Abstract: A new type of maltodextrin syrup is described having functional properties of a corn syrup having a DE of between 35-45 while having a DE value less than 20. In the most general embodiment, the syrup contains no more than 70% of total saccharides with a DP of less than 10 while at the same time having least 50% of the saccharides do have a DP of less than 10. The remainder of the saccharides have a DP of 10 or more. For those saccharides having a DP of less than 10 the distribution is weighted toward the higher end with saccharides having a DP of 5 to 9 being more than the saccharides having a DP of 1 to 4.

Abstract: A method and device allowing a physiological signal, typically representative of brain activity, to be transcribed in the form of sensory signals perceptible to a human user, typically acoustic signals is provided. For this purpose, a physiological signal is acquired and then analysed in such a way as to detect therein patterns that are then parameterised in the time domain. One or more parameters of these patterns are used to determine one or more parameters of the generated sensory signals and/or to determine one or more parameters of temporal envelopes used to modulate the sensory signals. This method and device can be applied, in particular, to neuro-acoustic transduction.

Abstract: A method and device allowing a physiological signal, typically representative of brain activity, to be transcribed in the form of sensory signals perceptible to a human user, typically acoustic signals is provided. For this purpose, a physiological signal is acquired and then analysed in such a way as to detect therein patterns that are then parameterised in the time domain. One or more parameters of these patterns are used to determine one or more parameters of the generated sensory signals and/or to determine one or more parameters of temporal envelopes used to modulate the sensory signals. This method and device can be applied, in particular, to neuro-acoustic transduction.

Abstract: The invention relates to a process for producing a fermentation product wherein the viscosity of the mash is reduced by application of beta-glucanase and xylanase activity.