-
公开(公告)号:US20080095883A1
公开(公告)日:2008-04-24
申请号:US11952640
申请日:2007-12-07
申请人: Gitte Budolfsen , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
发明人: Gitte Budolfsen , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
摘要翻译: 通过在热处理前用酶处理原料,可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺(任选取代)作为底物或是漆酶或过氧化物酶进行反应。
-
公开(公告)号:US08507246B2
公开(公告)日:2013-08-13
申请号:US13352511
申请日:2012-01-18
IPC分类号: C12N9/82 , C12N9/02 , C12P1/00 , C07K1/00 , C08B37/00 , A21D2/00 , C13K1/06 , A23F3/00 , A23F3/16 , A23B4/12 , C07H21/04
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
摘要翻译: 通过在热处理前用酶处理原料,可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺(任选取代)作为底物或是漆酶或过氧化物酶进行反应。
-
公开(公告)号:US20120114793A1
公开(公告)日:2012-05-10
申请号:US13352511
申请日:2012-01-18
申请人: Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
发明人: Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
摘要翻译: 通过在热处理前用酶处理原料,可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺(任选取代)作为底物或是漆酶或过氧化物酶进行反应。
-
公开(公告)号:US20060275879A1
公开(公告)日:2006-12-07
申请号:US10530931
申请日:2003-10-10
申请人: Gitte Lynglev , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
发明人: Gitte Lynglev , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
IPC分类号: C12P7/62
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
-
公开(公告)号:US20180201959A1
公开(公告)日:2018-07-19
申请号:US15742094
申请日:2016-07-14
申请人: DSM IP ASSETS B.V.
发明人: Mae Joanne AGUILA , Hans-Peter HOHMANN , Laurent LEFORT , Jonathan Alan MEDLOCK , Guenter PAPPENBERGER
IPC分类号: C12P7/18 , C07C29/149 , C12N9/04
CPC分类号: C12P7/18 , C07C29/149 , C12N9/0006 , C12Y101/99028 , C07C31/26
摘要: The present invention relates to a novel and inventive process for the production of sorbitol from D-sucrose.
-
公开(公告)号:US08859023B2
公开(公告)日:2014-10-14
申请号:US13891859
申请日:2013-05-10
申请人: Novozymes A/S
IPC分类号: A23B5/00 , A23B4/12 , A21D2/00 , A23L1/08 , A23B7/10 , C12N9/82 , C12N9/02 , C12P1/00 , C07H21/04 , C07K1/00 , A21D8/04 , A23L1/164 , A23L1/217 , A23L1/015
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
摘要翻译: 通过在热处理前用酶处理原料,可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺(任选取代)作为底物或是漆酶或过氧化物酶进行反应。
-
公开(公告)号:US20130236598A1
公开(公告)日:2013-09-12
申请号:US13891859
申请日:2013-05-10
申请人: NOVOZYMES A/S
发明人: Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
摘要翻译: 通过在热处理前用酶处理原料,可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺(任选取代)作为底物或是漆酶或过氧化物酶进行反应。
-
公开(公告)号:US08124396B2
公开(公告)日:2012-02-28
申请号:US11952640
申请日:2007-12-07
申请人: Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
发明人: Gitte Budolfsen , Morten Tovborg Jensen , Hans Peter Heldt-Hansen , Mary Ann Stringer , Lene Lange
IPC分类号: C12N9/82 , C12N9/02 , C12P1/00 , C07K1/00 , C08B37/00 , A21D2/00 , A23L1/08 , A23L1/22 , A23F3/16 , A23B4/12 , C07H21/04
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
摘要翻译: 通过在热处理前用酶处理原料,可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺(任选取代)作为底物或是漆酶或过氧化物酶进行反应。
-
公开(公告)号:US07396670B2
公开(公告)日:2008-07-08
申请号:US10530931
申请日:2003-10-10
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
摘要翻译: 通过在热处理前用酶处理原料,可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够对天冬酰胺或谷氨酰胺(任选取代)作为底物或是漆酶或过氧化物酶进行反应。
-
公开(公告)号:US20080096260A1
公开(公告)日:2008-04-24
申请号:US11952593
申请日:2007-12-07
申请人: Gitte Budolfsen , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
发明人: Gitte Budolfsen , Morten Jensen , Hans Heldt-Hansen , Mary Stringer , Lene Lange
IPC分类号: C12P7/62
CPC分类号: A21D8/042 , A23L5/25 , A23L7/117 , A23L19/19 , C12N9/82 , C12P1/00 , C12Y101/01118 , C12Y101/01119 , C12Y101/01124 , C12Y101/01147 , C12Y101/01148 , C12Y101/03009 , C12Y101/9901 , C12Y101/99011 , C12Y101/99018 , C12Y101/99028 , C12Y102/01003 , C12Y102/01004 , C12Y102/01005 , C12Y104/03002 , C12Y110/03002 , C12Y111/01007 , C12Y301/03004 , C12Y301/03005 , C12Y304/13018 , C12Y305/01001 , C12Y305/01002 , C12Y305/01026 , C12Y305/01043 , C12Y305/01052
摘要: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine as a substrate.
摘要翻译: 通过在热处理前用酶处理原料,可以减少在食品生产过程中热处理过程中丙烯酰胺的形成。 该酶能够作为底物在天冬酰胺上反应。
-
-
-
-
-
-
-
-
-