William R Romig

US Patent:

20120308695, Dec 6, 2012

Filed:

Aug 14, 2012

Appl. No.:

13/585655

Inventors:

John W. KIDDER - Aromas CA, US
William R. ROMIG - Townsend DE, US
Amada LOBATO - Watsonville CA, US
Stephen C. LODDER - Aptos CA, US
Tara H. MCHUGH - Albany CA, US
John S. ROBERTS - Honeoye Falls NY, US

Assignee:

Amycel, Inc. - Wastonville CA

International Classification:

A23L 1/025
A23L 1/303
A23L 1/28

US Classification:

426248

Abstract:

Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms.

US Patent:

54363950, Jul 25, 1995

Filed:

Jun 30, 1994

Appl. No.:

8/269964

Inventors:

Maro R. Sondahl - Cherry Hill NJ
William R. Romig - Moorestown NJ
Alvina Bragin - Cherry Hill NJ

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A01H 500

US Classification:

800230

Abstract:

This invention relates to somaclonal variants from different varieties of coffee plants. The invention also contemplates methods for the high frequency generation of and the low frequency generation of said somaclonal variants in coffee plants, thereby providing variants with improved processing and agronomic characteristics. Among these somaclonal variants are high-yielding, low caffeine Coffea arabica cv. Laurina somaclones and a method for producing same. In particular, this invention relates to the unique application of tissue culture methodology as new methods for variety development, breeding and then the scale-up of the selected superior genotypes of coffee plants for the commercial production of coffee.

US Patent:

20210112842, Apr 22, 2021

Filed:

May 29, 2020

Appl. No.:

16/887782

Inventors:

- Watsonville CA, US
William R. ROMIG - Townsend DE, US
Amada LOBATO - Watsonville CA, US
Stephen C. LODDER - Aptos CA, US
Tara H. MCHUGH - Albany CA, US
John S. ROBERTS - Honeoye Falls NY, US

International Classification:

A23L 31/00
A23B 7/015
A23L 3/28

Abstract:

Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cmto about 1.5 J/cm. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.