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Nutritionally balanced traditional snack foods 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23L-001/05
  • A23L-001/29
  • A23L-001/302
  • A23L-001/304
출원번호 US-0827436 (2001-04-06)
발명자 / 주소
  • Prosise, Robert Lawrence
  • Beharry, Christopher Randall
  • Elsen, Joseph James
  • Helmers, Jr., Ralph Lawrence
  • Kester, Jeffrey John
  • Niehoff, Raymond Louis
  • Sarama, Robert Joseph
  • Waimin Siu, Susana Rosa
출원인 / 주소
  • Mid-America Commercialization Corporation
대리인 / 주소
    Michael Best & Friedrich LLP
인용정보 피인용 횟수 : 45  인용 특허 : 23

초록 ▼

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a b

대표청구항 ▼

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a b

이 특허에 인용된 특허 (23)

  1. Rizzi George P. (Cincinnati OH), (S)-3-Amino-4-[(S,S)-1-(1-hydroxyethyl)alkyl amino]-4-oxo-butyric acid compounds suitable as non-nutritive sweetners.
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  2. Brennan Thomas M. (Old Lyme CT) Hendrick Michael E. (Groton CT), Branched amides of L-aspartyl-D-amino acid dipeptides.
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  4. Jandacek Ronald James (Cincinnati OH), Compositions for treating hypercholesterolemia.
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  7. Seligson Frances H. (Fairfield OH) Hunter John E. (Cincinnati OH) St. Clair Albert H. (Blue Ash OH), Food compositions with superior blood cholesterol lowering properties.
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  8. Schur Sylvia (171 Sutton Manor New Rochelle NY 10805), Fortified and flavored gluten-based food product.
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  10. Ekanayake Athula ; Bunger John Robert ; Mohlenkamp ; Jr. Marvin Joseph, Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color.
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  11. Schmitz Harold H. (Hackettstown NJ) Michael Dana L. (Andover NJ) Neumann James C. (Stroudsburg PA) Webster Michael (Blairstown NJ) Zemenek Elizabeth (Easton PA) Jerome Ralph (Blairstown NJ), Health food product and its uses.
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  20. Tsai Chee-Hway (West Chester OH), Process for making green tea solids.
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  22. Lunder Tito-Livio (Lausanne CHX) Hoffmann Birgit (Vandoeuvres CHX) Nielsen Corine-Madeleine (Lausanne CHX), Solubilization of tea in cold water with catechin.
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  1. Minvielle, Eugenio, Adaptive storage and conditioning systems for nutritional substances.
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  2. Minvielle, Eugenio, Appliances with weight sensors for nutritional substances.
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  3. Bruno,Roberto Luis; Falci,Marcio, Application of phytosterols (and their isomers), folic acid, cyanocobalamin and pyridoxin in dietetic (alimentary) fibers.
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  4. Wahl, Robin; Arlotti, Agathe; Lanvin, Lionel; Aymard, Pierre, Biscuit dough.
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  5. Minvielle, Eugenio, Conditioner with sensors for nutritional substances.
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  6. Minvielle, Eugenio, Conditioner with weight sensors for nutritional substances.
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  7. Minvielle, Eugenio, Conditioning system for nutritional substances.
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  8. Minvielle, Eugenio, Conditioning system for nutritional substances.
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  9. Minvielle, Eugenio, Device for food preservation and preparation.
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  10. Minvielle, Eugenio, Dynamic recipe control.
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  11. Lanvin, Lionel; Arlotti, Agathe; Verel, Aliette, Healthy layered cookie.
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  12. Minvielle, Eugenio, Instructions for conditioning nutritional substances.
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  13. Minvielle, Eugenio, Local storage and conditioning systems for nutritional substances.
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  14. Minvielle, Eugenio, Local storage and conditioning systems for nutritional substances.
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  15. Minvielle, Eugenio, Local storage and conditioning systems for nutritional substances.
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  16. Minvielle, Eugenio, Logistic transport system for nutritional substances.
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  17. Minvielle, Eugenio, Logistic transport system for nutritional substances.
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  18. Anderson, Keith Steve; Boudreaux, Eric Richard; Emerson, David Brian; Frazier, Phillip Stuart; Sims Pratt, Glenn, Method and system for the direct injection of asparaginase into a food process.
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  19. Elder, Vincent Allen; Koh, Christopher J.; Henson, James Keith, Method for increasing asparaginase activity in a solution.
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  20. Bhaskar, Ajay Rajeshwar; Topor, Michael Grant, Method for making a low-acrylamide content snack with desired organoleptical properties.
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  21. Bourg, Jr., Wilfred Marcellien; Michel, Enrique, Method for real time detection of defects in a food product.
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  22. Bourg, Jr., Wilfred Marcellien, Method for real time measurement of acrylamide in a food product.
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  23. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
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  24. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
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  25. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  26. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  27. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V.N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
    상세보기
  28. Barry,David Lawrence; Burnham,Colin Jeffrey; Desai,Pravin Maganlal; Joseph,Ponnattu Kurian; Leung,Henry Kin Hang; Masson,John Richard; Mohan Rao,V. N.; Saunders,Robert William; Stalder,James William; Topor,Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
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  29. Cantley, Catherine Sarah; Desai, Pravin Maganlal; Michel, Enrique; Rao, V. N. Mohan; Vindiola, George, Method for reducing acrylamide formation in thermally processed foods.
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  30. Boudreaux, Eric; Desai, Pravin Maganlal; Elder, Vincent Allen; Fulcher, John Gregory; Joseph, Ponnattu Kurian; Li, Wu; Rao, V.N. Mohan; Topor, Michael Grant; Vogel, Gerald, Method for reducing asparagine in food products.
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  31. Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Methods for reducing acrylamide formation in thermally processed foods.
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  32. Minvielle, Eugenio, Multi-conditioner control for conditioning nutritional substances.
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  33. Vanterpool, Elaine A., Pharmaceutical composition.
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  34. Minvielle, Eugenio, Preservation system for nutritional substances.
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  35. Minvielle, Eugenio, Preservation system for nutritional substances.
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  36. Sedmak, Joseph James, Production of beta-glucans and mannans.
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  37. Zimeri, Jeanny E.; Haynes, Lynn; Olson, Allan R.; Arora, Vijay Kumar; Slade, Louise; Levine, Harry; Kweon, Meera, Production of low calorie, extruded, expanded foods having a high fiber content.
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  38. Zimeri, Jeanny E.; Haynes, Lynn; Olson, Allan R.; Arora, Vijay Kumar; Slade, Louise; Levine, Harry; Kweon, Meera, Production of low calorie, extruded, expanded foods having a high fiber content.
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  39. Zimeri, Jeanny E.; Haynes, Lynn; Olson, Allan; Arora, Vijay Kumar; Slade, Louise; Levine, Harry; Kweon, Meera, Production of low calorie, extruded, expanded foods having a high fiber content.
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  40. Laukli, Amy C. Ireland; Laukli, Bjorn A., Ready-to-eat food product.
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  41. Minvielle, Eugenio, System for managing the nutritional content for nutritional substances.
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  42. Minvielle, Eugenio, Transformation and dynamic identification system for nutritional substances.
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  43. Minvielle, Eugenio, Transformation system for nutritional substances.
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  44. Minvielle, Eugenio, Transformation system for optimization of nutritional substances at consumption.
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  45. Lee, Thomas; Radko, Greg; Chen, Hang; Chang, Pei K., Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products.
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