Abstract: A window rod assembly includes a first mounting bracket configured to clamp onto a window molding; a first support arm coupled to the first mounting bracket and configured to hold a curtain rod; a second mounting bracket configured to clamp onto the window molding; and a second support arm coupled to the second mounting bracket and configured to hold the curtain rod.

Abstract: A portable cooled merchandizing unit including a product container assembly and a thermoelectric assembly. The product container assembly includes an exterior frame and an interior container forming a floor and side panels defining an interior region. Openings to the interior region are defined opposite the floor. Airflow paths are defined at an exterior of the panels and are fluidly connected to the interior region via the opening. The thermoelectric assembly includes a thermoelectric device connected to a heat sink that is fluidly connected to the airflow path away from the opening. A fan is positioned to circulate air from the thermoelectric device and into the interior region via the airflow paths.

Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.

Abstract: The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

Abstract: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.

Abstract: A method and system for packaging products provides for initially, vertically stacking a plurality of products during production in a transfer canister, simultaneously removing a stack of the products from the transfer canister, reorienting the stack and horizontally loading the stack into a final product package cavity. The invention has applicability to a wide range of products, particularly food products, such as refrigerated dough products. In one embodiment of the invention, the product package cavity is thermoformed as part as an overall horizontal form, fill and seal system.

Abstract: A method for improving blood HDL/LDL cholesterol ratio, reducing blood triglyceride level, reducing blood sugar level, and/or reducing body weight, that includes ingesting a composition containing a concentrated soybean germ product. The soybean germ product includes soybean germ protein; 1.0% by weight or less of saponin relative to the total weight of the soybean germ product; and 0.5% by weight or less of isoflavone relative to the total weight of the soybean germ product.

Abstract: Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time during baking, wherein the encapsulated chemical leavening agents at least partially leaven the dough composition during baking, and wherein the encapsulated chemical leavening agents are uniformly incorporated into the dough composition or dough ingredients by methods that limit shear damage to the encapsulated particles.

Abstract: An object of the present invention is to provide a water-in-oil type fat or oil composition which exhibits satisfactory demulsification in the mouth regardless of a low salt content, and which makes a consumer feel moderate saltiness, and a method for producing the same. Disclosed is a water-in-oil type fat or oil composition containing 0.4% by weight or more and less than 1.0% by weight of a salt, wherein the time required to reach 50% of an equilibrium value is within 50 seconds in an increase in conductivity at 35° C.

Abstract: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products.

Abstract: Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.

Abstract: Methods and systems for decorating at least one bevel surface or other surface of a laminated flooring are described. The bevel surface can be decorated by non-transfer printing such as digital printing. The digital printer can be an ink jet printer such as a piezoelectric drop-on-demand (DOD) printer that allows a color and pattern to be placed on the bevel surface that matches the print design (décor pattern or face design) of the laminated flooring. Other devices are provided such as a device that takes a picture of or scans an image of the print design, and modifies the taken picture or the scanned image so that the edge pattern thereof matches with an edge pattern of the print design.

Abstract: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products.

Abstract: Kits for constructing a modular merchandizing unit include panels, frame members, joint pieces, and a cooling device. The frame members have a lengthwise shape defining outer and inner panel mounting assemblies and a joint capture region. The mounting assemblies include opposing legs extending from a base web to define a panel engagement region. The joint pieces each include a block core and orthogonally arranged plug assemblies projecting from faces of the core. The plug assemblies mate with the joint capture region. Construction of a unit from the kit includes the frame members retaining selected panels as paired inner and outer panels within corresponding engagement regions. The joint pieces interconnect the frame members and paired panels to form a cabinet. The cooling device is mounted the cabinet. A door assembly can also be mounted to the cabinet. Optionally, foam insulation is dispensed between the paired panels.

Abstract: The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat.

Abstract: A self-decontaminating fabric is manufactured from fibers such as Tencel having high surface energy and low surface roughness. Novel scouring methods eliminate substantially all contaminants from the fibers, and a novel coating process applies an anti-pathogen coating such as a halogen compound to the fabric so as to provide rapid deactivation of pathogens on contact. Novel charging methods activate or reactivate the coating, typically by exposure to chlorine. The coating is substantially free of gap regions where pathogens can survive. The high surface energy of the fibers allows a high coating concentration and provides close contact between attached pathogens and the coating. The low surface roughness reduces the pickup of pathogens by the fibers. Multi-layer embodiments include an outer layer configured for maximum anti-pathogen coating concentration, and an inner layer configured for a reduced coating concentration that is compatible with skin contact.

Abstract: A shower curtain hook includes a generally S-shaped member including a top portion configured to slideably engage a rod having a first diameter, and a bottom portion; the top portion including a curved section and a straight section extending from one end of the curved section; and a ball attached to an end of the straight section, wherein a distance between the ball and the bottom portion is smaller the first diameter.

Abstract: A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability.

Abstract: Disclosed are R-T-E cereal compositions especially in the form of flakes of reduced salt content which nonetheless provide enhanced cooked cereal flavor and which are characterized by a pH ranging from about 3.5-5.7 and a conductivity ranging from about 0.1-2.8 mS/cm. Also disclosed are methods for the preparation of such R-T-E cereals. The present methods comprise cooking a cereal to form a cooked cereal dough in the presence of added edible acid and a water soluble salts to provide a cooked cereal dough or mass. The combination of ingredients and cooking conditions provides cooked cereal dough and R-T-E cereals prepared therefrom which provide finished breakfast cereal product having improved appearance, flavor and texture as well as in improvements in cooking times.

Abstract: An assembly useful for constructing concealable, flexible, lightweight protective body armor includes a flexible support layer to which is bonded a mosaic of rigid, adjacent tiles having a high bending performance, such as type 5 titanium alloy, which includes 6% aluminum and 4% vanadium by weight. The inner support layer can include woven para-aramid and/or STF-treated Kevlar™. The tiles can have interlocking and/or thickened edges. An additional backing layer can include para-aramid and/or carbon nanofiber embedded UHMWPE UD-laminate. An inner layer can have high moisture transport, anti-microbial properties, and low friction. An outer layer can be shaped with anatomical features to hide the armor. The assembly can be flame resistant. Assemblies with 2 mm thick tiles and total thickness less than 5 mm can provide V50 protection against 9 mm FMJ projectiles at more than 1000 feet/second, and can also protect against knife and spike assaults at 65 Joules force.