Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.

Abstract: An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.

Abstract: An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms.

Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: A method for real time control of a scale model tank over a wireless network. Whereby a wireless enabled scaled model tank is controlled by a player using a web browser over a network while listening and viewing the movement of the tank.

Abstract: A method for playing a physical pinball machine over a network. Whereby a system having a web server with discrete outputs are activated by a player operating a device running a web browser. The system allows for the listening of sounds and viewing the movement of the pinball, in real time.

Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.

Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: An apparatus for printing variable identifying information on the tape is disclosed. In a particular application, the apparatus replaces a labeling station and is combined with a case sealing station to seal cases with adhesive sealing tape on a conventional production line. The apparatus includes a variable image printer, and preferably a thermal printer. The thermal printer preferably includes a thermal transfer print head and a thermal transfer ribbon specially engineered to print through the release agent on the face of the tape. The tape is dispensed from a tape unwind spool and is routed past the print head with the thermal transfer ribbon positioned between the print head and the face of the tape, and the face of the tape opposite the print head. The thermal transfer ribbon is co-engineered with the tape to be compatible with the physical characteristics and chemical composition of the tape.

Abstract: An apparatus for printing variable identifying information on the face of tape is disclosed. In a particular application, the apparatus replaces a labeling station and is combined with a case sealing station to seal cases of products with adhesive sealing tape on a conventional production line. The apparatus includes a variable image printer, and preferably a thermal printer. The thermal printer preferably includes a thermal transfer print head and a thermal transfer ribbon. The tape is dispensed from a tape unwind spool and is routed past the print head with the thermal transfer ribbon positioned between the print head and the face of the tape, and the face of the tape opposite the print head. The thermal transfer ribbon is specially formulated to be compatible with the physical characteristics and chemical composition of the tape.

Abstract: A method for countering the adverse effect of contaminating metals on a crystalline aluminosilicate catalyst comprising contacting the catalyst with a reducing gas under suitable conditions.In a preferred embodiment, the catalyst contains antimony.

Abstract: A method for countering the adverse effect of contaminating metals on a cystalline aluminosilicate catalyst comprising contacting the catalyst with a metallic passivating agent to effect some passivation of the effects of the contaminant metals and with a reducing gas under suitable conditions. In a preferred embodiment, the catalyst contains antimony.