Beer and similar light-sensitive beverages with increased flavour stability and process for producing it
The invention provides a beer or similar light-sensitive beverage, which has been treated with a protein that binds riboflavin, resulting in a reduced "sunstruck" flavour formation after exposure of the beverage to light and also in an increased overall flavour stability of the beverage du...
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| creator | NICOLAAS CHARLES LAANE WILHELMUS JOHANNES VAN BERKEL DAVID EVANS DIEDERIK JOHANNES MARIA SCHMEDDING |
| description | The invention provides a beer or similar light-sensitive beverage, which has been treated with a protein that binds riboflavin, resulting in a reduced "sunstruck" flavour formation after exposure of the beverage to light and also in an increased overall flavour stability of the beverage during storage. Suitable proteins include riboflavin-binding protein and flavodoxin. |
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Suitable proteins include riboflavin-binding protein and flavodoxin.</description><edition>7</edition><language>eng</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; CLARIFICATION ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PASTEURISATION ; PRESERVATION ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PURIFICATION ; SPIRITS ; STERILISATION ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010920&DB=EPODOC&CC=AU&NR=738503B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010920&DB=EPODOC&CC=AU&NR=738503B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NICOLAAS CHARLES LAANE</creatorcontrib><creatorcontrib>WILHELMUS JOHANNES VAN BERKEL</creatorcontrib><creatorcontrib>DAVID EVANS</creatorcontrib><creatorcontrib>DIEDERIK JOHANNES MARIA SCHMEDDING</creatorcontrib><title>Beer and similar light-sensitive beverages with increased flavour stability and process for producing it</title><description>The invention provides a beer or similar light-sensitive beverage, which has been treated with a protein that binds riboflavin, resulting in a reduced "sunstruck" flavour formation after exposure of the beverage to light and also in an increased overall flavour stability of the beverage during storage. Suitable proteins include riboflavin-binding protein and flavodoxin.</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PASTEURISATION</subject><subject>PRESERVATION</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjDEKwkAQRdNYiHqHuUBADKKtEcUDaB0mm59kYLMbZjYRby-KB7B6r3i8ZdaXgBKHhkwG8azkpetTbggmSWZQjRnKHYyeknqS4BRsaKj1PMdJyRLX4iW9vptRo4MZtVE_3kxOQkeS1tmiZW_Y_LjK6Hq5n285xljBRnYISNXpcSiO-21Rlrvij-QNus1AiQ</recordid><startdate>20010920</startdate><enddate>20010920</enddate><creator>NICOLAAS CHARLES LAANE</creator><creator>WILHELMUS JOHANNES VAN BERKEL</creator><creator>DAVID EVANS</creator><creator>DIEDERIK JOHANNES MARIA SCHMEDDING</creator><scope>EVB</scope></search><sort><creationdate>20010920</creationdate><title>Beer and similar light-sensitive beverages with increased flavour stability and process for producing it</title><author>NICOLAAS CHARLES LAANE ; WILHELMUS JOHANNES VAN BERKEL ; DAVID EVANS ; DIEDERIK JOHANNES MARIA SCHMEDDING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU738503BB23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2001</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PASTEURISATION</topic><topic>PRESERVATION</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>NICOLAAS CHARLES LAANE</creatorcontrib><creatorcontrib>WILHELMUS JOHANNES VAN BERKEL</creatorcontrib><creatorcontrib>DAVID EVANS</creatorcontrib><creatorcontrib>DIEDERIK JOHANNES MARIA SCHMEDDING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NICOLAAS CHARLES LAANE</au><au>WILHELMUS JOHANNES VAN BERKEL</au><au>DAVID EVANS</au><au>DIEDERIK JOHANNES MARIA SCHMEDDING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Beer and similar light-sensitive beverages with increased flavour stability and process for producing it</title><date>2001-09-20</date><risdate>2001</risdate><abstract>The invention provides a beer or similar light-sensitive beverage, which has been treated with a protein that binds riboflavin, resulting in a reduced "sunstruck" flavour formation after exposure of the beverage to light and also in an increased overall flavour stability of the beverage during storage. Suitable proteins include riboflavin-binding protein and flavodoxin.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Beer and similar light-sensitive beverages with increased flavour stability and process for producing it |
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