Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.

Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.

Abstract: Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: A method and apparatus for storing electronic healthcare records is disclosed. Embodiments of the invention provide techniques for managing electronic healthcare records in a hybrid domain that includes a high-availability centralized data store and set of distributed data nodes. A set of location policies may be used to determine whether to store an electronic healthcare record in the centralized data store. Over time, events may occur that trigger certain data records to be relocated from the plurality of distributed database nodes to the centralized data store.

Abstract: A system includes a power supply system, a power management system, and a module. The module communicates to the power management system a variable parameter indicating power usage by the module and the power management system changes an operating range of the power supply system in response to the communication from the module.

Abstract: With a client connected to a server, an agent tool simulates user interaction and traversal of dynamic web pages, causing the server-side processes to serve HTML pages to the client. As these pages are served, they are collected by the agent, modified to include static hyperlinks to replace the server side directed navigation logic, and then persistently stored in local files where they are available for off-line navigation by a browser without the need for accessing the server(s). In effect, the HTML pages are published.

Abstract: A method and apparatus for storing electronic healthcare records is disclosed. Embodiments of the invention provide techniques for managing electronic healthcare records in a hybrid domain that includes a high-availability centralized data store and set of distributed data nodes. A set of location policies may be used to determine whether to store an electronic healthcare record in the centralized data store. Over time, events may occur that trigger certain data records to be relocated from the plurality of distributed database nodes to the centralized data store.

Abstract: A method and article of manufacture for managing access to electronic healthcare records is disclosed. Embodiments of the invention generally allow individuals to define an access policy regarding electronic healthcare records and health care providers who may have shared access to a data repository storing the records. Typically, the access policy specifies whether access to groups of records that are related to the diagnosis of a particular condition or that are related to a particular episode of care may be shared among multiple providers, including providers not responsible for creating a particular record.

Abstract: With a client connected to a server, an agent tool simulates user interaction and traversal of dynamic web pages, causing the server-side processes to serve HTML pages to the client. As these pages are served, they are collected by the agent, modified to include static hyperlinks to replace the server side directed navigation logic, and then persistently stored in local files where they are available for off-line navigation by a browser without the need for accessing the server(s). In effect, the HTML pages are published.

Abstract: With a client connected to a server, an agent tool simulates user interaction and traversal of dynamic web pages, causing the server-side processes to serve HTML pages to the client. As these pages are served, they are collected by the agent, modified to include static hyperlinks to replace the server side directed navigation logic, and then persistently stored in local files where they are available for off-line navigation by a browser without the need for accessing the server(s). In effect, the HTML pages are published.

Abstract: At least one aspect of the invention provides an improved fuel sensing system for a generator, in addition, one or more other aspects of the invention provide improved systems and methods for determining remaining run-time of a generator system.

Abstract: A system, method, and computer readable medium for eliminating unnecessary ring transitions is described. Often, a requested system service or I/O operation can be performed entirely at a higher ring level, such as Ring 3, with no need to transition to a lower ring. In these cases, the software interrupt or I/O instruction which generates the ring transition is replaced by a call to a program executing at the higher ring level. Thus, the software interrupt instruction or I/O instruction is redirected to code that resides at the same protection level and emulates the effects of the instruction, resulting in improved execution speed. In the Intel 80×86 family of microprocessors, both the software interrupt instruction and the I/O instruction take two bytes to encode. It is thus possible to replace the instruction with the op-code for a segment:offset far call, letting the instruction stream dictate the offset for the call.

Abstract: A method, program, and system provide flexibility when a PFS requests a memory object reference from a File Server's Pager so that it can map the object in memory. The PFS supplies a reference in return that allows the pager to obtain a mapping of a data region within that memory object, the mapping being a layout of a region in that memory object. The method divides functions performed by a general purpose pager into function-subsets and associates the function-subsets with a set of flags passed in on an original memory object reference request. The method then integrates the functions required by the pager for that specific memory object to become part of the object's pager attributes and links the set of flags to a set of PFS call-back functions that represent customized functions that the PFS selectively replaces. In this manner, the PFS can dynamically override a sequence of base methods used to access data on a memory object by memory object basis.