Abstract: An x-ray tube includes a thermionic cathode generating an electron beam propagating from the cathode to a target along a beam axis. The x-ray tube has apertures in the form of a control electrode with a first aperture opening, a focusing electrode with a second aperture opening and a beam shaping electrode with a third aperture opening. The first aperture opening is smaller than the emission surface and has a contour rotationally symmetric with respect to the beam axis. The second aperture opening is larger than the first aperture opening and has a contour rotationally symmetric with respect to the beam axis. The third aperture opening has a contour which is aligned with an xy plane and non-rotationally symmetric with respect to the beam axis. The X-ray tube has a simple structure for generating an electron beam where the number of electrons can be varied easily over a wide range.

Abstract: Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.

Abstract: A system for controlling a culinary instrument includes a component data structure storing, for at least some culinary components, a culinary attribute. A menu data structure stores, for each of multiple items, a set of constituent components. An order interface module receives an item selection by a user and a set of adjustments to the selected item. Each element of the set describes an amount modification of a corresponding culinary component. An order feedback module uses a first set of rules to assess the set of adjustments based on the corresponding culinary attributes. In response to the assessment, the order feedback module selectively provides feedback to the user regarding limitations on the set of adjustments. A control transformation module uses a second set of rules to transform the adjusted selected item into a set of instrument control instructions for control of the culinary instrument, which autonomously performs the instructions.

Abstract: Methods and apparatus for nutrition tracking. In one exemplary embodiment, a methods and apparatus for nutrition tracking are provided which receive selections of consumable items from a user, identify at least one item to be purposefully omitted in nutrition calculation, and calculate total nutrition for a period of time based on the selections. The calculation comprises purposeful omission of the nutritional data of the identified at least one of the plurality of consumable items. In order to accomplish the calculation, each of the selected items is associated with a data record in a database, each data record in the database comprising nutritional data regarding a consumable item to which the data record corresponds.

Abstract: A method of fulfilling custom food orders includes obtaining feedback from a user through an ordering application. The feedback relates to a first food item of a first food order following fulfillment of the first food order. The first food item includes a first ingredient. The method includes determining a preferred variation associated with the first ingredient based on the feedback and a first recipe used to make the first food item. The method includes updating a taste profile associated with the user based on the preferred variation. The method includes receiving, from the user, a second food order including a second food item. The method includes retrieving a second recipe associated with the second food item. The method includes selectively modifying the second recipe based on the taste profile. The method includes controlling a food assembly apparatus to prepare the second food item according to the second recipe.

Abstract: Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.

Abstract: Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.

Abstract: A method of fulfilling custom food orders includes obtaining feedback from a user through an ordering application. The feedback relates to a first food item of a first food order following fulfillment of the first food order. The first food item includes a first ingredient. The method includes determining a preferred variation associated with the first ingredient based on the feedback and a first recipe used to make the first food item. The method includes updating a taste profile associated with the user based on the preferred variation. The method includes receiving, from the user, a second food order including a second food item. The method includes retrieving a second recipe associated with the second food item. The method includes selectively modifying the second recipe based on the taste profile. The method includes controlling a food assembly apparatus to prepare the second food item according to the second recipe.

Abstract: Methods and apparatus for nutrition tracking. In one exemplary embodiment, a methods and apparatus for nutrition tracking are provided which receive selections of consumable items from a user, identify at least one item to be purposefully omitted in nutrition calculation, and calculate total nutrition for a period of time based on the selections. The calculation comprises purposeful omission of the nutritional data of the identified at least one of the plurality of consumable items. In order to accomplish the calculation, each of the selected items is associated with a data record in a database, each data record in the database comprising nutritional data regarding a consumable item to which the data record corresponds.

Abstract: Methods and apparatus for nutrition tracking. In one exemplary embodiment, a methods and apparatus for nutrition tracking are provided which receive selections of consumable items from a user, identify at least one item to be purposefully omitted in nutrition calculation, and calculate total nutrition for a period of time based on the selections. The calculation comprises purposeful omission of the nutritional data of the identified at least one of the plurality of consumable items. In order to accomplish the calculation, each of the selected items is associated with a data record in a database, each data record in the database comprising nutritional data regarding a consumable item to which the data record corresponds.

Abstract: An analytical X-ray tube with an anode target material that emits characteristic X-rays in response to excitation by an electron beam may include any of several advantageous features. The target material is deposited on a diamond substrate layer, and a metal carbide intermediate layer may be provided between the target material and substrate that provides enhanced bonding therebetween. An interface layer may also be used that provides an acoustic impedance matching between the target material and the substrate. For a low thermal conductivity target material, a heat dissipation layer of a higher thermal conductivity material may also be included between the target material and substrate to enhance thermal transfer. The target material may have a thickness that corresponds to a maximum penetration depth of the electrons of the electron beam, and the structure may be such that a predetermined temperature range is maintained at the substrate interface.

Abstract: Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.

Abstract: Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.

Abstract: Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.

Abstract: Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.

Abstract: One variation of a method for personalizing food orders includes: from a patron, receiving a taste feedback for a first food item in a first food order submitted previously by the patron; predicting an absolute food preference of the patron from the first food order; predicting a relative taste preference of the patron based on the taste feedback and a recipe of the first food item; generating a taste profile of the patron based on the absolute food preference and the relative taste preference; from the patron, receiving a selection for a second food item in a new food order, the second food item different than the first food item; applying the taste profile of the patron to a recipe for the second food item to generate a personalized recipe; and submitting the personalized recipe with the new food order to a robotic food assembly apparatus.

Abstract: An analytical X-ray tube with an anode target material that emits characteristic X-rays in response to excitation by an electron beam may include any of several advantageous features. The target material is deposited on a diamond substrate layer, and a metal carbide intermediate layer may be provided between the target material and substrate that provides enhanced bonding therebetween. An interface layer may also be used that provides an acoustic impedance matching between the target material and the substrate. For a low thermal conductivity target material, a heat dissipation layer of a higher thermal conductivity material may also be included between the target material and substrate to enhance thermal transfer. The target material may have a thickness that corresponds to a maximum penetration depth of the electrons of the electron beam, and the structure may be such that a predetermined temperature range is maintained at the substrate interface.

Abstract: Methods and apparatus for nutrition tracking. In one exemplary embodiment, a methods and apparatus for nutrition tracking are provided which receive selections of consumable items from a user, identify at least one item to be purposefully omitted in nutrition calculation, and calculate total nutrition for a period of time based on the selections. The calculation comprises purposeful omission of the nutritional data of the identified at least one of the plurality of consumable items. In order to accomplish the calculation, each of the selected items is associated with a data record in a database, each data record in the database comprising nutritional data regarding a consumable item to which the data record corresponds.

Abstract: Disclosed embodiments include apparatus, method and storage medium associated with recipe identification. In embodiments, an apparatus may include a recipe identification function configured to receive or retrieve a text document, analyze the text document to identify a recipe, and return the identified recipe. Other embodiments may be described and claimed.

Abstract: Methods for calculating nutrient content information. In one embodiment, the methods comprise: receiving a recipe having a list of ingredients and quantities, for each of the ingredients a corresponding record is found within a database of known records, the records are associated to quantities and nutritional values. The units of measurement of the recipe ingredients and the identified record are compared. When the units are the same, no conversion is performed. When the units are different, the units of the known record are converted using a conversion factor derived from a relationship between the differing units of measurement. In one variant, the conversion factor may be identified from a table of conversion factors relating various units of measurement to one another. Finally, the converted or the known nutritional values are multiplied by a ratio of the quantity of the ingredient in the recipe to the quantity of the known record.