METHOD
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar. L...
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| creator | PETERSEN, LARS, WEXOEE SOE, JOERN, BORCH |
| description | There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
L'invention concerne un procédé pour prévenir et/ou réduire la réaction de Maillard dans un aliment contenant (i) une protéine, un peptide ou un acide aminé et (ii) un sucre réducteur. Ce procédé consiste à mettre en contact l'aliment avec une enzyme capable de provoquer l'oxydation d'un groupe réducteur du sucre. |
| format | Patent |
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L'invention concerne un procédé pour prévenir et/ou réduire la réaction de Maillard dans un aliment contenant (i) une protéine, un peptide ou un acide aminé et (ii) un sucre réducteur. Ce procédé consiste à mettre en contact l'aliment avec une enzyme capable de provoquer l'oxydation d'un groupe réducteur du sucre.</description><edition>7</edition><language>eng ; fre</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2002</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=20020523&DB=EPODOC&CC=WO&NR=0239828A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020523&DB=EPODOC&CC=WO&NR=0239828A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PETERSEN, LARS, WEXOEE</creatorcontrib><creatorcontrib>SOE, JOERN, BORCH</creatorcontrib><title>METHOD</title><description>There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
L'invention concerne un procédé pour prévenir et/ou réduire la réaction de Maillard dans un aliment contenant (i) une protéine, un peptide ou un acide aminé et (ii) un sucre réducteur. Ce procédé consiste à mettre en contact l'aliment avec une enzyme capable de provoquer l'oxydation d'un groupe réducteur du sucre.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZGDzdQ3x8HfhYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXx4f4GRsaWFkYWjkbGRCgBAL0zGno</recordid><startdate>20020523</startdate><enddate>20020523</enddate><creator>PETERSEN, LARS, WEXOEE</creator><creator>SOE, JOERN, BORCH</creator><scope>EVB</scope></search><sort><creationdate>20020523</creationdate><title>METHOD</title><author>PETERSEN, LARS, WEXOEE ; SOE, JOERN, BORCH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO0239828A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2002</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>PETERSEN, LARS, WEXOEE</creatorcontrib><creatorcontrib>SOE, JOERN, BORCH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PETERSEN, LARS, WEXOEE</au><au>SOE, JOERN, BORCH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD</title><date>2002-05-23</date><risdate>2002</risdate><abstract>There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
L'invention concerne un procédé pour prévenir et/ou réduire la réaction de Maillard dans un aliment contenant (i) une protéine, un peptide ou un acide aminé et (ii) un sucre réducteur. Ce procédé consiste à mettre en contact l'aliment avec une enzyme capable de provoquer l'oxydation d'un groupe réducteur du sucre.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD |
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