Patents by Inventor Maurice R. Marshall

Maurice R. Marshall 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 inhibition of enzymatic browning in food using hypotaurine and equivalents
    Patent number: 8563061
    Abstract: A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.
    Type: Grant
    Filed: April 21, 2009
    Date of Patent: October 22, 2013
    Assignee: University of Florida Research Foundation, Inc.
    Inventors: Maurice R. Marshall, Diane Schulbach
  • METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING HYPOTAURINE AND EQUIVALENTS
    Publication number: 20110151077
    Abstract: A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.
    Type: Application
    Filed: April 21, 2009
    Publication date: June 23, 2011
    Applicant: University of Florida Research Foundation, Inc.
    Inventors: Kurt F. Schulbach, Diane Schulbach, Maurice R. Marshall
  • Inactivation of enzymes in foods with pressurized CO.sub.2
    Patent number: 5393547
    Abstract: A method for inactivating enzymes in food products comprising exposing the food to pressurized CO.sub.2 to produce a carbonic acid solution therein having a pH sufficiently low to irreversibly inactivate the enzymes.
    Type: Grant
    Filed: December 19, 1989
    Date of Patent: February 28, 1995
    Assignee: University of Florida
    Inventors: Murat O. Balaban, Maurice R. Marshall, Louise Wicker