Abstract: Systems and methods for obtaining an external content item from an online service for presentation on the client device is presented. On the client device, a condition is detected in the execution context of an executing application, the condition corresponding to the presentation of an external content item by the application. A request is made to the online service for content items. In response, content information is received, where the content information identifies potential content items. According to various embodiments, initial scores are associated with each potential content item in the content information. At the client device, a completed score is generated for each content item according to local information on the client device and the corresponding initial score. An external content item is selected for presentation on the client device from the potential content items according to, at least in part, the completed scores.

Abstract: Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps. Also provided are methods of stabilizing plant protein drink compositions using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps.

Abstract: Systems and methods for obtaining an external content item from an online service for presentation on the client device is presented. On the client device, a condition is detected in the execution context of an executing application, the condition corresponding to the presentation of an external content item by the application. A request is made to the online service for content items. In response, content information is received, where the content information identifies potential content items. According to various embodiments, initial scores are associated with each potential content item in the content information. At the client device, a completed score is generated for each content item according to local information on the client device and the corresponding initial score. An external content item is selected for presentation on the client device from the potential content items according to, at least in part, the completed scores.

Abstract: The present invention relates to seaweed sourced food ingredient with improved functionality and improved sensory profile. The method of the invention contains a rehydrating step of pre-dried seaweed under combined control of temperature and pH, in the presence of a salt solution, in a way that said method does not lead to substantial chemical modification and extraction of phycocolloids in the seaweed, but still provides the food ingredient with improved functionality property and improved sensory profile.

Abstract: Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps. Also provided are methods of stabilizing plant protein drink compositions using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps.

Abstract: A system and method for recording video that combines video capture, touch-screen and voice-control technologies into an integrated system that produces cleanly edited, short-duration, compliant video files that exactly capture a moment after it has actually occurred The present invention maintains the device in a ready state that is always ready to capture video up to N seconds or minutes in the past (where N depends on available system memory). This enables the user to run the system indefinitely without having to worry about running out of storage. Touch gestures and voice commands actually initiate captures without having to actually monitor the system itself thereby allowing for complete focus on the live action itself. When the user sees something happen, he or she can use an appropriate voice or touch command to cause the system to create a video media file based on time points derived from the user's commands.

Abstract: A system and method for recording video that combines video capture, touch-screen and voice-control technologies into an integrated system that produces cleanly edited, short-duration, compliant video files that exactly capture a moment after it has actually occurred The present invention maintains the device in a ready state that is always ready to capture video up to N seconds or minutes in the past (where N depends on available system memory). This enables the user to run the system indefinitely without having to worry about running out of storage. Touch gestures and voice commands actually initiate captures without having to actually monitor the system itself thereby allowing for complete focus on the live action itself. When the user sees something happen, he or she can use an appropriate voice or touch command to cause the system to create a video media file based on time points derived from the user's commands.

Abstract: Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps. Also provided are methods of stabilizing plant protein drink compositions using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps.

Abstract: A system and method for recording video that combines video capture, touch-screen and voice-control technologies into an integrated system that produces cleanly edited, short-duration, compliant video files that exactly capture a moment after it has actually occurred The present invention maintains the device in a ready state that is always ready to capture video up to N seconds or minutes in the past (where N depends on available system memory). This enables the user to run the system indefinitely without having to worry about running out of storage. Touch gestures and voice commands actually initiate captures without having to actually monitor the system itself thereby allowing for complete focus on the live action itself. When the user sees something happen, he or she can use an appropriate voice or touch command to cause the system to create a video media file based on time points derived from the user's commands.

Abstract: A system and method for recording video that combines video capture, touch-screen and voice-control technologies into an integrated system that produces cleanly edited, short-duration, compliant video files that exactly capture a moment after it has actually occurred The present invention maintains the device in a ready state that is always ready to capture video up to N seconds or minutes in the past (where N depends on available system memory). This enables the user to run the system indefinitely without having to worry about running out of storage. Touch gestures and voice commands actually initiate captures without having to actually monitor the system itself thereby allowing for complete focus on the live action itself. When the user sees something happen, he or she can use an appropriate voice or touch command to cause the system to create a video media file based on time points derived from the user's commands.

Abstract: The methods of the present invention prepare carrageenan products from processed seaweed material having a solids content of less than 25% by weight solids, using shear stress treatment. The carrageenan products comprise at least about 60% by weight of carrageenan and at least about 2% by weight of acid insoluble material. The carrageenan products of the present invention are useful as components in food products, such as, dairy products, meats, and dessert gels as well as non-food products, such as, toothpaste formulations, cosmetics, paints, films and delivery capsules.