4546 ⎘
Non-alcoholic beverages; Dry compositions or concentrates therefor ; Their preparation; Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
EQUIPMENT FOR REDUCING SUGAR IN FRUIT JUICE, METHOD FOR REDUCING SUGAR IN FRUIT JUICE, SUGAR-REDUCED FRUIT JUICE AND RELATED APPLICATIONS
#2USES OF ASPERGILLUS NIGER FRUCTOSYLTRANSFERASE
#3ENZYME AGENT FOR REDUCING POWDERY FEEL OF PLANT-BASE BEVERAGE OR FOOD OR PLANT-BASE BEVERAGE OR FOOD MATERIAL
#4PROTEASES FOR BEER HAZE REDUCTION
#5Juice Concentrate Having a Reduced Sugar Content and Production Method
#6BEVERAGES HAVING CLEAR APPEARANCE, SHELF STABILITY, HIGH PROTEIN, AND NEUTRAL PH
#7CLARIFICATION WITH LACCASE AND FUNGAL B-GLUCANS
#8PRODUCTION OF ALCOHOL-FREE FERMENTED VEGETABLE JUICE WITH PICHIA KLUYVERI YEAST
#9COMPOSITIONS AND METHODS FOR HYDROLYSIS OF SMOKE-ASSOCIATED GLYCOSIDICALLY-BOUND VOLATILE PHENOLS
#10PROTEASES FOR BEER HAZE REDUCTION
#11IMPROVED BEVERAGE PRODUCTION PROCESS
#12METHOD FOR OBTAINING A LIQUID FOOD PRODUCT AND LIQUID FOOD PRODUCT OBTAINED THEREOF
#13OAT FRACTIONATION PROCESS AND BEVERAGES PRODUCED THEREFROM
#14REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME
#15METHODS FOR MAKING FERMENTED FOOD AND BEVERAGE PRODUCTS USING GY7B YEAST
#16METHOD OF PRODUCING PROCESSED FOOD
#17USE OF ENZYMES AND FIBER TO OPTIMIZE SENSORIAL PROCESSING PROPERTIES DURING MANUFACTURE OF BOTANICAL BEVERAGES
#18A METHOD FOR THE PRODUCTION OF PRUNE JUICE CONCENTRATE
#19PROTEASES FOR BEER HAZE REDUCTION
#20METHODS OF MAKING PLANT-BASED EXTRACTS AND ASSOCIATED PLANT-BASED FOOD PRODUCTS
#21Method for obtaining a liquid food product and liquid food product obtained thereof
#22ROXBURGH ROSE AND COIX SEEDS COMPOSITE BEVERAGE AND PREPARATION METHOD THEREOF
#23METHOD FOR PRODUCING CONCENTRATED JUICE
#24EXTENDING FRUIT JUICE SHELF LIFE, CONSTITUENT MANIPULATION, AND QUALITY PRESERVATION PROCESS
#25OAT-BASED PRODUCTS WITH HIGH OAT PROTEIN CONTENT AND FUNCTIONALITY AND PRODUCTION PROCESSES THEREOF
#26Process for the preparation of a stable beverage
#27COMPOSITION FOR THE PREPARATION OF A BEVERAGE BASED ON OAT
#28METHOD AND PLANT FOR THE PRODUCTION OF TOMATO CONCENTRATE WITH VAPOUR RECOVERY
#29LOW SUGAR FOOD PRODUCTS WITH HIGH FIBER CONTENT
#30NUCLEIC ACID MOLECULES, POLYPEPTIDES HAVING EPOXY GROUP-REMOVING CATALYTIC ACTIVITY AND USE THEREOF
#31SACCHARIDE-REDUCED FRUIT BEVERAGE AND METHOD FOR PRODUCING THE SAME
#32SACCHARIDE FRUIT BEVERAGE HAVING IMPROVED FLAVOR AND METHOD FOR PRODUCING THE SAME
#33Process and System for Processing Fruit and/or Vegetable
#34Reduced calorie food product and methods of making
#35A PREPARATION METHOD OF COMPOSITE JUICE MIXED BY NONI FRUIT AND BLUEBERRY
#36REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME
#37Method for preparing Cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis
#38Method for reducing fructan in a food product with aid of invertase (EC 3.2.1.26)
#39Composition comprising -extract
#40A COLORED FOODSTUFF HAVING A LOW PH
#41Colored beverage having a low pH
#42BEVERAGES HAVING CLEAR APPEARANCE, SHELF STABILITY, HIGH PROTEIN, AND NEUTRAL PH
#43PRODUCTION OF ALCOHOL-FREE FERMENTED VEGETABLE JUICE WITH PICHIA KLUYVERI YEAST
#44LUO HAN GUO JUICE AND PREPARATION METHOD THEREOF
#45PACKAGED BEVERAGE AND METHOD FOR PRESERVING KOJI EXTRACT
#46BACTERIAL MANNANASES
#47SUGAR REDUCED PRODUCTS AND METHOD OF PRODUCING THEREOF
#48ENZYMATIC IN-SITU FORTIFICATION OF FOOD WITH FUNCTIONAL CARBOHYDRATES
#49Reduced calorie food product and methods of making
#50Process for the preparation of a stable beverage
#51USE OF AN ADDITIVE TO IMPROVE THE QUALITY OF BEVERAGES BASED ON PLANT MUSTS
#52METHOD FOR OBTAINING A STABILISED FOOD DRINK MADE FROM FRUIT JUICE COMPRISING EXTRACTS OF MICROALGAE AND/OR CYANOBACTERIA
#53LOW-CARBOHYDRATE SQUEEZED CARROT JUICE AND CARROT-CONTAINING BEVERAGE
#54Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
#55Low sugar food products with high fiber content
#56REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME
#57Process for Preparing Non-Cariogenic, Sustained Energy Release Juice
#58Mannanase variants
#59VEGETABLE HEALTH DRINK
#60Use of cysteine endoprotease for reducing cloudiness in drinks
#61Method for producing low-sugar-contents juice
#62Yeast extract for clarifying musts and beverages
#63METHOD AND DEVICE FOR THE BIOTECHNOLOGICAL REDUCTION OF SUGARS IN FRUIT EDUCTS FOR THE PURPOSE OF OBTAINING REDUCED-SUGAR FRUIT PRODUCTS
#64A PROBIOTIC-FERMENTED MACA COMPOSITION AND A METHOD FOR PREPARING THE COMPOSITION AND USE OF THE COMPOSITION
#65Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
#66Method for processing juice concentrate with good taste and stable color value
#67Proline specific endoprotease
#68YEAST EXTRACT FOR INHIBITING FLOCCULATION AND SETTLING IN FOODS AND BEVERAGES
#69STRATEGY FOR SUCROSE REDUCTION AND GENERATION OF INSOLUBLE FIBER IN JUICES
#70Systems and methods for automatically coring, or isolating fiber or whole juice sacs from citrus fruit
#71Flavour stable beverages
#72METHOD FOR DECOLORIZATION OF SUGAR SOLUTION USING ENZYMES
#73METHOD FOR REDUCING THE SACCHARIDE CONTENT OF JUICE CONCENTRATES
#74Enzymatic Fermentation Process
#75PREPARATION OF A STABLE BEVERAGE
#76Reduced calorie beverage or food product and process and apparatus for making same
#77SYSTEM AND METHOD FOR PRODUCTION OF CLARIFIED CITRUS JUICE CONCENTRATES CONTAINING 100% JUICE
#78Process of preparing a concentrated liquid foodstuff
#79INTRINSIC SUGAR REDUCTION OF JUICES AND READY TO DRINK PRODUCTS
#80METHOD OF PROCESSING MANGO JUICE
#81Methods of Juice Production
#82Method for inoculating yeast into fruit juice
#83METHOD FOR THE PREVENTION OR REDUCTION OF HAZE IN BEVERAGES
#84Method for separating and concentrating bioactive phenolics
#85Enzyme with silaffin
#86mold having large-scale genomic duplication
#87Fruit juice and puree with a lowered amount of available sugars
#88TEA PRODUCTION PROCESS
#89Pectate lyases with increased thermostability and/or enzymatic activity
#90Protein hydrolysates enriched in peptides having a carboxy terminal proline residue
#91PROLINE-SPECIFIC PROTEASES FREE FROM AMYLOLYTIC ACTIVITIES
#92Prebiotic Use of Fruits and Fruit Juices in the Promotion of Beneficial Gut Microflora
#93Prolamin-reduced beverages and methods for the preparation thereof
#95Method for the prevention or reduction of haze in beverages
#96Tea production process
#97Method of manufacturing mixed beverage
#98Phytase-treated acid stable soy protein products
#99Process for enzymatic treatment and filtration of a plant and products obtainable thereby
#100Genes encoding novel proteolytic enzymes
#101sp. strain and use thereof
#102Nutritious strawberry fruit juice drink and method of making the same