This inventor holds 1 USPTO granted patent. Top assignee: Campina B.v.. Active years: 2004.
Company Filing History:
Years Active: 2004
Title: Debra Ann Merrill: Innovator in Gluten-Free Peptide Preparation
Introduction
Debra Ann Merrill is a notable inventor based in Downsville, NY (US). She has made significant contributions to the field of food science, particularly in the development of gluten-free products. Her innovative approach has led to the creation of a unique method for producing gluten-free peptide preparations.
Latest Patents
Debra holds 1 patent for her invention titled "Method for producing a gluten-free peptide preparation and preparation thus obtained." This invention relates to a method for producing a glutamine-rich gluten-free peptide preparation from gluten protein. The process involves enzymatically hydrolyzing wheat gluten using one or more proteases to obtain a hydrolysate. The hydrolysate is then acidified to a pH between 4 and 5, followed by filtration to obtain the desired glutamine-rich gluten-free peptide preparation.
Career Highlights
Debra has established herself as a key figure in her field through her innovative work. She is currently associated with Campina B.V., where she continues to explore advancements in food technology. Her dedication to improving gluten-free options has made her a valuable asset in the industry.
Collaborations
Debra has worked alongside her coworker, Edward Allan Hunter, contributing to the development of innovative food solutions. Their collaboration has focused on enhancing the quality and availability of gluten-free products.
Conclusion
Debra Ann Merrill's contributions to the field of gluten-free food technology highlight her innovative spirit and commitment to improving dietary options for individuals with gluten sensitivities. Her work continues to inspire advancements in food science and technology.