IMPROVED ASSAY AND REAGENTS OR IMMUNOLOGICAL DETERMINATION OF ANALYTE CONCENTRATION
    8.
    发明申请
    IMPROVED ASSAY AND REAGENTS OR IMMUNOLOGICAL DETERMINATION OF ANALYTE CONCENTRATION 审中-公开
    改进的测定和试剂或分析物浓度的免疫测定

    公开(公告)号:WO0239114A3

    公开(公告)日:2003-03-13

    申请号:PCT/US0147047

    申请日:2001-11-13

    CPC classification number: G01N33/54393 G01N33/86

    Abstract: Non-competitive immunoassays and kits for detecting or determining the concentration of an analyte in a biological sample are provided along with reagents for use in such assays and kits. Immunoassays are provided which employ a reagent containing an autologous analyte which raises the signal above the background noise caused by non-specific binding thereby lowering the percent coefficient of variation of a non-competitive assay. By employing an autologous analyte in a reagent of the immunoassay, low dosages of an analyte can be detected without adversely affecting the long linear range of the assay.

    Abstract translation: 提供用于检测或确定生物样品中分析物浓度的非竞争性免疫测定和试剂盒以及用于此类测定和试剂盒的试剂。 提供免疫测定,其使用含有自体分析物的试剂,其将由非特异性结合引起的高于背景噪声的信号提高,从而降低非竞争性测定的变异百分比系数。 通过在免疫测定试剂中采用自体分析物,可以检测低剂量的分析物,而不会不利地影响测定的长线性范围。

    BAKED PRODUCT TREATED WITH NATAMYCIN AND PROCESS THEREOF
    9.
    发明申请
    BAKED PRODUCT TREATED WITH NATAMYCIN AND PROCESS THEREOF 审中-公开
    用NATAMYCIN处理的产品及其过程

    公开(公告)号:WO2005074690A1

    公开(公告)日:2005-08-18

    申请号:PCT/EP2005/050330

    申请日:2005-01-26

    CPC classification number: A23L3/34635 A21D15/08

    Abstract: The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity a w >0.8. Its surface has deposited thereon an effective amount of natamycin, which is sufficient to keep the product mould free when packaged for a storage time of 2 weeks or more at ambient temperature. In the process the outer surface of a baked product is sprayed with natamycin to deposit an effective amount of natamycin thereon, whereafter the sprayed product is packaged in a protective envelope.

    Abstract translation: 本发明涉及具有增加的保存期限的非酵母发酵的精细焙烤食品以及提高中等和高湿度精细焙烤食品的保存期限的方法。 精细烘焙产品包括具有水活度> 0.8的中等或高湿度烘烤产品。 其表面上沉积有效量的那他霉素,当环境温度下包装2周以上的储存时间时,其足以保持产品模具自由。 在该过程中,焙烤产品的外表面用纳他霉素喷洒以在其上沉积有效量的那他霉素,然后将喷射产品包装在保护性包封中。

Patent Agency Ranking