JP2006522591A5 - - Google Patents

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Publication number
JP2006522591A5
JP2006522591A5 JP2006504342A JP2006504342A JP2006522591A5 JP 2006522591 A5 JP2006522591 A5 JP 2006522591A5 JP 2006504342 A JP2006504342 A JP 2006504342A JP 2006504342 A JP2006504342 A JP 2006504342A JP 2006522591 A5 JP2006522591 A5 JP 2006522591A5
Authority
JP
Japan
Prior art keywords
yogurt
weight
hyaluronic acid
acid produced
microorganism
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2006504342A
Other languages
English (en)
Japanese (ja)
Other versions
JP2006522591A (ja
Filing date
Publication date
Application filed filed Critical
Priority claimed from PCT/DK2004/000226 external-priority patent/WO2004089098A1/en
Publication of JP2006522591A publication Critical patent/JP2006522591A/ja
Publication of JP2006522591A5 publication Critical patent/JP2006522591A5/ja
Pending legal-status Critical Current

Links

JP2006504342A 2003-04-11 2004-04-01 ヒアルロン酸を含んで成る酪農製品 Pending JP2006522591A (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200300576 2003-04-11
PCT/DK2004/000226 WO2004089098A1 (en) 2003-04-11 2004-04-01 Dairy product comprising hyaluronic acid

Publications (2)

Publication Number Publication Date
JP2006522591A JP2006522591A (ja) 2006-10-05
JP2006522591A5 true JP2006522591A5 (enExample) 2007-05-17

Family

ID=33154967

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2006504342A Pending JP2006522591A (ja) 2003-04-11 2004-04-01 ヒアルロン酸を含んで成る酪農製品

Country Status (4)

Country Link
EP (1) EP1615503A1 (enExample)
JP (1) JP2006522591A (enExample)
CN (1) CN1777366A (enExample)
WO (1) WO2004089098A1 (enExample)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2547761A1 (en) * 2003-12-17 2005-06-30 Novozymes Biopolymer A/S Method for preparing a food product comprising texturizers
JP4764380B2 (ja) * 2007-02-13 2011-08-31 キユーピー株式会社 発酵乳
JP4973528B2 (ja) * 2008-02-05 2012-07-11 ユーハ味覚糖株式会社 油脂加工食品及びその製造方法
CZ18797U1 (cs) 2008-07-08 2008-08-11 Isoline S.R.O. Prostredek k prevenci kloubních onemocnení
ES2672900T3 (es) 2010-01-28 2018-06-18 Chr. Hansen A/S Bacteria láctica para texturizar productos alimentarios seleccionada en base a la resistencia a fagos
CN103270153B (zh) * 2010-10-22 2019-06-28 科.汉森有限公司 质构化乳酸细菌菌株
CN103349072B (zh) * 2013-01-29 2016-01-27 山东禹王生态食业有限公司 一种大豆分离蛋白乳化植物油型保健酸奶及其制作方法
CN104397183A (zh) * 2014-11-20 2015-03-11 广西大学 透明质酸牛奶的制备方法
CN114027386A (zh) * 2021-11-17 2022-02-11 营口奥雪冷藏储运食品有限公司 一种玫瑰透明质酸冰淇淋及其制备方法
CN116268089B (zh) * 2021-12-02 2024-10-29 华熙生物科技股份有限公司 一种含透明质酸的风味发酵乳及其制备方法
CN116098197A (zh) * 2022-12-26 2023-05-12 江苏华熙益能生物科技有限公司 一种含有透明质酸的冻干酸奶块及其制备方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56140866A (en) * 1980-04-07 1981-11-04 Minaminihon Rakunou Kyodo Kk Acid-resistant whipping cream powder and its preparation
JPS5747444A (en) * 1980-09-04 1982-03-18 Minaminihon Rakunou Kyodo Kk Fermented oil or fat powder and its preparation
JPS5747443A (en) * 1980-09-04 1982-03-18 Minaminihon Rakunou Kyodo Kk Fermented milk powder and its preparation
JPH0790003A (ja) * 1993-03-01 1995-04-04 Teika Corp 新規多糖類、その製造方法、新規多糖類の用途およびアゾトバクター・ベイジェリンキィーtnm1株
WO1996014083A1 (de) * 1994-11-04 1996-05-17 Polymun Scientific Immunbiologische Forschung Gmbh Applikation von sod in liposomen
JPH1056983A (ja) * 1996-08-13 1998-03-03 Kyodo Nyugyo Kk ゲル化食品の改良法
US6391864B1 (en) * 1998-08-19 2002-05-21 Joint Juice, Inc. Food supplement containing a cartilage supplement
JP2001178406A (ja) * 1999-12-28 2001-07-03 Kosumerushii Japan:Kk ヒアルロン酸含有食品
US20030069202A1 (en) * 2000-06-02 2003-04-10 Kern Kenneth Norman Compositions, kits, and methods for promoting defined health benefits
FR2811997A1 (fr) * 2000-07-24 2002-01-25 Rhodia Food S A S Composition comprenant au moins un heteroxylane lequel est partiellement substitue par un ou plusieurs hydrocolloide(s)

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