Patents by Inventor Michel Faurie

Michel Faurie 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).

  • Patent number: 10087559
    Abstract: The invention pertains to the field of technical textiles, and more particularly to the field of textiles used as a carrier, in particular as a carrier for active compounds or compounds to be activated. The invention thus relates to a glass, quartz, or metal pile fabric, as well as to a catalytic fabric. The invention also relates to a method for manufacturing said fabric.
    Type: Grant
    Filed: May 7, 2013
    Date of Patent: October 2, 2018
    Assignees: TISSAGE DES ROZIERS, LOUTI
    Inventors: Jean-Michel Faurie, Didier Chavanon, Gérard Compigne, Emmanuel Periat
  • Patent number: 9962457
    Abstract: The present invention relates to a method for purification of air, comprising the degradation of all or some of the pollutants by the action of UV rays that are obtained by means of a single light source emitting rays at 254 nm and rays at 185 nm, and optionally UVA rays, and by photocatalysis, the ratio of the amount of energy 185 to the amount of energy 254 ranging from 0.01 to 1. The present invention also relates to a device allowing said method to be carried out.
    Type: Grant
    Filed: September 26, 2012
    Date of Patent: May 8, 2018
    Assignee: LOUTI
    Inventors: Jean-Michel Faurie, Didier Chavanon
  • Publication number: 20180020688
    Abstract: The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification.
    Type: Application
    Filed: July 19, 2017
    Publication date: January 25, 2018
    Inventors: Anne Druesne, Peggy Garault, Jean-Michel Faurie
  • Patent number: 9474300
    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
    Type: Grant
    Filed: March 9, 2012
    Date of Patent: October 25, 2016
    Assignee: COMPAGNIE GERVAIS DANONE
    Inventors: Luc Terragno, Francois Debru, Phillippe Tessier, Stephane Herve, Jean-Michel Faurie
  • Patent number: 9402765
    Abstract: The present invention relates to a bottle for packaging a liquid to be distributed drop by drop comprising a reservoir the walls of which can be reversibly elastically deformed by letting air into the container, surmounted by a liquid dispensing head comprising a dropper nozzle protruding from the bottle and an anti-bacterial filter membrane, that is partially hydrophilic and partially hydrophobic, interposed across the path of the liquid and the air, at the base of the said nozzle. In the dispensing head, the proposal is to create the nozzle by itself out of a material containing a bactericidal agent that has the effect of preventing any bacterial growth on the surface of the said nozzle on the outside of the antibacterial membrane. A porous core is advantageously positioned inside the duct through which liquid is expelled and air is admitted.
    Type: Grant
    Filed: October 30, 2014
    Date of Patent: August 2, 2016
    Assignee: LABORATOIRES THEA
    Inventors: Jean-Frederic Chibret, Alain Defemme, Michel Faurie, Fabrice Mercier
  • Publication number: 20150099090
    Abstract: The invention pertains to the field of technical textiles, and more particularly to the field of textiles used as a carrier, in particular as a carrier for active compounds or compounds to be activated. The invention thus relates to a glass, quartz, or metal pile fabric, as well as to a catalytic fabric. The invention also relates to a method for manufacturing said fabric.
    Type: Application
    Filed: May 7, 2013
    Publication date: April 9, 2015
    Inventors: Jean-Michel Faurie, Didier Chavanon, Gérard Compigne, Emmanuel Periat
  • Patent number: 8894622
    Abstract: The present invention relates to a bottle for packaging a liquid to be distributed drop by drop comprising a reservoir the walls of which can be reversibly elastically deformed by letting air into the container, surmounted by a liquid dispensing head comprising a dropper nozzle protruding from the bottle and an anti-bacterial filter membrane, that is partially hydrophilic and partially hydrophobic, interposed across the path of the liquid and the air, at the base of the said nozzle. In the dispensing head, the proposal is to create the nozzle by itself out of a material containing a bactericidal agent that has the effect of preventing any bacterial growth on the surface of the said nozzle on the outside of the antibacterial membrane. A porous core is advantageously positioned inside the duct through which liquid is expelled and air is admitted.
    Type: Grant
    Filed: July 31, 2009
    Date of Patent: November 25, 2014
    Assignee: Laboratoires Thea
    Inventors: Jean-Frédéric Chibret, Alain Defemme, Michel Faurie, Fabrice Mercier
  • Publication number: 20140234163
    Abstract: The present invention relates to a method for purification of air, comprising the degradation of all or some of the pollutants by the action of UV rays that are obtained by means of a single light source emitting rays at 254 nm and rays at 185 nm, and optionally UVA rays, and by photocatalysis, the ratio of the amount of energy 185 to the amount of energy 254 ranging from 0.01 to 1. The present invention also relates to a device allowing said method to be carried out.
    Type: Application
    Filed: September 26, 2012
    Publication date: August 21, 2014
    Applicant: BMES
    Inventors: Jean-Michel Faurie, Didier Chavanon
  • Publication number: 20140220177
    Abstract: The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification.
    Type: Application
    Filed: April 29, 2011
    Publication date: August 7, 2014
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Anne Druesne, Peggy Garault, Jean-Michel Faurie
  • Patent number: 8551729
    Abstract: The invention relates to the use of mutants of L. casei having at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPr, for the preparation of a food product. The use of said mutants allows for instance to impart to said food products an improved texture and flavor, and/or a higher content in aroma compounds.
    Type: Grant
    Filed: March 30, 2009
    Date of Patent: October 8, 2013
    Assignees: Centre National de la Recherche Scientifique, Consejo Superior de Investigaciones Cientificas, Compagnie Gervais Danone
    Inventors: Josef Deutscher, Gaspar Perez Martinez, Vicente Monedero Garcia, Rosa Viana Ballester, Laurent Benbadis, Anne Pierson, Jean-Michel Faurie
  • Patent number: 8361525
    Abstract: The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.
    Type: Grant
    Filed: October 4, 2007
    Date of Patent: January 29, 2013
    Assignee: Compagnie Gervais Danone
    Inventors: Peggy Garault, Gaëlle Quere, Guillaume Catonnet, Chantal Lamiche, Jean-Michel Faurie
  • Publication number: 20120156332
    Abstract: The invention concerns a food product containing living microorganisms and bioactive food ingredients of interest, wherein the living microorganisms and the bioactive food ingredients of interest are organized so as to reduce metabolizing of said bioactive ingredients by said living microorganisms. More particularly, the invention concerns the use therefor of living microorganisms having reduced capacity for metabolizing the bioactive ingredients.
    Type: Application
    Filed: August 12, 2011
    Publication date: June 21, 2012
    Inventors: Peggy Garault, Jean-Michel Faurie, Jérôme Mengaud, Chloé Beal, Thierry Saint-Denis
  • Patent number: 8198065
    Abstract: The invention concerns lactic acid bacteria strains wherein the phosphorylable histidine of the IIA domain of lactose permease is replaced by a non-phosphorylable amino acid. Said strains have a reduced post-acidification and are useful in particular for preparing fermented dairy products.
    Type: Grant
    Filed: May 30, 2006
    Date of Patent: June 12, 2012
    Assignee: Compagnie Gervais Danone
    Inventors: Anne Druesne, Peggy Garault, Jean-Michel Faurie, Nadine Licau
  • Patent number: 8158172
    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
    Type: Grant
    Filed: January 14, 2008
    Date of Patent: April 17, 2012
    Assignee: Compagnie Gervais Danone
    Inventors: Luc Terragno, François Debru, Philippe Tessier, Stéphane Herve, Jean-Michel Faurie
  • Patent number: 7981657
    Abstract: The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.
    Type: Grant
    Filed: October 4, 2007
    Date of Patent: July 19, 2011
    Assignee: Compagnie Gervais Danone
    Inventors: Peggy Garault, Gaëlle Quere, Chloé Beal, Natalia Bomchil, Jean-Michel Faurie, Guillaume Gobert, Gérard Lipowski
  • Patent number: 7971755
    Abstract: The invention concerns a container for packaging a liquid (1) to be dispensed in drops. The container is reversibly deformable by air input and is equipped with a head (3) for dispensing liquid through a nozzle (5). The dispensing head (3) comprises a recessed body (4) which is nested inside a neck (10) of the container and which holds a hydrophobic microporous pad (8) arranged upstream of a chamber (9). Chamber (9) is provided with an air reservoir for preventing the liquid from passing through the microporous pad (8) between two liquid dispensing operations, when the nozzle (5) is sealingly obstructed with a cap (6), and for drying a partly hydrophilic and hydrophobic filtering membrane (7) arranged in the dispensing head (3).
    Type: Grant
    Filed: June 24, 2005
    Date of Patent: July 5, 2011
    Assignee: Laboratories Thea
    Inventor: Michel Faurie
  • Publication number: 20110125111
    Abstract: The present invention relates to a bottle for packaging a liquid to be distributed drop by drop comprising a reservoir the walls of which can be reversibly elastically deformed by letting air into the container, surmounted by a liquid dispensing head comprising a dropper nozzle protruding from the bottle and an anti-bacterial filter membrane, that is partially hydrophilic and partially hydrophobic, interposed across the path of the liquid and the air, at the base of the said nozzle. In the dispensing head, the proposal is to create the nozzle by itself out of a material containing a bactericidal agent that has the effect of preventing any bacterial growth on the surface of the said nozzle on the outside of the antibacterial membrane. A porous core is advantageously positioned inside the duct through which liquid is expelled and air is admitted.
    Type: Application
    Filed: July 31, 2009
    Publication date: May 26, 2011
    Applicant: LABORATORIES THEA
    Inventors: Jean-Frédéric Chibret, Alain Defemme, Michel Faurie, Fabrice Mercier
  • Publication number: 20100086646
    Abstract: A fresh plant juice and/or milk-based food product, comprising a stable concentration of live probiotics producing false tastes and/or gas in the initial matrix of the food product, characterized in that it contains from 1 to 20 g/l of a dietary protonated weak monoacid with a pH between 3 and 4, and a preparation method for such a food product.
    Type: Application
    Filed: December 7, 2007
    Publication date: April 8, 2010
    Inventors: Alan Francois, Rémi Portier, Pascal Crepel, Jean-Michel Faurie
  • Publication number: 20100047396
    Abstract: The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.
    Type: Application
    Filed: October 4, 2007
    Publication date: February 25, 2010
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Peggy Garault, Gaëlle Quere, Chloé Beal, Natalia Bomchil, Jean-Michel Faurie, Guillaume Gobert, Gérard Lipowski
  • Publication number: 20100047385
    Abstract: The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.
    Type: Application
    Filed: October 4, 2007
    Publication date: February 25, 2010
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Peggy Garault, Gaëlle Quere, Guillaume Catonnet, Chantal Lamiche, Jean-Michel Faurie