Abstract: A test operation and reporting system is operable to evaluate testing of a system under test (SUT). The test operation and reporting system includes a testing metrics selection engine to identify core metrics and one or more optional metrics to evaluate a testing service level of one or more tests performed on the SUT. A metrics compilation module determines measurements for the core metrics and optional metrics. A trend evaluation module determines whether a trend determined from the metrics meets an associated target, and identifies a metric indicator to explain the trend if the associated target is not met. A dashboard engine generates a plurality of views based on selections. The views are operable to include the trend, an associated target, the core metrics and optional metrics, the metric indicator and other metrics.

Abstract: A test operation and reporting system is operable to evaluate testing of a system under test (SUT). The test operation and reporting system includes a testing metrics selection engine to identify core metrics and one or more optional metrics to evaluate a testing service level of one or more tests performed on the SUT. A metrics compilation module determines measurements for the core metrics and optional metrics. A trend evaluation module determines whether a trend determined from the metrics meets an associated target, and identifies a metric indicator to explain the trend if the associated target is not met. A dashboard engine generates a plurality of views based on selections. The views are operable to include the trend, an associated target, the core metrics and optional metrics, the metric indicator and other metrics.

Abstract: The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200° C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).

Abstract: This invention relates to a cholesterol-reducing active substance combination containing at least one cholesterol-reducing carob product, particularly water-insoluble carob fibers, at least one n-3 fatty acid and at least one cholesterol-reducing active substance. The invention also relates to a method for producing active substance combinations of this type and to the use thereof.

Abstract: This invention relates to a dietary foodstuff containing at least one carob product, particularly water-insoluble carob fibers, and at least one n-3 fatty acid. The invention also relates to a method for producing active substance combinations of this type and to the use thereof.

Abstract: This invention relates to cholesterol reducing agents made of dietary fiber and at least one cholesterol-reducing active ingredient. This invention also relates to methods for the production of the agents and uses thereof.

Abstract: The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200° C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).

Abstract: The invention relates to a multifunctional encapsulated biologically active food component consisting of a core which comprises at least one dietary fiber, which core is surrounded by at least one biologically active substance, in which the core and the biologically active substance(s) is (are) surrounded by one or more shell-forming substance(s).

Abstract: The invention relates to an anti-inflammatory and chemopreventive composition which comprises carob products, especially carob fiber. The invention further relates to a process for producing these compositions and to the use thereof with the aim of reducing the risk, the prevention, the prophylaxis and the treatment of inflammatory disorders or cancers, especially of the gastrointestinal tract.

Abstract: The invention relates to encapsulated dietary fiber consisting of a core of essentially water-insoluble carob fiber and an encapsulating material of at least one water-soluble dietary fiber. The invention also relates to a process for producing such encapsulations and their use, in particular in foods, animal feed, cosmetics and pharmaceuticals.

Abstract: The invention relates to feedstuffs which comprise lauroylamino acid alkyl ester (LAAE) 1

Abstract: The invention relates to a multifunctional encapsulated biologically active food component consisting of a core which comprises at least one dietary fiber, which core is surrounded by at least one biologically active substance, in which the core and the biologically active substance(s) is (are) surrounded by one or more shell-forming substance(s).

Abstract: In a heat exchanger in the shape of a pot, with a frontal connector for a burner or the like, a lateral water inlet in the base and a water outlet in the region of the frontal connector, water flows through both the base and the jacket of the pot during operation. The invention proposes the provision in the base of the pot of water conveying sections, especially in the form of sickle-shaped water guide channels and barriers to ensure a directional water flow, substantially covering the surface of the base of the pot, in order to ensure a uniform temperature distribution on the pot base without the formation of steam bubbles.