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)
03/2010
03/10/2010CN101664166A Seaweed high-activity dietary fiber and production method thereof
03/10/2010CN101664165A Process for extracting non-pectin soluble pomace dietary fibers
03/10/2010CN101664164A Preparation method of chili sauce of glutinous rice cake
03/10/2010CN101664163A Fermented bean curd and mushroom sauce and preparation method thereof
03/10/2010CN101664162A Pickled pepper and mushroom sauce and preparation method thereof
03/10/2010CN101664161A Curry-flavor kelp paste and making method thereof
03/10/2010CN101664160A Method for manufacturing sweet soybean paste
03/10/2010CN101664159A Method for manufacturing thick broad-bean sauce
03/10/2010CN101664158A Method for manufacturing chili sauce
03/10/2010CN101664157A Preparation method of pork essence
03/10/2010CN101664156A Preparation method of pork essence
03/10/2010CN101664155A Pork essence for meat product
03/10/2010CN101664154A Method for preparing natural pork-flavored essence
03/10/2010CN101664153A Fermented condiment soy-in-sauce and preparation method thereof
03/10/2010CN101664152A Method for preparing spices by bolete fermentation fluid
03/10/2010CN101664151A Spice prepared by boletus fermenting liquid
03/10/2010CN101664150A Boletus fermenting liquid composition for preparing essence
03/10/2010CN101664149A Novel essence embedding technology
03/10/2010CN101664148A Preparation method of superfine seasoning powder
03/10/2010CN101664147A Roast chicken flavored spicy seasoning powder
03/10/2010CN101664146A Roast chicken flavored spicy seasoning powder composition
03/10/2010CN101664145A Preserved carrot
03/10/2010CN101664144A Kimchi and preparation method thereof
03/10/2010CN101664143A Production technology of fish-flavored pickled vegetable
03/10/2010CN101664142A Preparation method of potato sticks
03/10/2010CN101664141A Comprehensive utilization and production process of kudzuvine root
03/10/2010CN101664140A Shepherds-purse nutritional food
03/10/2010CN101664139A Blackberry flesh puree, processing method and application thereof
03/10/2010CN101664138A Fructus momordicae instant powder and preparation method thereof
03/10/2010CN101664137A Preparation method of low-acidity vegetable can and product thereby
03/10/2010CN101664136A Method for preparing high-activity nutrient natto and application of high-activity nutrient natto
03/10/2010CN101664135A Soy bean high-fiber jam and preparation method and preparation system thereof
03/10/2010CN101664134A Vegetable protein sausage and processing method thereof
03/10/2010CN101664133A Full-automatic bean product pressing production line
03/10/2010CN101664132A Environment-friendly energy-saving full-automatic beancurd and beanmilk machine
03/10/2010CN101664131A Full-automatic lamination type variable frequency airing machine
03/10/2010CN101664130A Full-automatic continuous rotation type brining coagulating machine
03/10/2010CN101664129A Foamable water-in-oil emulsion
03/10/2010CN101664128A Embryo nutrient flour and preparation method thereof
03/10/2010CN101664127A Nutrient powder and preparation method thereof
03/10/2010CN101664126A Green dumplings and preparing method
03/10/2010CN101664125A Multi-taste rice tofu and production process thereof
03/10/2010CN101664124A Green tea noodles and preparation method
03/10/2010CN101664123A Weight-reducing jelly and preparation method thereof
03/10/2010CN100593370C Highland barley noodle
03/09/2010US7674915 alkylating a 4-protected hydroxyl pyroglutamic acid derivative with an alkylating agent to prepare a 4-protected hydroxyl-4-alkylglutamic acid derivative, followed by the steps of hydrolysis and deprotection
03/09/2010US7674860 Redispersible powder and its aqueous dispersion, preparation, process and use
03/09/2010US7674837 Gelled biopolymer based foam
03/09/2010US7674831 Heterocyclic compounds as sweetener enhancers
03/09/2010US7674780 Iron sucrose complexes and method of manufacture thereof
03/09/2010US7674613 Lactobacillus salivarius; gingivitis, periodontitis, periodontal disease, caries and halitosis
03/09/2010US7674496 Method for making granules
03/09/2010US7674490 Food and vitamin preparations containing the natural isomer of reduced folates
03/09/2010US7674488 External composition comprising an aqueous extract of red vine leaves and an anti-inflammatory agent
03/09/2010US7674482 for producing acetylcholine and serotonin; improved cognitive function, induced and maintained sleep, reduced pain, inflammation, blood pressure, anxiety, asthma, duration of viral infection, insulin resistance, appetite, and treating depression
03/09/2010US7673558 Insert, a machine and a system for the preparation of beverages
03/09/2010CA2576617C Functional sugar replacement
03/09/2010CA2552313C High protein aerated food composition
03/09/2010CA2341125C Food bar
03/09/2010CA2259324C Process for the preparation of malted cereals
03/04/2010WO2010025335A2 Functional consumable compositions for promoting skin health and methods for using the same
03/04/2010WO2010025158A1 Sweetener compositions comprising rebaudioside a, erythritol, a disaccharide carbohydrate or fructose and a taste-improving amount of cellulose, and methods for their manufacture
03/04/2010WO2010024611A2 Frozen rice with topping and method of preparing same
03/04/2010WO2010024514A1 Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
03/04/2010WO2010024396A1 NOVEL EPIGALLOCATECHIN GALLATE TRIMER, AND α-GLUCOSIDASE INHIBITOR COMPRISING EPIGALLOCATECHIN GALLATE POLYMER
03/04/2010WO2010024393A1 Novel epigallocatechin gallate tetramer, and vascular endothelial function improver comprising same
03/04/2010WO2010024138A1 Glucosyltransferase inhibitor comprising epigallocatechin gallate polymer as active ingredient
03/04/2010WO2010024081A1 Method for producing frozen vegetable food material having soft texture
03/04/2010WO2010023742A1 Method of producing cariostatic composition
03/04/2010WO2010023701A1 Process for producing vegetable or fruit pulp or puree packaging
03/04/2010WO2010023384A1 Photosynthetic microorganisms enriched in selenium using selenohydroxy acid compounds, uses thereof in nutrition, cosmetics and pharmacy
03/04/2010WO2010023351A1 Improved edible composition and method for preparing it
03/04/2010WO2010023291A1 Non-photosynthetic micro-organisms enriched with organic selenium from seleno-hydroxyacid compounds, and applications thereof in the fields of nutrition, cosmetics, and pharmaceuticals
03/04/2010WO2010023178A1 Pharmaceuticals comprising a bacterial polysaccharide
03/04/2010WO2010023162A1 Process for extraction of glucosinolate s from broccoli seeds
03/04/2010WO2010023093A1 White kohlrabi
03/04/2010WO2010023065A1 Food supplement for the treatment of neuropathies
03/04/2010WO2010022914A1 Process and product
03/04/2010WO2010022764A1 A method of reducing the enzymatic digestion rates of starch granules in food and food products produced therefrom
03/04/2010WO2010022721A2 Food with additive of sage flour and/or sage extract
03/04/2010WO2009147297A3 Bread composition with improved bread volume
03/04/2010WO2009142458A3 Functional health food composition for preventing carcinogenesis containing aster koraiensis extract,aster koraiensis fractions, gymnasterkoreaynes derivatives separated therefrom or pharmaceutically acceptable salts thereof as effective ingredients
03/04/2010WO2009123680A4 Soft frozen liquid egg product
03/04/2010WO2009070011A8 Method for making protein-based encapsulates
03/04/2010WO2008116226A9 Magnesium compositions and uses thereof
03/04/2010US20100056621 Agonists of a bitter taste receptor and uses thereof
03/04/2010US20100056472 Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same
03/04/2010US20100055293 Method for reducing the oil uptake in fried foodstuffs
03/04/2010US20100055292 Black Pepper Substitute
03/04/2010US20100055291 Process for preparing 2-hydroxy-4-methylselenobutyric acid, alone or as a mixture with its sulphur-containing analogue, and uses thereof in nutrition, in particular animal nutrition
03/04/2010US20100055283 Cereal flour composition containing wheat flour from sweet wheat and food product using the same
03/04/2010US20100055282 Extrusion die and process for forming cereal flakes
03/04/2010US20100055281 Emulsions and Microcapsules With Substances Having Low Interfacial Tension, Methods of Making and Using Thereof
03/04/2010US20100055280 Consumable spice-containing film and also processes for production thereof
03/04/2010US20100055279 Continuous process for producing a fruit and/or vegetable paste and a plant for operating such process
03/04/2010US20100055277 Process for producing functional material, the functional material and continuous heating apparatus for obtaining the same
03/04/2010US20100055272 Moulding
03/04/2010US20100055268 Acidified food methods and compositions
03/04/2010US20100055265 Compound consisting of precipitated silica and phosphate and use thereof as nutrient intake liquid support and as anticaking agent with nutrient intake
03/04/2010US20100055264 Flavored and edible colored waxes and methods for precision deposition on edible substrates
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