Abstract: Various arrangements for permitting a wireless device occasional access to a wireless network are described. Some arrangements for assigning a single MSISDN to multiple wireless devices are described. In such arrangements, the wireless devices may be associated with different visitor location registers. In some arrangements, a wireless device-initiated bearer service is initiated based on input from a remote system. In some arrangements, a wireless device is authenticated based on whether data needs to be sent to and/or received from the wireless device.

Abstract: Various arrangements for permitting a wireless device occasional access to a wireless network are described. Some arrangements for assigning a single MSISDN to multiple wireless devices are described. In such arrangements, the wireless devices may be associated with different visitor location registers. In some arrangements, a wireless device-initiated bearer service is initiated based on input from a remote system. In some arrangements, a wireless device is authenticated based on whether data needs to be sent to and/or received from the wireless device.

Abstract: Tools and techniques for activating a wireless device on a wireless network and/or for providing a wireless device with occasional access to a wireless network. In an aspect, such tools can provide a wireless device with a temporary addressing number to allow the wireless device to send data to the network; this temporary addressing number, then, can be recycled to be used by another wireless device for accessing the network.

Abstract: Various arrangements for permitting a wireless device occasional access to a wireless network are described. Some arrangements for assigning a single MSISDN to multiple wireless devices are described. In such arrangements, the wireless devices may be associated with different visitor location registers. In some arrangements, a wireless device-initiated bearer service is initiated based on input from a remote system. In some arrangements, a wireless device is authenticated based on whether data needs to be sent to and/or received from the wireless device.

Abstract: Various arrangements for activating a wireless device on a wireless network are presented. A request to attach to the wireless network may be received from the wireless device. The request may specify an international mobile subscriber identity (IMSI). An authentication message may be transmitted to a detection device of the wireless network. The IMSI may be compared to a set of stored blocked IMSIs. Each IMSI of the set of stored blocked IMSIs may be prohibited from being used to access the wireless network. It may be determined that the wireless device may that corresponds to the IMSI is permitted to be attached to the wireless network. In response to determining the wireless device is permitted to attach to the wireless network, authentication of the wireless device may occur.

Abstract: Various arrangements for activating a wireless device on a wireless network are presented. A request to attach to the wireless network may be received from the wireless device. The request may specify an international mobile subscriber identity (IMSI). An authentication message may be transmitted to a detection device of the wireless network. The IMSI may be compared to a set of stored blocked IMSIs. Each IMSI of the set of stored blocked IMSIs may be prohibited from being used to access the wireless network. It may be determined that the wireless device may that corresponds to the IMSI is permitted to be attached to the wireless network. In response to determining the wireless device is permitted to attach to the wireless network, authentication of the wireless device may occur.

Abstract: Various arrangements for permitting a wireless device occasional access to a wireless network are described. Some arrangements for assigning a single MSISDN to multiple wireless devices are described. In such arrangements, the wireless devices may be associated with different visitor location registers. In some arrangements, a wireless device-initiated bearer service is initiated based on input from a remote system. In some arrangements, a wireless device is authenticated based on whether data needs to be sent to and/or received from the wireless device.

Abstract: Tools and techniques for activating a wireless device on a wireless network and/or for providing a wireless device with occasional access to a wireless network. In an aspect, such tools can provide a wireless device with a temporary addressing number to allow the wireless device to send data to the network; this temporary addressing number, then, can be recycled to be used by another wireless device for accessing the network.

Abstract: A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to said base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.

Abstract: A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.

Abstract: A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to the base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.

Abstract: Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. (93.3.degree. C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.

Abstract: The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.

Abstract: The invention describes a refrigerated, frozen or shelf stable improved baked good which will substantially retain its palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good of an effective amount of a chemically-modified starch with the exception of modified starches which are cross-linked only. The chemically-modified starch is preferably a food acceptable acetylated starch, hydroxypropylated starch, succinylated starch, propylated starch or combination. The modified starch is incorporated in an amount sufficient to reduce deteriorization in the palatability of the baked good upon microwave heating, preferably from 5 to 30 baker's percent. The starches are derived from potato, corn, wheat, rice and combinations.

Abstract: A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferably the potato comestible will be reheated on a heat transferring apparatus.

Abstract: Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix.