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|---|---|
| US1053Atrue US1053A (en) | 1838-12-31 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US1053DExpired - LifetimeUS1053A (en) | Water-wheel |
| Country | Link |
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| US (1) | US1053A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070141225A1 (en)* | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
| US20070141226A1 (en)* | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
| US20070141227A1 (en)* | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
| US20070178219A1 (en)* | 2002-09-19 | 2007-08-02 | Eric Boudreaux | Method for Reducing Acrylamide Formation |
| US20070281062A1 (en)* | 2006-06-01 | 2007-12-06 | Wilfred Marcellien Bourg | Process for Neutralizing Enzymes in Corn |
| US20070292589A1 (en)* | 2003-02-21 | 2007-12-20 | Elder Vincent A | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
| US20080279994A1 (en)* | 2003-02-21 | 2008-11-13 | Catherine Sarah Cantley | Method for reducing acrylamide formation in thermally processed foods |
| US20080299273A1 (en)* | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
| US20100040750A1 (en)* | 2008-08-13 | 2010-02-18 | Assaad Kimberly Nicole | Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide |
| US20100051419A1 (en)* | 2008-08-27 | 2010-03-04 | Pravin Maganlal Desai | System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product |
| US20100055259A1 (en)* | 2008-08-28 | 2010-03-04 | Frito-Lay North America, Inc. | Method for Real Time Measurement of Acrylamide in a Food Product |
| US20100062123A1 (en)* | 2008-09-05 | 2010-03-11 | Keith Steve Anderson | Method and system for the direct injection of asparaginase into a food process |
| US7763306B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US20100255167A1 (en)* | 2009-04-07 | 2010-10-07 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide in Food Products |
| US20110050880A1 (en)* | 2009-08-25 | 2011-03-03 | Frito-Lay North America, Inc. | Method for Real Time Detection of Defects in a Food Product |
| US9215886B2 (en) | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080299273A1 (en)* | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
| US20070141226A1 (en)* | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
| US20070141227A1 (en)* | 2002-09-19 | 2007-06-21 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
| US20070178219A1 (en)* | 2002-09-19 | 2007-08-02 | Eric Boudreaux | Method for Reducing Acrylamide Formation |
| US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
| US20070141225A1 (en)* | 2002-09-19 | 2007-06-21 | Elder Vincent A | Method for Reducing Acrylamide Formation |
| US7763306B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US8114463B2 (en) | 2003-02-21 | 2012-02-14 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US20080279994A1 (en)* | 2003-02-21 | 2008-11-13 | Catherine Sarah Cantley | Method for reducing acrylamide formation in thermally processed foods |
| US20070292589A1 (en)* | 2003-02-21 | 2007-12-20 | Elder Vincent A | Method for Reducing Acrylamide Formation in Thermally Processed Foods |
| US7763304B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Methods for reducing acrylamide formation in thermally processed foods |
| US7767247B2 (en) | 2003-02-21 | 2010-08-03 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US8124160B2 (en) | 2003-02-21 | 2012-02-28 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
| US20070281062A1 (en)* | 2006-06-01 | 2007-12-06 | Wilfred Marcellien Bourg | Process for Neutralizing Enzymes in Corn |
| US20100040750A1 (en)* | 2008-08-13 | 2010-02-18 | Assaad Kimberly Nicole | Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide |
| US20100051419A1 (en)* | 2008-08-27 | 2010-03-04 | Pravin Maganlal Desai | System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product |
| US20100055259A1 (en)* | 2008-08-28 | 2010-03-04 | Frito-Lay North America, Inc. | Method for Real Time Measurement of Acrylamide in a Food Product |
| US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
| US20100062123A1 (en)* | 2008-09-05 | 2010-03-11 | Keith Steve Anderson | Method and system for the direct injection of asparaginase into a food process |
| US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
| US9215886B2 (en) | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
| US20100255167A1 (en)* | 2009-04-07 | 2010-10-07 | Frito-Lay North America, Inc. | Method for Reducing Acrylamide in Food Products |
| US20110050880A1 (en)* | 2009-08-25 | 2011-03-03 | Frito-Lay North America, Inc. | Method for Real Time Detection of Defects in a Food Product |
| US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
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