METHODS FOR OBTAINING PLANT-BASED READY-TO-DRINK COFFEE OR TEA BEVERAGES

The present invention relates to the use of protein deamidase in obtaining plant-based ready-to-drink coffee or tea beverages with improved stability, in particular improved storage stability. La présente invention concerne l'utilisation de la protéine désamidase pour l'obtention de boisso...

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Hauptverfasser:	WANG, Yuchen, LONG, Zhen, HENDRIKSEN, Hanne
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COFFEE 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 MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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creator	WANG, Yuchen LONG, Zhen HENDRIKSEN, Hanne
description	The present invention relates to the use of protein deamidase in obtaining plant-based ready-to-drink coffee or tea beverages with improved stability, in particular improved storage stability. La présente invention concerne l'utilisation de la protéine désamidase pour l'obtention de boissons à base de café ou de thé prêtes à boire d'origine végétale présentant une stabilité améliorée, en particulier une stabilité au stockage améliorée.
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language	eng ; fre
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subjects	BEER BIOCHEMISTRY CHEMISTRY COFFEE 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 MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
title	METHODS FOR OBTAINING PLANT-BASED READY-TO-DRINK COFFEE OR TEA BEVERAGES
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