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Arthur J Mcevily

from Harvard, MA
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Connected to:
Stephanie M Mcevily, 76Amy Mcevoy, 48Carl R Mcevoy, 75Carmel E Mcevoy, 56Damian M Mcevoy, 34Doug Mcevoy, 63Emily K Mcevoy, 46Holly A Mcevoy, 52Joan B Mcevoy, 92Joshua A Mcevoy, 42

Arthur Mcevily Phones & Addresses

  • 62 Bare Hill Rd, Harvard, MA 01451 (978) 456-8646
  • 62 W Bare Hill Rd, Harvard, MA 01451

Work

Position: Production Occupations

Education

Degree: Graduate or professional degree

Business Records

Name / Title
Company / Classification
Phones & Addresses
Arthur Mcevily
President
OPTA FOOD INGREDIENTS, INC
25 Wiggins Ave, Bedford, MA 01730
(617) 276-5100

Publications

Us Patents

Compositions And Methods For Inhibiting Browning In Foods And Beverages

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US Patent:
52021416, Apr 13, 1993
Filed:
Jun 10, 1991
Appl. No.:
7/712794
Inventors:
Arthur J. McEvily - Weston MA
Radha Iyengar - Belmont MA
Akiva Gross - Newton MA
International Classification:
A23B 700
US Classification:
426268
Abstract:
Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.

Compositions And Methods For Inhibiting Browning In Foods

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US Patent:
53046790, Apr 19, 1994
Filed:
Oct 21, 1991
Appl. No.:
7/780721
Inventors:
Arthur J. McEvily - Weston MA
Radha Iyengar - Belmont MA
Akiva Gross - Newton MA
Assignee:
Opta Food Ingredients, Inc. - Bedford MA
International Classification:
C07C23305
US Classification:
564158
Abstract:
Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.

Compositions And Methods For Inhibiting Browning In Foods Using Resorcinol Derivatives

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US Patent:
50594389, Oct 22, 1991
Filed:
Jun 13, 1990
Appl. No.:
7/537361
Inventors:
Arthur J. McEvily - Weston MA
Radha Iyengar - Belmont MA
Akiva Gross - Newtown MA
Assignee:
Enzytech, Inc. - Cambridge MA
International Classification:
A23B 700
US Classification:
426268
Abstract:
Resorcinol derivatives are disclosed as inhibitors of enzymatic browning in foods and beverages such as shrimp, apples, fruit juices and wines.
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Arthur J Mcevily from Harvard, MA Get Report