Patents by Inventor Fang-Hwa Sheu

Fang-Hwa Sheu 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).

  • Method of reducing the purine content of an edible material
    Patent number: 8460724
    Abstract: Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected from Aspergillus oryzae ATCC 11493, Aspergillus oryzae ATCC 26850, Aspergillus oryzae ATCC 44193, Aspergillus oryzae ATCC 26831, Rhizopus oryzae ATCC 52362, and combinations thereof. An edible material obtained from the aforementioned method is also disclosed.
    Type: Grant
    Filed: April 6, 2010
    Date of Patent: June 11, 2013
    Assignee: Food Industry Research and Development Institute
    Inventors: Jen-Tao Chen, Chiou-Yen Wen, Fang-Hwa Sheu, Meng-Jen Tsai
  • METHOD OF REDUCING THE PURINE CONTENT OF AN EDIBLE MATERIAL
    Publication number: 20110091603
    Abstract: Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected from Aspergillus oryzae ATCC 11493, Aspergillus oryzae ATCC 26850, Aspergillus oryzae ATCC 44193, Aspergillus oryzae ATCC 26831, Rhizopus oryzae ATCC 52362, and combinations thereof. An edible material obtained from the aforementioned method is also disclosed.
    Type: Application
    Filed: April 6, 2010
    Publication date: April 21, 2011
    Applicant: Food Industry Research and Development Institute
    Inventors: Jen-Tao Chen, Chiou-Yen Wen, Fang-Hwa Sheu, Meng-Jen Tsai