Abstract: An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

Abstract: An intermediate food base is manufactured from masa that may comprise waxy corn starch. The intermediate food base is then sheeted and dehydrated to between about 15% to about 40% before coating with a solution or batter, and dehydrating to a shelf stable moisture content. The coating solution may be starch-based, fiber-based, or egg white-based. Breading may be added to the coating solution or batter.

Abstract: The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

Abstract: The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

Abstract: The present invention provides novel phenicol derivatives, their use for the treatment of infections in mammals, pharmaceutical composition containing these novel compounds, and methods for the preparation of these compounds.

Abstract: The present invention provides pyrrolo{2,3-d}pyrimidine compounds, their use as Janus Kinase (JAK) inhibitors, pharmaceutical compositions containing this compounds, and methods for the preparation of these compounds.

Abstract: This invention extends the distance at which a SAS extender can function. The distance is increased a large amount over the traditional 10 meters. As a result timers will not go off before the response can make a trip back. This is accomplished by emulating as a SAS expander, using SAS AIP's (Arbitration In Progress), and using a lookup table to determine which SAS events must be responded to immediately and which ones to be passed on to the remote link.

Abstract: An embodiment of invention is a method of tunneling Serial Attached SCSI (SAS) extender discovery through a Fibre Channel (FC) fabric. The SAS interfaces on the SAS extender are initialized first. The FC links are then brought up and device routing table is built. Then a check is made to determine if any SAS devices are connected to the extender. If a SAS device is connected, extender registers its ID with a unique FC4 type as SAS tunneling device in the FC fabric nameserver, and queries discovery of the same device types. If another device of the same type is found, the local extender logs into remote extender through the FC fabric, performs a discovery and identifies all the SAS devices in the remote site, to identify all the devices and route traffic.

Abstract: This invention extends the distance at which a SAS extender can function. The distance is increased a large amount over the traditional 10 meters. As a result timers will not go off before the response can make a trip back. This is accomplished by emulating as a SAS expander, using SAS AIP's (Arbitration In Progress), and using a lookup table to determine which SAS events must be responded to immediately and which ones to be passed on to the remote link.

Abstract: A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier. The pieces are par-fried in oil, while being maintained in a substantially monolayered array, then finish fried until the moisture content thereof reaches a predetermined level. The finished masa pieces are removed from the frier in a substantially vertical orientation and contacted, while in a substantially vertical orientation, with super-heated steam, whereby oil is partially removed from the masa pieces. If necessary to attain a preselected final moisture content and to equilibrate moisture throughout the chip bed, the steam-contacted masa pieces are dehydrated to attain a snack chip with a preselected final moisture content.