Abstract: The present invention relates to an apparatus, a method and a fishing vessel for tracing items such as fish. The object is specifically to trace smaller items like pelagic fish, such as mackerel and herring or salmon. The tracing apparatus and method uses at least one image means to provide tracing of each item in a batch, where image data is linked to an ID number of the batch.

Abstract: A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

Abstract: The invention relates to a press (1) for separating fat containing mass, e.g. cocoa mass, into liquid fat and cake, comprising a frame (2), a plurality of pressing elements (6) disposed in the frame (2), and a hydraulic cylinder and plunger (3, 3A) for exerting pressure on the pressing elements (6), the pressing elements (6) comprising a pot (7) having a cavity (8) for receiving mass N to be pressed, a squeezer (9) located at least partially in the cavity (8) , and filters (11) disposed in front of the squeezer (9) and on the side of the cavity (8) opposite the squeezer (9), wherein, in the filling position of the press (1), the distance between the filters (11) is in a range from 10 to 90 mm. The ratio (Dc/Dp) of the diameter (Dc) of the hydraulic cylinder (3) and the diameter (Dp) of the cavities (8) is smaller than 1.15.

Abstract: A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P2St:PPP triglycerides of greater than 0.5.

Abstract: A toner consists essentially of food-grade components. Because the toner consists essentially of food-grade components, it can be used to provide a coating or create an image on food products, including those intended for human or animal consumption.

Abstract: Disclosed is a method of forming chewing gum, the method including providing a pair of rollers, sizing the chewing gum from an unshaped mass into a first chewing gum sheet including a first thickness via a first sizing device, the first sizing device being disposed upstream of the pair of rollers, transporting the first chewing gum sheet with the first thickness to the pair of rollers, and maintaining the chewing gum at the first thickness during the transporting between the first sizing device and the pair of rollers, and sizing the first chewing gum sheet into a second chewing gum sheet having a second thickness using the pair of rollers, wherein the first thickness is greater than the second thickness, and the second thickness is between about 0.3 mm to 10 mm.

Abstract: A modular blending system including a bin is provided; the bin being for consumable products has a well in the bottom thereof. A bottom surface of the bin is sloped from substantially a plurality of sides toward the well to facilitate evacuation of the consumable product into and through the well. An outlet fixture connected through an opening in the well may be connected to a dispenser, thereby allowing evacuation of the consumable product from the well to the dispenser. The bin may also have side walls for supporting the bin, and/or a lid for covering at least a portion of the top of the bin.

Abstract: A vending machine is provided for the unattended selling of products to consumers, for example, for selling ice creams. The vending machine includes one single cabinet having lower, intermediate and top portions; a inferiorly closed hinged front door incorporating a wide showcase; and rear man doors. The single cabinet and front door house and feature a set of components required for vending ice creams or other products, and for that purpose include an ice cream manufacturing assembly; containers of complements and cups; a robotic arm and user interface devices. The user interface devices include a touchscreen monitor; a payment device; a spoon dispenser; a device for delivering the ice cream; a monitor; an electronic control housing; a backlight; and a shelf-like adapter that may be used instead of the ice cream machine for optionally vending other products.

Abstract: The present document describes a process for the preparation of a protein-fortified frozen dessert formulation, which comprises the steps of mixing a first mix comprising water and a source of fat; mixing in the first mix a stabilizing agent, a sweetening agent, a first protein mix, to obtain a second mix, pasteurizing the second mix, cooling the second mix to produce a cooled second mix, adding a second protein mix into the cooled second mix, before, after, or before and after step cooling the second mix; ageing the cooled second mix to produce an aged mix; and freezing the aged mix to prepare the protein-fortified frozen dessert formulation.

Abstract: The invention refers to a shelf-stable spreadable cream comprising, in dry weight percent, based on the total dry weight of the spreadable cream, 5-45% legumes and 5-55% nuts. The invention also refers to a method for the production of the shelf-stable spreadable cream of the invention comprising the steps of: a) mixing the ingredients of a spreadable cream composition comprising, in dry weight percent, based on the total dry weight of the spreadable cream composition, 5-45% legumes and 5-55% nuts, thus obtaining an emulsified spreadable cream composition; b) heat treating the spreadable cream composition of step a); and c) packaging the emulsified spreadable cream composition. The invention also refers to the shelf-stable spreadable cream obtainable by the method of the invention.

Abstract: Beverages and other beverage products are sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, e.g., stevioside and/or rebaudiosides, and further comprise glycerine in an amount at least sufficient to enhance the mouthfeel. In certain exemplary embodiments a beverage comprises glycerine in an amount sufficient to provide good mouthfeel to the beverage, yet not otherwise perceptibly affect the taste, i.e., not otherwise perceptibly increase sweetness. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and glycerine are also provided. In addition, a method for including glycerine in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.

Abstract: Provided is a beverage composition including a collagen peptide having an average molecular weight of from 1,000 to 3,000 and a reducing sugar, the beverage composition having a concentration of the collagen peptide of from 2,000 mg/10 mL to 4,000 mg/10 mL, a concentration of potassium of 3 mg/10 mL or less, and a concentration of magnesium of from 0.1 mg/10 mL or less, and a content of the reducing sugar being from 0.5 parts by mass to 3 parts by mass with respect to 100 parts by mass of the collagen peptide.

Abstract: A method of controlling insects in stored food comprising the step of contacting said insects with an effective amount of synthetic amorphous silica, such as food grade synthetic amorphous silica in the form of a dust based formulation. The invention also relates to solid insecticide formulations comprising an effective amount of synthetic amorphous silica.

Abstract: Embodiments described herein relate to a refrigerator comprising a defrost chamber for defrosting food. The defrost chamber is fluidly coupled to the ambient air surrounding the refrigerator so that the chamber can be selectively returned to ambient temperature during a defrost cycle in order to defrost food. A control module can be included to activate a defrost cycle after a predetermined amount of time, or in advance of a desired meal time. The control module can automatically determine an anticipated defrost duration, given an input weight and type of stored food. Therefrom, the control module can activate the defrost cycle sufficiently in advance of the desired meal time to ensure that food has adequately defrosted for use. Further, after the defrost cycle has elapsed, cooling can be automatically reactivated in order to avoid food spoilage.

Abstract: The present document is directed to detoxification of trichothecenes using a method involving trichothecene epoxide ring opening. In particular, the present document discloses the detoxification of a trichothecene by reaction with a thiol containing compound under conditions where the pH is equal to or higher than one pH unit less than the pKa of a thiol group of the thiol containing compound.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being con-ducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

Abstract: The present invention relates to a process for continuous manufacture or recovery of meal and oil from organic material. More specifically the present invention relates to a device and a method for regulating the energy usage and distribution of energy within the system for maintaining continuous production of meal and oil.

Abstract: The present disclosure relates, according to some embodiments, to methods and systems for processing a high-concentration protein product from a microcrop (e.g., aquatic species, Lemna) and compositions thereof. According to some embodiments, the present disclosure relates to a method of processing a biomass comprising a microcrop (e.g., Lemna), where the method may include: blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate; separating the first wet protein concentrate from a separated solution (e.g., using a screw press, using a vibratory screen); and drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule. In some embodiments at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCASS) value of at least 0.88.

Abstract: The present disclosure relates, according to some embodiments, to apparatuses and methods for blanching (e.g., continuously) a microcrop (e.g., aquatic species, Lemna) and a high-concentration protein product derived therefrom. The present disclosure relates, according to some embodiments, to an apparatus for blanching a microcrop (e.g., Lemna, Wolffia) where the apparatus may include: a conveyance mechanism operable to transport a biomass to a blanching tray; an applicator operable to dispense a blanching solution onto at least one surface of the biomass within the blanching tray; the blanching tray oriented to receive a volume of the blanching solution from the applicator; and a vibratory mechanism capable of vibrating the blanching tray to generate a net motion of the received volume of the blanching solution within blanching tray such that a wave of blanching solution is formed.

Abstract: The present invention discloses a novel recipe and process of preparing a lamb leg sauce, wherein the sauce is freshly prepared that can be refrigerated for future use. The novel sauce recipe comprises of boneless lamb leg, rosemary, thyme, maggi powder, single fresh albernero, garlic, onion, tomatoes, cucumbers, sweet mini pepper, bell peppers, American leek, and olive oil.

Abstract: A method of enhancing the sweetness of sweetener in a food or beverage product comprising adding Naringenin to the product in an amount of 50 ppm to 200 ppm by weight of the total weight of the product wherein the Naringenin does not block the bitter taste of the product when compared to the beverage without Naringenin. Also provided here is a food or beverage product comprising Naringenin in an amount of from 50 to 200 ppm, by weight, of the total weight of the product, and a sweetener wherein the product is not a product selected from coffee, tea, a cosmetic and a pharmaceutical.

Abstract: A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride.

Abstract: The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: •contains at least 0.3 wt % of glutamate; •contains at least 500 ppm of K+; •contains less than 300 ppm of Ca2+; •contains less than 700 ppm of Mg2+; •contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca2+]+[Mg2+])/[K+] does not exceed 5:100, each of said cation concentrations being expressed in ppm.

Abstract: Citrus fruit pressing devices, apparatus and methods are disclosed. Several features that can reduce the incidence of rupturing oil pockets in the fruit peel can be employed to improve the taste of the juice pressed from the fruit. One feature includes cutting (307) the peel at least partly along a circumference of the fruit to reduce rupturing of oil pockets when the fruit is flattened and the surface of the fruit is folded over. Another feature includes utilizing a curved knife, which can provide a relatively deep cut and a smooth expansion of the peel. According to other aspects, juice extraction can be improved by employing one or more protrusions in a surface of the pressing element to press areas of the fruit in which the peel of the fruit is not present. Another aspect is directed to using the pressing speed to control the pulp content of the juice.

Abstract: Apparatus and methods for heat-treating almonds and other nuts and food products with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of almonds is limited by heating the almonds in a low-temperature gaseous atmosphere including a steam mixture and forming a forced-convection path through the almonds. The limited water uptake prevents the almond skins from blistering. A forced-convection steam cooker conveying food products on a foraminous conveyor belt the cooker forces the steam mixture downward through the food product along a portion of the cooker and upward along another portion of the cooker for a more uniform heat treatment.

Abstract: The invention provides an smokeless tobacco composition adapted for oral use, the composition including a tobacco material and an effervescent material. The effervescent material includes an acid component and a base component, wherein the acid component includes a triprotic acid such as citric acid and at least one additional acid. The invention also provides a method for making a smokeless tobacco composition that involves first forming a granulation mixture, granulating the granulation mixture, and then blending the resulting granules with further blending components. Thereafter, the material can be formed into a predetermined shape, such as by compression or extrusion. The acid component of the effervescent material is divided into two portions, the first portion added to the granulation mixture and the remaining portion added during the blending step.

Abstract: A method of controlling or electing the harshness of inhaled nicotine powder formulations is described. The method includes the steps of identifying a concentration of nicotine for a subject to inhale to achieve a desired level of harshness per inhalation, identifying the total dose of nicotine to be inhaled by the subject, and providing the subject with an amount of a formulation comprising nicotine particles having the identified concentration of nicotine, such that the total amount of nicotine particles in the formulation equals the total dose of nicotine.

Abstract: An aerosol delivery device or electronic cigarette generates an aerosol or vapor for consumption by a consumer. The device may include a cartridge holding an aerosol precursor substance or fluid that is turned into the aerosol or vapor. The fluid may be stored in reservoir that allows for the fluid to be passed to an atomizer for generating the aerosol. The reservoir may be a flexible bladder that equalizes pressure inside the cartridge to reduce leakage, such as with an internal valve to activate fluid transfer. Alternatively, the reservoir may include one or more capsules that can be broken or melted to release the fluid.

Abstract: There is described an aerosol-forming substrate for use in combination with an inductive heating device. The aerosol-forming substrate comprises a solid material which is capable of releasing volatile compounds that can form an aerosol upon heating of the aerosol-forming substrate and at least a first susceptor material for heating the aerosol-forming substrate. The at least first susceptor material is arranged in thermal proximity of the solid material. The aerosol-forming substrate further comprises at least a second susceptor material which has a second Curie-temperature which is lower than a first Curie-temperature of the first susceptor material. The second Curie-temperature of the second susceptor material corresponds to a predefined maximum heating temperature of the first susceptor material. There is also described an aerosol-delivery system.

Abstract: The invention relates to a smoking device having a housing (1), having a liquid evaporator (2), which is arranged in the housing (1) and has a reservoir (3) for liquid and also a liquid-heating device (4) for evaporating the liquid into liquid vapor, and having a tobacco heater (5), which is arranged in the housing (1) and has a heating chamber (6) for accommodating a tobacco substance in a chamber interior (6a) and also a chamber-heating device (7) for generating tobacco vapor from the tobacco substance, and having an intake-opening arrangement (8) for taking in the liquid vapor, and for taking in the tobacco vapor, from the housing (1), wherein the liquid vapor flows in a liquid-flow channel (9) from the liquid-heating device (4) to the intake-opening arrangement (8) and the tobacco vapor flows in a tobacco-flow channel (10) from the chamber interior (6a) to the intake-opening arrangement (8).

Abstract: The invention is related to an electronic cigarette, comprising an atomizing assembly and a battery assembly, wherein a connection structure is provided at the position where the atomizing assembly and the battery assembly are butt-jointed, and the connection structure comprises a first connector and a second connector butt-jointed with each other. The first connector is provided with a butt-joint groove into which the second connector is inserted. The second connector is provided with a connecting arm and a guide part which is formed by extending from one end of the connecting arm close to the first connector and has a reduced diameter, the guide part guiding the second connector to be inserted into the butt-joint groove. The electronic cigarette has the advantages of firm connection, convenient mounting and small wear. Also provided is a method for manufacturing the electronic cigarette.

Abstract: A cartridge for an aerosol-generating system includes a sensor including a capacitor with a first capacitor plate and a second capacitor plate, a storage portion for storing an aerosol-forming substrate, and a vaporizer. The storage portion is between the first capacitor plate and the second capacitor plate. The permittivity of the liquid storage portion changes upon a change of the volume f the liquid aerosol-forming substrate held in the liquid storage portion. The sensor is configured to measure the capacitance of the capacitor. The measured capacitance relates to a corresponding permittivity of the aerosol-forming substrate held in the storage portion so that the amount of the volume of the aerosol-forming substrate held in the storage portion is determinable from the measured capacitance.

Abstract: A liquid storage portion for an aerosol-generating system includes a container configured to hold a liquid aerosol-forming substrate. The container has an opening for dispensing the liquid aerosol-forming substrate, and includes at least one transparent wall portion, such that the liquid level in the container can be visually monitored by the vaper. The container is further configured such that the liquid aerosol-forming substrate is held in a contiguous volume area of the container. The aerosol-forming substrate in the contiguous volume is confined near the dispensing opening of the container without regard to the orientation of the liquid storage portion.

Abstract: A cartridge for an aerosol-generating system includes a liquid storage portion configured to store a liquid aerosol-forming substrate. The liquid storage portion includes one or more flexible walls and is configured to change at least one of the shape and the size of the liquid storage portion upon a change of the volume of the liquid aerosol-forming substrate held in the liquid storage portion. The cartridge includes a sensor configured to detect data of a physical property. The data relates to at least one of a corresponding shape and a corresponding size of the liquid storage portion so that the volume of the liquid aerosol-forming substrate held in the liquid storage portion is determinable from the measured data.

Abstract: An electronic cigarette or vaporizer may include a cartomizer having an outer cartomizer shell defining an internal cavity and a heating chamber. The internal cavity may be dimensioned to receive a removable fluid container housing a vaporizable fluid. The heating chamber may be capable of receiving the vaporizable fluid from the fluid container. The cartomizer may also include a heating element and a mouthpiece. An airflow channel may be in fluid communication with the heating chamber and the mouthpiece. Cartomizer electrical contacts may be provided on the cartomizer. Cartomizer electrical circuitry may be provided to direct an electric current between the cartomizer electrical contacts and the heating element. The vaporizer may also include a battery segment removably connectable to the cartomizer.

Abstract: A dual-voltage electronic cigarette control assembly, comprising a casing (4) of the control assembly, a control circuit board (2), and a key switch (3), wherein the control circuit board (2) is fixed into the casing by a fixing unit, and the key switch is electrically connected to the control circuit board. The control circuit board (2) is provided with a power managing module configured for outputting a high preset voltage or a low preset voltage and the power managing module comprises a boost (step-up) unit, a buck (step-down) unit or a buck-boost unit. The dual-voltage electronic cigarette control assembly of the present invention can help users to enjoy different vapor amounts according to their personal preference and enhances the power efficiency.

Abstract: The present disclosure relates to a liquid supply for an electronic cigarette. The liquid supply is configured for connecting with an atomizing device. The liquid supply includes a housing, a liquid outlet, a movable valve, and an elastic element. The housing defines a liquid chamber configured for storing tobacco liquid. The housing has an open end configured for connecting with the atomizing device. The liquid outlet is defined in the open end. The movable valve is movably arranged in the open end. The elastic element elastically abuts against the movable valve such that the valve seals the liquid outlet. When the liquid supply is coupled to the atomizing device, the valve is capable of being pushed by the atomizing device to a position where the liquid outlet is opened.

Abstract: A non-burning type flavor inhaler includes a control unit that controls power supplied from a power source to an atomizer. The control unit controls, in one puff action in a standard mode, controls the power source to supply standard power amount to the atomizer in a duration before a first duration elapses. The control unit, in one puff action in the reduced mode, controls the power source to supply first power amount greater than the standard power amount to the atomizer in a duration before a second duration elapses, and controls the power source to supply second power amount smaller than the first power amount to the atomizer in a duration after the second duration elapses and before a third duration elapses.

Abstract: The present disclosure relates to an atomizer includes an atomizing device and a liquid supply. The atomizing device includes an engaging part. The liquid supply includes a liquid chamber. The liquid supply includes a connecting end and a liquid outlet defined in the connecting end. The engaging part defines a liquid inlet through which tobacco liquid can flow into the atomizing device. The liquid supply further includes a sliding block slidable between a first position and a second position. When the sliding block is in the first position, the sliding block seals the liquid outlet; when the sliding block is in the second position, the liquid outlet is opened. The engaging part is capable of sliding along a predetermined track to form a snap-fit connection with the connecting end, and simultaneously driving the sliding block to move from the first position to the second position.

Abstract: An electronic cigarette includes a capillary tube in communication with a liquid supply including liquid material and a heater operable to heat the capillary tube to a temperature sufficient to vaporize the liquid material contained therein and form an aerosol. The liquid supply is adapted to be squeezed or otherwise compressed so as to allow a smoker to manually pump liquid to the capillary tube and simultaneously activate the heater.

Abstract: An information pushing method and a communication method are provided. The information pushing method includes: detecting, by an electronic cigarette, a behavior characteristic of a user; generating, by the electronic cigarette, a triggering signal if the behavior characteristic of the user satisfies a predetermined condition; transmitting, by the electronic cigarette, the triggering signal to a user terminal bound to the electronic cigarette; performing positioning, by the user terminal, and transmitting position information of the user terminal to a service platform; and judging, by the service platform, whether user satisfies an interaction condition according to the received position information of the user terminal; and pushing a group message to the user terminal, if the user satisfies the interaction condition.

Abstract: A lapel support comprises a grip, a loop and a coupling member. The lapel support is for use on a garment that is being supported by a hanger. The hanger comprises a clothes support structure and a rod for suspending the clothes support structure from a rod, for example in a closet. The grip grips the rod of the hanger and is coupled to the coupling member. The coupling member is also coupled to the loop, and maintains tension between the grip and the loop. The loop engages a button on a garment.

Abstract: Disclosed herein is a device integrated in a piece of garment for the purpose of providing core abdominal and pelvic, or lower leg and foot support to a user comprising: an elastic band that wraps around a waist, a lower leg, or a foot of the user and provides upward and inward physical support to an abdominal and pelvic region, or lower leg and foot region of the user upon wearing; an interface that attaches the elastic band to the piece of garment; at least one mechanically adjustable connection, wherein the mechanical adjustable connection adjusts a length of the elastic band upon wearing; and an integration of the elastic band to the piece of garment, wherein the integration prevents at least a portion of the elastic band from directly contacting a body of the user upon wearing.

Abstract: A vest assembly includes a bodice having at least one front pocket and at least one back pocket. A neck collar attaches to the bodice. Preferably, the neck collar includes compressive material to provide cushion and resistance. A collar adjustment, typically an elasticized material, providing adjustable resistance to the neck collar. A plurality of compressive inserts can be selectively inserted in the front pocket and/or the back pocket of the vest assembly. Each compressive insert is a compressive material to provide resistance to a frontal area of a chest of a user. The plurality of compressive inserts are interchangeable and come in varying weights and compressive and/or tensile strengths.

Abstract: A waterproof pair of pants and/or waders includes a sealable opening for relief of bodily fluids. A rigid frame is sealed in a waterproof manner to the pair of pants and/or waders forming a frame aperture. A rigid lid is pivotably connected to the frame. A seal is disposed between the frame and the lid forming a waterproof closure when the lid is in a closed position. An optional rigid backing forms a backing aperture, wherein a first surface of the backing and a back side surface of the frame capture there between the waterproof material. An optional roughened surface can be disposed on the first surface of the backing, on the back side surface of the frame or on the wader material itself. At least one adhesive bond is disposed between the back side surface of the frame and the waterproof material, and/or, between the first surface of the backing and the waterproof material. The backing aperture is equal to or greater in surface area in comparison to the frame aperture.

Abstract: A secured bathing towel that has towel wrapping means that creates a functional device that can be used for not only drying oneself after a show, bath, or swim but can also be used as an upper body covering that can be securely fitted around one's body. This device is unique in that it allows for the ease of pulling the towel tightly around one's upper torso without the issue of the towel becoming unsecure and falling off of one's body.

Abstract: An apparatus and method is presented for the management of fluid flow utilizing different adjacent wettability regions to form a fluidic network structure on a substrate. The fluidic network structure may include liquid-absorptive fluidic channels, where the fluid can flow within these channels and be removed from the substrate. Fluid can be moved by gravitational force, compression force, capillary force and surface tension force.

Abstract: The invention relates to an article of sports clothing (10) for wearing next to the skin, comprising at least on base basic zone of elastically expandable textile fabric and at least on compression section (1, 2, 4, 5, 6, 11) comprising means for compression, which are formed by ridges that are provided on the face of the textile fabric facing towards the skin. The compression sections (1, 2, 4, 5, 6, 11) are arranged asymmetrically in relation to the body halves, divided into the sections provided for the trunk (20) and/or the upper and/or lower extremities (21, 22, 23, 24).

Abstract: A garment that is a functional and aesthetically pleasing scarf which can be configured into a variety of states. The versatile scarf includes a scarf and a magnetic button. The scarf provides cover to the wearer and includes a first sleeve, a second sleeve, and a body cover. The body cover provides protection to the back region of the wearer. The body cover is adjacently connected the first sleeve and the second sleeve about a proximal opening of each sleeve. The first sleeve and the second sleeve cover the arms of the wearer and are positioned opposite to each other across the body cover. The magnetic button attaches the scarf to the clothes of the wearer. The magnetic button includes a first magnetic element and a second magnetic element. The first magnetic element is magnetically attached to the second magnetic element through an at least one layer of the scarf.