To Whole Citrus Fruit Patents (Class 426/252)
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Patent number: 9394233Abstract: Provided are compounds according to the following Formula I: The Formula I compounds are activated in the presence of reactive oxygen species (ROS) and are therefore selective anti-cancer therapeutics for cancers associated with elevated ROS. Also provided are methods and pharmaceutical compositions for treating cancers associated with increased ROS.Type: GrantFiled: March 1, 2013Date of Patent: July 19, 2016Assignees: Cincinnati Children's Hospital Medical Center, University of CincinnatiInventors: Edward J. Merino, James C. Mulloy, Guorui Li, Tiffany Bell-Horwath
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Patent number: 8486267Abstract: The development and application of a novel non-polar oil recovery process utilizing a non-dispersive solvent extraction method to coalesce and recover oil from a bio-cellular aqueous slurry is described herein. The process could apply to recovery of algal oil from a lysed algae slurry, recovery of Omega fatty acids from a bio-cellular aqueous feed, recovery of Beta-carotene from a bio-cellular aqueous feed and for the removal from produced water in oil production and similar type applications. The technique of the present invention utilizes a microporous hollow fiber (MHF) membrane contactor. The novel non-polar oil recovery process described herein can be coupled to a collecting fluid (a non-polar solvent such as heptane, a biodiesel mixture or the previously extracted oil) that is circulated through the hollow fiber membrane. In cases where the biodiesel mixture or the previously extracted oil is used the solvent recovery step (e.g. distillation) can be eliminated.Type: GrantFiled: January 13, 2011Date of Patent: July 16, 2013Assignee: Board of Regents, The University of Texas SystemInventors: Frank Seibert, Martin Poenie
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Publication number: 20040258809Abstract: A method for extracting a color-enhancing pigment includes separating citrus fruit into in-line pulp and juice and then separating the juice into clarified juice and retentate. The retentate or the in-line pulp is then homogenized to form a slurry, and the pigment is recovered from the slurry. The extraction method of the present invention is accomplished without the use of enzymes or harsh organic solvents, but rather is aqueous-based. The system includes an extractor and a finisher to separate citrus fruit into in-line pulp and juice. An ultrafiltration unit is used to separate the juice into clarified juice and retentate. Homogenization is accomplished with applied pressure, and pigment recovery, by washing and centrifugation.Type: ApplicationFiled: July 19, 2004Publication date: December 23, 2004Inventors: Hyoung S. Lee, Gary A. Coates
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Patent number: 6764703Abstract: A method for extracting a color-enhancing pigment includes separating grapefruit into in-line pulp and juice and then separating the juice into clarified juice and retentate. The retentate or the in-line pulp is then homogenized to form a slurry, and the pigment is recovered from the slurry. The extraction method of the present invention is accomplished without the use of enzymes or harsh organic solvents, but rather is aqueous-based. The system includes an extractor and a finisher to separate citrus fruit into in-line pulp and juice. An ultrafiltration unit is used to separate the juice into clarified juice and retentate. Homogenization is accomplished with applied pressure, and pigment recovery, by washing and centrifugation.Type: GrantFiled: October 1, 2001Date of Patent: July 20, 2004Assignee: Florida Department of CitrusInventors: Hyoung S. Lee, Gary A. Coates
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Patent number: 5441872Abstract: A new enzymatic rate method is disclosed for the analysis of Vitamin C using ascorbate oxidase. Total Vitamin C can be measured in a single analysis, in a procedure amenable to automation. Any dehydroascorbic acid (DHAA) in the sample is reduced to ascorbic acid. Then a coupling agent such as o-phenylenediamine (OPDA) is added to the sample, and any nonspecific reactions with, or spectrometric interferences from, other components of the sample are measured, to be blanked out from the final measurement. Then ascorbate oxidase is added, oxidizing ascorbic acid to DHAA; the DHAA then reacts with the OPDA already present from the prior step, and the quinoxaline derivative product may be measured spectrometrically, e.g., by absorbance at 350 nm.Type: GrantFiled: June 4, 1993Date of Patent: August 15, 1995Assignee: Board of Supervisors of Louisiana State University and Agricultural and Mechanical CollegeInventor: Richard T. Tulley
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Patent number: 5370887Abstract: A dyeing agent for dyeing cherries comprises (a-1) a lac dye; (b) alum; (c) L-ascorbic acid and/or a salt thereof; and (d) at least one member selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and/or a salt thereof in an amount of 0.8.about.6.0 parts by weight of component (b), 1.0.about.10.0 parts by weight of component (c) and 3.about.23.3 parts by weight of component (d) relative to 1 part by weight of component (a-1), or (a-2) a cochineal dye and a lac dye; (b), (c) and (d) in an amount of 0.8.about.3.6 parts by weight of component (b), 1.0.about.6.0 parts by weight of component (c) and 3.about.14 parts by weight of component (d) relative to 1 part by weight of component (a-2). A method for dyeing cherries comprises the steps of charging cherries to be dyed in a container together with a dyeing solution containing the dyeing agent, degassing the contents of the container, then sealing the container and heating the sealed container.Type: GrantFiled: June 25, 1991Date of Patent: December 6, 1994Assignees: House Foods Corporation, Sanyo Kanzume Co., Ltd.Inventors: Norio Miyao, Yoshio Sawada, Testuya Sagoh
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Patent number: 4560564Abstract: An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at 70.degree. F. (21.degree. C.) of from about 20.5 to about 25 Hunter "L" units, from about 18.5 to about 25 Hunter "a" units, and from about 11.5 to about 15 Hunter "b" units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.Type: GrantFiled: September 19, 1984Date of Patent: December 24, 1985Assignee: The Procter & Gamble CompanyInventors: David J. Bruno, Jr., Michael J. Dodds, Debra L. Fuqua, John E. Hunter
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Patent number: 4442104Abstract: A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a colorant and a hydrolyzable tannin at an adequate temperature until the desired quantities of colorant and hydrolyzable tannin are absorbed by the fruit, the pH is lowered at least to a value at which the colorant becomes substantially insoluble, after which the pH is raised gradually while ensuring that the pH of the inner parts of the fruit does not exceed 7 and finally the fruit is separated from the aqueous medium.Type: GrantFiled: January 4, 1983Date of Patent: April 10, 1984Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Elaine R. Wedral, Richard M. Hopefl, Rufus A. Ivie
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Patent number: 4442105Abstract: A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a dye and an edible calcium salt at an elevated temperature until the desired quantity of dye penetrates the fruit tissue, then the pH is lowered at least to a value at which the dye becomes substantially insoluble, after which the pH is raised gradually while ensuring that the pH of the inner parts of the fruit does not exceed 7, and finally the fruit is separated from the aqueous medium.Type: GrantFiled: January 4, 1983Date of Patent: April 10, 1984Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventor: Ulrich Wissgott