Abstract: The present specification relates to a reception apparatus and method for demodulating a signal in a wireless AV system. The reception apparatus estimates a transmission signal on the basis of an MMSE weight matrix. The reception apparatus divides the estimated transmission signal for respective reception antennas and performs an IFFT. The reception apparatus estimates and compensates for phase noise for the respective reception antennas on the basis of the signal for which the IFFT has been performed. The reception apparatus demodulates the estimated and compensated signal for respective streams.

Abstract: The present specification relates to a reception apparatus and method for demodulating a signal in a wireless AV system. The reception apparatus estimates a transmission signal on the basis of an MMSE weight matrix. The reception apparatus divides the estimated transmission signal for respective reception antennas and performs an IFFT. The reception apparatus estimates and compensates for phase noise for the respective reception antennas on the basis of the signal for which the IFFT has been performed. The reception apparatus demodulates the estimated and compensated signal for respective streams.

Abstract: A method by which a first wireless device tracks a channel in a wireless AV system, according to one embodiment of the present invention, comprises the steps of: receiving a radio signal including a first part related to a preamble and a second part related to a data block and a GI; estimating an initial channel on the basis of the preamble; estimating a residual channel on the basis of the GI, wherein a reconstruction sequence reconstructed on the basis of a Golay sequence having a predetermined length is applied to the GI; and updating a channel on the basis of first information acquired on the basis of the initial channel estimation and second information acquired on the basis of the residual channel estimation.

Abstract: The present invention relates to a process for making a plant-based product, comprising mixing vegetables, legumes and/or cereals and optionally a plant extract, preparing a binding agent by mixing dietary fibre and protein, mixing the vegetables, legumes and/or cereals and binding agent, and optionally plant extract, and molding into a shape. A plant-based product obtained by the process of the invention is also provided.

Abstract: A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies.

Abstract: A liquid dairy blend is suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, and contains milk proteins and fat. The milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. A method of producing the liquid dairy blend is also provided.

Abstract: The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.

Abstract: The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.

Abstract: One disclosure of the present specification provides a method of receiving a signal based on signal quality in a device to device (D2D) communication. The method may include: receiving a signal from the other terminal; measuring signal quality for each of a plurality of physical resource block (PRB) regions included in a frequency region in which the signal can be received; choosing a candidate PRB region for which demodulation is performed among the plurality of PRB regions on the basis of the measured signal quality; and performing demodulation on the candidate PRB region.

Abstract: The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition.

Abstract: One disclosure of the present specification provides a method of receiving a signal based on signal quality in a device to device (D2D) communication. The method may include: receiving a signal from the other terminal; measuring signal quality for each of a plurality of physical resource block (PRB) regions included in a frequency region in which the signal can be received; choosing a candidate PRB region for which demodulation is performed among the plurality of PRB regions on the basis of the measured signal quality; and performing demodulation on the candidate PRB region.

Abstract: A food composition comprises starch and sodium and enhances saltiness perception while maintaining good taste and texture. The sodium is added to the composition after a food polymer transition in which an insoluble starch gel is formed, and the food polymer has reduced affinity for sodium after the transition. As a result, the sodium is more in the aqueous phase of the composition rather than in the polymer phase. Distribution of the sodium more in the aqueous phase causes the sodium to be more available for saltiness perception when the composition is consumed relative to compositions in which the sodium is mainly in the polymer phase. Potassium chloride can be added before the food polymer transition and entrapped or bound by the food polymer to decrease the sodium affinity of the food polymer and also mask the off taste associated with high levels of potassium chloride.

Abstract: A cell measurement method of a User Equipment (UE) is disclosed. The cell measurement method may include receiving a radio resource configuration dedicated Information Element (IE) and a measurement object from a serving cell. The radio resource configuration dedicated IE may include first information about a measurement resource restriction pattern for a first cell and the measurement object may include a neighbor cell configuration IE for indicating MBMS Single Frequency Network (MBSFN) configurations of one or more neighbor cells. The measurement object may further include second information about a resource restriction pattern indicating subframes on which restriction is imposed in Reference Signal Received Power (RSRP) or Reference Signal Received Quality (RSRQ) measurements of one or more neighbor cells and a list of one or more neighbor cells to which the second information is applied.

Abstract: A method and apparatus for determining a positioning measurement interval in a wireless communication system are disclosed. The method includes acquiring a message including Observed Time Difference of Arrival (OTDOA) related data in a higher layer, wherein the OTDOA related data includes a plurality of cell identifiers and Positioning Reference Signal (PRS) configuration information of corresponding cells, transmitting the ODTOA related data to a physical layer from the higher layer, and determining the RSTD measurement interval by the following Equation by using a plurality of cell-specific PRS periods obtained using the PRS configuration information in the physical layer: TRSTD=TPRS·(M?1)+? where TRSTD denotes the length of the RSTD measurement interval, TPRS denotes the largest of the plurality of cell-specific PRS periods, M denotes the number of PRS positioning occasions, and ? denotes a measurement time for one PRS positioning occasion.

Abstract: A method and apparatus for determining a positioning measurement interval in a wireless communication system are disclosed. The method includes acquiring a message including Observed Time Difference of Arrival (OTDOA) related data in a higher layer, wherein the OTDOA related data includes a plurality of cell identifiers and Positioning Reference Signal (PRS) configuration information of corresponding cells, transmitting the ODTOA related data to a physical layer from the higher layer, and determining the RSTD measurement interval by the following Equation by using a plurality of cell-specific PRS periods obtained using the PRS configuration information in the physical layer: TRSTD=TPRS·(M?1)+? where TRSTD denotes the length of the RSTD measurement interval, TPRS denotes the largest of the plurality of cell-specific PRS periods, M denotes the number of PRS positioning occasions, and ? denotes a measurement time for one PRS positioning occasion.

Abstract: A method of determining a position in a wireless communication system and apparatus thereof are disclosed. The present invention includes receiving system information including information on a reference cell and at least one neighbor cell from a location server, receiving positioning reference signals (PRSs) from the reference cell and the at least one neighbor cell using the system information, measuring reference signal time difference (RSTD) of each of the at least one neighbor cell for the reference cell, and transmitting the at least one measured RSTD to the location server. And, the RSTD is a relative timing difference between two cells. Moreover, the system information includes at least one cell for obtaining a system frame number (SFN) by the UE, as the reference cell or the at least one neighbor cell.

Abstract: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to ?-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.

Abstract: A method of determining a position in a wireless communication system and apparatus thereof are disclosed. The present invention includes receiving system information including information on a reference cell and at least one neighbor cell from a location server, receiving positioning reference signals (PRSs) from the reference cell and the at least one neighbor cell using the system information, measuring reference signal time difference (RSTD) of each of the at least one neighbor cell for the reference cell, and transmitting the at least one measured RSTD to the location server. And, the RSTD is a relative timing difference between two cells. Moreover, the system information includes at least one cell for obtaining a system frame number (SFN) by the UE, as the reference cell or the at least one neighbor cell.

Abstract: A method of determining a position in a wireless communication system and apparatus thereof are disclosed. The present invention includes receiving system information including information on a reference cell and at least one neighbor cell from a location server, receiving positioning reference signals (PRSs) from the reference cell and the at least one neighbor cell using the system information, measuring reference signal time difference (RSTD) of each of the at least one neighbor cell for the reference cell, and transmitting the at least one measured RSTD to the location server. And, the RSTD is a relative timing difference between two cells. Moreover, the system information includes at least one cell for obtaining a system frame number (SFN) by the UE, as the reference cell or the at least one neighbor cell.

Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.