3461 ⎘
Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk Addition of, or treatment with, microorganisms
METHOD FOR MANUFACTURING SOY YOGURT WITH SIGNIFICANTLY IMPROVED TASTE AND TEXTURE
#2STRAIN OF LACTIC-ACID-STRESS-TOLERANT ZYGOSACCHAROMYCES BAILII CAPABLE OF ACHIEVING HIGH-YIELD PRODUCTION OF ETHANOL AND FLAVOR COMPOUNDS
#3USE OF PLANT FIBERS TO IMPROVE FLAVOR OF FERMENTED PRODUCTS
#4SWEETENED DAIRY PRODUCTS WITH STEVIOL GLYCOSIDES AND LACTASE ENZYME
#5LEGUMINOUS PROTEIN EXTRACT HAVING IMPROVED ACID-GELLING PROPERTIES
#6LACTICASEIBACILLUS PARACASEI FMBL L23249 FJX AND USE THEREOF
#7SOY MILK AND RELATED PRODUCTS, AND METHODS OF PRODUCING THEREOF
#8PROCESS FOR PREPARING FERMENTED DAIRY PRODUCT ANALOGUE WITH NON-DAIRY INGREDIENTS COMPRISING BETA-GLUCANS
#9SHELF-STABLE FERMENTED PLANT-BASED FOOD PRODUCT PACKAGED IN A FLEXIBLE CONTAINER AND PROCESS FOR PRODUCING SUCH PRODUCT
#10MODIFIER FOR FERMENTED PLANT-BASE DRINKS OR FOODS
#11FERMENTED PLANT-BASED COMPOSITIONS AND PROCESSES OF PREPARING THE SAME
#12PLANT-BASED PROTEIN MIXTURES
#13FERMENTED BEVERAGE COMPOSITION COMPRISING NUTS, OPTIONALLY SEEDS, AND LEGUME
#14LACTOCOCCUS STRAINS
#15READY-TO-EAT AND READY-TO-DRINK PRODUCTS
#16USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
#17COMPOSITIONS AND METHODS FOR PRODUCING FERMENTED PLANT-BASED COMPOSITIONS HAVING CREAM FLAVOR
#18PRODUCTION METHOD FOR OBTAINING HAZELNUT YOGHURT
#19PRODUCTION METHOD FOR OBTAINING CHEESE FROM HAZELNUT MILK
#20LACTOBACILLUS BULGARICUS FOR USE IN PREPARATION OF FERMENTED PRODUCTS
#21MANUFACTURING METHOD OF VEGETABLE LACTIC ACID BACTERIA FERMENTED ALMOND MILK
#22PREPARATION OF PLANT-BASED FERMENTED PRODUCTS EMPLOYING COMBINATION OF MICROORGANISM AND PROTEASE ENZYME, PREFERABLY METALLOPROTEASE
#23FERMENTED PLANT PROTEINS
#24FLAVORED FIBER BLENDS AND THEIR COMESTIBLE USE
#25OIL-IN-WATER EMULSION CONTAINING INTERESTERIFIED OIL AND/OR FAT
#26WELLBEING SUPPLEMENT FOR POSTPARTUM MATERNAL NUTRITION
#27LACTIC ACID BACTERIAL STRAINS WITH IMPROVED TEXTURIZING PROPERTIES
#28FERMENTED PLANT PROTEINS
#29PLANT-BASED YOGURT PRODUCT
#30EDIBLE NON-ANIMAL DAIRY SUBSTITUTE PRODUCT COMPRISING FIBROUS MYCELIUM AS PROTEIN AND INSOLUBLE FIBER COMPONENT AND METHODS OF PRODUCING SUCH
#31PRODUCT ANALOGS OR COMPONENTS OF SUCH ANALOGS AND PROCESSES FOR MAKING SAME
#32Process for Preparing a Plant-Based Fermented Dairy Alternative
#33METHOD FOR PRODUCING FERMENTED FOOD OR BEVERAGE, AND ANAEROBIC FERMENTATION METHOD
#34WALNUT YOGURT AND PREPARATION METHOD THEREOF
#35A PROCESS FOR PREPARING A PROTEIN CONTAINING FERMENTED PLANT BASED PRODUCT
#36PROCESS FOR PREPARING SHELF-STABLE PLANT-BASED FERMENTED DAIRY DRINK ANALOGUES AND SHELF-STABLE PLANT-BASED FERMENTED DAIRY DRINK ANALOGUES THEREOF
#37EMULSION WITH LUPINE PROTEIN
#38METHOD OF PRODUCING PROCESSED PROTEIN
#39METHOD FOR PRODUCING PLANT-BASED MILK FERMENTATION PRODUCT
#40NON-DAIRY BUTTERMILK POWDER DERIVED FROM A HYPOALLERGENIC PLANT-BASED SUBSTRATE
#41PROCESS FOR PREPARING SHELF-STABLE PLANT-BASED YOGURT ANALOGUES AND YOGURT ANALOGUES THEREOF
#42PRODUCTION OF DAIRY AND DAIRY ANOLOGUE PRODUCTS WITH PICHIA KLUYVERI YEAST
#43Methods for making pulse protein concentrates
#44METHODS FOR PRODUCING A FERMENTED PLANT-BASED FOOD PRODUCT
#45METHODS OF PROCESSING CULINARY NUTS AND EXTRACTION PRODUCTS OBTAINED BY THE SAME
#46METHOD FOR PRODUCING PLANT-BASED FERMENTED MILK
#47Dairy product analogs and processes for making same
#48LACTOBACILLUS HARBINENSIS AND APPLICATION THEREOF
#49ACCELERATING THE ACIDIFICATION SPEED OF LACTIC ACID BACTERIA
#50METHOD FOR PRODUCING A HIGH-PRESSURE TREATED PLANT SEED BASE PRODUCT, AND PLANT SEED BASE PRODUCT
#51PROCESS FOR THE MANUFACTURING OF FERMENTED DAIRY PRODUCT SUBSTITUTES
#52Sweetened dairy products with steviol glycosides and lactase enzyme
#53FERMENTED PLANT-BASED PROBIOTIC COMPOSITIONS AND PROCESSES OF PREPARING THE SAME
#54NOVEL LACTOBACILLUS PLANTARUM STRAIN USEFUL FOR INTESTINAL CALCIUM ABSORPTION
#55METHOD FOR PRODUCING A PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, AND PREFERABLY VEGAN FINAL FOOD PRODUCT
#56TEXTURING L. LACTIS WITH UNIQUE EPS GENE CLUSTERS
#57FERMENTED COMPOSITIONS AND PROCESSES OF PREPARING THE SAME
#58Cream substitute comprising pulse protein
#59FERMENTED PLANT-BASED PROBIOTIC COMPOSITIONS AND PROCESSES OF PREPARING THE SAME
#60CULTURED PLANT-BASED DAIRY ALTERNATIVE
#61METHOD FOR PRODUCING MILK PRODUCTS WITH MODIFIED FIRMNESS AND/OR GELATION TIME AND PRODUCTS OBTAINED
#62FLAVOUR MODIFYING INGREDIENT DERIVED FROM DIETARY FIBRE
#63Pediococcus acidilactici CCFM6432 for Alleviating Depression, Food Fermented Thereby and Application Thereof
#64KIT FOR FERMENTING PLANT MILKS
#65Lactobacillus Acidipiscis, Fermented Soymilk, and Preparation Method and Use Thereof
#66RECOMBINANT MILK PROTEIN POLYMERS
#67Calcium concentrate suspension for calcium fortification of food and drinks
#68Methods for making plant protein concentrates
#69WELLBEING SUPPLEMENT FOR POSTPARTUM MATERNAL NUTRITION
#70Methods And Compositions For Consumables
#71USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
#72Plant-based yogurt
#73Non-dairy fermented food product
#74A SOY WHEY-DERIVED BEVERAGE
#75METHODS FOR MAKING PULSE PROTEIN COMPOSITIONS
#76Product analogs or components of such analogs and processes for making same
#77Sweetened dairy products with steviol glycosides and lactase enzyme
#78Sweetened strained fermented dairy product comprising steviol glycosides and further additives
#79SWEETENED DAIRY PRODUCT COMPRISING STEVIOL GLYCOSIDES AND FURTHER ADDITIVES
#80for use in preparation of fermented products
#81Soybean-Derived Composition and Method for Producing Same
#82MANUFACTURING OF PLANT-BASED YOGURT
#83Methods for making plant protein concentrates
#84Dairy product analogs and processes for making same
#85Manufacture of a cereal-based lactic acid-fermented product
#86and use thereof
#87for use in preparation of fermented products
#88EQUOL-PRODUCING LACTIC ACID BACTERIA-CONTAINING COMPOSITION
#89Lactic acid bacteria-fermented soybean foodstuff, and lactic acid bacteria for lactic acid bacteria-fermented soybean foodstuff
#90Product analogs or components of such analogs and processes for making same
#91Mannanase variants
#92FUNCTIONAL FOOD AND THEIR MANUFACTURING PROCESS AS WELL AS THE APPLICATION ON FOOD AND BEVERAGE PRODUCTS
#93Variants of chymosin with improved milk-clotting properties
#94PLANT-BASED MILK ALTERNATIVE COMPOSITION AND METHOD
#95Plant-based yogurt product and method of making same
#96Functional food and their manufacturing process as well as the application on food and beverage products
#97Taste characteristics in soy-based food products using high-protein soybeans
#98Emulsion with lupine protein
#99FORMULATION AND PROCESS FOR MAKING FERMENTED PROBIOTIC FOOD AND BEVERAGE PRODUCTS
#100Strain of subsp. lactis CECT 8145 and use thereof for the treatment and/or prevention of excess weight and obesity and associated diseases
#101Soy milk fermented substance
#102Methods And Compositions For Consumables
#103FUNCTIONAL FOODS CONTAINING BACILLUS COAGULANS AND NON-DAIRY MILK-LIKE COMPOSITIONS
#104NUTRITIONAL COMPOSITIONS DIRECTED TO SUBJECTS HAVING COW'S MILK PROTEIN ALLERGIES
#105Fermentation product containing equol-producing microorganism having maintained equol-producing ability, and method for producing same
#106Solid fermented soy milk product and process for manufacturing same
#107Variants of chymosin with improved milk-clotting properties
#108Soy milk fermentation product and method for producing same
#109Method for producing fermented milk product using sterile full-fat soybean powder as starting material and fermented milk product
#110Protective effects and application of a lactobacillus plantarum on the alleviation of lead toxicity
#111Strain of cadmium-removing bacterium, and uses of the same
#112Genetic cluster of strains of streptococcus thermophilus having unique rheological properties for dairy fermentation
#113Pectic polysaccharide and method for producing same
#114EMULSION COMPRISING LYSO-PHOSPHOLIPIDS
#115Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage
#116Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage
#117Equol-producing lactic acid bacteria-containing composition
#118Fermented food products containing probiotic strains, and their preparation process
#119Multi-coated lactic acid bacteria and preparing method thereof
#120SOY MILK FERMENTATION
#121Fermented food products containing probiotic strains
#122FORTIFYING NON-FAT FOOD PRODUCTS WITH POLYUNSATURATED FATTY ACIDS
#123SYSTEM FOR MAKING PRODUCTS WITH IMPROVED PARTICLE MORPHOLOGY AND PARTICLE DISTRIBUTION AND PRODUCTS
#124Beverage lowering serum cholesterol
#125Genetic cluster of strains of having unique rheological properties for dairy fermentation
#126NEW LACTIC ACID BACTERIA STRAIN,FERMENTED FOOD OR DRINK, AND METHOD FOR PRODUCING THE FERMENTED FOOD OR DRINK
#127Growth inhibition and elimination of methicillin-resistant by lactic acid bacteria
#128Fermentation product containing equol-producing microorganism having maintained equol-producing ability, and method for producing same
#129Method of reducing the purine content of an edible material
#130Composition comprising protein and disperse fat
#131FERMENTED SOYMILK AND METHOD FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF FERMENTED SOYMILK
#132Method for making a dairy composition
#133USE OF PHYTASE IN THE PREPARATION OF A FERMENTED SOY BASED PRODUCT
#134Cream substitute
#135Method for production of water-soluble polysaccharide
#136METHODS OF SEPARATING FAT FROM SOY MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#137FERMENTED PRODUCTS CONTAINING DIETARY FIBERS AND METHODS FOR PREPARING THE SAME
#138Compositions and Methods for Fermented Nutraceuticals
#139Low post-acidifying lactic acid bacteria
#140SYSTEM FOR MAKING PRODUCTS WITH IMPROVED PARTICLE MORPHOLOGY AND PARTICLE DISTRIBUTION AND PRODUCTS
#141USE OF SOY KEFIR POWDER FOR REDUCING PAIN, BLOOD PRESSURE AND INFLAMMATION
#142microorganisms having odor control activity and uses thereof
#143Method for producing a conjugated linoleic acid glyceride
#144LACTIC ACID-FERMENTED SOYBEAN LIQUID COMPOSITION AND METHOD FOR PRODUCTION THEREOF
#145Microfoamed fruit or vegetable puree and method for preparing same
#146Enzymatic process to produce highly functional soy protein from crude soy material
#147Beverage
#148Fermented food products containing probiotics strains, and method for preparing same
#149FUNCTIONAL COMPOSITION
#150FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS AND METHOD FOR PREPARING SAME
#151LACTOBACILLUS-FERMENTED FOOD CONTAINING TOFU PUREE
#152Isoflavone-containing composition
#153Product Which is Fermented Without Lactose From a Shake Comprising Non-Vegetable Dried Fruits and/or Orgeat
#154Method for Producing Sour Milk Products, Method for Treating Milk Therefor, Sour Milk Production Line, Device For Treating Milk for Said Line
#155WHIPPING CREAM COMPRISING TOFU PUREE
#156Bone metabolism improving agent
#157PLANT-DERIVED PROTEIN COMPOSITIONS
#158METHODS OF SEPARATING FAT FROM SOY MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#159Conjugated fatty acid esters
#160Mineral-containing acidic protein drink
#161Food product containing lactic bacteria granules
#162Plant-derived alkaline alpha-galactosidase
#163Fermented foods and process for producing the same
#164WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN
#165Conjugated fatty acid esters
#166Equol-producing lactic acid bacteria-containing composition
#167Symbiotic food products comprising oats and methods for manufacturing the same
#168Method of deflavoring soy-derived materials for use in dough-based and baked products
#169Method of deflavoring soy-derived materials confectionary type products
#170Plant-derived alkaline alpha-galactosidase
#171Method of producing soybean-dairy food
#172Capsules containing vital cells or tissues
#173Method of manufacturing raw material beans drinks and solid fermented food
#174Conjugated fatty acid esters