Patent application number | Description | Published |
20080206399 | Method and Use of a Laccase Enzyme in a Baked Product - The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of such an enzyme in a baked product made from non-leavened dough comprising dried masa flour. | 08-28-2008 |
20090074915 | Prcoess for Reducing Acrylamide - The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide. | 03-19-2009 |
20110165655 | LIPOLYTIC ENZYMES - The inventors have developed a method using protein engineering to produce lipolytic enzymes having a relatively high activity for one ester bond in an amphiphilic substrate with two lipophilic groups) and a relatively low activity for the ester bond in an amphiphilic substrate with one lipophilic group, e.g. a relatively high phospholipase activity and a relatively low lysophospholipase activity. | 07-07-2011 |
20120034338 | Enzyme with silaffin - A method of separating an enzyme construct from a solution, comprising providing an enzyme construct comprising an enzyme fused to a silaffin; adding the enzyme construct to a solution; adding a silica to the solution and separating the silica bound enzyme construct from the solution, wherein the solution is a beverage or a beverage intermediate. | 02-09-2012 |
20120058219 | BREWING METHOD - A method of brewing a beer comprising contacting a mash during lautering, and/or a wort after lautering but before wort boiling, with a thermostable protease. | 03-08-2012 |
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 |
20130156890 | Methods of Juice Production - The present invention describes a method of improving the mashing process in the production of clarified juice from a plant material comprising: providing a plant material; crushing and/or chopping and/or slicing the plant material into smaller pieces; contacting the smaller pieces with a pectinase activity and a rhamnogalacturonan acetyl esterase (RGAE) activity and clarifying the juice. Further contacting the said plant material with arabinanase activity is provided. In another aspect, use of combination of pectinase activity, RGAE activity and arabinanase activity in the production of juice from a plant material is described. | 06-20-2013 |
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 |
20140314908 | Process for Reducing Acrylamide - The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide. | 10-23-2014 |