Other

University of Colorado

Oncology Sciences Corporation

Loretta M Zapp

Thomas J Slaga

Jifu Zhao

Mark Lange

Mark S Lang

Brian Slaga

Alan Andrews

Sean Traci

Christine Fields

Allison Minton

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first 'pre-soaked.' Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same

Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same

Method for enhancing post-processing content of beneficial compounds in beverages

A therapeutic method and associated compound for ameliorating alcohol intoxication and preventing and/or reducing hangover symptoms. Glucaric acid, any salt thereof, and/or any derivative or metabolized form thereof is provided in therapeutic dosage, before and/or after the intake of alcohol.

Therapeutic agent for the use in reducing alcohol intoxication and reducing or eliminating the negative side effects associated with alcohol ingestion

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first &ldquo;pre-soaked.&rdquo; Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.

Method for enhancing post-processing content of beneficial compounds in foodstuffs made with cocoa beans

Growing community of inventors

Austin, TX, United States of America

Loretta M Zapp