Patents by Inventor Merete Moeller Engelsen

Merete Moeller Engelsen 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).

  • Process for Preparing a Baked Product with Anti-Staling Amylase and Peptidase
    Publication number: 20190320665
    Abstract: The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desirable degree of softness and improved springiness.
    Type: Application
    Filed: July 9, 2019
    Publication date: October 24, 2019
    Applicant: Novozymes A/S
    Inventors: Henrik Lundkvist, Merete Møller Engelsen, Gitte Budolfsen Lynglev, Peter Rahbek Ostergaard
  • GH5 Xylanase for Dough Dryness
    Publication number: 20170303548
    Abstract: The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.
    Type: Application
    Filed: August 18, 2015
    Publication date: October 26, 2017
    Applicant: Novozymes A/S
    Inventors: Kristian Bertel Roemer M. Krogh, Merete Moeller Engelsen, Fiona Becker
  • GH8 xylanase variants
    Patent number: 8951770
    Abstract: The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
    Type: Grant
    Filed: December 9, 2010
    Date of Patent: February 10, 2015
    Assignee: Novozymes A/S
    Inventors: Lars Beier, Miguel Duarte Toscano, Esben Peter Friis, Merete Moeller Engelsen, Henrik Lundkvist, Sune Sauer Lobedanz
  • Preparation of Baked Product From Dough
    Publication number: 20130273198
    Abstract: The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present invention relates also to a baking composition comprising a GH61 polypeptide, a cellulase, and optionally flour. The present invention relates also to the use of a GH61 polypeptide and a cellulase for producing a baked product, e.g. a baked product, prepared from whole meal flour.
    Type: Application
    Filed: October 11, 2011
    Publication date: October 17, 2013
    Applicant: Novozymes A/S
    Inventors: Tina Salomonsen, Merete Moeller Engelsen, Katja Salomon Johansen
  • Methods of Producing GH8 Xylanase Variants
    Publication number: 20120288585
    Abstract: The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
    Type: Application
    Filed: December 9, 2010
    Publication date: November 15, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Lars Beier, Miguel Duarte Toscano, Esben Peter Friis, Merete Moeller Engelsen, Henrik Lundkvist, Sune Sauer Lobedanz