Patents by Inventor John Fulcher

John Fulcher 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).

  • Publication number: 20170328494
    Abstract: A method and apparatus are disclosed for at least partially repairing a defect in a tubular composite layer. The apparatus comprises a plurality of independently movable abutment elements (3820) each supported in a spaced apart relationship via a respective one of at least one support member (3810). Each abutment element is associated with a respective drive axis along which the abutment elements are movable and the drive axes of all abutment elements extend outwardly from a common centre point.
    Type: Application
    Filed: December 3, 2015
    Publication date: November 16, 2017
    Inventors: David Andrew Finch, James Latto, John Fulcher, Neville Dodds, Vineet Jha
  • Publication number: 20090178170
    Abstract: A new cultivar of Agapanthus plant named ‘Northern Star’ that is characterized by green leaves with a violet base and a large number of violet flowers.
    Type: Application
    Filed: March 3, 2009
    Publication date: July 9, 2009
    Inventor: Richard John Fulcher
  • Patent number: 7539621
    Abstract: Methods and systems for managing and distributing centrally-received leads to a plurality of remote dealers are disclosed. The management and distribution of leads may be handled by the centralized methods and systems regardless of the type of lead management software each supported dealer may employ. Also disclosed are systems and methods for collecting and processing information relating to the effectiveness of a dealer's follow-through on leads that it receives, independent of how that dealer processes leads or what type of lead management software the dealer uses. Additional disclosures include systems and methods for transmitting leads and lead follow-up and effectiveness information between a central system that receives leads from a plurality of sources and a dealer via an intermediary.
    Type: Grant
    Filed: June 21, 2004
    Date of Patent: May 26, 2009
    Assignee: Honda Motor Co., Ltd.
    Inventors: Gerard Harrington, Greg Daniels, Eugene Wada, Steve Center, Michael Keranen, Suresh Nair, Jim Dudley, John Fulcher, Melveen Fredeluces, Dave Mateer, Roy Nakahira
  • Publication number: 20070292589
    Abstract: In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
    Type: Application
    Filed: August 1, 2007
    Publication date: December 20, 2007
    Inventors: Vincent Elder, John Fulcher, Henry Leung, Michael Topor
  • Publication number: 20070178219
    Abstract: Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.
    Type: Application
    Filed: January 18, 2007
    Publication date: August 2, 2007
    Inventors: Eric Boudreaux, Pravin Desai, Vincent Elder, John Fulcher, Henry Leung, Wu Li, Michael Topor
  • Publication number: 20070141227
    Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.
    Type: Application
    Filed: January 26, 2007
    Publication date: June 21, 2007
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Eric Boudreaux, Pravin Desai, Vincent Elder, John Fulcher, Ponnattu Joseph, Wu Li, V.N. Rao, Michael Topor, Gerald Vogel
  • Publication number: 20070141225
    Abstract: A combination of two or more acrylamide-reducing agents are added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be, for example, a corn chip or a potato chip. Alternatively, a thermally-processed food, such as a potato chip from a sliced potato, can be contacted with a solution having two or more acrylamide-reducing agents prior to cooking. The acrylamide-reducing agents can include asparaginase, di- and trivalent cations, and various amino acids and free thiols. The acrylamide-reducing agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product.
    Type: Application
    Filed: January 18, 2007
    Publication date: June 21, 2007
    Inventors: Vincent Elder, John Fulcher, Henry Leung, Michael Topor
  • Publication number: 20070141226
    Abstract: A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent.
    Type: Application
    Filed: January 26, 2007
    Publication date: June 21, 2007
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Vincent Elder, John Fulcher, Henry Leung, Rayford Smith, Michael Topor
  • Publication number: 20060127534
    Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.
    Type: Application
    Filed: February 1, 2006
    Publication date: June 15, 2006
    Inventors: Vincent Elder, John Fulcher, Henry Leung
  • Publication number: 20050171859
    Abstract: A method of developing a sales lead includes receiving a sales lead from a sales lead source and supplementing it with additional information. The supplemental information may be useful in determining the attractiveness of the sales lead. Attractiveness information may be quantified or otherwise expressed, added to the sales lead, and provided to a sales lead recipient. The sales lead recipient may then quickly and efficiently assess the value of the sales lead.
    Type: Application
    Filed: November 2, 2004
    Publication date: August 4, 2005
    Inventors: Gerard Harrington, Greg Daniels, Eugene Wada, Steve Center, Michael Keranen, Suresh Nair, Jim Dudley, John Fulcher, Melveen Fredeluces, Dave Mateer, Roy Nakahira
  • Publication number: 20050074538
    Abstract: An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.
    Type: Application
    Filed: August 31, 2004
    Publication date: April 7, 2005
    Inventors: Vincent Elder, John Fulcher, Henry Leung, Michael Topor
  • Publication number: 20050064084
    Abstract: A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent or trivalent cation or combination of such cations, an acid, or an amino acid. The agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. In preferred embodiments, calcium cations are used in conjunction with phosphoric acid, citric acid, and/or cysteine. The combination of agents can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.
    Type: Application
    Filed: August 30, 2004
    Publication date: March 24, 2005
    Inventors: Vincent Elder, John Fulcher, Henry Leung, Michael Topor
  • Publication number: 20050044036
    Abstract: Methods and systems for managing and distributing centrally-received leads to a plurality of remote dealers are disclosed. The management and distribution of leads may be handled by the centralized methods and systems regardless of the type of lead management software each supported dealer may employ. Also disclosed are systems and methods for collecting and processing information relating to the effectiveness of a dealer's follow-through on leads that it receives, independent of how that dealer processes leads or what type of lead management software the dealer uses. Additional disclosures include systems and methods for transmitting leads and lead follow-up and effectiveness information between a central system that receives leads from a plurality of sources and a dealer via an intermediary.
    Type: Application
    Filed: June 21, 2004
    Publication date: February 24, 2005
    Inventors: Gerard Harrington, Greg Daniels, Eugene Wada, Steve Center, Michael Keranen, Suresh Nair, Jim Dudley, John Fulcher, Melveen Fredeluces, Dave Mateer, Roy Nakahira
  • Patent number: 4673581
    Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.
    Type: Grant
    Filed: December 23, 1985
    Date of Patent: June 16, 1987
    Assignee: Frito-Lay, Inc.
    Inventor: John Fulcher
  • Patent number: 4582927
    Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.
    Type: Grant
    Filed: April 9, 1984
    Date of Patent: April 15, 1986
    Assignee: Frito-Lay, Inc.
    Inventor: John Fulcher
  • Patent number: PP20957
    Abstract: A new cultivar of Agapanthus plant named ‘Northern Star’ that is characterized by green leaves with a violet base and a large number of violet flowers.
    Type: Grant
    Filed: March 3, 2009
    Date of Patent: April 27, 2010
    Inventor: Richard John Fulcher
  • Patent number: RE34619
    Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or .[.dienyl.]. .Iadd.alkadienyl .Iaddend.of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.
    Type: Grant
    Filed: November 8, 1990
    Date of Patent: May 24, 1994
    Assignee: Recot, Inc.
    Inventor: John Fulcher
  • Patent number: H1591
    Abstract: The flavor of fried foods, such as potato chips, prepared in poly(dimethylsiloxane) fluid (silicone oil) is effectively enhanced when a flavor-enhancing component of animal or vegetable fats or oils is added to the silicone oil. Selected flavor-enhancing components include fatty acids, fatty acid esters, fatty alcohols, and mono- and di-glycerides. The flavor-enhancing component will be soluble in the silicone oil, and preferably will function to enhance flavor and aroma, as well as to reduce undesired foaming which can be associated with frying foods in silicone fluid.
    Type: Grant
    Filed: August 3, 1994
    Date of Patent: September 3, 1996
    Inventor: John Fulcher