Process for the enzymatic preparation of vanilla flavor
    15.
    发明申请
    Process for the enzymatic preparation of vanilla flavor 审中-公开
    香草香味的酶法制备方法

    公开(公告)号:US20060257527A1

    公开(公告)日:2006-11-16

    申请号:US10553184

    申请日:2003-12-22

    IPC分类号: A23F3/16

    CPC分类号: A23L27/10

    摘要: The invention relates to a process for the preparation of a vanilla extract, which process consists in subjecting vanilla green beans to accelerated browning followed by extractive/enzymatic treatment.

    摘要翻译: 本发明涉及一种制备香草提取物的方法,该方法包括使香草绿豆加速褐变,然后进行萃取/酶处理。

    Biotransformation of colchicinoid compounds
    16.
    发明授权
    Biotransformation of colchicinoid compounds 有权
    秋水仙碱类化合物的生物转化

    公开(公告)号:US07910334B2

    公开(公告)日:2011-03-22

    申请号:US11596091

    申请日:2004-05-12

    申请人: Cesare Ponzone

    发明人: Cesare Ponzone

    IPC分类号: C12P19/44

    CPC分类号: C12P19/56

    摘要: The present invention relates to a biotransformation process, effected by means of selected microbial strains, for the preparation of 3-O-glycosyl derivatives of colchicinoid compounds.

    摘要翻译: 本发明涉及通过选择的微生物菌株实现的用于制备秋水仙碱类化合物的3-O-糖基衍生物的生物转化过程。

    Biotransformation of colchicinoid compounds
    18.
    发明申请
    Biotransformation of colchicinoid compounds 有权
    秋水仙碱类化合物的生物转化

    公开(公告)号:US20090011479A1

    公开(公告)日:2009-01-08

    申请号:US11596091

    申请日:2004-05-12

    申请人: Cesare Ponzone

    发明人: Cesare Ponzone

    IPC分类号: C12P13/02

    CPC分类号: C12P19/56

    摘要: The present invention relates to a biotransformation process, effected by means of selected microbial strains, for the preparation of 3-O-glycosyl derivatives of colchicinoid compounds.

    摘要翻译: 本发明涉及通过选择的微生物菌株实现的用于制备秋水仙碱类化合物的3-O-糖基衍生物的生物转化过程。