|
US5547690A
(en)
*
|
1987-12-21 |
1996-08-20 |
Gist-Brocades, N.V. |
Compositions and method for improving flour dough
|
|
US5176927A
(en)
*
|
1988-10-11 |
1993-01-05 |
Cultor Ltd. |
Method of improving the production process of dry cereal products by enzyme addition
|
|
GB8906837D0
(en)
*
|
1989-03-23 |
1989-05-10 |
Unilever Plc |
Bread improvers
|
|
USRE38507E1
(en)
|
1989-09-27 |
2004-04-27 |
Novozymes A/S |
Antistaling process and agent
|
|
US7033627B2
(en)
*
|
1990-03-23 |
2006-04-25 |
Syngenta Mogen B.V. |
Production of enzymes in seeds and their use
|
|
DE69128531T2
(de)
*
|
1990-05-29 |
1998-08-20 |
Chemgen Corp |
Hemicellulasezusatz geeignet zum erhöhen des energiewirkungsgrads von hemicellulose enthaltenden nahrungsmitteln und tierfutter
|
|
NL9001388A
(nl)
|
1990-06-19 |
1992-01-16 |
Unilever Nv |
Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
|
|
IE912582A1
(en)
*
|
1990-07-24 |
1992-01-29 |
Gist Brocades Nv |
Cloning and expression of xylanase genes from fungal origin
|
|
US5108764A
(en)
*
|
1990-09-07 |
1992-04-28 |
Nabisco Brands, Inc. |
Production of crackers with reduced or no added fat
|
|
US5232719A
(en)
*
|
1991-06-13 |
1993-08-03 |
Genencor International, Inc. |
Type II endoglycosidases in baking for improving the quality of dough and baked goods
|
|
ATE211621T1
(de)
*
|
1993-10-29 |
2002-01-15 |
Dsm Nv |
Backverbesserende zusammensetzungen
|
|
EP0669082A1
(en)
*
|
1994-02-23 |
1995-08-30 |
Unilever N.V. |
Storage-stable enzyme solutions
|
|
US5741688A
(en)
*
|
1994-05-03 |
1998-04-21 |
Novo Nordisk A/S |
Alkaline glucose oxidase obtained from cladosporium oxysporum
|
|
US5834280A
(en)
*
|
1994-05-03 |
1998-11-10 |
Novo Nordisk A/S |
Glucose oxidases obtained from a cladosporium
|
|
JP3456756B2
(ja)
*
|
1994-05-30 |
2003-10-14 |
天野エンザイム株式会社 |
パン類の品質改良組成物およびそれを用いたパン類の製造法
|
|
DE69519331D1
(de)
*
|
1994-06-17 |
2000-12-14 |
Dsm Nv |
Zusammensetzung zur Brotverbesserung
|
|
EP0705538B1
(en)
|
1994-09-07 |
2000-12-06 |
Dsm N.V. |
Improvement of bread doughs
|
|
AU684658B2
(en)
*
|
1994-09-07 |
1997-12-18 |
Gist-Brocades B.V. |
Bread dough containing hemicellulase and sulfhydryl oxidase and method of preparing same
|
|
CO4750597A1
(es)
|
1995-06-07 |
1999-03-31 |
Danisco |
Metodo y composicion para mejorar la masa de harina .
|
|
US6936289B2
(en)
|
1995-06-07 |
2005-08-30 |
Danisco A/S |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
|
|
US7745599B1
(en)
|
1995-06-07 |
2010-06-29 |
Danisco A/S |
Hexose oxidase-encoding DNAs and methods of use thereof
|
|
ES2182986T5
(es)
|
1995-06-07 |
2009-03-01 |
Danisco A/S |
Hexosa oxidasa recombinante, procedimiento para su produccion y utilizacion de dicha enzima.
|
|
US8178090B2
(en)
|
1995-06-07 |
2012-05-15 |
Danisco A/S |
Recombinant hexose oxidase
|
|
JP2000509245A
(ja)
*
|
1995-12-08 |
2000-07-25 |
ノボ ノルディスク アクティーゼルスカブ |
ベーキングにおける脱アミノ化オキシダーゼの使用
|
|
ES2177893T5
(es)
*
|
1996-03-19 |
2006-11-01 |
Dsm Ip Assets B.V. |
Nueva composicion enzimatica.
|
|
AR007087A1
(es)
*
|
1996-05-10 |
1999-10-13 |
Danisco |
Una codificacion de fragmento de adn aislado para una enzima que posee actividad de alfa-glucuronidasa, fragmento de adn correspondiente, vectorrecombinante que tiene insertada dicha codificacion de fragmento de adn, celula huesped transformada con dicho vector recombinante, metodo para producir alfa-
|
|
US6068864A
(en)
*
|
1996-07-12 |
2000-05-30 |
Kraft Foods, Inc. |
Method of imparting resistance to moisture and texture degradation to a baked product
|
|
DK0848908T3
(da)
*
|
1996-11-21 |
2002-10-14 |
Nestle Sa |
Brøddejprodukter
|
|
EA199900475A1
(ru)
*
|
1996-11-21 |
1999-12-29 |
Е.И. Дюпон Де Немур Энд Компани |
Получение растительных гелей
|
|
US6929936B1
(en)
|
1997-07-18 |
2005-08-16 |
Danisco A/S |
Composition comprising an enzyme having galactose oxidase activity and use thereof
|
|
US6303326B1
(en)
|
1997-12-04 |
2001-10-16 |
University Of Arkansas |
Insect salivary enzyme triggers systemic resistance
|
|
CN100494363C
(zh)
|
1997-12-22 |
2009-06-03 |
诺维信公司 |
糖氧化酶及其在焙烤中的用途
|
|
US7060474B1
(en)
|
1997-12-22 |
2006-06-13 |
Novozymes A/S |
Carbohydrate oxidase and use thereof in baking
|
|
US6165761A
(en)
*
|
1997-12-22 |
2000-12-26 |
Novo Nordisk A/S |
Carbohydrate oxidase and use thereof in baking
|
|
EP0945068B1
(en)
*
|
1998-03-24 |
2003-05-02 |
CSM Nederland B.V. |
Fermentation tolerant predough
|
|
ATE400181T1
(de)
*
|
1998-05-13 |
2008-07-15 |
Novozymes Inc |
Verfahren zur verwendung von cellobiosedehydrogenase beim backen
|
|
WO2001035750A1
(en)
*
|
1999-02-24 |
2001-05-25 |
Novozymes Biotech, Inc. |
Methods for using lactonohydrolases in baking
|
|
US20040091601A1
(en)
*
|
2000-12-20 |
2004-05-13 |
Parnell Marie Diane |
Liquid yeast compositions
|
|
US7014878B2
(en)
|
2002-07-18 |
2006-03-21 |
Kraft Foods Holdings, Inc. |
Refrigerated extended shelf-life bread products
|
|
US6953597B2
(en)
*
|
2002-07-31 |
2005-10-11 |
Irving Pulp And Paper, Ltd. |
Batter coating for potato pieces
|
|
US7459174B2
(en)
*
|
2002-08-30 |
2008-12-02 |
Investigacion De Tecnologia Avanzada, S.A. De C.V. |
Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
|
|
US6638554B1
(en)
|
2002-08-30 |
2003-10-28 |
Roberto Gonzalez Barrera |
Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
|
|
US20040146601A1
(en)
*
|
2003-01-28 |
2004-07-29 |
Oszlanyi Antal G. |
Dough conditioner
|
|
US20040191362A1
(en)
*
|
2003-03-26 |
2004-09-30 |
Dasappa Indrani |
Synergistic improver mix
|
|
US20040199405A1
(en)
*
|
2003-04-02 |
2004-10-07 |
Ellen Harper |
Computerized system and method for modifying healthcare-related orders
|
|
US20040241283A1
(en)
*
|
2003-05-28 |
2004-12-02 |
Domingues David J. |
Method of preventing discoloration of dough, dough compositions, and dough products
|
|
DE102005050332A1
(de)
*
|
2005-10-20 |
2007-04-26 |
Ab Enzymes Gmbh |
Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
|
|
EP2103220B1
(de)
|
2008-03-17 |
2018-09-26 |
Stern Enzym GmbH & Co. KG |
Verfahren zur Herstellung von laminiertem Teig, Sulfhydryl-Oxidase enthaltend
|
|
DE102009034601B4
(de)
|
2009-07-24 |
2024-12-19 |
Stern-Enzym Gmbh & Co. Kg |
Verwendung von Sulfhydryloxidase zur Erhöhung der Viskosität und/oder Gelstärke von eihaltigen Lebensmitteln
|
|
TR201816124T4
(tr)
|
2010-06-11 |
2018-11-21 |
Novozymes As |
Enzimatik un ıslahı.
|
|
NL2008057C2
(en)
|
2011-12-29 |
2013-07-03 |
Konink Zeelandia Groep B V |
Improved methods, products and uses relating to the preparation of dough.
|
|
RU2643712C1
(ru)
*
|
2016-11-16 |
2018-02-05 |
Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) |
Способ производства хлебобулочных изделий
|
|
FI13394Y1
(fi)
*
|
2019-08-19 |
2023-06-06 |
Clara Foods Co |
Munaton ruokatuote ja leivottu ruokatuote
|