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17 条记录 (耗时 0.011 秒)

    NOVEL METHOD FOR PREPARING A FOOD PRODUCT
    5.
    发明申请
    NOVEL METHOD FOR PREPARING A FOOD PRODUCT 审中-公开
    制备食品的新方法

    公开(公告)号：WO2008135556A1

    公开(公告)日：2008-11-13

    申请号：PCT/EP2008/055496

    申请日：2008-05-05

    申请人： DSM IP ASSETS B.V. ,  KOENDERS, Damiet Josephina Petronella Cunera ,  STREEKSTRA, Hugo

    发明人： KOENDERS, Damiet Josephina Petronella Cunera ,  STREEKSTRA, Hugo

    IPC分类号： A23L1/015 ,  A23L1/217

    CPC分类号： A23L5/23 ,  A23L5/15 ,  A23L5/21

    摘要： The invention relates to a novel method for preparing a sliced food product comprising a low amount of acrylamide. The food product is preferably of plant origin, such as a tuber or a vegetable, preferably the food product is potato- based. The invention also relates to the use of a short heat treatment to accelerate low temperature extraction of asparagine from an asparagine- containing sliced food intermediate.

    摘要翻译： 本发明涉及一种制备包含少量丙烯酰胺的切片食品的新方法。 该食品优选是植物来源的，例如块茎或蔬菜，优选食品是基于马铃薯的。 本发明还涉及使用短热处理来加速来自含天冬酰胺切片食品中间体的天冬酰胺的低温提取。

    METHOD FOR THE PRODUCTION OF SIMVASTATIN
    6.
    发明申请
    METHOD FOR THE PRODUCTION OF SIMVASTATIN 审中-公开
    生产SIMVASTATIN的方法

    公开(公告)号：WO2007147801A1

    公开(公告)日：2007-12-27

    申请号：PCT/EP2007/056014

    申请日：2007-06-18

    申请人： DSM IP Assets B.V. ,  BERG, VAN DEN, Marco, Alexander ,  HANS, Marcus ,  STREEKSTRA, Hugo

    发明人： BERG, VAN DEN, Marco, Alexander ,  HANS, Marcus ,  STREEKSTRA, Hugo

    IPC分类号： C12P17/06

    CPC分类号： C12P17/06

    摘要： The present invention provides a fermentative process for the synthesis of simvastatin by providing a host capable of incorporating the 2,2-dimethylbutyrate side chain into simvastatin, i.e. by customizing a polyketide synthase gene optimized for synthesis and/or incorporation of 2,2-dimethylbutyrate; optionally feeding said host with the appropriate substrate for 2,2-dimethylbutyrate synthesis; fermenting said host to obtain simvastatin or analogues or derivatives thereof, i.e . by producing simvastatin on an industrial scale by a fed-batch process.

    摘要翻译： 本发明提供了一种通过提供能够将2,2-二甲基丁酸酯侧链引入辛伐他汀的宿主来合成辛伐他汀的发酵方法，即通过定制优化用于合成和/或并入2,2-二甲基丁酸酯的聚酮化合物合酶基因 ; 任选地向所述主体供应合适的用于2,2-二甲基丁酸酯合成的底物; 发酵所述宿主以获得辛伐他汀或其类似物或衍生物，即通过补料分批方法以工业规模生产辛伐他汀。

    METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS
    7.
    发明申请
    METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS 审中-公开
    生产流行蔬菜产品的方法

    公开(公告)号：WO2011064280A1

    公开(公告)日：2011-06-03

    申请号：PCT/EP2010/068175

    申请日：2010-11-25

    申请人： DSM IP ASSETS B.V. ,  STREEKSTRA, Hugo

    发明人： STREEKSTRA, Hugo

    IPC分类号： A23L1/217 ,  A23L1/015 ,  A23L1/01

    CPC分类号： A23B7/155 ,  A23L5/11 ,  A23L5/25 ,  A23L19/03 ,  A23L19/18 ,  A23V2002/00 ,  A23V2200/048

    摘要： The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a mehod for the preparation of fried vegetable products which have been subjected to an asparagine-reducing enzyme. The method comprises reducing the amount of enzyme product formed on the surface of the enzyme-treated vegetable material due to the action of the asparagine- reducing enzyme. If the amount of enzyme product is reduced before frying, this will contribute to the colour and the quality of the frying oil and of products subsequently fried in the oil and, thus, will minimize the loss of quality of the frying oil. The invention also relates to use of an asparagine-reducing enzyme preparation for preserving the colour of the frying oil.

    摘要翻译： 本发明涉及一种油炸蔬菜制品的制备方法。 特别涉及制备经过天冬酰胺还原酶的油炸蔬菜制品的方法。 该方法包括减少由于天冬酰胺还原酶的作用而在酶处理的植物材料的表面上形成的酶产物的量。 如果在油炸之前酶产物的量减少，这将有助于油炸油和随后在油中油炸的产品的颜色和质量，并且因此将使煎炸油的质量损失最小化。 本发明还涉及一种用于保存煎炸油的颜色的天冬酰胺还原酶制剂的用途。

    NOVEL METHOD TO REDUCE COMPOUNDS INVOLVED IN MAILLARD REACTIONS IN THERMALLY PROCESSED PLANT-BASED FOOD PRODUCTS
    8.
    发明申请
    NOVEL METHOD TO REDUCE COMPOUNDS INVOLVED IN MAILLARD REACTIONS IN THERMALLY PROCESSED PLANT-BASED FOOD PRODUCTS 审中-公开
    降低在热处理植物食品中的微生物反应中涉及的化合物的新方法

    公开(公告)号：WO2008061982A1

    公开(公告)日：2008-05-29

    申请号：PCT/EP2007/062570

    申请日：2007-11-20

    申请人： DSM IP ASSETS B.V. ,  STREEKSTRA, Hugo

    发明人： STREEKSTRA, Hugo

    IPC分类号： A23L1/015 ,  A23L1/164 ,  A23L1/217

    CPC分类号： A23L19/18 ,  A23L5/20 ,  A23L7/117

    摘要： This invention relates to a novel method to prepare a thermally processed plant-based food product containing less detrimental side products of Maillard reactions comprising the step of removing at least one compound involved in Maillard reactions in thermally processed plant-based food products by treating the plant-based intermediate of the food product with an enzyme preparation comprising at least one enzyme specifically acting on only one of the polysaccharide networks responsible for the macro-structural properties of the plant-based intermediate.

    摘要翻译： 本发明涉及一种制备含有美拉德反应较少有害副产物的热加工植物基食品的新方法，该方法包括以下步骤：通过处理植物来除去参与热加工的植物性食品中的美拉德反应的至少一种化合物 的基于食品的中间体与酶制剂包含至少一种仅特异性作用于负责植物基中间体的宏观结构性质的多糖网络之一的酶。

    AMIDASES FROM ASPERGILLUS NIGER AND THEIR USE IN A FOOD PRODUCTION PROCESS
    9.
    发明申请
    AMIDASES FROM ASPERGILLUS NIGER AND THEIR USE IN A FOOD PRODUCTION PROCESS 审中-公开
    来自ASPERGILLUS NIGER的AMIDASES及其在食品生产过程中的使用

    公开(公告)号：WO2006040345A3

    公开(公告)日：2006-12-28

    申请号：PCT/EP2005055242

    申请日：2005-10-13

    申请人： DSM IP ASSETS BV ,  STREEKSTRA HUGO

    发明人： STREEKSTRA HUGO

    IPC分类号： A23L11/00 ,  C12N9/80 ,  A23L5/20

    CPC分类号： A23L3/3463 ,  A23F5/163 ,  A23F5/243 ,  A23L5/25 ,  C12N9/80

    摘要： Process for the production of a food or feed product, comprising a heating step followed by adding an enzyme to an intermediate form of the food or feed product, whereby the enzyme is capable of lowering the acrylamide level of the food or feed product. The invention also relates to food or feed products obtained by the process of the invention.

    摘要翻译： 用于生产食品或饲料产品的方法，包括加热步骤，然后将酶加入到食品或饲料产品的中间形式中，由此酶能够降低食品或饲料产品的丙烯酰胺含量。 本发明还涉及通过本发明的方法获得的食品或饲料产品。