BROWN RICE FLOUR FOOD

Brand Owner Address Description
LAB2PRO SUPERIOR COATING Cell Biotech Co., Ltd. 50 Aegibong-ro 409 bun-gil, Wolgot-myeon Gimpo-si, Gyeonggi-do 10003 Republic of Korea Brown rice flour for food; frozen yogurt namely, confectionery ices; chewing gum; candy; mayonnaise; dressings for salad; ginseng tea; black tea; green tea; coffee-based beverages; lactic-acid fermented bread; all of the foregoing containing probiotics;The mark consists of a sphere superimposed over a diamond with the wording LAB2PRO above it, and the wording SUPERIOR COATING below it. The wording and design is outlined in a rectangle with rounded corners.;Lactic acid bacteria drinks; lactic-acid fermented milk; yogurt; lactic-acid fermented cheese; lactic-acid fermented sausages; ham containing lactic ferments; lactic-acid fermented kimchi; all of the foregoing containing probiotics;Baby food made from livestock products; baby food made from agricultural products; lacteal flour for babies; medicine for intestinal disorders; medicine for veterinary purposes namely, for treatment of intestinal bacteria; agents for immunity adjustment; milk ferments for pharmaceutical purposes; medicines for alleviating constipation; additives to fodder for medical purposes in the nature of dietary supplements; nutritional supplements for medical purposes; chewing gum for medical purposes; lactic acid bacteria capsules for medical purposes; lactic acid bacteria microorganisms for medical purposes; biological preparations for medical purposes for treatment of cancer, heart disease, and neurological diseases; all of the foregoing containing probiotics; nutritional supplement containing lactic ferments;LAB TO PRO SUPERIOR COATING;Color is not claimed as a feature of the mark.;SUPERIOR COATING;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.