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Jamshid J Ashourian

from Santa Monica, CA
Age ~73
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Also known as:
Neda Ashourian, Jamshid Ashorian
Phone and address:
451 18Th St, Santa Monica, CA 90402
(310) 587-2648
Related to:
Samuel Lyon Thompson, 44Mary Jane Glode, 53
Connected to:
Mohammad Ashouri, 67Nancy Ashouri, 45Atul N Ashpalia, 46Eugene Ashpaugh, 54Charity L Ashpole, 42Xochitl J Ashpole, 58Mahesh M Ashra, 65Abdulrahman Ashraf, 26Amal Ashraf, 43Aneela Ashraf, 45

Jamshid Ashourian Phones & Addresses

  • 451 18Th St, Santa Monica, CA 90402 (310) 587-2648
  • Chicago, IL
  • Los Angeles, CA
  • 1026 Oxford Rd, Deerfield, IL 60015
  • 1 Deerfield Rd, Deerfield, IL 60015
  • Indianapolis, IN
  • Gurnee, IL
  • Braintree, MA
  • Evanston, IL
  • Santa Margar, CA
  • 451 18Th St, Santa Monica, CA 90402

Resumes

Resumes

Jamshid Ashourian Photo 1

Chairman, Jimmyash Llc

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Position:
Founder, Chairman at JimmyAsh LLC
Location:
Greater Los Angeles Area
Industry:
Consumer Goods
Work:
JimmyAsh LLC since Jan 2004
Founder, Chairman
PepsiCo, Inc. Jan 2004 - Jun 2004
Consultant
ProVita, Inc. Nov 1994 - Dec 2003
CEO, Founder
Education:
Bryant University 1977 - 1979
MBA, Business Administration
Jamshid Ashourian Photo 2

Jamshid Ashourian

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Business Records

Name / Title
Company / Classification
Phones & Addresses
Jamshid Ashourian
President
JIMMYASH, INC
3223 Santa Monica Blvd, Santa Monica, CA 90404
Jamshid Ashourian
President
I GO FREE, INC
451 18 Steet, Santa Monica, CA 90402
451 18 St, Santa Monica, CA 90402
Jamshid Ashourian
President
ZEROGRAM, INC
451 18 St, Santa Monica, CA 90402
Jamshid Ashourian
Principal
Fruit for Life
Single-Family House Construction
1301 S Wolf Rd, Wheeling, IL 60070

Publications

Us Patents

Stabilized Milk Product Containing Juice

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US Patent:
7241467, Jul 10, 2007
Filed:
Jul 31, 2003
Appl. No.:
10/632053
Inventors:
Jamshid Ashourian - Deerfield IL, US
Laurie J. Keeler - Lincoln NE, US
Durward A. Smith - Lincoln NE, US
Assignee:
Pepsico, Inc. - Purchase NY
International Classification:
A23C 23/00
US Classification:
426580, 426519, 426573, 426577, 426583, 426584, 426588, 426590, 426599
Abstract:
A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the juice and any other ingredients. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0. 25 to about 10. 0% of milk protein including solid milk proteins; from about 5 to about 98% of juice; from about 0. 1 to about 2. 5% of cations; and from about 0. 01 to about 5.

Stabilized Milk Product Containing Fruit And Fruit Juice

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US Patent:
7247333, Jul 24, 2007
Filed:
Mar 19, 2003
Appl. No.:
10/392171
Inventors:
Jamshid Ashourian - Deerfield IL, US
Lauri J. Keeler - Lincoln NE, US
Durward A. Smith - Lincoln NE, US
Assignee:
Pepsico Inc. - Purchase NY
International Classification:
A23C 23/00
US Classification:
426580, 426519, 426573, 426577, 426583, 426584, 426588, 426590, 426599
Abstract:
A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0. 25 to about 8. 0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0. 1 to about 2. 5% of cations; from about 0. 01 to about 5. 0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.

Methods Of Making Snack Food Products And Products Made Thereby

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US Patent:
20090304865, Dec 10, 2009
Filed:
Oct 4, 2006
Appl. No.:
12/090845
Inventors:
Jamshid Ashourian - Santa Monica CA, US
Laurie J. Keeler - Lincoln NE, US
Durward A. Smith - Lincoln NE, US
International Classification:
A23L 1/212
A23L 1/216
A23B 7/02
A23L 1/214
US Classification:
426 50, 426 52, 426640, 426455, 426305, 426465, 426441, 426242, 426456, 426637, 426632, 426618, 426622, 426102
Abstract:
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

Fried Food Products Having Reduced Fat Content

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US Patent:
20100310712, Dec 9, 2010
Filed:
Oct 4, 2006
Appl. No.:
12/090842
Inventors:
Jamshid Ashourian - Santa Monica CA, US
Laurie J. Keeler - Lincoln NE, US
Durward A. Smith - Lincoln NE, US
International Classification:
A23P 1/08
A23L 1/01
A23L 3/36
A23L 3/40
US Classification:
426 7, 426302, 426 61, 426271, 426303, 426262, 426242, 426243, 426 94, 426 95, 426293
Abstract:
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.

Process For Producing Shelf-Stable Fruit Products By Fruit Cell Fragmentation And Products Thereby

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US Patent:
58797378, Mar 9, 1999
Filed:
Dec 10, 1997
Appl. No.:
8/988152
Inventors:
Jamshid Ashourian - Deerfield IL
International Classification:
A23L 106
A23L 1064
A23L 1068
US Classification:
426615
Abstract:
Disclosed is a process for producing a shelf-stable, pourable fruit product from fresh and processed fruits, fruit purees and fruit juices, as well as the product so produced. The product is produced by a process which intentionally breaks the intact cellular structure of the fruit in order to substantially reduce average fruit particle size and facilitate formation of a complex or matrix of small particles surrounded by fluid. The product so produced has a high level of solid materials but is, due to the very small particle size, essentially free of sedimentation-related problems associated with soluble and suspended solids. The product has a moderate viscosity despite the large solids content and lack of viscosity enhancers, as well as an optimal. degree. Brix without the addition of non-fruit sugar or acid.

Process For Producing Shelf-Stable Fruit Products By Fruit Cell Fragmentation And Products Produced Thereby

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US Patent:
58493506, Dec 15, 1998
Filed:
Oct 19, 1995
Appl. No.:
8/545526
Inventors:
Jamshid Ashourian - Deerfield IL
International Classification:
A23L 1025
US Classification:
426615
Abstract:
Disclosed is a process for producing a shelf-stable, pourable fruit product from fresh and processed fruits, fruit purees and fruit juices, as well as the product so produced. The product is produced by a process which intentionally breaks the intact cellular structure of the fruit in order to substantially reduce average fruit particle size and facilitate formation of a complex or matrix of small particles surrounded by fluid. The product so produced has a high level of solid materials but is, due to the very small particle size, essentially free of sedimentation-related problems associated with soluble and suspended solids. The product has a moderate viscosity despite the large solids content and lack of viscosity enhancers, as well as an optimal. degree. Brix without the addition of non-fruit sugar or acid.

Process For The Controlled Introduction Of Oil Into Food Products

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US Patent:
20150335047, Nov 26, 2015
Filed:
Aug 3, 2015
Appl. No.:
14/816784
Inventors:
Jamshid Ashourian - Santa Monica CA, US
Steven Phelps - Tigard OR, US
International Classification:
A23L 1/217
Abstract:
A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

Methods Of Making Snack Food Products And Products Made Thereby

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US Patent:
20140335249, Nov 13, 2014
Filed:
Jul 28, 2014
Appl. No.:
14/444731
Inventors:
Jamshid Ashourian - Santa Monica CA, US
Laurie J. Keeler - Lincoln NE, US
Durward A. Smith - Lincoln NE, US
International Classification:
A23L 1/01
A23L 1/212
US Classification:
426465
Abstract:
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
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Jamshid J Ashourian from Santa Monica, CA, age ~73 Get Report