Patents by Inventor Kerry C. Huber

Kerry C. Huber 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).

  • POTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC RESPONSE AND METHODS THEREOF
    Publication number: 20160198745
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Application
    Filed: June 3, 2015
    Publication date: July 14, 2016
    Inventors: Kerry C. Huber, Wei Chen Yu
  • Potato products with enhanced resistant starch content and moderated glycemic response and methods thereof
    Patent number: 9078463
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Grant
    Filed: April 2, 2012
    Date of Patent: July 14, 2015
    Assignee: University of Idaho
    Inventors: Kerry C. Huber, Wei Chen Yu
  • Potato products with enhanced resistant starch content and moderated glycemic response and methods thereof
    Patent number: 9078462
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Grant
    Filed: October 1, 2010
    Date of Patent: July 14, 2015
    Assignee: University of Idaho
    Inventors: Kerry C. Huber, Wei Chen Yu
  • METHODS OF PREPARING POTATO FOOD PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT
    Publication number: 20140023774
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Application
    Filed: February 6, 2012
    Publication date: January 23, 2014
    Applicant: UNIVERSITY OF IDAHO
    Inventor: Kerry C. Huber
  • METHODS OF PREPARING POTATO FOOD PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT
    Publication number: 20120201948
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Application
    Filed: February 6, 2012
    Publication date: August 9, 2012
    Applicant: UNIVERSITY OF IDAHO
    Inventor: Kerry C. HUBER
  • POTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC RESPONSE AND METHODS THEREOF
    Publication number: 20120189744
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Application
    Filed: April 2, 2012
    Publication date: July 26, 2012
    Inventors: Kerry C. Huber, Wei Chen Yu
  • POTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC RESPONSE AND METHODS THEREOF
    Publication number: 20110081475
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Application
    Filed: October 1, 2010
    Publication date: April 7, 2011
    Inventors: Kerry C. Huber, Wei Chen Yu