Abstract: The invention relates to systems, methods, and computer readable media for responding to a user snapshot request by capturing anticipatory pre-snapshot image data as well as post-snapshot image data. The captured information may be used, depending upon the embodiment, to create archival image information and image presentation information that is both useful and pleasing to a user. The captured information may automatically be trimmed or edited to facilitate creating an enhanced image, such as a moving still image. Varying embodiments of the invention offer techniques for trimming and editing based upon the following: exposure, brightness, focus, white balance, detected motion of the camera, substantive image analysis, detected sound, image metadata, and/or any combination of the foregoing.

Abstract: The invention relates to systems, methods, and computer readable media for responding to a user snapshot request by capturing anticipatory pre-snapshot image data as well as post-snapshot image data. The captured information may be used, depending upon the embodiment, to create archival image information and image presentation information that is both useful and pleasing to a user. The captured information may automatically be trimmed or edited to facilitate creating an enhanced image, such as a moving still image. Varying embodiments of the invention offer techniques for trimming and editing based upon the following: exposure, brightness, focus, white balance, detected motion of the camera, substantive image analysis, detected sound, image metadata, and/or any combination of the foregoing.

Abstract: The invention relates to systems, methods, and computer readable media for responding to a user snapshot request by capturing anticipatory pre-snapshot image data as well as post-snapshot image data. The captured information may be used, depending upon the embodiment, to create archival image information and image presentation information that is both useful and pleasing to a user. The captured information may automatically be trimmed or edited to facilitate creating an enhanced image, such as a moving still image. Varying embodiments of the invention offer techniques for trimming and editing based upon the following: exposure, brightness, focus, white balance, detected motion of the camera, substantive image analysis, detected sound, image metadata, and/or any combination of the foregoing.

Abstract: The invention relates to systems, methods, and computer readable media for responding to a user snapshot request by capturing anticipatory pre-snapshot image data as well as post-snapshot image data. The captured information may be used, depending upon the embodiment, to create archival image information and image presentation information that is both useful and pleasing to a user. The captured information may automatically be trimmed or edited to facilitate creating an enhanced image, such as a moving still image. Varying embodiments of the invention offer techniques for trimming and editing based upon the following: exposure, brightness, focus, white balance, detected motion of the camera, substantive image analysis, detected sound, image metadata, and/or any combination of the foregoing.

Abstract: Image enhancement by separating the image signals, either Y or RGB, into a series of bands and performing noise reduction on bands below a given frequency but not on bands above that frequency. The bands are summed to develop the image enhanced signals. This results in improved sharpness and masking of image processing pipeline artifacts. Chroma signals are not separated into bands but have noise reduction applied to the full bandwidth signals. The higher frequency band is attenuated or amplified based on light level. The noise reduction has thresholds based on measured parameters, such as signal frequency, gain and light level, provided in a lookup table. The window size used for the noise reduction varies with the light level as well, smaller windows sizes being used in bright light and increasing window sizes as light levels decrease. Panoramic images are handled in a similar fashion.

Abstract: The invention provides compositions for use as pet litters and pet bedding, or for absorption of liquids and gases. These compositions are formed as aggregates or agglomerates of different components having different hydration capacities and 5 hydration rates.

Abstract: The invention provides compositions for use as pet litters and pet bedding, or for absorption of liquids and gases. These compositions are formed as aggregates or agglomerates of different components having different hydration capacities and hydration rates.

Abstract: The invention provides compositions for use as pet litters and pet bedding, or for absorption of liquids and gases. These compositions are formed as aggregates or agglomerates of different components having different hydration capacities and hydration rates.

Abstract: A continuous process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste and the mixture is pumped through a high shear mixer. The temperature of the mixture is then adjusted so that the temperature of the mixture exiting the homogenizer is less than about 240.degree. F. The mixture is then pumped through a homogenizer at a pressure ranging from about 9,000 to about 14,500 psig, a colloid mill, a versator and a scraped wall heat exchanger.

Abstract: A novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which, as a result, have superior fluidity, texture and flavor which comprises from about 50% to 100% of a nut paste. The Casson plastic viscosity of the nut paste is less than about 15 poise and the fat content of the nut paste is at least about 45%, and it has a fat content ranging from about 25% to about 80%. The final nut butters and nut spread products of the present invention have a Casson plastic viscosity of less than about 17 poise and a yield value below about 300 dynes per square centimeter. The water insoluble solids have a monomodal particle size distribution such that at least about 90% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 21.

Abstract: Raw or roasted nuts can be pressed at pressure of 1500 to 7500 psig to remove up to 80% of the oil by mixing them with a food compatible particulate material in the press. The particulate has a particle size of less than 100 microns and is food compatible. In a preferred process, peanuts are mixed with a peanut oil slurry of salt with a particle size of less than 40 microns in a hydraulic press and pressd at 5200 psig for 10 minutes. The pressed nuts are hydrated and then roasted.

Abstract: Extrusion-cooked snack chips, comprising from about 65% to about 90% by weight of cereal material, from about 10% to about 35% by weight of fat, and from about 0.2% to about 3.0% by weight of water. A process for producing these chips is also disclosed.

Abstract: Disclosed is a nut butter spread composition, having a Casson plastic viscosity value of less than 12 poise comprising from 25% to 55% peanut oil, or other fat component, and from about 40% to about 67% nut solid particles which have been processed to a particle size distribution in which at least 80% have a particle size less than 18 microns, and preferably between about 2 and about 11 microns. The surfaces of the protein and starch bodies of the nut solids are smooth due to a reduction of cytoplastic reticuli surrounding the protein bodies. The particle size distribution is monodispersed, i.e. a curve with a single peak. A process for preparing these particle size peanuts using a roll milling process which can be followed by a separate smearing step is also disclosed. A low fat peanut butter having from 25% to 40% peanut oil is the preferred nut butter.

Abstract: This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating loose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content.