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This page displays all 「FI」 in main group A23L5/00. |
HB:Handbook | ||||
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CC:Concordance | |||||
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Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby;Materials therefor [2016.01] | HB | CC | 4B035 | |
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Forming products, e.g. additives for forming (foriming foods in general A23P; package forming products A23L5/00G; coated foods A23L5/00F) | HB | CC | 4B035 | |
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.Products for forming in the form of sheets, films and tubes, e.g. compositions and additives for forming the form of sheets (packed matters A23L5/00G; forming A23P) | HB | CC | 4B035 | |
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.Capsulating products, e.g. compositions for making capsules (making microcapsules B01J13/02; capsule forming A23P) | HB | CC | 4B035 | |
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Granulating and granulating products, e.g. additives for granulation (forming granule or grain A23P) | HB | CC | 4B035 | |
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Swelling products, e.g. compositions for swelling (characterized by swelling forming A23P) | HB | CC | 4B035 | |
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Covers by coating and edible matters (A23L5/00H takes precedence; packing A23L5/00G; batter coatings A23L5/10; covers A23P1/08) | HB | CC | 4B035 | |
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Characterized by package, containers and filling, e.g. edible containers (cooking with package A23L5/10) | HB | CC | 4B035 | |
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Characterized by seasoning and scenting (see A23L27/00) | HB | CC | 4B035 | |
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Decomposition of fermentation and enzyme | HB | CC | 4B035 | |
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Characterized by compositions of foods or their materials, e.g. foods with gold leaves (A23L5/00A to A23L5/00J take precedence) | HB | CC | 4B035 | |
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.Mainly composed of fat and oil, e.g. emulsifying oil foods | HB | CC | 4B035 | |
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.Mainly composed of protein | HB | CC | 4B035 | |
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.Mainly composed of carbohydrate | HB | CC | 4B035 | |
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Others, e.g. impregnation | HB | CC | 4B035 | |
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.General methods of cooking foods, e.g. by roasting or frying [2016.01] | HB | CC | 4B035 | |
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by steaming | HB | CC | 4B035 | |
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by boiling | HB | CC | 4B035 | |
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by microwave heating | HB | CC | 4B035 | |
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by frying | HB | CC | 4B035 | |
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.Characterized by covers | HB | CC | 4B035 | |
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Cooking with specific packages | HB | CC | 4B035 | |
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Others, e.g. frying and high pressure cooking | HB | CC | 4B035 | |
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.Removal of unwanted matter, e.g. deodorisation or detoxification [2016.01] | HB | CC | 4B035 | |
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.Physical treatment, e.g. electrical or magnetic means,wave energy or irradiation (cooking A23L 5/10) [2016.01] | HB | CC | 4B035 | |
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.Colouring or decolouring of foods [2016.01] | HB | CC | 4B018 | |
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..Retaining or modifying natural colour by use of additives, e.g. optical brighteners(A23L5/42 takes precedence) [2016.01] | HB | CC | 4B018 | |
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..Addition of dyes or pigments, e.g. in combination with optical brighteners [2016.01] | HB | CC | 4B018 | |
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...using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives [2016.01] | HB | CC | 4B018 | |
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....using carotenoids or xanthophylls [2016.01] | HB | CC | 4B018 | |
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...using dyes or pigments of microbial or algal origin [2016.01] | HB | CC | 4B018 | |
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...using synthetic organic dyes or pigments not covered by groups A23L 5/43-A23L 5/46 [2016.01] | HB | CC | 4B018 | |
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....Compounds of unspecified constitution characterised by the chemical process for their preparation [2016.01] | HB | CC | 4B018 | |
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..Removing colour by chemical reaction, e.g. bleaching [2016.01] | HB | CC | 4B018 | |