Abstract: Embodiments disclosed include automatically determining alarm threshold settings for monitored battery cells in battery systems. Battery monitoring control units are provided that are configured to initiate battery performance tests (e.g., ohmic tests) on battery cells in a battery system. Failing battery cells are identified as those battery cells having battery performance characteristics outside defined battery performance threshold settings. An initial performance alarm threshold setting is established for each battery cell because of unique performance characteristics that can substantially change during initial charging cycles before the battery cells have settled. A settled performance alarm threshold setting specific to each battery cell is then established based on battery cell performance during the defined settling time period.

Abstract: Embodiments disclosed include automatically determining alarm threshold settings for monitored battery cells in battery systems. Battery monitoring control units are provided that are configured to initiate battery performance tests (e.g., ohmic tests) on battery cells in a battery system. Failing battery cells are identified as those battery cells having battery performance characteristics outside defined battery performance threshold settings. An initial performance alarm threshold setting is established for each battery cell because of unique performance characteristics that can substantially change during initial charging cycles before the battery cells have settled. A settled performance alarm threshold setting specific to each battery cell is then established based on battery cell performance during the defined settling time period.

Abstract: The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125.

Abstract: The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125.

Abstract: The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125.

Abstract: The present invention relates to novel enzymes with xylanolytic activity that belong to the glycoside hydrolase Family 8. The present invention in particular relates to enzymes isolated from bacterial psychrophilic strains that produce xylanases with an amino acid sequence as identified by any of SEQ ID NOs: 4, 6, 8, 10, 12, 14, 16, 35, 21, 23, 25, 27, 29, 31, 33, 37 or a variant thereof. Another aspect of the invention relates to the corresponding genes. These enzymes find many applications and are advantageously used for instance in feed and food applications such as baking. Compared to conventional xylanases, only small amounts of enzymes are needed to obtain a desired effect, such as an increase of the loaf volume and/or an increase in the width of cut on the surface of baked products.

Abstract: The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125.