Patents by Inventor Antonella Luisi

Antonella Luisi 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).

  • Mixture of lactic bacteria for the preparation of gluten free baked products
    Patent number: 9560854
    Abstract: The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
    Type: Grant
    Filed: February 13, 2015
    Date of Patent: February 7, 2017
    Assignee: GIULIANI S.p.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Maria De Angelis, Antonella Luisi, Marco Gobbetti
  • Mixture of lactic bacteria for the preparation of gluten free baked products
    Patent number: 9237753
    Abstract: The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
    Type: Grant
    Filed: July 3, 2007
    Date of Patent: January 19, 2016
    Assignee: GIULIANI S.P.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Maria De Angelis, Antonella Luisi, Marco Gobbetti
  • MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS
    Publication number: 20150216185
    Abstract: The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
    Type: Application
    Filed: February 13, 2015
    Publication date: August 6, 2015
    Inventors: Giammaria GIULIANI, Anna Benedusi, Raffaella Di Cagno, Maria De Angelis, Antonella Luisi, Marco Gobbetti
  • MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS
    Publication number: 20100055238
    Abstract: The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
    Type: Application
    Filed: July 3, 2007
    Publication date: March 4, 2010
    Applicant: GIULIANA S.p.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Maria De Angelis, Antonella Luisi, Marco Gobbetti