DR. JAMES EDWARD SEXTON, PHARM.D.
Pharmacy at Anderson Ferry Rd, Cincinnati, OH
License number
Ohio 03-3-31183
Category
Pharmacy
Type
Pharmacist
Address
Address
398 Anderson Ferry Rd, Cincinnati, OH 45238
Phone
(513) 922-6331
(513) 253-6205
(513) 253-6205
Personal information
See more information about JAMES EDWARD SEXTON at radaris.comName
Address
Phone
5322 Summit Rd SW, Pataskala, OH 43062
520 Milan Ave LOT 137, Norwalk, OH 44857
506 Mount Carmel Rd, Minford, OH 45653
6042 Sequoia Pl, West Salem, OH 44287
612 Corona Ave APT A, Dayton, OH 45419
Professional information
V P Manufacturing At Mesa Industries, Inc.
Position:
V P Manufacturing at Mesa Industries, Inc.
Location:
Cincinnati Area
Industry:
Machinery
Work:
Mesa Industries, Inc.
since Mar 2002
-
V P Manufacturing
Mesa Industries, Inc.
Jun 1989 - Mar 2002
-
President
Airplaco Equipment Co., Inc.
1982 - 1995
-
President
Education:
Citrus College
University of Cincinnati College of Business
University of Cincinnati College of Business
Interests:
Classic Cars, Golf, Gardening, Real Estate
Spoonable Tomato Product And Method Of Making The Same
US Patent:
4490400, Dec 25, 1984
Filed:
Dec 29, 1982
Appl. No.:
6/454147
Inventors:
Norman P. F. Duncan - Cincinnati OH
James E. Sexton - Cincinnati OH
James E. Sexton - Cincinnati OH
Assignee:
Mallinckrodt, Inc. - St. Louis MO
International Classification:
A23L 124
US Classification:
426335
Abstract:
A spoonable tomato product and method of making the same comprising a water-in-oil emulsion component and a natural pulpy tomato solids component wherein said components are in amounts proportioned to provide a spoonable product which is stable during use and storage. The emulsion component contains at least about 60% w/w edible oil and the tomato component contains at least about 75% w/w natural pulpy tomato solids. The natural tomato solids impart a natural grainy, pulpy texture to the spoonable product. The emulsion component formulates a water-in-oil emulsion that imparts a spoonable consistency having the characteristics and stability similar to mayonnaise. These spoonable tomato products may be stored and used for an appreciable amount of time without experiencing rapid biodegradation or serious putrefaction. Thus, these spoonable tomato products are especially suitable for use in food products for the fast food market. Also, novel methods for preparing a spoonable tomato product consisting of a natural pulpy tomato solids component and a water-in-oil component are disclosed.
Flour-Based Pot Pie Crusts With Improved Texture
US Patent:
4929455, May 29, 1990
Filed:
Jul 7, 1988
Appl. No.:
7/216031
Inventors:
James M. Connaughton - Alworth GA
James E. Sexton - Cincinnati OH
James A. Hegener - Cold Spring KY
James E. Sexton - Cincinnati OH
James A. Hegener - Cold Spring KY
Assignee:
Mallinckrodt, Inc. - St. Louis MO
International Classification:
A21D 800, A23L 300
US Classification:
426 92
Abstract:
Flour-based pot pies capable of forming a desirable flaky crust texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the crust dough.
Flour-Based Foodstuffs With Improved Texture
US Patent:
4978544, Dec 18, 1990
Filed:
Jul 7, 1988
Appl. No.:
7/216032
Inventors:
James E. Sexton - Cincinnati OH
Assignee:
Mallinckrodt, Inc. - St. Louis MO
International Classification:
A21D 200
US Classification:
426243
Abstract:
Flour-based foodstuffs capable of forming a desirable flaky texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the dough.