Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 551 - 600 out of 315,066

Document Document Title
WO/2018/147310A1
Provided are a cooking method and a cooker in which a disadvantageous effect due to a crescent tear or deformation rarely occurs, and yield can be improved compared to that of a conventional turbulent convection type cooker, and which ca...  
WO/2018/148563A1
Disclosed herein is a method for at least maintaining, and preferably increasing the number of alveoli, such as in the mammary tissue; for increasing the prolactin levels, changing the level of expression of prolactin receptors; and/or d...  
WO/2018/145664A1
A composition, comprising a first component --- Cistanche tubulosa extract and a second component --- an oxidized coenzyme (Q10) and/or a reduced coenzyme (QH). The weight ratio of the two components is: first component:second component=...  
WO/2018/145886A1
The invention relates to an edible concentrate comprising, by weight of the concentrate: · 5-99 wt.% of oil; · 0-10 wt.% of water; and · 1-95 wt.% of texturizing particles; wherein said texturizing particles have a particle size in th...  
WO/2018/146697A1
The invention relates to an optimized nutrient salt composition comprising elemental sodium and potassium in the ratio of 1:1.5 to 1:7 preferably 1:3 and elemental potassium to chloride in the ratio of 1:1 to 1:1.5 and method of preparin...  
WO/2018/146643A1
Compositions comprising and methods of administering high-purity nature-derived additives for inclusion in the feed, feed additives or drinking water of warm-blooded mono-gastric animals and birds to improve health, reduce the need for a...  
WO/2018/147282A1
This winding device, for winding a sheet-shape food product onto a molded food product, is provided with a main body, two guide members provided at a prescribed interval extending from the main body, and a control unit which controls ope...  
WO/2018/146210A1
The present invention relates to a method for the purification of natural vanillin, comprising a step involving the stripping of a liquid flow F2 containing natural vanillin. The invention also relates to the natural vanillin that can be...  
WO/2018/146701A1
The present disclosure discloses an automatic object manipulating system and method. The system includes a controller, a feeding and conveying unit, first and second trajectories, a scanning unit, a processor, a plurality of grade contai...  
WO/2018/147458A1
The present invention provides a novel compound capable of imparting a sweet taste preferable to a food by enhancing the sweetness of a sweetener such as sucrose. This compound is represented by following formula (I) or a salt thereof.  
WO/2018/148363A1
A method performs sous-vide style cooking in an oven cavity (102) of a cooking appliance (100), where air, not water, serves as the cooking medium. The oven cavity temperature is regulated around a desired final food temperature using a ...  
WO/2018/147718A2
The cocoa pod pericarp (CP) is used to produce a nutritional ingredient in the form of flour using convection heating, freeze-drying and or microwave drying. The dry CP physical and technological properties observed show that it can be p...  
WO/2018/145297A1
A preparation method for straw feed, comprising the steps of: (1) turning straw into small pieces of materials using a machine processing method; (2) soaking the straw in the form of small materials in sodium hydroxide solution for pretr...  
WO/2018/147326A1
[Problem] To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the...  
WO/2018/141800A1
The present invention relates to the field of biotechnology, more specifically the field of food biotechnology: the control of bacterial contamination in ready-to-eat foods by a bacteriophage composition.  
WO/2018/142438A1
The present patent application concerns the food sector and more particularly the fresh fish processing chain. As it is known, especially in recent years, human nutrition is increasingly the subject of in-depth studies and evaluations, s...  
WO/2018/143806A1
The invention relates to nutritional compositions for infants or toddlers comprising prebiotic fiber and a probiotic bacterium and glutamine for use in accelerating maturation of brain microstructure and accelerating maturation of cognit...  
WO/2018/145060A1
A device (10) for indicating exposure to a pressure. The device (10) may include a base layer (12), a plurality of microcapsules (14), and a coating (16), with the microcapsules (14) being disposed between the base layer (12) and the coa...  
WO/2018/145054A1
Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a...  
WO/2018/142424A1
The present disclosure disloses a machine and a method for peeling skin from un-peeled objects that mainly includes at least one controller, an object: handling unit, an agitating: and heating unit and a peeling and separating unit. The ...  
WO/2018/142419A1
The present invention discloses a cardiac and antilipidimic beverage. The same is prepared by boiling a mixture of water and milk with herbal mixture or by addition of extract of herbal mixture to the mixture of water and milk. The herba...  
WO/2018/144706A1
A pre-mix composition that forms a soft serve product, the composition comprising: calories: 80 - 125 kcal/1 OOgrams of pre-mix; protein: 3 - 8 g/1 OOgrams of pre-mix; fat: 0.5 - 2.5 g/100grams of pre-mix; carbohydrates: 10 - 40 g/100gra...  
WO/2018/145072A1
Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy text...  
WO/2018/141937A1
A method of cooking a food, for example a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of hollow particles; b. heating and moving the hollow particles in the bed to form a mobile cooking mediu...  
WO/2018/143447A1
The present invention provides a breadcrumb mix allowing for the preparation of a high-quality breaded prepared food product having good appearance and texture. Provided is a breadcrumb modifier containing a mixture of 20–90% by mass o...  
WO/2018/141934A1
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30wt% and comprises: ...  
WO/2018/144621A1
A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and ...  
WO/2018/143103A1
[Problem] To provide a fragrance composition capable of achieving features not possible with conventional water-soluble fragrances or emulsified fragrances, regarding being able to contribute to imparting well-balanced flavors and having...  
WO/2018/143090A1
Noodle dough according to the present invention contains water and a cereal flour composition containing resistant starch, the resistant starch content of the cereal flour composition being 5 wt. % or more. The cereal flour composition f...  
WO/2018/144394A1
Disclosed herein are techniques and methods for dispersing a volume of gas in a beverage contained in an unpressurized container.  
WO/2018/143085A1
The present invention addresses the problem of providing: a soft heat-cooked component of a fish belonging to the order Anguilliformes, the component being soft enough to enable adequate chewing even by persons who have difficulty chewin...  
WO/2018/142346A1
The present invention concerns a composition in the form of an anhydrous suspension in an oily carrier of probiotics comprising at least one vegetable fat with a saturated fatty acid content of at least 25% by weight of the weight of the...  
WO/2018/143146A1
Provided is a method for producing high-quality frozen cooked Chinese-style noodles without a need to use bread flour. A method for producing frozen cooked Chinese-style noodles, the method including hot-cooking Chinese-style noodles in ...  
WO/2018/141997A1
The invention relates to the field of food dehydration and to the production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention ...  
WO/2018/143793A1
The invention relates to nutritional compositions for infants or toddlers comprising prebiotic fiber and a probiotic bacterium and glutamine for use in accelerating maturation of brain microstructure and accelerating maturation of cognit...  
WO/2018/143615A1
The present invention relates to a pharmaceutical composition containing a peroxiredoxin 1 protein activity inhibitor as an active ingredient for preventing or treating a bone disease. Specifically, the peroxiredoxin 1 protein of the pre...  
WO/2018/143214A1
This organic acid-containing sauce contains a smoke-treated organic acid. The smoke-treated organic acid is preferably smoke-treated sodium acetate. The content of the smoke-treated organic acid is preferably 0.01-3 mass%. The organic ac...  
WO/2018/142193A1
The present invention is a method of using a secondary fermentation process on a fermented milk product to produce a double -fermented yogurt product. The present invention is a food product of double -fermented yogurt having reduced lac...  
WO/2018/143639A1
The present invention relates to a method for removing pesticide residues from a natural plant extract and, more specifically, to a method for removing, by using fatty acid alkyl esters (FAAEs), fat-soluble pesticides and/or water-solubl...  
WO/2018/141936A1
A method of cooking a food, the method comprising the steps of: a. providing a bed comprising a plurality of hollow particles, wherein the hollow particles are composed of, comprise or consist of a material which is magnetic and/or elect...  
WO/2018/144319A1
A package assembly that includes a bag having front, back and first and second side panels, and a puck made of a noodle product. A bottom portion of the bag defines a bottom platform that is configured to rest on a flat surface. The bott...  
WO/2018/143215A1
This batter for deep-fried food products contains 50-95% by mass of wheat flour and 5-50% by mass of processed starch that is subjected to an oxidation process or an acid process and has an RVA maximum viscosity of 1000 mPa·s or less. H...  
WO/2018/143601A1
The present invention relates to a pharmaceutical composition comprising a spirulina extract as an effective ingredient for preventing or treating an oral disease. The spirulina extract induces the differentiation of periodontal ligament...  
WO/2018/141791A1
The present invention relates to a new process for the production of a more stable vitamin C (or derivative of vitamin C) formulation.  
WO/2018/143152A1
The present invention addresses the problem of providing an ingredient-containing liquid seasoning with which the original flavor and mouthfeel of ingredients can be satisfactorily felt, and that has a good flavor in the seasoning as a w...  
WO/2018/143650A1
The present invention relates to a method for producing a composition capable of preventing, alleviating or treating a hypersensitivity immune disease including an allergic disease, and to a composition produced by the method. The presen...  
WO/2018/143213A1
This creamy sauce contains wheat flour and 0.5-10 mass% of an unaged cheese. The unaged cheese may be one or more cheeses selected from the group consisting of cream cheese, mascarpone, mozzarella, fromage blanc, cottage cheese, ricotta,...  
WO/2018/142989A1
The present invention pertains to a method for producing a soybean beverage, the method including a pulverization step for wet-pulverizing soybeans using a pressure of 160 MPa or higher.  
WO/2018/141624A1
A device for the total or partial freezing of items, comprising a conveyor made of a porous material isolated by an enclosure, and means of impregnating the conveyor with a cryogenic liquid, and means enabling items that are to be frozen...  
WO/2018/141758A1
The present disclosure relates to a food processing machine, comprising a receptacle (46) for receiving food ingredients, and a flow-through cooling unit (64) involving a cooling chamber (66) for advancing and cooling the food ingredient...  

Matches 551 - 600 out of 315,066