4520 ⎘
Non-alcoholic beverages; Dry compositions or concentrates therefor ; Their preparation; Other non-alcoholic beverages fermented
PROCESS FOR PREPARING A LIQUID OAT BASE
#2STRAIN OF LACTIC-ACID-STRESS-TOLERANT ZYGOSACCHAROMYCES BAILII CAPABLE OF ACHIEVING HIGH-YIELD PRODUCTION OF ETHANOL AND FLAVOR COMPOUNDS
#3CONTROLLING PRODUCTION OF H2S IN BEVERAGES FOR PACKING IN ALUMINUM CONTAINING PACKAGES
#4SYMBIOTIC CULTURE OF BACTERIA AND YEAST FOR PRODUCTION OF WATER KEFIR
#5RAPID METHOD OF PRODUCING ALCOHOL-FREE, NON-ALCOHOLIC AND ALCOHOLIC BEER
#6METHOD FOR MANUFACTURING A BEER-BASED CONCENTRATE, METHOD FOR MANUFACTURING A BEER-BASED BEVERAGE, BEER-BASED CONCENTRATE, BEER-BASED BEVERAGE CONTAINING THE SAME, AND USE OF THE BEER-BASED CONCENTRATE
#7PRODUCTION OF ALCOHOL-FREE FERMENTED VEGETABLE JUICE WITH PICHIA KLUYVERI YEAST
#8METHOD FOR PREPARING FERMENTED HOVENIA DULCIS THUNB HAVING HANGOVER RELIEF AND LIVER PROTECTION EFFECTS, AND BEVERAGE COMPOSITION PREPARED USING SAME AS MAIN INGREDIENT
#9BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS I797, METHOD FOR SEPARATION AND PURIFICATION THEREOF, AND USE THEREOF
#10A MIXED PROCESS AND SYSTEM FOR PREPARING A LIQUID OAT BASE OR DRINK FROM AN OAT DERIVED MATERIAL
#11ALTERNATIVE COFFEE BEVERAGES
#12NATURAL EXTRACTION OF CANNABIS-BASED PHYTOCOMPOUNDS FROM CANNABIS PLANTS THROUGH YEAST FERMENTATION
#13METHOD FOR PREPARING A COMESTIBLE NUTRIENT COMPOSITION AND USE THEREOF
#14FERMENTED READY TO DRINK HEMP BEVERAGE
#15FERMENTED ACEROLA BEVERAGE
#16FERMENTED HEMP BEVERAGE
#17FERMENTED PLANT COMPOSITIONS HAVING MODIFIED ORGANOLEPTIC PROPERTIES
#18METHOD OF REMOVING ALCOHOL FROM FERMENTED BEVERAGES WHILE PRESERVING THE FLAVOR PROFILE
#19IMPROVED BEVERAGE PRODUCTION PROCESS
#20METHODS FOR MAKING FERMENTED FOOD AND BEVERAGE PRODUCTS USING GY7B YEAST
#21METHOD OF PREPARING ALCOHOL-FREE BEER
#22METHOD OF PRODUCING PROCESSED FOOD
#23BEVERAGE, AND METHOD FOR ENHANCING ALCOHOLIC FEEL OF BEVERAGE
#24MANUFACTURING METHOD OF VEGETABLE LACTIC ACID BACTERIA FERMENTED ALMOND MILK
#25A PROCESS FOR PREPARING A BEVERAGE ENRICHED WITH NATURAL ANTIOXIDANTS AND BEVERAGE COMPOSITION THEREOF
#26SUGAR REDUCED CEREAL EXTRACT
#27HYDROLYSIS PROCESS FOR COFFEE SUBSTITUTE BEVERAGE
#28SPRAY DRYING METHODS AND ASSOCIATED FOOD PRODUCTS PREPARED USING THE SAME
#29LOW-ALCOHOL BEER-TASTE BEVERAGE AND METHOD FOR PRODUCING SAME
#30LOW-ALCOHOL BEER-TASTE BEVERAGE AND METHOD FOR MANUFACTURING SAME
#31BEER-FLAVORED LOW-ALCOHOL BEVERAGE AND METHOD FOR PRODUCTION THEREOF
#32METHOD FOR PRODUCING PLANT-BASED MILK-FERMENTED LIQUID
#33NATURALLY FERMENTED COMPOSITION OF POLLEN USING GLACIAL SNOW WATER AND PREPARATION METHOD THEREFOR
#34NON-ALCOHOLIC BEER-TASTE BEVERAGE
#35Method and Device for the Industrial Production of Kombucha
#36LOW ALCOHOL BEER-TASTE BEVERAGE
#37FERMENTED BEVERAGE COMPOSITION
#38FERMENTED BEVERAGES AND PROCESSES OF PREPARING THE SAME
#39ACETOBACTER FOR USE IN PREPARATION OF FERMENTED PRODUCTS
#40METHOD FOR PREPARING AGROCYBE CYLINDRACEA FERMENTED KUDZUVINE ROOT AND COIX SEEDS BEVERAGE
#41ROXBURGH ROSE AND COIX SEEDS COMPOSITE BEVERAGE AND PREPARATION METHOD THEREOF
#42BEER-TASTE BEVERAGE AND METHOD FOR PRODUCING BEER-TASTE BEVERAGE
#43PROCESS FOR SEPARATING A FERMENTED MALT BEVERAGE
#44PROCESS FOR PRODUCING AN ENRICHED FIBER BEVERAGE
#45ALPHA-AMYLASE COMBINATORIAL VARIANTS
#46GLUCOAMYLASE AND METHODS OF USE THEREOF
#47BEER-FLAVORED BEVERAGE
#48BEER-FLAVORED BEVERAGE
#49BEER TASTE BEVERAGE
#50KOMBUCHA BEVERAGE MANUFACTURED WITH MITRAGYNA SPECIOSA (KRATOM) AND METHODS THEREOF
#51METHOD FOR PREPARING A COMESTIBLE PRODUCT
#52RAPID METHOD OF PRODUCING NON-ALCOHOLIC AND ALCOHOLIC BEER
#53KOMBUCHA FERMENTED BEVERAGE PRESERVING ACTIVE FERMENTATIVE BACTERIA AND ENZYME AT AMBIENT TEMPERATURE AND PREPARATION METHOD THEREOF
#54USE OF PHYTASE TO OBTAIN IMPROVED FOOD
#55Methods for using high-fiber, low-sugar soluble dietary fibers
#56ALCOHOLIC BEVERAGE SUBSTITUTES
#57207-27 and use thereof
#58METHODS FOR CONTROLLING OFF-FLAVORS IN LOW-ALCOHOL AND NONALCOHOLIC BEER
#59FERMENTED ONION COMPOSITION
#60FERMENTED ONION COMPOSITION
#61BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS I797, METHOD FOR SEPARATION AND PURIFICATION THEREOF, AND USE THEREOF
#62Bioactive Dairy Products and Processes for Their Manufacture
#63Shelf-Stable High-Protein Yogurt Products
#64METHOD FOR PRODUCING A PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, AND PREFERABLY VEGAN FINAL FOOD PRODUCT
#65GLUCOAMYLASE AND METHODS OF USE THEREOF
#66Ganoderma lucidum fermented beverage product and method for making the same
#67A PREPARATION METHOD OF COMPOSITE JUICE MIXED BY NONI FRUIT AND BLUEBERRY
#68Fermented beverage and preparation method thereof
#69COMPOSITION FOR FOODS AND BEVERAGES AND METHOD FOR PRODUCING SAID COMPOSITION
#70COCOA AND/OR MALT BEVERAGE PRODUCTS
#71Rapid method of producing non-alcoholic and alcoholic beer
#72Method for producing fermented liquid comprising short-chain fatty acid
#73OAT-BASED BEVERAGE COMPOSITION
#74Fruit ferments containing propionate and use thereof
#75Beer-taste fermented malt beverage
#76Fermented beverages and methods of production thereof
#77A BREAD-BASED BEVERAGE
#78Fermented beverages and methods of production thereof
#79A Process for Prepared a Beverage or Beverage Component, Beverage or Beverage Component Prepared by Such Process, and Use of Brewer's Spent Grains for Preparing Such Beverage or Beverage Component
#80METHOD OF PREPARING REGENERATED SPENT FERMENTED BEVERAGE MEDIA FOR RE-USE IN STABILIZATION AND FILTRATION OF FERMENTED BEVERAGES
#81EXTRACTED AND FERMENTED COMPOSITION OF COFFEE CHERRY PULP AND SKIN AND METHOD FOR PRODUCING SAME
#82CONTROLLING PRODUCTION OF H2S IN BEVERAGES FOR PACKING IN ALUMINUM CONTAINING PACKAGES
#83PROCESS FOR OBTAINING A CONCENTRATED FLAVOUR MIXTURE AND USE THEREOF
#84LIQUID OAT BASE
#85BARLEY WITH INCREASED HYDROLYTIC ENZYME ACTIVITY
#86Method of Producing Beer or a Beer-Like Beverage and a Beer Concentrate
#87Method for preparation of nitrite ion-containing Allium tuberosum fermentate and composition thereof
#88PRODUCTION OF ALCOHOL-FREE FERMENTED VEGETABLE JUICE WITH PICHIA KLUYVERI YEAST
#89POLYPHENOL-RICH AND LOW-SUGAR BEVERAGE OF FERMENTED JUJUBE PULP AND PREPARATION METHOD THEREOF
#90FERMENTED SPARKLING VINEGAR BEVERAGE AND PREPARING METHOD THEREOF
#91METHOD FOR MAKING VEGAN DAIRY PRODUCTS FROM HEMP SEED, CAULIFLOWER, AND OATS
#92METHODS FOR PRODUCING MONOCOTYLEDON WINES AND DERIVATIVE PRODUCTS
#93METHODS AND COMPOSITIONS FOR CONSUMABLES
#94Barley Based Beverages
#95PROBIOTIC FERMENTED FRUIT AND VEGETABLE PULP COMPOSITION CONTAING ACTIVE BACTERIA AND PREPARATION METHOD THEREOF
#96PROCESS FOR SEPARATING A FERMENTED MALT BEVERAGE
#97Malt beverage having suppressed grain odor
#98FERMENTED BEVERAGES FROM CANNABIS AND METHODS FOR PRODUCTION THEREOF
#99STREPTOCOCCUS THERMOPHILUS FERMENTATION PROMOTING AGENT
#100FERMENTED WHEY BEVERAGE AND METHOD OF MAKING THE SAME
#101Probiotic fermented fruit and vegetable pulp composition containing active bacteria and preparation method thereof
#102Method for producing an extract of cereal and method for processing this extract into beverage
#103NATURALLY FERMENTED COMPOSITION OF POLLEN USING GLACIAL SNOW WATER AND PREPARATION METHOD THEREFOR
#104subsp. CCFM1018 and application thereof in preparation of food and medicine for excreting plasticizer
#105BIFIDOBACTERIUM LONGUM
#106Indigenous and Improved Bacterially Fermented CBD, CBG and Related Cannabinoid Oral Dosage Forms
#107Method of fermenting Rosa sterilis var leioclada
#108Lactic acid bacteria and anti-inflammatory method thereof
#109CHITOSAN-CONTAINING NON-FERMENTED TEA BEVERAGE OR SEMI-FERMENTED TEA BEVERAGE
#110A SOY WHEY-DERIVED BEVERAGE
#111Rapid hydrolysis process for oat-based beverage composition
#112FERMENTED PLANT COMPOSITIONS HAVING MODIFIED ORGANOLEPTIC PROPERTIES
#113Bioactive Dairy Products and Processes for Their Manufacture
#114Hybrid ale yeast strain
#115High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them
#116Method for producing a preferably vegan food product particulate, preferably vegan food product particulate, and preferably vegan final food product
#117ALPHA-AMYLASE COMBINATORIAL VARIANTS
#118Method for producing beverages by acid removal
#119BEVERAGE CONTAINING LACTIC ACID BACTERIUM POWDER AND HIGH-INTENSITY SWEETENER, METHOD FOR PRODUCING SAID BEVERAGE, METHOD FOR IMPROVING FLAVOR OF SAID BEVERAGE, AND FLAVOR IMPROVING AGENT FOR SAID BEVERAGE
#120DISPENSING SYSTEMS FOR NATURALLY CARBONATED SOFT DRINKS
#121NON-ALCOHOLIC BEER TASTE BEVERAGE PACKED IN CONTAINER
#122Probiotic fermented whey based beverage, and method for producing same
#123KOMBUCHA ALCOHOL AND METHOD
#124BEVERAGE COMPOSITION COMPRISING SOLIDS OF GREEN COFFEE AND HOPS
#125STREPTOCOCCUS THERMOPHILUS FERMENTATION PROMOTING AGENT
#126Method for lowering low density lipoproteins
#127Process and apparatus of producing beverge
#128Method for lowering triglyceride
#129Nutritionally and Botanically Enhanced Microbial/Bacterial Biomass
#130Beer-taste beverage
#131METHOD FOR PRODUCING BEER-FLAVORED BEVERAGE
#132Method of manufacturing lactic acid bacteria probiotic composition
#133CANNABIS INFUSED BEVERAGES
#134Beverages containing barley β-glucan
#135Manufacture of a cereal-based lactic acid-fermented product
#136ENHANCED VISCOSITY OAT BASE AND FERMENTED OAT BASE PRODUCT
#137BEER-FLAVORED BEVERAGE PRODUCTION METHOD AND BEER-FLAVORED BEVERAGE
#138Method for producing a food or a precursor of the same, food or a precursor of the same and a corresponding use
#139Lactic acid bacteria-fermented soybean foodstuff, and lactic acid bacteria for lactic acid bacteria-fermented soybean foodstuff
#140Fermented Hydrolyzed Plant-Origin Material
#141CANNABIS-HEMP BEVERAGE INFUSIONS
#142BEER-LIKE EFFERVESCENT BEVERAGE
#143Fruit ferments containing propionate and use thereof
#144BEER-TASTE BEVERAGE, METHOD FOR PRODUCING BEER-TASTE BEVERAGE, AND METHOD FOR IMPROVING DRINKING SENSATION OF BEER-TASTE BEVERAGE
#145strain suitable for large-scale liquid fermentation culture and method of using the strain
#146PREPARATION CONTAINING ERGOTHIONEINE, PREPARATION METHOD THEREOF AND USE OF MUSHROOM EXTRACELLULAR FERMENT LIQUOR
#147Enzyme-treated milk product, preparation method thereof, composition, and products
#148Beverage and food production using Greek yogurt acid whey
#149Process of producing beverage by fermenting cactus fruit and pitaya
#150Banana fermentation product and manufacturing method and use of the same
#151METHOD AND DEVICE FOR THE BIOTECHNOLOGICAL REDUCTION OF SUGARS IN FRUIT EDUCTS FOR THE PURPOSE OF OBTAINING REDUCED-SUGAR FRUIT PRODUCTS
#152Alcoholic beverage substitutes
#154Dietary fiber
#155Fermentation Container and Method for Producing Hawthorn Fermented Beverage
#156strains for producing bioactive peptides having anti-hypertensive and cholesterol-lowering effects
#157LIQUID OAT BASE
#158strain and its application in producing nonalcoholic red bayberry juice
#159Method of Preparing Cannabis-Infused Alcoholic Beverage
#160Method for processing juice concentrate with good taste and stable color value
#161Composition containing bacterium belonging to genus
#162Composition comprising peptides made by strains
#163Composition comprising peptides made by strains
#164Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials
#165Recovery Beer
#166ALPHA AMYLASE VARIANTS DERIVED FROM THE ALPHA AMYLASE OF CYTOPHAGA SP. AMYLASE (CSPAMY2)
#167Methods of using lactic acid bacteria as probiotic strains
#168Composition and methods comprising a xylanase enzyme variant
#169strain suitable for large-scale liquid fermentation culture, method of mutation breeding the same, and use of the strain
#170Food, beverage or pharmaceutical composition containing fermented eastern prickly pear and a preparation method therefor
#171Method and composition comprising hydrolyzed starch
#172METHOD FOR REDUCING THE SACCHARIDE CONTENT OF JUICE CONCENTRATES
#173Lactococcus lactis strains for producing bioactive peptides having anti-hypertensive and cholesterol-lowering effects
#174Strain of subsp. lactis CECT 8145 and use thereof for the treatment and/or prevention of excess weight and obesity and associated diseases
#175Enzymatic Fermentation Process
#176Method for producing beverage having beer taste using hop bract
#177Strain of and its metabolites for use in inhibiting xanthine oxidase and treating gout
#178METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS FUMIGATUS AND PULLULANASE FOR SACCHARIFICATION
#179ALPHA-AMYLASE COMBINATORIAL VARIANTS
#180ALPHA-AMYLASE COMBINATORIAL VARIANTS
#181ALPHA-AMYLASE COMBINATORIAL VARIANTS
#182Liquid oat base
#183COMPOSITIONS AND METHODS FOR REDUCED CARBOHYDRATES AND INCREASED ERYTHRITOL IN BEVERAGES
#184Methods and compositions for consumables
#185Solid fermented soy milk product and process for manufacturing same
#186Method for producing beverages by acid removal
#187Circadian rhythm-improving agent
#188Method for producing fermented milk product using sterile full-fat soybean powder as starting material and fermented milk product
#189Protective effects and application of a lactobacillus plantarum on the alleviation of lead toxicity
#190Strain of cadmium-removing bacterium, and uses of the same
#191Method for producing beer-taste beverage
#192Consortia and strains of microorganisms, and methods of use thereof
#193METHOD FOR PROVIDING A WHOLE GRAIN CEREAL BASED EXTRACT
#194Fruit ferments containing propionate and use thereof
#195METHOD FOR PRODUCING A LIQUID WITH REDUCED SACCHARIDE CONTENT
#196Compositions for masking the flavor of nutrients and methods for making same
#197classified as , and use thereof
#198Anti-allergic composition
#199METHOD FOR THE PRODUCTION OF A FERMENTED NATURAL PRODUCT
#200Method for making a fermented beverage in a whole coconut
#201Production of non-alcoholic beverages by fermentation
#202NEW LACTIC ACID BACTERIA STRAIN,FERMENTED FOOD OR DRINK, AND METHOD FOR PRODUCING THE FERMENTED FOOD OR DRINK
#203LACTID ACID BACTERIA AS PRIOBIOTIC STRAINS AND COMPOSITIONS CONTAINING SAME
#204Bifidobacterium longum
#205LACTIC ACID BACTERIA STRAINS USEFUL AGAINST UROGENITAL PATHOGENS AND COMPOSITIONS CONTAINING SAME
#206Fermentation systems and methods in kombucha manufacture
#207Composition of matter and method of use for wine health mixtures