5 Trademark Results found for "DISON*"

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DI*ON

Details	Status	Class/Description
DISONCARE ZHAOQI LI 2345699 24 Aug 2024	FORMALIZED on 24 Aug 2024	Blood glucose monitors; cases fitted for medical tools; compression so... Class 010 Class 010 Medical Instrument Products Blood glucose monitors; cases fitted for medical tools; compression socks for medical or therapeutic use; digital thermometers for medical purposes; disposable hypodermic syringes for medical use; disposable needles for hypodermic syringes; droppers for administering medicine; hypodermic needles; ice bags for medical purposes; injection needles; injection needles for medical use; insulin pens; insulin pens sold empty; insulin pumps; needles for injections; water bags for medical purposes
DisoNNex Novo Nordisk A/S 2290416 9 Aug 2023	SEARCHED on 24 Jan 2025	Enzymes for industrial purposes. Class 001 Class 001 Chemical Products Enzymes for industrial purposes.
DISON TAIZHOU DISON MACHINERY CO. LTD. 2088966 10 Dec 2020	ABANDONED SECTION 36 on 4 Apr 2023	Sewing machines; pedal drives for sewing machines; stitching machines;... Class 007 Class 007 Machinery Products Sewing machines; pedal drives for sewing machines; stitching machines; hemming machines; ironing machines; lasts for shoes [parts of machines]; reels [parts of machines]; rotary steam presses, portable, for fabrics.
DISONGO-AKEZA DIDACE NIBIRANTIZA 1775534 4 Apr 2016	ABANDONED SECTION 36 on 19 Sept 2017	Industrial Banana Wine and Spirit Processing Technology and Stability ... Class 033 Class 033 Wines and Spirits Products Industrial Banana Wine and Spirit Processing Technology and Stability Introduction Banana wine (beer) is made from the well ripped bananas. Banana juice is extracted manually by using grass in an open area with less hygiene. This juice is fermented by wild yeasts, bacteria and molds. Banana juice and banana wine are contaminated. Banana wine is very popular in Center-West, Center and center East. It constitutes the most source of income for Burundian population. In very important ceremonies banana wine is a must especially for important guests. The main issues: Juice extraction method Pure yeast for banana wine Fermentation control Contamination Very short shelf-life of banana wine (2 days) Flavor stability Bottling Lack of an Industrial processing Technology for this prestigious wine and Spirit The purpose of this research To improve banana wine quality by solving the mentioned issues To create a processing technology for an Industrial banana wine To extend banana wine's shelf-life To make a unique industrial wine with new flavor, aroma and taste. The main points of my research 1. Bring the home made banana wine (beer) from Burundi, Province Makamba, City of Vugizo, town Gahandu 2. Yeast isolation, selection, purification, propagation and identification 3. Banana juice and sorghum wort extraction 4. Fermentation control 5. Flavor control 6. Downstream processing 7. Pasteurization and packaging 8. Extend the shelf life of banana wine Research results: Isolated and identified a special yeast The yeast was isolated and Identified by using standard description of Saccharomyces Cerevisiae. It was: Isolated from bacteria by a selective medium Identified (Bud, G-, G+, round form, smooth, physical property) as Saccharomyces cerevisiae Bottom fermenting yeast Innovations 1: A special brewing yeast different from Saccharomyces cerevisiae and S. carlsbergensis was found. Bottom fermenting yeast Able to ferment soluble starch Not able to ferment melibiose Pasteurization point: 75 ºC/20minutes Fermentation degree: Ferm/m.r = 73.57% Ferm/m.a = 90.87% Big improvement in flavor Banana wine and spirit Processing Technology Line Ripe banana Sorghum Washing Screening and washing Peeling (1kg) Milling (25gr) Add Water (1L) Flour + Water (1:5) Cutting & Pulping Cooking (68 - 76ºC) until viscous state Incubation with pectin Enzyme 0.5% Incubation with -amylase 0.6 %W/W 45-50 ºC /2hr, pH = 5.2 93 ºC/30 minutes Centrifugation/Filtration Sterilization100 ºC/20 minutes Filtration Solid Clear Juice Wort Solid Juice + Wort Incubation with Glucoamylase 0.1% W/W pH = 5 - 6 & T= 65 ºC/60 minutes Heating 78 ºC /10 minutes Filtration Hot break Wort +adjust pH to 5.2 Boiling 100 ºC/30 minutes, add hop 0.3% W/V and Collagen 30-50 mg/l Cooling to 0 ºC/12-24 h + Aeration Pitching with pure yeast 0.6% W/V (10-15 million cells/ml) Main fermentation (25ºC/2Days) Post fermentation (40 million cells/ml) 12 ºC/ 2 days Wine Distillation Wine Clarification by: - Adding Kieselghur 1% -Cold conditioning -1to 0 ºC a prolonged period -Filtration ( 3days after cold conditioning) Spirit = AKEZA Residues Wine stabilization (Prevent staling, haze and infect): - Add Collagen 1% - Campden 2% - Potassium Sorbate 1/2tsp/Gallon (to stop Yeast) - Add N2 (to reduce O2 to 0.1ppm) or Centrifugation (to remove CO2) Sustainable clear wine Bottling Flavor analysis Banana wine = DISONGO Innovation 2: I invented the processing technology of industrial banana wine Right now there isn't a technology to make an industrial banana 3. Improvement of the shelf-life of the industrial banana wine Traditional banana wine produced in Burundi (Urwarwa) and in other African countries such as Congo (Kasiksi) has a shelf life of 2 days.Through my research the industrial banana wine has a shelf-life of 370 days Innovation3: Traditional banana wine with a shelf life of 2 days to the industrial banana wine with a shelf-life of 370 days
DISONORM HELOPHARM W. PETRIK GMBH & CO. 683690 7 Jun 1991	ABANDONED SECTION 40(3) on 27 Sept 1996	Pharmaceutical preparations for heart circulation relief. Class 005 Class 005 Pharmaceutical Products Pharmaceutical preparations for heart circulation relief.

FORMALIZED

on 24 Aug 2024

DISONCARE

ZHAOQI LI

2345699 · 24 Aug 2024

010

Blood glucose monitors; cases fitted for medical tools; compression so...

SEARCHED

on 24 Jan 2025

DisoNNex

Novo Nordisk A/S

2290416 · 9 Aug 2023

001

Enzymes for industrial purposes.

ABANDONED SECTION 36

on 4 Apr 2023

DISON

TAIZHOU DISON MACHINERY CO. LTD.

2088966 · 10 Dec 2020

007

Sewing machines; pedal drives for sewing machines; stitching machines;...

ABANDONED SECTION 36

on 19 Sept 2017

DISONGO-AKEZA

DIDACE NIBIRANTIZA

1775534 · 4 Apr 2016

033

Class 033

Wines and Spirits Products

Industrial Banana Wine and Spirit Processing Technology and Stability Introduction Banana wine (beer) is made from the well ripped bananas. Banana juice is extracted manually by using grass in an open area with less hygiene. This juice is fermented by wild yeasts, bacteria and molds. Banana juice and banana wine are contaminated. Banana wine is very popular in Center-West, Center and center East. It constitutes the most source of income for Burundian population. In very important ceremonies banana wine is a must especially for important guests. The main issues: Juice extraction method Pure yeast for banana wine Fermentation control Contamination Very short shelf-life of banana wine (2 days) Flavor stability Bottling Lack of an Industrial processing Technology for this prestigious wine and Spirit The purpose of this research To improve banana wine quality by solving the mentioned issues To create a processing technology for an Industrial banana wine To extend banana wine's shelf-life To make a unique industrial wine with new flavor, aroma and taste. The main points of my research 1. Bring the home made banana wine (beer) from Burundi, Province Makamba, City of Vugizo, town Gahandu 2. Yeast isolation, selection, purification, propagation and identification 3. Banana juice and sorghum wort extraction 4. Fermentation control 5. Flavor control 6. Downstream processing 7. Pasteurization and packaging 8. Extend the shelf life of banana wine Research results: Isolated and identified a special yeast The yeast was isolated and Identified by using standard description of Saccharomyces Cerevisiae. It was: Isolated from bacteria by a selective medium Identified (Bud, G-, G+, round form, smooth, physical property) as Saccharomyces cerevisiae Bottom fermenting yeast Innovations 1: A special brewing yeast different from Saccharomyces cerevisiae and S. carlsbergensis was found. Bottom fermenting yeast Able to ferment soluble starch Not able to ferment melibiose Pasteurization point: 75 ºC/20minutes Fermentation degree: Ferm/m.r = 73.57% Ferm/m.a = 90.87% Big improvement in flavor Banana wine and spirit Processing Technology Line Ripe banana Sorghum Washing Screening and washing Peeling (1kg) Milling (25gr) Add Water (1L) Flour + Water (1:5) Cutting & Pulping Cooking (68 - 76ºC) until viscous state Incubation with pectin Enzyme 0.5% Incubation with -amylase 0.6 %W/W 45-50 ºC /2hr, pH = 5.2 93 ºC/30 minutes Centrifugation/Filtration Sterilization100 ºC/20 minutes Filtration Solid Clear Juice Wort Solid Juice + Wort Incubation with Glucoamylase 0.1% W/W pH = 5 - 6 & T= 65 ºC/60 minutes Heating 78 ºC /10 minutes Filtration Hot break Wort +adjust pH to 5.2 Boiling 100 ºC/30 minutes, add hop 0.3% W/V and Collagen 30-50 mg/l Cooling to 0 ºC/12-24 h + Aeration Pitching with pure yeast 0.6% W/V (10-15 million cells/ml) Main fermentation (25ºC/2Days) Post fermentation (40 million cells/ml) 12 ºC/ 2 days Wine Distillation Wine Clarification by: - Adding Kieselghur 1% -Cold conditioning -1to 0 ºC a prolonged period -Filtration ( 3days after cold conditioning) Spirit = AKEZA Residues Wine stabilization (Prevent staling, haze and infect): - Add Collagen 1% - Campden 2% - Potassium Sorbate 1/2tsp/Gallon (to stop Yeast) - Add N2 (to reduce O2 to 0.1ppm) or Centrifugation (to remove CO2) Sustainable clear wine Bottling Flavor analysis Banana wine = DISONGO Innovation 2: I invented the processing technology of industrial banana wine Right now there isn't a technology to make an industrial banana 3. Improvement of the shelf-life of the industrial banana wine Traditional banana wine produced in Burundi (Urwarwa) and in other African countries such as Congo (Kasiksi) has a shelf life of 2 days.Through my research the industrial banana wine has a shelf-life of 370 days Innovation3: Traditional banana wine with a shelf life of 2 days to the industrial banana wine with a shelf-life of 370 days

Industrial Banana Wine and Spirit Processing Technology and Stability ...

ABANDONED SECTION 40(3)

on 27 Sept 1996

DISONORM

HELOPHARM W. PETRIK GMBH & CO.

683690 · 7 Jun 1991

005

Pharmaceutical preparations for heart circulation relief.

Owners

Didace nibirantiza (1)

Helopharm w. petrik gmbh & co. (1)

Novo nordisk a/s (1)

Taizhou dison machinery co. ltd. (1)

Zhaoqi li (1)

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Class 33 (1)

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Xin xu (1)

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