Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/31011| Título: | Use of family 8 enzymes with xylanolytic activity in baking |
| Autor(es): | Agnes, Dutron Georis, Jacques Genot, Bernard Dauvrin, Thierry Collins, Tony Hoyoux, Anne Feller, Georges |
| Data: | 5-Jun-2012 |
| Citação: | Dutron et al, 2012. Use of family 8 enzymes with xylanolytic activity in baking. USP8192772 |
| Resumo(s): | The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125. |
| Tipo: | Patente |
| URI: | https://hdl.handle.net/1822/31011 |
| Arbitragem científica: | yes |
| Acesso: | Acesso aberto |
| Aparece nas coleções: | DBio - Patentes |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| USP8192772 2012 USPTO Patent 1 US Granted Patent 2012 US8192772B2.pdf | 199,69 kB | Adobe PDF | Ver/Abrir |
