Filip Arnaut

Person

Roosdaal, BE

People

Patents Grantslast 30 patents

Information Patent Grant
Compositions rich in arabinoxylan oligosaccharides
- Patent number 12,127,577
- Issue date Oct 29, 2024
- PURATOS NV
- Guylaine Lacaze
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Lipolytic enzyme for use in baking
- Patent number 11,510,413
- Issue date Nov 29, 2022
- Novozymes A/S
- Henrik Oestdal
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Enzyme-inhibitor complexes comprising a thermostable hydrolase and...
- Patent number 11,214,783
- Issue date Jan 4, 2022
- Puratos N.V.
- Geertrui Bosmans
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Lipolytic enzyme for use in baking
- Patent number 11,051,520
- Issue date Jul 6, 2021
- Novozymes A/S
- Henrik Oestdal
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bakery products
- Patent number 10,986,845
- Issue date Apr 27, 2021
- Puratos N.V.
- Jacques Georis
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Methods for selectively activating a thermostable hydrolase
- Patent number 10,550,380
- Issue date Feb 4, 2020
- Puratos N.V.
- Geertrui Bosmans
- C11 - ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES FATTY ACIDS...
Information Patent Grant
Bread with increased arabinoxylo-oligosaccharide content
- Patent number 9,480,262
- Issue date Nov 1, 2016
- Puratos N.V.
- Ingrid Van Haesendonck
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method and composition for the prevention or retarding of staling o...
- Patent number 9,456,616
- Issue date Oct 4, 2016
- Puratos Naamloze Vennootschap
- Filip Arnaut
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems
- Patent number 8,187,646
- Issue date May 29, 2012
- Puratos N.V.
- Sofie Parmentier
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Plaster retarding composition
- Patent number 6,797,053
- Issue date Sep 28, 2004
- Puratos Naamzoze Vennooschap
- Filip Arnaut
- C04 - CEMENTS CONCRETE ARTIFICIAL STONE CERAMICS REFRACTORIES
Information Patent Grant
Granulated bread improver for the preparation of bakery products
- Patent number 6,720,022
- Issue date Apr 13, 2004
- Puratos Naamloze Vennootscap
- Filip R. Arnaut
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for obtaining improved structure build-up of baked products
- Patent number 6,627,235
- Issue date Sep 30, 2003
- Puratos N.V.
- Erik Jerome Vandamme
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Process for obtaining improved structure build-up of baked products
- Patent number 6,399,119
- Issue date Jun 4, 2002
- Puratos Naamloze Vennootschap
- Erik Jerome Vandamme
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
Lipolytic Enzyme for Use in Baking
- Publication number 20210321631
- Publication date Oct 21, 2021
- NOVOZYMES A/S
- Henrik Oestdal
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
ENZYME-INHIBITOR COMPLEXES
- Publication number 20200102548
- Publication date Apr 2, 2020
- Puratos N.V.
- Geertrui Bosmans
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Lipolytic Enzyme for Use in Baking
- Publication number 20190364912
- Publication date Dec 5, 2019
- NOVOZYMES A/S
- Henrik Oestdal
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVED BAKERY PRODUCTS
- Publication number 20190142019
- Publication date May 16, 2019
- Puratos N.V.
- Jacques GEORIS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITIONS FOR BAKED PRODUCTS CONTAINING LIPOLYTIC ENZYMES AND US...
- Publication number 20190110484
- Publication date Apr 18, 2019
- Puratos N.V.
- Jacques GEORIS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYME-INHIBITOR COMPLEXES
- Publication number 20170321201
- Publication date Nov 9, 2017
- PURATOS NV
- Geertrui Bosmans
- C11 - ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES FATTY ACIDS...
Information Patent Application
METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING A...
- Publication number 20160374355
- Publication date Dec 29, 2016
- Puratos Naamloze Vennootschap
- Filip Arnaut
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
DOUGH OR BATTER COMPRISING FUNCTIONALIZED GRAINS
- Publication number 20160037784
- Publication date Feb 11, 2016
- Puratos N.V.
- Paul De Pauw
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITIONS RICH IN ARABINOXYLAN OLIGOSACCHARIDES
- Publication number 20130101699
- Publication date Apr 25, 2013
- Puratos N.V.
- Guylaine Lacaze
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT
- Publication number 20100040736
- Publication date Feb 18, 2010
- Puratos N.V.
- Ingrid Paula Hilde Van Haesendonck
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
NUCLEOTIDE PYROPHOSPHATASE INHIBITOR AND COENZYME REGENERATING SYSTEMS
- Publication number 20100028493
- Publication date Feb 4, 2010
- Sofie Parmentier
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC A...
- Publication number 20090098243
- Publication date Apr 16, 2009
- Puratos N.V.
- Filip Arnaut
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Bakery products comprising carbohydrate oxidase and/or pyranose oxi...
- Publication number 20060292263
- Publication date Dec 28, 2006
- Filip Arnaut
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method of making a granulated bread improver
- Publication number 20060024423
- Publication date Feb 2, 2006
- PURATOS NAAMLOZE VENNOOTSCHAP, a Belgian corporation
- Filip R. Arnaut
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method and composition for the prevention or retarding of staling a...
- Publication number 20050255204
- Publication date Nov 17, 2005
- Filip Arnaut
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method of making a granulated bread improver
- Publication number 20040058053
- Publication date Mar 25, 2004
- PURATOS NAAMLOZE VENNOOTSCHAP, a Belgian corporation
- Filip R. Arnaut
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Plaster retarding composition
- Publication number 20020108538
- Publication date Aug 15, 2002
- Filip Arnaut
- C04 - CEMENTS CONCRETE ARTIFICIAL STONE CERAMICS REFRACTORIES

Filip Arnaut

Person

Patents Grantslast 30 patents

Compositions rich in arabinoxylan oligosaccharides

Lipolytic enzyme for use in baking

Enzyme-inhibitor complexes comprising a thermostable hydrolase and...

Lipolytic enzyme for use in baking

Bakery products

Methods for selectively activating a thermostable hydrolase

Bread with increased arabinoxylo-oligosaccharide content

Method and composition for the prevention or retarding of staling o...

Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems

Plaster retarding composition

Granulated bread improver for the preparation of bakery products

Process for obtaining improved structure build-up of baked products

Process for obtaining improved structure build-up of baked products

Patents Applicationslast 30 patents

Lipolytic Enzyme for Use in Baking

ENZYME-INHIBITOR COMPLEXES

Lipolytic Enzyme for Use in Baking

IMPROVED BAKERY PRODUCTS

COMPOSITIONS FOR BAKED PRODUCTS CONTAINING LIPOLYTIC ENZYMES AND US...

ENZYME-INHIBITOR COMPLEXES

METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING A...

DOUGH OR BATTER COMPRISING FUNCTIONALIZED GRAINS

COMPOSITIONS RICH IN ARABINOXYLAN OLIGOSACCHARIDES

BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT

NUCLEOTIDE PYROPHOSPHATASE INHIBITOR AND COENZYME REGENERATING SYSTEMS

OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC A...

Bakery products comprising carbohydrate oxidase and/or pyranose oxi...

Method of making a granulated bread improver

Method and composition for the prevention or retarding of staling a...

Method of making a granulated bread improver

Plaster retarding composition