3416 ⎘
Milk preparations; Milk powder or milk powder preparations; Fermented milk preparations; Treatment using microorganisms or enzymes using additives Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
YOGURT AND YOGURT PRODUCTION
#2COMPOSITIONS COMPRISING CHOLINE AND OMEGA-3 FATTY ACID TO NUTRITIONALLY ENHANCE FOOD PRODUCTS
#3SWEETENED DAIRY PRODUCTS WITH STEVIOL GLYCOSIDES AND LACTASE ENZYME
#4PROCESS FOR MAKING A DAIRY BEVERAGE WITH IMPROVED NUTRITION
#5hypoallergenic milk with immune enhancing function and preparation method thereof
#6FORTIFIED MILK COMPOSITIONS AND THEIR PROCESSES OF PREPARATION
#7USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
#8FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME
#9WELLBEING SUPPLEMENT FOR POSTPARTUM MATERNAL NUTRITION
#10Agent for Adjusting Hardness of Lens of Eye
#11LOW SUGAR ACIDIFIED PRODUCT
#12STERILE FILTERED LACTASE PREPARATION COMPRISING SALT WITH MONOVALENT CATION
#13NON-AQUEOUS LIQUID AND SEMI-SOLID FORMULATIONS OF AMORPHOUS CALCIUM CARBONATE
#14LIQUID DRINK AND PRODUCTION METHOD
#15ENCAPSULATED AMORPHOUS CALCIUM CARBONATE COMPOSITIONS
#16Sweetened dairy products with steviol glycosides and lactase enzyme
#17Use and composition of buffer formulation with multiple pH values and protein digestion enhancer
#18BACTERIAL COMPOSITION FOR CONTROLLING FUNGAL SPOILAGE AND USES THEREOF
#19Hydroxyapatite, cosmetic, food, and method for producing the same
#20COMPOSITIONS COMPRISING CHOLINE AND OMEGA-3 FATTY ACID TO NUTRITIONALLY ENHANCE FOOD PRODUCTS
#21Method for Producing an Acidified Milk Product
#22FOOD/BEVERAGE PRODUCT, AGENT FOR MASKING OFF-FLAVOR IN FOOD/BEVERAGE PRODUCT, AND METHOD FOR MASKING OFF-FLAVOR IN FOOD/BEVERAGE PRODUCT
#23Food products and systems and methods of making same
#24MAGNESIUM ION AS ANTIBACTERIAL AGENT
#25METHODS FOR PRODUCING STIRRED YOGURT
#26Fortified milk compositions and their processes of preparation
#27Methods for making high-protein greek yogurt using membrane systems before and after fermentation
#28PROCESS FOR MAKING A DAIRY BEVERAGE WITH IMPROVED NUTRITION
#29USE AND COMPOSITION OF BUFFER FORMULATION WITH MULTIPLE PH VALUES AND PROTEIN DIGESTION ENHANCER
#30Milky Beverage, Method for Producing Milky Beverage, and Method for Improving Flavor of Milky Beverage
#31Methods for making shelf-stable cultured dairy products
#32Liquid flavouring ingredient produced by fermentation
#33FOOD PROTECTING COMPOSITION FOR MEAT, MEAT PRODUCTS AND DAIRY PRODUCTS
#34PROBIOTIC BEVERAGES CONTAINING A CANNABINOID
#35HYALURONIC ACID PRODUCTION PROMOTING AGENT
#36IRON AMINO ACID COMPOUNDS, METHOD FOR PREPARING IRON AMINO ACID COMPOUNDS, COMPOSITIONS CONTAINING IRON AMINO ACID COMPOUNDS, AND USES THEREOF
#37WELLBEING SUPPLEMENT FOR POSTPARTUM MATERNAL NUTRITION
#38RECOMBINANTLY EXPRESSED TASTE MODIFYING POLYPEPTIDES AND PREPARATIONS AND FORMULATIONS COMPRISING THE SAME
#39LACTASE ENZYMES WITH IMPROVED PROPERTIES
#40USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
#41BIFIDOBACTERIUM LONGUM NCIMB 41676
#42Food products and systems and methods of making same
#43Hypoallergenic infant formula and methods for preparing the same
#44COMPOSITION
#45strain imparting high thickness and/or high ropiness and/or high mouth thickness to a dairy product produced therewith and uses thereof
#46Sweetened dairy products with steviol glycosides and lactase enzyme
#47Sweetened strained fermented dairy product comprising steviol glycosides and further additives
#48FERMENTED DAIRY PRODUCT COMPRISING A STEVIOL GLYCOSIDE COMPOSITION AND SPECIFIC STEVIOL GLYCOSIDES COMPOSITIONS
#49Sterile filtered lactase preparation comprising salt with monovalent cation
#50HYDROXYAPATITE, COSMETIC, FOOD, AND METHOD FOR PRODUCING THE SAME
#51Methods for making shelf-stable cultured dairy products
#52NOVEL FERMENTED MILK PRODUCT AND METHOD FOR PRODUCING THE SAME
#53MAGNESIUM ION AS ANTIBACTERIAL AGENT
#54PROCESS FOR THE PRODUCTION OF CHEESE
#55CITRULLINE-CONTAINING FERMENTED MILK AND METHOD FOR PRODUCING SAME
#56METHODS FOR THE PREPARATION OF FERMENTED PRODUCTS COMPRISING BIFIDOBACTERIA
#57Methods for making high-protein Greek yogurt using membrane systems before and after fermentation
#58CASEIN MICELLES FOR NANOENCAPSULATION OF HYDROPHOBIC COMPOUNDS
#59FLAVOURED MILK PRODUCT
#60Iron amino acid compounds, method for preparing iron amino acid compounds, compositions containing iron amino acid compounds, and uses thereof
#61Fish egg extracts, omega-3 lipid-based compositions and uses thereof
#62Iron-fortified food composition
#63METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#64REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF
#65Method for producing fermented milk food
#66Hyaluronic acid production promoting agent
#67FLAVOR MODULATION BY BIO-PROCESSING USING FLAVOR FORMING BACTERIA STRAINS
#68Dietary composition with probiotics and prebiotics
#69Natural compositions containing eggshell calcium, organic honey and lemon
#70Non-aqueous liquid and semi-solid formulations of amorphous calcium carbonate
#71Encapsulated amorphous calcium carbonate compositions
#72Fermented milk product and method for producing the same
#73GLUCANASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM
#74Method of treating protozoal gastrointestinal disorders in immunocompromised patients
#75Methods for making shelf-stable cultured dairy products
#76Prebiotic compositions and uses thereof
#77REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF
#78Food composition comprising desferrichrysin
#79Fermented Dairy Product Comprising Microcapsules And Process For Preparing The Same
#80Method and System for Improving Yogurt Texture During Yogurt Manufacture
#81CASEIN MICELLES FOR NANOENCAPSULATION OF HYDROPHOBIC COMPOUNDS
#82Powdered milk product and method for producing the same
#83Fermented milk product and method for producing the same
#84Polyhydroxylated pentacyclic triterpene acids as HMG-COA reductase inhibitors
#85Calcium phosphate dispersion composition
#86MILK-BASED COMPOSITIONS AND PROCESS OF MAKING THE SAME
#87Composition Comprising a Calcium Salt, Preparation Process and Use in Food Products
#88Glucanases, nucleic acids encoding them and methods for making and using them
#89Taste-improving peptide
#90Portable and collapsible device and methods
#91Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacterial strains
#92Bacteria (−) mutants with increased vitamin K
#93Cysteine granules and use thereof as growth stimulants
#94Use of iminocyclitols as inhibitors of bacterial adherence to epithelial cells
#95Methods for fortifying dairy products with a premix emulsion
#96PASTEURISED AND FERMENTED DAIRY PRODUCT SUPPLEMENTED WITH CALCIUM AND VITAMIN D AND PROCEDURE FOR PREPARING SUCH PRODUCT
#97ORAL COMPOSITION FOR REDUCING WRINKLE FORMATION
#98Composition for promoting collagen production
#99Laminin-332 product on stimulating composition
#100Fermented food products containing probiotic strains
#101Protecting bioactive food ingredients using microorganisms having reduced metabolizing capacity
#102BACTERIA THYA(-) MUTANTS WITH INCREASED VITAMIN K
#103NOVEL USE OF COMPOUNDS FOR TREATING AND ALLEVIATING CELLULITE
#104Process for the preparation of a reduced lactose milk product
#105GLUCANASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM
#106METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#107ENCAPSULATED SALTS AND USE IN HIGH ACID BEVERAGES
#108PREMIX EMULSION
#109Whey Protein Hydrolysate Containing Tryptophan Peptide Consisting of Alpha Lactalbumin and the Use Thereof
#110CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME NUTRITION OF SKIM MILK IN THE HUMAN DIET
#111Method for producing modified milk
#112METHOD OF TREATMENT USING ANTIMICROBIAL COMPOSITION
#113IRON SOURCE PRODUCT IN THE FORM OF CAPSULES AND PROCESS FOR THEIR PREPARATION
#114Lactobacillus helveticus strains for producing hypotensive peptides
#115Hydrolysed Casein Product Comprising Tripeptides IPP and/or VPP
#116NITRATE REDUCTION BY A PROBIOTIC IN THE PRESENCE OF A HEME
#117Beta-casein assemblies for enrichment of food and beverages and methods of preparation thereof
#118GROWTH MEDIUM FOR LACTIC ACID BACTERIA
#119Taste and flavor modulation by biotransformation in milk products
#120DAIRY PRODUCT AND PROCESS
#121Agent For Improving Viability of Lactic Acid Bacteria
#122Use of gum arabic for improving the growth and survival of bifidobacteria
#123PREMIX EMULSION
#124Carbohydrate modifying agent and drinks containing the modifying agent
#125Food Composition Containing Polyphenols
#126Food
#127NOVEL USE OF COMPOUNDS AND COMBINATIONS OF COMPOUNDS FOR IMPROVING THE PHYSICAL APPEARANCE
#128Use of composition for manufacture of medicant and method for inhibiting formation of body fat
#129Peptides having a health benefit and compositions comprising them
#130CYSTEINE GRANULES AND USE THEREOF AS BIFIDOBACTERIUM ANIMALIS LACTIS GROWTH STIMULANTS
#131CASEIN MICELLES FOR NANOENCAPSULATION OF HYDROPHOBIC COMPOUNDS
#132Flavor improving agent
#133ANTIMICROBIAL PEPTIDES AND BACTERIAL STRAINS THAT PRODUCE THEM
#134Healthy Food Product
#135Method for making lactose removed milk
#136Non-fat dry milk production processes for cheesemaking
#137USE OF THERAPEUTICALLY USEFUL PEPTIDES
#138Stabilization of Milk-Based Products
#139High pressure processing of bioactive compositions
#140Method of Preparing a Food Ingredient and Food Product Having Angiotensin-I-Converting Enzyme Inhibiting Properties and Products Thus Obtained
#141Method of manufacturing a cultured edible product comprising omega-3 polyunsaturated fatty acids and iron
#142Low-Energy, Non-Fat Milk Beverage of High Calcium Content, and Method
#143Healthy food product
#144Method of manufacturing an edible product comprising fruit, omega-3 polyunsaturated fatty acids and iron
#145Glucanases, nucleic acids encoding them and methods for making and using them
#146Modified Proteins With Altered Aggregation Properties
#147Fermented food products containing probiotics strains, and method for preparing same
#148High Pressure Processing of Metal Ion Lactoferrin
#149Novel Nutraceutical Compositions
#150PROTECTION OF BIOACTIVE FOOD INGREDIENTS BY MEANS OF ENCAPSULATION
#151PROTECTING BIOACTIVE FOOD INGREDIENTS USING MICROORGANISMS HAVING REDUCED METABOLIZING CAPACITY
#152Method for Protecting Bioactive Food Ingredients Using Decoy Ingredients
#153Acidified whey protein compositions and methods for making them
#154ENZYMATIC PROCESS FOR OBTAINING INCREASED YIELD OF LACTOBIONIC ACID
#155Process for producing yoghurt with controlled texture and consistency
#156Enzymatic process for obtaining increased yield of lactobionic acid
#157Synergistic effect of compositions comprising carotenoids selected from lutein, beta-carotene and lycopene
#158Fresh cheese products containing biogenerated flavor components and methods for producing
#159Hydrolysed casein product comprising tripeptides IPP and/or VPP
#160Nutraceutical compositions and use thereof
#161Fermented milk product comprising tripeptide vpp and/or ipp
#162Dairy beverage and method of preparation thereof
#163Fermented food product comprising soy protein
#164Novel nutraceutical compositions comprising epigallocatechin gallate
#165Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof
#166Novel nutraceutical compositions comprising boitin
#167Milk improved by treatment with proteases and methods for its preparation
#168Method for manufacturing proteoses derived from animal protein and manufacturing food containing the proteoses
#169Nutritional composition for treating an immune condition
#170Calcium fortified dairy products
#171Stabilization of milk-based products
#172Use of natriuretic peptides as antibiotically active substances for the treatment of bacterial infections
#173Magnesium-enriched compositions