Abstract: Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

Abstract: A MANET protocol, comprising: receiving a data packet (DP) from a current sender (CS) by a recipient, defining: an identity of the CS, a prior sender (PS) from which CS received DP, and a target recipient (ID), a count (HC) of hops previously traversed by DP, and a sequence identifier (SI); updating a forwarding table (FT) to mark CS as being reachable in one hop, and PS as being reachable in two hops via CS as next hop; determining if ID is the recipient; determining whether to rebroadcast by recipient, if and only if the SI is not present in a list of prior SIs; and selectively rebroadcasting DP by recipient in dependence on said determining, modified by: replacement of CS with an identity of the recipient, PS with CS, and ID with a next hop from the FT if present, and incrementing HC.

Abstract: Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

Abstract: Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

Abstract: Methods of making food-grade plant protein compositions, including yellow pea protein compositions, are provided. The methods use pulses, such as yellow peas, and flours derived therefrom.

Abstract: A MANET protocol, comprising: receiving a data packet (DP) from a current sender (CS) by a recipient, defining: an identity of the CS, a prior sender (PS) from which CS received DP, and a target recipient (ID), a count (HC) of hops previously traversed by DP, and a sequence identifier (SI); updating a forwarding table (FT) to mark CS as being reachable in one hop, and PS as being reachable in two hops via CS as next hop; determining if ID is the recipient; determining whether to rebroadcast by recipient, if and only if the SI is not present in a list of prior SIs; and selectively rebroadcasting DP by recipient in dependence on said determining, modified by: replacement of CS with an identity of the recipient, PS with CS, and ID with a next hop from the FT if present, and incrementing HC.

Abstract: A MANET protocol, comprising: receiving a data packet (DP) from a current sender (CS) by a recipient, defining: an identity of the CS, a prior sender (PS) from which CS received DP, and a target recipient (ID), a count (HC) of hops previously traversed by DP, and a sequence identifier (SI); updating a forwarding table (FT) to mark CS as being reachable in one hop, and PS as being reachable in two hops via CS as next hop; determining if ID is the recipient; determining whether to rebroadcast by recipient, if and only if the SI is not present in a list of prior SIs; and selectively rebroadcasting DP by recipient in dependence on said determining, modified by: replacement of CS with an identity of the recipient, PS with CS, and ID with a next hop from the FT if present, and incrementing HC.

Abstract: Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile.

Abstract: Methods for preparation of plant-based whey protein concentrates are provided. Also provided are the plant-based whey protein concentrates made using the methods. The methods utilize an enzymatic reaction to reduce the molecular weight of soluble carbohydrates in a plant-based whey and a single nanofiltration/ultrafiltration and/or diafiltration step to separate soluble non-protein components from the proteins.

Abstract: Methods of making food-grade plant protein compositions are provided. The methods use pulses, such as yellow peas, and flours derived therefrom. The methods utilize an acid precipitation on an aqueous solution of water-soluble pulse proteins, separation of the water-soluble pulse proteins into curds that include precipitated pulse proteins and an acid whey that includes unprecipitated pulse proteins, including albumin proteins, and removing pulse proteins from the acid whey.

Abstract: A MANET protocol, comprising: receiving a data packet (DP) from a current sender (CS) by a recipient, defining: an identity of the CS, a prior sender (PS) from which CS received DP, and a target recipient (ID), a count (HC) of hops previously traversed by DP, and a sequence identifier (SI); updating a forwarding table (FT) to mark CS as being reachable in one hop, and PS as being reachable in two hops via CS as next hop; determining if ID is the recipient; determining whether to rebroadcast by recipient, if and only if the SI is not present in a list of prior SIs; and selectively rebroadcasting DP by recipient in dependence on said determining, modified by: replacement of CS with an identity of the recipient, PS with CS, and ID with a next hop from the FT if present, and incrementing HC.

Abstract: A natural laundry detergent, including an emulsifier in an amount of from about 20% to about 40% by weight of the composition, a natural surfactant in an amount of from about 3.0% to about 23% by weight of the composition, water in an amount of less than about 60% by weight of the composition, a saponified oil in an amount of from about 0.50% to about 10.5% by weight of the composition, an organic chelating agent in an amount of from about 0.10% to about 2.5% by weight of the composition, one or more preservative in an amount of from about 0.10% to about 2.0% by weight of the composition, and a polymeric thickening component in an amount of from about 0.05% to about 1.0% by weight of the composition.

Abstract: Methods of making food-grade plant protein compositions, including yellow pea protein compositions, are provided.

Abstract: A natural laundry detergent, including an emulsifier in an amount of from about 20% to about 40% by weight of the composition, a natural surfactant in an amount of from about 3.0% to about 23% by weight of the composition, water in an amount of less than about 60% by weight of the composition, a saponified oil in an amount of from about 0.50% to about 10.5% by weight of the composition, an organic chelating agent in an amount of from about 0.10% to about 2.5% by weight of the composition, one or more preservative in an amount of from about 0.10% to about 2.0% by weight of the composition, and a polymeric thickening component in an amount of from about 0.05% to about 1.0% by weight of the composition.

Abstract: Food-grade yellow pea protein concentrates prepared from yellow field peas and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The yellow pea protein concentrates are characterized by a high yellow pea protein content, high digestibility, and complete essential amino acid profile.

Abstract: An apparatus—which could be a chair (10), but could also be an apparatus that supports a person in other than a seated position—comprising a moveable platform (including a seat (12) in case of a chair) urged always toward a neutral position when a person is seated or otherwise positioned on the apparatus (10). The motion of the platform/seat (12) toward and away from the neutral position is constrained so that the platform/seat (12) remains at least approximately horizontal in its orientation relative to the floor on which the apparatus/chair (10) is positioned even when traveling along a path not horizontal to the floor, i.e. e.g. along a path inclined to the floor. A method is also provided in which the apparatus/chair (10) is used to provide lower-back therapy.