Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
2007-10-16
2007-10-16
Nashed, Nashaat T. (Department: 1656)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C435S198000
Reexamination Certificate
active
11214188
ABSTRACT:
Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1-3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the lipolytic enzyme, e.g., in baking or in detergents.
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Anant Patkar Shamkant
Callisen Thomas Honger
Svendsen Allan
Vind Jesper
Garbell Jason I.
Nashed Nashaat T.
Novozymes A/S
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