Ascorbate oxidase and its use

Foods or drinks are maintained in the presence of but being ensured no direct contact with an oxidase which is able to express its ability in the acidic range and to oxidize ascorbate and substrates for the enzyme, thereby preventing damage of foods or drinks.

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Bibliographische Detailangaben
Hauptverfasser:	YAJIMA, TAKAHISA, ITOH, HOMARE, SHIN, TAKASHI, FUKUYASU, SHIGEKI
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS 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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Beschreibung
Zusammenfassung:	Foods or drinks are maintained in the presence of but being ensured no direct contact with an oxidase which is able to express its ability in the acidic range and to oxidize ascorbate and substrates for the enzyme, thereby preventing damage of foods or drinks.