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Ralph A Digiacomo, Age 832108 Central Ave, South Seaside Park, NJ 08752

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Known as:
Ralph C Digiacomo Ralph Di Giacomo Raplh A Digiacomo Richard Digiacomo Ralph O
Related to:
Tika N Weeks 50

Ralph Digiacomo Phones & Addresses

2108 Central Ave, Seaside Park, NJ 08752 (732) 793-1185

South Seaside Park, NJ

Nokomis, FL

North Arlington, NJ

Melbourne, FL

Berkeley Township, NJ

Mentions for Ralph A Digiacomo

Career records & work history

Medicine Doctors

Ralph Digiacomo Photo 1

Ralph Amedeo Digiacomo

Specialties:
Internal Medicine
Rheumatology
Education:
St. George's University (1982) Rheumatology

Ralph Digiacomo resumes & CV records

Resumes

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Ralph Digiacomo

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Ralph Digiacomo

Publications & IP owners

Us Patents

Shelf-Stable, Non-Alcoholic, Haze-Free Malt Beverage And Methods

US Patent:
2008004, Feb 21, 2008
Filed:
Aug 21, 2006
Appl. No.:
11/508077
Inventors:
Casey McCormick - Valhalla NY, US
Thaddeus Pesce - Valhalla NY, US
Pam Lalak - Valhalla NY, US
Cathy Culver - Valhalla NY, US
Cyndia Cardona - Valhalla NY, US
Paula Puccini - Valhalla NY, US
Ralph DiGiacomo - Valhalla NY, US
Helen Akinruli - Valhalla NY, US
International Classification:
A23L 2/38
A23L 2/42
A23L 2/44
A23L 3/34
US Classification:
4263303, 426424, 426598, 426654
Abstract:
A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.

Shelf-Stable, Non-Alcoholic, Haze-Free Malt Beverage And Methods

US Patent:
2010016, Jul 1, 2010
Filed:
Mar 9, 2010
Appl. No.:
12/720447
Inventors:
Casey McCormick - Valhalla NY, US
Thaddeus Pesce - Valhalla NY, US
Pam Lalak - Valhalla NY, US
Cathy Culver - Valhalla NY, US
Cyndia Cardona - Valhalla NY, US
Paula Puccini - Valhalla NY, US
Ralph DiGiacomo - Valhalla NY, US
Helen Akinruli - Valhalla NY, US
Assignee:
PepsiCo, Inc. - Purchase NY
International Classification:
A23L 2/38
A23L 2/44
A23L 2/70
A23L 2/52
US Classification:
426590
Abstract:
A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.

In-Package Non-Ionizing Electromagnetic Radiation Sterilization

US Patent:
2013007, Mar 21, 2013
Filed:
Nov 15, 2012
Appl. No.:
13/677842
Inventors:
Ralph DiGiacomo - Palisades NY, US
Assignee:
PepsiCo, Inc. - Purchase NY
International Classification:
A23L 3/005
US Classification:
426234, 99451
Abstract:
A method for reducing microorganisms (sterilization) in a free-flowing product in a container. The product in the container is radiated with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperature and is manipulated in a manner to distribute heat and ensure that the product and the container reach a temperature sufficient to commercially sterilize the product and the interior surfaces of the container.

Method For Preparing And Preserving Fresh Pasta

US Patent:
4876104, Oct 24, 1989
Filed:
Dec 22, 1987
Appl. No.:
7/136892
Inventors:
Michael McGuire - Elmhurst NY
Ralph DiGiacomo - Palisades NY
Marcia Palmer - Nanuet NY
Louis Liggett - Brooklyn NY
Assignee:
General Foods Corporation - White Plains NY
International Classification:
A23L 1162
US Classification:
426 57
Abstract:
The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0. 03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30. degree. F. and 50. degree. F. ; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40. degree. F. to 50. degree. F.

Possible Relatives

Dominic J Digiacomo  Donna L Digiacomo  Gloria S Digiacomo  Jack A Digiacomo  Jennifer A Digiacomo  John P Digiacomo  Joseph M Digiacomo  Ralph Johnson  Ralph Jolly  Ralph G Stanley 

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