Atchison, KS, United States of America

Girish M Ganjyal

USPTO Granted Patents = 3 



Average Co-Inventor Count = 3.8

ph-index = 2

Forward Citations = 12(Granted Patents)


Company Filing History:


Years Active: 2011-2014

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3 patents (USPTO):Explore Patents

Title: Innovations by Inventor Girish M Ganjyal

Introduction

Girish M Ganjyal is an accomplished inventor based in Atchison, Kansas, known for his contributions to the field of food science and technology. He holds a total of 3 patents that focus on enhancing the nutritional value of food products through innovative methods.

Latest Patents

One of his notable patents is for mineral-bound starch compositions and methods of making the same. This invention provides mineral-bound starch products that enhance the absorption of nutrient minerals. The products are prepared by binding biologically active minerals to phosphorylated cross-linked starch, ensuring stability against heating in hot water while allowing for the release of bound minerals after digestion. Another significant patent involves the production of high protein expanded products. These products are created through extrusion using unique blends of ingredients, including wheat protein isolates and modified wheat starch. The process involves specific temperature and pressure conditions, resulting in a range of expanded wheat crisps and other products with high protein content.

Career Highlights

Girish has worked with notable companies such as Mgpi Processing, Inc. and MGP Ingredients, Inc. His experience in these organizations has contributed to his expertise in food processing and product development.

Collaborations

Throughout his career, Girish has collaborated with professionals like Sukh Bassi and Clodualdo C Maningat, further enhancing his innovative capabilities.

Conclusion

Girish M Ganjyal's work exemplifies the intersection of innovation and nutrition, showcasing his commitment to developing products that improve health and wellness. His patents reflect a deep understanding of food science and a dedication to enhancing the nutritional value of food products.

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