|
|
|
| 1 |
8,367,139 |
Process for making enzyme-resistant starch for reduced-calorie flour
replacer
|
| 2 |
8,282,379 |
Production of thin, irregular chips with scalloped edges and surface
bubbles
|
| 3 |
8,241,689 |
Production of baked snack chips with irregular shape having notched edges
|
| 4 |
8,163,324 |
Production of low calorie, extruded, expanded foods having a high fiber
content
|
| 5 |
8,115,087 |
Wheat with altered branching enzyme activity and starch and starch
containing products derived therefrom
|
| 6 |
8,057,840 |
Food products comprising a slowly digestible or digestion resistant
carbohydrate composition
|
| 7 |
7,972,643 |
Process for making enzyme-resistant starch for reduced-calorie flour
replacer
|
| 8 |
7,964,718 |
Production of crystalline short chain amylose
|
| 9 |
7,955,439 |
Enzyme-resistant starch and method for its production
|
| 10 |
7,820,220 |
Production of baked snack chips with irregular shape having notched edges
|
| 11 |
7,812,221 |
Wheat with altered branching enzyme activity and starch and starch
containing products derived therefrom
|
| 12 |
7,754,017 |
Enzyme-resistant starch and method for its production
|
| 13 |
7,744,944 |
Methods of producing resistant starch and products formed therefrom
|
| 14 |
7,700,327 |
Resistant starch with cooking properties similar to untreated starch
|
| 15 |
7,687,248 |
Resistant starch with cooking properties similar to untreated starch
|
| 16 |
7,678,555 |
Production of crystalline short chain amylose
|
| 17 |
7,674,897 |
Production of crystalline short chain amylose
|
| 18 |
7,648,723 |
Production of low calorie, extruded, expanded foods having a high fiber
content
|
| 19 |
7,608,436 |
Process for producing saccharide oligomers
|
| 20 |
7,605,254 |
Method of producing resistant starch
|
| 21 |
7,531,199 |
Process for making enzyme-resistant starch for reduced-calorie flour
replacer
|
| 22 |
7,276,126 |
Production of enzyme-resistant starch by extrusion
|
| 23 |
7,189,288 |
Enzyme-resistant starch and method for its production
|
| 24 |
6,929,815 |
Method of increasing the .alpha.-amylase-resistant starch content (rs
content) of a polysaccharide, polysaccharides, the use thereof and food
containing said polysaccharides
|
| 25 |
6,830,767 |
Method for constrain-frying snack pieces having intact surface features
|
| 26 |
6,664,389 |
Highly resistant granular starch
|
| 27 |
6,572,910 |
Process for making tortilla chips with controlled surface bubbling
|
| 28 |
6,558,730 |
Potato-based fabricated snacks made from continuously sheeted doughs and
methods for controlling the texture and organoleptical properties thereof
|
| 29 |
5,989,617 |
Method of assessing wheat or wheat flour regarding suitability for
producing noodles
|
