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John F Jurcso

from Dublin, CA
Age ~74
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Also known as:
John Frank Jurcso, John Te Jurcso, John Mcgregor Diana Jurcso, John F Jursco, John F Jurcson
Phone and address:
8294 Cardiff Dr, Pleasanton, CA 94568
(925) 829-6843
Related to:
Pamela J KnowlesM Devon O, 42J V McgregorJohn NcgregorJohn V Mc GregorDaniel P Jurcso, 66Diana L Mcgregor, 78Ian M Jurcso, 44Darlene T McgregorDevon Jurcso, 42
Connected to:
Daniel D Jurczak, 58Geraldine Jurczak, 58Marcin Jurczak, 42Pawel A Jurczak, 51Sara M Jurczak, 37Stacie A Jurczak, 52Ariana Jurczenko, 28Dawid Z Jurczyk, 29Glenn A Jurczyk, 60Wojciech Jurczyk, 67

John Jurcso Phones & Addresses

  • 8294 Cardiff Dr, Dublin, CA 94568 (925) 829-6843 (925) 980-8892
  • Pleasanton, CA
  • 25360 Morse Ct, Hayward, CA 94542 (510) 829-6843
  • 8294 Cardiff Dr, Dublin, CA 94568 (925) 829-6843

Work

Position: Clerical/White Collar

Education

Degree: High school graduate or higher

Emails

j***[email protected]

Publications

Us Patents

Reduced-Density Foodstuff Having Improved Flavor Aroma, And Mouth Feel

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US Patent:
20060204642, Sep 14, 2006
Filed:
Mar 9, 2005
Appl. No.:
11/076634
Inventors:
Leslie Adams - Pleasanton CA, US
John Jurcso - Pleasanton CA, US
Daniel Vanderhoof - Pleasanton CA, US
Michelle Rule - Pleasanton CA, US
International Classification:
A23L 1/221
US Classification:
426650000
Abstract:
A foodstuff is aerated with a food-safe gas, such as nitrogen, to lower its density and improve various desirable aspects of the foodstuff, such as its mouth feel, flavor, pourability, aroma, and visual appearance, the density of the aerated foodstuff being less than 1.0 g/cc, and more preferably less than 0.95 g/cc.

Dressing Or Marinade Of The Multiple-Phase Separating Type

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US Patent:
51046792, Apr 14, 1992
Filed:
Jul 11, 1989
Appl. No.:
7/378090
Inventors:
John F. Jurcso - Dublin CA
Assignee:
The Clorox Company - Oakland CA
International Classification:
A23D 700
A23L 1035
US Classification:
426602
Abstract:
A shakable, edible composition comprises a continuous aqueous phase having stably suspended first oil droplets. A second oil phase normally forms an upper layer contiguous with the continuous aqueous phase when the composition stands in a container, but the second oil phase is dispersible into the aqueous phase as second oil droplets upon sufficient shaking. The stably dispersed first oil droplets increase the ease of mixing the second oil phase with the aqueous phase and can provide improved organoleptic characteristics for compositions of the invention.
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John F Jurcso from Dublin, CA, age ~74 Get Report