107713 ⎘
Preserving by using additives, e.g. anti-oxidants
Sub-classes:STABILIZED OIL AND METHODS OF MAKING THE SAME
#2STABILIZED OIL AND METHODS OF MAKING THE SAME
#3Stability of short path evaporation treated oils
#4POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF
#5Stability of short path evaporation treated oils
#6Anti-oxidation frying device
#7Oxidation inhibitor, and food and drink containing fats and oils using same
#8Lecithin derived from high-oleic soybeans
#9Process for producing a PUFA-containing feedstuff by extruding a PUFA-containing biomass
#10Stabilized oil and methods of making the same
#11METHOD FOR DRYING BIOMASS
#12Anti-oxidation frying device
#13Methods for suppressing isomerization of olefin metathesis products
#14Low uptake oil composition
#15Stabilising and analysing fatty acids in a biological sample stored on solid media
#16Methods for suppressing isomerization of olefin metathesis products
#17Juice or nectar formulations
#18Obtaining fatty acids from insect larvae
#19Synergistic antioxidant compositions
#20REJUVENATION OF USED COOKING OIL
#21Degradation inhibitor for flavor or aroma
#22Four-layered spherical ceramics for frying oil
#23Polyunsaturated Fatty Acid-Containing Solid Fat Compositions and Uses and Production Thereof
#24METHOD OF REDUCING ACRYALMIDE BY TREATING A FOOD PRODUCT
#25Edible oil composition, particularly for use in frying and cooking foods
#26Rejuvenation of used cooking oil
#27Method for Reducing Acrylamide Formation
#28Method for Reducing Acrylamide Formation
#29Processes of improving the quality of oil and products produced therefrom
#30Stabilisation of polyunsaturated fatty acid (pufa) ester concentrates
#31Method of Improving Quality of Edible Oils
#32Milk mineral compositions for use with raw meat products
#33Method for enhancing acrylamide decomposition