Patents by Inventor Shmuel Marko

Shmuel Marko 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).

  • TASTE-IMPROVING COMPOSITIONS AND USES THEREOF
    Publication number: 20240114943
    Abstract: The present invention relates to functional taste-improving composition comprising at least one taste-modifying protein (TMP), e.g., a sweet protein (SP) and at least one micropatching (MP) agent; and to uses thereof in the food and beverage industry.
    Type: Application
    Filed: December 30, 2021
    Publication date: April 11, 2024
    Applicants: AMAI PROTEINS LTD., TECHNION RESEARCH & DEVELOPMENT FOUNDATION LIMITED
    Inventors: Ilan SAMISH, Inbar ZUKER, Shmuel MARKO, Yoav LIVNEY, Evgeniya GOLDMAN, Ravit EDELMAN, Prerna Balkrishna PAWAR, Samaa ALASIBI
  • FLAVOR MODIFYING PROTEINS AND FOOD PRODUCTS COMPRISING THE SAME
    Publication number: 20240076326
    Abstract: The present invention relates to a modified MNEI protein comprising an amino acid sequence that has two or more amino acids deletions, insertions, replacements, or any combination thereof, from a reference MNEI protein, wherein the modified MNEI protein has at least one improved food-related property compared to the reference MNEI protein; and to uses thereof in the food industry.
    Type: Application
    Filed: December 21, 2021
    Publication date: March 7, 2024
    Applicant: AMAI PROTEINS LTD
    Inventors: Ilan SAMISH, Itamar KASS, Dalit HECHT, Shmuel MARKO, Inbar ZUKER
  • CHICKPEA PREPARATION AND USES THEREOF
    Publication number: 20130196028
    Abstract: A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided. The method producing a chickpea preparation enriched with nutritional components includes mechanically disrupting chickpea seeds to produce a chickpea suspension and enzymatically treating said chickpea suspension with one or more of: a protease, an amylase and a phytase. The method for includes isolating a soluble fraction from said chickpea suspension thereby producing the chickpea preparation enriched with nutritional components.
    Type: Application
    Filed: February 6, 2011
    Publication date: August 1, 2013
    Applicant: CLEARFARMA INDUSTRIES LTD.
    Inventors: Shmuel Marko, Ascher Shmulewitz