| Application number | Title of the application | Filing Date | Status |
|---|
Array
(
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[patent_kind] => NA
[patent_issue_date] => 1994-07-19
[patent_title] => 'Cheese and proces and system for making it'
[patent_app_type] => 1
[patent_app_number] => 7/912152
[patent_app_country] => US
[patent_app_date] => 1992-07-10
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Array
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[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1993-12-28
[patent_title] => 'Process for crop product preservation'
[patent_app_type] => 1
[patent_app_number] => 7/911272
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[firstpage_image] =>[orig_patent_app_number] => 911272
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/911272 | Process for crop product preservation | Jul 8, 1992 | Issued |
Array
(
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[patent_doc_number] => 05308637
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1994-05-03
[patent_title] => 'Method for processing fat-containing food sauce'
[patent_app_type] => 1
[patent_app_number] => 7/907828
[patent_app_country] => US
[patent_app_date] => 1992-07-02
[patent_effective_date] => 0000-00-00
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[firstpage_image] =>[orig_patent_app_number] => 907828
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/907828 | Method for processing fat-containing food sauce | Jul 1, 1992 | Issued |
Array
(
[id] => 2884050
[patent_doc_number] => 05238692
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1993-08-24
[patent_title] => 'Process for producing baked confectionery product with at least one green leaf attached thereto'
[patent_app_type] => 1
[patent_app_number] => 7/905211
[patent_app_country] => US
[patent_app_date] => 1992-06-29
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[pdf_file] => patents/05/238/05238692.pdf
[firstpage_image] =>[orig_patent_app_number] => 905211
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/905211 | Process for producing baked confectionery product with at least one green leaf attached thereto | Jun 28, 1992 | Issued |
Array
(
[id] => 2926788
[patent_doc_number] => 05219603
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[patent_kind] => NA
[patent_issue_date] => 1993-06-15
[patent_title] => 'Composition for extending the shelf life of processed meats'
[patent_app_type] => 1
[patent_app_number] => 7/902506
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[patent_app_date] => 1992-06-23
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[firstpage_image] =>[orig_patent_app_number] => 902506
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/902506 | Composition for extending the shelf life of processed meats | Jun 22, 1992 | Issued |
Array
(
[id] => 3110730
[patent_doc_number] => 05409725
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1995-04-25
[patent_title] => 'Methods for stabilizing proteins in an acid pH environment and related compositions'
[patent_app_type] => 1
[patent_app_number] => 7/902234
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[patent_app_date] => 1992-06-23
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[rel_patent_id] =>[rel_patent_doc_number] =>) 07/902234 | Methods for stabilizing proteins in an acid pH environment and related compositions | Jun 22, 1992 | Issued |
Array
(
[id] => 2972026
[patent_doc_number] => 05256437
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1993-10-26
[patent_title] => 'Product and process of making sterile milk through dynamic microfiltration'
[patent_app_type] => 1
[patent_app_number] => 7/901238
[patent_app_country] => US
[patent_app_date] => 1992-06-19
[patent_effective_date] => 0000-00-00
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[pdf_file] => patents/05/256/05256437.pdf
[firstpage_image] =>[orig_patent_app_number] => 901238
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/901238 | Product and process of making sterile milk through dynamic microfiltration | Jun 18, 1992 | Issued |
| 07/899670 | WATER CONTINUOUS DISPERSION WITH MORE THAN 50% DISPERSED PHASE | Jun 15, 1992 | Abandoned |
Array
(
[id] => 3080662
[patent_doc_number] => 05279840
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1994-01-18
[patent_title] => 'Method of making reduced fat deep fried comestibles and product thereof'
[patent_app_type] => 1
[patent_app_number] => 7/896289
[patent_app_country] => US
[patent_app_date] => 1992-06-10
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[pdf_file] => patents/05/279/05279840.pdf
[firstpage_image] =>[orig_patent_app_number] => 896289
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/896289 | Method of making reduced fat deep fried comestibles and product thereof | Jun 9, 1992 | Issued |
Array
(
[id] => 2890459
[patent_doc_number] => 05240726
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1993-08-31
[patent_title] => 'Product and process of making low calorie nuts'
[patent_app_type] => 1
[patent_app_number] => 7/893859
[patent_app_country] => US
[patent_app_date] => 1992-06-05
[patent_effective_date] => 0000-00-00
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[pdf_file] => patents/05/240/05240726.pdf
[firstpage_image] =>[orig_patent_app_number] => 893859
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/893859 | Product and process of making low calorie nuts | Jun 4, 1992 | Issued |
| 07/893524 | PRODUCTION OF ISOMERIZED HOP EXTRACT | Jun 3, 1992 | Abandoned |
| 07/896491 | METHOD AND APPARATUS FOR HYDRO-THERMICAL TREATMENT OF STARCHY PRODUCTS, IN PARTICULAR RICE | Jun 1, 1992 | Abandoned |
Array
(
[id] => 3007144
[patent_doc_number] => 05281432
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1994-01-25
[patent_title] => 'Method of making foods containing soluble high amylose starch'
[patent_app_type] => 1
[patent_app_number] => 7/893582
[patent_app_country] => US
[patent_app_date] => 1992-06-02
[patent_effective_date] => 0000-00-00
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[pdf_file] => patents/05/281/05281432.pdf
[firstpage_image] =>[orig_patent_app_number] => 893582
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/893582 | Method of making foods containing soluble high amylose starch | Jun 1, 1992 | Issued |
Array
(
[id] => 3043362
[patent_doc_number] => 05304387
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1994-04-19
[patent_title] => 'Method of making a high moisture non-fat cheese sauce'
[patent_app_type] => 1
[patent_app_number] => 7/891732
[patent_app_country] => US
[patent_app_date] => 1992-06-01
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[pdf_file] => patents/05/304/05304387.pdf
[firstpage_image] =>[orig_patent_app_number] => 891732
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/891732 | Method of making a high moisture non-fat cheese sauce | May 31, 1992 | Issued |
Array
(
[id] => 2990187
[patent_doc_number] => 05366751
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1994-11-22
[patent_title] => 'Low fat, low cholesterol, and low calorie dairy creamer'
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Array
(
[id] => 2906660
[patent_doc_number] => 05227184
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[patent_kind] => NA
[patent_issue_date] => 1993-07-13
[patent_title] => 'Method for sanitizing food products'
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[firstpage_image] =>[orig_patent_app_number] => 892612
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/892612 | Method for sanitizing food products | May 28, 1992 | Issued |
Array
(
[id] => 3082801
[patent_doc_number] => 05277922
[patent_country] => US
[patent_kind] => NA
[patent_issue_date] => 1994-01-11
[patent_title] => 'Method for the preservation of whole citrus fruit'
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[patent_app_number] => 7/891365
[patent_app_country] => US
[patent_app_date] => 1992-05-29
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[firstpage_image] =>[orig_patent_app_number] => 891365
[rel_patent_id] =>[rel_patent_doc_number] =>) 07/891365 | Method for the preservation of whole citrus fruit | May 28, 1992 | Issued |
| 07/892596 | PROCESS FOR THE PRODUCTION OF LOW CHOLESTEROL BUTTERFAT OR BUTTER | May 27, 1992 | Abandoned |
Array
(
[id] => 3007192
[patent_doc_number] => 05281434
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[patent_kind] => NA
[patent_issue_date] => 1994-01-25
[patent_title] => 'Composition and process of making an animal feed binder composed of ozonated lignosulfonate'
[patent_app_type] => 1
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Array
(
[id] => 2934594
[patent_doc_number] => 05190776
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[patent_kind] => NA
[patent_issue_date] => 1993-03-02
[patent_title] => 'Low/no fat bakery ingredient'
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[patent_app_number] => 7/884352
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[patent_app_date] => 1992-05-18
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[firstpage_image] =>[orig_patent_app_number] => 884352
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