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公开(公告)号：EP2338904A1
公开(公告)日：2011-06-29
申请号：EP09180498.9
申请日：2009-12-22
申请人： TEAGASC, The Agriculture and Food Development Authority , University College Cork-National University of Ireland, Cork
发明人： Hill, Colin , Cotter, Paul , Ross, Paul. R , Field, Desmond
IPC分类号： C07K14/315 , A61K38/16
CPC分类号： C07K14/315 , A61K38/00
摘要： A Nisin derivative or variant, comprising an amino acid substitution at amino acid position 29 in the amino acid sequence. The Nisin derivative exhibits enhanced antimicrobial activity when compared to wild type Nisin. The Nisin derivative has an application as a natural food additive and as a therapeutic agent.
摘要翻译： 一种乳链菌肽衍生物或变体，其包含氨基酸序列中氨基酸位置29处的氨基酸取代。 当与野生型乳链菌肽相比时，乳链菌肽衍生物表现出增强的抗微生物活性。 乳链菌素衍生物作为天然食品添加剂和治疗剂具有应用。
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2.发明公开MICELLAR CASEIN POWDERS WITH DIFFERENT LEVELS OF CALCIUM AND CHEESES PREPARED THEREFROM 审中-公开MIZELLENKASEINPULVER MIT UNTERSCHIEDLICHEN KALZIUMGEHALTEN，UND HIERMIT HERGESTELLTERKÄSE
公开(公告)号：EP2309869A1
公开(公告)日：2011-04-20
申请号：EP09761746.8
申请日：2009-06-10
CPC分类号： A23C19/053 , A23C9/1307 , A23C9/1422 , A23C9/1425 , A23C9/1522 , A23J1/20
摘要： The present invention relates to the development of micellar casein (MCCa) and milk protein concentrate (MPCCa) powders, with different calcium-to-casein ratios and buffering capacity. The invention also relates to the use of the MCCa and MPCCa powders in the preparation of reassembled milks. More specifically the invention relates to the use of such reassembled milks in the production of cheeses or cheese-style products
摘要翻译： 本发明涉及具有不同钙 - 酪蛋白比率和缓冲能力的胶束佐料（MCCa）和乳蛋白浓缩物（MPCCa）粉末的开发。 本发明还涉及MCCa和MPCCa粉末在重组乳中的应用。 更具体地，本发明涉及这种重新组装的奶在生产奶酪或奶酪样产品中的用途。
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公开(公告)号：EP1675603B9
公开(公告)日：2010-02-17
申请号：EP04770417.6
申请日：2004-10-15
发明人： ROSS, Paul , HALLAHAN, Stephen
CPC分类号： A61K35/744
摘要： The disclosure relates to the live cultures of probiotic bacteria to treat infectious diseases in humans and animals. Food-grade or non-pathogenic cultures are used to treat localised infections.
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公开(公告)号：EP0922213A1
公开(公告)日：1999-06-16
申请号：EP97935734.0
申请日：1997-08-22
IPC分类号： G01N3
CPC分类号： G01N3/08 , G01N3/04 , G01N2203/0017
摘要： The invention concerns apparatus and a method for the quantification of the stretchability of molten cheese, typically mozzarella cheese, on a pizza pie. The apparatus includes a first platform (1) having clamps (11) by means of which one part (7) of the pizza base (5) is affixed to the first platform (1). The other part (8) of the pizza base (5) is affixed to a second platform (2) by a clamp (12). The second platform (2) is mounted on a wheeled bogey which is drawn along rails by a winch driven by an electric motor for moving the second platform (2) relative to the first platform (1), at a constant velocity, in a horizontal plane, to draw the two parts (7, 8) of the pizza base apart thereby stretching the mass of cheese into strands (13). Means are provided for measuring the distance travelled by the second platform (2) at breakage of the cheese strands.
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公开(公告)号：EP0748389A1
公开(公告)日：1996-12-18
申请号：EP95911489.0
申请日：1995-02-28
CPC分类号： C12Q1/24 , C12N1/02 , G01N33/56911 , Y10S435/87 , Y10S435/975
摘要： A means for the rapid detection of bacteria from a liquid culture or slurry is described. A membrane mounted on a solid support is immersed in a liquid culture for a time sufficient to allow bacteria to adhere to the membrane, the membrane is removed from the culture and the number of bacteria adhering to the membrane is counted. The membrane may be either an inanimate membrane or a biological membrane. A test kit for use in the method is also described.
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公开(公告)号：EP2516452A1
公开(公告)日：2012-10-31
申请号：EP10796407.4
申请日：2010-12-22
申请人： TEAGASC, The Agriculture and Food Development Authority , University College Cork, National University Of Irland Cork
发明人： HILL, Colin , COTTER, Paul , ROSS, Paul, R. , FIELD, Desmond
IPC分类号： C07K14/315 , A61K38/16
CPC分类号： C07K14/315 , A61K38/00
摘要： A Nisin derivative or variant, comprising an amino acid substitution at amino acid position 29 in the amino acid sequence. The Nisin derivative exhibits enhanced antimicrobial activity when compared to wild type Nisin. The Nisin derivative has an application as a natural food additive and as a therapeutic agent.
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公开(公告)号：EP0604467A1
公开(公告)日：1994-07-06
申请号：EP92918198.0
申请日：1992-08-28
CPC分类号： C12Y304/21004 , A23J3/343 , A23L33/18 , A23V2002/00 , A23V2250/54242 , A23V2300/34
摘要： Procédé de production d'un hydrolysat de protéines lactosériques hypoallergéniques consistant à hydrolyser un substrat à base de lactosérum à l'aide d'une enzyme protéolytique, à inactiver l'enzyme par voie thermique et à microfiltrer le produit d'hydrolyse. Cet hydrolysat de protéines lactosériques hypoallergéniques trouve application dans la fabrication d'aliments lactés pour nourrissons et de denrées alimentaires diététiques spéciales.
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8.发明公开MODULATION OF TISSUE FATTY ACID COMPOSITION OF A HOST BY HUMAN GUT BACTERIA 审中-公开脂肪组成一台主机的度数由人的肠道菌群调制
公开(公告)号：EP2192909A2
公开(公告)日：2010-06-09
申请号：EP08804932.5
申请日：2008-09-30
申请人： University College Cork-National University of Ireland, Cork , TEAGASC, The Agriculture and Food Development Authority , Alimentary Health Ltd.
CPC分类号： C12N1/20 , A23L33/135 , A61K31/201 , A61K35/74 , A61K35/744 , A61K35/745 , A61K35/747 , C12P7/6427 , C12P7/6472 , C12R1/01
摘要： The current invention provides use of a CLA-producing bacterium for the in vivo conversion in the gut of polyunsaturated fatty acids to CLA. The CLA-producing bacterium is selected from one or more of the group consisting of propionibacteria, lactobacilli, lactococci and streptococci, and bifidobacteria.
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公开(公告)号：EP1675603A1
公开(公告)日：2006-07-05
申请号：EP04770417.6
申请日：2004-10-15
发明人： ROSS, Paul , HALLAHAN, Stephen
CPC分类号： A61K35/744
摘要： The disclosure relates to the live cultures of probiotic bacteria to treat infectious diseases in humans and animals. Food-grade or non-pathogenic cultures are used to treat localised infections.
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公开(公告)号：EP0967884B1
公开(公告)日：2005-01-12
申请号：EP98905594.2
申请日：1998-02-18
IPC分类号： A23J1/20
摘要： The invention relates to a method for the isolation of total milk protein or whey protein content of milk, in a concentrated and functional form. The protein product is suitable for use in food formulations and dietetic products, where it performs as well as sodium caseinate, but with the added benefit of having more bland flavour characteristics. The product has enhanced nutritional properties and better flavour characteristics when compared to sodium caseinate. The process involves the acidification of skimmed milk or whey to a pH below the isoelectric point, followed by heating to at least 50 DEG C at the acidic pH.
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