Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee be...
Saved in:
Main Authors | , , , , , , , , |
---|---|
Format | Patent |
Language | English |
Published |
22.05.2007
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide. |
---|---|
AbstractList | Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide. |
Author | DRIA GLENN JAMES VILLAGRAN FRANCISCO VALENTINO HOWIE JOHN KEENEY ZYZAK DAVID VINCENT BUNKE PAUL RALPH GUTWEIN ROGER WILLIAM SCHAFERMEYER RICHARD GERARD YOUNG HERBERT THOMAS LIN PETER YAU TAK |
Author_xml | – fullname: BUNKE PAUL RALPH – fullname: LIN PETER YAU TAK – fullname: GUTWEIN ROGER WILLIAM – fullname: HOWIE JOHN KEENEY – fullname: SCHAFERMEYER RICHARD GERARD – fullname: ZYZAK DAVID VINCENT – fullname: YOUNG HERBERT THOMAS – fullname: VILLAGRAN FRANCISCO VALENTINO – fullname: DRIA GLENN JAMES |
BookMark | eNqNjL0KwjAURjvo4N873AeoUGrBXVFcnNS5XJMvNpDmliQWfAjfWUUXwcHpg-8czjgbePEYZfc9UiOajAQK0FeVrHgSQ6zCzXFrNch6CsIxQZMSYwA6g33Mf77UcG_95R17MoceLn4Xc2KviUOyyuGFlLQtgsI0Gxp2EbPPTjLabo7r3Ryd1IgdK3ik-nRYlmVRVcWqXPyhPAAS_07P |
ContentType | Patent |
DBID | EVB |
DatabaseName | esp@cenet |
DatabaseTitleList | |
Database_xml | – sequence: 1 dbid: EVB name: esp@cenet url: http://worldwide.espacenet.com/singleLineSearch?locale=en_EP sourceTypes: Open Access Repository |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Medicine Chemistry Sciences |
ExternalDocumentID | US7220440B2 |
GroupedDBID | EVB |
ID | FETCH-epo_espacenet_US7220440B23 |
IEDL.DBID | EVB |
IngestDate | Fri Jul 19 15:16:16 EDT 2024 |
IsOpenAccess | true |
IsPeerReviewed | false |
IsScholarly | false |
Language | English |
LinkModel | DirectLink |
MergedId | FETCHMERGED-epo_espacenet_US7220440B23 |
Notes | Application Number: US20030603973 |
OpenAccessLink | https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070522&DB=EPODOC&CC=US&NR=7220440B2 |
ParticipantIDs | epo_espacenet_US7220440B2 |
PublicationCentury | 2000 |
PublicationDate | 20070522 |
PublicationDateYYYYMMDD | 2007-05-22 |
PublicationDate_xml | – month: 05 year: 2007 text: 20070522 day: 22 |
PublicationDecade | 2000 |
PublicationYear | 2007 |
RelatedCompanies | THE PROCTER & GAMBLE COMPANY |
RelatedCompanies_xml | – name: THE PROCTER & GAMBLE COMPANY |
Score | 2.678658 |
Snippet | Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the... |
SourceID | epo |
SourceType | Open Access Repository |
SubjectTerms | COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
Title | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce |
URI | https://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070522&DB=EPODOC&locale=&CC=US&NR=7220440B2 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1LS8NAEB5KFfWmVbG-mIPk1KJsH2kOQWjSUoQ-sK30VvLYSKFuShoRf4T_2ZltUhXU27IDw-4k387s7DwAblq-NC1S3YTvqFatkwXLjia6tUZh6LMXwxScnNwfNHvT-sOsMSvAIs-F0XVC33RxREJUQHhP9Xm9-nJiuTq2cn3rL2gqvu9ObNfIb8fmHdkThtu2O6OhO3QMx7GnY2PwaJtCcHPlNp3WO2xFc5n9zlObk1JW3zVK9xB2R8RMpUdQkKoE-07eeK0Ee_3svZuGGfTWx_DR172ekYxMTLjeKi8S4wi9IHmnz0qbwYXCJPbYgYlBHEVSoi9JFVV-nUXOz1fPG2ZEW3L40Ponxwp6KsTs72ISCemFQ2FOALudidOr0r7mWxnOp-OtBGqnUFSxkmeAQvgN0mKESSusB62m5YmopXvAWEHTDL0ylP9kc_4P7QIONj7QRlWISyimyau8IuWd-tda7J9O3KAa |
link.rule.ids | 230,309,786,891,25594,76903 |
linkProvider | European Patent Office |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1ZS8NAEB5KFeubVsV6zoPkqUXZHmkegpCkpWrTFttK30qOTSnopiQR8Uf4n53dHiqob2EHhuxsvp0jcwBcNX2uG6S6Cd9RtVIjC1YGmshrjcLQl1EMncniZLfX6Ixr95P6JAfzdS2M6hP6ppojEqICwnum7uvFVxDLUbmV6bU_p6X4tj0yHW3tHes3ZE9ojmW2Bn2nb2u2bY6HWu_R1BmTw5Utuq23dPIIlaf0ZMmilMV3jdLeg-0BMRPZPuS4KELBXg9eK8KOu_rfTY8r6KUH8OGqWc9IRiYmst-qfEmMI_SC5J2OlTaDc4FJ7MkAJgZxFHGOPidVVP51FWV9vpgtmRHtWaYPpT85ltETIa6-LkkiIb3IVJhDwHZrZHcqtK_pRobT8XAjgeoR5EUs-DEgY36dtBhh0ghrQbNheCxqqhkwRtDQQ68EpT_ZnPxDu4RCZ-R2p9273sMp7C7jofUKY2eQz5JXfk6KPPMv1BF8AvFBowQ |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Apatent&rft.title=Method+for+reduction+of+acrylamide+in+roasted+coffee+beans%2C+roasted+coffee+beans+having+reduced+levels+of+acrylamide%2C+and+article+of+commerce&rft.inventor=BUNKE+PAUL+RALPH&rft.inventor=LIN+PETER+YAU+TAK&rft.inventor=GUTWEIN+ROGER+WILLIAM&rft.inventor=HOWIE+JOHN+KEENEY&rft.inventor=SCHAFERMEYER+RICHARD+GERARD&rft.inventor=ZYZAK+DAVID+VINCENT&rft.inventor=YOUNG+HERBERT+THOMAS&rft.inventor=VILLAGRAN+FRANCISCO+VALENTINO&rft.inventor=DRIA+GLENN+JAMES&rft.date=2007-05-22&rft.externalDBID=B2&rft.externalDocID=US7220440B2 |