Juliette Denis De Rivoyre

Title: Innovations by Juliette Denis De Rivoyre

Introduction

Juliette Denis De Rivoyre is an accomplished inventor based in East Hanover, NJ (US). She has made significant contributions to the field of food science, particularly in the area of reducing harmful compounds in baked goods. Her innovative methods have the potential to enhance food safety and quality.

Latest Patents

Juliette holds a patent for a method of reducing asparagine in whole grain flours. This method involves treating whole grains by tempering them in an aqueous solution of an asparagine-reducing composition. The treatment aims to concentrate and localize asparaginase activity in the bran and germ of the whole grains. The asparagine-reducing composition may include an asparaginase enzyme or a yeast strain capable of degrading asparagine. This innovative approach reduces asparagine in whole grains by at least about 25%, resulting in a whole grain flour with an asparagine content of no more than about 250 ppm. Additionally, the patent describes baked goods that have a reduced asparagine and acrylamide content, achieved through the use of this whole grain flour.

Career Highlights

Juliette is currently employed at Intercontinental Great Brands LLC, where she continues to develop her innovative ideas. Her work focuses on improving the nutritional profile of baked goods, making them safer for consumers.

Collaborations

Juliette collaborates with talented coworkers, including Bin Zhao and Michelle Beaver, who contribute to her research and development efforts. Their teamwork enhances the innovation process and leads to more effective solutions in food science.

Conclusion

Juliette Denis De Rivoyre's contributions to the field of food science through her innovative patent demonstrate her commitment to improving food safety and quality. Her work has the potential to make a significant impact on the industry and consumer health.