Patents by Inventor Thérèse Dufresne

Thérèse Dufresne 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).

  • INDEX AND METHOD OF USE OF ADAPTED FOOD COMPOSITIONS FOR DYSPHAGIC PERSONS
    Publication number: 20200267159
    Abstract: The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.
    Type: Application
    Filed: December 17, 2019
    Publication date: August 20, 2020
    Inventors: Therese DUFRESNE, Nada HOUJAIJ, Nicole LACHANCE
  • INDEX AND METHOD OF USE OF ADAPTED FOOD COMPOSITIONS FOR DYSPHAGIC PERSONS
    Publication number: 20190204284
    Abstract: The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.
    Type: Application
    Filed: January 23, 2019
    Publication date: July 4, 2019
    Inventors: Thérèse Dufresne, Nada HOUJAIJ, Nicole LACHANCE
  • INDEX AND METHOD OF USE OF ADAPTED FOOD COMPOSITIONS FOR DYSPHAGIC PERSONS
    Publication number: 20180164271
    Abstract: The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.
    Type: Application
    Filed: October 2, 2017
    Publication date: June 14, 2018
    Inventors: Thérèse Dufresne, Nada Houjaij, Nicole Lachance
  • INDEX AND METHOD OF USE OF ADAPTED FOOD COMPOSITIONS FOR DYSPHAGIC PERSONS
    Publication number: 20150260700
    Abstract: The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.
    Type: Application
    Filed: April 1, 2015
    Publication date: September 17, 2015
    Inventors: Thérèse Dufresne, Nada Houjaij, Nicole Lachance
  • Method of Preparation of Adapted Foods
    Publication number: 20090162515
    Abstract: The present invention relates to a method of preparing adapted foods where the composition allows the facilitation of the acts of eating or drinking for dysphagic patients. The method comprises modulating the parameters of the rheological profile, consisting of firmness, cohesiveness, springiness, gumminess, chewiness and consistency. The adapted food composition has also physical characteristics conferring aspects at serving, flavors, aromas, and temperature of an equivalent non-transformed counterpart.
    Type: Application
    Filed: December 19, 2008
    Publication date: June 25, 2009
    Applicant: SA MAJESTE LA REINE DU CHEF DU CANADA
    Inventors: Therese Dufresne, Isabelle Germain
  • Index and Method of use of Adapted Food Compositions for Dysphagic Persons
    Publication number: 20070224126
    Abstract: The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness.
    Type: Application
    Filed: June 1, 2005
    Publication date: September 27, 2007
    Inventors: Therese Dufresne, Nada Houjaij, Nicole Lachance
  • Method of preparation of adapted foods
    Publication number: 20040258823
    Abstract: The present invention relates to a method of preparing adapted foods where the composition allows the facilitation of the acts of eating or drinking for dysphagic patients. The method comprises modulating the parameters of the rheological profile, consisting of firmness, cohesiveness, springiness, gumminess, chewiness and consistency. The adapted food composition has also physical characteristics conferring aspects at serving, flavors, aromas, and temperature of an equivalent non-transformed counter-part.
    Type: Application
    Filed: May 27, 2004
    Publication date: December 23, 2004
    Inventors: Therese Dufresne, Isabelle Germain