2966 ⎘
Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
Method for Binding Particulates to a Snack Base
#2Method for Binding Particulates to a Snack Base
#3PACKAGING MATERIAL
#4FOOD PRODUCT HAVING CRUNCHY TEXTURE
#5EDIBLE COATING COMPOSITION AND METHOD FOR MAKING AND PRODUCING THE SAME
#6AN ACTIVE MULTILAYER POLYMER PACKAGE HAVING AN INTERNAL POLYMER COATING COMPRISING MUSTARD OIL, USEFUL FOR EXTENDING USEFUL LIFE OF CELIAC BAKERY PRODUCTS
#7Methods and compositions for inhibiting fungal growth in food and cosmetic products
#8METHOD FOR MANUFACTURING PACKAGED FROZEN FOOD PRODUCT, FOOD PACKAGING FILM, AND PACKAGED FROZEN FOOD PRODUCT
#9FOOD PROTECTION OF FRUIT, CEREAL AND VEGETABLE AND DERIVATIVES
#10NATAMYCIN FOR THE PRESERVATION OF A BAKED PRODUCT
#11Preserving baklava by mincing into truffle
#12Processed edible product comprising a polyelectrolyte complex and an antimicrobial compound
#13Method for conditioning a food
#14Process for the production of a chocolate snack and snack which can be obtained using this process
#15Solvent-free shellac coating composition
#16METHOD FOR REDUCING MOLD IN LOWER WATER ACTIVITY BAKED FOOD PRODUCTS
#17Use of a composition comprising an antimicrobial peptide as a food preservative
#18EDIBLE COATING AND COATED FOOD PRODUCT
#19Use of a composition comprising an antimicrobial peptide as a food preservativeuse of a composition comprising an antimicrobial peptide as a food preservative
#20Method for binding particulates to a snack base
#21Natamycin-Cyclodextrin Complexes For Use In Foodstuff, Process For Their Manufacture And Use Thereof
#22Method for extending mold-free shelf life and improving flavor characteristics of baked goods
#23PRETZEL-BAGEL AND METHOD OF MANUFACTURING THEREOF
#24Low fluid volume antimicrobial mold reduction system and method
#25Preparation of an edible product from dough
#26PROCESS FOR SPRAYING NATAMYCIN ONTO BAKERY PRODUCTS AND USE OF HEAT FOR THE REMOVAL OF SOLVENT FROM BAKED PRODUCTS
#27CHILLED PRODUCT OF COOKED FOOD, FROZEN PRODUCT OF COOKED FOOD, STORAGE METHOD AND STORAGE APPARATUS
#28METHOD OF PREVENTING STALING IN BAKED GOODS
#29PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
#30PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
#31Preparation of an edible product from dough
#32Edible barriers
#33Composition for the surface treatment of foods
#34Plasma thin-film deposition method
#35Preparation of an edible product from dough
#36Bakery product which is protected against spoilage and process for preventing mould spoilage of bakery products
#37Method for producing baked objects, at least parts of which are a glossy brown
#38Apparatus and method for mixing a gas and a liquid
#39Food preservative method and system using vanillin and constituent having isothiocynate compound
#40Baked product with increased shelf life and process for increasing the shelf life of baked products
#41Baked product with increased shelf life and process for increasing the shelf life of baked products
#42Preparation of an edible product from dough
#43Composite food product