Patents by Inventor Lars Wexøe Petersen

Lars Wexøe Petersen 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 for the control of the formation of acrylamide in a foodstuff
    Patent number: 8956670
    Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: February 17, 2015
    Assignee: Dupont Nutrition Bioscience APS
    Inventors: Jørn Borch Søe, Lars Wexøe Petersen, Charlotte Horsmans Poulsen, Thomas Rand, Dana L. Boll
  • METHOD
    Publication number: 20120244252
    Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
    Type: Application
    Filed: March 29, 2012
    Publication date: September 27, 2012
    Inventors: Jørn Borch Søe, Lars Wexøe Petersen, Charlotte Horsmans Poulsen, Thomas Rand, Dana L. Boll
  • Method
    Patent number: 8163317
    Abstract: There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
    Type: Grant
    Filed: February 1, 2005
    Date of Patent: April 24, 2012
    Assignee: Danisco A/S
    Inventors: Jørn Borch Søe, Lars Wexøe Petersen, Charlotte Horsmans Poulsen, Thomas Rand, Dana L. Boll
  • Method of reducing or preventing Maillard reactions in potato with hexose oxidase
    Patent number: 6872412
    Abstract: There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
    Type: Grant
    Filed: November 15, 2001
    Date of Patent: March 29, 2005
    Assignee: Danisco A/S
    Inventors: Jørgen Borch Søe, Lars Wexøe Petersen