Abstract: Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.

Abstract: A method and apparatus for providing intelligent error messaging is disclosed wherein a user of a mobile communications device is provided with descriptive error messaging information to assist the user in overcoming errors associated with the processing of electronic messages and data. For example, when the mobile device is being used to decrypt a cryptographically secured electronic message, and a problem is encountered, program logic of the device provides the user with (1) an indication of exactly what problem is preventing opening of the message, for example, a required cryptographic key is not available; (2) an indication of exactly what may be done to overcome the problem, for example, what utilities should be run on the device; and (3) exactly what data, if any, needs to be downloaded to the device, for example, what cryptographic keys should be downloaded.

Abstract: A multiple contact connector interfaces between an implanted medical device and an implanted cable or lead. A connector connects between multiple implanted leads, each of which has multiple independent conductors. The connection system is a planar array of male connector pins on one portion, and a matching array of female connector receptacles on a second portion. Alignment via alignment features and pressing together the portions allows pins to engage with the receptacles providing a secure electrical connection. Sealing features on the connector apparatus seal out external fluids and isolate fluid present in the connector apparatus prior to mating, which electrically isolates each pin and its corresponding receptacle from other pin and receptacle pairs. Latching features retains the relative position of the pins, receptacle, and the positioning of the fluid seals, and is reversible for removal of the connector.

Abstract: A method of providing a password to a handheld electronic device having a reduced keyboard and a non-predictive keystroke interpretation system, wherein the reduced keyboard is of a particular keyboard type and the non-predictive keystroke interpretation system is of a particular system type. The method includes receiving a first character string in an electronic device, such as, without limitation, a PC, that is separate from the handheld electronic device, generating one or more second character strings in the electronic device based on the particular keyboard type, the first character string, and, possibly, the particular system type, and transmitting the one or more second character strings from the electronic device to the handheld electronic device as the password.

Abstract: The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.

Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.

Abstract: Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingredeint. The acrylamide can be removed by polymerizing the acrylamide, dissolving the acrylamide, and/or causing vaporization of the acrylamide.

Abstract: A multi-functional decorative article having a body and three or more apertures in the body, wherein two or more apertures are continuous with each other within said body, whereby the apertures can be used to support and arrange products, mainly window treatments, in a variety of decorative arrangements; the optional coverings for the apertures can be used to support products and arrange products; and the optional fasteners can be used to fasten products to the body.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: A displayed string of emails is effectively compressed for improved readability by deleting some or all headers and/or by skipping the cursor from one message body to another in response to “hot” key actuation (s) by a user.

Abstract: A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.

Abstract: A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing.

Abstract: A method (100) and betting system (120) for a betting agency (102) to accept a bet (103) from a participant (101).

Abstract: A golf swing training aid is provided that is manually formed at the time of use from a prepared, uniquely constructed sheet-platform of semi-rigid, joint-able material. The golf swing training aid comprises a positioning flap, a horizontal flap, an illumination device disposed on the horizontal flap, and a hinged club-attachment flap. The joint-able material is scored (such as by perforation, pre-bending, kiss-cutting, or the like) to facilitate the bending of particular failure/score lines to form the various flaps. The preferably dual illumination device provides an illuminated and bi-colored representation of the otherwise imperceptible elements of a golf swing, allowing the golfer to visualize and correct his swing plane, perpendicular club head alignment at impact, and sweet spot alignment. Not only does the golf swing training aid provide a beneficial service to the golfer, it also is customizable for promotional or marketing purposes by standard printing techniques.

Abstract: A pocket-friendly golf accessory card formed of a prepared, uniquely constructed sheet of joint-able material is provided from which one or more golf accessories are manually formable. The golf accessory formable from the card comprises one or more golf tees, golf ball position markers, directional vanes, and golf ball liners. The flat pocket-friendly golf accessory card is configured with one or more CUTS formed by cutting through the card and with one or more JOINTS formed by cutting through a portion of the card. These one or more CUTS and JOINTS within the joint-able material facilitate the detachment or the bending of particular lines to form the various card configurations, which are then functionally usable as a golf accessory. Not only does the pocket-friendly golf accessory card provide a beneficial, functioning golf accessory, it also is customizable for promotional or marketing purposes by standard printing techniques.

Abstract: Measuring transit time across an asynchronous first-in-first-out (FIFO) memory can include sampling an indication of a value of a read pointer of the FIFO memory at a sampling frequency that exceeds a frequency of a read clock and a write clock of the FIFO memory. An indication of a value of a write pointer of the FIFO memory can be sampled at the sampling frequency. For each sampling period, a measure of occupancy of the FIFO memory can be calculated according to a sampled pair including the indication of the value of the read pointer and the indication of the value of the write pointer. The measure of occupancy can be averaged over a predetermined number of cycles of the sampling frequency. The averaged measure of occupancy can be output as an indication of transit time across the FIFO memory.

Abstract: A communication device includes a display screen upon which information is displayed. A microprocessor configured to execute at least one notification program is provided that displays a notification descriptive of an access control request on the display screen. The at least one notification program is programmed to receive data indicative of an access control request and to receive data descriptive of the access control request. Additionally, the at least one notification program is further programmed to display a notification indicative of the access control request and comprising an explanation of the access control request based on the received descriptive data.