Patent application number | Description | Published |
20090209007 | Method of Expression Cloning in a Host Cell - The invention relates to a promoter DNA sequence highly suited in an improved expression cloning method for isolation of DNA sequences comprising a DNA sequence encoding a protein of interest in a host cell and to the improved expression cloning method wherein use is made of this promoter. The isolated DNA sequences are useful in processes for producing a protein of interest. | 08-20-2009 |
20100047877 | Novel phospholipases and uses thereof - The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from | 02-25-2010 |
20100055237 | Novel Enzymes for Use In Enzymatic Bleaching of Food Products - The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained. | 03-04-2010 |
20100074991 | NOVEL OXIDOREDUCTASES AND USES THEREOF - The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from | 03-25-2010 |
20110262974 | Novel enzymes for use in enzymatic bleaching of food products - The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained. | 10-27-2011 |
20120141629 | NOVEL FOOD PRODUCTION PROCESS - Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention. | 06-07-2012 |