117153 ⎘
Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1) Protein-glutamine glutaminase (3.5.1.44)
METHOD FOR PRODUCING PROCESSED PLANT PROTEIN-CONTAINING COMPOSITION
#2PRODUCTION METHOD FOR PROTEIN FERMENTED FOOD OR BEVERAGE
#3LIQUID ENZYME PREPARATION
#4MICROORGANISM WITH IMPROVED PROTEIN PRODUCTIVITY AND USE THEREOF
#5PROPERTY MODIFIER FOR HEAT-COAGULATED GEL OF EGG WHITE PROTEIN
#6A TWO-STEP PROCESS AND SYSTEM FOR PREPARING A LIQUID OAT BASE OR DRINK FROM AN OAT DERIVED MATERIAL
#7PREVENTION OF AGGREGATION IN NUT MILK
#8PROTEIN-DEAMIDATING ENZYME
#9METHOD FOR MANUFACTURING PROCESSED OAT FOOD, BEVERAGE OR FOOD MATERIAL
#10LIQUID ENZYME PREPARATION
#11METHOD FOR PRODUCING PROCESSED PLANT-BASED PROTEIN-CONTAINING LIQUID COMPOSITION
#12HEAT COAGULATION GEL STRENGTH REGULATING AGENT FOR EGG WHITE PROTEIN
#13THERMOTOLERANT PROTEIN GLUTAMINASE
#14PLANT MILK TREATED WITH PROTEIN DEAMIDASE
#15PROTEIN DEAMIDATION METHOD
#16PROTEIN CROSSLINKING METHOD
#17PREVENTION OF AGGREGATION IN NUT MILK
#18Stabilised dry protein deamidase composition
#19Cosmetic composition
#20FOOD PRODUCTS HAVING IMPROVED HEAT STABILITY
#21LOW-FAT OR FAT-FREE YOGHURT, AND PROCESS FOR PRODUCTION THEREOF
#22Method for producing modified milk
#23Carboxypeptidases and nucleic acids encoding same