Abstract: Methods for generating fraud detection rules based on transaction data may include receiving historical transaction data, associating tags with each transaction, generating decision trees having root nodes and child nodes operably connected to the respective root nodes, determining at least one primary rule and at least one set of secondary rules associated with the at least one primary rule based on relationships between features of the transactions, assigning primary rules and sets of secondary rules to the at least one decision tree to populate the tree, extracting a plurality of rule sets including at least one primary rule and one or more secondary rules, determining an ordering of the plurality of rule sets; and determining a subset of rule sets from the ordered plurality of rule sets against which subsequently received transactions are compared against to determine if the subsequent transactions are fraudulent.

Abstract: Methods for generating fraud detection rules based on transaction data may include receiving historical transaction data, associating tags with each transaction, generating decision trees having root nodes and child nodes operably connected to the respective root nodes, determining at least one primary rule and at least one set of secondary rules associated with the at least one primary rule based on relationships between features of the transactions, assigning primary rules and sets of secondary rules to the at least one decision tree to populate the tree, extracting a plurality of rule sets including at least one primary rule and one or more secondary rules, determining an ordering of the plurality of rule sets; and determining a subset of rule sets from the ordered plurality of rule sets against which subsequently received transactions are compared against to determine if the subsequent transactions are fraudulent.

Abstract: Methods for generating fraud detection rules based on transaction data may include receiving historical transaction data, associating tags with each transaction, generating decision trees having root nodes and child nodes operably connected to the respective root nodes, determining at least one primary rule and at least one set of secondary rules associated with the at least one primary rule based on relationships between features of the transactions, assigning primary rules and sets of secondary rules to the at least one decision tree to populate the tree, extracting a plurality of rule sets including at least one primary rule and one or more secondary rules, determining an ordering of the plurality of rule sets; and determining a subset of rule sets from the ordered plurality of rule sets against which subsequently received transactions are compared against to determine if the subsequent transactions are fraudulent.

Abstract: Methods for generating fraud detection rules based on transaction data may include receiving historical transaction data, associating tags with each transaction, generating decision trees having root nodes and child nodes operably connected to the respective root nodes, determining at least one primary rule and at least one set of secondary rules associated with the at least one primary rule based on relationships between features of the transactions, assigning primary rules and sets of secondary rules to the at least one decision tree to populate the tree, extracting a plurality of rule sets including at least one primary rule and one or more secondary rules, determining an ordering of the plurality of rule sets; and determining a subset of rule sets from the ordered plurality of rule sets against which subsequently received transactions are compared against to determine if the subsequent transactions are fraudulent.

Abstract: Embodiments herein related to multi-component packaged food products which have been thermally processed to achieve commercial sterility in a package, including at least a first component and a second component in contact with (e.g., immersed in) the first component, wherein said first component is comprised of a substantially water-based, liquid, pasty or gelled food such as sauce, gel, gravy, jus or the like, and wherein the second component consists of one or more relatively hard, manufactured pieces that substantially retain their initial shape and hard or crunchy textural functionality for at least an expected shelf-life of the product whilst exposed to the moisture content of the first component.

Abstract: Embodiments herein related to multi-component packaged food products which have been thermally processed to achieve commercial sterility in a package, including at least a first component and a second component in contact with (e.g., immersed in) the first component, wherein said first component is comprised of a substantially water-based, liquid, pasty or gelled food such as sauce, gel, gravy, jus or the like, and wherein the second component consists of one or more relatively hard, manufactured pieces that substantially retain their initial shape and hard or crunchy textural functionality for at least an expected shelf-life of the product whilst exposed to the moisture content of the first component.

Abstract: The invention concerns multi-component packaged food products which have been thermally processed to achieve commercial sterility in a package, including at least a first component and a second component in contact with (eg immersed in) the first component, wherein said first component is comprised of a substantially water-based, liquid, pasty or gelled food such as sauce, gel, gravy, jus or the like, and wherein the second component consists of one or more relatively hard, manufactured pieces that substantially retain their initial shape and hard or crunchy textural functionality for at least an expected shelf-life of the product whilst exposed to the moisture content of the first component.

Abstract: The invention is related to compositions for prevention against spoilage by moulds and yeasts comprising, as the only antimycotic agents, at least one compound selected from organic acids selected from the group consisting of caprylic acid, cinnamic acid, propionic acid, butyric acid, lactic acid, tartaric acid and fumaric acid, and salts thereof, and at least one compound selected from plant of fruit extracts, the oily phases of plant or fruit extracts, and monosubstances derived from such extracts or oily phases thereof. The invention is furthermore related to the use of such or similar compositions for protection of food or feed products from growth of moulds and yeasts as well as to food or feed products containing such compositions.