Abstract: A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: A package containing nuts and suitable for microwave heating is described herein. The package is configured to heat the nuts and provide an aroma reminiscent of traditional, freshly-roasted nuts. The freshly-roasted nut attributes include an aroma, temperature, texture and taste, which are reproduced with the microwave package. The package preferably, though not necessarily, incorporates one or more susceptors in order to provide additional heating, such as conductive heating, to the nuts. The package also preferably includes a sufficient headspace to allow for the aromas to develop.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: A musical gaming device is disclosed. The musical gaming device serves to distract a user while they are under stressful situations or when they are idle. The gaming device engages a user in multiple ways in order to achieve a calming effect on a user. The musical gaming device may produce musical notes or sounds along with vibrations which a user is to replicate. The sounds and vibrations are replicated through buttons found on the musical gaming device. If a user is unable to replicate the specific sequence corresponding to one or more input musical notes then the game ends. The calming effect occurs both through the sounds heard and the vibrations produced. Thereby helping a user get through a stressful situation.

Abstract: A package containing nuts and suitable for microwave heating is described herein. The package is configured to heat the nuts and provide an aroma reminiscent of traditional, freshly-roasted nuts. The freshly-roasted nut attributes include an aroma, temperature, texture and taste, which are reproduced with the microwave package. The package preferably, though not necessarily, incorporates one or more susceptors in order to provide additional heating, such as conductive heating, to the nuts. The package also preferably includes a sufficient headspace to allow for the aromas to develop.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: A package containing nuts and suitable for microwave heating is described herein. The package is configured to heat the nuts and provide an aroma reminiscent of traditional, freshly-roasted nuts. The freshly-roasted nut attributes include an aroma, temperature, texture and taste, which are reproduced with the microwave package. The package preferably, though not necessarily, incorporates one or more susceptors in order to provide additional heating, such as conductive heating, to the nuts. The package also preferably includes a sufficient headspace to allow for the aromas to develop.

Abstract: A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

Abstract: A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

Abstract: A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

Abstract: A hipbelt suspension system for use with a backpack having a back panel includes a back panel, a generally planar hipbelt coupling element, a hipbelt support plate and a hipbelt. The back panel support is coupled a lower region of the back panel. The back panel support includes an engagement region having opposing first and second stops. The hipbelt coupling element movably engages the engagement region of the back panel support to enable translational movement of the hipbelt coupling element between the first and second stops of the engagement region of the back panel. A hipbelt attachment mechanism pivotally coupled to the hipbelt coupling element about a first axis. A hipbelt is secured to the hipbelt attachment mechanism.

Abstract: A hipbelt suspension system for use with a backpack having a back panel includes a back panel, a generally planar hipbelt coupling element, a hipbelt support plate and a hipbelt. The back panel support is coupled a lower region of the back panel. The back panel support includes an engagement region having opposing first and second stops. The hipbelt coupling element movably engages the engagement region of the back panel support to enable translational movement of the hipbelt coupling element between the first and second stops of the engagement region of the back panel. A hipbelt attachment mechanism pivotally coupled to the hipbelt coupling element about a first axis. A hipbelt is secured to the hipbelt attachment mechanism.

Abstract: Methods, systems, and apparatus, including computer programs encoded on computer storage media, for determining property improvement projects. One of the methods includes obtaining information identifying an area, and information describing one or more properties associated with the area. One or more utility use estimates are determined for products associated with a plurality of property improvement projects. One or more property improvement projects are determined based on the utility use estimates. The one or more property improvement projects are provided for presentation.

Abstract: Methods, systems, and apparatus, including computer programs encoded on computer storage media, for utility assessments. One of the methods includes receiving a request associated with a particular property for utility estimates of the particular property. One or more databases are accessed and information describing the particular property is obtained, the information including characteristics of the property that affect utility usage associated with the particular property. Utility estimates for the property are determined using characteristics of the property, and the utility estimates are combined to generate a utility score representing an overall utility efficiency with respect to other properties.

Abstract: A method for high-throughput identification of antigens is disclosed. The method involves generating transcriptionally active PCR (TAP) products of one or more antigen candidates and expressing the TAP products in an in vitro translation transcription (IVTT) system. The TAP products are purified using identifiable tags. The purified TAP products are presented to isolated antigen-presenting cells (APCs), which are in turn are presented to T-cells. The ability of the antigen candidates to induce activation of the T-cells is determined. Activation of the T-cells identifies the antigen candidate as an antigen. Immunogenic compositions and methods of treatment using such compositions are also disclosed.

Abstract: A process for producing an instant starch based pie filling mix by premixing natural sweetener and fat, subsequently dry mixing remaining sweetener, starch and maltodextrin with the pre-mixed fat and sweetener until a flowable powder results. The no-bake pie filling upon hydration sets to a firm glossy, smooth and creamy texture.

Abstract: Blends comprising at least two aqueous nitrile resin latexes which differ in film forming characteristics and dry film properties are useful in many applications as protective coatings. These blends are particularly useful as corrosion resistant coatings for metal substrates.