Abstract: The present invention provides a method for preparing emulsified bran derivatives and emulsified bran fractions which can be used in the preparation of nutritionally-enriched food and beverage products.

Abstract: The present invention relates to a method for production of fermentation-based products, through the fermentation of a carbohydrate substrate in the presence of a microorganism capable of fermentation. The fermentation process may be enhanced through use of a rice bran material as a nutrient source.

Abstract: The present invention provides a method for treating an insulin resistance disorder, treating obesity, reducing the weight and/or preventing weight gain and controlling appetite and/or inducing satiety in a subject by administering to the subject an amount of a stabilized rice bran solubilized fraction effective to treat the subject.

Abstract: A lightweight orthopedic brace having no rigid structural elements is constructed from flexible material and is designed primarily to provide for restriction of rotational movement and translation about the target joint by providing flexible bracing members which wind in a circumferentially spiraling manner about a target joint to provide active resistance to axial rotation and translation in the joint. The embodiments of the invention disclosed here provide improved means for placing the invention on the body about a joint, improved means for attachment of bracing members to bracing member supports and improved means for adjusting the length of bracing member to selectively provide for restriction of rotational movement about the target joint.

Abstract: A lightweight orthopedic brace having no rigid structural elements is constructed from flexible material and is designed primarily to provide for restriction of rotational movement and translation about the targeted joint by providing flexible bracing members which wind in a circumferentially spiraling manner about a target joint to provide active resistance to axial rotation and translation in the joint. The bracing members are adjustable to selectively increase the amount of resistance to axial rotation. The device may further comprise an undersleeve and/or an oversleeve to provide additional compression to the joint and to facilitate the circumferential winding of the bracing members. Construction of the orthopedic brace is such that resistance to rotation is achieved in both the internal and/or external directions. The orthopedic device has a multiplicity of uses, including, but not restricted to prophylactic, post-injury/surgery, as well as proprioceptive and retraining functions.

Abstract: A device for providing cooling relief for the body, especially during physical recreational/leisure activities, is disclosed which makes use of a water-permeable tubular material envelope containing a particulate resinous gel-forming material. The particulate resinous material, when hydrated by emersion in water, forms a soft pliable gel-like substance. The cooling effect of this device is provided by the evaporation of water from the surface of the material envelope. The filamentous components of the material envelope, by capillary action, wick water from the interstitial spaces in the water hydrated gel material, carrying the water to the material/air/skin interface. The water evaporating from that interface results in the evaporative cooling effect.

Abstract: A device for contributing a sense of cooling relief for the body, especially during physical recreational/leisure activities, is provided which makes use of a water-permeable textile envelope containing a particulate resinous gel-forming material. The particulate resinous material, when hydrated by emersion in water, forms a soft pliable gel-like substance. The cooling effect of this device is provided by the evaporation of water from the surface of the textile envelope. The fibers of the textile envelope, by capillary action, wick water from the interstitial spaces in the water hydrated gel material, carrying the water to the textile/air/skin interface. The water evaporating from that interface results in the evaporative cooling effect. The device is simple and convenient to use in virtually any location, indoors or out and can be utilized during a variety of recreational and leisure activities to mitigate the uncomfortable effects of heat.

Abstract: The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.