Patents by Inventor John David Pinkston

John David Pinkston 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).

  • PROCESSED LEGUMINOUS MATERIALS
    Publication number: 20240090541
    Abstract: Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.
    Type: Application
    Filed: July 17, 2023
    Publication date: March 21, 2024
    Inventors: Monjur HOSSEN, John David PINKSTON, Alina Ruxandra TENEA, George CHERIAN
  • Processed leguminous materials
    Patent number: 11744271
    Abstract: Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.
    Type: Grant
    Filed: June 29, 2018
    Date of Patent: September 5, 2023
    Assignee: KELLOGG COMPANY
    Inventors: Monjur Hossen, John David Pinkston, Alina Ruxandra Tenea, George Cherian
  • VOLATILE OR SEMI-VOLATILE NATURAL ANTIOXIDANTS SOURCED FROM A COMESTIBLE BYPRODUCT
    Publication number: 20210261752
    Abstract: A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.
    Type: Application
    Filed: June 19, 2019
    Publication date: August 26, 2021
    Inventors: Ziyi Linghu, John David Pinkston
  • ACRYLAMIDE CONTROL IN COOKED FOOD PRODUCTS
    Publication number: 20200383357
    Abstract: The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.
    Type: Application
    Filed: June 22, 2020
    Publication date: December 10, 2020
    Inventors: Deirdre E. Ortiz, Stephen Paul Zimmerman, John David Pinkston
  • Acrylamide control in cooked food products
    Patent number: 10721949
    Abstract: The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.
    Type: Grant
    Filed: August 8, 2017
    Date of Patent: July 28, 2020
    Assignee: KELLOGG COMPANY
    Inventors: Deirdre E. Ortiz, Stephen Paul Zimmerman, John David Pinkston
  • Processed Leguminous Materials
    Publication number: 20190000120
    Abstract: Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.
    Type: Application
    Filed: June 29, 2018
    Publication date: January 3, 2019
    Inventors: Monjur Hossen, John David Pinkston, Alina Ruxandra Tenea, George Cherian
  • Acrylamide Control In Cooked Food Products
    Publication number: 20180042275
    Abstract: The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.
    Type: Application
    Filed: August 8, 2017
    Publication date: February 15, 2018
    Inventors: Deirdre E. Ortiz, Stephen Paul Zimmerman, John David Pinkston