Osaka, Japan

Takuma Imada

USPTO Granted Patents = 5 

 

Average Co-Inventor Count = 9.9

ph-index = 2

Forward Citations = 5(Granted Patents)


Location History:

  • Saga, JP (2002)
  • Osaka, JP (2014 - 2020)

Company Filing History:


Years Active: 2002-2020

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5 patents (USPTO):Explore Patents

Title: Takuma Imada: Innovator in Equol Extraction Technology

Introduction

Takuma Imada is a notable inventor based in Osaka, Japan. He has made significant contributions to the field of food science, particularly in the extraction of equol from fermented soybean hypocotyls. With a total of 5 patents to his name, Imada's work has the potential to impact health and nutrition positively.

Latest Patents

Imada's latest patents include innovative methods for producing equol-containing extracts. His inventions focus on efficiently extracting useful components from equol-containing fermented soybean hypocotyls. The methods utilize an ethanol aqueous solution as an extractant, which allows for the reduction of saponin content, thereby improving the taste of the final product. This process not only enhances the extraction of equol but also glycitein, making it a valuable advancement in food technology.

Career Highlights

Takuma Imada is currently associated with Otsuka Pharmaceutical Company, Limited. His work at this esteemed organization has allowed him to further his research and development in the field of health-related products. His innovative approaches have garnered attention within the industry, showcasing his expertise and commitment to advancing food science.

Collaborations

Imada has collaborated with notable colleagues, including Michiaki Tominaga and Takao Taki. These partnerships have contributed to the development of his patents and have fostered a collaborative environment for innovation.

Conclusion

In summary, Takuma Imada is a distinguished inventor whose work in equol extraction technology is paving the way for advancements in food science. His contributions are not only innovative but also essential for improving the nutritional quality of food products.

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