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    • 5. 发明公开
    • METHODS FOR PRESERVING ENDOGENOUS TGF-BETA
    • VERFAHREN ZUR KONSERVIERUNG VON ENDOGENEM TGF-BETA
    • EP2337450A4
    • 2013-10-16
    • EP09822753
    • 2009-10-23
    • MJN US HOLDINGS LLC
    • GONZALEZ JUAN MBANAVARA DATTATREYAALVEY JOHN D
    • A01N25/00
    • A23L1/3056A23L33/19A23L33/40A23V2002/00A23V2300/46
    • The present invention is directed to a processing method and a selection of ingredients that will retain TGF-&bgr; levels, bioactivity, and/or bioavailability in a liquid nutritional product. The method involves selecting one or more protein ingredients that have been subjected to a heat load comprising medium-heat or less; combining the protein ingredients with other components of the liquid nutritional product to form a slurry; subjecting the slurry to a pressure of from about 2500 psi to about 3500 psi at a temperature of from about 55° C. to about 65° C. for about 5 to 20 seconds; subjecting the slurry to a temperature of about 135 to 150° C. for about 1.5 to 15 seconds; and cooling the slurry to a temperature of less than about 8° C. over about 30 minutes or less.
    • 本发明涉及一种将保留TGF-和bgr的成分的加工方法和选择; 水平,生物活性和/或生物利用度。 该方法包括选择已经经受包含中等或更少热量的热负荷的一种或多种蛋白质成分; 将蛋白质成分与液体营养产品的其他成分混合以形成浆料; 在约55℃至约65℃的温度下使浆料经受约2500psi至约3500psi的压力约5至20秒; 使浆料在约135至150℃的温度下进行约1.5至15秒; 并在约30分钟或更短时间内将浆料冷却至小于约8℃的温度。