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Document Title |
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7371421 |
Dough composition
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough...
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7341753 |
Dough composition
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough...
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7115289 |
Method of manufacturing fermented malt beverages
Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of α-glucosidase prior to a heat treatment in a wort production process in the course...
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7060474 |
Carbohydrate oxidase and use thereof in baking
The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding...
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6900039 |
Carbohydrate oxidase and use thereof in baking
The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidize the reducing end of an oligosaccharide more efficiently than the corresponding...
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6890570 |
Preparation of baked product from dough
Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
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6303326 |
Insect salivary enzyme triggers systemic resistance
The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in...
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5747078 |
Longterm antimicrobial activity obtained by sustained release of hydrogen peroxide
Methods for long-term preservation of food products using a lactoperoxidase system. Long-term preservation is achieved by controlled generation of hydrogen peroxide as a substrate for the...
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5741688 |
Alkaline glucose oxidase obtained from cladosporium oxysporum
A glucose oxidase obtained from a Cladosporium oxysporum strain, designated as CBS 163.94, characterized by a pH-optimum in he range pH 6-7, having more than 75% of maximum activity at pH 8,...
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5698245 |
Bread quality-improving composition and bread producing process using the same
A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming...
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5547690 |
Compositions and method for improving flour dough
A method for improving the rheological properties of a flour dough through the use of an enzyme preparation which contains sulfhydryl oxidase and glucose oxidase.
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5486367 |
Enzymatic method for accelerating fermentation of comestible products
An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the...
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5358864 |
Cloning and expression of xylanase genes from fungal origin
Methods and expression constructs are provided for the cloning and overexpression of xylanases of fungai origin in a selected microbial host cell. Xylanases of fungal origin generally have lower pH...
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5085873 |
Process for the treatment of a non-liquid food product for assuring its microbial decontamination
The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20%...
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4996062 |
Glucose oxidase food treatment and storage method
The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be...
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4990343 |
Enzyme product and method of improving the properties of dough and the quality of bread
The invention relates to a method of improving the properties of dough and the quality of bread by adding to the dough, dough ingredients, ingredient mixture or dough additives or additive mixture...
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4957749 |
Process for removing oxygen in foodstuffs and drinks
The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the...
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4929451 |
Process for eliminating disagreeable odor from soya milk
This invention relates to a process for eliminating disagreeable odors form soya milk whereby soaked soybeans are ground with water whose dissolved oxygen has been decreased by the addition of...
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4675191 |
Method for production of a low alcoholic wine
Generating a low alcohol content wine by oxidizing the glucose content in unfermented grape juice to gluconic acid through treatment of the juice with glucose oxidase in the presence of oxygen...
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4557927 |
Food products and process for producing same
Novel alpha-glycosylated soybean glycosides wherein one or more glucosyl residues are bound to the soybean glycoside moiety are prepared. Alpha-glycosylation can be enzymatically achieved by...
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3804715 |
PROCESS FOR PREPARING SUGAR CONTAINING MALTOSE OF HIGH PURITY
The present invention relates to a process for preparing sugar containing maltose of high purity from starches. More particularly, the invention relates to a process for preparing syrup having a...
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3767531 |
PREPARATION OF INSOLUBILIZED ENZYMES
Insolubilized but active enzymes are prepared by reacting an enzyme with a phenol-formaldehyde resin and glutaraldehyde.
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3362836 |
Process for production of albumen
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3249512 |
In situ dextrose production in crude amylaceous materials
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3193393 |
Protecting packaged heat-processed aqueous food from oxygen deterioration
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3162537 |
Process for removal of sugars by enzymatic action
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3160508 |
Method of removing free oxygen from an aqueous food product
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3127274 |
Title is not available
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3095307 |
Deoxygenating method and product
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3060038 |
Method of preparing dehydrated eggs
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3016336 |
Deoxygenating method and product
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3009818 |
Process of preparing a dehydrated precooked egg product
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3006815 |
Heat stabilization of enzymes and method
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2982663 |
Method of producing egg albumen solids with low bacteria count
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2971851 |
Scavenger packet
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2971850 |
Scavenger packet
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2940860 |
Process for stabilizing mayonnaise and the resulting product
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2919992 |
Egg white product and process of forming same
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2904437 |
Treating whey
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2891868 |
Chewing gum and confectionery composition
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2783150 |
Treatment of flour with glucose oxidase
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2765233 |
Enzyme-treated sheet product and article wrapped therewith
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2758935 |
Treatment of eggs
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2758934 |
Enzymatic conversion process
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2758933 |
Treatment of eggs
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2758932 |
Deoxygenating process and product
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2744017 |
Removal of sugars by enzymatic process
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2482724 |
Deoxygenation process
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RE23523 |
Title is not available
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