1
Levente L Diosady, Leon J Rubin, Yew Min Tzeng: Production of rapeseed protein materials. The University of Toronto Innovations Foundation, Wyatt Gerber Burke and Badie, December 26, 1989: US04889921 (52 worldwide citation)

A process of treating meal containing vegetable proteins is disclosed. This process includes the step of extracting the metal with a suitable aqueous solvent in which the vegetable proteins are soluble to obtain an extraction solution. The solubility of the dissolved protein in the extraction soluti ...


2
Kekhusroo R Bharucha, Charles K Cross, Leon J Rubin: Curing of meat using organic nitrites. Canada Packers, Bacon & Thomas, June 29, 1976: US03966974 (25 worldwide citation)

The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of conventional sodium nitrite and sodium nitrite-sodium nitrate combinations. An ascorbate or isoascorbate is pr ...


3
Leon J Rubin, Levente L Diosady, Fereidoon Shahidi, Darrell F Wood: Meat curing compositions and method of use. Canadian Patents and Development, Alan A Thomson, December 17, 1985: US04559234 (17 worldwide citation)

Compositions for curing meats comprising dinitrosyl ferrohemochrome and at least one antioxidant, at least one sequestering agent and at least one antimicrobial agent. Such compositions bestow similar color, flavor, and microbiological stability as that associated with nitrite-treated meats.


4
Levente L Diosady, Leon J Rubin, Csaba G Tar: Extraction of particulate materials. The University of Toronto Innovations Foundation, Wyatt Gerber Burke and Badie, August 22, 1989: US04859371 (12 worldwide citation)

A method of extracting components from particulate materials is disclosed. The method includes the steps of mixing the particles with a first extraction solvent to provide a slurry. The slurry is then passed through an extraction zone. A second extraction solvent is passed countercurrently to the sl ...


5
Leon J Rubin, Levente L Diosady, Colin R Phillips: Solvent extraction of oil bearing seeds. University of Toronto Innovations Foundation, Lalos Leeds Keegan Lett Marsh Bentzen & Kaye, July 17, 1984: US04460504 (10 worldwide citation)

This invention relates to a process for the extraction of oilseeds and oilseed materials with two mutually immiscible solvents, the first solvent comprising a lower alkanol containing dissolved ammonia, and the second solvent comprising a lower alkane or halogenated lower alkane. The process yields ...


6
Kekhusroo R Bharucha, Leon J Rubin, Charles K Cross: Control of nitrosamine formation in nitrite cured meat. Canada Packers, Bacon & Thomas, May 9, 1978: US04088793 (9 worldwide citation)

Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usually attained during frying, grilling or broilin ...


7
Kekhusroo R Bharucha, Charles K Cross, Leon J Rubin: Acetals and ketals of ascorbic acid and anti-nitrosamine compositions and methods using same. Canada Packers, Bacon & Thomas, March 27, 1979: US04146651 (6 worldwide citation)

Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating meats with same and meat products containing sa ...


8

9
Kekhusroo R Bharucha, Leon J Rubin, Charles K Cross: Control of nitrosamine formation in nitrite cured meat by use of aromatic primary amines. Canada Packers, Bacon & Thomas, August 2, 1977: US04039690 (4 worldwide citation)

The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.


10
Kekhusroo R Bharucha, Leon J Rubin, Charles K Cross: Control of nitrosamine formation in nitrite cured meat. Canada Packers, Bacon & Thomas, February 28, 1978: US04076849 (3 worldwide citation)

The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, in the curing mixtures or to treat the cured meat.