Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

Abstract: Embodiments of the invention relate to a function-level simulator for modeling a neurosynaptic chip. One embodiment comprises simulating a neural network using an object-oriented framework including a plurality of object-oriented classes. Each class corresponds to a component of a neural network. Running a simulation model of the neural network includes instantiating multiple simulation objects from the classes. Each simulation object is an instance of one of the classes.

Abstract: A method for implementation within a scheduler for a processor is described. The method includes receiving a plurality of jobs from an earliest deadline first (EDF) schedule, wherein the scheduler implements an EDF scheduling model. The method also includes receiving a separate job from a source other than the EDF schedule. The separate job has a fixed scheduling requirement with a specific execution time. The method also includes determining an amount of available utilization capacity of the processor and inserting the separate job into an execution plan of the processor with the plurality of jobs from the EDF schedule in response to a determination that the available utilization capacity of the processor is sufficient to execute the separate job according to the fixed scheduling requirement associated with the separate job.

Abstract: A method for implementation within a scheduler for a processor is described. The method includes receiving a plurality of jobs from an earliest deadline first (EDF) schedule, wherein the scheduler implements an EDF scheduling model. The method also includes receiving a separate job from a source other than the EDF schedule. The separate job has a fixed scheduling requirement with a specific execution time. The method also includes determining an amount of available utilization capacity of the processor and inserting the separate job into an execution plan of the processor with the plurality of jobs from the EDF schedule in response to a determination that the available utilization capacity of the processor is sufficient to execute the separate job according to the fixed scheduling requirement associated with the separate job.

Abstract: A system for inserting jobs into a scheduler of a processor includes the processor and the scheduler. The processor executes instructions related to a plurality of jobs. The scheduler implements an earliest deadline first (EDF) scheduling model. The scheduler also receives a plurality of jobs from an EDF schedule. The scheduler also receives a separate job from a source other than the EDF schedule. The separate job has a fixed scheduling requirement. The separate job also may be a short duration sporadic job. The scheduler also inserts the separate job into an execution plan of the processor in response to a determination that an available utilization capacity of the processor is sufficient to execute the separate job according to the fixed scheduling requirement associated with the separate job.

Abstract: The present invention provides protein hydrolysate compositions having enhanced cholecystokinin (CCK) releasing activity that can be used to promote satiety.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa fragment.

Abstract: The present invention provides soy based non-dairy compositions and the method for producing the soy based non-dairy compositions. In particular, the soy based non-dairy compositions comprise soy protein hydrolysate compositions in non-dairy coffee creamers.

Abstract: The present invention relates to a method for preparing a protein hydrolysate. The invention further relates to a protein hydrolysate produced using the method, and to food products comprising such protein hydrolysate.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0.

Abstract: This invention is directed to a vegetable protein composition comprising a protein material having low levels of isoflavones, low levels of phytic acid and/or phytates, and moderate levels of ribonucleic acids. Many vegetable compositions described additionally have high protein content, low manganese content, low ash content, and enhanced storage stability in liquid form. Processes for preparing such vegetable protein compositions are also disclosed.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

Abstract: This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 ?mol/g, with (B) a hydrated protein stabilizing agent and (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid, wherein the acidic beverage composition has a pH of from 3.0 to 4.5.

Abstract: A computer system with mechanisms for exclusive caching that avoids the accumulation of duplicate copies of information in host and storage system caches. A computer system according to these exclusive caching techniques includes a host system having a host cache and a storage system having a storage system cache and functionality for performing demote operations to coordinate the placement of information in the host cache to the storage system caches.

Abstract: A computer system cache monitors the effectiveness of data inserted into a cache by one or more sources to determine which source should receive preferential treatment when updating the cache. The cache may be part of a computer system that includes a plurality of host systems, each host system includes a host cache, connected to a storage system having a storage system cache. Ghost caches are used to record hits from the plurality of host systems performing operations for storing and retrieving data from the storage system cache. The storage system cache includes a cache controller that is operable to calculate a merit figure and determine an insertion point in a queue associated with the storage system cache based on the merit figure. The merit figure is calculated using a weighting algorithm for weighting hits from the plurality of sources recorded in the ghost caches.

Abstract: A computer system cache monitors the effectiveness of data inserted into a cache by one or more sources to determine which source should receive preferential treatment when updating the cache. The cache may be part of a computer system that includes a plurality of host systems, each host system includes a host cache, connected to a storage system having a storage system cache. Ghost caches are used to record hits from the plurality of host systems performing operations for storing and retrieving data from the storage system cache. The storage system cache includes a cache controller that is operable to calculate a merit figure and determine an insertion point in a queue associated with the storage system cache based on the merit figure. The merit figure is calculated using a weighting algorithm for weighting hits from the plurality of sources recorded in the ghost caches.

Abstract: A method of reducing the ribonucleic acid content in a vegetable protein material is provided. A vegetable material containing protein and ribonucleic acids is treated with an enzyme preparation containing an acid phosphatase to degrade the ribonucleic acids in the vegetable protein material.

Abstract: A method is provided for purifying a vegetable protein material by removing ribonucleic acids, phytic acid, and phytates from the protein material. An aqueous slurry is formed of a vegetable protein material having a pH of from about 3 to about 6. The protein material slurry is treated with an acid phosphatase enzyme, and optionally another phytase enzyme, at a temperature and for a time effective to degrade ribonucleic acids, and optionally phytic acid and phytates, in the protein material. The enzyme treated slurry is then washed to remove the degraded materials.

Abstract: The present invention relates to an enzymatically modified dietary fiber material particularly a soy fiber material of improved sensory properties including smoothness and mouthfeel characteristics. The modified fiber is formed by forming an aqueous slurry of a soy dietary fiber material and modifying or hydrolyzing the material with a process modifying dietary soy fiber and the resulting enzyme mixture which comprises a mixture of a cellulase and a carbohydrase. The degree of hydrolysis is sufficient to improve the sensory properties of the soy fiber material without substantially reducing the dietary fiber content thereof.

Abstract: Retardation of bread staling and avoidance of gummy mouthfeel by incorporation of 0.25-5 SKB units/100 grams of cereal or bacterial alpha-amylase and 10-50 PUN of a pullulanase per 100 grams of flour in the dough.