|
Match
|
Document |
Document Title |
|
|
7560126 |
Amylases, nucleic acids encoding them and methods for making and using them
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
|
|
|
7494675 |
Process for the production of animal feed and ethanol and novel animal feed
A method for the production of ethanol and a modified animal feed is provided. The method replaces the starch in known corn-based animal feed with biomass fiber treated to make it more digestible...
|
|
|
7131370 |
Centrifugal separating device and method of clarifying must during the production of wine
The invention relates to a centrifugal separating device and method for clarifying must during wine production, especially with a separator ( 7 ). Gas and/or gelatine and/or other additives are...
|
|
|
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...
|
|
|
6391296 |
Method of stabilizing useful protein and useful protein compositions
A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon...
|
|
|
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...
|
|
|
6284518 |
Synthetic media for the production of malolactic starter cultures
This invention relates to the production of Leuconostoc oenos or Lactobacillus spp., preferably Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis or Lactobacillus casei biomass...
|
|
|
6238880 |
Method for protein stabilization of wines
A process for the production of a biological product having a stabilization effect on the protein precipitations of white wines, characterized in that it consists in carrying out an enzymatic...
|
|
|
6117459 |
Filtration adjuvants, filtration supports, filtration process using them and process for regenerating said adjuvants
The invention relates to new regenerable filtration adjuvants which are usable for the filtration of liquids, particularly beer at the end of the secondary fermentation storage, characterized in...
|
|
|
5993865 |
Beverage and a method of preparing it
The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP...
|
|
|
5955070 |
Inoculation by Geotrichum candidum during malting of cereals or other plants
The invention provides micro-organism strains of the Geotrichum candidum family, obtainable by selecting and cloning natural strains of the micro-organism, and which have the following properties:...
|
|
|
5639493 |
Method for preparing non-alcoholic malt beverages
A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved...
|
|
|
5510125 |
Process for selective removal of sugar from beverages
To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of...
|
|
|
5362501 |
Method for removing oxygen from solutions containing acids
The present invention is directed to a novel method, composition and device for removing dissolved oxygen from solutions containing alcohols and/or acids. By removing oxygen from various products,...
|
|
|
5306634 |
Soluble ALDC derivative and use thereof
The ALDC derivative is produced by treating ALDC in an aqueous medium with glutaraldehyde in defined proportions with optional subsequent immobilization. The ALDC derivative which is used in beer...
|
|
|
5106633 |
Dry yeast immobilized in wax or paraffin for scavenging oxygen
A food-grade oxygen scavenger for removing oxygen from foods and beverages in containers is prepared by immobilizing dried yeast containing at least 92% dry matter in a solid material such as wax...
|
|
|
5071660 |
Process utilizing alcohol oxidase
Novel packaging in a process for producing same is disclosed whereby oxygen from the interior of an enclosed container is scavenged by introducing into the container the enzyme, alcohol oxidase and...
|
|
|
5055308 |
Acid urease preparations for alcoholic beverages
A preparation is provided by drying an aqueous medium containing acid urease and dextrin whose dextrose equivalent is not less than 20. Thus obtained preparation can be used in a good workability...
|
|
|
5043276 |
DNA strand coding for alpha-acetolactate decarboxylase and yeast transformed with the DNA strand
DNA strand having an ability in biotechnological production of α-acetolactate decarboxylase is disclosed. The DNA strand is characterized in that it has a nucleotide sequence coding for a...
|
|
|
5035902 |
Foam stabilizing proteinase
The present invention relates to processes for enzymatically hydrolysing protein in a protein-containing liquid, comprising the step of hydrolysing the protein with an enzymatic amount of a Candida...
|
|
|
5000966 |
Quality improvement of alcoholic liquors by enzymatic decomposing of ethyl carbamate
Ethyl carbamate in an alcoholic liquor is decomposed by contacting the alcoholic liquor with a culture broth or processed matter thereof obtained from a microorganism which belongs to the genus...
|
|
|
4975289 |
Method for reducing off-flavor in food materials with acetic acid bacteria
The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or...
|
|
|
4970153 |
Method of producing acid urease and the use of the urease
Lactobacillus fermentum TK 1214 produces an acid urease that is useful in decomposing urea that gives an objectionable taste when present in fermented foods. The urease produced has an optimum...
|
|
|
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...
|
|
|
4844911 |
Quality improvement of alcoholic liquors
Alcoholic liquors containing carbamide are treated with the urease which has the optimal pH for the activity in an acid region, especially in the region of pH2 to 5. By such treatment, the...
|
|
|
4746517 |
Production of beer
A process for improving the filterability of wort or beer comprising treating said wort or beer with an enzymatic product produced by Disporotrichum dimorphosporm exhibiting xylanase activity in an...
|
|
|
4735807 |
Method of making cereal wine
A method of making cereal wine includes mixing a ground cereal grain, sugar, amylase enzyme, yeast nutrient, wine tannin, and a sanitizing agent in water. After a time delay, started yeast is added...
|
|
|
4725540 |
Process for the preparation of amine-oxidase containing material, so produced amine-oxidase containing material
A process for the preparation of histaminase, respectively a histaminase containing material, is described. Histaminase is a diamine-oxidase which metabolizes histamine. According to the process at...
|
|
|
4708875 |
Production of fermented alcoholic products having a low diacetyl content
Fermented alcoholic products such as wine and beer are produced having a low diacetyl content by decomposing acetolactate with an enzyme. The enzyme is preferably acetolactate decarboxylase...
|
|
|
4675192 |
Method of making wheat wine
A method of making wheat wine includes mixing wheat, sugar, yeast nutrient, wine tannin, pectic enzyme and sodium bisulfite in water. After a time delay, started yeast is added to the mixed...
|
|
|
4617273 |
Alpha-acetolactate decarboxylase enzyme and preparation thereof
A novel alpha-acetolactate decarboxylase enzyme product with improved stability is provided. The novel enzyme is produced in high levels by cultivation of Bacillus strains selected from the group...
|
|
|
4478854 |
Method of treating plant polysaccharides
Hydrolysis of plant kingdom polysaccharides by treatment with SPS-ase preparations. SPS-ase is an enzyme adapted to hydrolyzing the water-soluble protein binding polysaccharide present in soy flour...
|
|
|
4459312 |
Enzymes bonded to living yeast cells
Living, fermentable yeast cells are prepared having an enzyme or mixture of enzymes coupled thereto. Enzyme coupling is carried out by contacting at least partially dehydrated living yeast cells...
|
|
|
4439455 |
Enzymatic treatment of wine and must
The filterability of wine and must obtained from grapes infected with the mold Botrytis cinerea is improved by treatment thereof with an enzyme product produced by cultivating the microorganism...
|
|
|
4414334 |
Oxygen scavenging with enzymes
Removal of ambient oxygen from aqueous liquids is effectively catalyzed by enzymatic deoxygenation systems comprising alcohol oxidase in the presence of alcohol optionally with catalase. Suitable...
|
|
|
4411914 |
Process for the production of a colloidally stable beer
This invention relates to a process for the production of a colloidally sle beer. More particularly, the object of the invention is to modify the common method of preparation of beer, in order to...
|
|
|
4346113 |
Process for the continuous fermentation of aqueous slurries for the production of alcohol and yeast biomass
A continuous process for the production of alcohol and yeast biomass by reaction in a uniform fermenting mixture of a sugar-bearing, aqueous slurry, starter yeast, yeast nutrients and an...
|
|
|
4327115 |
Clarification of fruit juice with honey
The present invention relates to a method for the clarification and removal of hazes from fresh, pasteurized, and fermented fruit juices by the use of honey as a clarifying agent, or alternatively,...
|
|
|
4181742 |
Method of preventing gushing of packaged beer
Most beers brewed with the addition of cysteine proteases, such as papain, ficin or bromelain, for the purpose of chillproofing develop a tendency to gush or foam excessively after being stored in...
|
|
|
4118515 |
Preparation of a stablized papain solution
An aqueous papain solution having improved storage stability for preventing cold turbidity in beer is prepared by dissolving sodium metabisulphite in water, adjusting the pH with sodium hydroxide...
|
|
|
4110163 |
Beta-glucanase
A beta-glucanase is prepared through the cultivation of Aspergillus phoenicis (Cda.) Thom or Aspergillus saitoi var Kagoshimaensis. This enzyme hydrolyzes the beta glucan of barley and can be...
|
|
|
4038419 |
Enzymatic clarification of liquids
An enzyme protease derived from induced fermentation of Streptomyces fradiae is used to clarify the actual or potential turbidity of an aqueous liquid such as a beverage by adding the enzyme to the...
|
|
|
4013514 |
Preparing a reactor containing enzymes attached to dialdehyde cellulose
Water-insoluble, biologically active conjugates for use in a reactor core of a flow-through reactor are prepared by covalently bonding an enzyme directly to a fibrous dialdehyde cellulose such as...
|
|
|
3940498 |
Chill-proofing with synthetic magnesium silicates
Undesirable protein and polyphenol molecules are removed from aqueous liquids or suspensions, such as wort, wine, or beer, by contacting the liquid with acid-treated synthetic magnesium silicates...
|
|
|
3927200 |
Stabilization of microorganism cells lytic enzyme
Method for stabilization of a microorganism cells lytic enzyme by admixing with at least one of stabilizers selected from carboxymethyl cellulose or its sodium salt, glycerin and monoethanolamine,...
|
|
|
3770454 |
CHILLPROOFING OF FERMENTED MALT BEVERAGES
A method and composition for chillproofing fermented malt beverages, to improve storage stability and to prevent the development of hazes and turbidities in the finished packaged beer, comprising...
|
|
|
3767531 |
PREPARATION OF INSOLUBILIZED ENZYMES
Insolubilized but active enzymes are prepared by reacting an enzyme with a phenol-formaldehyde resin and glutaraldehyde.
|
|
|
3512988 |
STABILIZING BEER
|
|
|
3366483 |
Chillproofing fermented malt beverages with extracts of the growth products of mold microorganisms
|
|
|
3330738 |
Production of enzyme complex by cytophaga (flavobacterium) ncib 9497
|