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1. 发明授权

US07867529B2 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 有权
标题翻译：降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品
公开(公告)号：US07867529B2
公开(公告)日：2011-01-11
申请号：US12390540
申请日：2009-02-23
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
IPC分类号： A23B7/155 , A23J3/34 , A23L1/217 , A23L3/3571 , A23L1/212 , A23L1/00
CPC分类号： C12Y305/01001 , A21D8/042 , A23L5/25 , A23L7/107 , A23L7/13 , A23L19/18 , A23L19/19
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译：一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。

2. 发明申请

US20090191310A1 Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce 有权
标题翻译：减少食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品
公开(公告)号：US20090191310A1
公开(公告)日：2009-07-30
申请号：US12390540
申请日：2009-02-23
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
IPC分类号： A23L1/217
CPC分类号： C12Y305/01001 , A21D8/042 , A23L5/25 , A23L7/107 , A23L7/13 , A23L19/18 , A23L19/19
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译：一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。

3. 发明授权

US07527815B2 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce 失效
标题翻译：减少玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品
公开(公告)号：US07527815B2
公开(公告)日：2009-05-05
申请号：US10603279
申请日：2003-06-25
申请人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
IPC分类号： A23B7/155 , A23J3/34 , A23L1/217 , A23L3/3571 , A23L1/212 , A23L1/00
CPC分类号： C12Y305/01001 , A23L5/25 , A23L7/107 , A23L7/13 , A23L7/139 , A23L7/198
摘要： A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
摘要翻译：用于还原玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品。一方面，该方法包括在最终加热（例如烹饪）之前降低玉米基食品材料中天冬酰胺的含量。另一方面，该方法包括向玉米基食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。另一方面，商品通知消费者玉米类食品具有降低或低水平的丙烯酰胺或天冬酰胺。

4. 发明授权

US07514113B2 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 有权
标题翻译：降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品
公开(公告)号：US07514113B2
公开(公告)日：2009-04-07
申请号：US11090570
申请日：2005-03-24
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Sema Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Sema Villagran , John Keeney Howie , Richard Gerald Schafermeyer
IPC分类号： A23B7/155 , A23J3/34 , A23L1/217 , A23L3/3571
CPC分类号： C12Y305/01001 , A21D8/042 , A23L5/25 , A23L7/107 , A23L7/13 , A23L19/18 , A23L19/19
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译：一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。

5. 发明授权

US08486475B2 Rice flour compositions 有权
标题翻译：米粉成分
公开(公告)号：US08486475B2
公开(公告)日：2013-07-16
申请号：US10913002
申请日：2004-08-06
申请人： Maria Dolores-Martinez-Serna Villagran , Marko Stojanovic , David Cammiade Gruber , David Shang-Jie Chang
发明人： Maria Dolores-Martinez-Serna Villagran , Marko Stojanovic , David Cammiade Gruber , David Shang-Jie Chang
IPC分类号： A23L1/217
CPC分类号： A21D2/362 , A23K50/40 , A23L7/117 , A23L7/13 , A23L7/198 , A23L19/19
摘要： Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ≦about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.
摘要翻译：具有约4RVU至约130RVU的峰值粘度的米粉组合物。在一个实施方案中，米粉组合物具有约4RVU至约220RVU的最终粘度。优选地，组合物的WAI为约2.6至约9.在优选的实施方案中，米粉组合物的峰值粘度为约55（WAI）-145。组合物可用于生产食品，例如制成的薄片小吃，挤压产品，调味酱，油炸食品涂料，狗食，狗饼干，婴儿食品和面包。由本发明的米粉组合物形成的优选面团是可成形和弹性的，并且由面团制成的制作的小吃具有期望的味道和质地特征。用于优选制成的小吃的干混合物包含米粉组合物的约2％至约100％，优选约3％至约33％，最优选约4％至约17％。

6. 发明申请

US20050053715A1 Rice flour compositions 有权
标题翻译：米粉成分
公开(公告)号：US20050053715A1
公开(公告)日：2005-03-10
申请号：US10913002
申请日：2004-08-06
申请人： Maria Dolores-Martinez-Serna Villagran , Marko Stojanovic , David Gruber , David Chang
发明人： Maria Dolores-Martinez-Serna Villagran , Marko Stojanovic , David Gruber , David Chang
IPC分类号： A21D2/36 , A21D10/00 , A23K1/18 , A23L1/10 , A23L1/164 , A23L1/217
CPC分类号： A21D2/362 , A23K50/40 , A23L7/117 , A23L7/13 , A23L7/198 , A23L19/19
摘要： Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ≦about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.
摘要翻译：具有约4RVU至约130RVU的峰值粘度的米粉组合物。在一个实施方案中，米粉组合物具有约4RVU至约220RVU的最终粘度。优选地，组合物的WAI为约2.6至约9.在优选实施方案中，米粉组合物的峰值粘度为约55（WAI）-145。组合物可用于生产食品，例如制成的薄片小吃，挤压产品，调味酱，油炸食品涂料，狗食，狗饼干，婴儿食品和面包。由本发明的米粉组合物形成的优选面团是可成形和弹性的，并且由面团制成的制作的小吃具有期望的味道和质地特征。用于优选制成的小吃的干混合物包含米粉组合物的约2％至约100％，优选约3％至约33％，最优选约4％至约17％。

7. 发明授权

US06777020B2 Potato flakes 失效
标题翻译：土豆片
公开(公告)号：US06777020B2
公开(公告)日：2004-08-17
申请号：US09907059
申请日：2001-07-17
申请人： Maria Dolores Martinez-Serna Villagran , Eileen Marie Boyle , Jianjun Li , Marko Stojanovic , David Kee Yang , Donald Ray Patton , Helena Aino Soini
发明人： Maria Dolores Martinez-Serna Villagran , Eileen Marie Boyle , Jianjun Li , Marko Stojanovic , David Kee Yang , Donald Ray Patton , Helena Aino Soini
IPC分类号： A23L12165
CPC分类号： A23B7/03 , A23B7/02 , A23B7/022 , A23B7/028 , A23L3/485 , A23L7/198 , A23L19/01 , A23L19/13 , A23L19/15 , A23L19/19 , Y10S426/804
摘要： Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks.
摘要翻译：公开了一种土豆片及其制造方法。土豆片可用于生产食品，如土豆泥，马铃薯饼，马铃薯薄煎饼和马铃薯小吃。

8. 发明授权

US07524519B2 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce 有权
标题翻译：减少食品中丙烯酰胺的方法，降低丙烯酰胺含量的食品和商品
公开(公告)号：US07524519B2
公开(公告)日：2009-04-28
申请号：US10606137
申请日：2003-06-25
申请人： David Vincent Zyzak , Marko Stojanovic
发明人： David Vincent Zyzak , Marko Stojanovic
IPC分类号： A23B7/155 , A23J3/34 , A23L1/217 , A23L3/3571
CPC分类号： C12Y305/01001 , A21D8/042 , A23L5/25 , A23L7/107 , A23L7/13 , A23L19/18 , A23L19/19
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译：一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。

9. 发明申请

US20080260898A1 Compositions comprising probiotic and sweetener components 审中-公开
公开(公告)号：US20080260898A1
公开(公告)日：2008-10-23
申请号：US12214111
申请日：2008-06-17
申请人： Marko Stojanovic
发明人： Marko Stojanovic
IPC分类号： A23K1/16 , A23K1/00 , A23K1/18
CPC分类号： A23K50/42 , A23K10/18 , A23K20/163 , A23K40/30
摘要： Disclosed herein are compositions that may be sufficiently stable such that probiotic microorganisms are present in the compositions at the time of ingestion by a mammal. The compositions comprise: (a) a probiotic component; and (b) a sweetener component; wherein the composition is substantially free of a chewing gum base. Further disclosed are methods of prophylactic, therapeutic treatment or non-therapeutic treatment to alleviate diseases or conditions, or enhance overall health, that affect a mammal comprising administration of a composition as described herein.

10. 发明授权

US09232813B2 Probiotic supplement, process for making, and packaging 有权
标题翻译：益生菌补充剂，制造和包装过程
公开(公告)号：US09232813B2
公开(公告)日：2016-01-12
申请号：US12168412
申请日：2008-07-07
申请人： Robert H. ter Haar , Edward Russell Cox , James Carmony , Marko Stojanovic
发明人： Robert H. ter Haar , Edward Russell Cox , James Carmony , Marko Stojanovic
IPC分类号： A23L1/28 , A23C9/12 , A23C9/20 , A23L1/30 , A23G1/04 , A23K1/00 , A23K1/16 , A23K1/18
CPC分类号： A23K1/009 , A23K10/18 , A23K20/158 , A23K40/20 , A23K50/40 , A23V2002/00 , A23V2200/3204
摘要： A pet food composition comprising a supplement is provided. The supplement can comprise a Probiotic component, a cocoa butter component, and a sweetener component. A process for making the supplement can comprise providing a sweetener component, a cocoa butter component, and a Probiotic component, mixing the cocoa butter component and Probiotic component to form a mixture in a temperature and humidity controlled chamber; mixing the mixture with the sweetener component in the temperature and humidity controlled chamber to form a final mixture; optionally mixing in a colorant with the final mixture; and cooling the final mixture. A package for the supplement can comprise a secondary container housing a primary container, which houses a supplement. An array of packages is also provided.
摘要翻译：提供了包含补充剂的宠物食品组合物。补充物可以包含益生菌组分，可可脂组分和甜味剂组分。制备补充剂的方法可以包括提供甜味剂组分，可可脂组分和益生菌组分，将可可脂组分和益生菌组分混合以在温度和湿度控制室中形成混合物; 将混合物与温度和湿度控制室中的甜味剂组分混合以形成最终混合物; 任选地将着色剂与最终混合物混合; 并冷却最终混合物。用于补充物的包装可以包括容纳主容器的辅助容器，其容纳补充物。还提供了一系列的软件包。

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