Cheryl Groesbeck resumes & CV records
Resumes
Cheryl Groesbeck127 Okenuck Way, Huntington, CT 06484
Cheryl Groesbeck Phones & Addresses
127 Okenuck Way, Shelton, CT 06484 203-9298232
Marshall, MI
Aurora, CO
127 Okenuck Way, Shelton, CT 06484 203-3928232
Social networks
Cheryl Groesbeck
Linkedin
Work
Position:
Administrative Support Occupations, Including Clerical Occupations
Education
Degree:
Graduate or professional degree
Emails
Mentions for Cheryl Groesbeck
Publications & IP owners
Us Patents
Preparation Of Dried Precooked Rice Product
US Patent:
4902528, Feb 20, 1990
Filed:
Jul 27, 1988
Appl. No.:
7/224817
Inventors:
Cheryl Groesbeck - Shelton CT
Jau Y. Hsu - Brookfield CT
Gary J. Larson - New Milford CT
Jau Y. Hsu - Brookfield CT
Gary J. Larson - New Milford CT
Assignee:
Nestec S.A. - Vevey
International Classification:
A23L 118
US Classification:
426625
Abstract:
A dried precooked rice product is prepared by cooking rice grains for obtaining a moisture content of from 55% to 75% by weight and then by drying the cooked rice grains at a temperature of from 140. degree. C. to 185. degree. C. in two stages, firstly under stationary conditions to a moisture content of from 20% to 35% and secondly under agitated conditions to a moisture content of from 3% to 15%, for providing a precooked dried rice produce having a bulk density of from 37 g/100 cm to 42 g/100 cm. 100 g of the rice product so produced is capable of absorbing from 195 g to 225 g of boiled hot water in 10 minutes rehydration in 500 g of boiled hot water.
Process For Preparing A Blue Cheese Flavorant
US Patent:
5455051, Oct 3, 1995
Filed:
Apr 30, 1993
Appl. No.:
8/057046
Inventors:
Cheryl A. Groesbeck - Shelton CT
Steven S. Kwon - New Milford CT
Dharam V. Vadehra - New Milford CT
Steven S. Kwon - New Milford CT
Dharam V. Vadehra - New Milford CT
Assignee:
Nestec S.A. - Vevey
International Classification:
A23C 912
US Classification:
426 35
Abstract:
A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the cheese.
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