Abstract: A system for preparing an individual serving of coffee using a liquid coffee concentrate includes a sealed container containing an amount of liquid coffee concentrate for the preparation of an individual serving of coffee. The system may include a coffee maker operable to prepare a single serving of coffee from the liquid coffee concentrate contained in the sealed container, the coffee maker including a coffee maker recess for receiving the sealed container, a needle for piercing an entrance hole in an upper portion of the sealed container while the sealed container is in the coffee maker recess, a water conduit by which water from a water source flows into the sealed container through the entrance hole, and a heater for heating the water. The system may include an adapter for receiving the sealed container and positioning the sealed container in the coffee maker recess.

Abstract: Provided is a purified chlorogenic acid-containing composition, having: a content of a chlorogenic acid in solids of from 10 mass % to 70 mass %; a “glucose/chlorogenic acid” mass ratio of from 0.1 to 0.9; a “caffeine/chlorogenic acid” mass ratio of 0.05 or less; and a pH of from 1 to 5.

Abstract: Provided is a method of producing a chlorogenic acid-containing composition, including a step of subjecting coffee beans to column extraction using an aqueous solvent, in which the coffee beans include at least one selected from the group consisting of green coffee beans, decaffeinated green coffee beans, roasted coffee beans having an L value of 40 or more, and decaffeinated roasted coffee beans having an L value of 25 or more, and include at least one selected from the group consisting of unground coffee beans and ground coffee beans having an average particle size of 2.0 mm or more.

Abstract: A machine for making liquid or semi-liquid food products, including: a first processing container for processing a liquid or semi-liquid base product and defining a processing chamber; a stirrer mounted inside the first processing container; a thermal system including a heat exchanger, associated with the first processing container; a processing and control unit, including a module for receiving and transmitting data, a processing module and a memory containing processing software instructions which can be carried out by the processing module, the processing and control unit defining a storage node of a distributed architecture database.

Abstract: A food preparation system that can simultaneously freeze and shape liquids quickly and has a plurality of integral walls forming a cavity that may be used as a freezing surface, a removable tray that fits inside the cavity, a plurality of shaped freezing surfaces located on the tray, a top surface forming one of the integral walls which is used as a flash-freezing surface, a front panel interface forming one of the integral walls, and a plurality of control buttons located on the front panel interface which control the food preparation system.

Abstract: A hose fitting assembly for connecting to a food mix bag of a frozen food dispensing machine is provided. The hose fitting assembly includes a fitting body defining a hollow fitting body interior. Also included is a probe cap repeatedly matable with the fitting body and having an inner wall defining a hollow probe cap interior.

Abstract: A kiosk for selling frozen confections such as shaved ice or ice cream may include with a liquid-topping dispenser assembly having liquid-dispensing faucets which are operable by a customer outside the kiosk to dispense liquid toppings onto the frozen confections.

Abstract: The disclosure relates to animal food and methods for increasing the amount of milk and/or milk components produced by a ruminant animal, such as a cow. Particularly, the disclosure provides a cow food comprising microorganisms, such as a Pichia sp. and a Clostridium sp.

Abstract: A method for enhancing Omega-3 oil content in body tissue of livestock include operating a livestock feed production arrangement for generating feed for livestock. The livestock feed production arrangement includes an arrangement for supplying seeds, a hydroponics arrangement for receiving the supplied seeds and for germinating and growing the supplied seed in a light-excluded environment in one or more hydroponics trays to generate plant growth material, and a harvesting arrangement for receiving the plant growth material and processing the plant growth material to generate the corresponding livestock feed for livestock. The method also includes feeding the livestock feed to livestock of a variety to enhance the Omega-3 oil content in their body tissue.

Abstract: The present invention relates to feed compositions that can modify the feeding behavior of animals. Supplements can be added to no or low roughage rations that improve the performance of animals. In particular, the addition of calcium chloride to a low or no roughage ration can increase the number of feedings but decrease the amount of feeding per meal. This can result in promoting enhances feed conversion and better cost of feed to weight gain.

Abstract: Treatment of dried perennial ryegrass with aqueous citrate ion from sodium citrate chelates calcium from the grass which improves extracting juice from the grass. Addition of ascorbic acid to the aqueous solution decreases enzymatic browning of the juice. The juice is centrifuged and filtered. Microscopic examination of the centrifuged and filtered juice that has been stained with methylene blue demonstrates a cellulose content less than extracted wheat grass. Processing the dried perennial ryegrass can be achieved without electricity. Extraction of nutrients from perennial ryegrass may help alleviate world food shortages and may promote peace.

Abstract: A process of producing beverage includes the steps of washing cactus fruit and pitaya with clean water; drying the clean cactus fruit and pitaya; juicing the cactus fruit to obtain juice of the cactus fruit and juicing the pitaya to obtain juice of the pitaya respectively; filtering the juice of the cactus fruit and the juice of the pitaya respectively; mixing the filtered juice of the cactus fruit and the filtered juice of the pitaya with water to obtain a solution; pouring yeast and gram-positive bacteria in the solution wherein the yeast is Saccharomyces boulardii and the gram-positive bacteria includes Lactobacillus acidophilus and Bifidobacterium longum; and fermenting the solution until beverage is produced wherein fermentation temperature is between 26° C. and 35° C. and fermentation time lasts for 3 to 10 days.

Abstract: Countertop vacuum system, including a vacuum pump, suction device, the suction device including a pop-up arrangement, adapted for being mounted in an opening of the countertop, including a movable part and a stationary part, the stationary part having connecting means for mounting in the countertop opening and below a countertop working surface, the movable part being arranged for moving relative to the stationary part and for at least partially extending through the countertop opening, a suction hose, wherein the suction hose is connected to the vacuum pump. The suction hose is arranged extendable and retractable from an inner space of the movable part to the outside of the movable part. The system further has a suction adapter connected to the suction hose, wherein the suction adapter is provided with an interface for applying suction to a container.

Abstract: A system for managing spoilage of perishable goods including: a storage device to store perishable good requirements, spoilage characteristics, and perishable good parameters associated with the perishable goods; and a spoilage management system coupled to the storage device. The spoilage management system including: a quality assessment module to determine quality levels in response to at least one of the perishable good parameters and the perishable good requirements; a spoilage determination module to determine spoilage risk levels in response to at least one of the perishable good parameters, the spoilage characteristics, and the quality levels; and a meshing module to determine output parameters in response to at least one of the quality levels and the spoilage risk levels.

Abstract: Perishable products, such as food products, can be preserved by cooling to temperatures below their freezing point without ice crystallization. In some embodiments, the perishable product is cooled to temperatures below the freezing point of water while a pulsed electric field and oscillating magnetic field are applied to the product. Apparatus for supercooling perishable products are also provided and include a pulsed electric field generator and an oscillating magnetic field generator.

Abstract: A method for cooking fowl and/or other unitary food articles utilizing multiple immersions into hot cooking fluid includes cooking central portions of fowl, or other unitary food articles, for longer durations than one or both end portions of the fowl or unitary food articles by cooking central portions twice and cooking one or both end portions only once.

Abstract: The invention relates to a method for extracting mycotoxins from grain and other food products or from feed and its subsequent quantification. Fields of application are the food industry, the animal feed industry or biotechnology. The objective of the present invention was to develop an extraction method with which it is possible to uniformly extract mycotoxins with different dissolving properties. It was found that with the aid of aqueous, buffered naphthyl and/or phenyl compounds or their heterocyclical analogues, both hydrophobic and hydrophilic mycotoxins can be extracted. The method is characterized in that the buffered solutions of naphthyl and/or phenyl compounds and/or their heterocyclical analogues, which carry at least one sulphonic acid or at least one carbonate acid group, are brought into contact with the grain or other food products or animal feed, the aqueous solution is separated and the content of the extracted mycotoxins in the solution is determined.

Abstract: This disclosure relates to methods for making a composition of a cannabinoid and chicory flour. According to a method, the composition is manufactured by combining an amount of a cannabinoid and an amount of chicory flour comprising about 10% (w/w) to about 90% (w/w) less 11?,13-dihydrolactucin than a chicory flour made from the taproots of Cichorium intybus.

Abstract: Trichomes are removed from hops flowers and the related undesirable vegetative matter by a process that deploys water slurry agitation to produce a mixture of solid trichomes and similarly sized plant debris from the flowers. The plant debris are then removed by gravity filtration in a dense inert liquid, which is preferably a salt or brine solution. The desirable trichomes or trichome glands float on the dense liquid, while the undesirable vegetative matter sinks to the bottom of the brine containing vessel. The trichomes are readily removed and can be processed further to form concentrates for flavoring beer or other beverage, as well as added directly to beer at any stage in the brewing process.

Abstract: This invention relates to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, including 90 wt % or more of steviol glycoside, wherein only glycosylation is carried out using cyclodextrin as a glycosylation material of a stevia extract (steviol glycoside), without a purification process using an existing porous adsorbent resin (aromatic, styrene type), to thus produce enzymatically modified stevia, which can be utilized as an ingredient and a reagent for sweeteners, flavor enhancers and flavor modifiers for a variety of confections, drinks (including alcoholic beverages), foods and food products, thereby providing an enzymatically modified stevia sweetener and products thereof.

Abstract: The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides in the form of individual compounds, or as mixtures thereof, or in the form of ingredients comprising the individual compounds or mixtures thereof, or as enzymatic or fermented preparations containing the individual compounds or mixtures thereof.

Abstract: Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt % of the chloride salt, up to 1 wt % of the food grade acid, and up to 1 wt % of the anticaking agent.

Abstract: Provided herein are antioxidant-enriched multivitamin compositions comprising vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, folic acid, vitamin B 12, biotin, pantothenic acid, zinc, selenium, coenzyme Q10, lutein, lycopene, and zeaxanthin for the treatment of fat malabsorption diseases such as cystic fibrosis. Also provided are methods of treating vitamin and micronutrient deficiencies in subjects suffering from cystic fibrosis by administering an antioxidant-enriched multivitamin composition.

Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.

Abstract: A method includes: generating a first nutritional plan for a first user to be implemented in a first time period; monitoring events relevant to real-world implementation of the first nutritional plan by the first user; detecting, via a first kitchen appliance, a first user action associated with the first kitchen appliance; determining a first deviation between the first nutritional plan and a projected nutritional outcome derived based on the monitored events that occurred during a first portion of the first time period up to detection of the first user action; in accordance with the first deviation, revising the first nutritional plan to obtain a second nutritional plan to be implemented in a remainder portion of the first time period; generating a first suggestion regarding a second user action associated with the first kitchen appliance based on the second nutritional plan; and outputting the first suggestion via the first kitchen appliance.

Abstract: A method of automatically orienting symmetric and asymmetric produce items, such as apples for example, is provided. Individual items of produce are manipulated by a programmable manipulator within the view of one or more depth imaging cameras. Digital three dimensional characterizations of the surface of the produce items are generated by the depth imaging camera or cameras and are utilized by a computer connected to the depth imaging camera or cameras to locate the stem and blossom of each produce item. Asymmetric produce items, such as apples with dropped shoulders as well as symmetric produce items can be properly oriented and processed automatically.

Abstract: Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food-grade starch into a medium at a concentration from the range of about 2% to about 50% by weight to form a food-grade starch dispersion; (ii) mixing the food-grade starch dispersion with non-starch polysaccharide particles such that the food-grade starch microencapsulates the non-starch polysaccharide particles to form microencapsulated non-starch polysaccharide particles; and (iii) drying the microencapsulated non-starch polysaccharide particles. The microencapsulated non-starch polysaccharide particles may be used as a replacement (or a partial replacement) for flour to increase the fiber content while reducing the caloric availability of baked foodstuffs, pastas, and the like.

Abstract: A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning on the uncooked protein pieces; a packaging machine that receives uncooked protein pieces, optionally coated with flour and/or seasoning, and retains the optionally coated, uncooked protein pieces in pouches; a batter applicator that deposits a batter made from flour containing gluten directly into the cooking pouches; the packaging machine programmed to vacuum seal the cooking pouches, thereby coating the uncooked protein pieces with the batter in the cooking pouches to make batter-coated uncooked protein pieces; and a heating unit programmed to completely cook the batter-coated protein pieces in the pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

Abstract: A robot configured to apply liquid to food accommodated in a container includes an imaging unit configured to image one of the container and the food, a first arm configured to move a dispensing unit configured to dispense the liquid, a second arm configured to move a spreading unit configured to spread the liquid dispensed on the food, and a control device. The control device actuates the first arm to move the dispensing unit based on a position and a tilt of the one of the container and the food imaged by the imaging unit and actuates the second arm to move the spreading unit based on the position and the tilt.

Abstract: Methods of making reconstituted tobacco include contacting a mixture including tobacco pulp with one or more fluid streams including one or more peroxides (e.g., hydrogen peroxide), recovering one or more fluids from the tobacco pulp mixture, and reusing the recovered fluids in at least one subsequent tobacco pulp contacting step. In some cases, methods provided herein can recover one or more fluids including one or more peroxides, such that the at least one subsequent tobacco pulp contacting step includes contacting tobacco pulp with a fluid including one or more peroxides.

Abstract: Methods of modifying the tobacco-specific nitrosamine content of a tobacco material are described herein. One exemplary method comprises contacting a tobacco material with a composition comprising salt, sugar, enzyme, lactic acid bacteria, yeast, or a combination thereof to reduce the total bacterial content; curing the tobacco material; and fermenting the tobacco material in the presence of one or more microorganisms. The method can provide a fermented tobacco material having a tobacco-specific nitrosamine content that is reduced relative to a fermented tobacco material that has not been subjected to the disclosed method steps. In certain embodiments, the tobacco-specific nitrosamine content of the fermented tobacco material is no more than that of the cured tobacco material. Tobacco-containing products including such treated tobacco materials are also provided.

Abstract: Embodiments disclosed herein relate to a rolling drum (59 for use in a tobacco industry product manufacturing apparatus. The rolling drum has a peripheral surface (6) configured to carry a collation of rod-shaped articles. The rolling drum comprises a plurality of ridges (7) on the peripheral surface, each ridge comprising a trailing face (8) and a leading face (9). The rolling drum comprises a plurality of suction holes for retaining the collation of rod-shaped articles. The plurality of suction holes are disposed at the trailing face and the leading face of each of the ridges. Also disclosed is a rolling apparatus comprising such a rolling drum, and a machine for assembling tobacco industry products comprising such an apparatus. Also disclosed is a method of assembling tobacco industry products using such a rolling apparatus or machine.

Abstract: Embodiments disclosed herein relate to an apparatus (1) for manufacture of tobacco industry products (21). The apparatus (1) comprising a rolling unit (9) comprising: •a rotatable drum (14) having a plurality of recesses formed in an outer surface of the drum (14) to receive tobacco industry product components (5/6); •a roll hand (15) spaced from the outer surface of the drum (14) to define a space between the outer surface of the drum (14) and the roll hand (15), within which space tobacco industry product components (5/6) are rollable upon rotation of the drum (14); and •a kicker bar (16) disposed adjacent to the roll hand (15). •The kicker bar (16) is moveable relative to the roll hand (15) and in a direction towards and away from the drum (14) during operation of the apparatus (1), and the kicker bar (16) is biased towards the drum (14).

Abstract: A mechanism for a momentary compression of a filter material used in the tobacco industry, wrapped into a wrapper and glued with an adhesive delivered from an adhesive applying apparatus, adapted to being placed on a machine for manufacturing filter rods before the adhesive applying apparatus is characterised in that it comprises at least one rotary compressing member for pressing the filter material linearly moving underneath it. A method of a momentary compression of a filter material used in the tobacco industry, wrapped into a wrapper and glued with an adhesive delivered from an adhesive applying apparatus on a machine for manufacturing filter rods is characterised in that before wrapping the filter material into the wrapper the filter material is compressed by exerting a force on the filter material by at least one rotary compressing member.

Abstract: The invention relates to a cigarette filter. In particular, the present invention relates to a new cigarette filter, in which materials of natural origin are used that have not been applied in this special field before. More particularly, the present invention relates to a cigarette filter, which can be used for adsorbing the toxic components of cigarette smoke, and lowering the tissue damage triggered by cigarette smoke on the respiratory organs, the cardiovascular system and the mucosa. Especially the present invention relates to a cigarette filter containing alginite.

Abstract: A method of purchasing one or more nicotine products includes: providing one or more sample sticks with an ingestible coating, the ingestible coating representing one or more flavors of the one or more nicotine products; displaying the one or more sample sticks to a purchaser of the one or more nicotine products; sampling the one or more sample sticks representing the one or more flavors of the one or more nicotine products; and purchasing the one or more nicotine products based on the one or more sampled flavors of the one or more nicotine products.

Abstract: An aerosol delivery device is provided that includes at least one housing, a nozzle, a piezoelectric or piezomagnetic mesh, a control component, and a transport element. The at least one housing may enclose a reservoir configured to retain an aerosol precursor composition. The nozzle may be coupled to the housing to discharge aerosol precursor composition from the reservoir. The piezoelectric or piezomagnetic mesh may comprise a piezoelectric or piezomagnetic material and a mesh. The control component may include a microprocessor coupled to and configured to drive the piezoelectric or piezomagnetic material to vibrate and cause a discharge of components of the aerosol precursor composition through the mesh and thereby produce an aerosol for inhalation by a user. And the transport element may be configured to control an amount of aerosol precursor composition delivered from the reservoir to the mesh.

Abstract: Smoking articles are disclosed herein. The present disclosure is directed to a smoking article that comprises a heat source configured to generate heat upon ignition thereof, a substrate material having opposed first and second ends, the heat source being disposed proximate the first end of the substrate material and the substrate material having an aerosol precursor composition associated therewith, a mouthpiece, the mouthpiece being disposed proximate the second end of the substrate material, and a heat transfer component. In one implementation, the heat transfer component comprises a hollow structure and opposing first and second flanges located on respective ends thereof, wherein the hollow structure extends through the heat source such that the heat source is located between the first and second opposing flanges.

Abstract: An aerosol delivery device is described that includes an aerosol precursor staged within a reservoir and an atomizer configured to generate heat through induction. The atomizer has an induction transmitter and an induction receiver. The induction receiver is in operational contact with the aerosol precursor within the reservoir and is configured to wick the aerosol precursor into range of the induction transmitter to be heated and vaporized.

Abstract: This invention is an e-cigarette phone case and battery that allows for powering a filter component of an e-cigarette while also recharging the battery component of the e-cigarette. This invention may also be used with powering the filter component and the battery component of a vape pen or other similar nicotine or non-nicotine delivery devise. This invention may also be used for recharging a phone or other mobile electronic communication device secured within the case.

Abstract: An electronic cigarette includes a ceramic heating element having a current conducting heating member on and/or in a body of ceramic material which is impenetrable to the liquid; a liquid delivery member to deliver liquid from a liquid storage to the heating element; a battery; and an electric circuit for electrically connecting the heating element to the battery. The body of ceramic material is to contact or be in close proximity to the liquid delivery member, to vaporize the liquid when the ceramic heating element produces heat. The electronic cigarette further includes a cartomizer part, having the liquid storage and the liquid delivery member, and a battery holding part, having the battery, the ceramic heating element, and the electric circuit. In an assembled state, the cartomizer part and the battery holding part are assembled. In a disassembled state, the cartomizer part and the battery holding part are separated.

Abstract: A heating device, an atomizer and an electronic cigarette having the same are disclosed, a heating device includes a shell, with a receiving chamber formed therein; a heating element, received in the receiving chamber to contact with a liquid conductive body; the liquid conductive body, configured for absorbing tobacco liquid and supplying the tobacco liquid to the heating element; the liquid conductive body includes multiple annular liquid conductive layers stacked inside the shell, along an axial direction of the shell; outer diameters of multiple annular conductive layer are equal to an inner diameter of the receiving chamber such that the multiple annular liquid conductive layers are capable of being received in the receiving chamber and abutting against an inner surface of the shell.

Abstract: The present disclosure relates to reservoirs for storing products in electronic smoking articles. The reservoir is manufactured from cellulose acetate fiber, thermoplastic fiber, non-thermoplastic fiber, or a combination thereof. The reservoir is substantially tubular in shape and is adapted to accommodate internal components of the smoking article thereby increasing reservoir capacity. The internal components particularly can comprise an atomizer, which may include a braided wick.

Abstract: The present disclosure relates to an aerosol delivery device. The aerosol delivery device may include a control body with a first connector portion and a cartridge with a second connector portion. The first connector portion and the second connector portion may be configured to releasably engage each other. One of the first connector portion and the second connector portion may include an extension and the other of the first connector portion and the second connector portion may include a receptacle configured to receive the extension. The extension may include contact sections positioned along a longitudinal length thereof. The contact sections may be electrically insulated from one another by at least one spacer and may be configured to form an electrical connection with the receptacle. A related assembly method is also provided.

Abstract: A heating system for an inhaler device, such as an e-cigarette or a personal vaporizer, for generating an aerosol and/or a vapor from a substance to be heated, especially a liquid or gel, the heating system including: a first heating zone configured to receive the substance to be heated from a supply reservoir, wherein at least one first heating element is provided to pre-heat the substance in the first heating zone; and a second heating zone configured to receive the preheated substance from the first heating zone, wherein at least one second heating element is provided to heat the substance in the second heating zone.

Abstract: An electronic cigarette, an atomizer device thereof and a method for assembling the atomizer device are provided. The atomizer device comprises an atomizer assembly (14) having an atomizer base (141), a heating member (142), and a liquid transport member (143). The atomizer base (141) includes a tubular body (1412) having an inserting end (1413); and a side wall of the tubular body (1412) defines at least one slot (1414) extending along a longitudinal direction and communicating with an end surface of the inserting end (1413). The heating member (142) is tubular and arranged in the tubular body (1412), and an air flowing channel is defined inside the heating member (142). The liquid transport member (143) comprises a tubular liquid transport body (1431) and at least one couple of connecting portions (1432) connected together in a circumferential direction of the liquid transport body (1431).

Abstract: An electronic vaporizing inhaler comprises a liquid reservoir adapted to receive vaping liquid, and a vaporizer. The vaporizer comprises a solid partition having a plurality of capillary apertures extending transversely through the solid partition, wherein the capillary apertures provide fluid communication between the vaporizer and the liquid reservoir. A sponge is disposed in physical contact with the solid partition and overlays the plurality of capillary apertures. A wick is disposed in physical contact with and overlaying the sponge, and a heating element is disposed above the wick.

Abstract: The product relates to a heat-regulating sock (1) with heat-conducting materials in certain areas. In one example embodiment the device may provide a means of conducting heat in and around the foot and leg. Heat can be intentionally transferred from one area of the foot to another, from an area of the leg to an area of the foot, from an area of leg to an area of the foot, from the foot to the localized atmosphere, or from the localized atmosphere to the foot. To this end, the inventive sock has at least one thermally conductive material (2) touching a portion of the foot or leg, in one or multiple locations, and conducting heat towards other regions of the foot or away from the contacted area of the foot with one or more additional materials insulating the conductive material.

Abstract: A multi-use exercise garment is provided. The multi-use exercise garment comprises of jacket having a weight belt, resistance bands and adjustable ankle straps. Resistant bands can be attached through the holes on the front of the jacket and sand bags can be added to the weight belt for extra weight.

Abstract: Apparatus, systems, and methods are described for a heating system incorporated into a garment. An example garment includes: a heating element disposed proximate an internal surface of the garment; a temperature sensor configured to measure a temperature outside of the garment; a motion sensor configured to measure movement of the garment; and a controller configured to adjust power to the heating element based on signals received from the temperature sensor and the motion sensor.