Patents by Inventor Arup Nag

Arup Nag 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 WHITE LENTIL BEVERAGE
    Publication number: 20240032572
    Abstract: The invention relates to a heat-stable fermented white lentil beverage and process for preparing the same.
    Type: Application
    Filed: December 5, 2021
    Publication date: February 1, 2024
    Inventors: Alejandra Acevedo Fani, Yiran Wang, Arup Nag, Debashree Roy, Anant Dave, Harjinder Singh
  • Probiotic Fortified Food Products and Methods of Manufacture
    Publication number: 20200253221
    Abstract: The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food product, wherein the composition includes a base which is fully milk derived and/or includes components inherently found in milk.
    Type: Application
    Filed: April 25, 2020
    Publication date: August 13, 2020
    Inventors: Arup Nag, Shantanu Das
  • Probiotic Fortified Food Products and Methods of Manufacture
    Publication number: 20170172161
    Abstract: The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food product, wherein the composition includes a base which is fully milk derived and/or includes components inherently found in milk.
    Type: Application
    Filed: June 22, 2015
    Publication date: June 22, 2017
    Inventors: Arup Nag, Shantanu Das
  • PROCESS OF PRODUCING SHELF STABLE PROBIOTIC FOOD
    Publication number: 20130224303
    Abstract: The invention provides an ingredient containing shelf-stable probiotic microorganisms for use in preparing probiotic food products requiring long shelf-life. The ingredient is prepared by coating particles or an agglomeration thereof with a suspension of osmotically shocked probiotic microorganisms and drying the product.
    Type: Application
    Filed: August 25, 2011
    Publication date: August 29, 2013
    Applicant: MASSEY UNIVERSITY
    Inventors: Arup Nag, Shantanu Das, Harjinder Singh