专利检索 ap:("Gefu Wang-Pruski" OR "Patrick Murphy" OR "Devanand M. Pinto") AND inv:"Devanand M. Pinto" 第 1 页

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发明申请
Proteins Involved in After-Cooking Darkening in Potatoes 审中-公开
标题翻译：涉及烹饪后的蛋白质在土豆中变黑

公开(公告)号：US20090241216A1

公开(公告)日：2009-09-24

申请号：US12402836

申请日：2009-03-12

申请人： Gefu Wang-Pruski , Patrick Murphy , Devanand M. Pinto

发明人： Gefu Wang-Pruski , Patrick Murphy , Devanand M. Pinto

IPC分类号： A01H1/00 , C12Q1/68 , G01N33/53 , C07K14/415

CPC分类号： C12Q1/6895 , C07K14/415 , C07K14/811 , C12N9/0059 , C12Q2600/156 , G01N33/56961

摘要： Proteins that are associated with increased after-cooking darkening (ACD) are described. The proteins are useful in diagnostic assays for detecting ACD. Inhibiting or activating the proteins can also be useful in controlling and/or reducing ACD.

摘要翻译： 描述了与增加的后烹饪变暗（ACD）相关联的蛋白质。该蛋白质可用于检测ACD的诊断测定。抑制或激活蛋白质也可用于控制和/或减少ACD。