2956 ⎘
Finished or partly finished bakery products; Products with modified nutritive value, e.g. with modified starch content with modified protein content Gluten-free products
MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#2GLUTEN FREE PIZZA CRUST AND METHOD
#3BAKED GOODS
#4METHOD OF MAKING TEA-BASED DOUGH FOR MANUFACTURING A FOOD PRODUCT AND TEA-BASED DOUGH MADE THEREFROM
#5MEAT-BASED FLOURS AND RELATED METHODS
#6EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#7DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE
#8MODIFIED LOW MOLECULAR WEIGHT GLUTENIN SUBUNIT AND USES THEREOF
#9METHOD FOR THE PRODUCTION OF PROTEIN AND FIBER RICH AIRY FOOD PRODUCT
#10BAKED FOOD
#11DE-FLAVORED FAVA BEAN PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE
#12Vegetable Containing Snack Product
#13Method and Formulation For Gluten-Free Bakery Products
#14DETOXIFIED GLUTEN PROTEIN FOR THE FORMULATION OF FOODS FOR SPECIAL MEDICAL PURPOSES
#15DE-FLAVORED LEGUME FLOURS AND METHODS OF MANUFACTURE
#16COLLAGEN PROTEIN BARS METHOD AND DEVICES
#17COMPLETE PLANT-BASED PROTEIN PRODUCT AND SYSTEM AND METHOD FOR MAKING THE SAME
#18COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE
#19FOOD COMPOSITION
#20PUFFED FOOD AND DOUGH COMPOSITION THEREFOR
#21METHOD FOR THE COMBINED CONTINUOUS MIXING AND METERING OF DOUGHS OR PASTES ENRICHED WITH GAS UNDER STATIC PRESSURE, CONTROL AND/OR REGULATING DEVICE FOR CARRYING OUT SUCH A METHOD, DEVICE FOR CARRYING OUT THE METHOD AND PRODUCTS OBTAINED BY THIS METHOD, AND USE OF SUCH PRODUCTS
#22PUFFED FOOD
#23PUFFED FOOD
#24COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM
#25GLUTEN-FREE PIZZA CRUST WITH A LIGHT, AERATED AND CRISPY STRUCTURE
#26Composite flour, method of manufacture, and food products made therefrom
#27Composite plant-MCT flour, method of manufacture, and food products made therefrom
#28NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODUCTS RELATING THERETO
#29MOLDABLE, COLORABLE STORAGE-STABLE, ALLERGEN-FREE COMPOSITION
#30MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#31Retortable Food Products
#32EDIBLE FOOD WRAP COMPOSITION
#33FOOD COMPOSITION FOR THE PREPARATION OF A NATURALLY LEAVENED BAKERY PRODUCT FREE OF GLUTEN
#34GLUTEN-FREE BAKED GOODS
#35GLUTEN FREE PIZZA CRUST AND METHOD
#36SEAWEED BINDER-CONTAINING PULSE BASED FOOD PRODUCTS AND METHODS OF PRODUCING SAME
#37COMPOSITION AND USE THEREOF AS AN EGG SUBSTITUTE IN BAKING AND CONFECTIONERY PRODUCTS, KIT AND FOOD PRODUCT
#38METHODS AND COMPOSITIONS RELATED TO GUT TRANSIT MEASUREMENT
#39FOOD PRODUCT COMPRISING A MUCILAGINOUS HYDROCOLLOID
#40GLUTEN-FREE FLEXIBLE VEGETABLE HASH-BASED FOOD PRODUCT
#41DE-EPITOPED ALPHA GLIADIN AND USE OF SAME FOR THE MANAGEMENT OF CELIAC DISEASE AND GLUTEN SENSITIVITY
#42EGG REPLACER AND COMPOSITIONS COMPRISING THE EGG REPLACER, AND METHODS FOR PRODUCING THE SAME
#43Gluten-Free Laminated Dough Baked Goods and Methods of Making Same
#44doughnuts (donuts)
#45TORTILLA-MAKING PROCESS
#46BAKED GOODS CONTAINING NON-DAIRY PROTEIN
#47BABASSU-BASED FOOD COMPOSITION
#48Dry muffin and pancake mix
#49Gluten-Free Tortillas
#50COCONUT FLOUR COMPOSITION AND METHOD FOR MAKING PASTAS AND PIZZAS
#51FORTIFIED DOUGH FOR GASTRONOMIC FOOD, FOOD, AND METHOD
#52FOAMED, DOUGH-BASED FOOD AND APPARATUS AND METHOD FOR PRODUCTION THEREOF AND USE OF THE APPARATUS
#53METHOD FOR REPLACING EGGS IN COMPOSITIONS
#54COMPOSITION, DOUGH COMPOSITION, AND METHOD OF PRODUCING DOUGH FOR BREAD OR BAKED GOODS
#55METHODS OF DE-EPITOPING WHEAT PROTEINS AND USE OF SAME FOR THE TREATMENT OF CELIAC DISEASE
#56NOVEL MICROALGAL FOOD COMPOSITIONS
#57Process for producing low gluten or gluten free dough
#58BAKED CRISP PRODUCT FOR HUMAN CONSUMPTION
#59Gluten-Free Tortillas
#60Fibre-based composition and use thereof for the preparation of food products
#61BAKED GOODS CONTAINING PREGELATINIZED WAXY CASSAVA STARCH
#62COMPOSITION FOR BAKED CONFECTION
#63DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE
#64BREADMAKING COMPOSITION
#65GLUTEN-FREE BREAD PRODUCTS
#66Method for producing gluten-free bakery and patisserie products and gluten-free bakery and patisserie products obtained
#67METHOD FOR THE PRODUCTION OF PROTEIN AND FIBER RICH AIRY FOOD PRODUCT
#68METHOD FOR DEGRADATION OF GLIADIN TO OBTAIN GLUTEN-FREE FLOUR
#69System of gluten free flours
#70FILLING COMPOSITIONS FOR FOOD PRODUCTS AND FOOD PRODUCTS CONTAINING THE COMPOSITIONS
#71MIX FOR FOODSTUFF, FOODSTUFF, METHOD AND USE
#72SOLUBLE PEA PROTEIN PRODUCTS
#73DRIED PASTA BASED ON LEGUMES AND PROCESS FOR THE PRODUCTION THEREOF
#74COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE
#75BAKED FOOD PRODUCT WITH ALGAL FLOUR
#76BAKED FOOD PRODUCT WITH HIGH PROTEIN CONTENT
#77GLUTEN FREE PASTA AND PASTA-LIKE PRODUCTS AND USAGE OF SUCH
#78GLUTEN FREE AND GRAIN FREE COMPOSITIONS OF FLOUR AND METHODS OF MAKING SAME
#79Gluten-free grain-concentrate substitute for fermented wheat germ food product and method of preparation
#80GLUTEN-FREE FOODS CONTAINING MICROALGAE
#81Composition and method of making of plant-based, gluten-free, shelf-stable dough
#82Device and process for the continuous production of dimensionally stable foamed foodstuffs
#83GLUTEN-FREE COMPOSITIONS
#84Protein-rich food product and method of making a protein-rich food product
#85Methods for determination of bioactivity, quantity, removal, or inactivation of cereal amylase trypsin inhibitors in cereals, flours, plants, and complex foods
#86PEA FIBER PRODUCT
#87Gluten-Free Bakery Products
#88GLUTEN FREE BREAD PRODUCT WITH AN IMPROVED TEXTURE
#89MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#90Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
#91Method for the detoxification of gluten proteins from cereal grains and uses thereof in medical field
#92Food protein gel matrix gluten analog
#93Wheat cultivar ofree for improvement of gluten intolerance and wheat-dependent exercise-induced anaphylaxis
#94GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN
#95Foamed, dough-based food and apparatus and method for production thereof and use of the apparatus
#96GLUTEN-FREE NUTRITIONALLY-BALANCED SOLID FOODSTUFF AND METHOD OF MAKING AND USES THEREOF
#97MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#98Method and formulation for gluten-free bakery products
#99LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#100Gluten-free tortillas
#101Food product having stable crispy texture
#102Starch-based gluten-free baked foodstuffs
#103Process and composition for an improved flour product
#104GLUTEN-FREE OR GLUTEN-REDUCED BREAD DOUGH
#105METHOD FOR PRODUCING A DOUGH PIECE
#106Protein-rich food product and method of making a protein-rich food product
#107Gluten-free compositions and methods for producing shelf-stable bakery products
#108Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
#109GLUTEN-FREE BREAD-MAKING COMPOSITION
#110PROCESS FOR THE PRODUCTION OF A SHELF-STABLE FILLED SPONGE-TYPE BAKERY PRODUCT
#111Baked Lotus Root Cake, Solid Food Using Lotus Root Powder, and Methods for Manufacturing Same
#112LOW-FAT FRIED PRODUCT AND METHOD FOR PRODUCING SAME
#113Glutamic Acid Containing Gluten-Free Dough
#114Rice Flour as an Alternative to Wheat Flour and Method for Producing Gluten-Free Bread Made from Rice Flour
#115BREADMAKING PRODUCT FREE OF GLUTEN AND LACTOSE, AND PRODUCTION METHOD
#116GLUTEN FREE PIZZA CRUST AND METHOD
#117Process for the production of a shelf-stable filled sponge-type bakery product
#118GRAIN-FREE FLOUR BLEND AND METHOD FOR MAKING THE SAME
#119GLUTEN-FREE BREAD
#120Raw Uncooked/Unbaked Dessert Rolls
#121Wheat-based products in foods for the wheat intolerant
#122Process of microbic biotechnology for completely degrading gluten in flours
#123Ready-To-Bake Gluten-Free Pizza Dough Formulations
#124Ready-To-Bake Gluten-Free Cookie Dough
#125Ready-To-Bake Gluten-Free Pie Dough Formulations
#126COFFEE CHERRY FOOD PRODUCTS AND METHODS FOR THEIR PREPARATION
#127COOKING PRODUCT COMPRISING MICROALGAL FLOUR IN THE FORM OF GRANULES AND PRODUCTION METHOD
#128LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#129STARCH-BASED GLUTEN-FREE BAKED FOODSTUFFS
#130Mixture of lactic bacteria for the preparation of gluten free baked products
#131Microencapsulated bacterial consortium for the degradation of gluten into sourdough and method for producing said sourdough
#132GLUTEN-FREE FOOD COMPOSITION AND FOOD PRODUCTS PREPARED THEREFROM
#133Heat-Treated Flour
#1340-net carbohydrate all purpose flour
#135Method of producing granulated and powdered mochi-like food product and wheat flour substitute
#136Hydroxypropylmethylcellulose having high thermal gel strength, method for producing the same and food comprising the hydroxypropylmethylcellulose
#137Extrudable batter compositions for use in providing high-fiber flourless food products
#138Rye flour imitation
#139EDIBLE WAFER-TYPE PRODUCT FOR DELIVERY OF NUTRACEUTICALS AND PHARMACEUTICALS
#140BREAD AND METHOD FOR MAKING
#141Natural Mold Inhibitor and Methods of Using Same
#142ALLERGEN-FREE COMPOSITIONS
#143GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF
#144Method for improving bread-making properties of rice flour bread dough
#145ALLERGEN-FREE COMPOSITIONS
#146GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS
#147Milled Cassava Product
#148Process of microbic biotechnology for completely degrading gluten in flours
#149METHOD FOR THE PRODUCTION OF MAIZE PROTEINS AND USE OF SAID PROTEINS FOR THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS AND PASTA
#150Bread Product And Method
#151Gluten-free bread, milk free, egg free, sugar free bread by Clarissa
#152Pizza Kit and Method for Making Pizza
#153Hydroxypropylmethylcellulose Having High Thermal Gel Strength, Method For Producing The Same And Food Comprising The Hydroxypropylmethylcellulose
#154COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS
#155Gluten free and/or dairy free cookie dough
#156DOUGH COMPOSITION
#157Gluten-Free Bakery Products
#158Gluten-free Foods Containing Microalgae
#159METHOD OF PRODUCING ORGANIC CERTIFIED GLYCERIN
#160Formula and process for producing gluten-free bakery products
#161FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS
#162Mixture of lactic bacteria for the preparation of gluten free baked products
#163GLUTEN-FREE DOUGH COMPOSITION
#164COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#165Method and Formulations For Gluten-Free Bakery Products
#166Method For Making A Foodstuff
#167LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS
#168EDIBLE MODELING MATERIAL
#169USE OF LUPIN BRAN IN HIGH-FIBRE FOOD PRODUCTS
#170METHOD OF PRODUCING BREAD
#171COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#172Foamed food comprising soybean flour as the main component
#173Gluten-free flour composition
#174System for gluten replacement in food products
#175Gluten-free baked products and methods of preparation of same
#176Soy based bread product and method of preparation
#177Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the Manufacture of Sourdough
#178System for gluten replacement in food products
#179Method of producing concentrated flour from wine grape pomace
#180Dry Mixtures for Making Dough for Bread and Methods for Production Thereof
#181Gluten-free food products including deflavored bean powder
#182Baked snack
#183Modified low molecular weight glutenin gene in plants
#184Processing of teff flour
#185Food product
#186Use of a chicory flour for preparing a food dough
#187Baked products containing rice flour
#188Rice flour confection product and method of producing the same
#189Dough compositions
#190Rice flour cakes and process for producing the same
#191Modified starches for use in gluten-free baked products