Patents by Inventor Christine Martin-Rouas

Christine Martin-Rouas 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).

  • Agents for promoting secretion and/or suppressing decrease of adiponectin
    Patent number: 9750776
    Abstract: To provide an agent promoting secretion and/or suppressing decrease of adiponectin, and an eating and drinking product and a feed promoting secretion and/or suppressing decrease of adiponectin. Provided are an agent promoting secretion and/or suppressing decrease of adiponectin, and a eating and drinking product and a feed promoting secretion and/or suppressing decrease of adiponectin, having as an active component a culture supernatant of Streptococcus, Lactobacillus, Propionibacterium, yeast, Leuconostoc, and Lactococcus.
    Type: Grant
    Filed: March 9, 2009
    Date of Patent: September 5, 2017
    Assignees: MEGMILK SNOW BRAND CO., LTD., SAVENCIA SA
    Inventors: Yukiko Kunieda, Tomohiro Hosoya, Shun Obuchi, Tsuguaki Nishiya, Joelle Reitz, Christine Martin Rouas, Remi Perrin, Philippe Marchal
  • AGENTS FOR PROMOTING SECRETION AND/OR SUPPRESSING DECREASE OF ADIPONECTIN
    Publication number: 20110020389
    Abstract: To provide an agent promoting secretion and/or suppressing decrease of adiponectin, and an eating and drinking product and a feed promoting secretion and/or suppressing decrease of adiponectin. Provided are an agent promoting secretion and/or suppressing decrease of adiponectin, and a eating and drinking product and a feed promoting secretion and/or suppressing decrease of adiponectin, having as an active component a culture supernatant of Streptococcus, Lactobacillus, Propionibacterium, yeast, Leuconostoc, and Lactococcus.
    Type: Application
    Filed: March 9, 2009
    Publication date: January 27, 2011
    Applicants: SNOW BRAND MILK PRODUCTS CO., LTD., BONGRAIN S.A.
    Inventors: Yukiko Kunieda, Tomohiro Hosoya, Shun Obuchi, Tsuguaki Nishiya, Joelle Reitz, Christine Martin Rouas, Remi Perrin, Philippe Marchal
  • Method for manufacturing a compound food product and a compound food product
    Publication number: 20060057256
    Abstract: A method of making a food product includes—making a bread-type product by baking a dough, the composition of the dough being such that, after baking, the bread has a WA (water activity) that is higher than 0.90 and a water content comprised between 25 and 50%, making a garnish such as a cheese preparation, with a WA that is higher than 0.95 and a water content between 40 and 70% and associating the bread and the garnish in order to form the compound food product. When the food product is balanced, the bread and the garnish have a WA between 0.94 and 0.98 and a water content between 35 and 50%.
    Type: Application
    Filed: September 14, 2005
    Publication date: March 16, 2006
    Inventors: Pascal Couraud, Christine Martin-Rouas, Marie-Pierre Queric