Abstract: Embodiments of the present disclosure provide a method, a network node, and a computer program product for detecting anomalous access behaviours in a plurality of network nodes in a communication network. The method is performed in a network in the communication network. The method includes obtaining session logs associated with the plurality of network nodes in the communication network. The method includes extracting session features for each session by evaluating the session logs associated with the plurality of network nodes. Further, the method includes determining access behaviours associated with each session based on the extracted session features, the access behaviours associated with each session including a representation indicative of one or more of session characteristics, user access characteristics, network node access characteristics and command usage characteristics. The method further includes detecting (S14) anomalous access behaviours by analysing the determined access behaviours.

Abstract: Biscuits such as cookies are provided that are free of gluten, or that have reduced levels of gluten, and contain pre-gelatinized starch that, despite absence or low levels of gluten, have taste, texture, and other properties similar to baked goods made with wheat flour.

Abstract: An extensional flow mixing system is provided comprising a cell including an inlet for introducing fluid into the cell and an outlet permitting fluid to flow out of the cell, the cell having an interior surface defining a convergent flow path that has an internal cross-sectional area that preferably decreases from the inlet to the outlet so as to define a direction of convergence from the inlet to the outlet, and an insert extending within the cell in the direction of convergence, the insert comprising at least one protuberance which causes the fluid to undergo an extensional episode, wherein the protuberance is spaced from the interior surface by a dimension “?” that is constant or changes gradually in the direction of convergence. Method of providing extensional flow and production of dispersions are disclosed.

Abstract: The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75° C. and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).

Abstract: A method for manufacturing bread crumbs is provided which does not use a conventional staling step. The ingredients of bread dough are mixed together and baked to form bread loaves. The unstated bread is then subjected to a heat conditioning step to create a bread crumb product with qualities similar to bread crumb products produced using a conventional staling step. Thereafter, the bread may be further processed to form smaller bread crumbs, dried, and packaged for sale. As a result, no time-consuming staling step is needed in order to produce a bread crumb product having desirable qualities similar to those of bread crumb products that have been subjected to a conventional staling step.

Abstract: The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75° C. and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).

Abstract: Apparatus and method for the simultaneous measurement of rheological and thermal characteristics of a test specimen subjects the test specimen to stress for rheological measurements, while at the same time subjecting the same test specimen to controlled temperature changes for the measurement of temperature differentials indicative of thermal characteristics of the test specimen while the test specimen is being stressed for the rheological measurements, and a measuring cell for measuring the thermal characteristics of a specimen.