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)
10/2010
10/20/2010CN101861979A Chinese medicinal health-care drink
10/20/2010CN101861978A Polygonum multiflorum drink
10/20/2010CN101861977A Cherry beverage
10/20/2010CN101861976A Healthy osmanthus drink
10/20/2010CN101861975A Sophora flower beverage
10/20/2010CN101861974A Longan tea drink
10/20/2010CN101861973A Method for uniformly dispersing and effectively dissolving low-dose and indissoluble active ingredients in preparation out
10/20/2010CN101861972A Mustard seasoning and preparation method thereof
10/20/2010CN101861971A Brewing method of agaricus bisporus soy sauce
10/20/2010CN101861970A Original purple sweet potato slices and preparation method
10/20/2010CN101861969A Original sweet potato slices and preparation method
10/20/2010CN101861968A Spicy purple sweet potato chips and production method
10/20/2010CN101861967A Seaweed and sweet potato chips and production method
10/20/2010CN101861966A Tomato juice and sweet potato chips and production method
10/20/2010CN101861965A Freeze-drying fried vegetable processing technology
10/20/2010CN101861964A Sauced rice shortbread and manufacturing method thereof
10/20/2010CN101861963A System for automatically producing vermicelli and glass noodles
10/20/2010CN101861962A Process for producing nutritious rice
10/20/2010CN101861961A Pearl bone strengthening health-care product
10/20/2010CN101861960A Pearl freckle dispelling aesthetic health care food
10/20/2010CN101861959A Pearl nutritional vinegar oral liquid
10/20/2010CN101861958A Sugar alcohol crystal sugar
10/20/2010CN101861957A Method for preparing honey powder
10/20/2010CN101861956A Post-processing method of edibles containing triglyceride
10/20/2010CN101861904A Coffee beverage
10/20/2010CN101861900A Ageratum tea beverage
10/20/2010CN101861888A Instant bread and production process flow thereof
10/20/2010CN101861823A Production and application of sweet potato used as leaf vegetable
10/20/2010CN101564058B Process for aging meat duck after butchering
10/20/2010CN101496575B Special nutrient foodstuffs formula containing small peptide and probiotics
10/20/2010CN101391844B Salting pickled vegetable brine recovery technique
10/20/2010CN101328471B Bifidobacterium adolesentis grx066, and use thereof
10/20/2010CN101313761B Secondary liquid heat fuming preparation method for fresh water fish
10/20/2010CN101194707B High purity stevioside glycoside refining process
10/20/2010CN101108002B Defatted medical chicken
10/20/2010CN101066152B Instant ginger-haw beverage and its preparation process
10/20/2010CN101066150B Sea-buckthorn nectar and its production process
10/20/2010CN101028075B Diet cosmetic food and its production
10/20/2010CN101028058B Bone gourmet powder and its production
10/20/2010CA2700918A1 Fenugreek flour for incorporating into food products
10/20/2010CA2663327A1 Methods and compositions for promoting the neurological development of an infant
10/19/2010US7816566 3-hydroxy-p-menthane-3-methanol, 3-hydroxy-p-menthane-3-ethanol; Reformatzky reaction, acetylation, ozonolysis, hydrolysis, purification, epoxidation; perfume, cosmetic or food
10/19/2010US7816514 Glucosamine suitable for human or animal consumption, derived from fungal biomass containing chitin; producing glucosamine by acid hydrolysis of fermented fungal biomass
10/19/2010US7816340 Oral immunostimulation of fish from (1-4) linked β-D-mannuronic acid
10/19/2010US7816105 Enzyme hydrolysis of starch; absorbing fluid (oil) from the skin
10/19/2010US7815961 food treatment; pasteurizing the orange juice, ultrafiltration, permeate stream to evaporative concentration, mixing the concentrated permeate stream with the retentate stream; preparing juice by diluting the concentrate with water
10/19/2010US7815958 using a color originating in a natural raw material that has an acid value of 10 or less and an acetone-insoluble content of 5 wt % or less when the color value E10%1cm is 2550, as a carotenoids color used in carotenoids color emulsion preparation; suppresses neck ring formation
10/19/2010US7815956 non-nutritive sweeteners comprising stevioside and rebaudioside A; use in reduced-calorie frozen carbonated beverages, soft drinks, fountain beverages, coffee or tea beverages, fruit juice; improving the taste of zero- or low-calorie beverages and food products
10/19/2010US7815951 contains xylo-oligosaccharides being rich in xylobiose and xylotriose, an antioxidant active substance and a dietary fiber; obtained by preparing koji from a hemicellulose-containing plant resource which has been steamed and exploded, and fermenting the hemicellulose
10/19/2010US7815950 Ketomethionine ketals and derivatives thereof
10/19/2010US7815947 Nutritional composition for controlling blood sugar level
10/19/2010US7815930 Food and feed supplement and its use
10/19/2010US7814825 Oil delivery system for a popcorn popping machine
10/19/2010CA2614479C Derivatives of seleno-amino acids
10/19/2010CA2504376C Shelf stable meltable particulate food product
10/19/2010CA2494158C Color enhancement and stabilization in enhanced fresh meat products
10/19/2010CA2478916C Cooking oil antioxidant composition, method of preparation and use
10/19/2010CA2478674C Combined use of l-carnitine, acetyl l-carnitine and propionyl l-carnitine for the treatment of oligoasthenoteratospermia
10/19/2010CA2456221C Method of preparing a frozen, battered food product
10/19/2010CA2454006C Pullulan-containing powder, the process for the same and use thereof
10/19/2010CA2437081C Protein hydrolysates enriched in peptides having a carboxy terminal proline residue
10/19/2010CA2322860C Products containing polyphenol(s) and l-arginine to stimulate nitric oxide production
10/14/2010WO2010118289A1 Edible composite images
10/14/2010WO2010118218A1 Sweetener composition comprising high solubility form of rebaudioside a and method of making
10/14/2010WO2010117952A1 Flavor infused nut snack
10/14/2010WO2010117781A1 Carboxymethyl cellulose with improved properties
10/14/2010WO2010117344A1 Dietary chocolate compositions and production method thereof
10/14/2010WO2010117255A1 Monogastric animal feed
10/14/2010WO2010117254A1 Mercury absorbent mixture
10/14/2010WO2010117199A2 Coenzyme q10 nanoparticles, preparation method thereof and composition containing said nanoparticles
10/14/2010WO2010117093A1 Functional food using fresh juice or starch made from bora valley potato for patients with gastritis, gastric ulcer or duodenal ulcer
10/14/2010WO2010117048A1 Method of producing processed cooking food stuff and device of producing stuff
10/14/2010WO2010116834A1 Process for production of orally ingestible composition containing arabinosyl vitexin, and use of the composition
10/14/2010WO2010116771A1 Rice ball stuffed with filling and method for producing same
10/14/2010WO2010116760A1 Inhibitor for elevation of gip level
10/14/2010WO2010116524A1 Method for manufacturing dry starch noodle product
10/14/2010WO2010116317A1 6"-sialyllactose salts and process for their synthesis and for the synthesis of other a-sialyloligosaccharides
10/14/2010WO2010116254A1 High-yield quick-drying method for "stabilised core" dry pasta
10/14/2010WO2010116210A1 Acidic beverage containing low-methoxyl amidated pectin and no added calcium for a satiety effect
10/14/2010WO2010115942A1 Caspasin inhibitor peptides
10/14/2010WO2010115920A1 Carbonothioates as flavours and fragrances
10/14/2010WO2010115899A1 Snack food
10/14/2010WO2010115890A1 Acidic beverage containing low-methoxyl amidated pectin and no added calcium for a satiety effect
10/14/2010WO2010115754A1 Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
10/14/2010WO2010115575A1 Production of soy sauce using candle precoated filter
10/14/2010WO2010097060A3 A method of biotechnological production of bovine hemoderivative and use of bovine hemoderivative
10/14/2010WO2010092023A3 Baked dough including a specific flour
10/14/2010WO2010082053A3 Expanded food product and process of preparation
10/14/2010WO2010080144A3 Chunks in jelly food compositions
10/14/2010WO2010078023A4 Food-based supplement delivery system
10/14/2010WO2010068037A3 Anti-cancer composition containing 4-hexylresorcinol-1,3-diol as active ingredient
10/14/2010WO2010063447A3 Micellarly integrated oxidation inhibition for natural colorings
10/14/2010US20100261671 Inulin products with improved nutritional properties
10/14/2010US20100261642 Nutritional formulation with high energy content
10/14/2010US20100260921 Plants and seeds of corn variety cv986779
10/14/2010US20100260920 Plants and seeds of corn variety cv705932
10/14/2010US20100260919 Reduced fat chocolate
10/14/2010US20100260918 Novel corn degerming Ethanol fermentation processes
10/14/2010US20100260911 Liquid egg product
10/14/2010US20100260910 Simplified Device to Quickly Cook Food
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