Abstract: Disclosed are methods and devices related to a radial mounting interface holding a compact monolithic telescope, or generally an optical component, with robust optical alignment. An example optical mounting apparatus includes a mounting structure including a plurality of segments that are configured to surround a circumferential area of a monolithic optical device and to hold the monolithic optical device in place, wherein each of the plurality of segments includes a ridged or a grooved interface surface to couple the mounting structure to corresponding grooves or ridges in a surface of the monolithic optical device. The apparatus further includes an elastomeric material confined between the ridged or grooved interface surface of the mounting structure and the one or more corresponding grooves or ridges in the surface of the monolithic optical device. Also disclosed are thermal management features that passively enable diffraction-limited performance of large aperture monolithic optics.

Abstract: The disclosure is directed to compounds of formula (I), and pharmaceutically acceptable salts thereof. Pharmaceutical compositions comprising compounds of formula (I), as well as methods of their use and preparation, are also described.

Abstract: A flossing device 100 is described having a flossing head 130 connected to a handle 110 The flossing head 130 includes a pair of elongated side posts 135 each having a proximal end and a distal end, a cross bar attaching the proximal ends of the side posts 135, an end ribbon 141 stretched between distal ends of the side posts 135 and a panel 139 connected between the side posts 135 but spaced away from the end ribbon 141 creating a gap 137 which collects and removes tartar and food particles which are scraped off of the surface of the user's teeth. The unique design allows the handle to hold the flossing head 130 at the proper angle to insert it between the user's teeth. The panel 139 may be constructed from a plurality of parallel flossing ribbons, flossing string, or a combination of both. The panels 139 may be embossed or die cut to increase abrasion and efficiency.

Abstract: Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms.

Abstract: Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms.

Abstract: A needle holder device for treating the prostate, involving a series of steps of inserting a needle into the prostate, has a rectal probe for ultrasonic 3D imaging and a computer for processing the image acquired by the probe and for computing the position of the needle relative to the prostate. The computer is controlled so as to periodically output information on the movement of the prostate after each of the insertion steps in order to validate the insertion parameters relative to a treatment schedule and, if need be, modifying the insertion parameters relative to the schedule in the event the movement is greater than a threshold value.

Abstract: A needle holder device for treating the prostate, involving a series of steps of inserting a needle into the prostate, has a rectal probe for ultrasonic 3D imaging and a computer for processing the image acquired by the probe and for computing the position of the needle relative to the prostate. The computer is controlled so as to periodically output information on the movement of the prostate after each of the insertion steps in order to validate the insertion parameters relative to a treatment schedule and, if need be, modifying the insertion parameters relative to the schedule in the event the movement is greater than a threshold value.

Abstract: A method for filling a flexible container with a flowable material is provided, including the steps of filling the flexible container, suspending the flexible container, transferring the weight of the flexible container from being suspended to being supported by a support surface, and applying a hoop force to the flexible container to substantially maintain a configuration of the flexible container. The flexible container can be a bag-type container for containing flowable material such as chemicals, food products, agricultural products, and plastic pellets. As the container is lowered from the suspended position to a bottom-supported position, the hoop force is applied around the perimeter as the perimeter changes during transfer of the flexible container from being suspend to being bottom-supported. The hoop force can be applied by stretch wrap. Alternatively, the first flexible container can be lowered into a second flexible container.

Abstract: Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.

Abstract: Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to 84.

Abstract: A method for filling a flexible container with a flowable material is provided, including the steps of filling the flexible container, suspending the flexible container, transferring the weight of the flexible container from being suspended to being supported by a support surface, and applying a hoop force to the flexible container to substantially maintain a configuration of the flexible container. The flexible container can be a bag-type container for containing flowable material such as chemicals, food products, agricultural products, and plastic pellets. As the container is lowered from the suspended position to a bottom-supported position, the hoop force is applied around the perimeter as the perimeter changes during transfer of the flexible container from being suspend to being bottom-supported. The hoop force can be applied by stretch wrap. Alternatively, the first flexible container can be lowered into a second flexible container.

Abstract: A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by subjecting it to a vacuum at elevated temperature followed by drying of the fruit under a vacuum at elevated temperature and finally cooling of the fruit under lowered temperature while maintaining the vacuum. The product produced by the method is light, crisp, and has a low water activity and a low buoyant density.

Abstract: A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flash fry treatment leads to enhanced expandability, an enhanced percentage of expanded pieces, enhanced coating retention, and an enhanced high fat mouth feel to the food product. The flash fry media can be an edible oil, a paraffin, or a caustic bath of baking soda in water. The product produced has unique consumer appeal.

Abstract: A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205° C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85° C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre-treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food.

Abstract: The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of placing a base food product over the first batter on the baking surface. The base food product and the first quantity of batter are cooked together for a second period of time. The base food product and the first quantity of batter are bonded together during the second cooking step. The first batter forms a decorative or aesthetic food product and is combined with the base food product to form a composite food product.

Abstract: A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product while the second layer provides enhanced characteristics such as taste, texture, and other organoleptic properties. The multi-layered toaster product contains dissimilar dough or batter types and can further include filling and/or particulates and/or toppings.