Abstract: Systems and methods are provided for dynamic coordination of inspectable elements across timelines. In one arrangement, timelines are processed to identify common chronological events. Such events can be associated and rendered across the timelines. In another arrangement, selectable elements are rendered in relation to a timeline. The selection of such selectable elements highlights one or more of the associated inspectable elements. In another arrangement, a selection is received at the first timeline, and, in response, events are highlighted at the second timeline and inspectable elements are rendered at the second timeline pertaining to the selection.

Abstract: The present invention relates to a mixing chamber for producing a non-carbonated tea beverage, wherein the tea beverage is susceptible to growth of detrimental microorganisms, comprising: a tea concentrate feed line having a check valve; a hot water feed line; a cold water feed line having a check valve; and wherein the non-carbonated tea beverage is better than an acceptable microbial count and is a substantially homogeneous non-carbonated tea beverage.

Abstract: A method for preparing, handling, storing and dispensing tea at relatively mild temperatures is provided to eliminate or substantially reduce microbial outgrowth. A balance between the tea solids concentration and the storage temperature is achieved whereby the delicate flavor of the tea is not compromised.

Abstract: A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphosphate, sequestrants, pH adjustment, benzoic acid and sorbic acid to prevent microbiological outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of a selected substituted phenyl flavoring/antimicrobial compound to prevent microbial outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically. Optionally selected "hurdles" or stepwise antimicrobial controls are also employed.

Abstract: An aqueous based tea solids containing beverage is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast and/or mold, making the beverage significantly more organoleptically acceptable.

Abstract: An aqueous based tea solids containing beverage and a method for its preparation is disclosed. The beverage contains sufficient Natamycin to prevent the outgrowth of yeast and/or mold.

Abstract: An aqueous based beverage is disclosed which also contains sufficient Natamycin and DMDC to prevent spoilage and the outgrowth of pathogenic microbes.