FOAMING BEVERAGES CONTAINING LIPIDS

LOW CALORIE DAIRY PRODUCTS

RIGID CONTAINER FOR CONTAINING FOODSTUFF COMPRISING FISH

Method for obtaining a product sequentially submitted to gasification and cryogenic deep-freezing

Use of a mixture of carbon dioxide snow and liquid nitrogen in quick freezing applications

Method of Lowering the Redox Potential of a Liquid by Injection of a Gas While Preventing Foaming

METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL

Process for producing fermented milk

Fish Packing System

Process for processing foodstuffs to prolong freshness

Devices containing lipid emulsions

Method for controlling retention of an organic compound or of a plurality of organic compounds inside a liquid or solid phase and applications of said method, in particular in the agri-food domain

Process by which the sensory properties of a fermented dairy product are modified, and maturation thereof during the conservation of said product

Method for processing okara

Super absorption Coenzyme Q

Method and apparatus for preserving beverages and foodstuff

Process for preparing and packaging a fresh food product for preservation and subsequent steaming and the corresponding package

Cold shock method improvements