Abstract: In some embodiments, a first provider edge (PE) router is coupled to a first customer edge (CE) router; a second CE router; and a second PE router. The second PE router is coupled to the first CE router and the second CE router. The first PE router is configured with a primary label comprising a primary next hop of the first CE router and a backup next hop of the second PE router and a secondary label comprising a primary next hop of the first CE router and a backup next hop of the second CE router. The second PE router is configured with a primary label comprising a primary next hop of the first CE router and a backup next hop of the first PE router and a secondary label comprising a primary next hop of the first CE router and a backup next hop of the second CE router.

Abstract: Methods, systems and computer program products for tracking, encoding and decoding the code-location of runtime events. The system modifies a request packet to access a resource initiated by a source address to indicate the request packet was sent by an intermediary address. The system injects an identifier pre-allocated for the source address into the request packet. The system updates the modified request packet by replacing the intermediary address with a substitute address that corresponds with the source address' pre-allocated identifier. The system sends the updated request packet to the resource, the updated request packet indicating a response to the updated request packet is to be sent back to the substitute address.

Abstract: In some embodiments, a first provider edge (PE) router is coupled to a first customer edge (CE) router; a second CE router; and a second PE router. The second PE router is coupled to the first CE router and the second CE router. The first PE router is configured with a primary label comprising a primary next hop of the first CE router and a backup next hop of the second PE router and a secondary label comprising a primary next hop of the first CE router and a backup next hop of the second CE router. The second PE router is configured with a primary label comprising a primary next hop of the first CE router and a backup next hop of the first PE router and a secondary label comprising a primary next hop of the first CE router and a backup next hop of the second CE router.

Abstract: A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between ?1° C. and ?40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: In some embodiments, a first provider edge (PE) router is coupled to a first customer edge (CE) router; a second CE router; and a second PE router. The second PE router is coupled to the first CE router and the second CE router. The first PE router is configured with a primary label comprising a primary next hop of the first CE router and a backup next hop of the second PE router and a secondary label comprising a primary next hop of the first CE router and a backup next hop of the second CE router. The second PE router is configured with a primary label comprising a primary next hop of the first CE router and a backup next hop of the first PE router and a secondary label comprising a primary next hop of the first CE router and a backup next hop of the second CE router.

Abstract: The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

Abstract: Methods, systems and computer program products for tracking, encoding and decoding the code-location of runtime events. The system modifies a request packet to access a resource initiated by a source address to indicate the request packet was sent by an intermediary address. The system injects an identifier pre-allocated for the source address into the request packet. The system updates the modified request packet by replacing the intermediary address with a substitute address that corresponds with the source address' pre-allocated identifier. The system sends the updated request packet to the resource, the updated request packet indicating a response to the updated request packet is to be sent back to the substitute address.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between ?1° C. and ?40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

Abstract: A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between ?1° C. and ?40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

Abstract: The present specification provides, in one aspect, a method of treating or inhibiting infection of a plant by a plant pathogen. The method includes contacting the plant with an amount of a cranberry composition effective to inhibit the plant pathogen. In another aspect, the present specification provides a composition for treatment of a plant disease. The composition includes a cranberry composition and a carrier that delivers the cranberry composition to at least a portion of a phloem of a citrus plant.

Abstract: A method of processing a fruit or vegetable is described. The method includes contacting a fruit or vegetable in an optimizer with a first deacidified juice, the first deacidified juice including at least one bulking agent and a sugar concentration that is at least about equal to the sugar concentration in the fruit or vegetable, under conditions sufficient to transfer acids from the fruit or vegetable to the first deacidified juice and bulking agent from the first deacidified juice to the fruit or vegetable, thereby producing an acidified juice and an infused fruit or vegetable product. The method also includes removing acids from the acidified juice to produce a second deacidified juice, mixing the second deacidified juice with at least one bulking agent, and, optionally, recycling the second deacidified juice comprising at least one bulking agent to the optimizer.

Abstract: A packet optical network may include a packet optical gateway node that is configured to advertise a segment label to other nodes in the network where the segment label is used by a source node in place of a conventional segment routing label when the source node generates the list of labels included in the header of a data packet while establishing a path through a network. The segment label differs from a conventional segment routing label in that the segment label indicates the L0/L1 device or path as opposed to the L2/L3 device indicated by a conventional segment routing label.

Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

Abstract: The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.