Patents by Inventor Angeliki Triantafyllou Oste

Angeliki Triantafyllou Oste 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).

  • Fermented product based on an oat suspension
    Patent number: 7160564
    Abstract: A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.
    Type: Grant
    Filed: November 9, 2001
    Date of Patent: January 9, 2007
    Assignee: Ceba AB
    Inventors: Angeliki Triantafyllou Öste, Carina Andersson, Olof Martensson
  • Fermented product based on an oat suspension
    Publication number: 20040219261
    Abstract: A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.
    Type: Application
    Filed: September 24, 2003
    Publication date: November 4, 2004
    Inventors: Angeliki Triantafyllou Oste, Carina Andersson, Olof Martensson
  • Refrigerable extended shelf-life liquid batter and method for its production
    Publication number: 20040043123
    Abstract: A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabilised by heating to a temperature below the gelatinisation temperature of the starch component for a time period sufficient to substantially reduce the bacterial count of the batter so as to make the batter storable for at least three weeks at a temperature of 8° C. or lower. Also disclosed is a process for preparing a batter of this kind.
    Type: Application
    Filed: October 8, 2003
    Publication date: March 4, 2004
    Inventors: Angeliki Triantafyllou Oste, Carina Andersson, Rickard Oste, Sofia Ehlde