| Patents for 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 (753) |
|---|
| 05/19/2005 | WO2005032272A3 Frozen-processed fish food, frozen fish block, method of freeze-processing fish and method of frozen-transportation of fish |
| 05/19/2005 | US20050106296 Coating with whey protein; improves the color, texture and crispiness of the cooked foodstuff; use with frozen foods, microwavable foods, pizza crusts, fried foods |
| 05/19/2005 | US20050106282 Device for keeping a mold plate square, perpendicular and driving for a food product molding machine |
| 05/18/2005 | EP1530430A2 Method for producing an avocado unsaponifiable rich in furan lipids |
| 05/12/2005 | WO2005042414A1 Method, installation and component for destruction of live organisms in a liquid |
| 05/12/2005 | WO2005041686A2 A device for keeping a mold plate square, perpendicular and driving for a food product molding machine |
| 05/12/2005 | WO2005041685A2 Coated food products and methods of producing coated food products with reduced permeability to fat and oil |
| 05/12/2005 | WO2005018340A3 Microwavable french fries, packaging and processing |
| 05/12/2005 | US20050100617 Method for improving age-related physiological deficits and increasing longevity |
| 05/12/2005 | CA2573274A1 Method, installation and component for destruction of live organisms in a liquid |
| 05/11/2005 | CN1200619C Shrimp processing food and production thereof |
| 05/04/2005 | CN1199695C Composition with carbohydrate matrix contaniing liposoluble substance |
| 05/03/2005 | US6887502 Compositions comprising fat soluble substances in a glassy carbohydrate matrix |
| 05/03/2005 | US6886605 Wine preservation system using a central vacuum |
| 04/28/2005 | WO2005036983A2 Packaging release valve for microwavable food items |
| 04/28/2005 | WO2005036982A2 Food products containing partially and/or totally denatured milk proteins |
| 04/28/2005 | WO2004075655A3 Method for reducing acrylamide formation in thermally processed foods |
| 04/28/2005 | US20050089624 Resistant starch with cooking properties similar to untreated starch |
| 04/28/2005 | CA2544042A1 Food products containing partially and/or totally denatured milk proteins |
| 04/28/2005 | CA2542889A1 Packaging release valve for microwavable food items |
| 04/21/2005 | US20050084579 Food products containing partially and/or totally denatured milk proteins |
| 04/21/2005 | US20050084578 a dietary fiber composition produced by extruding a milk containing product |
| 04/14/2005 | WO2005032273A2 Method and composition for gel mixture |
| 04/14/2005 | WO2005032272A2 Frozen-processed fish food, frozen fish block, method of freeze-processing fish and method of frozen-transportation of fish |
| 04/14/2005 | CA2543243A1 Method and composition for gel mixture |
| 03/30/2005 | EP1390025B1 Use of coenzyme q (ubiquinone) and eicosapentaenoic acid (epa) for the treatment of non-hodgkin's lymphoma and psychiatric or neurological disorders |
| 03/29/2005 | US6872412 Method of reducing or preventing Maillard reactions in potato with hexose oxidase |
| 03/24/2005 | WO2005025327A2 Resistant starch with cooking properties similar to untreated starch |
| 03/24/2005 | WO2005025326A2 Extruded granola process |
| 03/24/2005 | WO2004043163A3 Process for extracting carotenoids from fruit and vegetable processing waste |
| 03/24/2005 | US20050061393 Wine preservation system using a central vaccum |
| 03/24/2005 | CA2537542A1 Resistant starch with cooking properties similar to untreated starch |
| 03/24/2005 | CA2537424A1 Extruded granola process |
| 03/17/2005 | WO2005023013A2 Apparatus and method for heating objects with microwaves |
| 03/10/2005 | WO2005020707A2 Microwavable container for food products |
| 03/10/2005 | WO2005020706A2 Wine preservation system using a central vacuum |
| 03/10/2005 | US20050053697 mixing water with dry grains and crisp rice and binder syrup to form wet dough, resting, extruding, cutting, then drying bite-size pieces; may contain filling |
| 03/09/2005 | EP1511811A2 Oil-soluble pigment compositions |
| 03/08/2005 | US6863911 Creamy shelf stable product with fats for baked goods and having toppings |
| 03/03/2005 | WO2005018340A2 Microwavable french fries, packaging and processing |
| 03/03/2005 | US20050048170 Microwavable container for food products |
| 03/03/2005 | CA2752188A1 Microwavable french fries, packaging and processing |
| 02/24/2005 | WO2005016025A2 A food composition contain lecithin |
| 02/24/2005 | US20050042360 Microwavable French fries, packaging and processing |
| 02/17/2005 | WO2005013717A2 Drinking straw with beverage additive |
| 02/10/2005 | WO2005011401A2 Process for flavor improvement of foodstuffs |
| 02/10/2005 | WO2004093563A3 Low cholesterol, functional animal muscle protein composition and process |
| 02/10/2005 | US20050031771 Mixing with flavonoids such as (epi)catechins; adjustment of flavor |
| 02/10/2005 | US20050031717 Salt taste modification |
| 02/03/2005 | WO2005009141A2 Oxygenated beverage-containing container |
| 02/02/2005 | CN1187318C Solid composition suitable for oral administration comprising non hydroscopic salts of L-carnitine or alkanoyl-L-carnitine with 2-aminoethanesulfonic acid |
| 01/27/2005 | WO2005006881A2 Salt taste modification |
| 01/27/2005 | WO2005006880A2 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
| 01/27/2005 | WO2005006879A2 Nutritious strawberry fruit juice drink and method of making the same |
| 01/20/2005 | WO2005004626A2 Process control scheme for cooling and heating compressible compounds |
| 01/20/2005 | WO2004064761A3 Therapeutically active compounds |
| 01/18/2005 | US6844016 Comparing viscosity of puree that has been frozen and thawed with that of original puree |
| 01/13/2005 | WO2005002359A2 Modified starch, uses, methods for production thereof |
| 01/13/2005 | US20050008734 Nutritious strawberry fruit juice drink and method of making the same |
| 01/13/2005 | CA2526480A1 Modified starch, uses, methods for production thereof |
| 12/30/2004 | US20040265468 Oil-in-water emulsion whippable food product comprising stabilizing and destabilizing emulsifiers such that the stabilizer to destabilizer HLB ratio is between 1 and 4, and one or more sugars; improved performance and stability |
| 12/22/2004 | EP1487283A1 Preparation of nutrient rich salt of plant origin |
| 12/16/2004 | WO2004091309A3 Enhancing clarity and/or stability properties of protein-containing liquids and gels |
| 12/02/2004 | WO2004103088A2 A whippable food product having improved stability |
| 12/02/2004 | WO2004084648A3 Production of edible substrates |
| 12/02/2004 | WO2004041198A3 Heat pasteurized liquids containing glucosamine |
| 12/02/2004 | US20040244074 Selectively recognizing and/or eliminating undesirable soybeans by transforming a plant, collecting the seeds and separating based on size and color; replanting and harvesting resulting in stable transgenic lines |
| 11/25/2004 | US20040235945 Combining EDTA-sodium-metal complex(es) and the sodium selenite solution to from trace element soultuton to provide the solution to the animals |
| 11/23/2004 | CA2114266C A fungicide composition to prevent the growth of mould on foodstuff and agricultural products |
| 11/11/2004 | US20040224079 Low cholesterol, functional, animal muscle protein composition and process |
| 11/04/2004 | WO2004093566A2 Functional animal muscle protein concentrate composition and process |
| 11/04/2004 | WO2004093564A2 Particulate-based ingredient delivery system |
| 11/04/2004 | WO2004093563A2 Low cholesterol, functional animal muscle protein composition and process |
| 11/04/2004 | CA2522825A1 Particulate-based ingredient delivery system |
| 10/28/2004 | WO2004091311A2 Method for preparation of a food sauce |
| 10/28/2004 | WO2004091309A2 Enhancing clarity and/or stability properties of protein-containing liquids and gels |
| 10/28/2004 | CA2522879A1 Enhancing clarity and/or stability properties of protein-containing liquids and gels |
| 10/21/2004 | US20040208976 A fresh fruit suspension using low methoxyl pectin as thickener to control the pre-gel stage by mixing an aqueous solution of hydrated pectin with a liquid including calcium in the range of 20-100 grams of calcium per gram of pectin; adding a fruit; taste; texture; mouthfeel; jams; jellies |
| 10/13/2004 | CN1535605A Drink and food |
| 10/07/2004 | WO2004084648A2 Production of edible substrates |
| 10/07/2004 | CA2519302A1 Production of edible substrates |
| 09/30/2004 | WO2004082399A2 Fish and the production thereof |
| 09/30/2004 | WO2004082366A2 Methods to confer enhanced floral properties to plants |
| 09/29/2004 | EP0878199B1 Natural tea comprising alder and mountain ash extracts for treating the effects of alcoholic drinks |
| 09/10/2004 | WO2004075655A2 Method for reducing acrylamide formation in thermally processed foods |
| 08/26/2004 | US20040166227 Adding cysteine or lysine or other selected amino acids to thermally processed food containing free asparagine; adding at the admix stage or exposing raw food stock to a solution containing a concentration of the aminoacid additive; potatoe chips; corn chips; snack foods |
| 08/18/2004 | CN1522143A Coenzyme q and eicosapentaenoic acid (epa) |
| 08/11/2004 | CN1520262A Prepn. of nutrient rich salt of plant origin |
| 08/05/2004 | WO2004064761A2 Therapeutically active compounds |
| 08/05/2004 | WO2004064539A2 Fat substitutes |
| 08/05/2004 | US20040152777 Therapeutically active compounds |
| 08/05/2004 | US20040151758 fatty acids whose yield energy from beta-oxidation is sufficiently low so that the compound is rendered metabolically low caloric or non-caloric, or a physiologically acceptable ester thereof or a metabolic precursor thereof |
| 08/05/2004 | CA2514130A1 Therapeutically active compounds |
| 08/05/2004 | CA2514126A1 Fat substitutes |
| 08/03/2004 | US6770768 Lowers ldl cholesterol levels in serum and which is fat soluble beta - sitostanol fatty acid ester, and to a method for preparing and using the same. the substance can be taken orally as a food additive, food substitute or supplement. |
| 08/03/2004 | US6769977 Method for preparing fowl meat cut |
| 07/29/2004 | WO2004062380A2 Modulating cholesterol using wild rice |
| 07/28/2004 | EP0823895B1 Fatty acid esters as bioactive compounds |
| 07/21/2004 | CN1158019C Malted beverage powder and process for preparing same |
| 07/15/2004 | WO2004043162A3 Application system with recycle and related use of antimicrobial quaternary ammonium compound |