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)
09/2014
09/11/2014US20140255578 Granules comprising an active substance
09/11/2014US20140255576 Method of operating a commerical cooking device as well as commercial cooking device, in particular combi steamer
09/11/2014US20140255575 Method and apparatus for the separation of seeds from fruit pulp/slurry/pomace
09/11/2014US20140255569 Methods for popping kernels to achieve improved popping yield
09/11/2014US20140255568 Methods for popping kernels with single-mode microwave device
09/11/2014US20140255567 Multi-Component Food Packaging For Microwave Oven
09/11/2014US20140255566 Device and method for controlling, analyzing and managing phases of conversation and/or processing of food in a mobile or fixed closed space
09/11/2014US20140255565 Methods of Using Solutions of Hypobromous Acid and Hypobromite to Treat Poultry in a Chill Tank During Processing to Increase the Weight of Poultry
09/11/2014US20140255552 Coated stabilised microwave heated foods
09/11/2014US20140255547 Food bar made with homogenized grains retaining endosperm and germ
09/11/2014US20140255546 Nutritionally enhanced pasta
09/11/2014US20140255544 Use of whey protein micelles for improving insulin profile in diabetic patients
09/11/2014US20140255543 Composition for use in the promotion of magnesium absorption and/or magnesium retention
09/11/2014US20140255542 Composition and method for reducing blood glucose levels
09/11/2014US20140255541 Dietary Supplement and Methods of Use Thereof
09/11/2014US20140255540 Rice protein supplement and methods of use thereof
09/11/2014US20140255539 Nutritional Compositions Containing Structured Fat Globules and Uses Thereof
09/11/2014US20140255538 Nutritional Compositions Containing Structured Fat Globules and Uses Thereof
09/11/2014US20140255537 Nutritional Compositions Containing an Enriched Lipid Fraction and Uses Thereof
09/11/2014US20140255520 Methods of Using Solutions of Hypobromous Acid and Hypobromite to Treat Poultry in a Chill Tank During Processing to Increase the Weight of the Poultry
09/11/2014US20140255511 Accelerating muscle recovery after immobilization-induced muscle atrophy
09/11/2014US20140255495 Colon lavage system
09/11/2014US20140255493 Extrudate and methods of using said extrudate
09/11/2014US20140255371 Physical Optimization Beverage
09/11/2014US20140255367 Sweetening and Healthy Compositions and Methods Associated Therewith
09/11/2014US20140255331 Egg preparation with regenerating, analgesic and/or anti-inflammatory properties
09/11/2014US20140251181 Novel Film Composition
09/11/2014US20140251161 Apparatus for producing parboiled rice
09/11/2014US20140251157 Single-mode microwave popping device
09/11/2014US20140251156 Apparatus and system for popping kernels
09/11/2014US20140251155 Vending machine for popping kernels
09/11/2014US20140251154 Popcorn popping kettle and stud retainer assembly
09/11/2014DE10206231B4 Verfahren zur Herstellung eines Fleischspießes und Maschine dafür A method for producing a meat probe and machine for
09/11/2014CA2843928A1 Soybean cultivar ow1011073
09/11/2014CA2809732A1 Raw, vegan, gluten-free, nutritionally dense, texturization process
09/10/2014EP2774626A2 Apparatus and method for the sterizalisation, degassing and concentration of viscous products
09/10/2014EP2774602A1 Aqueous dispersion and method for producing same
09/10/2014EP2774497A1 Fortified savoury food concentrate
09/10/2014EP2774496A1 Method of preparing an emulsifying agent and emulsifying agent so obtained
09/10/2014EP2774495A1 Method for treating meat and fish
09/10/2014EP2774494A1 Low fat mayonnaise composition and method for producing same
09/10/2014EP2774493A1 Acidic oil-in-water emulsified food
09/10/2014EP2774492A2 Sweetener potentiator compositions
09/10/2014EP2774491A1 Production method for frozen cooked pasta
09/10/2014EP2774490A1 Syrup purification by capacitive deionization
09/10/2014EP2774489A1 Use of xylitol for the improvement of the rate of the body weight growth of weaning pigs
09/10/2014EP2774487A1 Coated chewing gum with hard caramel coating
09/10/2014EP2773225A1 Shaped food concentrate
09/10/2014EP2773224A1 Reduced sodium salt
09/10/2014EP2773223A1 Plant-based egg substitute and method of manufacture
09/10/2014EP2773222A1 Dairy product and process
09/10/2014EP2773216A1 Oxidatively stable polyunsaturated fatty acid containing oil
09/09/2014US8829315 Wheat with altered branching enzyme activity and starch containing products derived therefrom
09/09/2014US8829294 Soybean cultivar 23170671
09/09/2014US8829293 Soybean cultivar 22170671
09/09/2014US8829290 Soybean cultivar 23210992
09/09/2014US8829289 Soybean cultivar S100248
09/09/2014US8829288 Soybean cultivar 11203105
09/09/2014US8829274 Schizochytrium PKS genes
09/09/2014US8829265 Melon plants
09/09/2014US8829215 Krill oil process
09/09/2014US8829180 Method of purifying a low molecular weight hyaluronic acid or cationized hyaluronic acid via precipitation from aqueous solution by addition of alcohol or acetone followed by ph adjustment
09/09/2014US8828955 Glutathione production enhancer, prophylactic/therapeutic agent for diseases caused by glutathione deficiency, and food, beverage and feed
09/09/2014US8828708 Method of feeding an animal using dissociated cells
09/09/2014US8828473 Substance mixtures
09/09/2014US8828472 Food products containing omega-3 fatty acids
09/09/2014US8828469 Use of alkamides for masking an unpleasant flavor
09/09/2014US8828466 Ready-to-eat cereal with reduced sugar coating
09/09/2014US8828464 Whitened exine shells
09/09/2014US8828462 Method for preparing a proteinaceous vegetable flavor enhancer
09/09/2014US8828460 Method for preparing maltogenic alpha-amylase variants
09/09/2014US8828459 Method for reducing the content of pathogenic organisms present in food materials
09/09/2014US8828454 Base, products containing the same, preparation methods and uses thereof
09/09/2014US8828447 Process for the isolation of a phospholipid
09/09/2014US8828441 Active ingredient delivery system
09/09/2014US8828432 Embedding and encapsulation of sensitive components into a matrix to obtain discrete controlled release particles
09/09/2014US8828426 Multiparticulate L-carnitine compositions and related methods
09/09/2014US8828421 Method for encapsulation of orally ingested materials to alter the site of digestion, site of action, or stability
09/09/2014CA2669090C Protein gel formation
09/09/2014CA2667667C Solid or aqueous alkaline preparation comprising a creatine component, process for the production thereof and the use thereof
09/09/2014CA2667474C Food with depression
09/09/2014CA2604383C Nutrition with lipids and non-digestible saccharides
09/09/2014CA2572829C Low carbohydrate dough and method for making
09/09/2014CA2477854C Compositions and methods for treatment of body weight conditions with milk minerals and casein fractions
09/04/2014WO2014134254A1 Composition for making a tea beverage or herbal and vegetable broths
09/04/2014WO2014133562A1 Dry powdered comestibles and packaging therefor
09/04/2014WO2014132176A2 Clarification and selective binding of phenolic compounds from liquid foodstuff or beverages using smart polymers
09/04/2014WO2014131792A1 Ready to drink dairy chocolate beverages
09/04/2014WO2014131422A2 Fermented rapeseed feed ingredient
09/04/2014WO2014131123A1 Process for making a texture modified food product and texture modified food product thereof
09/04/2014WO2014131113A1 Thermostable nuclease
09/04/2014WO2014131103A1 Chemical and preservative free peeled potatoes
09/04/2014WO2014112960A3 Acrylamide-free bakery product and the production method thereof
09/04/2014WO2014110532A3 Methods and compositions for affecting the flavor and aroma profile of consumables
09/04/2014WO2014108504A3 Steam cooking method and steam cooking oven
09/04/2014WO2014049563A3 Use of a combination of taurine or a derivate thereof and a grape extract for improving the quality of the nails
09/04/2014WO2014049562A3 Use of a combination of at least one polyunsaturated fatty acid and at least one carotenoid, for improving the quality of the nails
09/04/2014WO2012120134A3 Foam containing an active ingredient, a protein and a fatty acid ester
09/04/2014US20140250545 Variety corn line fa4172
09/04/2014US20140249103 Human milk oligosaccharides to promote growth of beneficial bacteria
1 ... 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 ... 1985