Use of peptides for imparting kokumi
Use of pigment such as e.g. titanium dioxide for obtaining a...
Use of polydextrose for simulating the functional attributes...
Use of polyphosphate as a tooth erosion inhibitor in acidic...
Use of prenylated flavones
Use of pullulan as a slowly digested carbohydrate
Use of saffron and/or safranal and/or crocin and/or...
Use of soluble dietary fibres against muscle wasting
Use of starch as a fat and oil substitute in foodstuffs
Use of sterile mesomorphic phases in food products
Use of surfactants to solubilize water-insoluble solids in...
Use of temperature changes to facilitate processing and...
Use of trehalose for liquid retention in meat during cooking
Use of whole grain materials with high resistant starch for...
Uses of 2-carbomethoxy-1-pyrroline
Using carbon dioxide regulators to extend the shelf life of...
Utilization of sulfur containing terpenes as perfuming and...