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)
10/2012
10/24/2012CN102742755A Composite jam and preparation method thereof
10/24/2012CN102742754A Low-sugar jam and preparation method thereof
10/24/2012CN102742753A Method for manufacturing water shield extract
10/24/2012CN102742752A Sugar-free jelly and preparation method thereof
10/24/2012CN102742751A Low sugar honey pomelo fruit paste and preparation method thereof
10/24/2012CN102742750A Pawpaw composite jam and its preparation method
10/24/2012CN102742749A Preparation method of fig health-care jam
10/24/2012CN102742748A Processing method of flavored abalone
10/24/2012CN102742720A Method for producing seasoning chicken bone soup, chicken meal for pets and the like by comprehensively utilizing chicken skeletons
10/24/2012CN102742673A Vegetable oil pre-emulsifying method by use of soy protein for sausage products
10/24/2012CN102742634A Method for inhibiting vibrio parahemolyticus in marine product
10/24/2012CN102429241B Producing method for expanding pork skin by gas puffing
10/24/2012CN102342446B Method for quickly dehydrating and drying instant rice
10/24/2012CN102334647B Instant coarse rice powder
10/24/2012CN102273705B Method for preparing mulberry leaf beverage by virtue of enzymatic transformation of flavonoids from mulberry leaves
10/24/2012CN102273587B Method for improving eating quality of brown rice
10/24/2012CN102273576B Black currant jam for bread with long quality guarantee period and preparation method thereof
10/24/2012CN102266044B Preparation method of instant dried white fungus
10/24/2012CN102224935B Duck gall powder and preparation method thereof
10/24/2012CN102224909B Preparation of Cornus officinalis water-soluble dietary fiber and application of fibrous drinking water
10/24/2012CN102204677B Sea cucumber capsule and preparation method thereof
10/24/2012CN102200377B Drying sterilizer
10/24/2012CN102178282B Method for preparing antioxidative and antifatigue stichopus japonicas liquid
10/24/2012CN102160658B Method for processing vegetable fish balls
10/24/2012CN102150896B Processing method of instant smoked mussels
10/24/2012CN102132933B Antiager for Chinese yam beverage, Chinese yam beverage and method for preparing Chinese yam beverage
10/24/2012CN102132879B Process for freezing and drying medlar powder in vacuum
10/24/2012CN102132856B Seasoning
10/24/2012CN102125255B XO sauce and preparation method thereof
10/24/2012CN102106508B Method for producing tasty instant rice noodles from broken rice
10/24/2012CN102093380B Cyclic icaritin aglycon as well as preparation method and application of cyclic icaritin aglycon
10/24/2012CN102090589B Method for processing potato chips
10/24/2012CN102068014B Industrialized production method for convenient soup of edible fungi
10/24/2012CN102048210B Red-date health protection beverage with function of alleviating fatigue
10/24/2012CN102018159B Immunity-enhanced nutrient meal and preparation method thereof
10/24/2012CN102008047B Instant rice cake and processing method
10/24/2012CN102000120B Method for extracting medicinal active substance from suillus luteus and application
10/24/2012CN101999704B Preparation method of grass carp minced fillets with improved elasticity
10/24/2012CN101961099B Whitening and color protection process for chicken sausage
10/24/2012CN101919523B Mixed vegetable and preparation method thereof
10/24/2012CN101889677B Method for extracting dietary fiber from tartary buckwheat bran
10/24/2012CN101836703B Sugar manufacturing and clearing process for preventing scale formation of evaporating pot and reducing ash content of white granulated sugar
10/24/2012CN101816397B Cassava leaf puffed food and preparation method thereof
10/24/2012CN101779795B Composite colour-protecting stabilizing agent for meat product
10/24/2012CN101720957B Purple corn beverage and preparation method thereof
10/24/2012CN101715957B Compound tea pigment with the function of improving hypoxia tolerance, preparation method and application thereof
10/24/2012CN101658295B Health-care food for clearing and nourishing throat
10/24/2012CN101653235B Preparation method of dried orange peel soy sauce
10/24/2012CN101632483B Sweet corn beverage and production method thereof
10/24/2012CN101611861B Deer cord blood tablet
10/24/2012CN101524171B Refreshing beverage made from sweet potato and wild plants
10/24/2012CN101507508B Preparation method of health-care rice
10/24/2012CN101507497B Preparation method of health-care rice
10/24/2012CN101473958B Liver-nourishing kidney-boosting compound medlar glutinous rice cake or granular formulation for dietary cure
10/24/2012CN101411531B Technique for producing concentrated clear peach juice
10/24/2012CN101336732B Manufacturing device of paste products formed with incising
10/24/2012CN101317660B Method for improving soly solubility of monascus lovastatin in water and application thereof
10/24/2012CN101199321B Feed-stuff additive for improving meat quality of avian fed with microorganism and its preparation method
10/24/2012CN101170999B Methods and compositions for modified release of nutritional supplements
10/24/2012CN101106984B Methods for increasing the immune response in an animal
10/24/2012CN101074327B Improved yellow iron oxide pigment
10/23/2012US8293317 Puffed protein based snack food
10/23/2012US8293316 Method for the preparation of meat and vegetable protein based substitute food products
10/23/2012US8293315 Process for the preparation of active substance concentrate
10/23/2012US8293313 Microfoamed fruit or vegetable puree and method for preparing same
10/23/2012US8293312 Composition having dry residue and water; with water insoluble solids from 18% to 70% and water soluble solids from 82% to 30%
10/23/2012US8293307 producing highly purified Stevioside and Rebaudioside A from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves; suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products
10/23/2012US8293306 Process for manufacturing a sweetener and use thereof
10/23/2012US8293305 Process for manufacturing a sweetener and use thereof
10/23/2012US8293304 Process for manufacturing a sweetener and use thereof
10/23/2012US8293303 Process for manufacturing a sweetener and use thereof
10/23/2012US8293302 Process for manufacturing a sweetener and use thereof
10/23/2012US8293301 Process for manufacturing a sweetener and use thereof
10/23/2012US8293300 Anhydrous flavor delivery composition and method
10/23/2012US8293298 Adding an additive to a meat product
10/23/2012US8293269 Compositions for promoting sleep
10/23/2012US8293264 Nutritional composition to promote healthy development and growth
10/23/2012US8293215 Flavour modulating derivative of a carboxylic acid and a purine, pyrimidine, nucleoside, or nucleotide
10/23/2012CA2745851C Compositions for improving flavor and safety of marinated meat products
10/23/2012CA2645648C Poach pod
10/23/2012CA2628950C Process for obtaining a triglyceride-rich refined avocado oil, and oil which can be obtained by means of such a process
10/23/2012CA2608418C Fruit bar and method of making a fruit bar
10/23/2012CA2573487C Powdered compositions containing an edible oil and their use in food products
10/23/2012CA2528637C Method for production of enzyme granules and enzyme granules produced thus
10/23/2012CA2518738C Method and composition for preventing or reducing diarrhea
10/23/2012CA2444735C Lipoxygenase
10/18/2012WO2012142299A2 Improved cassava
10/18/2012WO2012142153A1 Encapsulation system for protection of probiotics during processing
10/18/2012WO2012142122A2 Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom
10/18/2012WO2012141795A1 Protein hydrolysate compositions having enhanced cck and glp-1 releasing activity
10/18/2012WO2012141498A2 Steamer
10/18/2012WO2012141316A1 Nutritional composition
10/18/2012WO2012141256A1 Method for activating good intestinal bacterium, and composition for activating good intestinal bacterium
10/18/2012WO2012141255A1 Skin lightening agent and melanin production inhibitor
10/18/2012WO2012141018A1 Composition, glucose metabolism-improving agent, and method for improving glucose metabolism
10/18/2012WO2012140937A1 Palm fractionated oil, and oil composition and food product containing same
10/18/2012WO2012140852A1 Composition increasing the activity of dehydrogenase, and composition for liver disease
10/18/2012WO2012140705A1 Method for producing oyster meat essence containing large amount of antioxidants having high antioxidative power and high orac value
10/18/2012WO2012140700A1 Retort rice production system
10/18/2012WO2012140293A1 Composition for the total or partial replacement of sodium chloride in the preparation of partially dried cured raw meat products, the use of said composition and the process for preparing partially dried cured raw meat products in the total or partial absence of sodium chloride
1 ... 483 484 485 486 487 488 489 490 491 492 493 494 495 496 497 498 499 500 501 502 503 ... 1985