1
Shiowshuh Sheen, John H Moyer, Simon Gagel: Microwavable susceptor and method of using same. DCA Food, Amster Rothstein & Ebenstein, April 4, 1995: US05403998 (13 worldwide citation)

A susceptor for use in the microwave cooking of food, includes a first plastic film, a second plastic film, and a semi-liquid lossy material disposed intermediate the first and second films. The lossy material includes glycerine, sucrose ester, and chloride salt, 25 grams of the lossy material in a ...


2
Shiowshuh Sheen, John Moyer, Simon Gagel: Microwavable fry-like cooking process. DCA Food, Amster Rothstein & Ebenstein, February 15, 1994: US05286504 (11 worldwide citation)

A fry-like microwave cooking process for producing food with a crisp exterior and a soft, tender interior includes the steps of applying an edible hydrophilic lossy susceptor to at least a portion of the surface of the food bearing a moisture-retardant edible barrier layer, and microwave cooking the ...


3
Shiowshuh Sheen, Marc Baggen, Joseph Panarisi, Alan J Slesinski: Process for making snack foods having two or more filled axial cavities. Bestfoods, Ellen Plotkin, April 23, 2002: US06375997 (11 worldwide citation)

A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ropes having two or more axial cavities which c ...


4
Wei Daw A Lin, Shiowshuh Sheen, Vito Vita, John H Moyer: Intermediate stabilized comestible and method of making same. Kerry Ingredients, Griffin Butler Whisenhunt & Kurtossy, April 29, 1997: US05624697 (8 worldwide citation)

A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activ ...


5
Simon Gagel, ShiowShuh Sheen, John Moyer: Process for preparing tender, juicy microwaveable meat. DCA Food, Amster Rothstein & Ebenstein, January 24, 1995: US05384140 (6 worldwide citation)

In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na.sup.+ /K.sup.+ /Ca.sup.++ of 2-10/1-6/1-4, the contact continuing until t ...


6
Shiowshuh Sheen, Marc Baggen, Joseph Panarisi, Alan J Slesinski: Nozzle for making snack foods having two or more filled axial cavities. Bestfoods, Norris McLaughlin & Marcus, December 11, 2001: US06328550 (3 worldwide citation)

A multiple extrusion nozzle having an outer extrusion segment and an inner extrusion segment for extrusion of casing, particularly potato dough casing material, having two or more axial cavities.


7
Shiowshuh Sheen, Marc Baggen, Joseph Panarisi, Alan J Slesinski: Extruded potato casing and method of making. Bestfoods, Ellen Plotkin, May 7, 2002: US06383535 (3 worldwide citation)

A casing dough and food composition and hand held convenience food product comprising potato shreds, cellulose gum and starch, and methods for making same. The casing material may be hollow and filled with savory filling materials. The cellulose gum and starch form a film at the exposed surfaces of ...


8
Nam H Oh, Shiowshuh Sheen: Process of making instant pasta with improved cooking quality. Bestfoods, April 1, 2003: US06541059 (1 worldwide citation)

A process for making pre-cooked pasta from freshly extruded pasta dough and pastas made by the method. The process involves steaming freshly extruded pasta dough, soaking the steamed dough, removing excess moisture from the surface of the pasta dough and toasting. The desired textural attributes can ...


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Nam H Oh, Shiowshuh Sheen: Instant pasta with improved cooking quality. Unilever Patent Department, October 10, 2002: US20020146485-A1

A process for making pre-cooked pasta from freshly extruded pasta dough and pastas made by the method. The process involves steaming freshly extruded pasta dough, soaking the steamed dough, removing excess moisture from the surface of the pasta dough and toasting. The desired textural attributes can ...