2888 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances Vegetable material
Edible Container For Foodstuffs And Process For Producing The Same
#302Procyanidin-L-arginine combinations
#303Processed Flour Food Containing Added Bilberries and Method of Coloring The Food
#304Production of gluten-free food products using timothy grass
#305Pressed Agglomerates Suitable for Consumption
#306Method for the production of integrally flavored non-fried snacks
#307Flaxseeds for body weight management
#308Dry Mixtures for Making Dough for Bread and Methods for Production Thereof
#309Dry psyllium husk incorporated dough products and method of preparation thereof
#310Low-calorie foods and process of making the same
#311Flour products having multi-flavor, multi-variety, and rich nutrition
#312Baked goods comprising high-potency sweetener
#313FOOD COMPOSITIONS
#314Method for producing bread
#315Vegetable dough, a process for its production and vegetable bakery products made therewith
#316Soft wheat flour with high bran content, process for its production and bakery products containing it
#317Waxy corn starch and whole grain cereals
#318Process for extracting cocoa polyphenols from cocoa beans
#319Emulgating agent from cereal grains
#320Method for manufacturing rice flour having good rheological and sensory characteristics, rice flour produced by the same methods and instant rice soup comprising the rice flour
#321Method for the production of food with slowed release of nutriments
#322Methods for weight management
#323Food flours with specific technological characteristics and low allegenicity
#324Extract of ogalpi, erectile dysfunction fanning healthy food and erectile dysfunction treating agent containing the same
#325High fibre bread and bread improver compositions
#326Anti-obestic composition
#327Particulate-based ingredient delivery system
#328Nutraceutical compositions and use thereof
#329Rice flour compositions
#330Acid-thickened food compositions and products
#331Processing of teff flour
#332Composition containing as the active ingredient componantes from salvia sclarea seed
#333Process for reducing the acrylamide content of heat-treated foods
#334Rolled food item and method for formation of same
#335Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients
#336Microwaveable dough compositions
#337Delivery system for low calorie bulking agents
#338Bread product and method for its production
#339Low-carbohydrate digestible hydrocolloidal fiber compositions
#340Gallocatechin gallate-containing composition
#341Process of extracting citrus fiber from citrus vesicles
#342Food additive, baked food composition and method for lowering blood cholesterol
#343Extruded ingredients for food products
#344Non-bleeding and edible color film coating for seeds and the like
#345Low carbohydrate flour additive
#346Cholesterol-lowering batter-based food composition and method for making same
#347Method for extracting juice from plant material containing terpene glycosides and compositions containing the same
#348Compositions for preventing or ameliorating multiple risk factor syndromes
#349Method and system for weight management
#350Coated soy product and method for coating
#351Novel nutraceutical compositions comprising boitin
#352Process for the preparation of a high protein nutritious baked snack food
#353Extruded ingredients for food products
#354Process for producing fermented breads comprising rice flour as the main component
#355Nutritional and energy reduced fiber-based baking ingredient having low glycemic index
#356Technology of cracker production to improve the condition of sick people
#357Image variety on edible substrates
#358Anti-diabetic diet and method for providing a proportioned ground food
#359Protein enhanced low carbohydrate snack food
#360Konjac-mannan and ginseng compositions and methods and uses thereof
#361Cochleate preparations of fragile nutrients