Tiburon, CA, United States of America

Max P Beauvais


Average Co-Inventor Count = 1.6

ph-index = 5

Forward Citations = 64(Granted Patents)


Company Filing History:


Years Active: 1981-1992

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8 patents (USPTO):Explore Patents

Title: Max P Beauvais: Innovator in Mushroom Processing

Introduction

Max P Beauvais is a notable inventor based in Tiburon, CA (US), recognized for his contributions to the food processing industry, particularly in mushroom processing. He holds a total of 8 patents, showcasing his innovative approach to enhancing the quality and yield of mushroom products.

Latest Patents

Among his latest patents is a method of processing mushrooms using starch, gum, protein, and water. This salt-free treatment liquid comprises waxy rice starch, xanthan gum, pure dry egg white protein, and water. After the mushrooms are impregnated with this treatment, they are blanched in water at a temperature of approximately 90°C to 100°C. During this blanching process, the treatment liquid jells within the mushrooms, resulting in a product that boasts improved taste, texture, and increased yield.

Career Highlights

Max P Beauvais has made significant strides in the field of food technology. His innovative methods have not only advanced the processing of mushrooms but have also set new standards in the industry. His work reflects a deep understanding of food science and a commitment to improving food quality.

Collaborations

Throughout his career, Beauvais has collaborated with various professionals, including Raymond E Camezon. These partnerships have contributed to the development and refinement of his patented methods.

Conclusion

Max P Beauvais stands out as a key figure in the innovation of mushroom processing techniques. His patents reflect a dedication to enhancing food quality and yield, making a lasting impact on the industry.

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