|
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
|
|
CA2084071C
(en)
*
|
1990-05-29 |
2004-09-28 |
Douglas Walter Fodge |
Hemicellulase supplement to improve the energy efficiency of hemicellulose-containing food and animal feed
|
|
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.
|
|
PT98419B
(pt)
*
|
1990-07-24 |
1999-01-29 |
Gist Brocades Nv |
Processo para a preparacao de sequencias de adn que codificam para xilanases, de construcoes de adn que contem essas sequencias, paraa transformacao de hospedeiros microbianos com essas construcoes, para a preparacao de xilanases por expressao nesses hospedeiros e para a degradacao de xilano por accao dessas xilanases
|
|
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
|
|
CA2189542A1
(en)
*
|
1994-05-03 |
1995-11-09 |
Karen M. Oxenbýll |
Alkaline glucose oxidase
|
|
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
|
|
EP0687414B1
(en)
*
|
1994-06-17 |
2000-11-08 |
Dsm N.V. |
Bread improving composition
|
|
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
|
|
AR002301A1
(es)
|
1995-06-07 |
1998-03-11 |
Dupont Nutrition Biosci Aps |
Un método para producir un polipéptido que tiene actividad hexosa oxidasa polipéptido asi obtenido molecula de dna recombinante alli utilizada celula microbiana que comprende dicha molecula metodos para preparar un producto alimenticio un forraje para animales un producto farmacéutico un producto cosmetico un producto para el cuidado dental y un producto horneado para reducir el contenido de azucar de un producto alimenticio para analizar el contenido de un azucar en una muestra o para preparar
|
|
US7745599B1
(en)
|
1995-06-07 |
2010-06-29 |
Danisco A/S |
Hexose oxidase-encoding DNAs and methods of use thereof
|
|
US8178090B2
(en)
|
1995-06-07 |
2012-05-15 |
Danisco A/S |
Recombinant hexose oxidase
|
|
AU699331C
(en)
|
1995-06-07 |
2005-08-25 |
Dupont Nutrition Biosciences Aps |
A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
|
|
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
|
|
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
|
|
DE69713192T3
(de)
*
|
1996-03-19 |
2006-08-10 |
Dsm Ip Assets B.V. |
Kombination von Enzymen
|
|
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
|
|
HUP0200915A3
(en)
*
|
1996-11-21 |
2002-10-28 |
Du Pont |
Production of vegetable gels
|
|
ATE221732T1
(de)
*
|
1996-11-21 |
2002-08-15 |
Nestle Sa |
Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte
|
|
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
|
|
US6165761A
(en)
*
|
1997-12-22 |
2000-12-26 |
Novo Nordisk A/S |
Carbohydrate oxidase and use thereof in baking
|
|
US7060474B1
(en)
|
1997-12-22 |
2006-06-13 |
Novozymes A/S |
Carbohydrate oxidase and use thereof in baking
|
|
WO1999031990A1
(en)
|
1997-12-22 |
1999-07-01 |
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
|
|
DE69939059D1
(de)
*
|
1998-05-13 |
2008-08-21 |
Novozymes Inc |
Verfahren zur verwendung von cellobiosedehydrogenase beim backen
|
|
US6485761B1
(en)
*
|
1999-02-24 |
2002-11-26 |
Novozymes Biotech, Inc. |
Methods for using lactonohydrolases in baking
|
|
HUP0302513A3
(en)
*
|
2000-12-20 |
2007-09-28 |
Dsm Ip Assets Bv |
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
|
|
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
|
|
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
|
|
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
|
|
WO2011154529A1
(en)
|
2010-06-11 |
2011-12-15 |
Novozymes A/S |
Enzymatic flour correction
|
|
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
|
|
EP4017287B1
(en)
*
|
2019-08-19 |
2024-12-11 |
Clara Foods Co. |
Non-animal based protein sources with functional properties
|