Patents by Inventor Arthur J. McEvily

Arthur J. McEvily 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).

  • Compositions and methods for inhibiting browning in foods
    Patent number: 5304679
    Abstract: Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.
    Type: Grant
    Filed: October 21, 1991
    Date of Patent: April 19, 1994
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Arthur J. McEvily, Radha Iyengar, Akiva Gross
  • Compositions and methods for inhibiting browning in foods and beverages
    Patent number: 5202141
    Abstract: Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.
    Type: Grant
    Filed: June 10, 1991
    Date of Patent: April 13, 1993
    Inventors: Arthur J. McEvily, Radha Iyengar, Akiva Gross
  • Compositions and methods for inhibiting browning in foods using resorcinol derivatives
    Patent number: 5059438
    Abstract: Resorcinol derivatives are disclosed as inhibitors of enzymatic browning in foods and beverages such as shrimp, apples, fruit juices and wines.
    Type: Grant
    Filed: June 13, 1990
    Date of Patent: October 22, 1991
    Assignee: Enzytech, Inc.
    Inventors: Arthur J. McEvily, Radha Iyengar, Akiva Gross
  • Method of preventing browning in foods utilizing protease free latex extracts particularly from figs
    Patent number: 4981708
    Abstract: A protease-free composition and method for producing it is disclosed. The protease-free composition inhibits the enzymatic and non-enzymatic browning of foods and beverages susceptible to browning, such as shrimp, mushrooms and wines. A method for inhibiting browning using the protease-free extract is described.
    Type: Grant
    Filed: October 2, 1989
    Date of Patent: January 1, 1991
    Assignee: Enzytech, Inc.
    Inventor: Arthur J. McEvily