Abstract: An apparatus includes a tablet computing device and a radio module physically fastened to the tablet computing device. The tablet computing device has a display and is configured to establish WiFi and BLUETOOTH Low Energy (BLE) communication links with other devices. The radio module is configured to establish ISA100 and WirelessHART communication links with field devices of a process control and automation system. The tablet computing device and the radio module are configured to communicate with each other using a BLE communication link. The apparatus is configured to selectably operate in multiple modes comprising a gateway mode, a router mode, a sniffer mode, and a discovery mode.

Abstract: An apparatus includes a tablet computing device and a radio module physically fastened to the tablet computing device. The tablet computing device has a display and is configured to establish WiFi and BLUETOOTH Low Energy (BLE) communication links with other devices. The radio module is configured to establish ISA100 and WirelessHART communication links with field devices of a process control and automation system. The tablet computing device and the radio module are configured to communicate with each other using a BLE communication link. The apparatus is configured to selectably operate in multiple modes comprising a gateway mode, a router mode, a sniffer mode, and a discovery mode.

Abstract: Methods and systems for integrating communication devices into an industrial wireless system. A communications interface can be enabled on a field device access point from a user interface associated with a wireless device manager. The field device access point is configured to enable registers to read from different slave devices at different speeds and different data types. A proxy object can be implemented, which communicates with RTU (Remote Terminal Unit) devices and a cache can be implemented to store read data from different RTU slave. The read data is then periodically published to the wireless device manager through a wireless interface, thereby permitting the RTU devices or TCP devices to connect to the industrial wireless network using the field device access point.

Abstract: Methods and systems for integrating communication devices into an industrial wireless system. A communications interface can be enabled on a field device access point from a user interface associated with a wireless device manager. The field device access point is configured to enable registers to read from different slave devices at different speeds and different data types. A proxy object can be implemented, which communicates with RTU (Remote Terminal Unit) devices and a cache can be implemented to store read data from different RTU slave. The read data is then periodically published to the wireless device manager through a wireless interface, thereby permitting the RTU devices or TCP devices to connect to the industrial wireless network using the field device access point.

Abstract: In an automated method for providing personalised recommendations to a user, a global probabilistic purchase model based on prior interactions of a group of users of a system, is used in the generation of personalised recommendations for future purchases for a given user. Attributes of the given user are used to identify characteristics relating to the user's personal purchasing, correction factors are calculated to update the output of the global probabilistic purchase model to personalise the recommendations for the user.

Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Abstract: In an automatic auctioning method for determining market valuations, the auction process operates in two rounds, whereby the first round is a “sealed bid first price” auction while the second round is an “ascending price” auction. All bids and the winners of both rounds are kept confidential until the second round is completed. Data on bids made and consequential winning results are analysed and processed.

Abstract: In an automated method for providing personalised recommendations to a user, a global probabilistic purchase model based on prior interactions of a group of users of a system, is used in the generation of personalised recommendations for future purchases for a given user. Attributes of the given user are used to identify characteristics relating to the user's personal purchasing, correction factors are calculated to update the output of the global probabilistic purchase model to personalise the recommendations for the user.

Abstract: A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products.

Abstract: The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide ?-keto acids, wherein the ?-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.

Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Abstract: Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.

Abstract: A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacterocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.