Abstract: A method implemented through a data processing device in a computing network includes sampling time series data associated with each network entity for each feature thereof into a smaller time interval as a first data series and a second data series including a maximum value and a minimum value respectively of the sampled time series data for the each feature within the smaller time interval, and generating a reference data band from predicted future data sets. The method also includes detecting, based on the reference data band, an anomaly in real-time data associated with the each network entity for the each feature thereof, and determining an event associated with a pattern of change of the real-time data associated with the each network entity based on executing an optimization algorithm to determine a series of anomalies including the detected anomaly.

Abstract: A method implemented through a data processing device of a computing network including includes detecting a point anomaly in real-time data associated with each network entity based on determining whether the real-time data falls outside a threshold expected value thereof, and representing the detected point anomaly in a full mesh Q node graph, with Q being a number of features applicable for the each network entity. The method also includes capturing a transition in the point anomaly associated with a newly detected anomaly or non-anomaly in the real-time data associated with one or more of the Q number of features via the representation of the full mesh Q node graph, and deriving a current data correlation score for the point anomaly across the captured transition via the representation of the full mesh Q node graph.

Abstract: A method implemented through a server of a cloud computing network including subscribers of application acceleration as a service provided therethrough includes detecting a point anomaly in real-time data associated with each network entity based on determining whether the real-time data falls outside a threshold expected value thereof, and representing the detected point anomaly in a full mesh Q node graph, with Q being a number of features applicable for the each network entity. The method also includes capturing a transition in the point anomaly associated with a newly detected anomaly or non-anomaly in the real-time data associated with one or more of the Q number of features via the representation of the full mesh Q node graph, and deriving a current data correlation score for the point anomaly across the captured transition via the representation of the full mesh Q node graph.

Abstract: The present invention provides compositions and methods of for improving the Health-Related Quality of Life of a subject suffering from rheumatoid arthritis, comprising administering to the subject an effective amount of sarilumab.

Abstract: The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing an aqueous slurry of defatted soy flour having 6–12% w/v of solid content, hydrolyzing the slurry using fungal protease at pH 7–8 and temperature 43±5° C. to get 20–40% degree of hydrolysis (DH), further hydrolyzing using papain at a temperature of 53±5° C. under stirring till completion of hydrolysis to 30–45% DH, inactivating residual enzyme in a known manner, and separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

Abstract: The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43±5° C. to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53±5° C. under stirring till completion of hydrolysis to 30-45% DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

Abstract: A process for preparation of protein hydrolysate from soy flour. The process comprises the steps of hydrolyzing an aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at a pH of 5-9 and at a temperature of 53±5° C. under stirring for 30 minutes to 6 hours; inactivating the enzyme by a known manner, neutralizing the pH value of the slurry, separating the solids by a known manner, and drying the clarified liquor so obtained to get the hydrolysate.

Abstract: The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40±5° C. for a time period of 30 min to 2 hours, followed by heating at 65-70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.

Abstract: The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing aqueous slurry of defatted soy flour having 6-12% w/v of solid content, hydrolyzing the said slurry using fungal protease at pH 7-8 and temperature 43±5° C. to get 20-40% degree of hydrolysis (DH), further hydrolyzing using papain at temperature 53±5° C. under stirring till completion of hydrolysis to 30-45% DH, inactivating residual enzyme in a known manner, separating the solids and drying the clarified supernatant thus obtained to get protein hydrolysate.

Abstract: The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, temperature of 40±5° C. for a time period of 30 min to 2 hours; heating at 65 -70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.

Abstract: A process for preparation of protein hydrolysate from soy flour said process comprising hydrolyzing aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at pH5-9 and temperature of 53( 5(C under stirring for 30 minutes to 6 hours; inactivating the enzyme by a known manner; neutralizing the pH value of the slurry; separating the solids by a known manner and drying the clarified liquor so obtained to get the said hydrolysate.