Food or edible material: processes – compositions – and products – Processes – Heating above ambient temperature
Reexamination Certificate
2011-06-28
2011-06-28
Heggestad, Helen F (Department: 1789)
Food or edible material: processes, compositions, and products
Processes
Heating above ambient temperature
C426S518000, C426S524000, C426S615000
Reexamination Certificate
active
07968137
ABSTRACT:
A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds.
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Khairullah Abizer M.
Montgomery Ingrid A.
Swanson Wade H.
Heggestad Helen F
McDermott Will & Emery LLP
Olam West Coast, Inc.
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