4526 ⎘
Non-alcoholic beverages; Dry compositions or concentrates therefor ; Their preparation; Preservation of non-alcoholic beverages by adding preservatives
Apparatus and method for preserving beverages with system monitoring
#2TUNNEL PASTEURIZER AND METHOD FOR MONITORING AND CONTROLLING A TUNNEL PASTEURIZER
#3Antimicrobial Compositions for Modulation of Fruit and Vegetable Tissue Necrosis
#4CONTAINERS FOR LIQUID BEVERAGES AND METHODS OF FORMING AND PROCESSING THESE CONTAINERS
#5BEVERAGE CLARIFICATION USING RECOMBINANT OVA OR OVD
#6STABILIZING SORBIC ACID IN BEVERAGE SYRUP
#7PROCESSED FOOD PRODUCT
#8CANNABINOID COMPOSITION AND METHOD OF USING THE SAME
#9HEAT-RESISTANT MOLD GROWTH INHIBITOR, FOOD AND DRINK IN WHICH GROWTH OF HEAT-RESISTANT MOLD IS INHIBITED, AND METHOD FOR INHIBITING GROWTH OF HEAT-RESISTANT MOLD
#10COMPOSITION FOR INACTIVATION OF GRAM-POSITIVE BACTERIA AND BACTERIAL SPORES AND METHODS OF MAKING AND USING SAMECOMPOSITION FOR INACTIVATION OF GRAM-POSITIVE BACTERIA AND BACTERIAL SPORES AND METHODS OF MAKING AND USING SAME
#11METHOD AND APPARATUS FOR PRESERVING BEVERAGES
#12Method of Suppressing the Salty Taste of Electrolyte Salts in Functional Beverage Compositions
#13POURER FOR POURING A LIQUID FROM A BOTTLE, AND PRODUCT OF THE POURER, THE LIQUID, AND THE BOTTLE
#14Compositions and Methods for Inhibiting Precipitation of Dyes in a Beverage
#15HEAT-STERILIZED PACKAGED BEVERAGE CONTAINING MEDIUM-CHAIN FATTY ACID TRIGLYCERIDE AND ASCORBIC ACID
#16(54) Title: METHOD FOR MANUFACTURING PLANT FERMENTED PRODUCT USING PLANT FERMENTED BROTH
#17BEER-FLAVORED BEVERAGE
#18COMPOSITION COMPRISING AN OIL PHASE AND AN AQUEOUS PHASE
#19Multi-target antimicrobial compositions comprising chitosan
#20PHENOLIC STABILIZED FRUIT JUICE AND PREPARATION METHOD THEREOF
#21NUTRITIONAL DRINK
#22CARBONATED DRINK AND METHOD OF MAKING SAME
#23PRESERVATIVE FREE SHELF STABLE LIQUID FLAVORED CONCENTRATE
#24COMPOSITION FOR PREVENTING TEETH STAINING
#25COMPOSITIONS PROVIDING SLOW RELEASE OF CAFFEINE
#26METHOD FOR THE PRODUCTION OF A BEVERAGE FOR HUMAN CONSUMPTION, WHICH IS FILLED INTO A CONTAINER AND WHICH CONTAINS AT LEAST ONE EMPIRICAL PIECE OF AT LEAST ONE FLAVOR CARRIER
#27CHEMESTHETIC BEVERAGE
#28POWDER COMPRISING LACTATE-COATED PARTICLES AND METHOD FOR THE PREPARATION THEREOF
#29CONTAINERS FOR LIQUID BEVERAGES AND METHODS OF FORMING AND PROCESSING THESE CONTAINERS
#30BEER TASTE BEVERAGE
#31METHOD AND MEANS FOR PROCESSING BEVERAGES
#32Liquid concentrate composition
#33PRESERVATIVE COMPOSITION FOR A FOODSTUFF
#34PRESERVED BLACK TEA BEVERAGE PRODUCT
#35Colored beverage having a neutral pH
#36SYSTEMS FOR RETAINING POTENCY IN AN INFUSED BEVERAGE
#37Preservative detection in beverage syrup
#38Liquid composition comprising phycocyanin
#39Composition comprising -extract
#40Colored beverage having a low pH
#41SHELF STABLE LIQUID FLAVORED CONCENTRATE
#42Weighting Agents for Citrus Beverages
#43CHITOSAN-CONTAINING BEVERAGE
#44Product with a non-alcohol drink and method for preserving said drink
#45WATER SOLUBLE CANNABINOID BEVERAGE COMPOSITION
#46Use of Sodium Bisulfate in Shelf Stable Ready-to-Eat Combinations of Fruit, Vegetable, and/or High B-Glucan Cereals
#47Ultrasound-electrode-nano-porous membrane coupling hydrogen production and sterilization system
#48STABILIZER FOR PYRROLOQUINOLINE QUINONE, COMPOSITION COMPRISING THE SAME, AND METHOD OF STABILIZATION
#49AGENT FOR SUPPRESSING HEAT-RESISTANT ACIDOPHILIC BACTERIA, METHOD FOR PREVENTING CONTAMINATION WITH HEAT-RESISTANT ACIDOPHILIC BACTERIA, AND BEVERAGE
#50Long chain glycolipids useful to avoid perishing or microbial contamination of materials
#51Process for Sanitizing and Preserving Foodstuffs and Beverages
#52FOOD PROTECTION OF FRUIT, CEREAL AND VEGETABLE AND DERIVATIVES
#53Antimicrobial compositions for modulation of fruit and vegetable tissue necrosis
#54Method for preserving fresh juice of citrus fruits and pomegranates
#55Hydrogen-containing composition
#56PACKAGED BEVERAGE AND METHOD FOR PRESERVING KOJI EXTRACT
#57AGENT FOR SUPPRESSING MICROBIAL GROWTH, METHOD FOR PREVENTING MICROBIAL CONTAMINATION, AND BEVERAGE
#58FOOD PROTECTING COMPOSITION FOR MEAT, MEAT PRODUCTS AND DAIRY PRODUCTS
#59Composition for inactivation of gram-positive bacteria and bacterial spores and methods of making and using same
#60NATURAL ANTI-MICROBIAL COMBINATION IN STABLE DRY POWDERED FORM
#61Synergistic antimicrobial effects among rosemary extract, cultured dextrose and buffered vinegar
#62Systems and methods comprising permanganate for improved preservation and yield of crops and related goods
#63PROCESS FOR PREPARING TRANSPARENT EMULSIONS
#64Antibrowning compositions
#65Packed beverages suppressed in the fading of dyes
#66SHELF-STABILIZED CHLOROPHYLL WATER
#67METHODS FOR SEQUESTERING CARBON OF ORGANIC MATERIALS
#68HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE
#69Compositions and methods for inhibiting precipitation of dyes in a beverage
#70Multi-target antimicrobial compositions comprising chitosan
#71PROCESS AND FORMULATION OF POWDERED SWEET LIME FRUIT JUICE WITH ENHANCED REAL FRUIT CONTENT AND STABILITY
#72METHOD FOR OBTAINING A STABILISED FOOD DRINK MADE FROM FRUIT JUICE COMPRISING EXTRACTS OF MICROALGAE AND/OR CYANOBACTERIA
#73Long chain glycolipids useful to avoid perishing or microbial contamination of materials
#74Beverage with collagen and additional additives
#75Method for producing flavonoid inclusion compound
#76NATURAL BEVERAGE COMPOSITION CONTAINING ARQIAT EXTRACT FREE FROM CAFFEINE AND PHOSPHORIC ACID
#77CARBONATED DRINK AND METHOD OF MAKING SAME
#78ANTI-MICROBIAL EXTRACT AND METHOD OF MAKING SAME
#79Systems and methods comprising permanganate for improved preservation and yield of crops and related goods
#80NON-ALCOHOLIC BEER TASTE BEVERAGE PACKED IN CONTAINER
#81JUICE PRODUCTS AND METHODS FOR REDUCED ENZYMATIC BROWNING
#82Indian gooseberry extract as a natural color stabilizer for beverages
#83Method for producing flavonoid inclusion compound
#84ALLULOSE-CONTAINING CARBONATED WATER AND PREPARATION METHOD THEREFOR
#85METHODS FOR SEQUESTERING CARBON OF ORGANIC MATERIALS
#86Beverage with Collagen and Additional Additives
#87Product and method for stabilizing lemon juice
#88Carbonation preservation device
#89Formulation systems for antimicrobial glycolipids
#90CONTINUOUS HIGH PRESSURE PROCESSING OF FOOD AND BEVERAGE PRODUCTS
#91NATURAL PRESERVATIVE COMPOSITIONS
#92FILLING SYSTEM FOR A TEXTURED BEVERAGE
#93Soluble Fiber Liquid Beverage Concentrate and Method for Delivery of Soluble Fiber
#94Protein beverages
#95Method and device for providing a composition containing hyaluronic acid
#96SUPPLEMENTAL HEALTH BEVERAGE AND METHOD
#97METHOD FOR MANUFACTURING PRODUCT FILLED WITH HYDROGEN WATER
#98Anti-ice nucleation activator
#99Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#100System and method for gas impregnation of a liquid
#101METHODS FOR SEQUESTERING CARBON OF ORGANIC MATERIALS
#102Preservative system for acidic beverages based on sequestrants
#103METHOD FOR MANUFACTURING EDIBLE OIL BEVERAGES USING POLYSACCHARIDE AND POLYSACCHARIDE POLYMERS
#104Hydrogen-containing composition
#105METHOD FOR INHIBITING YEAST ACTIVITY
#106IN-BOTTLE PASTEURIZATION
#107Safflower oil emulsion as dietary supplement and preparation thereof
#108Calcium polyphosphate salt particles and method of making
#109Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#110Stabilizing sorbic acid in beverage syrup
#111System and method for preserving wine and other perishable substances
#112Beverage with collagen and additional additives
#113PROCESS FOR COLD BREWING CACAO IN WATER BASED SOLUTION
#114Method and device for providing a composition containing hyaluronic acid
#115COATED CALCIUM PARTICULATES FOR USE IN BEVERAGE PRODUCTS
#116Method for sterilizing drinks contaminated with acetic acid bacteria
#117Bacteriophage and antibacterial composition comprising the same
#118FLAVOR DETERIORATION INHIBITOR
#119BROAD SPECTRUM NATURAL PRESERVATIVE COMPOSITION
#120Method of reducing or contamination of agricultural products
#121Method of reducing or contamination of agricultural products
#122Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages
#123BEVERAGE PRESERVATIVE SYSTEM BASED ON PIMARICIN AND HEADSPACE GAS
#124BEVERAGE WITH DIGESTIVE AID FUNCTIONAL INGREDIENTS AND A PROCESS OF MAKING IT
#125BEVERAGE WITH HEART AID FUNCTIONAL INGREDIENTS AND PROCESS THEREOF
#126ANTIBROWNING COMPOSITIONS
#127Highly soluble purine bioactive compounds and compositions thereof
#128Performance enhancing composition and method of delivering nutrients
#129Highly Active Antioxidant Based on Trehalulose
#130Biopreservation methods for beverages and other foods
#131ANTIMICROBIAL COMPOSITION
#132System and method for preserving wine and other perishable substances
#133PRESERVATIVE COMBINATIONS
#134PRESERVATIVE COMBINATIONS COMPRISING PROPIONIC ACID AND VANILLIN AND/OR CINNAMIC ACID
#135Composition
#136Scavenging oxygen
#137Stabilization of pyrocarbonic acid diesters by finely divided solids
#138Method for manufacture and storage of fruit and/or berry product
#139ENRICHED BEVERAGES AND METHODS OF MAKING THE SAME
#140LONG CHAIN GLYCOLIPIDS USEFUL TO AVOID PERISHING OR MICROBIAL CONTAMINATION OF MATERIALS
#141BEVERAGE COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS
#142Preservative system for acidic beverages based on sequestrants
#143Photodegradation resistant beverage
#144NATURAL CLOUDING SYSTEM FOR BEVERAGE APPLICATIONS
#145ANTIFUNGAL FLAVOURING INGREDIENTS AND COMPOSITIONS
#146Metal-complexing aroma compounds for use in aroma stabilization
#147PROCESS FOR CONTROLLING MICROORGANISMS IN BEVERAGE PRODUCTS
#148Compositions and methods for inhibiting precipitation of dyes in a beverage
#149Use of Acidic Polyphosphates in Beverage Products
#150Water insoluble chitosan powder and method of limiting yeast in fermented liquids
#151Method for improving storage stability of protein drink
#152EXTENDED SHELF-LIFE LIQUIDS AND METHOD THEREOF
#153COMPLEX COACERVATES, METHODS AND FOOD PRODUCTS
#154ANTIBACTERIAL AUXILIARY AGENT COMPRISING KOMBU EXTRACT AS ACTIVE INGREDIENT, ANTIBACTERIAL COMPOSITION, AND FOOD OR BEVERAGE
#155Beverage compositions having low levels of preservative with enhanced microbial stability
#156Methods and Formulations for Inhibiting Degradation of Photosensitive Sweeteners and Sweetener Enhancers
#157extract-containing product and method for improving the storage stability of the same
#158Stabilization of diesters of dicarbonic acid
#159Preservatives based on carboxylic anhydrides
#160Reduction of sorbic acid precipitation in beverages
#161Reduction of sorbic acid precipitation by volume control
#162REDUCTION OF SORBIC ACID PRECIPITATION
#163Reduction of sorbic acid precipitation
#164Reduction of sorbic acid precipitation by forming microemulsion
#165Chlorine-Free Liquid Microbicide Treatment
#166CHLORINE-FREE WATER TREATMENT
#167PURIFIED PYRROLOQUINOLINE QUINONE FORTIFIED FOOD
#168BEVERAGE
#169Process of Extracting Isothiocyanates
#170Methods for enhancing the stability of foods, beverages, and cosmetics using natural products derived from non-allergenic proteinaceous sources
#171Method for preserving drinks
#172Liquid nisin compositions
#173Extended shelf life and bulk transport of perishable organic liquids with low pressure carbon dioxide
#174Method of inhibition of enzymatic browning in food using hypotaurine and equivalents
#175DRINK, HYDROGEN-REDUCED WATER AND PRODUCTION METHOD AND STORAGE METHOD THEREFOR
#176TOP-LOADING BOTTLES AND METHODS
#177HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE
#178METHODS FOR REDUCING REACTIVE CARBONYL SPECIES
#179OXALOACETIC ACID AND SALTS OF OXALOACETIC ACID AS A FLAVOR, AN ACIDIZING AND A PRESERVATIVE AGENTS AND METHODS FOR PREPARING AND USING SAME
#180Microbially-stable vitamin E solutions
#181Beverage preservative system containing pimaricin-cyclodextrin complex
#182Agent For Improving Viability of Lactic Acid Bacteria
#183Use of hop acids in fruit juices, fruit juice concentrates and other beverages to inhibit bacteria
#184Beverage preservative system containing Pimaricin-Povidone complex
#185Composition for Stabilising a Dietary Aqueous Liquid Sensitive to Oxidation
#186USE OF AT LEAST ONE OXIME DERIVATIVE OF CHOLEST-4-EN-3-ONE AS ANTIOXIDANTS
#187NOVEL COMPOSITION CONTAINING OZONIZED SURFACTANT
#188Periodontal Bacterial Growth Inhibitor, Oral Hygiene Product, and Food and Drink
#189PRESERVATIVE
#190Antimicrobial Composition And Its Use In Ready-To-Drink Beverages
#191Degradation inhibitor for flavor or aroma
#192extract-containing product and method for improving the storage stability of the same
#193SHELF-STABLE, NON-ALCOHOLIC, HAZE-FREE MALT BEVERAGE AND METHODS
#194Preservative system for acidic beverages based on sequestrants
#195Agent-containing media and methods therefor
#196Preservative System For Beverages Based On Combinations Of Trans-Cinnamic Acid, Lauric Arginate, And Dimethyl Dicarbonate
#197Unsaturated acids for fading protection of colors derived from natural sources used in beverage products
#198ADDITIVE TO LOW-ALCOHOL OR SOFT DRINKS AND METHODS OF CONDITIONING DRINKS
#199Flow-through cavitation-assisted rapid modification of beverage fluids
#200Beverage composition and method of reducing degradation of monatin
#201Stabilization of diesters of dicarbonic acid
#202Food and beverage preservative
#203METHOD FOR PRODUCTION OF COCONUT WATER BEVERAGE AND BLENDED JUICE BEVERAGES WITH COCONUT WATER
#204Extension Of Beverage Shelf-Stability By Solute-Ligand Complexes
#205New Combination Of Cationic Preservatives With Taste-Masking Components
#206PRESERVATIVE
#207Method for dispensing a liquid beverage concentrate
#208Solubilizates of preservatives and method for producing the same
#209Controlled release cooling additive composition
#210Sodium-potassium hexametaphosphate and potassium metaphosphate with a low insolubles content
#211Preservatives based on carboxylic anhydrides
#212Lemon/lime flavored beverages having improved stability
#213OZONE TREATMENT OF LIQUID FOODSTUFF
#214Antioxidants
#215Method for preventing off-flavor in beverage composition
#216Shelf-stable beverage composition
#217Purified pyrroloquinoline quinone fortified food
#218Antioxidant material, anti-deterioration agent and food or beverage
#219AQUEOUS CARBON BLACK FORMULATIONS FOR INK JET
#220METHOD FOR PRESERVING FLAVOR COMPONENT
#221Syrup concentrate for a frozen carbonated beverage
#222Multi-purpose acid compositions
#223ANTIOXIDANT DRINK FOR DIETARY SUPPLEMENTATION
#224Stabilization of dicarbonate diesters with protonic acids
#225Cinnamic Acid To Inhibit Heat- And Light-Induced Benzene Formation In Benzoate-Preserved Carbonated And Non-Carbonated Beverages And Foods While Maintaining Or Improving Product Microbial Stability
#226Preservation of acidic beverages
#227LIQUID FOODS AND PROCESS FOR PRODUCING THE SAME
#228Therapeutic Uses of A3 Adenosine Receptor Antibodies
#229Use of cationic preservative in food products
#230Drink Comprising a Combination of Fish Oil and Probiotics
#231Methods for Inhibiting Benzene Formation in Beverages and Beverages Produced Thereby
#232ANTIMICROBIAL COMPOSITION AND ITS USE IN READY-TO-DRINK BEVERAGES
#233Antioxidant of Bamboo Leaves and Its Uses
#234Use of hop acids in fruit juices, fruit juice concentrates and other beverages to inhibit bacteria
#235Antimicrobials Useful for Beverages
#236Reduction of Benzene in Beverages and Compositions Therefor
#237Beverage compositions comprising polylysine and at least one weak acid
#238Food preservation compositions and methods of use thereof
#239Methods of reducing reactive carbonyl species
#240Enriched Beverages and Methods of Making The Same
#241Shelf-stable, non-alcoholic, haze-free malt beverage and methods
#242Acidified Protein Beverages Containing Suspended Particulates and Methods of Making Same
#243FOOD AND BEVERAGE PRESERVATIVE
#244Beverage compositions comprising a preservative system
#245Beverage
#246Beverage Production System
#247Beverage preservatives
#248Antioxidant Material, Anti-Deterioration Agent and Food or Beverage
#249Rhamnolipid compositions and related methods of use
#250Preparation of beverage products containing dairy components with enhanced microbial stability
#251Aqueous potassium lactate solution
#252Activated citrus peel extract
#253Food additive composition, and food composition containing same
#254Process for inhibiting enzymatic activity
#255Flavored sugarcane juice in aseptic unit packs
#256Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell
#257Composition for inactivating yeasts or molds in soft drinks
#258Radical reaction inhibitors, method for inhibition of radical reactions, and use thereof
#259Extended shelf life and bulk transport of perishable organic liquids with low pressure carbon dioxide
#260Antimicrobial effect of chitosan in beverages
#261System for dispensing a liquid beverage concentrate
#262Process for preparing a nutraceutical beverage and a nutraceutical beverage
#263Tea beverage with improved flavor
#264Apparatus for liquid food sterilization or enzyme deactivation with supercritical carbon dioxide, and method of liquid food sterilization or enzyme deactivation, and liquid food obtained by the use of the apparatus and the method
#265Tocopherols as flavor antioxidant in citrus juice
#266Use of Labiatae herb preparations for extending the flavor shelf life of malt beverages
#267Liquid foods and process for producing the same
#268Protein beverages