Abstract: Exemplary systems and methods process gas streams comprising methane. Exemplary reactors receive a gas stream and comprise catalyst material in a reaction zone. Non-thermal plasma may be generated in the reaction zone. A temperature of the reaction zone may be maintained within a predetermined temperature range. Products may be collected from a reactor outlet.

Abstract: Shale processing systems may include a reactor comprising. a first inlet in fluid communication with a shale gas source. a plasma zone in fluid communication with the first inlet, the plasma zone comprising, an outlet in fluid communication with the plasma zone, a collection vessel configured to receive fluid from the reactor outlet, and a voltage supply and monitor system in electrical communication with the inner electrode and with the outer electrode. The shale gas processing systems may be configured to generate various fluid products, including nitrogen (N)-containing compounds.

Abstract: A soccer board game assembly for playing a soccer themed game includes a panel that is representative of a soccer field. Each of a pair of goals is coupled to the panel proximate to a respective opposing end of the panel and equally distant from opposing sides of the panel. A disc and a set of figurines are selectively positionable upon an upper surface of the panel. Each figurine comprises a base that is configured to be grasped in a hand of a user, positioning the user to tilt the figurine and to impart a downward force upon a circumference of the disc to selectively propel the disc toward a respective goal and another figurine.

Abstract: Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.

Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

Abstract: Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.

Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.