CN102067980B Sea shrimp powder and preparation method thereof
12/04/2013CN102056498B Process for reducing cholesterol in a meat product or improving its property
12/04/2013CN101909610B Composition for oral administration
12/04/2013CN101904505B Bean curd with fish flavour
12/04/2013CN101849672B Chinese yam-Chinese date juice drink
12/04/2013CN101505776B Antiobesity composition containing component originating in the bark of tree belonging to the genus acacia
12/04/2013CN101406275B Carrot coil and method of processing the same
12/04/2013CN101322536B Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch
12/03/2013US8597714 No sugar added dried and dessert fruits and processes for preparing the same
12/03/2013US8597713 Method for producing hypoallergenic peanut products
12/03/2013US8597712 Soy beverage substantially free of isoflavones and method of production
12/03/2013US8597711 Method for enriching rice and product obtained thereby
12/03/2013US8597709 Dietary supplement and methods of use
12/03/2013US8597707 Instant noodles and method for producing the same
12/03/2013US8597706 Method for synthesizing 2-acetyl-1-pyrroline, stable ketal precursors thereof, and isotopically marked analogs
12/03/2013US8597703 Delivery system for active components as part of an edible composition including a ratio of encapsulating material and active component
12/03/2013CA2613375C Processes for isolating bitter compounds for use in food and beverage products
12/03/2013CA2607570C Microbiologically stable food or beverage
12/03/2013CA2566481C Peptides or peptidic conjugate derivatives of msh and the use thereof for cosmetically fighting against canities
11/2013
11/28/2013WO2013177391A1 Sterilized liquid protein supplement including a solubility enhancing nutritional protein
11/28/2013WO2013176974A1 Canned food products having one or more fillings
11/28/2013WO2013176738A1 High-purity steviol glycosides
11/28/2013WO2013176609A1 Use of a dried starch based flour
11/28/2013WO2013176542A1 Glucan fibre
11/28/2013WO2013176327A1 Pharmaceutical composition and health functional food for preventing or treating bone diseases, containing lactic acid bacteria fermentation product of detox soup of coptis chinensis as active ingredients
11/28/2013WO2013176272A1 Agent for the prevention and/or improvement of periodontal disease
11/28/2013WO2013176220A1 Regulation of circadian rhythm
11/28/2013WO2013176206A1 Method for producing polyphenol composition
11/28/2013WO2013176054A1 Agent containing ascorbic acid derivative, and use for said agent
11/28/2013WO2013175399A1 Laccase of podospora anserina and uses of same
11/28/2013WO2013175386A1 Compositions and methods for increasing strength and muscle mass
11/28/2013WO2013175266A1 Method for increasing muscle mass and strength
11/28/2013WO2013175253A1 Compositions and methods for increasing the stability of food product additives
11/28/2013WO2013175203A1 Method and use
11/28/2013WO2013175174A1 Emulsion comprising polyunsaturated fatty acids
11/28/2013WO2013175133A1 Method for conserving foodstuffs including fish
11/28/2013WO2013175119A1 Bran-rich pellets and the use of same for producing wholemeal baked or pastry products
11/28/2013WO2013175040A1 Machine for forming blocks of plant products
11/28/2013WO2013174921A1 Hybrid coacervate capsules
11/28/2013WO2013174810A1 Fructus ligustri lucidi for growth in children
11/28/2013WO2013174792A1 Strains of lactobacillus with antifungal properties
11/28/2013WO2013174748A1 Canned food products having a filling
11/28/2013WO2013174009A1 Glutinous millet nutritious milk and preparation method thereof
11/28/2013WO2013173971A1 Use of fructus ligustri lucidi in the manufacture of a medicament for the prevention or treatment of a condition linked to weak bones in a young subject
11/28/2013WO2013173874A2 Composition and method for management of diabetes or pre-diabetes
11/28/2013WO2013173869A1 Cereal based beverage
11/28/2013WO2013153071A3 A nutritional composition
11/28/2013WO2013149008A3 N-acylated aspartic acid, glutamic acid, asparagine and glutamine as food flavouring compounds
11/28/2013WO2013143986A3 Method for recovering starch from starchy plants, particularly from potato tubers or cassava roots or legumes
11/28/2013WO2013135738A8 Process for preparing infant formula
11/28/2013US20130316966 Use of albiflorin and metabolites thereof
11/28/2013US20130316067 Method for producing gamma-aminobutyric acid by fermenting rice medium from preparation of cordyceps species and application thereof
11/28/2013US20130316066 Shelf Stable, Concentrated, Liquid Flavorings And Methods Of Preparing Beverages With The Concentrated Liquid Flavorings
11/28/2013US20130316065 Method for the production of duplication and translocation of any region in the chromosome of aspergillus
11/28/2013US20130316063 No bake granola and methods of preparation
11/28/2013US20130316060 Taste modifiers
11/28/2013US20130316058 Flax substitution methods and food products
11/28/2013US20130316050 Nutrient delivery composition
11/28/2013US20130316049 Galactofructose for its regulating effect on intestinal transit
11/28/2013US20130316048 Compositions and methods for reducing the pathogen content of meat or meat products
11/28/2013US20130316047 Process for the production of yeast extracts having low turbidity
11/28/2013US20130316043 Glucosylated steviol glycosides as a flavor modifier
11/28/2013US20130316041 Use of probiotic organisms synthesizing carotenoid compounds to enhance human health and nutrition
11/28/2013US20130316032 Substance for preventing and improving arthritis
11/28/2013US20130315990 Disialyllacto-n-tetraose (dslnt) or variants, isomers, analogs and derivatives thereof to prevent or inhibit bowel disease
11/28/2013DE102012111306A1 Neuartiger Ni-Komplex und dessen Derivate, Herstellungsverfahren dafür und dessen Anwendung als Antioxidans Novel Ni complex and derivatives thereof, processes for its preparation and its use as an antioxidant
11/28/2013DE102012104451A1 Komposition zur Behandlung einer Störung des circadianen Rhythmus Composition for treating a disorder of circadian rhythm
11/28/2013DE102009013016B4 Verfahren zur Herstellung von Pariser Lachsschinken Process for the preparation of Paris Lachsschinken
11/28/2013CA2874421A1 Strains of lactobacillus with antifungal properties
11/27/2013EP2666788A1 Glucan fibre
11/27/2013EP2666467A1 Extract of aquatic animal cartilage
11/27/2013EP2666371A1 Apparatus and process for heat treating a packaged food product
11/27/2013EP2666370A1 Method for preparing crop fermentation solution
11/27/2013EP2666369A1 Food products comprising a slowly digestable or digestion resistant carbohydrate composition
11/27/2013EP2666368A1 Use of gum arabic replacement in panning, confections and adhesion applications
11/27/2013EP2666367A1 Method for obtaining a food preparation based on Alliaceae vegetables and food preparation obtained by such a method
11/27/2013EP2666366A1 Methods and compositions for treating feline hyperthyroidism
11/27/2013EP2666362A1 Process for packaging seafood raw material into a foodstuffs container and related package
11/27/2013EP2665467A2 Flavonol compositions
11/27/2013EP2665378A1 Probiotics in fruit beverages
11/27/2013EP2665377A1 Microencapsulated probiotic substance and process of manufacture
11/27/2013EP2665376A1 Savoury food concentrate
11/27/2013EP2665375A1 Semi - solid food concentrate in the form of a paste or a gel
11/27/2013EP2665374A1 Gelled food concentrate
11/27/2013EP2665373A1 Powder emulsifier
11/27/2013EP2665366A1 Reduced-calorie preparations for producing instant beverages and the production thereof