Search

Deborah L Dihel

from Richland, WA
Age ~55
Get Report
Also known as:
Deborah L Moreau, Deborah L Dinel
Phone and address:
235 Pinetree Ct, Richland, WA 99352
(509) 396-0187
Related to:
Linda L Stockle, 80Mildred L Dihel, 91Zoryana Moreau, 52Nancy A Moreau, 80Wendell S Moreau, 95David M Moreau, 56Willarae D Stockle, 83Wayne M Moreau, 83Nancy A Moreau, 79Ronald L DihelJeff A Dihel, 62
Connected to:
Jarita H Dihenkar, 58Anna Y Dihne, 45Jiten O Dihora, 50Robert Dihu, 43Anthony C Diienno, 51Joseph A Diienno, 83Albert J Diiorio, 80Ann R Diiorio, 77Francine Diiorio, 50Janet D Diiorio, 77

Deborah Dihel Phones & Addresses

  • 235 Pinetree Ct, Richland, WA 99352 (509) 396-0187
  • 21 Weavers Ln, Whitehouse Station, NJ 08889 (908) 534-6508
  • Marietta, GA
  • Davis, CA
  • 260 Davidson Ave, Somerset, NJ 08873
  • Atlanta, GA
  • White Hse Sta, NJ
  • 235 Pinetree Ln, Richland, WA 99352 (509) 396-0187

Work

Company: Conagra foods lamb weston Jan 2007 Position: Director r&d

Education

Degree: B.S. School / High School: Cornell University 1987 to 1991 Specialities: Food Science

Skills

Food Industry • Food Processing • Ingredients • Food Technology • Food Science • Consumer Products • Food Safety • Sensory Evaluation • Management • Food Manufacturing • Product Innovation • Dairy • Flavors • Gmp • Commercialization • Food and Beverage • Quality System • Chemistry • Bakery • Formulation • Dairy Products • Innovation Management • Technological Innovation • Product Development

Emails

d***[email protected]

Industries

Food Production

Resumes

Resumes

Deborah Dihel Photo 1

Vice President Innovation

View page
Location:
235 Pinetree Ln, Richland, WA 99352
Industry:
Food Production
Work:
ConAgra Foods Lamb Weston since Jan 2007
Director R&D
National Starch and Chemical Company Nov 2005 - Jan 2007
Business Development Manager
National Starch and Chemical Company Aug 2000 - Nov 2005
Product Innovation Manager
The Coca-Cola Company Jan 1996 - Aug 2000
Associate Scientist
Education:
Cornell University 1987 - 1991
B.S., Food Science University of California, Davis
Ph.D., Food Science
Skills:
Food Industry
Food Processing
Ingredients
Food Technology
Food Science
Consumer Products
Food Safety
Sensory Evaluation
Management
Food Manufacturing
Product Innovation
Dairy
Flavors
Gmp
Commercialization
Food and Beverage
Quality System
Chemistry
Bakery
Formulation
Dairy Products
Innovation Management
Technological Innovation
Product Development

Publications

Us Patents

Method And Apparatus For Smoking Food Products

View page
US Patent:
8574648, Nov 5, 2013
Filed:
Jun 11, 2010
Appl. No.:
12/814296
Inventors:
Ghislaine M. Joly - Richland WA, US
Michael S. Leitner - Richland WA, US
Deborah Dihel - Richland WA, US
William J. Pack - Touchet WA, US
Assignee:
ConAgra Foods Lamb Weston, Inc. - Omaha NE
International Classification:
A23B 4/044
US Classification:
426231, 426314
Abstract:
A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

Appearance And Eating Quality Of Reduced Oil Food Compositions

View page
US Patent:
20040121046, Jun 24, 2004
Filed:
Dec 19, 2002
Appl. No.:
10/323434
Inventors:
Deborah Dihel - Whitehouse Station NJ, US
Cielito Baytan - Bloomfield NJ, US
Akiva Gross - Glencoe IL, US
International Classification:
A23G003/00
US Classification:
426/094000
Abstract:
This patent pertains to reduced oil fried foods with acceptable taste, texture and appearance may be achieved by applying a hydrocolloid to the food, crosslinking such hydrocolloid, and coating the food with a starch product prior to frying.

Modified Starches For Use In Gluten-Free Baked Products

View page
US Patent:
20050008761, Jan 13, 2005
Filed:
Jul 8, 2004
Appl. No.:
10/886864
Inventors:
Jeanne Paulus - Bridgewater NJ, US
Peter Trzasko - Plainsboro NJ, US
Susan Waring - Hillsborough NJ, US
Ralph Trksak - Manville NJ, US
Deborah Dihel - Whitehouse Station NJ, US
International Classification:
A23G003/00
US Classification:
426658000
Abstract:
Modified starches for use in baked products. The starches provide exceptional expansion in baked products, as well as improved taste, texture and appearance of the product.

Starches For Reduced Fat In Fried Foods Systems

View page
US Patent:
20050042331, Feb 24, 2005
Filed:
Aug 22, 2003
Appl. No.:
10/646429
Inventors:
Robert Billmers - Stockton NJ, US
Deborah Dihel - Whitehouse Station NJ, US
International Classification:
A23G003/00
US Classification:
426094000
Abstract:
This patent pertains to starch coatings containing starch succinates for reduced fat fried foods with acceptable taste, texture and appearance. The starches of this invention are applied to the food substrate before frying and act as a barrier to the absorption of the frying media (oil).

Dissolvable Film Comprising An Active Ingredient And Method Of Manufacture

View page
US Patent:
20050186256, Aug 25, 2005
Filed:
Feb 20, 2004
Appl. No.:
10/783078
Inventors:
Deborah Dihel - Whitehouse Station NJ, US
Ghislaine Joly - Bridgewater NJ, US
International Classification:
A61K009/16
A61K009/50
US Classification:
424443000, 264004000
Abstract:
A film having disposed thereon a substance for delivery to a predetermined substrate. The substance is encapsulated in a water soluble encapsulant. The film disintegrates when place on the surface of certain substrates where it releases the substance to the local environment. The films can carry medicaments, flavors, seasonings, scents and the like.

Oil Modifier To Lower Fat Content Of Fried Foods

View page
US Patent:
20070048427, Mar 1, 2007
Filed:
Jul 14, 2006
Appl. No.:
11/486585
Inventors:
Deborah Dihel - Whitehouse Station NJ, US
Cielito Baytan - Bloomfield NJ, US
International Classification:
A21D 10/00
US Classification:
426549000
Abstract:
This patent pertains to a method of mixing at least one oil with an effective absorption lowering amount of a modified starch to form a mixture; and frying a food portion in the mixture. The patent also pertains to the resulting fried food portion which has a reduced oil content while maintaining acceptable taste, texture, and appearance.

Shelf Stable Fried Product And Process For Creating The Same

View page
US Patent:
20100015284, Jan 21, 2010
Filed:
May 28, 2009
Appl. No.:
12/473902
Inventors:
Janet Olson Wheeler - Anacortes WA, US
Deborah Dihel - Richland WA, US
Kevin Mellor - Kennewick WA, US
Jeffrey Schneider - Benton City WA, US
Kristin Mills - Benton City WA, US
Roger Samoray - Kennewick WA, US
Moses Sanchez - Pasco WA, US
International Classification:
A23G 3/54
US Classification:
426 52, 426 94, 426305, 426291
Abstract:
A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Shelf Stable Fried Product And Process For Creating The Same

View page
US Patent:
20100015297, Jan 21, 2010
Filed:
May 28, 2009
Appl. No.:
12/473620
Inventors:
Janet Olson Wheeler - Anacortes WA, US
Deborah Dihel - Richland WA, US
Kevin Mellor - Kennewick WA, US
Jeffrey Schneider - Benton City WA, US
Kristin Mills - Benton City WA, US
Roger Samoray - Kennewick WA, US
Moses Sanchez - Pasco WA, US
International Classification:
A23L 1/212
A23B 7/16
A23L 1/01
A23P 1/08
US Classification:
426100, 426 89, 426102, 426103, 426305, 426291, 426293, 426324
Abstract:
A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
Control profile
Deborah L Dihel from Richland, WA, age ~55 Get Report