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)
02/2010
02/17/2010CN101647549A Formula of casserole condiment and preparation method thereof
02/17/2010CN101647548A Protogenic state fermenting type burdock-watermelon jam
02/17/2010CN101647547A Burdock cooked with fermented soy beans
02/17/2010CN101647546A Preparation method of instant seasoning bud seedling dishes
02/17/2010CN101647545A Preparation method of instant seasoning bud seedling dishes
02/17/2010CN101647544A Vibration production method for dried persimmons with clamp and clamp thereof
02/17/2010CN101647543A Preparation method of instant natural bracken
02/17/2010CN101647542A Method for extracting coconut oil and byproducts from fresh coconut pulp
02/17/2010CN101647541A Production process of preserved beancurd having nutrition and health-care function
02/17/2010CN101647540A Method for producing fermented bean product with taste of preserved beancurds and fermented bean product with taste of preserved beancurds
02/17/2010CN101647539A Soymilk maker with detecting device
02/17/2010CN101647538A Alkalescent instant noodle
02/17/2010CN101647537A Fructus cannabis beancurd and production method thereof
02/17/2010CN101647536A Soy milk machine
02/17/2010CN101647535A Soybean milk machine capable of completely smashing pulping materials
02/17/2010CN101647534A Soybean milk maker with wide capacity
02/17/2010CN101647533A Technique for producing cereal-bean-fruit porridge
02/17/2010CN101647532A Basil leaf pastry
02/17/2010CN101647531A Nutrient nostoc sphaeroids kutz rice flour
02/17/2010CN101647530A Making method of rice noodle
02/17/2010CN101647529A Minor cereal rice
02/17/2010CN101647528A Nutrition-intensified rice
02/17/2010CN101647527A Lower-sugar paste stuffing and preparation method thereof
02/17/2010CN101647526A Technique for making baking-resistant fresh fruit stuffing
02/17/2010CN101647525A Mixture for improving quality of rice noodles, preparation method and application thereof
02/17/2010CN100589812C Plant worms mycelium extracat fraction and composition for oral intake
02/17/2010CN100589720C Liver and streaky pork sauce and its preparing process
02/17/2010CN100589719C Method for producing a dairy product
02/17/2010CN100589718C Compound nourishing health article
02/17/2010CN100589717C Concentrated duck cream
02/17/2010CN100589716C Concentrated beef cream
02/17/2010CN100589715C Concentrated fish cream
02/17/2010CN100589714C Conceutrated pig cream
02/17/2010CN100589713C Concentrated chicken cream
02/17/2010CN100589712C Improvement of intestinal barrier integrity
02/17/2010CN100589711C Vine-cayenne oil(extract) and making method thereof
02/17/2010CN100589710C An instant pickled vegetables containing live probiotics and preparation method thereof
02/17/2010CN100589709C Method for preserving industrial sweet potato material
02/17/2010CN100589708C Method for making coarse cereal noodles
02/17/2010CN100589707C Process of producing edible cellulose tablet with red bayberry residue
02/17/2010CN100589700C Emulsion stabilizer and milk drink containing the same
02/16/2010US7663000 Quinoneimines of malonic acid diamides
02/16/2010US7662852 Compounds and preparations having antiviral effect
02/16/2010US7662799 Powder of amino acids and method for producing the same
02/16/2010US7662422 heating bulk form then slicing
02/16/2010US7662421 Container-packed, oil-in-water type emulsified food product and method for manufacture thereof
02/16/2010US7662420 Packaged tea beverage
02/16/2010US7662419 combining phytic acid, lactic acid, gluconic acid, tartaric acid, malic acid, citric acid, succinic acid, acetic acid, fumaric acid, and salts thereof increases thermal stability; easily handled in production, storage and distribution stages where exposed to variable environmental conditions
02/16/2010US7662418 Preparation of high viscosity beta-glucan concentrates
02/16/2010US7662417 Preservatives and protective systems
02/16/2010US7662416 Acid-neutralizing agent
02/16/2010US7662415 Microbially expresses xylanases and their use as feed additives and other uses
02/16/2010US7662371 Composition for lowering the concentration of intestinal pathogenic peptides
02/16/2010US7661949 Means for curving sausage links
02/16/2010US7661355 Meat processing
02/16/2010CA2568283C All-natural fruit product and method of making the same
02/16/2010CA2567242C Beverage clouding system and method
02/16/2010CA2556175C Calcium formate for use as a phosphorus binder and a dietary supplement
02/16/2010CA2517678C Method for modifying ph within meat products
02/16/2010CA2495148C Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla
02/16/2010CA2480250C An improved process for the preparation of soy protein concentrate with improved functional properties
02/16/2010CA2469672C Method of physicochemically producing glycogen and glycogen obtained by the same
02/16/2010CA2322641C Encapsulation of components into edible products
02/15/2010CA2638489A1 The frozen food slab of ice
02/11/2010WO2010017435A1 Flavor oil emulsions
02/11/2010WO2010016734A2 Production method for dry soybean curd
02/11/2010WO2010016400A1 Method for producing food dough to be cooked and method for producing bread
02/11/2010WO2010015827A2 Phosphate binding materials and their uses
02/11/2010WO2010015776A1 Fibre-rich and plant protein-rich baked product; method for the production thereof
02/11/2010WO2010015584A1 Multi-layered chilled dessert
02/11/2010WO2010015581A1 Production of beadlets comprising hygroscopic plant extracts
02/11/2010WO2010015580A1 Production of beadlets comprising probiotic compounds
02/11/2010WO2010015284A1 Method for obtaining highly purified and intact soybean hypocotyls
02/11/2010WO2010015264A1 L-asparaginase from helicobacter pylori
02/11/2010WO2009053652A3 Pharmaceutical or dietetic composition comprising an aqueous extract of nigella sativa
02/11/2010US20100035830 Iron-Carbohydrate Complex Compounds
02/11/2010US20100035819 Method of promoting skin collagen production
02/11/2010US20100034958 Infant formula
02/11/2010US20100034956 Highly Water Dispersible Powder and Production Method Thereof
02/11/2010US20100034955 Fresh fry cooking and handling systems for reducing acrylamides in carbohydrate glycemic foods and preventing carcinogenic contaminants in cooking oil
02/11/2010US20100034952 Novel melon plants
02/11/2010US20100034948 Method of Making a Fruit Spread and Fruit Spread Composition
02/11/2010US20100034947 Bakery and pasta products comprising acidified chitosan
02/11/2010US20100034946 Resistant starch-hydrocolloid blends and uses thereof
02/11/2010US20100034945 Process For Co-Crystallizing Sucrose and a Natural Sweetener And The Product Thereof
02/11/2010US20100034944 Use of Avocado Derivatives in Flavor Applications
02/11/2010US20100034941 Corn cob holders
02/11/2010US20100034939 Ovenable film
02/11/2010US20100034932 Edible food casing based on proteins, and process for production thereof
02/11/2010US20100034931 Biscuit for frozen confectionery
02/11/2010US20100034930 Edible, Flour Based, Raised Bread Food Cup
02/11/2010US20100034926 Food particle for promoting wellness
02/11/2010US20100034925 Pet Food and Processes of Producing the Same
02/11/2010US20100034924 Bacterium
02/11/2010US20100034922 method for processing of fish egg and processed fish egg produced by the method
02/11/2010DE202008012103U1 Brot, Snack und deren Verpackung Bread, snack and their packaging
02/11/2010DE102008036850A1 Eßbare Nahrungsmittelhülle auf Basis von Proteinen und Verfahren zu deren Herstellung An edible food casing based on proteins and methods for their preparation
02/11/2010DE102008036684A1 Gargerät und Verfahren zum Überwachen eines Garprozesses The cooking apparatus and method for monitoring of a cooking process
02/11/2010DE102008036683A1 Cooking appliance comprises a cooking area, an inlet/outlet opening for supplying and/or discharging air or water steam in/from the atmosphere of the cooking area, and a detector unit for detecting the gaseous medium
02/11/2010DE102008033450A1 Process for reconditioning of fillets from fish loose flesh, comprises inlaying boned fillets in a three-dimensional shape in steak fleshed form and compressing and dehydrating
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