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1. 发明申请

US20070282162A1 USE OF PREGNANCY SPECIFIC GLYCOPROTEIN FOR MATURATION OF OOCYTES 审中-公开
标题翻译：使用特异性糖蛋白对卵磷脂的成熟
公开(公告)号：US20070282162A1
公开(公告)日：2007-12-06
申请号：US11575398
申请日：2005-09-30
申请人： Daniel De Matos , Cam Tran , Ann Clark , Stephen Palmer
发明人： Daniel De Matos , Cam Tran , Ann Clark , Stephen Palmer
IPC分类号： A61B17/435 , C12N5/06
CPC分类号： C07K14/4715 , C12N5/0609 , C12N2501/11 , C12N2501/998 , C12N2517/10
摘要： The use of PSG for the in vitro maturation of mammalian oocytes is described. The in vitro matured oocytes may be used for in vitro fertilization protocols.
摘要翻译：描述了PSG用于哺乳动物卵母细胞体外成熟的用途。体外成熟卵母细胞可用于体外受精方案。

2. 发明申请

US20070231896A1 Use of Il-17-for Maturation of Oocytes 审中-公开
标题翻译：使用Il-17进行卵母细胞成熟
公开(公告)号：US20070231896A1
公开(公告)日：2007-10-04
申请号：US11575399
申请日：2005-09-30
申请人： Daniel de Matos , Cam Tran , Ann Clark , Stephen Palmer
发明人： Daniel de Matos , Cam Tran , Ann Clark , Stephen Palmer
IPC分类号： C12N5/06 , A61K38/20 , C12N5/08 , C07K14/54
CPC分类号： C12N5/0604 , C12N5/0609 , C12N2500/32 , C12N2500/38 , C12N2500/84 , C12N2501/11 , C12N2501/23 , C12N2501/31 , C12N2517/10
摘要： The use of IL-17 for the in vitro maturation of mammalian oocytes is described. The in vitro matured oocytes may be used for in vitro fertilization protocols.
摘要翻译：描述了IL-17用于哺乳动物卵母细胞体外成熟的用途。体外成熟卵母细胞可用于体外受精方案。

3. 发明申请

US20070042098A1 TOPICALLY APPLIED GARLIC ON REFRIGERATED DOUGH 审中-公开
标题翻译：主要应用于制冷的DOUGH
公开(公告)号：US20070042098A1
公开(公告)日：2007-02-22
申请号：US11464298
申请日：2006-08-14
申请人： Penny Norquist , Michael Polzin , Cam Tran , Carrie Burbrink
发明人： Penny Norquist , Michael Polzin , Cam Tran , Carrie Burbrink
IPC分类号： A21D10/00
CPC分类号： A21D10/025 , A21D6/001 , A21D13/22
摘要： Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly into the dough. The garlic flavorant can be used in a solid form, liquid form or a combination of solid and liquid forms. The refrigerated, raw dough products can be formed from either developed or undeveloped dough. The refrigerated raw dough product can be packaged and stored in a refrigerated environment for a period of about 4 to about 12 weeks while maintaining a satisfactory Baked Specific Volume upon baking. The topically applied garlic flavorant can be present in an amount up to about 5.0% by weight of the raw dough product. A process for forming the refrigerated, raw dough product can include applying the garlic flavorant to an exterior portion of the refrigerated, raw dough product.
摘要翻译：冷冻的生面团产品具有局部应用的大蒜香料。冷冻的生面团产品在烘烤时具有比可比较的具有大蒜调味剂的生面团产品比直接混合到面团中的更高的烘焙比容量。大蒜调味剂可以以固体形式，液体形式或固体和液体形式的组合使用。冷冻的生面团产品可以由发达或未开发的面团形成。冷藏的生面团产品可以在冷藏环境中包装并储存约4至约12周的时间，同时在烘烤时保持令人满意的烘焙比容。局部应用的大蒜香料可以以生面团产品的至多约5.0重量％的量存在。用于形成冷冻的生面团产品的方法可以包括将大蒜香料施用到冷冻的生面团产品的外部部分。

4. 发明申请

US20100098815A1 CANNED DOUGH PRODUCT HAVING INGREDIENT POUCH 审中-公开
标题翻译：具有成份的佳能产品
公开(公告)号：US20100098815A1
公开(公告)日：2010-04-22
申请号：US12375424
申请日：2007-08-02
申请人： Penny L. Norquist , Cam Tran , Claire Thurbush
发明人： Penny L. Norquist , Cam Tran , Claire Thurbush
IPC分类号： A21D10/02 , B65D81/32
CPC分类号： A21D10/025 , A21D6/001 , A23V2002/00 , B65D81/3233 , A23V2200/08
摘要： A canned dough product includes an ingredient pouch in physical contact with the dough such that a conventional can format including a cylindrical body and end caps can be used to package and store the canned dough product. The ingredient pouch can be configured for placement proximate an end cap or between adjacent dough units or alternatively, for placement between adjacent layers of a rolled dough unit. The ingredient pouch is constructed to survive long-term exposure to positive pressures up to about 60 psig without imparting negative characteristics to the dough.
摘要翻译：罐头生面团产品包括与面团物理接触的成分袋，使得可以使用包括圆柱形主体和端盖的常规罐形式来包装和储存罐装面团产品。成分袋可以被配置为靠近端盖或相邻的面团单元之间放置，或者替代地，用于放置在滚动的面团单元的相邻层之间。成分袋被构造成能够长期暴露于高达约60psig的正压下，而不会对面团赋予负面特征。

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