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Patent Agency Ranking
公开(公告)号：US11484036B2
公开(公告)日：2022-11-01
申请号：US16301653
申请日：2017-05-16
Applicant: NESTEC S.A.
Inventor： Yvette Fleury Rey , Christina Vafeiadi , Stephane Duboux , Catherine Ngom-Bru , Cassandra Mokdad , Clementine Tastet , Christof Gysler , Carl Erik Hansen
Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.
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公开(公告)号：US20190281839A1
公开(公告)日：2019-09-19
申请号：US16301659
申请日：2017-05-16
Applicant: NESTEC S.A.
Inventor： Yvette Fleury Rey , Christina Vafeiadi , Stephane Duboux , Catherine Ngom-Bru , Clementine Tastet , Cassandra Mokdad , Christof Gysler , Carl Erik Hansen
Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.
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公开(公告)号：US20150125572A1
公开(公告)日：2015-05-07
申请号：US14560884
申请日：2014-12-04
Applicant: NESTEC S.A.
Inventor： Carl Erik Hansen , Pierre Nicolas , Baltasar Valles Pamies
CPC classification number: A23L21/00 , A21D2/186 , A21D8/042 , A21D13/062 , A21D13/36 , A21D13/45 , A23G1/54 , A23G3/54 , A23G3/545 , A23G9/48 , A23K20/189 , A23L5/00 , A23L7/00 , A23L13/03 , A23L29/06 , A23L29/30 , A23L29/35 , A23L33/125 , A23L33/20 , A23V2002/00 , C12Y302/01001
Abstract: The present invention relates to a moisture resistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.
Abstract translation: 本发明涉及一种防潮或耐湿的晶片，其在暴露于水分时保持其酥脆的质感。
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公开(公告)号：US20150164113A1
公开(公告)日：2015-06-18
申请号：US14414767
申请日：2013-07-26
Applicant: NESTEC S.A.
Inventor： Alice Moroni , Edwin Ananta , Carl Erik Hansen , Jean-Yves Chuat
CPC classification number: C12R1/25 , A23L7/104 , A23L11/09 , A23V2002/00 , A23Y2220/43 , A23Y2220/63 , A23Y2220/67 , A23Y2220/73 , A23Y2240/75 , A23Y2300/49 , A23Y2300/55
Abstract: The present invention relates to a method for improving the nutritional value of a food grain. In particular, the invention relates to a novel method for reducing the antinutritional factors in a food grain. One aspect of the invention involves preparing a bacterial preparation containing viable lactic acid bacteria; and soaking the food grain in the bacterial preparation; wherein the lactic acid bacteria have been at least partially removed from the bacterial preparation before soaking. Further aspects of the invention are the bacterial strains Lactobacillus plantarum CNCM I-4635 (NCC 385)and Lactobacillus plantarum CNCM I-4636 (NCC 1582).
Abstract translation: 本发明涉及一种改善食品营养价值的方法。 特别地，本发明涉及一种降低食品中抗营养因子的新方法。 本发明的一个方面涉及制备含有活的乳酸菌的细菌制剂; 并将食物浸泡在细菌制剂中; 其中在浸泡之前已经将乳酸菌至少部分地从细菌制剂中除去。 本发明的另外方面是细菌菌株植物乳杆菌CNCM I-4635（NCC 385）和植物乳杆菌CNCM I-4636（NCC1582）。
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公开(公告)号：US20190289861A1
公开(公告)日：2019-09-26
申请号：US16301653
申请日：2017-05-16
Applicant: NESTEC S.A.
Inventor： Yvette Fleury Rey , Christina Vafeiadi , Stephane Duboux , Catherine Ngom-Bru , Cassandra Mokdad , Clementine Tastet , Christof Gysler , Carl Erik Hansen
Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.
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