3388 ⎘
Preservation of milk or milk preparations by addition of preservatives
Sub-classes:NOVEL STRAINS OF CARNOBACTERIUM MALTAROMATICUM AND USES THEREOF
#2Methods, devices and compositions for preserving human milk
#3COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#4PROCESS FOR REDUCING OXIDATION OF A FOODSTUFF AND RELATED COMPOSITIONS
#5AGENT FOR SUPPRESSING HEAT-RESISTANT ACIDOPHILIC BACTERIA, METHOD FOR PREVENTING CONTAMINATION WITH HEAT-RESISTANT ACIDOPHILIC BACTERIA, AND BEVERAGE
#6IODOPHOR COMPOSITION WITH IMPROVED STABILITY IN THE PRESENCE OF ORGANIC MATERIAL
#7FOOD PROTECTING COMPOSITION FOR MEAT, MEAT PRODUCTS AND DAIRY PRODUCTS
#8HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE
#9Non-browning lactose-free milk powder and methods of making same
#10Compositions and methods of treating edible matter and substrates therefor
#11Non-browning lactose-free milk powder and methods of making same
#12Compositions and methods of treating edible matter and substrates therefor
#13IODOPHOR COMPOSITION WITH IMPROVED STABILITY IN THE PRESENCE OF ORGANIC MATERIAL
#14Method for inactivating
#15NUTRITIONAL COMPOSITIONS CONTAINING BUTYRATE AND USES THEREOF
#16Highly functional cellulose composite
#17BACTERIALLY FORMED MICROCIN S, A NEW ANTIMICROBIAL PEPTIDE, EFFECTIVE AGAINST PATHOGENIC MICROORGANISMS, E.G. ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
#18Method for controlling microbiological contamination in a heat exchanger while processing a food product
#19Antimicrobial Compositions and Use Thereof in Food Preservation
#20Ingredients for delaying milk fat oxidation
#21Metabolically engineered cells for the production of resveratrol or an oligomeric or glycosidically-bound derivative thereof
#22CONCENTRATE-TYPE MILK-BASED ACIDIC BEVERAGE AND METHOD FOR PRODUCING THE SAME
#23Use of a composition comprising an antimicrobial peptide as a food preservative
#24Metabolically engineered cells for the production of resveratrol or an oligomeric or glycosidically-bound derivative thereof
#25Highly Active Antioxidant Based on Trehalulose
#26FLAVORED DAIRY BEVERAGES HAVING A STABILIZING SYSTEM
#27Highly functional cellulose composite
#28SHELF-STABLE FOOD PRODUCTS AND METHODS OF MAKING SAME
#29Photodegradation resistant beverage
#30Use of a composition comprising an antimicrobial peptide as a food preservativeuse of a composition comprising an antimicrobial peptide as a food preservative
#31Methods for passive immunization
#32PURIFIED PYRROLOQUINOLINE QUINONE FORTIFIED FOOD
#33Products and methods to prevent infections
#34HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE
#35MULTI-NUTRIENT MILK FORTIFIER
#36Solubilizates of preservatives and method for producing the same
#37Dairy composition with probiotics and anti-microbial system
#38Purified pyrroloquinoline quinone fortified food
#39ANTI-DEGRADATION AGENT
#40Metabolically engineered cells for the production of resveratrol or an oligomeric or glycosidically-bound derivative thereof
#41Volatile sulfide production inhibitor and method for inhibiting the production of volatile sulfide using the inhibitor
#42Preservatives for food
#43High pressure processing of bioactive compositions
#44Metabolically engineered cells for the production of resveratrol or an oligomeric or glycosidically-bound derivative thereof
#45High Pressure Processing of Metal Ion Lactoferrin
#46Rhamnolipid compositions and related methods of use
#47Consumer product comprising a natural preservative system and a method for making the same