Patent application number | Description | Published |
20080213843 | Glucoamylase Variants - The invention relates to a variant of a parent fungal glucoamylase, which exhibits altered properties, in particular improved thermal stability and/or increased specific activity. | 09-04-2008 |
20080241315 | PROCESS FOR TREATING VEGETABLE MATERIAL WITH AN ENZYME - The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field. | 10-02-2008 |
20090074915 | Prcoess for Reducing Acrylamide - The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide. | 03-19-2009 |
20100285175 | Method for Producing a Dairy Product - The present invention relates to a method for producing a dairy product using an enzyme having lactase activity. | 11-11-2010 |
20110027836 | Glucoamylase Variants - The invention relates to a variant of a parent fungal glucoamylase, which exhibits improved thermal stability and/or increased specific activity using saccharide substrates. | 02-03-2011 |
20110256267 | STABILIZATION OF ASPARAGINASE - The present invention relates to stabilization of asparaginase enzymes. | 10-20-2011 |
20120088277 | Glucoamylase Variants - The invention relates to a variant of a parent fungal glucoamylase, which exhibits improved thermal stability and/or increased specific activity using saccharide substrates. | 04-12-2012 |
20120208243 | Glucoamylase Variants - The invention relates to a variant of a parent fungal glucoamylase, which exhibits altered properties, in particular improved thermal stability and/or increased specific activity. | 08-16-2012 |
20120258196 | Process for Treating Vegetable Material with An Enzyme - The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field. | 10-11-2012 |
20140314908 | Process for Reducing Acrylamide - The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide. | 10-23-2014 |
20140377406 | Process for Treating Vegetable Material with an Enzyme - The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field. | 12-25-2014 |