|
|
|
| 1 |
8,460,723 |
Method of improving the properties of a flour dough, a flour dough
improving composition and improved food products
|
| 2 |
8,425,966 |
Dough compositions having a moisture barrier, and related methods
|
| 3 |
8,420,147 |
High-purity rebaudioside D and low-calorie cake containing the same
|
| 4 |
8,420,146 |
High-purity Rebaudioside D and low-calorie bread containing the same
|
| 5 |
8,414,954 |
Reduced sugar elastic thin sheeted food dough
|
| 6 |
8,414,952 |
High-purity rebaudioside D and low-calorie diet cookies containing the
same
|
| 7 |
8,414,941 |
Chemically leavened dough compositions and related methods, involving low
temperature inactive yeast
|
| 8 |
8,383,176 |
Han-burger and making method thereof
|
| 9 |
8,377,493 |
Method for making a rolled snack food product having a light crispy
texture
|
| 10 |
8,377,492 |
Dietary fiber-enriching agent and dietary fiber-enriched food
|
| 11 |
8,372,466 |
Recombined whole grain having visually indistinguishable particulate
matter and related baked products
|
| 12 |
8,367,139 |
Process for making enzyme-resistant starch for reduced-calorie flour
replacer
|
| 13 |
8,361,532 |
Recombined whole grain wheat having visually indistinguishable particulate
matter and related baked products
|
| 14 |
8,354,131 |
Microwavable food products
|
| 15 |
8,338,153 |
Recombinant hexose oxidase, a method of producing same and use of such
enzyme
|
| 16 |
8,329,236 |
Low sodium salt composition
|
| 17 |
8,323,717 |
Method of producing baker's yeast
|
| 18 |
8,323,709 |
Edible spoon for dissociating into consumable predetermined clumps in
order to prevent dissociating into random granules that would make
consumption more difficult
|
| 19 |
8,318,224 |
Composition for enhancing physical performance
|
| 20 |
8,309,337 |
Hybrid polypeptide of a maltogenic alpha-amylase and a cyclodextrin
glucanotransferase
|
| 21 |
8,309,152 |
Processes for producing wheat protein isolates
|
| 22 |
8,298,603 |
Process for manufacturing a sweetener and use thereof
|
| 23 |
8,293,307 |
Process for manufacturing a sweetener and use thereof
|
| 24 |
8,293,306 |
Process for manufacturing a sweetener and use thereof
|
| 25 |
8,287,930 |
Free-flowing egg replacement product and process of making same
|
| 26 |
8,268,377 |
Sugar free low calorie syrup and the manufacturing method thereof
|
| 27 |
8,263,167 |
Sorghum antioxidant food product
|
| 28 |
8,252,360 |
Whole grain flour and products including same
|
| 29 |
8,252,357 |
Cup shaped baked confectionary and manufacturing method thereof
|
| 30 |
8,247,013 |
Method for producing frozen dough
|
| 31 |
8,241,689 |
Production of baked snack chips with irregular shape having notched edges
|
| 32 |
8,236,364 |
Rolled sheet of cookie dough
|
| 33 |
8,236,363 |
Method for producing instant noodles
|
| 34 |
8,231,920 |
Direct melt processing of resins
|
| 35 |
8,227,007 |
Direct melt processing of resins
|
| 36 |
8,221,814 |
Process for the separation of gluten and starch and products prepared from
said process
|
| 37 |
8,221,810 |
High fiber shelf stable toaster pastries and methods of preparation
|
| 38 |
8,206,765 |
Preparation of individually coated edible core products
|
| 39 |
8,192,781 |
Fat composition for bakery product and bakery product
|
| 40 |
8,187,649 |
Packaged, non-developed dough product in low pressure package, and related
compositions and methods
|
| 41 |
8,187,648 |
Packaged, developed dough production in low pressure package, and related
methods
|
| 42 |
8,187,646 |
Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems
|
| 43 |
8,178,759 |
Barely with reduced SSII activity and starch and starch containing
products with a reduced amylopectin content
|
| 44 |
RE43,341 |
Method of improving the properties of a flour dough, a flour dough
improving composition and improved food products
|
| 45 |
8,168,248 |
Food intermediate having sequestered phytosteryl esters in a
polysaccharide matrix
|
| 46 |
8,168,244 |
High fiber pastry product
|
| 47 |
8,163,323 |
Baking system and process with intermediate proofing
|
| 48 |
8,147,893 |
Refrigerator stable pressurized baking batter
|
| 49 |
8,137,727 |
Bread suitable for heating in microwave oven
|
| 50 |
8,115,087 |
Wheat with altered branching enzyme activity and starch and starch
containing products derived therefrom
|
