Patents by Inventor Mohamed Ahmedna

Mohamed Ahmedna 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).

  • Process for preparing hypoallergenic and non-allergenic peanuts () utilizing an endopeptidase
    Patent number: 8211485
    Abstract: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or peanut products or derivates, has been shown to substantially reduce or completely eliminate the activity of allergenic proteins. The treated peanuts showed no degradation in quality or sensory acceptability, and have the flavor and aroma of natural whole peanuts. Hypoallergenic or non-allergenic peanuts produced in accordance with the present invention may be used as ingredients in various food products and other edible materials.
    Type: Grant
    Filed: June 6, 2007
    Date of Patent: July 3, 2012
    Assignee: North Carolina A&T State University
    Inventors: Mohamed Ahmedna, Jianmei Yu, Ipek Goktepe
  • PROCESS FOR PREPARING HYPOALLERGENIC AND/OR NON-ALLERGENIC PEANUT BUTTER AND ASSOCIATED PRODUCTS
    Publication number: 20100080870
    Abstract: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or peanut products such as peanut butter or derivates, has been shown to substantially reduce or completely eliminate the activity of allergenic proteins. The treated peanuts and peanut products showed no degradation in quality or sensory acceptability, and have the flavor and aroma of natural whole peanuts and untreated peanut products. Hypoallergenic or non-allergenic peanuts or peanut products produced in accordance with the present invention may be used as ingredients in various food products and other edible materials.
    Type: Application
    Filed: December 4, 2009
    Publication date: April 1, 2010
    Inventors: Mohamed Ahmedna, Jianmei Yu, Ipek Goktepe
  • PROCESS FOR PREPARING HYPOALLERGENIC AND NON-ALLERGENIC PEANUTS (ARACHIS HYPOGAEA) UTILIZING AN ENDOPEPTIDASE
    Publication number: 20080305211
    Abstract: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or peanut products or derivates, has been shown to substantially reduce or completely eliminate the activity of allergenic proteins. The treated peanuts showed no degradation in quality or sensory acceptability, and have the flavor and aroma of natural whole peanuts. Hypoallergenic or non-allergenic peanuts produced in accordance with the present invention may be used as ingredients in various food products and other edible materials.
    Type: Application
    Filed: June 6, 2007
    Publication date: December 11, 2008
    Inventors: Mohamed Ahmedna, Jianmei Yu, Ipek Goktepe