3758 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor Preliminary treatment, e.g. fermentation of cocoa
CHOCOLATE PRODUCTS, INGREDIENTS, PROCESSES AND USES
#2SUSPENSIONS OF MICRONIZED EDIBLE SOLIDS IN LIPIDS, HAVING HIGH SOLID CONTENT
#3PROCESS TECHNOLOGY AND METHOD FOR PREPARING BIO-INGREDIENTS, FOODS AND BEVERAGES IN ABSENCE OF OXYGEN
#4SWEET COCOA POWDERS
#5FLAVOR COMPOSITIONS CONTAINING POTASSIUM SALTS
#6CACAO FRUIT GROUND PRODUCT AND METHOD FOR PRODUCING THE SAME
#7Cocoa Alkalization Processes
#8CHOCOLATE CONSUMABLES PRODUCED FROM CACAO WASTE PRODUCTS
#9PROCESS TO EXTRACT COMPONENTS OF CACAO POD HUSKS AND TO UTILIZE CACAO FRUIT SOLUBLE EXTRACT OBTAINED THEREOF AND ITS APPLICATIONS
#10CHOCOLATE PRODUCTS, INGREDIENTS, PROCESSES AND USES
#11PROCESSING OF SEEDS OF FRUIT
#12CHOCOLATE PRODUCTS, INGREDIENTS, PROCESSES AND USES
#13SUPPLEMENTAL CACAO FERMENTATION
#14HEAT RESISTANT CONFECTIONS
#15ROASTED CACAO BEANS AND METHOD FOR ROASTING RAW CACAO BEANS
#16FLAVOR COMPOSITIONS CONTAINING POTASSIUM SALTS
#17Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
#18Process to extract components of cacao pod husks and to utilize cacao fruit soluble extract obtained thereof and its applications
#19FOODSTUFF PRODUCTS, INGREDIENTS, PROCESSES AND USES
#20FOODSTUFF PRODUCTS, INGREDIENTS, PROCESSES AND USES
#21MYCELIATED PRODUCTS AND METHODS FOR MAKING MYCELIATED PRODUCTS FROM CACAO AND OTHER AGRICULTURAL SUBSTRATES
#22PROCESSING CACAO BEANS
#23CACAO-DERIVED WATER EXTRACT, FOOD AND DRINK CONTAINING SAME, METHOD FOR MANUFACTURING CACAO EXTRACT, AND METHOD FOR EXTRACTING POLYPHENOL
#24COCOA PRODUCTS BASED ON UNFERMENTED COCOA BEANS AND METHODS FOR PREPARING THE SAME
#25Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same
#26Enhancement of cocoa quality and flavor by using yeast starter culture for cocoa fermentation
#27METHOD OF FERMENTING COCOA BEANS
#28Heat resistant confections
#29Flavor compositions containing potassium salts
#30ANAEROBIC FERMENTATION OF SEEDS OF FRUIT
#31Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
#32METHOD FOR PROCESSING CACAO COMPOSITION USING ALKALINE ELECTROLYTIC WATER
#33LIQUID CHOCOLATE CONCENTRATE FOR USE IN A BEVERAGE DISPENSING MACHINE
#34ENHANCEMENT OF COCOA QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION
#35Micro-Fermentation of Cocoa
#36Processing Cocoa Beans And Other Seeds
#37COCOA SENSORY CHARACTERISTICS
#38METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND REALTED COMPOSITIONS
#39Methods for extracting cocoa procyanidins and extracts thereof
#40METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS
#41COCOA SENSORY CHARACTERISTICS
#42Microbial composition for the fermentation of cocoa material
#43PROCESS FOR MAKING A COCOA PRODUCT
#44EPICATECHIN COMPOSITIONS AND METHODS
#45Heat-stable asparaginase for reducing acrylamide in food stuffs or stimulants
#46Process for preparing hypoallergenic and reduced fat foods
#47Process for reducing the microbial count in a chocolate mass
#48NUTRITIONALLY SUITABLE COCOA FOR ANIMAL FEED
#49PROCESS FOR PREPARING A HIGHLY-SOLUBLE COCOA EXTRACT
#50Method for producing a soluble cocoa product from cocoa powder
#51METHOD OF PRODUCING COCOA MASS, AND CHOCOLATE AND OTHER COCOA CONTAINING PRODUCTS PRODUCED FROM THE COCOA MASS
#52Modified cocoa product and process for its manufacture
#53Cocoa beans with reduced polyphenol oxidase activity and high polyphenol content
#54PROCESSING COCOA BEANS AND OTHER SEEDS
#55Processes for making chocolate
#56Starter Cultures and Fermentation Method
#57Method For Producing Fat and/or Solids From Beans and Compositions Containing Cocoa Polyphenols
#58METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS
#59Partially Defatted Cocoa Solids Containing Conserved Amounts of Cocoa Polyphenols
#60Procyanidin-L-arginine combinations
#61CARBOXYPEPTIDASE OF COCOA
#62Method for extracting cocoa procyanidins
#63CACAO ENDOPROTEINASES AND PRODUCTION OF COCOA FLAVOR FROM SAME
#64Method for Solvent Extracting Cocoa Butter from Cocoa Nibs
#65Process for extracting cocoa polyphenols from cocoa beans
#66Concentrate of an instant chocolate drink and uses for same
#67Process for preparing hypoallergenic and reduced fat foods
#68Polyphenol-Enriched Composition from Cocoa Shell Extraction
#69Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
#70Low-fat cocoa powder
#71Vegetable granulation
#72Carboxypeptidase of cocoa
#73Vapor scrubbing process and apparatus
#74Method for producing fat and/or solids from beans and compositions containing polyphenols
#75Cacao endoproteinases and production of cocoa flavor from same
#76Method for making dutched cocoa
#77Low fat cocoa extract