Composiciones de glicósidos de esteviol glicosilados

Los procesos para la preparación de composiciones de glucósidos de esteviol glicosilados, edulcorantes y modificadores del sabor útiles en productos alimenticios y bebidas y similares, se mejoran mediante el uso de condiciones básicas antes, durante y/o después de una glicosilación catalizada por en...

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Hauptverfasser:	FLETCHER, Joshua, GOLOLOBOV, Mikhail, WOODYER, Ryan, SMYTHE, John, SIRAJ, Salma, GADDY, James, GROSS, Ryan, CHEN, Xian
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Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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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creator	FLETCHER, Joshua GOLOLOBOV, Mikhail WOODYER, Ryan SMYTHE, John SIRAJ, Salma GADDY, James GROSS, Ryan CHEN, Xian
description	Los procesos para la preparación de composiciones de glucósidos de esteviol glicosilados, edulcorantes y modificadores del sabor útiles en productos alimenticios y bebidas y similares, se mejoran mediante el uso de condiciones básicas antes, durante y/o después de una glicosilación catalizada por enzimas de una composición de glucósidos de esteviol. (Traducción automática con Google Translate, sin valor legal) Processes for the preparation of glycosylated steviol glycoside compositions useful as sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside composition.
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(Traducción automática con Google Translate, sin valor legal) Processes for the preparation of glycosylated steviol glycoside compositions useful as sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside composition.</description><language>spa</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2022</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=20221013&DB=EPODOC&CC=ES&NR=2925007T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221013&DB=EPODOC&CC=ES&NR=2925007T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FLETCHER, Joshua</creatorcontrib><creatorcontrib>GOLOLOBOV, Mikhail</creatorcontrib><creatorcontrib>WOODYER, Ryan</creatorcontrib><creatorcontrib>SMYTHE, John</creatorcontrib><creatorcontrib>SIRAJ, Salma</creatorcontrib><creatorcontrib>GADDY, James</creatorcontrib><creatorcontrib>GROSS, Ryan</creatorcontrib><creatorcontrib>CHEN, Xian</creatorcontrib><title>Composiciones de glicósidos de esteviol glicosilados</title><description>Los procesos para la preparación de composiciones de glucósidos de esteviol glicosilados, edulcorantes y modificadores del sabor útiles en productos alimenticios y bebidas y similares, se mejoran mediante el uso de condiciones básicas antes, durante y/o después de una glicosilación catalizada por enzimas de una composición de glucósidos de esteviol. 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subjects	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
title	Composiciones de glicósidos de esteviol glicosilados
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