3734 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Processes of manufacture not relating to composition or compounding ingredients Processes for preparing or treating cocoa beans or nibs
PROCESS TECHNOLOGY AND METHOD FOR PREPARING BIO-INGREDIENTS, FOODS AND BEVERAGES IN ABSENCE OF OXYGEN
#2SWEET COCOA POWDERS
#3NON-ALKALIZED BOILED COCOA POWDER
#4Dark cocoa powders
#5CACAO FRUIT GROUND PRODUCT AND METHOD FOR PRODUCING THE SAME
#6A METHOD OF PROCESSING COCOA BEANS FOR PRODUCING A CHOCOLATE THAT IS HIGH IN ANTIOXIDANT CONTENT, AND CHOCOLATE OBTAINED FROM THE PROCESSED COCOA BEANS
#7METHODS AND APPARATUS FOR PROCESSING CHOCOLATE
#8LACTASE ENZYME INFUSED DAIRY PRODUCTS AND PROCESS
#9CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS, AND METHOD FOR PRODUCING CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS
#10METHOD OF PRODUCING DARK COCOA POWDER
#11METHODS AND APPARATUS FOR PRESERVING FLAVOR IN FOOD PRODUCTS AND SHELF-STABLE FOOD PRODUCTS
#12METHOD, APPARATUS, AND SYSTEM FOR EXTRACTING ESSENTIAL FLAVORANTS FROM PRODUCE
#13COCOA PRODUCT AND METHOD FOR MAKING THEREOF
#14METHODS AND APPARATUS FOR PROCESSING CHOCOLATE
#15Composition and method for producing the same
#16FOODSTUFF AND PRODUCTS, INGREDIENTS, PROCESSES AND USES
#17COCOA-BASED FROZEN DESSERTS AND METHODS OF THEIR MANUFACTURE
#18COCOA EXTRACTION METHODS AND TECHNIQUES
#19Chocolate products, ingredients, processes and uses
#20CHOCOLATE PRODUCTS, INGREDIENTS, PROCESSES AND USES
#21METHODS AND APPARATUS FOR PRESERVING FLAVOR IN FOOD PRODUCTS AND SHELF-STABLE FOOD PRODUCTS
#22Methods for reduced refining during cocoa liquor processing
#23CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS, AND METHOD FOR PRODUCING CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS
#24Systems and methods for winnowing food products
#25Methods and apparatus for processing chocolate
#26Chocolate products, ingredients, processes and uses
#27Method for producing chocolate composition, a chocolate product and a chocolate composition
#28Edible product comprising reconstituted plant material
#29METHODS OF PROCESSING UNFERMENTED FRUIT SEEDS SUCH AS COCOA BEANS OR CUPUACU BEANS
#30Interface and application for designing a chocolate-making experience
#31Edible product comprising reconstituted plant material
#32Space-capsule bean roasting method and system
#33Methods for reduced refining during cocoa liquor processing
#34FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS
#35PROCESSING CACAO BEANS
#36TOCOTRIENOL COMPOSITION
#37Apparatus for drying and/or roasting beans or nibs
#38Methods and apparatus for processing chocolate
#39COCOA PRODUCTS BASED ON UNFERMENTED COCOA BEANS AND METHODS FOR PREPARING THE SAME
#40Systems and methods for winnowing food products
#41Cocoa extracts, cocoa products and methods of manufacturing the same
#42Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same
#43Enhancement of cocoa quality and flavor by using yeast starter culture for cocoa fermentation
#44METHODS OF REDUCING CONTAMINANTS IN COCOA BEANS
#45PROCESS FOR COLD BREWING CACAO IN WATER BASED SOLUTION
#46Process for producing dark brown natural cocoa
#47Processes for producing dark red and dark brown natural cocoa
#48METHODS OF PROCESSING UNFERMENTED FRUIT SEEDS
#49METHOD AND DEVICE FOR DRYING AND/OR ROASTING A FOOD
#50Edible product comprising reconstituted plant material
#51Cocoa bean processing methods and techniques
#52Process for producing red or purple cocoa-derived material
#53COCOA SENSORY CHARACTERISTICS
#54COCOA SENSORY CHARACTERISTICS
#55PROCESS FOR PRODUCING COCOA HUSK EXTRACT
#56Microbial composition for the fermentation of cocoa material
#57Cocoa bean processing methods and techniques
#58Method of washing cocoa beans to improve the quality of the cocoa products obtained from such beans
#59METHOD FOR PROCESSING COCOA BEANS
#60METHOD FOR PROCESSING COCOA BEANS
#61Method for processing cocoa beans
#62Process for producing high flavour cocoa
#63Process for making red or purple cocoa material
#64NUTRITIONALLY SUITABLE COCOA FOR ANIMAL FEED
#65METHOD FOR FLAVOURING COCOA BEANS
#66PROCESS FOR PREPARING A HIGHLY-SOLUBLE COCOA EXTRACT
#67METHOD OF PRODUCING COCOA MASS, AND CHOCOLATE AND OTHER COCOA CONTAINING PRODUCTS PRODUCED FROM THE COCOA MASS
#68Process for preparing red cocoa ingredients, red chocolate, and food products
#69Chocolate and Method of Producing the Same
#70Cocoa beans with reduced polyphenol oxidase activity and high polyphenol content
#71PROCESSING COCOA BEANS AND OTHER SEEDS
#72Processes for making chocolate
#73COCOA INGREDIENTS HAVING ENHANCED LEVELS OF STILBENE COMPOUNDS AND METHODS OF PRODUCING THEM
#74METHOD AND APPARATUS FOR PRODUCING COCOA PRODUCTS
#75PROCESS FOR PRODUCING COCOA POLYPHENOL CONCENTRATE
#76Food Ingredients With Reduced Sourness At Low pH
#77Method For Producing Fat and/or Solids From Beans and Compositions Containing Cocoa Polyphenols
#78Partially Defatted Cocoa Solids Containing Conserved Amounts of Cocoa Polyphenols
#79Procyanidin-L-arginine combinations
#80Process for milling cocoa shells
#81Method for Solvent Extracting Cocoa Butter from Cocoa Nibs
#82Method of inhibiting 2,3-butanedione formation from processed cacao bean product
#83Process For The Roasting Of Cocoa
#84Process for extracting cocoa polyphenols from cocoa beans
#85Process for producing cocoa polyphenol concentrate
#86Polyphenol-Enriched Composition from Cocoa Shell Extraction
#87Low-fat cocoa powder
#88Chocolate drinks and method for their production
#89Method for producing fat and/or solids from beans and compositions containing polyphenols
#90Gelatin substitute product and uses in food preparation