DK3180988T3 - Anvendelse af teksturerede mælkeproteiner som carbohydraterstatning i carbohydratrige næringsmidler - Google Patents
Anvendelse af teksturerede mælkeproteiner som carbohydraterstatning i carbohydratrige næringsmidler Download PDFInfo
- Publication number
- DK3180988T3 DK3180988T3 DK16204903.5T DK16204903T DK3180988T3 DK 3180988 T3 DK3180988 T3 DK 3180988T3 DK 16204903 T DK16204903 T DK 16204903T DK 3180988 T3 DK3180988 T3 DK 3180988T3
- Authority
- DK
- Denmark
- Prior art keywords
- carbohydrates
- replacement
- milk proteins
- textured milk
- textured
- Prior art date
Links
- 235000014633 carbohydrates Nutrition 0.000 title 2
- 150000001720 carbohydrates Chemical class 0.000 title 2
- 102000014171 Milk Proteins Human genes 0.000 title 1
- 108010011756 Milk Proteins Proteins 0.000 title 1
- 235000021239 milk protein Nutrition 0.000 title 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
- A23J3/265—Texturising casein using extrusion or expansion
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54246—Casein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/16—Extrusion
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15201234 | 2015-12-18 | ||
EP16154586.8A EP3180987A1 (de) | 2015-12-18 | 2016-02-06 | Texturierte milchproteine |
Publications (1)
Publication Number | Publication Date |
---|---|
DK3180988T3 true DK3180988T3 (da) | 2023-02-06 |
Family
ID=55022314
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK16204903.5T DK3180988T3 (da) | 2015-12-18 | 2016-12-17 | Anvendelse af teksturerede mælkeproteiner som carbohydraterstatning i carbohydratrige næringsmidler |
Country Status (5)
Country | Link |
---|---|
US (2) | US10813373B2 (da) |
EP (3) | EP3180987A1 (da) |
CN (3) | CN115399400A (da) |
DK (1) | DK3180988T3 (da) |
WO (1) | WO2017103213A1 (da) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3180987A1 (de) * | 2015-12-18 | 2017-06-21 | DMK Deutsches Milchkontor GmbH | Texturierte milchproteine |
US11737476B2 (en) * | 2018-01-17 | 2023-08-29 | The Hershey Company | Formulations and methods of preparing products with meat-like texture with plant-based protein sources |
FR3089757B1 (fr) * | 2018-12-12 | 2021-11-19 | Roquette Freres | Composition comprenant des proteines de legumineuses texturees |
US20220279816A1 (en) | 2021-03-02 | 2022-09-08 | Roquette Freres | Plant based meat analog |
Family Cites Families (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4361588A (en) * | 1980-07-30 | 1982-11-30 | Nutrisearch Company | Fabricated food products from textured protein particles |
JPH0817662B2 (ja) * | 1987-03-19 | 1996-02-28 | 明治乳業株式会社 | 繊維状肉様組織を有する食品の製造法 |
FR2794615B1 (fr) * | 1999-06-11 | 2001-08-10 | Bongrain Sa | Produit alimentaire a texture fibreuse obtenue a partir de proteines de lactoserum |
US6607777B1 (en) | 1999-06-18 | 2003-08-19 | Utah State University | Textured whey protein product and method |
US7597921B2 (en) * | 1999-06-18 | 2009-10-06 | Utah State University | Textured whey protein product |
US7220442B2 (en) * | 2003-02-20 | 2007-05-22 | Slim-Fast Foods Company, Division Of Conopco, Inc. | Nutrition bar and process of making components |
US20040253363A1 (en) * | 2003-06-03 | 2004-12-16 | Yasuyuki Nakano | Meat-like food materials and meat-like food products produced utilizing the same |
CN1565226A (zh) * | 2003-06-13 | 2005-01-19 | 不二制油株式会社 | 肉样食料和使用其生产的肉样食品 |
US20050084578A1 (en) * | 2003-10-16 | 2005-04-21 | Onwulata Charles I. | Food products containing texturized milk proteins |
US20050220979A1 (en) | 2004-04-02 | 2005-10-06 | Craig Baumer | High soy protein nuggets and applications in food products |
WO2006130025A1 (en) | 2005-06-02 | 2006-12-07 | Fonterra Co-Operative Group Limited | Extruded protein product |
US8685485B2 (en) * | 2006-05-19 | 2014-04-01 | Solae, Llc | Protein composition and its use in restructured meat and food products |
AU2006203507A1 (en) * | 2006-08-14 | 2008-02-28 | Nestec S.A. | A Proteinaceous Foodstuff |
US20080248167A1 (en) * | 2007-04-05 | 2008-10-09 | Solae, Llc | Processed Meat Products Comprising Structured Protein Products |
US8313788B2 (en) * | 2008-04-18 | 2012-11-20 | Frito-Lay North America, Inc. | Method for developing a dairy protein cake |
US20120064209A1 (en) * | 2010-09-15 | 2012-03-15 | Frito-Lay North America, Inc. | Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods |
EP3180987A1 (de) * | 2015-12-18 | 2017-06-21 | DMK Deutsches Milchkontor GmbH | Texturierte milchproteine |
CN106071043B (zh) * | 2016-06-15 | 2019-04-05 | 包怡红 | 一种松仁复配挤压膨化素肉及其加工方法 |
-
2016
- 2016-02-06 EP EP16154586.8A patent/EP3180987A1/de not_active Withdrawn
- 2016-12-16 WO PCT/EP2016/081588 patent/WO2017103213A1/de active Application Filing
- 2016-12-16 EP EP16816663.5A patent/EP3389387A1/de not_active Withdrawn
- 2016-12-16 CN CN202210946667.5A patent/CN115399400A/zh active Pending
- 2016-12-16 US US16/063,521 patent/US10813373B2/en active Active
- 2016-12-16 CN CN201680077281.8A patent/CN108471763B/zh active Active
- 2016-12-17 EP EP16204903.5A patent/EP3180988B1/de active Active
- 2016-12-17 DK DK16204903.5T patent/DK3180988T3/da active
-
2017
- 2017-11-16 US US15/815,084 patent/US10638776B2/en active Active
- 2017-12-12 CN CN201711325964.3A patent/CN108200996A/zh active Pending
Also Published As
Publication number | Publication date |
---|---|
US20180368442A1 (en) | 2018-12-27 |
EP3180988B1 (de) | 2022-11-30 |
CN115399400A (zh) | 2022-11-29 |
US10813373B2 (en) | 2020-10-27 |
EP3389387A1 (de) | 2018-10-24 |
US20180168189A1 (en) | 2018-06-21 |
WO2017103213A1 (de) | 2017-06-22 |
CN108471763B (zh) | 2022-07-29 |
CN108471763A (zh) | 2018-08-31 |
CN108200996A (zh) | 2018-06-26 |
EP3180987A1 (de) | 2017-06-21 |
US10638776B2 (en) | 2020-05-05 |
EP3180988A1 (de) | 2017-06-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR20180084808A (ko) | 육류-유사 식품 | |
DK2951203T3 (da) | Heterodimere proteiner | |
DK3443933T3 (da) | Teksturerede overflader til brystimplantater | |
DK3383314T3 (da) | Teksturerede overflader til implantater | |
DK3348556T3 (da) | Heteroarylamider som hæmmere af proteinaggregering | |
DK3145946T3 (da) | Bakteriebaseret proteintilførsel | |
DK3041857T3 (da) | Protein a-kromatografi | |
DK3094322T3 (da) | Administration af tasimelteon i fastende tilstand | |
DK3350334T3 (da) | Udtryk af rekombinante proteiner i trichoplusia ni pupper | |
DK3377634T3 (da) | Bakteriebaseret proteinafgivelse | |
DK3199179T3 (da) | Formulering af rekombinant fusionsprotein | |
DK3256483T3 (da) | Hidtil ukendt c-3-triterpenon med omvendte c-17-amidderivater som hiv-hæmmere patentkrav | |
DK3099791T3 (da) | Protein | |
DK3262168T3 (da) | Værtscelleproteinmodifikation | |
DK3145816T3 (da) | Forbedring af eller i forbindelse med fødevareemballering | |
DK3337353T3 (da) | Stol | |
DK3180988T3 (da) | Anvendelse af teksturerede mælkeproteiner som carbohydraterstatning i carbohydratrige næringsmidler | |
DK3093574T3 (da) | Styret fortyndingsstrømning i kritiske miljøer | |
DK3044229T3 (da) | Peptider til anvendelse i behandlingen af oral mucositis | |
DK3099793T3 (da) | Protein | |
DK3110430T3 (da) | Brug af kasein hydrolysat som en antiviral agent | |
DK3380487T3 (da) | Additivsystemer til anvendelse i proteinpegylering | |
DK3155422T3 (da) | Demaskering af endotoxiner i opløsning | |
DK3183359T3 (da) | Effektiv valg af rekombinante proteiner | |
DK2944309T3 (da) | Anvendelse af palmitoylethanolamid i kombination med opioider |