4052 ⎘
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
Sub-classes:RECOMBINANT PROTEINS, COMPOSITIONS, AND METHODS OF USING SAME
#2SYSTEM AND METHOD FOR SEPARATING ORGANIC MATTER AND INORGANIC MATTER FROM EGG BY-PRODUCTS MATERIAL COMPRISING AT LEAST UNHATCHED EGG BY-PRODUCTS
#3METHOD FOR PROVIDING PROTEINACEOUS COMPOSITION
#4METHODS OF EGG YOLK FRACTIONATION
#5METHODS AND COMPOSITIONS FOR EGG WHITE PROTEIN PRODUCTION
#6METHODS AND COMPOSITIONS FOR EGG WHITE PROTEIN PRODUCTION
#7METHOD FOR SEPARATION OF FAT AND PROTEIN IN EGG AND EGG PRODUCTS
#8METHOD TO HARVEST INSECTS, EGGS, AND LARVAE
#9Artificial fiber meat
#10METHODS AND COMPOSITIONS FOR EGG WHITE PROTEIN PRODUCTION
#11Egg breaking apparatus and a method for increasing the yield of an egg breaking process
#12Hyperproteic snack-type food product with high biological value (hbv) for patients undergoing haemodialysis
#13Process for encapsulating natural follistatin
#14METHODS OF SEPARATING PHOSVITIN AND HDL FROM AN EGG YOLK PRODUCT AND RESULTING COMPOSITIONS
#15FORMULATIONS FOR EGG ORAL IMMUNOTHERAPY, METHODS OF MANUFACTURE, AND TREATMENTS FOR EGG ALLERGY
#16HYDROLYSED PHOSPHOLIPID COMPOSITION AND METHOD OF MAKING THE SAME
#17HIGHLY EMULSIFIABLE ALBUMEN HYDROLYSATE
#18MEAT LIKE PET FOOD CHUNKS
#19Method for purifying proteins using silicate
#20FLAVORERD PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME
#21Recombinant animal-free food compositions and methods of making them
#22Methods of egg yolk fractionation
#23Method of Producing Dried Egg White, and Dried Egg White
#24Method for providing a proteinaceous composition without pH adjustment
#25Method for efficiently and mildly reducing ovalbumin allergenicity
#26Emulsion comprising rapeseed protein isolate
#27Methods and compositions for egg white protein production
#28METHOD TO HARVEST INSECTS, EGGS, AND LARVAE
#29Process for the coupled production of sweet whey and lactic acid from acid whey
#30DEFLAVORED EGG PROTEIN ISOLATE, PRODUCTS MADE WITH PROTEIN ISOLATES AND METHODS OF MAKING SAME
#31HIGHLY EMULSIFIABLE ALBUMEN HYDROLYSATE
#32Meat like pet food chunks
#33Healthy food compositions having gel or foam textures and comprising hydrolyzed egg products
#34ISOLATED EGG PROTEIN AND EGG LIPID MATERIALS, AND METHODS FOR PRODUCING THE SAME
#35Food supplement having high immunological value, based on a protein matrix
#36Method of separating components of technical eggs, edible eggs, yolk and whites and products therefrom
#37Egg shell membrane separation
#38Eggshell membrane separation method
#39PROCESSES FOR PREPARING FERTILIZED EGG COMPONENTS
#40Oxidation Stability Using Natural Antioxidants
#41Eggshell membrane separation method
#42Hydrolysed egg proteins
#43Edible aerated oil-and-water emulsion
#44Edible oil-and-water emulsion
#45Method of separating components of technical eggs, edible eggs, yolk and whites and products therefrom
#46Method of separating components of technical eggs, edible eggs, yolk and whites and products therefrom
#47Method for high throughput volumes in the fractionation of bio-molecules by chromatographic systems
#48Avian eggshell membrane polypeptide extraction via fermentation process
#49Eggshell membrane separation method
#50Method of producing eggshell-derived nanoparticles