5180 ⎘
Processes Heat, thermal treatment
Automated Food Patty Cooking and Assembly Apparatus
#2PROCESS AND APPARATUS FOR THE PRODUCTION OF A MEAT ANALOGUE
#3MICROWAVE AND INFRARED HEATING SYSTEM AND METHOD FOR FRUIT AND VEGETABLE ENZYME DEACTIVATION
#4FUNCTIONAL YEAST PROTEIN CONCENTRATE
#5METHOD OF MAKING OLEOGEL
#6FUNCTIONAL YEAST PROTEIN CONCENTRATE
#7System and Method for Flaking
#8Method For Crystallising Aqueous Carbohydrate-Containing Substances And Crystallized Product Obtained
#9A PROCESS FOR TREATMENT OF SPENT MEDIA FROM VEGETABLE PICKLE
#10MUSHROOM COMPOUNDS INFUSED CONSUMABLES AND NON-CONSUMABLES
#11SHELF STABLE, HIGH MOISTURE FRUIT CONFECTIONS PRODUCED FROM SECONDARY FRUIT PRODUCTS
#12PROCESS FOR MANUFACTURING A LEAF TEA PRODUCT
#13Whey preparation obtained by cavitation and uses thereof
#14PROCESS FOR MANUFACTURING A LEAF TEA PRODUCT
#15FRESH SEARED AND SOUS VIDE BATCH PROCESSING
#16Energy and protein bar
#17STABILIZATION OF CARRAGEENAN FREE CHOCOLATE MILK
#18High moisture edible compositions and methods of preparation thereof
#19FRIED SNACK CHIPS AND METHODS OF FORMING THEM
#20System and method for flaking
#21RAW MEAT PROTEIN PRODUCT TREATED BY DIRECT STEAM INJECTION
#22Enzymatic bran and germ flavor and texture improvement
#23SYSTEM AND PROCESS FOR COOKING FOOD IN A VALVED POUCH
#24Method for preparing porous red ginseng
#25PROCESS AND APPARATUS FOR THE PRODUCTION OF A MEAT ANALOGUE
#26OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH
#27HIGH FREQUENCY DEVICE FOR HEATING FOOD PRODUCT, AND ASSOCIATED SYSTEMS AND METHODS
#28CONTINUOUS-FLOW TREATMENT SYSTEM FOR SOLID FOOD AND ANIMAL FEED AND OTHER BULK MATERIALS, HAVING A HEAT TREATMENT DEVICE FOR THERMAL CONTINUOUS-FLOW TREATMENT
#29METHOD FOR PRODUCING HONEY CONTAINING LOW MOLECULAR WEIGHT GINSENOSIDES
#30Energy and protein bar
#31Method for sterilizing high-quality meat- and kimchi-based processed food by means of pH adjustment and mild heating
#32Co-fermented food product from dairy and grain
#33Heating medium injectors and injection methods for heating foodstuffs
#34Systems and methods for receiving the output of a direct steam injector
#35METHODS OF MANUFACTURING PRODUCTS FROM MATERIAL COMPRISING OILCAKE, COMPOSITIONS PRODUCED FROM MATERIALS COMPRISING PROCESSED OILCAKE, AND SYSTEMS FOR PROCESSING OILCAKE
#36WHEY PREPARATION OBTAINED BY CAVITATION AND USES THEREOF
#37LONG SHELF LIFE MILK AND MILK-RELATED PRODUCTS
#38METHOD AND SYSTEM FOR MANUFACTURING A COOKED EGG PRODUCT
#39METHOD FOR FOOD PASTEURIZATION
#40Peeling method
#41Apparatus for roasting coffee beans
#42EMULSION OF TRIGLYCERIDE OIL IN GLYCERIN WITH LECITHIN
#43Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake
#44METHOD FOR PREPARING OLIVE LEAF POWDER
#45Heat-transforming ceramic roasting cylinder and coffee bean roaster using the same
#46System and Method for Processing Milk
#47Composition and method for peeling hard boiled eggs
#48Ready-to-drink plant protein beverage product and methods for making same
#49Spirulina infused gummies and method of preparing the same
#50System and method for flaking
#51BEAN-BASED FLOUR
#52CONTINUOUS POPCORN MACHINES AND ASSOCIATED SYSTEMS AND METHODS
#53OLIGOSACCHARIDES FOR FLAVOUR GENERATION
#54CHICORY PRODUCTS CONTAINING CANNABINOIDS
#55Stabilization of carrageenan free chocolate milk
#56Defrosting method for food
#57PROCESS FOR THE PRODUCTION OF A BASE FOR RAGU' OR STUFFINGS
#58GLUTEN-FREE RESISTANT STARCH AND METHOD OF MAKING THE SAME
#59Device for heating and emulsifying beverages
#60Chewy confection with reduced sugar
#61GELLED FEED FOR ANIMALS AND PROCESS FOR PREPARATION THEREOF
#62TOCOTRIENOL COMPOSITION
#63FISH ODOR-FREE FISH OIL COMPOSITION AND PREPARATION METHOD THEREFOR
#64COMPOSITIONS AND METHODS FOR AVOIDING, REDUCING, AND REVERSING UNDESIRABLE VISUAL AND OLFACTORY EFFECTS IN FOOD PRODUCTS
#65EVAPORATED MILK WITH IMPROVED MOUTH FEEL, PROCESS OF MAKING IT, PRODUCTS CONTAINING SAID MILK AND USE FOR FOOD OR BEVERAGE PRODUCTION
#66HEAT TREATMENT OF BULKY FOOD PRODUCTS
#67METHOD FOR STERILIZING PROCESSED FOODS COMPRISING MICROWAVE HEATING PRETREATMENT
#68SHELF STABLE ALCOHOLIC BEVERAGE
#69OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH
#70A PROCESS FOR MANUFACTURING A LEAF TEA PRODUCT
#71A PROCESS FOR MANUFACTURING A LEAF TEA PRODUCT
#72Method of Coating Food Products
#73Heat sterilized high protein enteral compositions with whey protein which comprises whey protein micelles and a source of casein
#74Heat sterilized high protein enteral compositions with whey protein which comprises whey protein micelles and a source of casein
#75METHOD FOR PREPARING FERMENTED SOYBEAN PRODUCTS AND FERMENTED SOYBEAN PRODUCTS PREPARED THEREBY
#76DRY EXPANDED FOOD PRODUCT MADE FROM PROTEIN, AND METHOD FOR THE PRODUCTION THEREOF
#77Method for extracting high-purity mogroside V from
#78COMPOSITIONS COMPRISING WHEY PROTEIN AND GUM ARABIC
#79PRODUCTION OF ADDITIVE FREE HAZELNUT BEVERAGE
#80NUT BASED LIQUID CREAMERS AND METHOD OF MAKING THEREOF
#81ENHANCED VISCOSITY OAT BASE AND FERMENTED OAT BASE PRODUCT
#82Method for producing textured protein material
#83METHOD OF MAKING OLEOGEL
#84Thickener for liquid component
#85Highly soluble steviol glycosides
#86Liquid seasoning comprising ingredients
#87METHOD FOR MANUFACTURING PROCESSED GINSENG CONTAINING HONEY COMPONENT
#88Industrial method for recovering phospholipids and producing lecithin from a residue from the production of soy protein concentrate
#89Modification of mineral composition of milk for the production of an acidified milk product
#90Edible and thermoreversible oleogel and method for preparation thereof
#91FRIED PLEUROTUS ERYNGII SNACK CHIPS AND METHODS OF FORMING THEM
#92DAIRY SPREAD COMPOSITION AND METHOD FOR ITS PRODUCTION
#93METHOD OF PRODUCING INSTANT GINSENG CHICKEN SOUP PRODUCT
#94NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF
#95Natural flavor base and process for its preparation
#96HIGH MOISTURE EDIBLE COMPOSITIONS AND METHODS OF PREPARATION THEREOF
#97Roasting system with clean emissions and high thermal efficiency
#98Shelf stable, high moisture fruit confections produced from secondary fruit products
#99Steviol Glycoside Sweeteners with Improved Flavor Profiles
#100AN APPARATUS FOR ULTRA-FINE GRINDING OF RED GINSENG, AND A METHOD FOR PRODUCING WHOLE RED GINSENG EXTRACT AND LIQUID WITH MAXIMIZED NUTRITION ABSORPTIVITY BY ENZYME FERMENTATION
#101Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition
#102Whey preparation obtained by cavitation and uses thereof
#103Powdery fat or oil composition and method for producing same
#104Aseptic method of preparing fruit juice and non-fruit juice beverages to improve flavor profiles and retain organoleptic properties of fruit juice and non-fruit juice beverages
#105Process for the preparation of an additive as a food supplement based on seaweeds for birds and animals; as well as the product obtained and its use in the food conversion and in the production of bird and animal meat
#106System and method for controlling oil content in fried food products
#107Processing of agricultural products using radiofrequency
#108Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition
#109PASTEURIZATION FOR SMALL CONTAINERS USING A PHASE CHANGE MATERIAL
#110Enzymatic bran and germ flavor and texture improvement
#111CARAMELIZED COMPOSITIONS
#112Apparatus and method for cooking an egg
#113pH ADJUSTED SOY PROTEIN ISOLATE AND USES
#114ASTRINGENCY IN SOY PROTEIN SOLUTIONS
#115pH adjusted soy protein isolate and uses
#116Well cooked egg powder
#117Pasteurized juice formed from raw cannabis