Morioka, Japan

Toshiki Nakamura




Average Co-Inventor Count = 9.9

ph-index = 2

Forward Citations = 16(Granted Patents)


Location History:

  • Iwate, JP (2011)
  • Morioka, JP (2000 - 2013)

Company Filing History:


Years Active: 2000-2013

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5 patents (USPTO):Explore Patents

Title: Innovations by Toshiki Nakamura

Introduction

Toshiki Nakamura is a notable inventor based in Morioka, Japan. He has made significant contributions to the field of cereal flour compositions, holding a total of five patents. His work focuses on enhancing the texture and quality of food products through innovative flour formulations.

Latest Patents

Nakamura's latest patents include a cereal flour composition containing wheat flour from sweet wheat and a food product using the same. The objective of this invention is to provide a cereal flour raw material that can yield products with superb texture. This composition includes wheat flour from a type of wheat that does not express certain starch synthase proteins, combined with another type of cereal flour. Another patent involves a cereal flour composition containing wheat flour from low-temperature gelatinized wheat, aimed at achieving similar texture improvements in food products.

Career Highlights

Throughout his career, Toshiki Nakamura has worked with prominent companies in the flour milling industry, including Nippon Flour Mills Co., Ltd. and Nisshin Flour Milling Co., Ltd. His experience in these organizations has contributed to his expertise in developing innovative flour products.

Collaborations

Nakamura has collaborated with several professionals in his field, including Mika Saito and Junichi Yonemaru. These partnerships have likely enhanced his research and development efforts in cereal flour innovations.

Conclusion

Toshiki Nakamura's contributions to cereal flour compositions demonstrate his commitment to improving food product quality through innovation. His patents reflect a deep understanding of wheat flour properties and their applications in the food industry.

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