Abstract: The present invention is directed to a heat sterilized spoonable nutritional composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source consisting of whey protein containing whey protein micelles and a source of casein, wherein the nutritional composition is a liquid or semi-liquid composition having a viscosity of between 400 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s?1. The inventive heat sterilized spoonable nutritional composition preferably has a cysteine content of 1.2 to 2.4% by weight of the composition.

Abstract: Aspects of the present disclosure involve a system including a computer-readable storage medium storing a program and method for providing interfaces for automatically mapping webpages to page groups. The program and method provide for determining prioritized terms for plural URLs corresponding to webpages of a website; sending, to a user's client device, an indication of the prioritized terms; receiving, from the client device, an indication of the prioritized terms as modified by the user; generating page groups based on the modified prioritized terms, each page group being assigned to a page category for the website, and each page group having URL-based conditions; sending, to the client device, an indication of the page groups; receiving, from the client device, an indication of the page groups as modified by the user; and causing display of a mapping interface on the client device, the mapping interface corresponding to the modified page groups.

Abstract: Methods, computer systems and computer program product are provided for retrieving contextually relevant documents in near real time. When text data it's received from an application, the text data is processed through a text segmentation model to generate a set of documents. Each document corresponds to a segment of the text data. A first vector representation is generated for a first document of the set of documents. A machine learning process compares the first vector representation and a set of vector representations for a set of documents within a data repository to determine a subset of the documents. A composite rank is generated for each respective document of the subset. The subset of documents is then presented through an interface, sorted according to the respective composite ranks.

Abstract: Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.

Abstract: Machine-learning-aided automatic taxonomy for web data. In an embodiment, a training dataset of annotated features is used to train a model to predict a class in a taxonomy of web-based activities. The features may be derived from a uniform resource locator (URL) of an online resource and associated metadata. During operation, the features may be extracted from the URL and metadata of each activity record in web data. The trained model may be applied to the extracted features for each activity record to predict a class within the taxonomy. The predicted taxonomic class may be stored in association with the URL that was extracted from the activity record to produce a taxonomized URL.

Abstract: A method, system and computer program product for processing queries in a hybrid database system. A database management system of the hybrid database system obtains an estimated execution time of a query by an online transaction processing engine. The database management system further obtains an estimated execution time of the query by a database accelerator. Furthermore, the database management system determines a wait time (which could be zero) for the database accelerator to process the query. The database management system then determines whether the online transaction processing engine or the database accelerator will process the query using the estimated execution time of the query by the online transaction processing engine, the estimated execution time of the query by the database accelerator and the wait time (which could be zero) for the database accelerator to process the query. In this manner, the processing of queries in hybrid database systems is optimized.

Abstract: A Cannabis juice purée is packaged using high pressure processing (HPP). First, a Cannabis juice purée is formed by collecting raw Cannabis material and blending the raw Cannabis material together with a thickening agent and a sweetening agent. Next, the Cannabis juice purée is deposited into a container and the container is processed using HPP. In HPP, the Cannabis juice purée is loaded into a high-pressure chamber filled with pressure transmitting fluid, such as water. The pressure is applied to the Cannabis juice purée. A lid is used to seal the opening of the container. HPP allows the mixture to be pasteurized without applying heat. HPP extends the shelf life of the Cannabis juice purée to several weeks to months without applying heat that could undesirably decarboxylating the cannabinoids present in the Cannabis juice purée. Shelf life is preserved while providing a liquid beverage form of Cannabis juice purée.

Abstract: Novel mogrosides and methods for heir purification are provided herein. In addition, compositions comprising said novel mogrosides and methods for preparing the same are provided.

Abstract: Methods, systems, and computer-readable media are disclosed herein for improved state identification and prediction in computerized queries. In an aspects, a neural network model is trained via word embedding, using a plurality of workflows having a plurality of steps as input training data. The model may be searched using a string to locate and identify semantic matches as potential results, where the potential results correspond to a specific step and/or a particular workflow. Markov chaining may also be performed, using the potential results, in order to predict one or more additional results, where the additional results correspond to a specific succeeding step within a particular workflow, in some aspects. The results and predicted steps may be displayed.

Abstract: Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.

Abstract: Systems and methods are disclosed for hierarchical categorical and sub-categorical topic modeling allowing, in response to a query in natural language, a set of results to be determined which are both semantically relevant to the user and diverse, by containing information complementary or adjacent to that of the query. Such a paradigm permits exploration and discovery of new topics and ideas in large collections of documents. In some embodiments, one or more non-negative matrix factorization (“NMF”) algorithms are applied in determining a hierarchical topic model including the semantically-related categories and sub-categories. The dataset may include authorized social media data collection, and machine learning techniques can optimize the generation of the topic model and/or the search results.

Abstract: A Lucuma nervosa essence, a Lucuma nervosa aroma enhancer, a preparation method and applications thereof are disclosed. The Lucuma nervosa aroma enhancer includes methyl 3,7-dimethyl-6-octenoate and/or 3-(methylthio)propyl butyrate. A mass percentage of the Lucuma nervosa aroma enhancer in a Lucuma nervosa essence is 0.08%-1.1%, the Lucuma nervosa essence includes a substrate and the Lucuma nervosa aroma enhancer. The preparation method of the Lucuma nervosa essence includes mixing the components of the Lucuma nervosa essence. The Lucuma nervosa essence can be applied in preparing a food and/or a flavoring with a Lucuma nervosa flavor. When the Lucuma nervosa aroma enhancer provided by the present invention is used in combination with a Lucuma nervosa extract, or mixed with a composition in conjunction with other essence raw materials, the prepared Lucuma nervosa essence has full fruity aroma and strong sulfide aroma, thus effectively improving the aroma and taste of final products.

Abstract: An embodiment of the present invention is directed to implementing machine learning to define business logic and lineage. The system analyzes data patterns of SORs as well as consumption attributes to define the business logic. An embodiment of the present invention may achieve over 95% match rate for complex attributes. When provided with thousands of SOR attributes, the innovative system may identify a handful of relevant SOR attributes required as well as the business logic to derive the consumption attribute.

Abstract: Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over (?)}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

Abstract: Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.

Abstract: Techniques for providing a data confidence index are presented herein. In one embodiment, a method includes setting a default confidence index for a remote computing device, the confidence index indicating trustworthiness of data provided by the remote computing device, the remote computing device operating as part of a network of cooperating devices; applying a plurality of ordered rules for the remote computing device, respective rules comprising a rule pre-condition and a confidence index adjustment, respective rules considering one of a behavior of the remote computing device and a property of the remote computing device; and adjusting the confidence index for the remote computing device responsive to results of applying the plurality of ordered rules. A system and apparatus substantially perform steps of the disclosed method.

Abstract: A vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 ?m. The potato emulsion is whitish, and is whippable providing a foam.

Abstract: The present invention discloses a loading unit which loads the target web site after receiving a URL of a target web site; an action design unit which makes the user arbitrarily plan and arbitrarily set pre-determined work to extract target data from the target web site; an executing unit which consistently arranges the pre-determined work arbitrarily planned through the action design unit, and performs a designated event; an importing unit which extracts target data through the event work and presents them to a user.

Abstract: A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) or edible salts thereof, wherein R1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, and i) R3 and R4 are hydrogen and R2 the residue of a proteinogenic amino acid; ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl; iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2— useful in modifying flavours.