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Neuroimaging as a Marketing Tool
Neuroimaging as a means for validating whether a stimulus such as advertisement, communication, or product evokes a certain mental response such as emotion, preference, or memory, or to predict the consequences of the stimulus on later behavior such as consumption or purchasing.
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| Number | Title | Issue Date |
| 7736683 | Method to increase the foaming capacity of spray-dried powders A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting a spray-dried composition to an external pressure and heating the comp... | 06/15/2010 |
| 7198810 | Yeast The present invention provides yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dou... | 04/03/2007 |
| 7183452 | Alkylated aromatic compositions, zeolite catalyst compositions and processes for making the same The present invention is directed to novel alkylated aromatic compositions, zeolite catalyst compositions and processes for making the same. The catalyst compositions comprise zeolite Y and mordenite zeolite having a controlled macropore structure. The present inven... | 02/27/2007 |
| 7169417 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/30/2007 |
| 7166313 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/23/2007 |
| 7109141 | Alkylated aromatic compositions, zeolite catalyst compositions and process for making the same The present invention is directed to novel alkylated aromatic compositions, zeolite catalyst compositions and processes for making the same. The catalyst compositions comprise zeolite Y and mordenite zeolite having a controlled macropore structure. The present inven... | 09/19/2006 |
| 7071370 | Mordenite zeolite alkylation catalyst The present invention is directed to a mordenite zeolite catalyst having a controlled macropore structure. The present invention is also directed to a mordenite zeolite catalyst composite and a process for preparing the catalyst composite. The catalyst composite exh... | 07/04/2006 |
| 7070820 | Coated particles containing an active The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to processes for the manufacture of such coated particles comprising (a) ... | 07/04/2006 |
| 7041863 | Zeolite Y alkylation catalysts The present invention is directed to a zeolite Y catalyst having a controlled macropore structure. The present invention is also directed to a zeolite Y catalyst composite and a process for preparing the catalyst composite. The catalyst composite exhibits reduced de... | 05/09/2006 |
| 6974788 | Zeolite Y alkylation catalysts The present invention is directed to a zeolite Y catalyst having a controlled macropore structure. The present invention is also directed to a zeolite Y catalyst composite and a process for preparing the catalyst composite. The catalyst composite exhibits reduced de... | 12/13/2005 |
| 6964935 | Mordenite zeolite alkylation catalysts The present invention is directed to a mordenite zeolite catalyst having a controlled macropore structure. The present invention is also directed to a mordenite zeolite catalyst composite and a process for preparing the catalyst composite. The catalyst composite exh... | 11/15/2005 |
| 6858240 | Carbon dioxide-hydrate product and method of manufacture thereof A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxid... | 02/22/2005 |
| 6852348 | Method of treating produce Sodium ortho-phenylphenate is admixed with water to produce a process water for treating produce. Potassium carbonate is admixed with the process water in an amount necessary to necessary to raise the specific gravity of the process water to a level whereat it will ... | 02/08/2005 |
| 6824807 | Chemical leavener system comprising acidulant precursors Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxi... | 11/30/2004 |
| 6673383 | Method for improving the performance of a food product A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system compris... | 01/06/2004 |
| 6616954 | Solvent released encapsulated yeast The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast includes Saccharomyces cerevisiae. The encapsulated compos... | 09/09/2003 |
| 6589328 | Sponges of hydrocolloids The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which... | 07/08/2003 |
| 6576276 | CO2-hydrate product and method of manufacture thereof A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, ca... | 06/10/2003 |
| 6524638 | Enhanced precooked egg product and process for formulation of precooked egg products The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or ... | 02/25/2003 |
| 6479085 | Effervescent candy bar An effervescent candy bar of a syrup-based malleable and chewable component comprising at least two masses at least one of which contains acid and at least one contains alkali and a method for its preparation or manufacture.... | 11/12/2002 |
| 6335041 | Dry composition for batter coating comprising soft wheat flour and leavening system An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation wi... | 01/01/2002 |
| 6228403 | Shelf stable brownie batter article and method of preparation A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The... | 05/08/2001 |
| 6224925 | Shelf stable brownie batter article and method of preparation A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in t... | 05/01/2001 |
| 6224924 | Shelf stable batter article and method of preparation A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agen... | 05/01/2001 |
| 6180151 | Leavened dough extrusion process A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. The impr... | 01/30/2001 |
| 6165524 | Shelf stable batter article and method of preparation A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen ... | 12/26/2000 |
| 6165533 | Method of preparing dough In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to... | 12/26/2000 |
| 6149951 | Manufacture of edible frozen products A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that t... | 11/21/2000 |
| 6080441 | Leavening acid composition A composition of matter useful as a leavening acid produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains between about 25 and about 72 percent by weight of P2 | 06/27/2000 |
| 6030654 | Composition for no fat of reduced fat bakery products Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such ... | 02/29/2000 |
| 5993883 | Sweet dough mix A sweet dough dry mix is provided which incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour. When used to make up a sweet dough, the resulting dough exhibits enhanced handling when compared with similar formulations wh... | 11/30/1999 |
| 5972374 | Chewing gum with teeth whitener A new chewing gum with teeth whitener for helping whiten and brighten teeth while helping freshen the breath. The inventive device includes an elongate gum member having a central bore extending along its longitudinal axis. Extending through the central b... | 10/26/1999 |
| 5925397 | Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of... | 07/20/1999 |
| 5922379 | Biodegradable protein/starch-based thermoplastic composition The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such as grass fiber, wood fiber, chopped straw, bagasse, etc. fu... | 07/13/1999 |
| 5882712 | Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in both batter compositions and dough compositions.... | 03/16/1999 |
| 5855942 | Method to retain carbonation in carbonated beverages and composition therefor A method and composition for enhancing retention of carbon dioxide in carbonated bottled beverages indicates the addition of a carbonic acid ester such as propylene carbonate, 1,3-butylene carbonate, diethyl carbonate, neopentylene carbonate and propylene... | 01/05/1999 |
| 5834050 | Baking mix including novel leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composi... | 11/10/1998 |
| 5773068 | Leavening system and products therefrom A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.... | 06/30/1998 |
| 5721003 | Foaming coffee creamer and instant hot cappuccino A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising gluconolactone and an alkali metal carbonate or bicarbonate. A dry mix instant hot ca... | 02/24/1998 |
| 5667836 | Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of... | 09/16/1997 |
