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Jeanette Little

In the United States, there are 241 individuals named Jeanette Little spread across 41 states, with the largest populations residing in Michigan, North Carolina, Florida. These Jeanette Little range in age from 41 to 84 years old. Some potential relatives include Octavius Davis, James Little, Emma Little. You can reach Jeanette Little through various email addresses, including harold***@aol.com, howardlit***@msn.com, mimu***@yahoo.com. The associated phone number is 252-637-3918, along with 6 other potential numbers in the area codes corresponding to 607, 704, 770. For a comprehensive view, you can access contact details, phone numbers, addresses, emails, social media profiles, arrest records, photos, videos, public records, business records, resumes, CVs, work history, and related names to ensure you have all the information you need.

Public information about Jeanette Little

Resumes

Resumes

Physical Science

Jeanette Little Photo 1
Location:
Clinton, IN
Industry:
Research
Work:
Tate & Lyle 1987 - 2005
Research Genus Diagnostics 1985 - 1987
Supervisor Manufacturing and Quality Control Siu School of Medicine 1984 - 1985
Faculty Research Biology Indiana University School of Medicine Krannert Institute of Cardiology Jan 1983 - Dec 1984
Faculty Research Biology Indiana University Oral Health Research Institute 1980 - 1982
Chem Bio Usda-Ars 1980 - 1982
Physical Science
Education:
University of Illinois at Urbana - Champaign 1992 - 1994
Master of Science, Masters, Food Science Indiana University Bloomington 1976 - 1981
Bachelors, Bachelor of Arts, Biology, Chemistry Clinton High School, Clinton, In
Indiana University (Bloomington)
Skills:
Research, Chemistry, Lifesciences, Cell Biology, Gas Chromatography, Biotechnology, Protein Purification, Ingredients, Biology, R&D, Analytical Chemistry, Microbiology, Matlab, Cell Culture, Laboratory, Science, Genomics, Microscopy, Protein Chemistry, Elisa, Genetics, Protein Expression, Manufacturing, Statistics, Hplc, Product Development, Biochemistry, Environmental Awareness, Molecular Biology, Chromatography, Physics, Spectroscopy, Technology Transfer, Food Science, Organic Chemistry, Food Microbiology, Food Technology

Manager Of Medicaid Operations

Jeanette Little Photo 2
Location:
Salt Lake City, UT
Industry:
Hospital & Health Care
Work:
Health Dept
Manager of Medicaid Operations
Education:
Spanish Fork High School/ Byu
Skills:
Team Building, Public Health, Health Education, Healthcare, Revenue Cycle, Healthcare Management, Healthcare Information Technology, Community Outreach, Hipaa, Health Policy, Ehr, Program Development

Activity Director

Jeanette Little Photo 3
Location:
Rockingham, NC
Industry:
Health, Wellness And Fitness
Work:
Lillie Bennett Nursing Center
Activity Director
Education:
Richmond Senior High
North Carolina Central University
Master of Education, Masters

Jeanette Little

Jeanette Little Photo 4
Location:
Smiths Creek, MI
Industry:
Medical Practice
Work:
Capac Family Dentistry
Rdh

Registered Nurse

Jeanette Little Photo 5
Location:
Hollywood, FL
Industry:
Hospital & Health Care
Work:
North Shore Medical Center
Registered Nurse

Manager Medicaid Operations

Jeanette Little Photo 6
Location:
Salt Lake City, UT
Industry:
Retail
Work:
Department of Health
Manager Medicaid Operations
Skills:
Customer Service, Microsoft Office, Sales, Microsoft Excel, Microsoft Word, Leadership, Retail, Strategic Planning, Marketing, Social Media, Powerpoint, Research, Project Management, Team Building, Team Leadership, Event Planning

Hairstylist

Jeanette Little Photo 7
Location:
Philadelphia, PA
Work:
Divas Hair Salon
Hairstylist

Owner

Jeanette Little Photo 8
Location:
Dallas, TX
Industry:
Printing
Work:
Outdoor Products Plus
Owner
Background search with BeenVerified
Data provided by Veripages

Phones & Addresses

Name
Addresses
Phones
Jeanette Dane Little
325-672-8180
Jeanette Dane Little
Jeanette Little
252-637-3918
Jeanette Dane Little
Jeanette Dane Little
940-872-5054
Jeanette Little
607-347-4817
Jeanette Dane Little
915-672-8180
Jeanette E Little
602-545-5618
Jeanette Little
309-370-2350
Jeanette Little
740-867-4236
Jeanette Little
231-740-5545
Jeanette Little
404-803-3643
Jeanette Little
973-353-9753
Jeanette Little
801-266-7459

Business Records

Name / Title
Company / Classification
Phones & Addresses
Jeanette Little
Principal
Jazzy Creations LLC
Business Services
3164 Walnut Park Dr, Charlotte, NC 28262
Jeanette Little
Secretary
CAMP VIOLA, INC
PO Box 716, Lagrange, GA 30241
Jeanette Little
Manager
City of Jackson
Executive Offices
525 S Hope St, Jackson, MO 63755
Jeanette A. Little
JEANETTE A. LITTLE LLC
Jeanette Little
Manager
Jackson Fire Rescue
Public Safety · Police Protection · Fire Protection · Executive Offices
503 S Hope St, Jackson, MO 63755
525 S Hope St, Jackson, MO 63755
573-243-3151, 573-243-1010, 573-243-9797
Jeanette Little
Owner
Jeanette Little
Periodicals: Publishing, or Publishing and Pr...
2724 Buff Road, Rocky Mount, NC 27803
Jeanette Little
Director, Secretary
Christian Evangelical Missions Outreach, Inc
6901 Haden Rd, West Palm Beach, FL 33406
Jeanette Little
Owner
Shenandoah Samoyed Kennel
Animal Services
200 Brown Town Rd, Waverly, TN 37185
931-296-3494

Publications

Us Patents

Method Of Preparing Reduced Fat Foods

US Patent:
5387426, Feb 7, 1995
Filed:
Oct 30, 1992
Appl. No.:
7/968979
Inventors:
Donald W. Harris - Decatur IL
Jeanette A. Little - Decatur IL
Keith D. Stanley - Decatur IL
Assignee:
A.E. Staley Manufacturing Company - Decatur IL
International Classification:
H23L 10522
US Classification:
426573
Abstract:
A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or. alpha. -amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e. g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Method Of Preparing Reduced Fat Foods

US Patent:
5378286, Jan 3, 1995
Filed:
Apr 21, 1992
Appl. No.:
7/857532
Inventors:
Ruth G. Chiou - Decatur IL
Cheryl C. Brown - Decatur IL
Jeanette A. Little - Decatur IL
Austin H. Young - Decatur IL
Robert V. Schanefelt - Decatur IL
Donald W. Harris - Decatur IL
Keith D. Stanley - Decatur IL
Helen D. Coontz - Decatur IL
Carolyn J. Hamdan - Decatur IL
Lori A. Slowinski - Madison WI
Kent R. Anderson - Warrensburg IL
William F. Lehnhardt - Decatur IL
Zbigniew J. Witczak - Decatur IL
Assignee:
A. E. Staley Manufacturing Co. - Decatur IL
International Classification:
C13K 106
C08B 3000
US Classification:
127 36
Abstract:
A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

Method Of Preparing Reduced Fat Foods

US Patent:
5436019, Jul 25, 1995
Filed:
Jul 30, 1992
Appl. No.:
7/918951
Inventors:
Donald W. Harris - Decatur IL
Jeanette A. Little - Decatur IL
Assignee:
A. E. Staley Manufacturing Co. - Decatur IL
International Classification:
A23L 105
US Classification:
426573
Abstract:
A method of preparing reduced fat foods is provided which employs a fragmented,. alpha. -amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with. alpha. -amylase and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e. g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Method Of Preparing Reduced Fat Foods

US Patent:
5395640, Mar 7, 1995
Filed:
Jul 30, 1992
Appl. No.:
7/918862
Inventors:
Donald W. Harris - Decatur IL
Jeanette A. Little - Decatur IL
Assignee:
A.E. Staley Manufacturing Company - Decatur IL
International Classification:
A23L 10522
US Classification:
426573
Abstract:
A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e. g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e. g. isoamylase or pullulanase and precipitation of the debranched starch.

Method Of Preparing Reduced Fat Foods

US Patent:
5372835, Dec 13, 1994
Filed:
Feb 16, 1993
Appl. No.:
8/019130
Inventors:
Jeanette A. Little - Decatur IL
Henry D. Scobell - Decatur IL
Assignee:
A. E. Staley Manufacturing Company - Decatur IL
International Classification:
A23L 105
US Classification:
426573
Abstract:
A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e. g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e. g. isoamylase or pullulanase, in the presences of ultrasonic waves followed by precipitation of the debranched starch.

Method Of Preparing Reduced Fat Foods

US Patent:
5374442, Dec 20, 1994
Filed:
Feb 16, 1993
Appl. No.:
8/019162
Inventors:
Donald W. Harris - Decatur IL
Jeanette A. Little - Decatur IL
Assignee:
A. E. Staley Manufacturing Company - Decatur IL
International Classification:
A23L 105
US Classification:
426573
Abstract:
A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of membrane foltration. The amylose is precipitated, recrystallized and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose precipitate can be derived from a starch which contains amylose, e. g. common corn starch, by gelatinizing the starch followed by precipitation of the amylose separation.

Method Of Preparing Reduced Fat Foods

US Patent:
6113976, Sep 5, 2000
Filed:
Jul 6, 1992
Appl. No.:
7/908728
Inventors:
Ruth G. Chiou - Decatur IL
Cheryl C. Brown - Decatur IL
Jeanette A. Little - Decatur IL
Austin Harry Young - Decatur IL
Robert V. Schanefelt - Decatur IL
Donald W. Harris - Decatur IL
Helen D. Coontz - Decatur IL
Lori A. Slowinski - Madison WI
Kent R. Anderson - Warrensburg IL
William F. Lehnhardt - Decatur IL
Zbigniew J. Witczak - Decatur IL
Assignee:
A.E. Staley Manufacturing Company - Decatur IL
International Classification:
A23L 105
US Classification:
426661
Abstract:
A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

Method Of Preparing Reduced Fat Foods

US Patent:
5409726, Apr 25, 1995
Filed:
Aug 28, 1992
Appl. No.:
7/938101
Inventors:
Keith D. Stanley - Decatur IL
Donald W. Harris - Decatur IL
Jeanette A. Little - Decatur IL
Robert V. Schanefelt - Decatur IL
Assignee:
A. E. Staley Manufacturing Co. - Decatur IL
International Classification:
A23L 105
US Classification:
426573
Abstract:
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.

FAQ: Learn more about Jeanette Little

What are the previous addresses of Jeanette Little?

Previous addresses associated with Jeanette Little include: 2 Ascot, Atlanta, GA 30327; 4804 Roswell, Atlanta, GA 30342; 1311 Limerick, Normal, IL 61761; 268 County Road 123, Chesapeake, OH 45619; 207 Indian Trail, Seneca, SC 29672. Remember that this information might not be complete or up-to-date.

Where does Jeanette Little live?

Charlotte, NC is the place where Jeanette Little currently lives.

How old is Jeanette Little?

Jeanette Little is 41 years old.

What is Jeanette Little date of birth?

Jeanette Little was born on 1983.

What is Jeanette Little's email?

Jeanette Little has such email addresses: harold***@aol.com, howardlit***@msn.com, mimu***@yahoo.com, jeanettelt***@bellsouth.net, jeanettec***@aol.com, little0***@aol.com. Note that the accuracy of these emails may vary and they are subject to privacy laws and restrictions.

What is Jeanette Little's telephone number?

Jeanette Little's known telephone numbers are: 252-637-3918, 607-347-4817, 704-851-9017, 770-489-1586, 906-249-9956, 954-432-1644. However, these numbers are subject to change and privacy restrictions.

How is Jeanette Little also known?

Jeanette Little is also known as: Janet Little, Jane T Little. These names can be aliases, nicknames, or other names they have used.

Who is Jeanette Little related to?

Known relatives of Jeanette Little are: Mable Little, Yvonne Little, Katrice Young, Thomas Barry, Everette Barringer. This information is based on available public records.

What are Jeanette Little's alternative names?

Known alternative names for Jeanette Little are: Mable Little, Yvonne Little, Katrice Young, Thomas Barry, Everette Barringer. These can be aliases, maiden names, or nicknames.

What is Jeanette Little's current residential address?

Jeanette Little's current known residential address is: 5501 Albemarle, Charlotte, NC 28212. Please note this is subject to privacy laws and may not be current.

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