Abstract: A system for recording fitness sessions including one or more internet-protocol (IP) cameras positioned proximate an exercise location, and a media control appliance in communication with each of the IP cameras. The media control appliance includes a computer processor and a computer-readable storage medium storing instructions which when executed by the computer processor: configures a scheduler module receiving data from a user including a specified exercise location and start and end times of a fitness session, initiates recording video from an IP camera at the specified exercise location at the start time, ends the recording video from the IP camera at the end time; and, stores the recorded video on a media storage medium in communication with the media control appliance.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

Abstract: Disclosed are ground nut compositions containing one or more evenly distributed solid inclusions, and methods of manufacturing the same.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.

Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.