Cerveja ou outra bebida sensìvel à luz, e, processo para aumentar a estabilidade do sabor da mesma

"CERVEJA OU OUTRA BEBIDA SENSìVEL à LUZ, E, PROCESSO PARA AUMENTAR A ESTABILIDADE DO SABOR DA MESMA" A invenção fornece uma cerveja ou bebida similar sensível à luz, a qual foi tratada com uma proteína que se liga à riboflavina, resultando em uma formação de sabor "atacado por insolaç...

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Hauptverfasser:	NICOLAAS CHARLES LAANE, WILHELMUS JOHANNES VAN BERKEL, DAVID EVANS, DIEDERIK JOHANNES MARIA SCHMEDDING
Format:	Patent
Sprache:	por
Schlagworte:	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
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creator	NICOLAAS CHARLES LAANE WILHELMUS JOHANNES VAN BERKEL DAVID EVANS DIEDERIK JOHANNES MARIA SCHMEDDING
description	"CERVEJA OU OUTRA BEBIDA SENSìVEL à LUZ, E, PROCESSO PARA AUMENTAR A ESTABILIDADE DO SABOR DA MESMA" A invenção fornece uma cerveja ou bebida similar sensível à luz, a qual foi tratada com uma proteína que se liga à riboflavina, resultando em uma formação de sabor "atacado por insolação" reduzido após à exposição da bebida à luz e também em uma estabilidade global aumentada da bebida durante a estocagem. Proteínas adequadas incluem proteína com ligação à riboflavina, e flavodoxina. 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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Proteínas adequadas incluem proteína com ligação à riboflavina, e flavodoxina. 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><edition>7</edition><language>por</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=20010911&DB=EPODOC&CC=BR&NR=9809679A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010911&DB=EPODOC&CC=BR&NR=9809679A$$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>Cerveja ou outra bebida sensìvel à luz, e, processo para aumentar a estabilidade do sabor da mesma</title><description>"CERVEJA OU OUTRA BEBIDA SENSìVEL à LUZ, E, PROCESSO PARA AUMENTAR A ESTABILIDADE DO SABOR DA MESMA" A invenção fornece uma cerveja ou bebida similar sensível à luz, a qual foi tratada com uma proteína que se liga à riboflavina, resultando em uma formação de sabor "atacado por insolação" reduzido após à exposição da bebida à luz e também em uma estabilidade global aumentada da bebida durante a estocagem. Proteínas adequadas incluem proteína com ligação à riboflavina, e flavodoxina. 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. 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Proteínas adequadas incluem proteína com ligação à riboflavina, e flavodoxina. 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	Cerveja ou outra bebida sensìvel à luz, e, processo para aumentar a estabilidade do sabor da mesma
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