Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/31011Registo completo
| Campo DC | Valor | Idioma |
|---|---|---|
| dc.contributor.author | Agnes, Dutron | por |
| dc.contributor.author | Georis, Jacques | por |
| dc.contributor.author | Genot, Bernard | por |
| dc.contributor.author | Dauvrin, Thierry | por |
| dc.contributor.author | Collins, Tony | por |
| dc.contributor.author | Hoyoux, Anne | por |
| dc.contributor.author | Feller, Georges | por |
| dc.date.accessioned | 2014-11-19T15:02:06Z | - |
| dc.date.available | 2014-11-19T15:02:06Z | - |
| dc.date.issued | 2012-06-05 | - |
| dc.identifier.citation | Dutron et al, 2012. Use of family 8 enzymes with xylanolytic activity in baking. USP8192772 | por |
| dc.identifier.other | USP8192772 | - |
| dc.identifier.uri | https://hdl.handle.net/1822/31011 | - |
| dc.description.abstract | 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. | eng |
| dc.language.iso | eng | por |
| dc.rights | openAccess | por |
| dc.title | Use of family 8 enzymes with xylanolytic activity in baking | por |
| dc.type | patent | por |
| dc.peerreviewed | yes | por |
| oaire.citationTitle | USPTO | por |
| dc.subject.fos | Ciências Naturais::Ciências Biológicas | por |
| 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 |
