Enzyme compositions that enhance the flavor of food and beverages
作者： James F. Jolly , Sandra M. Ulbrich
DOI:
关键词:
摘要: The invention provides enzyme compositions that are useful for enhancing the nutritional value and/or flavor of food and beverage products. also a process producing such products have enhanced profiles.
google.de 参考文章(22)
Junko Umezawa, Yoichi Kobayashi, Junichiro Nomura, Takayuki Yuasa, A method for preparing a clear royal jelly solution ,(1992)
Kazutaka Tsuruhami, Atsuki Toumoto, Kanzo Sakata, Shigeru Yamamoto, Masamichi Okada, Taichi Usui, Diglycosidase isolated from microorganisms ,(1999)
Kazutaka Tsuruhami, Satoshi Koikeda, Brewer’s yeast or brewer’s yeast extract with improved flavor, process for producing the same and flavor improving agent therefor ,(2002)
Genichi Yoshikawa, Yosihiro Nisikawa, Akemi Morimoto, Katsuyuki Mukai, Hiromi Tanaka, Process for producing L-arabinose, L-arabinose-containing enzymatically processed products, diet foods, diabetic diet foods and fruit or vegetable juices and process for producing the same ,(2001)
Kazutaka Tsuruhami, Masataka Goto, Atsuki Toumoto, Satoshi Koikeda, Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process ,(2001)
Kazutaka Tsuruhami, Kanzo Sakata, Shigeharu Mori, Process for producing tea drink and tea drink product ,(2002)
Tatuo Manaka, Mamoru Kikuchi, Akio Obata, Koichiro Tobe, Toru Izumi, Makoto Saito, Process for producing isoflavone aglycone-containing composition ,(2001)
Prabhakar Kasturi, Maria Botero Omary, Saul C. Ovalle, Donald J. Pusateri, Brassica vegetable composition and method for manufacture of same ,(2001)
Maryann C. Allred, Barbara A. Bryan, Aglucone isoflavone enriched vegetable flour and vegetable grit and process for making the same from a vegetable material containing isoflavone ,(2001)