2882 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic nitrogen compounds; Proteins Microbial proteins
PRODUCTION PROCESS AND FORMULATION OF A SINGLE-CELL PROTEIN BY FERMENTING THE YEAST KLUYVEROMYCES MARXIANUS
#2METHOD FOR REDUCING THE QUANTITY OF SUGAR CONSUMED IN BAKED GOODS
#3PREPARATION OF FUNCTIONAL PROTEINS OF A MICROORGANISM WITH REDUCED LIPID AND/OR NUCLEIC ACID CONTENT
#4FOAMING MATERIAL
#5RECOMBINANT PROTEIN RECOVERY METHODS AND USES THEREOF
#6Compositions and Uses Thereof
#7CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPID CONTENT
#8METHODS OF USING PROTEIN INGREDIENTS TO MAKE DOUGHS, BAKED PRODUCTS, SOUPS, BEVERAGES, AND SNACKS
#9ENZYMATIC BREAK DOWN OF CHLOROGENIC ACID IN SUNFLOWER-CONTAINING PRODUCTS
#10CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPID CONTENT
#11FOOD COMPOSITIONS COMPRISING METHYLOCOCCUS CAPSULATUS PROTEIN ISOLATE
#12PROTEIN COMPOSITIONS AND CONSUMABLE PRODUCTS THEREOF
#13MODIFIED STRAINS OF CHLORELLA VULGARIS AND METHOD OF PRODUCTION
#14Structured High-Protein Meat Analogue Compositions
#15NOVEL MICROALGAL FOOD COMPOSITIONS
#16Protein deamidase
#17METHOD FOR PREPARING FOOD PRODUCTS COMPRISING RYE
#18FOAMING MATERIAL
#19BAKED FOOD PRODUCT WITH ALGAL FLOUR
#20GLUTEN-FREE FOODS CONTAINING MICROALGAE
#21Microalgal flour
#22COMPOSITIONS FOR BAKED PRODUCTS CONTAINING LIPOLYTIC ENZYMES AND USES THEREOF
#23ASPARAGINASE
#24FOAMING MATERIAL
#25MICROALGAL FOOD COMPOSITIONS
#26Protein deamidase
#27Wheat protein-based dough relaxer compositions and methods of producing the same
#28FOODSTUFF
#29EDIBLE PROTEIN AND CARBOHYDRATE GLASS-LIKE COMPOSITIONS
#30NOVEL MICROALGAL FOOD COMPOSITIONS
#31ENHANCED HETEROLOGOUS PRODUCTION OF LIPOXYGENASES
#32MANUFACTURING METHOD FOR IMPROVED PROTEIN-CONTAINING FOOD AND FORMULATION FOR IMPROVING PROTEIN-CONTAINING FOOD
#33isolate from corn and extracts that inhibit the growth of undesirable microorganisms in food products
#34Use of a composition comprising an antimicrobial peptide as a food preservative
#35CRISP BAKED PRODUCTS COMPRISING XYLANASE
#36Enhanced heterologous production of lipoxygenases
#37Use of a composition comprising an antimicrobial peptide as a food preservativeuse of a composition comprising an antimicrobial peptide as a food preservative
#38Use of for treatment of virus infections
#39NOVEL MICROALGAL FOOD COMPOSITIONS
#40Oleaginous Yeast Food Compositions
#41AERATED BAKED PRODUCTS
#42PROTEIN VARIANTS HAVING MODIFIED IMMUNOGENICITY
#43Family 8 enzymes with xylanolytic activity
#44High Protein and High Fiber Algal Food Materials
#45Microalgal Flour
#46BAKED PRODUCTS
#47Gluten-free Foods Containing Microalgae
#48Healthier Baked Goods Containing Microalgae
#49Fungal alpha-amylase variants
#50Use of for treatment of virus infections
#51PREPARATION OF DOUGH AND BAKED PRODUCTS
#52Use of for treatment of autoimmune diseases
#53Enzyme with xylanase activity
#54Bread-Improving Agent and Bread Products Using the Same
#55Nucleic Acid Comprising a Sequence Encoding a Modified Glutenin Polypeptide
#56Microwavable and Oven-Bakable Coated Food Products
#57Fungal Alpha-Amylase Variants
#58Use of family 8 enzymes with xylanolytic activity in baking
#59Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems
#60Polypeptide
#61Protein variants having modified immunogenicity
#62Phaseolamin compositions and methods for using the same
#63Polynucleotides encoding polypeptides having aminopeptidase activity