Patents by Inventor Bhagya Swamylingappa

Bhagya Swamylingappa 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).

  • Process for the preparation of high arginine peptides
    Patent number: 7091001
    Abstract: A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17–20%.
    Type: Grant
    Filed: July 30, 2004
    Date of Patent: August 15, 2006
    Assignee: Council of Scientific & Industrial Research
    Inventors: Cheruppanpullil Radha, Karadka Govindaraju, Thirumakudalu Chikkaraja Sindhu Kanya, Purnima Kaul Tiku, Sridevi Annapurna Singh, Lalitha Ramakrishna Gowda, Bhagya Swamylingappa, Appu Rao Gopala Rao Appu Rao, Vishveshwariah Prakash, Pallavur Rajagopalan Ramasarma
  • Process for the preparation of high arginine peptides
    Publication number: 20060024777
    Abstract: A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17-20%.
    Type: Application
    Filed: July 30, 2004
    Publication date: February 2, 2006
    Applicant: COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH
    Inventors: Cheruppanpullil Radha, Karadka Govindaraju, Thirumakudalu Sindhu Kanya, Purnima Tiku, Sridevi Singh, Lalitha Gowda, Bhagya Swamylingappa, Appu Rao Rao, Vishveshwariah Prakash, Pallavur Ramasarma
  • Soy-based composition useful as supplementary food and a process for preparing the same
    Publication number: 20040191394
    Abstract: The present invention provides a nutritious soy-based composition useful as supplementary food, the composition comprising about 41 to about 53% by dry weight wheat, about 5 to about 20% by dry weight malted Jowar flour, about 10 to about 20% by dry weight de-fatted soy flour, about 5 to about 10% by dry weight roasted Bengal gram dhal and about 25 to about 35% sweetener and a process for preparing the nutritious soy-based supplementary food.
    Type: Application
    Filed: March 28, 2003
    Publication date: September 30, 2004
    Inventors: Sridevi Annapurna Singh, Tirumakudalu Chikkaraja Sindhu Kanya, Purnima Kaul Tiku, Bhagya Swamylingappa, Appu Rao Gopala Rao Appu Rao, Vishweshwariah Prakash
  • Process for preparation of protein-hydrolysate from milk protein
    Patent number: 6589574
    Abstract: The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40±5° C. for a time period of 30 min to 2 hours, followed by heating at 65-70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.
    Type: Grant
    Filed: March 19, 2001
    Date of Patent: July 8, 2003
    Assignee: Council of Scientific & Industrial Research
    Inventors: Bhagya Swamylingappa, Johny Joseph, Kowsalya Shankara Murthy, Vishweshwariah Prakash, Mysore Cheluvaraya Shamanthaka Sastry, Tirumakudalu Chikkaraja Sindhu Kanya
  • Process for preparation of protein-hydrolysate from milk protein
    Publication number: 20020132288
    Abstract: The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, temperature of 40±5° C. for a time period of 30 min to 2 hours; heating at 65 -70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.
    Type: Application
    Filed: March 19, 2001
    Publication date: September 19, 2002
    Inventors: Bhagya Swamylingappa, Johny Joseph, Kowsalya Shankara Murthy, Vishweshwariah Prakash, Mysore Cheluvaraya Shamanthaka Sastry, Tirumakudalu Chikkaraja Sindhu Kanya