Carrot anti-freeze polypeptides
Novel antifreeze polypeptides can be isolated from carrots. These peptides can favourable influence the properties of consumer products e.g. frozen confectionery products.
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| creator | C. J. DOUCET R. A. FENN L. J. BYASS |
| description | Novel antifreeze polypeptides can be isolated from carrots. These peptides can favourable influence the properties of consumer products e.g. frozen confectionery products. |
| format | Patent |
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These peptides can favourable influence the properties of consumer products e.g. frozen confectionery products.</description><edition>7</edition><language>eng</language><subject>AGRICULTURE ; ANIMAL HUSBANDRY ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; COMPOSITIONS THEREOF ; CONFECTIONERY ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FISHING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; FORESTRY ; HUMAN NECESSITIES ; HUNTING ; ICE-CREAM ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; NEW PLANTS OR PROCESSES FOR OBTAINING THEM ; ORGANIC CHEMISTRY ; PEPTIDES ; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRAPPING ; VINEGAR ; WINE</subject><creationdate>2000</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=20000216&DB=EPODOC&CC=CN&NR=1244895A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20000216&DB=EPODOC&CC=CN&NR=1244895A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>C. 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| subjects | AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS THEREOF CONFECTIONERY CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HUMAN NECESSITIES HUNTING ICE-CREAM METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NEW PLANTS OR PROCESSES FOR OBTAINING THEM ORGANIC CHEMISTRY PEPTIDES PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING VINEGAR WINE |
| title | Carrot anti-freeze polypeptides |
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