Patents by Inventor Katja Puder

Katja Puder has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • METHOD OF DOUGH RELAXATION INVOLVING ENDOPEPTIDASES
    Publication number: 20220240521
    Abstract: A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein and/or sodium metabisulfite is added to the dough; b) kneading the dough; and c) making the dough into an edible product.
    Type: Application
    Filed: August 5, 2020
    Publication date: August 4, 2022
    Applicant: Novozymes A/S
    Inventors: Irina Victorovna Matveeva, Katja Puder, Sajid Akbar
  • Method for Producing a Food Product
    Publication number: 20160135486
    Abstract: The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.
    Type: Application
    Filed: June 23, 2014
    Publication date: May 19, 2016
    Applicant: Novozymes A/S
    Inventors: Hanne Vang Hendriksen, Katja Puder, Martin Johannes Baumann, Gitte Budolfsen Lynglev, Allan Noergaard, Martin Simon Borchert
  • Method for Producing a Food Product
    Publication number: 20160138003
    Abstract: The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.
    Type: Application
    Filed: June 23, 2014
    Publication date: May 19, 2016
    Applicant: Novozymes A/S
    Inventors: Hanne Vang Hendriksen, Katja Puder, Martin Johannes Baumann, Gitte Budolfsen Lynglev, Allan Noergaard, Martin Simon Borchert
  • Method for Producing a Food Product
    Publication number: 20160128366
    Abstract: The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.
    Type: Application
    Filed: June 23, 2014
    Publication date: May 12, 2016
    Applicant: Novozymes A/S
    Inventors: Hanne Vang Hendriksen, Katja Puder, Martin Johannes Baumann, Gitte Budolfsen Lynglev, Allan Noergaard, Martin Simon Borchert
  • Method for Reducing the Level of Asparagine in a Food Material
    Publication number: 20160037807
    Abstract: The present invention relates to a method for reducing the level of asparagine in a food material to be heat-treated comprising soaking the food material in water and contacting at least part of the soaking water with an immobilized asparaginase.
    Type: Application
    Filed: April 3, 2014
    Publication date: February 11, 2016
    Applicant: Novozymes A/S
    Inventors: Hanne Vang Hendriksen, Katja Puder, Anne Goldbech Olsen