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)
06/2010
06/23/2010CN101744172A Noodle containing fish components and preparation method thereof
06/23/2010CN101744171A Fermented rice nutritious food
06/23/2010CN101744170A Tartary buckwheat eight ingredient porridge suitable for patients with diabetes and preparing method thereof
06/23/2010CN101744169A Nano casing convenience food and preparation method thereof
06/23/2010CN101744168A Processing method of wheat core flour
06/23/2010CN101744167A Anti-radical corn fine powder and processing method thereof
06/23/2010CN101744166A Method for processing corn flour at low temperature and corn flour
06/23/2010CN101744165A Health food for beautifying face for women
06/23/2010CN101744164A Chitosan oligosaccharide capsule
06/23/2010CN101744163A Bifidus factor balsam pear jam
06/23/2010CN101744162A Health care nutrient jam
06/23/2010CN101744161A Milk fruit accompaniment and making technique
06/23/2010CN101744160A Making method of flowery jam
06/23/2010CN101744159A Non-sweet binder compositions and methods of making and using same
06/23/2010CN101744158A Energy-saving intelligent automatic stir-frying machine tool suitable for stir-frying rice noodles, noodles and rice and method
06/23/2010CN101744094A Method for producing modified protein concentrate
06/23/2010CN101744093A Tea leaf protein polypeptide and preparation method and application thereof
06/23/2010CN101744091A Method for producing lactose protein
06/23/2010CN101744087A Technology for applying tomato to cold drink product
06/23/2010CN101744081A Fruit strips of mint and water melon peels and production method thereof
06/23/2010CN101744078A Health-care bitter gourd tea bag
06/23/2010CN101744077A Process for producing dripping water incense tea
06/23/2010CN101744076A Method for making weight-losing longan tea
06/23/2010CN101744075A Preparation method of leg slimming and beautifying herbal tea
06/23/2010CN101744074A Method for manufacturing sleep-supporting flower, grass and tea combination
06/23/2010CN101744073A Five-cereal tea bread and production method thereof
06/23/2010CN101744072A Astragalus health tea
06/23/2010CN101744067A Green tea vermicelli and production process thereof
06/23/2010CN101744063A Method for preparing healthcare tea by using gingko leaves
06/23/2010CN101744061A Production technology of oolong rich in zinc and selenium
06/23/2010CN101744053A Hawthorn milky tea and preparation method thereof
06/23/2010CN101744052A Preparation method of hazelnut juice milk drink
06/23/2010CN101744051A Milk tea beverage containing fruit and vegetable grains and production method thereof
06/23/2010CN101744050A Manufacturing method of pawpaw milk tea
06/23/2010CN101744049A Clove ginger milk and manufacturing method thereof
06/23/2010CN101744047A Yogurt making machine
06/23/2010CN101744040A Production technology for preventing stiffness of Chinese torreya
06/23/2010CN101744036A Production method of dewatered purslane
06/23/2010CN101744035A Method for manufacturing dried cowpea
06/23/2010CN101744023A Pearl barley egg cheese and preparation method
06/23/2010CN101744020A Konjak steamed bread and manufacturing method thereof
06/23/2010CN101744019A High-nutrition flour food by utilizing calcium and selenium of colored grain vegetables
06/23/2010CN101744018A Green biological calcium and selenium nanometer fortified flour
06/23/2010CN101744017A Total nutrient fortified flour of vegetables and wild vegetables
06/23/2010CN101744016A Green juice and polysaccharide flour
06/23/2010CN101263840B Milk powder containing ribose and preparation thereof
06/23/2010CN101253894B Chiloe strawberry fruit milk and process technique thereof
06/23/2010CN101209117B Chafing dish bottom flavorings and preparation method
06/23/2010CN101209073B Chafing dish reused oil preparing technology and flavorings
06/23/2010CN101182482B Lactobacillus acidophilus, method for fermentation of soya-bean milk thereby and fermentative soymilk beverage
06/23/2010CN101180985B Edible pupa aweto bacterium ball milk and preparation method thereof
06/23/2010CN101176538B Soyabean protein meat and preparing technique thereof
06/23/2010CN101173235B Lactobacillus acidophilus enriched culture medium suitable for fermenting soya-bean milk
06/23/2010CN101142959B Delicious crisp jujube and manufacturing method thereof
06/23/2010CN101129176B Method for manufacturing fresh-keeping wet noodle of various grains
06/23/2010CN101108009B Technique of preparing swelling lotus seed
06/23/2010CN101107989B Process for preparing goose liver paste
06/23/2010CN101103833B Method for preparing rice beverage with preventing retinal light damage function
06/23/2010CN101103825B Method for processing fish meat extrusion puffing food
06/23/2010CN101103779B Additive for processing sea cucumber and method for processing sea cucumber
06/23/2010CN101095473B Powder type composite cake emulsifying agent
06/23/2010CN101062103B Olive soft capsule raw material formulation and its preparation technology
06/23/2010CN101060787B Organoleptically improved and storage stable hard candy
06/23/2010CN101036513B Restorative flavoring and bone soup
06/23/2010CN101011091B Fermented tea, extract of fermented tea, composition for inhibiting elevation of blood sugar value, and beverage and foodstuff
06/23/2010CN100998412B Health-care food for preventing and treating senile constipation
06/23/2010CN100998396B Method for preparing fermentation type flavouring for cooking beef
06/22/2010US7741092 Amylases, nucleic acids encoding them and methods for making and using them
06/22/2010US7741089 Laccases, nucleic acids encoding them and methods for making and using them
06/22/2010US7740895 Nixtamalization process and products produced therefrom
06/22/2010US7740894 precooking dried rice to form hydrated rice, adding soluble fiber, gently mixing, cooking, drying, puffing
06/22/2010US7740893 includes carbohydrates and protein in 4 to 1 ratio to stimulate insulin and glucose uptake; electrolytes; improved intestinal reabsorption
06/22/2010US7740889 produced by Paenibacillus polymyxa strain; for use in therapeutic feeds, reducing levels of colonization by target bacteria in poultry
06/22/2010US7740885 rich in polyunsaturated fatty acids such as linolenic acid, eicosapentaenoic acid, docosahexaenoic acid and antioxidant; cardiovascular diseases
06/22/2010US7740878 Use of betaine to enhance exercise performance
06/22/2010CA2441232C Method for producing vitamin b-enriched preparations from grasses
06/22/2010CA2439430C Agastache rugosa extract and composition containing tilianin isolated and purified from said extract having anti-inflammatory activity and anti-atherogenic activity
06/22/2010CA2401593C Infusion packet with useful and decorative elements, support member, delivery system and method
06/22/2010CA2397094C Confectionery with high milk protein content, high milk dry mass, low denaturation level of the milk protein and method for production thereof
06/22/2010CA2363921C Method and apparatus for controlled hydration grain cooking
06/22/2010CA2334316C Process for producing ready-to-eat shaped rice foods having visible rice grains
06/22/2010CA2290810C Linked maltodextrins and preparation process thereof
06/17/2010WO2010068823A1 Composition and method to prepare an edible food product
06/17/2010WO2010068304A1 Formulations and methods for maintaining normal hormone levels
06/17/2010WO2010068105A1 Nutritional compositions with large lipid globule size
06/17/2010WO2010068103A1 Nutritional compositions with coated lipid globules
06/17/2010WO2010068086A1 Nutritional compositions with large lipid globule size
06/17/2010WO2010068037A2 Anti-cancer composition containing 4-hexylresorcinol-1,3-diol as active ingredient
06/17/2010WO2010067533A1 Soy protein and method for producing the same
06/17/2010WO2010067478A1 Food and method for processing the same
06/17/2010WO2010067151A1 Quick disintegrating taste masked composition
06/17/2010WO2010067148A1 Bacterial compositions of staphylococcus vitulinus having nitrate reductase activity and of lactic acid bacteria and methods using these compositions
06/17/2010WO2010067059A1 Low fat food containing gas bubbles
06/17/2010WO2010066970A1 Novel flavour enhancer compounds
06/17/2010WO2010066931A1 Alpha-derivatives of cis-monounsaturated fatty acids intended for use as a drug
06/17/2010WO2010066852A1 Composition comprising isoflavones
06/17/2010WO2010066661A1 Process to prepare a meat flavouring agent
06/17/2010WO2010066569A1 Modulation of infant fat mass
06/17/2010WO2010066235A1 Method for producing plant tissues suitable for consumption and having an increased content of quercetin and/or quercetin derivatives
06/17/2010WO2010066061A1 Fermentation process
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