Isolated polynucleotides, vector, process for the preparation of a polynucleotide, isolated asparaginases, recombinant asparaginase, process for the preparation of asparaginase, and recombinant host cells
Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level...
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| creator | DE BOER LEX PLOMP PIETER JAN ARNOLDUS MARIA ROOIJEN VAN RUTGER JAN MEIMA ROELF BERNARD |
| description | Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention. |
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The invention also relates to food products obtained from the process of the invention.</description><language>eng ; pol</language><subject>BAKERY PRODUCTS ; BAKING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; EDIBLE DOUGHS ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; 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 ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VINEGAR ; WINE</subject><creationdate>2011</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=20110912&DB=EPODOC&CC=PL&NR=395660A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110912&DB=EPODOC&CC=PL&NR=395660A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DE BOER LEX</creatorcontrib><creatorcontrib>PLOMP PIETER JAN ARNOLDUS MARIA</creatorcontrib><creatorcontrib>ROOIJEN VAN RUTGER JAN</creatorcontrib><creatorcontrib>MEIMA ROELF BERNARD</creatorcontrib><title>Isolated polynucleotides, vector, process for the preparation of a polynucleotide, isolated asparaginases, recombinant asparaginase, process for the preparation of asparaginase, and recombinant host cells</title><description>Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. 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The invention also relates to food products obtained from the process of the invention.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE |
| title | Isolated polynucleotides, vector, process for the preparation of a polynucleotide, isolated asparaginases, recombinant asparaginase, process for the preparation of asparaginase, and recombinant host cells |
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