Company Filing History:
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1 out of 832,891 Years Active: 2004-2012
Title: The Innovative Contributions of Anne Hoyoux
Introduction
Anne Hoyoux is a notable inventor based in Tilff, Belgium. She has made significant contributions to the field of enzymology, particularly in the baking industry. With a total of 2 patents, her work focuses on improving dough properties and enhancing baked products through innovative enzymatic methods.
Latest Patents
One of her latest patents is titled "Use of family 8 enzymes with xylanolytic activity in baking." This invention describes a method to improve the properties of dough and baked products by incorporating a bread or dough-improving agent that contains an enzyme with xylanolytic activity from glycoside hydrolases family 8. Preferred enzymes include the psychrophilic xylanase and the mesophilic xylanase Y from C-125. Another significant patent is "Cold-active beta-galactosidase, the process for its preparation and the use thereof." This patent features a purified cold-active beta-galactosidase enzyme, which is specific for lactose and maintains stable enzymatic activity at temperatures below 8°C. This enzyme is effective in the presence of lactose, with stable activity at temperatures ranging from 0°C to 50°C.
Career Highlights
Anne has worked with prestigious institutions, including the Université de Liège, where she has contributed to various research projects. Her expertise in enzymatic applications has positioned her as a key figure in her field.
Collaborations
Throughout her career, Anne has collaborated with notable colleagues such as Jean-Marie François and Phillip Dubois. These partnerships have furthered her research and innovation in enzymatic applications.
Conclusion
Anne Hoyoux's contributions to enzymology and baking technology highlight her innovative spirit and dedication to improving food science. Her patents reflect her commitment to enhancing product quality through scientific advancements.