Patents by Inventor Angela Cassone

Angela Cassone 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 of microbic biotechnology for completely degrading gluten in flours
    Patent number: 10240139
    Abstract: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
    Type: Grant
    Filed: March 17, 2016
    Date of Patent: March 26, 2019
    Assignee: Giuliani S.P.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Angela Cassone
  • PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS
    Publication number: 20160205974
    Abstract: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
    Type: Application
    Filed: March 17, 2016
    Publication date: July 21, 2016
    Inventors: Giammaria GIULIANI, Anna Benedusi, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Angela Cassone
  • Process of microbic biotechnology for completely degrading gluten in flours
    Patent number: 9386777
    Abstract: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
    Type: Grant
    Filed: December 17, 2009
    Date of Patent: July 12, 2016
    Assignee: Giuliani S.P.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Angela Cassone
  • METHOD FOR PARTIAL DEGRADATION OF GLUTEN
    Publication number: 20150223506
    Abstract: The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
    Type: Application
    Filed: August 27, 2013
    Publication date: August 13, 2015
    Applicant: GUILIANI S.p.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Angela Cassone
  • METHOD FOR PARTIAL DEGRADATION OF GLUTEN
    Publication number: 20140065262
    Abstract: The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
    Type: Application
    Filed: August 29, 2012
    Publication date: March 6, 2014
    Applicant: GIULIANI S.p.A.
    Inventors: Giammaria GIULIANI, Anna Benedusi, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Angela Cassone
  • PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS
    Publication number: 20120034339
    Abstract: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
    Type: Application
    Filed: December 17, 2009
    Publication date: February 9, 2012
    Applicant: Giuliani S.p.A
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Angela Cassone