Abstract: An information handling system for composing composed information handling systems includes persistent storage and a system control processor. The system control processor, after being allocated to a composed information handling system of the composed information handling systems: monitors health of computing resources of the composed information handling system; makes a determination, based on the monitoring of the health of the computing resources, that at least one of the computing resources is in a compromised state; and, based on the determination, marks the at least one of the computing resources for recomposition.

Abstract: Weight loss compositions including the combination of chlorogenic acids and probiotics are disclosed herein. The compositions aid weight loss by changing the mass balance equation of glucose in the gut from absorption through the intestinal wall and integration into adipose tissue to metabolism by the probiotic bacteria in the lumen. The growth of the probiotics is further boosted by incorporation of the chlorogenic acids.

Abstract: Encapsulated probiotic compositions that deliver a minimum of 5 Billion CFU/capsule in potency and a minimum of at least 1 probiotic strain with clinical efficacy throughout shelf life are disclosed herein. In some embodiments, the encapsulated probiotic compositions meet the USDA certified organic labeling requirement, including 5% or less of non-organic materials.

Abstract: The present invention relates to new antimicrobial compositions and their use in the treatment of products such as food products.

Abstract: The present invention provides galacto-oligosaccharide compositions that preferentially stimulate growth of specific Bifidobacterium species and subspecies.

Abstract: The present invention relates to new antimicrobial compositions and their use in the treatment of products such as food products.

Abstract: The present invention relates to the use of Listeria bacteriophage endolysins for controlling Listeria contamination of pasta filata cheese and related food products. The present invention also relates to the use of Listeria bacteriophage endolysins for extending the shelf life of pasta filata cheese and related food products. Furthermore, the present invention relates to a food product comprising pasta filata cheese and a Listeria bacteriophage endolysin as well as a method of making such a food product.

Abstract: The present invention provides galacto-oligosaccharide compositions that preferentially stimulate growth of specific Bifidobacterium species and subspecies.

Abstract: The present invention relates to liquid antimicrobial compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid antimicrobial compositions as well as their use as a preservative in food products.

Abstract: The present invention provides galacto-oligosaccharide compositions that preferentially stimulate growth of specific Bifidobacterium species and subspecies.

Abstract: Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzyme; and an organic acid or its salt. Methods of use are provided, as well as food products treated with these antibacterial compositions.

Abstract: Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzyme; and an organic acid or its salt. Methods of use are provided, as well as food products treated with these antibacterial compositions.

Abstract: A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated lactalbumin which improves shelf life and flavor of yogurt product mix by accentuating development of S. thermophilus and utilizing same for the fermentation of the yogurt base.