Title:
タンパク質、ペプチドまたはアミノ酸および還元糖を含む食品におけるマイラード反応の予防ならびに/あるいは減少のためのプロセス
Document Type and Number:
Japanese Patent JP4147107
Kind Code:
B2
Abstract:
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
Inventors:
Sor, Jorn Borch
Petersen, Lars Vexau
Petersen, Lars Vexau
Application Number:
JP2002542213A
Publication Date:
September 10, 2008
Filing Date:
November 16, 2001
Export Citation:
Assignee:
Danisco A/S
International Classes:
A23C19/032; A23L1/00; A23C19/06; A23C19/09; A23L5/20; A23L5/40; A23L19/18; A23L29/00
Domestic Patent References:
| JP11511008A | ||||
| JP6507790A | ||||
| JP9009862A | ||||
| JP7327601A | ||||
| JP6508034A |
Attorney, Agent or Firm:
Hidesaku Yamamoto
Takaaki Yasumura
Natsuki Morishita
Takaaki Yasumura
Natsuki Morishita