Patents by Inventor Thirumakudalu Chikkaraja Sindhu Kanya

Thirumakudalu Chikkaraja Sindhu Kanya 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 the preparation of soy based low-fat and high protein snack
    Patent number: 7462371
    Abstract: A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice flour (18-20%), chili powder (0.5-0.7%), and baking powder (0.25-0.35%) to obtain a dry mix, which, in turn, is mixed with water (25-30%) in a Hobart mixer to form a dough which is extruded into a desired shape and thickness and baked for 15-60 minutes at a temperature range of 165-190° C. to finally obtain a product having a protein content of (24-25%) and a fat content of (10-11.5%).
    Type: Grant
    Filed: March 26, 2002
    Date of Patent: December 9, 2008
    Assignee: Council of Scientific & Industrial Research
    Inventors: Thirumakudalu Chikkaraja Sindhu Kanya, Holenarasipura Nanjundiah Chandrasekhara, Tyakal Nanjundiah Indira, Appu Rao Gopala Rao Appu Rao, Visweshwariah Prakash
  • Process for the preparation of high arginine peptides
    Patent number: 7091001
    Abstract: A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17–20%.
    Type: Grant
    Filed: July 30, 2004
    Date of Patent: August 15, 2006
    Assignee: Council of Scientific & Industrial Research
    Inventors: Cheruppanpullil Radha, Karadka Govindaraju, Thirumakudalu Chikkaraja Sindhu Kanya, Purnima Kaul Tiku, Sridevi Annapurna Singh, Lalitha Ramakrishna Gowda, Bhagya Swamylingappa, Appu Rao Gopala Rao Appu Rao, Vishveshwariah Prakash, Pallavur Rajagopalan Ramasarma