FROZEN FOOD PRODUCT

Anti-freeze protein comprising at least 40% of the amino acids serine, threonine and asparigine and having at least 80% of sequence identity with the amino acid sequence of SEQ ID NO:1 as well as modified forms thereof.

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Bibliographic Details
Main Authors TWIGG, SARAH, JARMAN, CARL, DUDLEY, SIDEBOTTOM, CHRISTOPHER, MICHAEL, WORRALL, DAWN
Format Patent
LanguageEnglish
French
German
Published 19.10.2005
Edition7
Subjects
AGRICULTURE
ANIMAL HUSBANDRY
BEER
BIOCHEMISTRY
CHEMISTRY
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
COMPOSITIONS THEREOF
CONFECTIONERY
CULTURE MEDIA
ENZYMOLOGY
FISHING
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
FORESTRY
HUMAN NECESSITIES
HUNTING
ICE-CREAM
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
NEW PLANTS OR PROCESSES FOR OBTAINING THEM
ORGANIC CHEMISTRY
PEPTIDES
PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRAPPING
VINEGAR
WINE
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Summary:Anti-freeze protein comprising at least 40% of the amino acids serine, threonine and asparigine and having at least 80% of sequence identity with the amino acid sequence of SEQ ID NO:1 as well as modified forms thereof.
Bibliography:Application Number: EP19980966702