Method of preparing a heat-treated product
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Oct 14, 2014
Grant Date -
Sep 12, 2013
app pub date -
May 10, 2013
filing date -
Oct 11, 2002
priority date (Note) -
In Force
status (Latency Note)
Importance
Loading Importance Indicators... 
Abstract
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
Loading the Abstract Image...
OK
First Claim
Family
Loading Family data...
International Classification(s)
- C07H:SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTI....
- C12P:FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESI....
- A23L:FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT....
- C12N:MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF
- A21D:TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FO....
- A23B:PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRU....
- C07K:PEPTIDES
- [Classification Symbol]
- [Patents Count]
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully