Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: An antimicrobial agent comprising a selenium nanoparticle (SeNP) core and one or more superficially located antimicrobial peptide/s (AMP). The or each AMP may comprise an excess of positively charged amino acids compared to negatively charged amino acids and the AMP may comprise peptides from classes selected from polylysine, such as ?-poly-L-lysine (?-PL), polyarginine, aurein, ovispirin, melittin, magainin, cecropin, andropin, moricin, ceratotoxin, melittin, magainin, dermaseptin, bombinin, brevinin, esculentins, buforin, cathelicidin, abaecin, apidaecin, prophenin and indolicidin. Products comprising such agents, methods of producing the agents and methods of killing or retarding growth of microorganisms exposed to the agents are also disclosed.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: Razors and components thereof are provided, as well as methods of making such.

Abstract: A moisturizing composition includes water, a phospholipid, a humectant, and an emollient. The emollient is a fatty ester that has the formula R1—COO—R, wherein R is from an alkyl moiety or a polyol moiety, R1 is from an acyl moiety of a mono- or di-carboxy fatty acid, and R and R1 each have a carbon chain length of up to 10 carbon atoms.

Abstract: A method is provided for evaluating the greatest achievement need in a school for a group of students. The method includes the steps of calculating a plurality of indexes directed to various aspects of student achievement in a particular subject and combining the plurality of indexes to derive a total index for the particular subject. The process is repeated in order to calculate the total index for each subject. Thereafter, the total indexes for each subject are compared and the area of greatest achievement need is determined in response to the comparison.

Abstract: The present invention embraces a topical cosmetic composition for providing noticeably healthy looking human skin. The composition comprises a topical cosmetic carrier vehicle including vitamin A, vitamin E, aloe, and at least one member selected from the group consisting of bisabolol, panthenol, vitamin B3 and vitamin C. Preferably, the composition includes vitamin B3. More preferably, the composition also includes vitamin C and/or bisabolol, most preferably both of these. The present invention also embraces a method of providing noticeably healthy looking human skin which comprises applying to human skin at least once a day over at least seven days a topical cosmetic composition as described above.

Abstract: Moisturizing compositions containing bilayered vesicles, e.g., microvesicles, are provided. In some implementations, the vesicles include an ethoxylated polyol ester of a fatty acid, a sterol, and a long chain fatty alcohol.

Abstract: A method for producing french fried potato strips which includes washing and cutting raw potatoes into suitably sized strips. The raw potato strips are steam blanched, immersed in a hot brine solution, partially dehydrated in hot air, par fried in oil, and then frozen. After par frying, the strips have a solids content of about 20 to 45 percent by weight. The frozen french fries are reconstituted by finish frying, and have a sodium chloride content of about 0.5 to 2 percent by weight.

Abstract: A cutting tool for cutting an opening in a colostomy stoma wafer barrier is provided having first and second lever handles, each having a lever jaw portion connected together for the handles to open and close the jaws. One jaw has a removably attached annular cutting blade attached to the jaw portion while the other jaw has a cutting block attached thereto having an annular cutting groove formed therein and shaped for the annular cutting blade to enter, to thereby cut a piece of material placed between the annular cutting blade and the cutting block. The cutting block is loosely attached and may have a plurality of annular cutting grooves for different sized blades. Each annular cutting blade may have an alignment pin to fit in an alignment notch in the jaw. One lever handle has a slot formed therein for the other lever handle to fit therethrough and is pinned through the slot walls and through the other handle.