ATE440504T1 - Neues herstellungsverfahren von lebensmitteln - Google Patents
Neues herstellungsverfahren von lebensmittelnInfo
- Publication number
- ATE440504T1 ATE440504T1 AT03785884T AT03785884T ATE440504T1 AT E440504 T1 ATE440504 T1 AT E440504T1 AT 03785884 T AT03785884 T AT 03785884T AT 03785884 T AT03785884 T AT 03785884T AT E440504 T1 ATE440504 T1 AT E440504T1
- Authority
- AT
- Austria
- Prior art keywords
- food
- production process
- heating step
- food product
- new production
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01001—Asparaginase (3.5.1.1)
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
- C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
- C12N9/82—Asparaginase (3.5.1.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01002—Glutaminase (3.5.1.2)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Enzymes And Modification Thereof (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Crystals, And After-Treatments Of Crystals (AREA)
- Other Investigation Or Analysis Of Materials By Electrical Means (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02102819 | 2002-12-19 | ||
PCT/EP2003/014553 WO2004030468A2 (en) | 2002-12-19 | 2003-12-18 | Novel food production process |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE440504T1 true ATE440504T1 (de) | 2009-09-15 |
Family
ID=32050091
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT03785884T ATE440504T1 (de) | 2002-12-19 | 2003-12-18 | Neues herstellungsverfahren von lebensmitteln |
Country Status (16)
Country | Link |
---|---|
US (2) | US8105815B2 (de) |
EP (3) | EP1704782A1 (de) |
JP (1) | JP4723247B2 (de) |
CN (1) | CN100569101C (de) |
AT (1) | ATE440504T1 (de) |
AU (1) | AU2003294908B2 (de) |
BR (3) | BRPI0317298B1 (de) |
CA (2) | CA2914911C (de) |
DE (1) | DE60329018D1 (de) |
DK (1) | DK1571919T4 (de) |
EA (1) | EA011438B1 (de) |
ES (1) | ES2331068T5 (de) |
PL (2) | PL377490A1 (de) |
PT (1) | PT1571919E (de) |
WO (1) | WO2004030468A2 (de) |
ZA (1) | ZA200504358B (de) |
Families Citing this family (52)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7312062B2 (en) | 1998-11-27 | 2007-12-25 | Novozymes A/S | Lipolytic enzyme variants |
US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US7267834B2 (en) | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7527815B2 (en) * | 2003-06-25 | 2009-05-05 | The Procter & Gamble Company | Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce |
US7189422B2 (en) * | 2003-06-25 | 2007-03-13 | The Procter And Gamble Company | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce |
CA2554910A1 (en) * | 2004-02-26 | 2005-09-09 | Dsm Ip Assets B.V. | Novel food production process |
US20050214411A1 (en) * | 2004-03-29 | 2005-09-29 | Lindsay Robert C | Methods for suppressing acrylamide formation and restoring browned color and flavor |
WO2006053563A2 (en) * | 2004-11-17 | 2006-05-26 | Novozymes A/S | Process for reducing acrylamide |
AU2006254206B2 (en) * | 2005-05-31 | 2012-02-02 | Dsm Ip Assets B.V. | Novel process for enzymatic acrylamide reduction in food products |
RU2458133C2 (ru) | 2005-09-20 | 2012-08-10 | Дж.Р. Симплот Компани | Пищевые продукты с низким содержанием акриламида |
JP5452933B2 (ja) | 2005-12-28 | 2014-03-26 | ディーエスエム アイピー アセッツ ビー.ブイ. | 低アクリルアミドのプロセスフレーバー |
JP2009521947A (ja) * | 2006-01-05 | 2009-06-11 | ザ プロクター アンド ギャンブル カンパニー | ドウ食品成分中のアスパラギン低減方法 |
RU2429716C2 (ru) * | 2006-03-21 | 2011-09-27 | Маккейн Фудс Лимитед | Композиции и способы для модификации поверхности пищевых продуктов из корнеплодов |
DK2137307T3 (da) | 2007-03-09 | 2014-11-03 | Novozymes As | Termostabile asparaginaser |
CN101663395B (zh) * | 2007-04-20 | 2012-09-05 | 帝斯曼知识产权资产管理有限公司 | 新颖的天冬酰胺酶及其用途 |
US20100136169A1 (en) | 2007-04-20 | 2010-06-03 | Dsm Ip Assets B.V. | Novel asparaginases and uses thereof |
DK2139997T3 (en) * | 2007-04-20 | 2014-12-08 | Dsm Ip Assets Bv | Asparaginasevarianter and uses thereof |
DE102007027825A1 (de) * | 2007-06-13 | 2008-12-18 | C-Lecta Gmbh | Amidohydrolasen zur Aufbereitung von Nahrungs- oder Genussmitteln |
US8486684B2 (en) * | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
EP2174556A1 (de) | 2008-10-10 | 2010-04-14 | Nestec S.A. | Verfahren zur Reduzierung von Acrylamid |
US9215886B2 (en) * | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
CA2746857A1 (en) * | 2008-12-16 | 2010-06-24 | Novozymes A/S | Stabilization of asparaginase |
US8944072B2 (en) * | 2009-06-02 | 2015-02-03 | R.J. Reynolds Tobacco Company | Thermal treatment process for tobacco materials |
EP2503894B1 (de) * | 2009-11-25 | 2017-01-25 | Basf Se | Verfahren zur herstellung von backwaren |
US20110129569A1 (en) | 2009-11-26 | 2011-06-02 | Dsm Ip Assets B.V. | Method to produce fried vegetable products |
MX338016B (es) * | 2010-03-02 | 2016-03-30 | Renaissance Bioscience Corp | Mejoramiento funcional de microorganismos para minimizar la producción de acrilamida. |
US20120100249A1 (en) | 2010-04-27 | 2012-04-26 | Dsm Ip Assets B.V. | Novel asparaginase enzyme |
BR112012033703A2 (pt) | 2010-06-29 | 2016-10-11 | Dsm Ip Assets Bv | polipeptídeo tendo atividade beta-glicosidase e seus usos |
MX2012014993A (es) | 2010-06-29 | 2013-02-26 | Dsm Ip Assets Bv | Polipeptido que tiene actividad degradante de carbohidratos y usos de los mismos. |
MX2012015144A (es) | 2010-06-29 | 2013-03-05 | Dsm Ip Assets Bv | Polipeptido que tiene actividad de acetil-xilan-esterasa y usos del mismo. |
EA201300060A1 (ru) | 2010-06-29 | 2013-05-30 | ДСМ АйПи АССЕТС Б.В. | Полипептид, обладающий или содействующий активности деградации углеводного материала, и его применение |
PL2588494T3 (pl) | 2010-06-29 | 2018-08-31 | Dsm Ip Assets B.V. | Polipeptyd mający aktywność beta-glukozydazy i jego zastosowania |
US9175050B2 (en) | 2010-06-29 | 2015-11-03 | Dsm Ip Assets B.V. | Polypeptide having swollenin activity and uses thereof |
EP2640840B1 (de) | 2010-11-19 | 2018-05-30 | Novozymes North America, Inc. | Verfahren zur herstellung eines fermentationsproduktes unter verwendung einer aminosäureoxidase, einer arginase und/oder einer asparaginase |
BR112013019514A2 (pt) | 2011-01-31 | 2017-03-28 | Dsm Ip Assets Bv | celobiohidrolase mutante |
WO2012158320A1 (en) | 2011-05-13 | 2012-11-22 | Baker Hughes Incorporated | Method of using asparaginase as a polyacrylamide enzyme breaker |
US9485953B2 (en) | 2012-07-19 | 2016-11-08 | R.J. Reynolds Tobacco Company | Method for treating tobacco plants with enzymes |
BR112015003257A2 (pt) | 2012-08-17 | 2017-11-14 | Novozymes As | variante de asparaginase, métodos para produção de um produto alimentar a partir de um material alimentar, para produção de uma variante de asparaginase e para obtenção de uma variante de asparaginase, polinucleotídeo isolado, constructo de ácido nucleico, vetor de expressão, e, célula hospedeira |
EP3013951A1 (de) | 2013-06-24 | 2016-05-04 | Novozymes A/S | Verfahren zur herstellung eines lebensmittelprodukts |
US20160135486A1 (en) | 2013-06-24 | 2016-05-19 | Novozymes A/S | Method for Producing a Food Product |
WO2014206914A1 (en) | 2013-06-24 | 2014-12-31 | Novozymes A/S | Method for producing a food product |
EP3197291A1 (de) | 2014-07-04 | 2017-08-02 | West Systems S.r.l | Verfahren und zusammensetzung zur verringerung der bildung von acrylamid in frischen oder vorgebackenen nahrungsmitteln zur wärmebehandlung |
WO2017050652A1 (en) | 2015-09-25 | 2017-03-30 | Dsm Ip Assets B.V. | Asparaginase |
EP3353293A1 (de) * | 2015-09-25 | 2018-08-01 | DSM IP Assets B.V. | Asparaginase |
CA2998263A1 (en) * | 2015-09-25 | 2017-03-30 | Dsm Ip Assets B.V. | Asparaginase |
WO2017050651A1 (en) * | 2015-09-25 | 2017-03-30 | Dsm Ip Assets B.V. | Asparaginase |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB9017002D0 (en) * | 1990-08-02 | 1990-09-19 | Health Lab Service Board | Improved method for the purification of erwina l-asparaginase |
JP2002300862A (ja) * | 2001-02-05 | 2002-10-15 | Kikkoman Corp | γ−アミノ酪酸含有天然食品素材の製造方法 |
WO2003083043A2 (en) | 2002-04-01 | 2003-10-09 | Novozymes Biotech, Inc. | Methods for producing secreted polypeptides having l-asparaginase activity |
US7267834B2 (en) * | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7037540B2 (en) | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7393550B2 (en) * | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US7524519B2 (en) * | 2002-09-20 | 2009-04-28 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
DK2294928T3 (da) * | 2002-10-11 | 2014-11-10 | Novozymes As | Fremgangsmåde til fremstilling af et varmebehandlet produkt |
US7220440B2 (en) * | 2002-10-25 | 2007-05-22 | The Procter & Gamble Company | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce |
US7189422B2 (en) * | 2003-06-25 | 2007-03-13 | The Procter And Gamble Company | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce |
US6989167B2 (en) * | 2003-06-25 | 2006-01-24 | Procter + Gamble Co. | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce |
US7264838B2 (en) * | 2003-08-15 | 2007-09-04 | General Mills, Inc. | Method for reducing acrylamide levels in food products and food products produced thereby |
-
2003
- 2003-12-18 EA EA200501012A patent/EA011438B1/ru not_active IP Right Cessation
- 2003-12-18 BR BRPI0317298-8A patent/BRPI0317298B1/pt unknown
- 2003-12-18 PT PT03785884T patent/PT1571919E/pt unknown
- 2003-12-18 CA CA2914911A patent/CA2914911C/en not_active Expired - Lifetime
- 2003-12-18 AU AU2003294908A patent/AU2003294908B2/en not_active Ceased
- 2003-12-18 EP EP06112487A patent/EP1704782A1/de not_active Withdrawn
- 2003-12-18 PL PL377490A patent/PL377490A1/pl not_active IP Right Cessation
- 2003-12-18 PL PL395660A patent/PL395660A1/pl not_active Application Discontinuation
- 2003-12-18 ES ES03785884.2T patent/ES2331068T5/es not_active Expired - Lifetime
- 2003-12-18 EP EP09165433A patent/EP2156750A1/de not_active Withdrawn
- 2003-12-18 WO PCT/EP2003/014553 patent/WO2004030468A2/en active Application Filing
- 2003-12-18 EP EP03785884.2A patent/EP1571919B2/de not_active Expired - Lifetime
- 2003-12-18 US US10/538,000 patent/US8105815B2/en active Active
- 2003-12-18 JP JP2004540803A patent/JP4723247B2/ja not_active Expired - Lifetime
- 2003-12-18 DK DK03785884.2T patent/DK1571919T4/en active
- 2003-12-18 BR BR122016002751A patent/BR122016002751B1/pt active IP Right Grant
- 2003-12-18 DE DE60329018T patent/DE60329018D1/de not_active Expired - Lifetime
- 2003-12-18 AT AT03785884T patent/ATE440504T1/de active
- 2003-12-18 CA CA2509891A patent/CA2509891C/en not_active Expired - Fee Related
- 2003-12-18 BR BR0317298-8A patent/BR0317298A/pt active IP Right Grant
- 2003-12-18 CN CNB2003801070124A patent/CN100569101C/zh not_active Expired - Lifetime
-
2005
- 2005-05-27 ZA ZA200504358A patent/ZA200504358B/en unknown
-
2011
- 2011-12-21 US US13/333,129 patent/US8338123B2/en not_active Expired - Lifetime
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