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公开(公告)号：US20130173502A1
公开(公告)日：2013-07-04
申请号：US13490869
申请日：2012-06-07
Applicant: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Geradus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
Inventor： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Geradus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
IPC: G06Q99/00
CPC classification number: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
Abstract translation: 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品的方法和组合物，例如面包，通过在至少一种pH调节剂之前处理用于制备可食用产品的面团的表面， 在烘烤过程中。
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公开(公告)号：US20110244096A1
公开(公告)日：2011-10-06
申请号：US13161053
申请日：2011-06-15
Applicant: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
Inventor： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
IPC: A21D15/00
CPC classification number: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
Abstract translation: 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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公开(公告)号：US07575769B2
公开(公告)日：2009-08-18
申请号：US10941436
申请日：2004-09-15
Applicant: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Duijnhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
Inventor： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Duijnhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC classification number: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
Abstract translation: 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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公开(公告)号：US20090204552A1
公开(公告)日：2009-08-13
申请号：US12424677
申请日：2009-04-16
Applicant: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
Inventor： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
IPC: G06Q90/00
CPC classification number: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
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公开(公告)号：US20090136636A1
公开(公告)日：2009-05-28
申请号：US12365273
申请日：2009-02-04
Applicant: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
Inventor： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC classification number: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
Abstract translation: 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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Patent Agency Ranking
公开(公告)号：US20060286213A1
公开(公告)日：2006-12-21
申请号：US11410670
申请日：2006-04-25
Applicant: Paul de Levita , Marcellus Sturkenboom , Antonius Gerardus van Duijnhoven , Gregory Worthington , Hans Heldt-Hansen , John Slade
Inventor： Paul de Levita , Marcellus Sturkenboom , Antonius Gerardus van Duijnhoven , Gregory Worthington , Hans Heldt-Hansen , John Slade
IPC: A21D13/00
CPC classification number: A21D15/08 , A21D6/00 , A21D13/22 , A23V2002/00 , A23V2200/22 , A23V2200/10
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.
Abstract translation: 本发明涉及用于制备可食用面团基产品的模具控制和延长保质期方法和组合物，其包括（a）用（i）至少一种防腐剂处理生面团的表面，所述防腐剂的量有效抑制霉菌生长的量 从面团制备的面包表面，其中至少一种防腐剂以平均粒度小于30μm的非常细的防腐剂颗粒的形式悬浮在组合物中，和（ii）至少一种pH调节剂，其量有效 改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长; 和（b）烘烤面团以形成面包; 其中所述处理在烘烤之前或烘烤期间进行。
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公开(公告)号：US08545917B2
公开(公告)日：2013-10-01
申请号：US13161053
申请日：2011-06-15
Applicant: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
Inventor： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC classification number: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
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8.发明申请SYSTEMS AND METHODS FOR MANAGING SOCIAL NETWORKS BASED UPON PREDETERMINED OBJECTIVES 有权基于预测目标管理社会网络的系统和方法公开(公告)号：US20120143921A1
公开(公告)日：2012-06-07
申请号：US13311390
申请日：2011-12-05
Applicant: Andrew R. Wilson , John Slade , Daniel Bouganim , Sean L. Cramer
Inventor： Andrew R. Wilson , John Slade , Daniel Bouganim , Sean L. Cramer
IPC: G06F17/30
CPC classification number: G06F17/30958 , G06F17/30345 , G06F17/30595 , G06F17/3064 , G06F17/30867 , G06Q50/01
Abstract: Relationship management systems in accordance with embodiments of the invention are configured to provide systematic ways for a user to measure, and manage relationships in the user's social network. One embodiment of the invention includes a relationship management server system, and a database. In addition, the relationship management server system is configured to store a user account associated with a user in the database, store information concerning contacts associated with the user in the database, store event information associated with the user and at least one of the stored contacts in the database, store at least one objective in the database, score at least one relationship between the user and a contact based upon stored event information associated with the user and the contact to create a scored relationship graph, and generate a recommendation concerning an action based upon the stored objective and the scored relationship graph.
Abstract translation: 根据本发明的实施例的关系管理系统被配置为提供用于用户在用户社交网络中测量和管理关系的系统方式。 本发明的一个实施例包括关系管理服务器系统和数据库。 此外，关系管理服务器系统被配置为将与用户相关联的用户帐户存储在数据库中，将与用户相关联的联系人的信息存储在数据库中，存储与用户相关联的事件信息以及存储的联系人中的至少一个 在数据库中存储数据库中的至少一个目标，基于与用户和联系人相关联的存储的事件信息来评估用户和联系人之间的至少一个关系，以创建记分关系图，并且生成关于动作的建议 基于存储的目标和评分关系图。
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公开(公告)号：US07981452B2
公开(公告)日：2011-07-19
申请号：US12365273
申请日：2009-02-04
Applicant: Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
Inventor： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC classification number: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
Abstract translation: 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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公开(公告)号：US20050136166A1
公开(公告)日：2005-06-23
申请号：US10941436
申请日：2004-09-15
Applicant: Paul de Levita , Marcellus Sturkenboom , Antonius Gerardus van Duijnhoven , Gregory Worthington , Hans Heldt-Hansen , John Slade
Inventor： Paul de Levita , Marcellus Sturkenboom , Antonius Gerardus van Duijnhoven , Gregory Worthington , Hans Heldt-Hansen , John Slade
CPC classification number: G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
Abstract translation: 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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