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Method for isolation of anthocyanin-mixtures from plant materials.
TS-036614 — A mixed-mode method for the isolation of anthocyanin-mixtures from plant materials.
Many biological studies currently rely on the extraction and fractionation of high purity pigments known as anthocyanins from fruits and vegetables, due to their ability to provide color and potential for increased health benefits. As a result of these benefits, anthocyanins have many applications…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Giusti, M. Monica "Monica"; Simmons, Steven
  • Licensing Officer: Flammang, Ann Marie

Automating the quantification of color space parameters from Visible Spectrum Absorbance
TS-036603 — Verbal communication of color is challenging, therefore mathematically-standardized color spaces are used. ColorBySpectra is software that in one click can convert large sets of absorbance data obtained from a simple spectrophotometer into color spaces: Hunter Lab, CIEL*c*h* and CIEL*a*b*. It reduces time for data collection, and sample volume and equipment needs. The software is useable on multiple platforms and would be useful in food science or other industries interested in precise color information.
There are several commonly used color spaces that quantify perceived color which include Hunter Lab, CIELab, and CIELch. To obtain these values, samples are usually presented to a colorimeter one sample at a time. Obtaining color data can be time consuming for many samples, and special equipment d…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Farr, Jacob; Giusti, M. Monica "Monica"
  • Licensing Officer: Flammang, Ann Marie

Black Goji Anthocyanins for Natural Food Colorant
TS-034593 — Extracted anthocyanins from Black Goji fruits (Lycium ruthenicum Murr) that can be used in the food industry as a potential source of natural color in a wide pH range.
Americans spend about 90 percent of their food budget on processed foods, almost all of which contain a plethora of additives. One of the most frequently used food additives is artificial coloring, and in the past synthetic food colorants were most popular. Increasingly however, public demand has …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Giusti, M. Monica "Monica"; Tang, Peipei
  • Licensing Officer: Flammang, Ann Marie

Novel Antimicrobials to Control Campylobacter
TS-034486 — Twelve novel small molecule compounds that are bactericidal to control diverse strains of Campylobacter without adversely affecting the host or inducing resistance in bacteria. Resultant compounds can be used to develop effective treatments for Campolybacter infections in human and veterinary medicine.
Campylobacter is the global leading cause of foodborne diarrheal disease in humans, and has also been associated with fatal conditions such as Guillain-Barré syndrome, Miller Fisher syndrome, and functional bowel diseases. Moreover, this decade it is projected to remain one of the top ten i…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Rajashekara, Gireesh; Acuna, Ulyana Munoz; Antwi, Janet; Carcache de Blanco, Esperanza; Fuchs, James; Kumar, Anand; Nislow, Corey; Pascall, Melvin
  • Licensing Officer: Dahlman, Jason "Jay"

Jet-Mixing Reactor for ZIF Nanomaterial Synthesis Using Stoichiometric Amounts of Reactants
TS-031211 — A method for the continuous and high yield synthesis of ZIF nanomaterials (<100 nm) using stoichiometric amounts of reactants with a jet-mix reactor.
A zeolitic imidazolate framework (ZIF) is a type of metal-organic framework (MOF) that can be used as a catalyst in membranes and for gas adsorption applications. These porous structures can be exposed to high temperatures and can remain stable after boiling in water or solvents, which makes them …
  • College: College of Engineering (COE)
  • Inventors: Brunelli, Nicholas "Nick"; Parulkar, Aamena
  • Licensing Officer: Wohlgamuth, Christopher

Paired Lewis Acid Site Zeolite Catalysts for the Selective Conversion of Glucose to Fructose
TS-030928 — A zeolite catalyst with a unique chemical structure that utilizes paired Lewis acid sites to increase the catalytic selectivity for the isomerization of glucose and other sugars into fructose.
Fructose is a key compound in the food and fermentation industries that is typically produced via the enzymatic isomerization of glucose. The enzymes used to efficiently convert glucose to fructose are expensive to manufacture and sensitive to processing conditions. An alternative approach is to d…
  • College: College of Engineering (COE)
  • Inventors: Brunelli, Nicholas "Nick"; Deshpande, Nitish; Parulkar, Aamena
  • Licensing Officer: Wohlgamuth, Christopher

Simple Suppers: An Educational Cooking and Nutrition Curriculum for Limited-Resource Families
TS-015226 — An extensive collection of inexpensive, well-balanced meals with an accompanying series of lessons packed with fun activities to advance nutritional knowledge and family engagement.
Food insecurity within a household is directly associated with a family’s lack of available resources. Low-income families can often find it difficult to provide enough food, which can cause a reduction in food consumption, disruptive eating patterns, or other unhealthy eating habits. When f…
  • College: College of Education & Human Ecology
  • Inventors: Gunther, Carolyn; Kennel, Julie; Rogers, Catherine "Katy"
  • Licensing Officer: Flammang, Ann Marie

Pressure Resistant pH Meter
TS-015125 — A novel device for measurement of pH over a wide range of pressures and in electrically noisy environments
A pH Meter is an electrical device that is used to measure the concentration of hydrogen ions in a given solution. This solution is often liquid, but can also be used to measure the pH of semi-solid substances. The resulting data indicates whether the solution is acidic or basic, but this discover…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Sastry, Sudhir; Samaranayake, Chaminda
  • Licensing Officer: Flammang, Ann Marie

Paenibacterin: A Broad Spectrum Antimicrobial
TS-014990 — Paenibacterin is a new broad-spectrum antimicrobial agent produced by Paenibacillus thiaminolyticus OSY-SE
Antibiotic resistance occurs when bacteria mutate or acquire antibiotic resistant genes from another bacterium. Once this change occurs, the bacteria prevent the antibiotic from controlling or killing a bacterial growth (APUA). This results in the growth and proliferation of bacteria with a strong…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Yousef, Ahmed; Guo, Yaoqi; Huang, En; Yuan, Chunhua; Zhang, Liwen "Liwen"
  • Licensing Officer: Flammang, Ann Marie

Anthocyanin Purification Method
TS-014932 — A highly pure and efficient method for anthocyanin purification from fruits and vegetables
Anthocyanins are natural pigments responsible for the vivid red to blue colors of many fruits and vegetables. As highly consumed dietary antioxidants, anthocyanins are receiving increasing attention due to their potential health benefits. Growing evidence from epidemiological, cell culture, animal…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: He, Jian; Giusti, M. Monica "Monica"
  • Licensing Officer: Flammang, Ann Marie

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