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Automated analytical bioreactor for producing rare secondary metabolites
TS-039273 — A bioreactor that facilitates rapid and automatic (or semiautomatic) monitoring and measuring of rare biological and metabolic events.
A typical fermentor or bioreactor is designed to run batch processes and product information is gathered only at the end of the runs. In such a system, many intermediate metabolites or reaction products are not detected or monitored. Some of these intermediates could be valuable compounds produced…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Yousef, Ahmed; Kasler, David
  • Licensing Officer: Flammang, Ann Marie

Nonthermal inactivation of microorganisms using combination of shear and electric fields
TS-037864 — A method to inactivate microorganisms in a fluid without degrading certain properties, by using both mechanical shearing and electric fields.
The US FDA requires all manufactures to subject juice products to a 5-log reduction in the number of the most resistant pathogens. Currently, the most widely used method to inactivate pathogenic bacteria from foods and biological fluids involves the application of heat. However, the food industry …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Sastry, Sudhir; Heskitt, Brian; Mok, Jin Hong; Pyatkovskyy, Taras; Yousef, Ahmed
  • Licensing Officer: Flammang, Ann Marie

Use of Pyranoanthocyanins as a Stable Natural Colorant
TS-036818 — A stable natural colorant derived from fruit and vegetable pigments, with enhanced resistance to bleaching for food applications.
Anthocyanins are pigments in fruits and vegetables that have application as a natural colorant in foods. Their use in juices and beverages, currently the largest market for synthetic dyes in the food industry, is limited due to the fortification of Vitamin C which results in rapid color loss, know…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Farr, Jacob; Giusti, M. Monica "Monica"
  • 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

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

Device and Container for the Reheating and Sterilization of Contents
TS-014892 — A compact, resealable container that allows for rapid and uniform heating for food sterilization
Typically, packaged foods that are sterilized using conventional, external hot media need to be heated for long periods of time to ensure that the slowest heating regions within the package achieve sterility. This results in significant nutritional and quality loss in the overheated portions of th…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Sastry, Sudhir; Heskitt, Brian; Jun, Soojin; Mahna, Ritesh; Marcy, Joseph
  • Licensing Officer: Flammang, Ann Marie
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