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Arnaut
Filip Arnaut, Roosdaal BE
| Patent application number | Description | Published |
|---|---|---|
| 20090098243 | OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC ACID ENCODING THE SAME - The present invention relates to a new isolated nucleic acid sequence comprising a gene that encodes a new fungal oxidase enzyme, and nucleic acid fragments thereof. | 04-16-2009 |
| 20100028493 | NUCLEOTIDE PYROPHOSPHATASE INHIBITOR AND COENZYME REGENERATING SYSTEMS - The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose. | 02-04-2010 |
| 20100040736 | BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT - The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits. | 02-18-2010 |
Greta Arnaut, Knessselare BE
| Patent application number | Description | Published |
|---|---|---|
| 20110041213 | NOVEL BACILLUS THURINGIENSIS INSECTICIDAL PROTEINS - The invention pertains to novel insecticidal compounds derived from | 02-17-2011 |
Greta Arnaut, Knesselare BE
| Patent application number | Description | Published |
|---|---|---|
| 20110004964 | INSECTICIDAL PROTEINS DERIVED FROM BACILLUS THURINGIENSIS - The present invention relates to the field of plant pest control, particularly insect control. Provided are nucleotide sequences from | 01-06-2011 |
Piet Andre An Arnaut, Knesselare BE
| Patent application number | Description | Published |
|---|---|---|
| 20080200363 | Benefit agent delivery compositions - Benefit agent delivery compositions, compositions, packaged products and displays comprising such benefit agent delivery compositions, and processes for making and using such benefit agent delivery compositions, compositions, packaged products and displays. Such compositions have improved deposition and retention properties that may impart improved benefit characteristics to a composition and/or situs. | 08-21-2008 |