Use of surfactants to solubilize water-insoluble solids in...
Use of tagatose in laxatives
Use of temperature changes to facilitate processing and...
Use of thioester flavors to improve the flavor quality of...
Use of trehalose for liquid retention in meat during cooking
Use of vibrational energy in producing jelly confectionery
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...
Using cocoa powder to enhance the flavor of a mint flavored...
Using cocoa powder to enhance the flavor of synthetic...
Using reduced fat soy particulates to produce soymilk with a...
Utilization of pea bean protein in frozen food confections
Utilization of sulfur containing terpenes as perfuming and...