Patent application number | Description | Published |
20080254505 | WHEY PROTEIN HYDROLYSATE - The present invention relates to a method of producing a whey protein hydrolysate using a microbial endopeptidase which specifically cleaves on the carboxy terminal side of arginine or lysine. The invention also relates to use of such whey protein hydrolysate in sports drinks or in clinical nutrition. | 10-16-2008 |
20090047384 | LIPOLYTIC ENZYME VARIANTS - The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses. | 02-19-2009 |
20100291262 | Lipolytic Enzyme Variants - The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses. | 11-18-2010 |
20110003031 | PREPARATION OF DOUGH OR BAKED PRODUCT - The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking. | 01-06-2011 |
20120082756 | Preparation of Dough or Baked Products - The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking. | 04-05-2012 |
20120114793 | Method of Preparing A Heat-Treated Product - The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase. | 05-10-2012 |
20130236598 | Method of Preparing a Heat-Treated Product - The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase. | 09-12-2013 |
20130323359 | Preparation of Dough or Baked Products - The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking. | 12-05-2013 |
Patent application number | Description | Published |
20130261813 | VALVE SYSTEM - The invention relates to a valve system, in particular for controlling the liquid flow in a plant for central heating. The system may comprise one or more valve housings with at least two associated distinct inserts having different flow characteristics. The inserts comprise two types of means with regulable openings that serve as inlet and outlet, respectively, said means being provided with means for regulating the liquid flow, the differential pressure over the openings of that first means being changeable, whereby the area of the openings of the other means is changed to the effect that the differential pressure is regulated. The inserts are furthermore provided with means for the applied change in area by means of an activator that comprises an end which is exposed to the surroundings. A programmable regulator unit provided with motor can be coupled to the end of an activator on the insert. The regulator unit is programmed such that it is capable of regulating the activator in response to the flow characteristics of the insert and hence the liquid flow through the valve housing coupled to the control unit. | 10-03-2013 |
20140076418 | Detachable Handle for Adjusting a Valve and an Assembly Comprising a Detachable Handle and a Valve - A detachable handle for adjusting a valve by rotation of a rotatable adjustment element. The handle is provided with a body including a front side having an angular scale, an opposite rear side and a circumferential gripping face. The handle is also provided with a coupling element configured to detachably and operably connect to the rotatable adjustment element. At least a portion of the body along an edge of the angular scale is transparent or open so that an operator can see through the portion of the body. An assembly of a valve and the detachable handle is also provided. The valve is provided with a rotatable adjustment element for adjusting the valve. The valve has a face from which the rotatable adjustment element protrudes. This face is provided with a fixed marker. | 03-20-2014 |
20140191148 | VALVE - The invention relates to a valve with a valve housing, in particular for controlling the liquid flow in a plant for central heating. The valve comprises an insert part with valve parts for controlling a liquid flow through the valve: a first part and a second part being mutually rotatable. The first and the second parts are provided with complementary through-flow openings that combine to define a common opening area and are configured such that, upon mutual rotation of those valve parts, a larger or a smaller total opening area is provided. The valve comprises a closure part which is disposed such that, upon axial displacement, it is capable of completely or partially closing off the total opening area through the through-flow openings. | 07-10-2014 |