Company Filing History:
Years Active: 1998-2003
Title: Innovator Karoly Kobrehel: Pioneering Research in Food Science and Protein Detoxification
Introduction: Karoly Kobrehel, based in Montpellier, France, is a distinguished inventor with a portfolio of 7 patents. His groundbreaking research focuses on the innovative applications of thiol redox proteins in improving the quality of food products and detoxifying harmful proteins. His expertise is instrumental in the development of methods that enhance both the safety and nutritional value of cereal products.
Latest Patents: Kobrehel’s latest patents include transformative technologies such as the use of thiol redox proteins for reducing protein intramolecular disulfide bonds, particularly aimed at enhancing cereal products, dough, and baked goods. One key method involves mixing dough ingredients with reduced thioredoxin and wheat flour, resulting in stronger dough and higher loaf volumes. Additionally, he has made significant strides in methods for inactivating snake, bee, and scorpion toxins through the use of thiol redox agents. His research also highlights the reduction of protease inhibitors like Kunitz and Bowman-Birk trypsin inhibitors, which, when reduced, lose their inhibitory properties and become more susceptible to heat and proteolysis.
Career Highlights: Kobrehel is an integral part of the University of California, where he contributes his profound knowledge to the field of food science and protein chemistry. His innovative ideas and methods showcase his commitment to improving food safety and quality through scientific advancements.
Collaborations: Throughout his career, Kobrehel has collaborated with notable colleagues such as Bob B. Buchanan and Boihon C. Yee, further enriching his work with diverse insights and expertise. These partnerships underscore the collaborative effort in pushing the boundaries of food science and technology.
Conclusion: Karoly Kobrehel stands out as a forward-thinking inventor, whose work significantly impacts the food industry by enhancing the quality of products and addressing safety concerns. His contributions through his patents not only reflect his ingenuity but also mark a vital step in the intersection of protein chemistry and food technology.