Abstract: A fiber-optic apparatus is disclosed, comprising: a housing defining an interior; an access means for accessing the interior of the housing; at least one opening for a fiber optic cable; an organizer for managing one or more optical fibers in the closure, the organizer comprising an organizer tray configured to receive one or more fiber-optic storage trays; and one or more support rails configured to retain the organizer tray at one of a plurality of discrete levels with respect to a base of the closure, wherein the organizer tray can be moved between the discrete levels; the fiber-optic apparatus further comprising: a storage portion adjacent the organizer configured to retain unused optical fibers.

Abstract: A stator vane assembly for a compressor of an aircraft turbine engine includes an inner shroud, an outer shroud and stator vanes. The stator vanes are attached only to the inner shroud and are in non-immobilizing mechanical contact with the outer shroud.

Abstract: An optical organizer assembly includes a base with a support opening; at least one support positioned under the optical organizer, the at least one support comprising a support positioning element positionable within the support opening such that the support opening complements the support positioning element, and a passage between the at least one optical organizer and the at least one support for positioning of an adhesive element.

Abstract: The present invention relates to a porous soluble foaming ingredient containing entrapped gas. Further aspects of the invention are a beverage powder comprising a porous foaming ingredient, a method for preparing a porous soluble foaming ingredient and the use of a porous soluble foaming ingredient to prepare a foaming beverage.

Abstract: The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

Abstract: The present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a bacon analogue product and method of making thereof.

Abstract: A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include an animal protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including an animal protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the animal protein when the fat or the fat analogue and the material exit the die.

Abstract: A cable attachment device for sealing and retaining a communications cable entering a telecommunications closure through an opening defined in the closure is disclosed, the device comprising: a housing having a passage through which the communications cable extends, the housing having a first portion and a second portion; wherein the first portion of the housing is configured to receive a protective tube of the telecommunications cable; wherein the second portion of the housing is configured to engage with the closure; a first seal configured to form a seal between the device and the closure; a second seal configured to form a seal between the interior of the device and the protective tube; a third seal configured to seal between the communications cable and the interior of the device; a first retaining arrangement configured to couple the device to the closure; a second retaining arrangement configured to hold the tube relative to the device; and a third retaining arrangement configured to fix the telecommun

Abstract: A fiber-optic apparatus is disclosed, comprising a base; an optical splitter portion disposed on the base and configured to retain an optical splitter; a first fiber splicing portion, the first fiber splicing portion disposed on the base and configured to retain a plurality of optical fiber splices connecting to an optical splitter; and wherein the first fiber splicing portion is configured to retain a plurality of optical fiber splices such that an end of at least a first optical fiber splice is offset from an end of at least a second optical fiber splice in the direction of the depth of the apparatus.

Abstract: The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C.

Abstract: A fiber-optic storage tray is disclosed, comprising a fiber splicing portion; wherein the fiber splicing portion is configured to retain a plurality of optical fiber splices, such that adjacent optical fiber splices are offset with respect to one another in the direction of the depth of the tray and the adjacent optical fiber splices are also offset with respect to one another in the direction of their length.

Abstract: The present invention relates to the food field. The invention provides a method for obtaining an improved property in a drink comprising a plant protein, said method comprising incubating a solution comprising a plant protein with phytase and a peptidyl arginine deiminase (PAD) and optionally processing the phytase and PAD treated solution into a drink comprising a plant protein, wherein the plant protein is pea protein or faba bean protein.

Abstract: The present invention relates to a method of making a cold cut meat analogue, said method comprising: mixing a combination of two or more plant protein isolates, wheat gluten and optionally other ingredients, wherein the % (w/w) dry weight ratio of the combination of two or more plant protein isolates to wheat gluten ranges from 65:35 to 85:15, and wherein at least one plant protein isolate is derived from pea and/or at least one plant protein isolate is derived from soy; adding water and mixing to form a dough; extruding the dough by wet extrusion; cooling; and optionally cutting. A cold cut meat analogue made by the method of the invention is also provided.

Abstract: The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredi-ents: —at least one plant protein as the only source of protein of said composition, —at least one plant-based oil or fat, —at least one natural sweetener, —calcium citrate tetrahydrate as the only salt of calcium in said composition, —at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, —optionally flavours, colorants and/or vitamins—water, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

Abstract: A cable entry sealing system includes a housing having a first housing end and a second housing end; a sealing and shielding member having a portion insertable into the housing, the sealing and shielding member comprising: a plug portion and a medial sealing portion, extending from the plug portion. The medial sealing portion includes a first raised edge, a lip sealing portion extending outwardly from the first raised edge, and a medial body section having a second raised edge. The system further includes an end sealing portion, extending from the medial portion, and at least one compression member coupled to the end sealing portion. The sealing and shielding member is configured to prevent contamination into the cable entry sealing system and distortion of the at least one compression member.

Abstract: The present invention relates in general to meat analogue products suitable for the vegan consumer. In particular, it relates to a ground meat analogue product and method of making thereof.

Abstract: A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include a plant protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including a vegetable protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the vegetable protein when the fat or the fat analogue and the material exit the die.

Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.

Abstract: The present disclosure relates to compounds of formula (I) that are useful as modulators of 7? nAChR, compositions comprising such compounds, and the use of such compounds for preventing, treating, or ameliorating disease, particularly disorders of the central nervous system such as cognitive impairments in Alzheimer's disease, Parkinson's disease, and schizophrenia, as well as for L-DOPA induced-dyskinesia and inflammation.

Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.