Patents by Inventor Karl Simonsen

Karl Simonsen 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: 20120144367
    Abstract: Customization of source code of a software program like a business application is enabled without modifying the source code of the software. External pieces of source code may be executed prior to, and/or following the invocation of selected methods. The external methods executed prior to a designated method call may change the parameter values that the designated method gets called with, and the methods executed after the designated method has been called may change a value returned from the designated method.
    Type: Application
    Filed: December 6, 2010
    Publication date: June 7, 2012
    Applicant: Microsoft Corporation
    Inventors: Peter Villadsen, Karl Simonsen, Marcos Calderon Macias, Ramakanthachary Gottumukkala
  • Patent number: 4766003
    Abstract: Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter the retentate is subjected to a heating and an acidification under pressure, and then to a sudden pressure drop, followed by cooling, agitation, and packaging, and finally to a secondary cooling, wherein the retentate is initially continuously heated to the precipitation temperature and then coagulant is added continuously under pressure to acidification to form a mixture, and the mixture is subjected to a sudden drop of pressure.
    Type: Grant
    Filed: November 7, 1986
    Date of Patent: August 23, 1988
    Assignee: APV Pasilac A/S
    Inventors: Erik Skovhauge, Karl Simonsen
  • Patent number: 4655127
    Abstract: Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter the retentate is subjected to a heating and an acidification under pressure, and then to a sudden pressure drop, followed by cooling, agitation, and packaging, and finally to a secondary cooling, wherein the retentate is initially continuously heated to the precipitation temperature and then coagulant is added continuously under pressure to acidification to form a mixture, and the mixture is subjected to a sudden drop of pressure.
    Type: Grant
    Filed: April 1, 1985
    Date of Patent: April 7, 1987
    Assignee: Pasilac A/S
    Inventors: Erik Skovhauge, Karl Simonsen