MX2009000561A - Mezcla de bacterias lactidas para la preparacion de productos horneados libres de gluten. - Google Patents
Mezcla de bacterias lactidas para la preparacion de productos horneados libres de gluten.Info
- Publication number
- MX2009000561A MX2009000561A MX2009000561A MX2009000561A MX2009000561A MX 2009000561 A MX2009000561 A MX 2009000561A MX 2009000561 A MX2009000561 A MX 2009000561A MX 2009000561 A MX2009000561 A MX 2009000561A MX 2009000561 A MX2009000561 A MX 2009000561A
- Authority
- MX
- Mexico
- Prior art keywords
- mixture
- baked products
- preparation
- lactic acid
- acid bacteria
- Prior art date
Links
- 241000894006 Bacteria Species 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 title abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title 2
- 108010068370 Glutens Proteins 0.000 title 1
- 235000021312 gluten Nutrition 0.000 title 1
- 235000014655 lactic acid Nutrition 0.000 title 1
- 239000004310 lactic acid Substances 0.000 title 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
Classifications
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- 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
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
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- 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
-
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- 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
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- 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
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/115—Amylovorus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/133—Curvatus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/145—Gasseri
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/167—Pentosus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/183—Sanfranciscenis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/24—Lactobacillus brevis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
La presente invención se refiere a una mezcla de bacterias lácticas para la fermentación con levadura de productos horneados libres de gluten. Particularmente, la presente invención se refiere al uso de "levadura natural" basada en bacterias lácticas como agentes de fermentación para la producción de pan libre de gluten, con propiedades sensoriales y nutricionales mejoradas, diseñado para alimentar pacientes celíacos.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT000369A ITRM20060369A1 (it) | 2006-07-17 | 2006-07-17 | Miscela di batteri lattici per la preparazione di prodotti da forno senza glutine |
PCT/IT2007/000479 WO2008010252A2 (en) | 2006-07-17 | 2007-07-03 | Mixture of lactic acid bacteria for the preparation of gluten free baked products |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2009000561A true MX2009000561A (es) | 2009-05-14 |
Family
ID=38779498
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2009000561A MX2009000561A (es) | 2006-07-17 | 2007-07-03 | Mezcla de bacterias lactidas para la preparacion de productos horneados libres de gluten. |
Country Status (16)
Country | Link |
---|---|
US (2) | US9237753B2 (es) |
EP (1) | EP2046944B1 (es) |
JP (1) | JP5289311B2 (es) |
CN (1) | CN101495617B (es) |
AU (1) | AU2007274602B2 (es) |
CA (1) | CA2657899C (es) |
CY (1) | CY1113397T1 (es) |
DK (1) | DK2046944T3 (es) |
ES (1) | ES2395391T3 (es) |
IT (1) | ITRM20060369A1 (es) |
MX (1) | MX2009000561A (es) |
PL (1) | PL2046944T3 (es) |
PT (1) | PT2046944E (es) |
SI (1) | SI2046944T1 (es) |
SM (1) | SMT201300009B (es) |
WO (1) | WO2008010252A2 (es) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2798296C1 (ru) * | 2022-12-23 | 2023-06-21 | федеральное государственное бюджетное образовательное учреждение высшего образования "Российский биотехнологический университет (РОСБИОТЕХ)" | Способ производства безглютеновых хлебобулочных изделий |
Families Citing this family (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT1392414B1 (it) * | 2008-12-23 | 2012-03-02 | Giuliani Spa | Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine. |
US20110125764A1 (en) * | 2009-11-26 | 2011-05-26 | International Business Machines Corporation | Method and system for improved query expansion in faceted search |
CN102858795A (zh) * | 2010-02-02 | 2013-01-02 | 天野酶制品美国有限公司 | 蛋白酶针对谷蛋白不耐受的用途 |
CN101779689B (zh) * | 2010-03-05 | 2012-06-27 | 华南理工大学 | 一种苏打饼干及其生产方法 |
CN101779688B (zh) * | 2010-03-05 | 2012-09-05 | 华南理工大学 | 一种饼干及其生产方法 |
DE102010017171A1 (de) * | 2010-05-31 | 2011-12-01 | Ernst Böcker Gmbh & Co. Kg | Roggenmehlimitat |
FI20105824A0 (fi) * | 2010-07-26 | 2010-07-26 | Suomen Punainen Risti Veripalv | Veriryhmästatuksen käyttö IV |
UA116550C2 (uk) | 2012-11-06 | 2018-04-10 | Гонсалес-де Ла Торре Хав'єр | Комбінація мікроінкапсульованого бактеріального консорціуму з протеолітичними ферментами для деградації глютену, її застосування та спосіб одержання вказаного бактеріального консорціуму |
US10072311B2 (en) * | 2012-11-08 | 2018-09-11 | Ludwig Stocker Hofpfisterei Gmbh | Microorganisms from sourdough |
ES2715400T3 (es) | 2013-02-05 | 2019-06-04 | Ludwig Stocker Hofpfisterei Gmbh | Uso de microorganismos para la prevención y el tratamiento de enfermedades intestinales |
KR101551839B1 (ko) | 2015-05-22 | 2015-09-09 | 에스피씨 주식회사 | 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 효모 및 토종 천연 유산균 |
KR101551836B1 (ko) * | 2015-05-22 | 2015-09-09 | 에스피씨 주식회사 | 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 유산균 |
JP2017100974A (ja) * | 2015-11-30 | 2017-06-08 | 株式会社美養 | コラーゲン修復・排毒促進剤の製造方法 |
CN106962943B (zh) * | 2017-03-16 | 2021-01-19 | 西华大学 | 一种富硒乌梅仁蛋白粉和由其制成的能量棒及制备方法 |
IT201700068767A1 (it) * | 2017-06-21 | 2018-12-21 | Nobile Matteo Alessandro Del | Alimento secco, in particolare biscotto, senza glutine con proprietà simbiotiche e procedimento per la sua produzione. |
DE102017120283A1 (de) | 2017-09-04 | 2019-03-07 | Erdinger Weißbräu Werner Brombach GmbH & Co. KG | Verfahren zur Herstellung eines Nahrungsmittels oder einer Vorstufe desselben, Nahrungsmittel oder eine Vorstufe desselben und eine entsprechende Verwendung |
CN108102985B (zh) * | 2018-02-12 | 2020-08-04 | 江南大学 | 一种复配天然酵母发酵制备面包的方法 |
KR102223309B1 (ko) * | 2018-06-15 | 2021-03-05 | 한국생명공학연구원 | 젓갈로부터 분리된 글루텐 분해능을 가지는 락토바실러스 플란타룸 mb-0601 균주 및 이의 용도 |
CN109007563B (zh) * | 2018-07-05 | 2022-06-17 | 中国农业科学院农产品加工研究所 | 无麸质改良粉及其制备方法 |
WO2020053425A1 (de) * | 2018-09-14 | 2020-03-19 | DIOSNA Dierks & Söhne GmbH | Verfahren zur herstellung von brotteig, brotteig und starter |
IT202000009415A1 (it) * | 2020-04-29 | 2021-10-29 | Mirtilla Srl | Composizione per la lievitazione di prodotti da forno |
CN112056496A (zh) * | 2020-09-09 | 2020-12-11 | 中国农业大学 | 一种利用乳酸菌降低面团麸质蛋白含量的方法 |
KR102466220B1 (ko) | 2021-09-24 | 2022-11-11 | 롯데제과 주식회사 | 글루텐 분해를 통해 빵의 물리·화학적 소화율을 높여주는 락티플랜티바실러스 플랜타럼 lrcc 5318 균주 및 이의 용도 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5108766A (en) * | 1990-10-22 | 1992-04-28 | Pierre Gelinas | Flavorants for enhancing the taste and flavor of bakery products and process of making |
ES2142919T3 (es) * | 1994-05-27 | 2000-05-01 | Agrano Ag | Procedimiento de preparacion de medios de cultivo utilizables para el cultivo individual de levaduras y de bacterias lacticas o el cocultivo de levaduras y de bacterias lacticas. |
DE29704037U1 (de) * | 1997-03-06 | 1997-05-07 | Hackel Silke | Glutenfreie Fertigmehlmischung |
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2006
- 2006-07-17 IT IT000369A patent/ITRM20060369A1/it unknown
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2007
- 2007-07-03 EP EP07805691A patent/EP2046944B1/en active Active
- 2007-07-03 MX MX2009000561A patent/MX2009000561A/es active IP Right Grant
- 2007-07-03 JP JP2009520133A patent/JP5289311B2/ja not_active Expired - Fee Related
- 2007-07-03 CN CN2007800271694A patent/CN101495617B/zh not_active Expired - Fee Related
- 2007-07-03 ES ES07805691T patent/ES2395391T3/es active Active
- 2007-07-03 AU AU2007274602A patent/AU2007274602B2/en not_active Ceased
- 2007-07-03 CA CA2657899A patent/CA2657899C/en not_active Expired - Fee Related
- 2007-07-03 PT PT78056918T patent/PT2046944E/pt unknown
- 2007-07-03 US US12/374,246 patent/US9237753B2/en not_active Expired - Fee Related
- 2007-07-03 SI SI200731092T patent/SI2046944T1/sl unknown
- 2007-07-03 WO PCT/IT2007/000479 patent/WO2008010252A2/en active Application Filing
- 2007-07-03 DK DK07805691.8T patent/DK2046944T3/da active
- 2007-07-03 PL PL07805691T patent/PL2046944T3/pl unknown
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2012
- 2012-11-21 CY CY20121101127T patent/CY1113397T1/el unknown
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2013
- 2013-01-18 SM SM201300009T patent/SMT201300009B/xx unknown
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2015
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Publication number | Priority date | Publication date | Assignee | Title |
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RU2798296C1 (ru) * | 2022-12-23 | 2023-06-21 | федеральное государственное бюджетное образовательное учреждение высшего образования "Российский биотехнологический университет (РОСБИОТЕХ)" | Способ производства безглютеновых хлебобулочных изделий |
Also Published As
Publication number | Publication date |
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US9237753B2 (en) | 2016-01-19 |
PT2046944E (pt) | 2012-12-24 |
SI2046944T1 (sl) | 2013-01-31 |
AU2007274602A1 (en) | 2008-01-24 |
CA2657899C (en) | 2017-02-14 |
CA2657899A1 (en) | 2008-01-24 |
ES2395391T3 (es) | 2013-02-12 |
EP2046944A2 (en) | 2009-04-15 |
WO2008010252A3 (en) | 2008-05-22 |
JP5289311B2 (ja) | 2013-09-11 |
US9560854B2 (en) | 2017-02-07 |
CY1113397T1 (el) | 2016-06-22 |
AU2007274602B2 (en) | 2013-06-06 |
PL2046944T3 (pl) | 2013-02-28 |
CN101495617A (zh) | 2009-07-29 |
DK2046944T3 (da) | 2013-01-07 |
EP2046944B1 (en) | 2012-09-19 |
WO2008010252A2 (en) | 2008-01-24 |
US20100055238A1 (en) | 2010-03-04 |
US20150216185A1 (en) | 2015-08-06 |
ITRM20060369A1 (it) | 2008-01-18 |
CN101495617B (zh) | 2012-07-25 |
SMT201300009B (it) | 2013-05-06 |
JP2009543576A (ja) | 2009-12-10 |
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