Abstract: A locking mechanism includes a tray to receive a hard disk drive and a locking apparatus. The locking apparatus includes a base attached to a front wall of the tray, a handle pivotally connected to the base, and a locking member attached to the base. The base defines a receiving chamber and a mounting hole in communication with the receiving chamber. The locking member includes a sliding portion slidably received in the receiving chamber of the base to impel the handle to pivot relative to the base, and a locking tongue attached to the sliding portion. Movement of the locking tongue relative to the mounting hole causes the locking mechanism to toggle between a locked and unlocked position.

Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Abstract: A method, system, and apparatus for synchronizing an asynchronous data transmission between a transmitter and a receiver are presented. For example, an elastic buffer can include a symbol storage coupled to receive transition data from a transmitter and to store the transition data in a plurality of addressable symbol storage elements; a write clock domain, which operates at a recovery clock, for selecting a symbol storage element of symbol storage to store the transition data, determining whether a SKIP ordered set has occurred, and deleting a SKIP symbol of the SKIP ordered set based on the determination to prevent the deleted SKIP symbol from being stored in symbol storage; and a read clock domain, which operates at a local clock, for selecting a symbol storage element of the symbol storage to retrieve the transition data as receiver data, determining whether a SKIP ordered set is occurring, adding a SKIP symbol to the receiver data based on the determination; and providing the receiver data to a receiver.

Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Abstract: A frequency modulation (FM) circuit, built in an electronic device, comprises an antenna circuit for signal receiving, an FM module connected with the antenna circuit for transforming FM signals of incoming signals into respective audio signals, and a controller connected with the FM module for forwarding the audio signals. The antenna circuit further includes an antenna, a low noise amplifier (LNA) and its matching circuit, a support structure, and a feed line. By providing the LNA and its matching circuit, the receiving sensitivity of the antenna circuit can be improved and the whole antenna circuit can be reduced to a size that is easily accommodated inside the electronic device. Also, an antenna circuit for the FM system circuit is provided as well.

Abstract: A method for preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics similar to regular processed cheese is provided. The method provides a mixture including a dry particulate soy protein ingredient containing soy protein having a molecular weight of about 4,000 to about 40,000 Daltons in combination with dairy fat and dairy protein without pre-emulsification of the soy material, and the mixture is cooked and a soy cheese product thereof is then packaged. This method provides a processed cheese product having the requisite textural and flavor properties, while avoiding competitive adsorption problems between dairy and soy protein ingredients and opportunities for microbial growth which can occur with aqueous emulsified soy compositions.

Abstract: Disclosed are improvements in human nutrition involving a unique combination of natural products constituting anti-inflammatory compositions which can reduce cardiovascular disease risks as well as play a positive role in other conditions and diseases for which key indicators, especially selected from the group consisting of C-reactive protein (CRP) levels, cyclooxygenase-2 (COX-2), 5-lypoxygenase (5-LOX) expression and prostaglandin E2 (PGE-2) biosynthesis or any combination of these, are indicators. Therapeutic compositions preferably comprise curcumin, bilberry extract, grape seed extract, green tea extract and apple extract, in effective amounts individually and combined to provide a therapeutically significant reduction in one or more key indicators. Another exemplified therapeutic composition comprises: omega-3 rich refined fish oil, resveratrol, blueberry extract, grape seed extract, green tea extract and gamma and/or delta tocopherol, in effective amounts individually for the above benefits.

Abstract: This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.

Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Abstract: The present invention utilizes a novel enzyme cocktail comprising a fungal protease enzyme or a mixture of fungal protease enzymes having both endo and exo-peptidase activities to hydrolyze soy proteins while substantially avoiding free amino acids and low-molecular weight peptides which impart a bitter or undesirable flavor to the hydrolysate. The hydrolysate, and more preferably the soluble soy protein contained therein, is used in a food product such as, for example, high protein content beverages, sports beverages, balanced nutritional beverages, fruit juice mixes, health/nutrition bars, salad dressings, meat products, snacks, desserts, confectionaries, nutritional supplements, and the like. The soy protein hydrolysate, and more preferably the soluble soy protein contained therein, according to the present invention is particularly useful when the required dose is as high as about 2.5 to about 6.5 grams of soy protein per normal serving of a food product.

Abstract: Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.

Abstract: This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.

Abstract: The present invention is directed to antioxidant peptides produced by the proteolytic digestion of soy protein isolate. These peptides may be purified and used in either pharmaceutical or dietary compositions.

Abstract: This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.

Abstract: Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.

Abstract: This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.

Abstract: The current invention provides antioxidative peptide fractions. The invention includes antioxidative peptides of casein having sequences of SEQ ID NOS:1-5. The invention includes methods for making or generating the peptides, isolated nucleic acids encoding the peptides, and expression. vectors comprising these nucleic acids. The invention includes food additives for preventing oxidation in situ. The invention includes stabilized products with improved storage for products ingredients that are subject to oxidation. Finally, the invention includes methods for isolating peptide fractions having antioxidative activity from protein samples.