Patents by Inventor Alfred L. Allen

Alfred L. Allen has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for making a food preservative and for preserving food
    Patent number: 6753024
    Abstract: A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative.
    Type: Grant
    Filed: March 20, 2002
    Date of Patent: June 22, 2004
    Assignee: The United States of America as represented by the Secretary of the Army
    Inventors: Wayne S. Muller, Alfred L. Allen, Anthony Sikes, Andre Senecal
  • Method for making a food preservative and for preserving food
    Publication number: 20030180423
    Abstract: A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative.
    Type: Application
    Filed: March 20, 2002
    Publication date: September 25, 2003
    Inventors: Wayne S. Muller, Alfred L. Allen, Anthony Sikes, Andre Senecal
  • Production of chitosan-and chitin-like exopolymers
    Patent number: 6534294
    Abstract: A method of producing biosynthetic copolymers comprising glucose and glucose analogs is provided. Glucose:glucose analog copolymers such as glucose:glucosamine, glucose:N-acetylglucosamine and glucose:glucosamine:N-acetylglucosamine are also provided.
    Type: Grant
    Filed: November 28, 2000
    Date of Patent: March 18, 2003
    Assignees: Trustees of Tufts College, University of Massachusetts Lowell
    Inventors: Jin Woo Lee, Walter G. Yeomans, Alfred L. Allen, Fang Deng, Richard A. Gross, David L. Kaplan
  • Meat tenderization with a proteolytic enzyme from Trichoderma reesei
    Patent number: 4600589
    Abstract: Meat is tenderized by adding thereto a proteolytic enzyme obtained by culing the microorganism, Trichoderma reesei strain MCG 80. The enzyme is an aspartic acid protease with proteolytic properties similar to the animal protease, Cathepsin D. The enzyme acts selectively upon the myofibrillar proteins of meat producing a desirable uniform texture. Culturing of the microorganism in a medium containing glucose and lactose results in high enzyme yield.
    Type: Grant
    Filed: October 22, 1984
    Date of Patent: July 15, 1986
    Assignee: The United States of America as represented by the Secretary of the Army
    Inventors: Frederick M. Robbins, Alfred L. Allen, John E. Walker, Samuel H. Cohen