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
03/03/2010CN101658282A Production method of white tattooing plesiopidae
03/03/2010CN101658281A Preparation method of special preserved vegetables
03/03/2010CN101658280A Method for preparing pickled vegetables in western style
03/03/2010CN101658279A Manufacturing method of lotus root silk noodles
03/03/2010CN101658278A Banana slice and producing method thereof
03/03/2010CN101658277A Preparation method of dried golden pear
03/03/2010CN101658276A Oil cooked pepper which can not lead to internal heat and preparation method thereof
03/03/2010CN101658275A Instant asparagus and preparation method thereof
03/03/2010CN101658274A Processing method of green betel-nut dry fruit with low arecoline content
03/03/2010CN101658273A Method for producing low-salt fermented bean curd
03/03/2010CN101658272A Cubic natural fruit and vegetable fantastic health preserving bean curd
03/03/2010CN101658271A Method for making dried bean curd
03/03/2010CN101658270A Food raw material for preparing soybean milk or soybean serum and method for processing same
03/03/2010CN101658269A Wheat germ compound protein milk for improving immunity and strengthening memory function
03/03/2010CN101658268A Microwaveable quick-frozen wontons or boiled dumplings and production method thereof
03/03/2010CN101658267A Dried coarse grain noodles
03/03/2010CN101658266A Meat category stuffed rice noodle and making method thereof
03/03/2010CN101658265A Green tea rice flour and preparing method thereof
03/03/2010CN101658264A Method for making steamed stuffed buns
03/03/2010CN101658263A Compound formula dumpling wrappers
03/03/2010CN101658262A Rhizoma polygonati dried noodle
03/03/2010CN101658261A Shanzhen series of dried noodle
03/03/2010CN101658260A Iron sheet dendrobium dried noodle
03/03/2010CN101658259A Method for preparing enriched rice with hot-pressing gel technology
03/03/2010CN101658258A Preparation method of high dietary fiber enriched rice
03/03/2010CN101658257A Key device for preparing enriched rice molding with hot-pressing gel method
03/03/2010CN101658256A Pollen electuary and preparation process thereof
03/03/2010CN101658255A Bee pollen powder and preparation method thereof
03/03/2010CN101658254A Compound anti-caking agent used in salt
03/03/2010CN100592905C Pet food composition for skin photoprotection
03/03/2010CN100592876C Canned flavoured ric and its making process
03/03/2010CN100592875C A method for eliminating toxic nonmetal arsenic in organism
03/02/2010US7671252 Fad4, Fad5, Fad5-2, and Fad6, novel fatty acid desaturase family members and uses thereof
03/02/2010US7671102 Soft, pliable gelled foams with high absorbancy for wound treating comprise a crosslinked biopolymer such as alginate, optional foaming agent such as hydroxypropyl methyl cellulose; and a plasticizer such as glycerin or sorbitol
03/02/2010US7671101 Gelled biopolymer based foam
03/02/2010US7671100 Controlled release delivery system of a soft, pliable dried gelled foams with high absorbancy comprise a crosslinked biopolymer such as alginate, optional foaming agent such as hydroxypropyl methyl cellulose, and a plasticizer such as glycerin or sorbitol; drug delivery, cosmetics
03/02/2010US7670811 useful as slow or non-digestible oligosaccharides, low calorie providers, prebiotics, mineral absorption promoting agents, non-cariogenic agents and/or low glycemic index regulating syrups
03/02/2010US7670633 Removal of fiber from grain products including distillers dried grains with solubles
03/02/2010US7669521 Food pressure-cooking device with a cover module
03/02/2010CA2495904C Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese
02/2010
02/28/2010CA2676955A1 Method for reducing postprandial blood glucose levels with a whey protein/fiber composition
02/28/2010CA2676518A1 Whey protein pre-load
02/25/2010WO2010022305A1 Use of high pressure processing to improved muscle quality by inhibiting post mortem gycolysis
02/25/2010WO2010022073A1 Compositions and methods for utilizing the same
02/25/2010WO2010021820A1 Stable beverage products comprising polyunsaturated fatty acid emulsions
02/25/2010WO2010021766A1 Hydroxybutyrate ester and medical use thereof
02/25/2010WO2010021590A1 Method to vitamin-d enrich food using yeast and uv light
02/25/2010WO2010021411A1 Poly-ν-glutamine-containing sweetening composition
02/25/2010WO2010021330A1 Raw materials, methods and fruits and vegetables pertaining to sugar content improvement, sugar component adjustment or flavor adjustment
02/25/2010WO2010021322A1 Method for producing powdery emulsified fat
02/25/2010WO2010021247A1 Pharmaceutical preparation, food or beverage having inhibitory activity on serotonin transporter
02/25/2010WO2010021117A1 Internal preparation for achieving beautiful skin containing milk serum kefir as the active ingredient
02/25/2010WO2010020954A1 Equilibrated dynamic mixtures containing stabilized hemiacetals for the controlled release of active alcohols
02/25/2010WO2010020640A1 Reconstituted rice kernels and processes for their preparation
02/25/2010WO2010020639A1 Arabinoxylans for modulating the barrier function of the intestinal surface
02/25/2010WO2010020576A1 A composite dessert and process for preparing the same
02/25/2010WO2010020321A1 New polydextrose material
02/25/2010WO2010020042A1 Soluble canola protein isolate production from protein micellar mass
02/25/2010WO2010020039A1 Preparation of canola protein isolate from canola oil seeds ("blendertein")
02/25/2010WO2010020038A1 Production of canola protein isolate without heat treatment
02/25/2010WO2010001101A3 Crumb coating for food products
02/25/2010WO2009147520A3 Homogeneous mixture of doughy consistency for seasoning food
02/25/2010WO2009145701A9 A method, a package, and a method for making a package, for removing oxalic acid from a beverage
02/25/2010WO2009127923A3 Method of processing chocolate prior to ink jet printing
02/25/2010WO2009026923A9 Production of monascus-like azaphilone pigment
02/25/2010US20100048874 Colour reduction in canola protein isolate
02/25/2010US20100048739 Surface-active material and its applications
02/25/2010US20100048689 Process of obtainment of soy isoflavones
02/25/2010US20100048493 Method of administering oral flora-improving agent, antibacterial agent and growth promoter
02/25/2010US20100048491 Drugs, foods or drinks with the use of algae-derived physiologically active substances
02/25/2010US20100048464 Bioactive peptides identified in enzymatic hydrolyzates of milk caseins and method of obtaining same
02/25/2010US20100047432 Process for Producing Saccharide Oligomers
02/25/2010US20100047430 Hairline cracked brown rice and processing method thereof
02/25/2010US20100047429 Method of producing sauteed vegetables
02/25/2010US20100047426 Method for modulating the taste of material compositions containing at least one high intensity sweetener (his)
02/25/2010US20100047425 Scoop Cutter and Method for Producing Shaped Food Products
02/25/2010US20100047421 using reduced-pressure, low-temperature heating concentration process, it is possible to obtain oyster flesh extracts with improved efficiency, which contain ever larger amounts of useful nutrients such as glycogens, taurine and proteins, platelet-aggregation inhibition substances such as zinc
02/25/2010US20100047415 Ink-jettable flavored fluids for printing on edible substrates
02/25/2010US20100047411 Breading machine and methods of operation
02/25/2010US20100047409 Apparatus and method for molding cooked rice
02/25/2010US20100047400 System and method for forming a co-extruded food product
02/25/2010US20100047399 Consumable Porous Food Product Covered with a Non-Porous Coating
02/25/2010US20100047398 Non-Bitter Sodium-Free or Low-Sodium Salt Composition
02/25/2010US20100047396 Method for obtaining variants of lactic acid bacteria usable for producing vitamin k2 and application to the preparation of food products
02/25/2010US20100047395 Composition and uses thereof
02/25/2010US20100047394 Product containing living probiotic microorganisms
02/25/2010US20100047393 Probiotic (infant) food
02/25/2010US20100047391 Reduced-salt dairy product with improved taste
02/25/2010US20100047390 Fermented products containing dietary fibers and methods for preparing the same
02/25/2010US20100047385 Culture method favorising the production of k2 vitamin by lactic bacteria and applications thereof in the preparation of food products
02/25/2010US20100047384 Methods of producing transformation competent bacteria
02/25/2010US20100047364 Nutrient System for Individualized Responsive Dosing Regimens
02/25/2010US20100047358 Food protein and charged emulsifier interaction
02/25/2010US20100047223 Pharmanutrient Composition(s) and System(s) for Individualized, Responsive Dosing Regimens
02/25/2010US20100043651 Breading machine and methods of operation
02/25/2010DE202009013595U1 Sportlich aktualisiert ausgestaltete Darreichungsform von Knabberartikeln Sporty updated enriched formulation of snack items
02/25/2010DE102008038565A1 Verfahren zur Herstellung von Rohwurst mit verkürzter Reifezeit Process for the preparation of fermented sausage with shorter maturity time
02/25/2010DE102008037337A1 Verfahren zur Herstellung von Wirkstoffen, insbesondere Phenolen aus einer Pflanze A process for the preparation of active compounds, in particular phenols from a plant
02/25/2010CA2734720A1 Hydroxybutyrate ester and medical use thereof
02/25/2010CA2733551A1 Arabinoxylans for modulating the barrier function of the intestinal surface
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