Cassone
Angela Cassone, Bari IT
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20120034339 | PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS - The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods. | 02-09-2012 |
20140065262 | METHOD FOR PARTIAL DEGRADATION OF GLUTEN - The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content. | 03-06-2014 |
Antonio Cassone, Roma IT
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20100285109 | TRUNCATED SECRETORY ASPARTYL PROTEINASE 2 - The present invention relates to a truncated form of the secretory aspartyl proteinase 2 (Sap2), as well as to nucleic acid molecules encoding same. This truncated Sap2 polypeptide (tSap2) is surprisingly stable and devoid of enzymatic activity but retains full immunogenicity upon intravaginal administration and confers full protection against intravaginal challenge by the | 11-11-2010 |
20110237577 | BICYCLIC PEPTIDOMIMETIC INHIBITORS OF ASPARTYL-PROTEASES FOR THE TREATMENT OF INFECTIOUS DISEASES - The present invention refers to 3-aza-bicyclo[3.2.1]octane derivatives of general formula (I) their preparation, use and pharmaceutical compositions useful in the treatment of pathologies associated with microbial pathogens expressing aspartyl-protease activity. | 09-29-2011 |
20140193445 | Truncated Secretory Aspartyl Proteinase 2 - The present invention relates to an isolated truncated form of the secretory aspartyl proteinase 2, as well as to nucleic acid molecules encoding same. The present invention also relates to a composition comprising an isolated truncated form of the secretory aspartyl proteinase 2, as well as to nucleic acid molecules encoding same. | 07-10-2014 |
Antonio Cassone, Rome IT
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20090081196 | Medicaments for fungal infections - The protein CAMP65p of | 03-26-2009 |
20090214566 | Protective anti-glucan antibodies with preference for beta-1,3- glucans - Anti-β-1,3-glucan antibodies have been found to be protective against systemic fungal infection with | 08-27-2009 |
20100297130 | PROTECTIVE ANTI-GLUCAN ANTIBODIES WITH PREFERENCE FOR BETA-1,3-GLUCANS - Anti-β-1,3-glucan antibodies have been found to be protective against systemic fungal infection with | 11-25-2010 |
20110059120 | GLUCAN-BASED VACCINES - Anti-glucan antibodies have been found to be protective against systemic fungal infection with | 03-10-2011 |
20120107316 | PROTECTIVE ANTI-GLUCAN ANTIBODIES WITH PREFERENCE FOR BETA-1,3-GLUCANS - Anti-β-1,3-glucan antibodies have been found to be protective against systemic fungal infection with | 05-03-2012 |
20130171187 | GLUCAN-BASED VACCINES - Anti-glucan antibodies have been found to be protective against systemic fungal infection with | 07-04-2013 |
Domenico Cassone, Branchburg, NJ US
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20090238935 | PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF - A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 09-24-2009 |
20110008494 | PRODUCTION OF BAKED SNACK CHIPS WITH IRREGULAR SHAPE HAVING NOTCHED EDGES - Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern. | 01-13-2011 |
20120189757 | PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF - A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 07-26-2012 |
20120196013 | PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF - A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 08-02-2012 |
Domenico R. Cassone, Branchburg, NJ US
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20140099421 | METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR - A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component. | 04-10-2014 |
20140106052 | STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING - Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of the coarse bran and germ fraction which are ground in the first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. The bran and germ fractions may be combined, subjected to stabilization, and combined with the endosperm fraction to obtain a stabilized whole grain flour. | 04-17-2014 |
Giuseppe Cassone, Torino IT
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20090122706 | Method for Managing Resources in a Platform for Telecommunication Service and/or Network Management, Corresponding Platform and Computer Program Product Therefor - A method and system for managing resources in telecommunications services and networks. The method and system regard execution of processes by distributed agents on processing machines to perform predetermined tasks on the network, and are characterized by setting target data including goals on processes and constraints on resource utilization to be met by the system; monitoring computational resources utilization and processes execution by agents, and collecting performance data representative of resource utilization and process execution; comparing the collected performance data with the set data, a penalty being established when performance data do not fulfill target data; and re-allocating resources for process execution by agents so as to minimize the penalty determined on the basis of the comparison. | 05-14-2009 |
Jean Cassone, Beijing CN
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20100049659 | Method, device, server and system for identity authentication using biometrics - A method, a device, a server and a system for authenticating the identity with the biological character in an authenticating system, the authenticating system at least includes a local device and an authenticating server, wherein the method comprises the following steps: inputting step, inputting the biological character data in the local device by a biological character sensor; matching step, matching the input biological character data with the original biological character data pre-stored in the memory of the local device; first identification code producing step, producing the first identification code in the local device if the input biological character data is matched with the original biological character data pre-stored in the memory; and authenticating step, sending the first identification code to the authenticating server, authenticating the first identification code by the authenticating server in order to authorize the system to perform the authorized operation. | 02-25-2010 |