3402 ⎘
Milk preparations; Milk powder or milk powder preparations; Fermented milk preparations; Treatment using microorganisms or enzymes; Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae Other enzymes
Protein compositions with high isoelectric proteins
#2PRODUCTION METHOD FOR PROTEIN FERMENTED FOOD OR BEVERAGE
#3PROCESS FOR TREATING PROTEIN-CONTAINING COMPOSITIONS
#4PROCESS FOR PRODUCTION OF A FERMENTED MILK PRODUCT USING GLUCOSE-FRUCTOSE OXIDOREDUCTASE
#5QUORUM QUENCHING ENZYME, AND METHODS OF USING SAME
#6ENZYME COMPOSITION FOR FOOD PRODUCTS
#7DAIRY-BASED ZERO SUGAR FOOD PRODUCT AND ASSOCIATED METHOD
#8LACTOSE REDUCED DAIRY POWDER
#9METHODS FOR PREPARING A STABILIZED DRINKING YOGHURT
#10MODIFICATION OF STEVIOL GLYCOSIDES BY GLUCOSYLTRANSFERASE ENZYMES
#11METHOD FOR PRODUCING A SOLID INGREDIENT, SOLID INGREDIENT WHICH CAN BE OBTAINED BY IMPLEMENTING SAID PRODUCTION METHOD, AND USES OF SAID INGREDIENT
#12FERMENTED MILK, MANUFACTURING METHOD THEREFOR, AND DEPHOSPHORYLATED MILK
#13LIPASES, COMPOSITIONS, METHODS AND USES THEREOF
#14Edible Thermal Pressure Molded Composites with Defined Material Characteristics
#15Process for Preparing an Acidified Milk Product
#16CROSS-LINKED MILK PROTEIN CO-PRECIPITATE
#17METHOD FOR PRODUCING MILK PRODUCTS WITH MODIFIED FIRMNESS AND/OR GELATION TIME AND PRODUCTS OBTAINED
#18Method for Producing an Acidified Milk Product
#19METHODS FOR PRODUCING STIRRED YOGURT
#20Protein compositions with high isoelectric proteins
#21Enzymes and methods for cleaving n-glycans from glycoproteins
#22ENZYME PRODUCT WITH BETA-GALACTOSIDASE
#23DAIRY PRODUCTS AND METHODS FOR PRODUCING THEM
#24USE OF GLUCOSYL TRANSFERASE TO PROVIDE IMPROVED TEXTURE IN FERMENTED MILK BASED PRODUCTS
#25ENZYMATIC IN-SITU FORTIFICATION OF FOOD WITH FUNCTIONAL CARBOHYDRATES
#26CHEESE HAVING SHEEP-LIKE AND/OR GOATY FLAVOUR ATTRIBUTES
#27Enzymes and methods for cleaving n-glycans from glycoproteins
#28FERMENTED MILK PRODUCT AND PREPARATION THEREOF USING PHOSPHOLIPASE
#29Plant-Based Whey Protein and Methods for Producing Plant-Based Whey Protein from By-Products and Waste-Streams
#30Protein deamidase
#31Enzymes and methods for cleaving N-glycans from glycoproteins
#32Enzymes and methods for cleaving N-glycans from glycoproteins
#33Modified lipase and use thereof
#34Process for preparing oligo-saccharide enhanced milk products
#35Enzymes and methods for cleaving N-glycans from glycoproteins
#36Recombinant host cell expressing beta-galactosidase and/or transgalactosylating activity deficient in mannanase, cellulase and pectinase
#37FLAVOURED MILK PRODUCT
#38METHOD FOR DEACIDIFYING, NEUTRALIZING OR ALKALINIZING AN ACID DAIRY COMPOSITION
#39METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#40USE OF PHOSPHOLIPASE C
#41NOVEL CROSSLINKED POLYMERIC SUBSTRATES METHODS OF PREPARATION AND END USE APPLICATIONS OF THE SUBSTRATES
#42Beta-hexosyl-transferases and uses thereof
#43Method and compositions for reducing immunorecognition of dietary protein
#44METHOD FOR MAKING YOGURT OR ANOTHER FERMENTED MILK-BASED PRODUCT
#45Methods for producing dairy products
#46METHOD FOR THE PREPARATION OF AN ACID DAIRY DRINK AND SAID ACID DAIRY DRINK
#47Protein deamidase
#48Modified lipase and use thereof
#49Enzymes and methods for cleaving N-glycans from glycoproteins
#50Diagnosis and treatment of incipient diabetes
#51CHEESE HAVING SHEEP-LIKE AND/OR GOATY FLAVOUR ATTRIBUTES
#52Use of glycosidase in preparation of a milk product
#53Polypeptides having transgalactosylating activity
#54Beta-hexosyl-transferases and uses thereof
#55Powdered milk product and method for producing the same
#56Enzymes and methods for cleaving N-glycans from glycoproteins
#57LIPASES WITH HIGH SPECIFICITY TOWARDS SHORT CHAIN FATTY ACIDS AND USES THEREOF
#58Use of glycosidase in preparation of a milk product
#59Polypeptides having transgalactosylating activity
#60ICE CREAM OR ICE CREAM-LIKE PRODUCT AND METHOD FOR PRODUCING SAME
#61USE OF SIALIDASE IN DAIRY TECHNOLOGY
#62NOVEL PREBIOTICS
#63Method For Producing Fractions of a Milk Composition
#64FOOD PRODUCTS HAVING IMPROVED HEAT STABILITY
#65METHOD
#66Method to increase the absorption of unsaturated fatty acids by human infants
#67Product and process for its preparation
#68METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#69METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#70METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#71Lipases with high specificity towards short chain fatty acids and uses thereof
#72Method for producing modified milk
#73PROCESSED FOOD AND METHOD OF PRODUCING THE SAME
#74Methods for reducing glycemic value of dairy compositions
#75REMOVING GAS ADDITIVES FROM RAW MILK
#76Taste and flavor modulation by biotransformation in milk products
#77Method of using lipid acyltransferase
#78AGENT AND METHOD FOR IMPROVING SURVIVABILITY OF LACTIC ACID BACTERIUM, AND FOOD COMPOSITION
#79NOVEL PREBIOTICS
#80Method For Producing An Acidified Milk Drink
#81METHOD OF PREPARING DAIRY PRODUCTS CONTAINING NO GLUCIDE
#82Method for producing fractions of a milk composition
#83Crosslinked polymeric substrates methods of preparation and end use applications of the substrates
#84Alkaline phosphatase for treating an inflammatory disease of the gastro-intestinal tract
#85Method
#86Soluble composition having enzymatic activity and improved stability
#87Process for producing cheese
#88Process for Producing Cheese
#89Dairy products and method of manufacturing the same
#90Method of using lipid acyltransferase
#91Lysozyme fortified milk and milk products
#92Method of using lipid acyltransferase
#93Process for producing a carbohydrate composition
#94Preparation and food product comprising an active phytase
#95Method of using lipid acyltransferase
#96Method
#97Process for producing cheese
#98Dairy-based zero sugar food product and associated method