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Food Research Institute Prague, RADIOVa 7, PRAHA 10 

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e-mail: vupp@vupp.cz 


Offer Patents and Utility models

contact
Ing. Slavomira Vavreinova, CSc.
phone: +420 296 792 302
e
-mail: S.Vavreinova@vupp.cz



Patent No. 293596 Thermal sterilization of dried egg white

Patent No. 295501 Vacuum hermetic wrapping with the vacuum break down indicator

Patent No. 298318 Method for receiving of minimal DNA parts using polymer chain reaction (PCR)

Patent No. 298944 Isolation of chitin-glucan complex of mould mycelia by autolysis and enzymatic hydrolysis

Patent No. 299782 A way of fermentative production of ethanol and/or yeast biomass

Patent No. 299887 A way of production of dried yolk

Patent No. 299903 Isolation of polysaccharide complex of cell walls of mould mycelia by chemical hydrolysis

Patent No. 300210 Method of removing sugar from egg white and gumbo

Patent No. 300697 Functional symbiotic edible food packages

Patent No. 301416 Heat sterilization method of spices with subsequent recovery of aromatic substances

Patent No. 302040 Ingredient increasing efficiency of ethanol fermentation production

Patent No. 303297 Device for nozzleless centrifugal production of nanofibers and micro-fibers on surface of rotating cylinders

Patent No. 303298 Method of nozzleless centrifugal manufacture of nanofibers and micro-fibers using rotating cylinders with profiled surface and apparatus for making the same

Patent No. 303557 Method of inactivating insects by means of controlled atmosphere and apparatus for making the same

Patent No. 303827 Semicontinuous fermentation process for preparing ethanol, complex of whey proteins and yeast biomass from whey

Patent No. 304076 Fresh carrot juice without active Dau c1 allergen

Patent No. 304077 Fresh apple juice with eliminated reactivity of Mal d1 allergen

Patent No. 304157 Decontamination method of vegetables with peroxyacetic acid

Patent No. 304200 Food preparation containing fresh hop and process for preparing thereof

Patent No. 304304 Mushroom growing substrate

Patent No. 304352 Apparatus for obtaining a portion of reusable waste when processing wood to sawn timber

Patent No. 304491 Protein-containing low-caloric supplementary food and process for producing thereof



Utility model No. 14449 Homogenizer for loose materials with heat and humidity regulation

Utility model No. 14836 Gluten-free mixture for preparing gluten-free articles

Utility model No. 14542 Strainer with active components

Utility model No. 16072 Food with naked barley

Utility model No. 16701 Processed product with vegetable raw material addition

Utility model No. 16972 Food with naked oat

Utility model No. 17274 Aple-vegetable mixture

Utility model No. 17443 Immunoanalytic kit for determining allergens of egg white in foodstuffs

Utility model No. 17464 Nontraditional natural carriers of aromatizing and dyeing substances

Utility model No. 17623 Immuno set for estimation of cow milk allergen beta-globuline

Utility model No. 17642 Two-component biologically degradable tissue adhesive for medicinal use

Utility model No. 17659 Aple-broccoli mixture

Utility model No. 17874 Nonalcoholic fermented whey drink with lactulose

Utility model No. 17971 Spread or dressing with buckwheat and soya tofu

Utility model No. 18263 An appliance for shaping and stabilization of products from a protein mix under water surface

Utility model No. 18533 Immunologial kit for determination of beef serum albumin in foods

Utility model No. 18534 Immunological kit for determination of a cow’s milk allergene, caseine, in foods

Utility model No. 18552 A synbiotic fermented milk and/or whey beverage

Utility model No. 18714 Chickpea spread or dressing with fish oil

Utility model No. 18715 Cereal purée with apple fibre

Utility model No. 18928 Beer with elevated content of rutin

Utility model No. 19090 Fresh apple juice with suppressed reactivity of allergen Mal d1

Utility model No. 19091 Fresh carrot juice without active allergen Dau c1

Utility model No. 19142 Non-milk deserts

Utility model No. 19144 Rutin-containing beverage

Utility model No. 19230 Rutin-containing milling grain mixture

Utility model No. 19427 Immuno-analytic kit for determination of mustard proteins in foodstuffs

Utility model No. 19483 Combined protein for food processing

Utility model No. 19556 Hypoallergenic bacterial culture for preparing fermented functional foods

Utility model No. 19629 Bakery product containing rutin

Utility model No. 19640 Device for processing combined protein under water surface

Utility model No. 19703 Buckwheat-barley beer

Utility model No. 19855 Food with Tartarian buckwheat

Utility model No. 19868 Mixture for food with Tartarian buckwheat

Utility model No. 20005 Composition for stimulation growth of cells in tissue cultures

Utility model No. 20021 Gelatin (fish)

Utility model No. 20022 Gelatin (chicken)

Utility model No. 20493 Fermented functional food with reduced content of phenylalanine and lactose

Utility model No. 20514 Bread with addition of unconventional pulses

Utility model No. 20614 Mixture for bread with non-traditional pulses

Utility model No. 20672 Admixture to increase efficiency of ethanol fermentation production

Utility model No. 20693 Natural food supplement originating from cabbage processing

Utility model No. 20879 Plant dessert with sea buckthorn

Utility model No. 20880 Rice butter with addition of sea organism raw materials

Utility model No. 20902 Milk-free rice mush

Utility model No. 20903 Milk-free salty butter

Utility model No. 20913 Natural edible package for foods or medicaments

Utility model No. 20924 Vegetable beverage with addition of dry whey

Utility model No. 20925 Curd cream with carthamus oil

Utility model No. 21285 Ingredient to increase efficiency of ethanol fermentation production

Utility model No. 21423 Grape juice with low glycid

Utility model No. 21424 Biofuel made from animal fats

Utility model No. 21488 Device for non-toxic, efficient, environment friendly inactivation of isect pests based on controlled atmosphere in stored grains with maintenance of biological quality thereof

Utility model No. 21502 Cold tomato-broccoli sauce

Utility model No. 21612 Milk-free sweet spread

Utility model No. 21712 Salty milk-free butter

Utility model No. 21725 Rape juice enriched with resveratrol

Utility model No. 21830 Device to carry out insect inactivation by means of controlled atmosphere

Utility model No. 21951 Fruit-vegetable juice

Utility model No. 21967 Rice spread with algae and vegetables

Utility model No. 21968 Vegetable drink with addition of liquid whey

Utility model No. 22019 Natural product from cabbage processing

Utility model No. 22020 Milk-free sunflower beverage

Utility model No. 22035 Fruit-vegetable juice

Utility model No. 22036 Pressurized fruit-vegetable juice

Utility model No. 22224 Natural product for industry from cabbage processing

Utility model No. 22225 Natural product for industry from cabbage processing

Utility model No. 22359 Milky hypoallergenic composition for adolescent and mature population

Utility model No. 22454 Thermally macerated grape-juice with addition of L-ascorbic acid

Utility model No. 22545 Apparatus for manufacture of porous hydrogel foams

Utility model No. 22704 Device for nozzleless centrifugal production of nanofibers and micro-fibers on surface of roatating cylinders

Utility model No. 22711 Apparatus for nozzleless centrifugal manufacture of nanofibers using rollers with profiled surface

Utility model No. 22809 Substrate for cultivation of mushrooms

Utility model No. 22829 Mushroom cultivation substrate

Utility model No. 23420 Food preparation with fresh hop

Utility model No. 23578 Non-fermented beverage

Utility model No. 23579 Tea  beverage

Utility model No. 23580 Coffee  beverage

Utility model No. 23618 Immunoanalytical kit for determining peanut proteins in foodstuffs

Utility model No. 23626 Fermented beverage

Utility model No. 23628 Fermented beverage

Utility model No. 23731 Food with elevated content of whey proteins

Utility model No. 23739 Food containing whey proteins

Utility model No. 23740 Butter containing whey proteins

Utility model No. 23774 Buckwheat caramel and coloring malt

Utility model No. 23822 Nutrition valuable complex of whey proteins and yeast biomass

Utility model No. 23886 Smoked food containing whey proteins

Utility model No. 24044 Pulses, particularly soybeam with reduced content of alpha-galactosides and microorganisms

Utility model No. 24045 Submersibly germinated soybean with minimum microbial contamination and reduced content of alpha-galactosides

Utility model No. 24072 Gluten-free mixture of naturally gluten-free starting materials

Utility model No. 24183 Apparatus for obtaining a portion of reusable waste when processing wood to sawn timber

Utility model No. 24595 Apparatus with variable geometry for centrifugal production of microfibers and nanofibers

Utility model No. 24600 Device for carrying out non-toxic inactivation of insects in cereals within a large-volume transporting fabric bags

Utility model No. 24657 Vegetable juice based on pickled cabbage juice

Utility model No. 24718 Milk spread or dessert with flavoring component based on moldings

Utility model No. 24719 Flavoring component based on moldings

Utility model No. 24724 Vegetable dessert with wolfberry

Utility model No. 24725 Synbiotic yoghurt containing probiotics and fructans

Utility model No. 24747 Mixed fruit-vegetable and vegetable juice with addition of inuline, lecithin and fruit syrup

Utility model No. 24817 Mixed fruit-vegetable and vegetable juice with addition of inuline, lecithin and fruit syrup

Utility model No. 25359 Low-energy yoghurt containing stevio glycosides

Utility model No. 25359 Debittered concentrate of amaranth proteins with increased content of calcium and magnesium



Our departments offer the following services

Department of Nutritive Substances
dep. head: Ing. Dana Gabrovska / e-mail: d.gabrovska@vupp.cz

  • analyses of food raw materials and products (proteins, saccharides, amino acids, gliadin, fat, fatty acids, vitamins A, B1, B2, B6, C, E, niacin, carotens, pantothenic acid, folic acid, minerals, iodine, soluble and insoluble dietary fibre, lactose)

  • antioxidant activity determination

  • allergen substances determination

  • sensorial analysis of food raw materials and products

  • development of formulas and recipes for products for special and dietetic nutrition (e.g. for diabetes, celiakia, phenylketonuria) including nutraceutics

  • development of formulas and recipes from non-traditional raw materials

  • expert consultations on the production of special and dietetic nutrition

Department of Quality Features and Microbial Products
dep. head: Ing. Alexandra Proskova / e-mail: a.proskova@vupp.cz

  • processing of microbial biomass to fluid-dried or spray-dried food and feed additives

  • provision of know-how regarding the biosynthesis of microbial biomass enriched with biologically bound trace elements

  • provision of pure cultures listed in the catalogue of the collection of microorganisms

  • maintenance of active industrial inoculum for production of feed or food yeast

  • development of methods for preparative isolation of proteins from a supplied sample of raw material

  • development of HPLC/FPLC methods for separation for mixed proteins

  • proofs of adulteration of pure instant coffee, sunflower, soybean and olive oils, pure butter and honey

  • detection of thermal treatment of milk declared as pasteurised or UHT

  • determination of monosaccharides, oligosaccharides, fatty acids and sterols in foods and raw materials

Department of Microbiology and Food Hygiene
dep.head
: RNDr. Vladimir Erban, CSc. / e-mail: v.erban@vupp.cz

  • basic microbiological analyses of foods and raw materials

  • laboratory lyophilisation of samples up to 1 or 8 litre volume

  • help in HACCP system implementation

  • predictive microbiology to model possible pathogen growth in food production processes

  • determination of beta- glucans in cereals and mushrooms

  • determination of water activity and pH of foods

Department of Technical Policy
dep. head
: Ing. Ctibor Perlín, CSc. / e-mail: c.perlin@vupp.cz

  • complete technical and advisory support in the sphere of Integrated pollution prevention and control (IPPC)

  • elaboration of a technical statement supporting the integrated permit application by FRIP experts

  • presentation of information on best available techniques (BAT) and pertinent reference documents (BREF) elaborated by the EU Working Group

  • organization of technical workshops with experts for associations of food industries, food producers and all persons in food processing community interested in IPPC

  • consultancy in elaboration of an appeal against the decision on the integrated permit application

Department of Food Engineering
dep. head: Ing. Milan Houška, CSc. / e-mail: m.houska@vupp.cz

  • determination of mechanical, rheological, thermal and pouring properties of foods

  • services of the database of physical properties of foods (provision of numerical data on rheological, thermal, mass, electrical and other properties)

  • design, calculations and experimental verification of processes and equipment

  • testing of machinery and equipment

  • consultancy concerning microwave technology implemented in food processing and development and production of convenience meals intended

  • primarily for final treatment with microwave and hot-air heating

  • measurement of food temperatures in cooling chain using fluoroptic system and thermocamera

  • microbial decontamination of powdered foods with dry heat

  • development and verification of high pressure pasteurization of various kinds of foods

  • mathematical modelling of thermal processes

 


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