Patent application number | Description | Published |
20100144041 | L-Arabinose Fermenting Yeast - An L-arabinose utilizing yeast strain is provided for the production of ethanol by introducing and expressing bacterial araA, araB and araD genes. L-arabinose transporters are also introduced into the yeast to enhance the uptake of arabinose. The yeast carries additional genomic mutations enabling it to consume L-arabinose, even as the only carbon source, and to produce ethanol. Methods of producing ethanol include utilizing these modified yeast strains. | 06-10-2010 |
20120129241 | AN L-ARABINOSE FERMENTING YEAST - An L-arabinose utilizing yeast strain is provided for the production of ethanol by introducing and expressing bacterial araA, araB and araD genes. L-arabinose transporters are also introduced into the yeast to enhance the uptake of arabinose. The yeast carries additional genomic mutations enabling it to consume L-arabinose, even as the only carbon source, and to produce ethanol. A yeast strain engineered to metabolize arabinose through a novel pathway is also disclosed. Methods of producing ethanol include utilizing these modified yeast strains. | 05-24-2012 |
20130189788 | L-ARABINOSE FERMENTING YEAST - An L-arabinose utilizing yeast strain is provided for the production of ethanol by introducing and expressing bacterial araA, araB and araD genes. L-arabinose transporters are also introduced into the yeast to enhance the uptake of arabinose. The yeast carries additional genomic mutations enabling it to consume L-arabinose, even as the only carbon source, and to produce ethanol. A yeast strain engineered to metabolize arabinose through a novel pathway is also disclosed. Methods of producing ethanol include utilizing these modified yeast strains. | 07-25-2013 |
20140322765 | Enhanced Processive Cellulases - Nucleic acid sequences encoding chimeric polypeptides that exhibit enhanced cellulase activities are disclosed herein. These nucleic acids may be expressed in hosts such as fungi, which in turn may be cultured to produce chimeric polypeptides. Also disclosed are chimeric polypeptides and their use in the degradation of cellulosic materials. | 10-30-2014 |
Patent application number | Description | Published |
20130282652 | METHOD, APPARATUS, AND COMPUTER PROGRAM PRODUCT FOR CONTENT MANAGEMENT - A method for managing content is provided. The method may include, by a content management apparatus, receiving a content request, searching for content information associated with the request, and causing writing of missing content information to an alert file. The method may provide default content information when content information is not otherwise located. A content request may comprise an application and context name. A response from a content management apparatus may comprise a location and map identifier used by a calling apparatus to locate and cause display of content. The method may provide synchronization capabilities in which content referenced by an application is searched for in order to track missing content in an alerts file, and to track the synchronization history or status of an application in a synchronization log. Corresponding systems, apparatuses, and computer program products are also provided. | 10-24-2013 |
20140019159 | METHOD, APPARATUS, AND COMPUTER PROGRAM PRODUCT FOR PATIENT CHARTING - A method for guided patient charting is provided. The method may include, by a patient charting apparatus, receiving a context based on patient history, visit reason, age, gender, and/or policy, and identifying recommended workflows based on the context, an access control list, and/or a rule set. The recommended workflows may then be visually distinguished from that of the non-recommended workflows. Recommendations at the field-level may also be provided. Administration of workflow settings is provided. Corresponding apparatuses and computer program products are also provided. | 01-16-2014 |
Patent application number | Description | Published |
20090238917 | FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS - A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. | 09-24-2009 |
20100112137 | CURD CONTAINING SLURRY COMPOSITIONS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE - Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements. | 05-06-2010 |
20100239713 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | 09-23-2010 |
20110097441 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product. | 04-28-2011 |
20110229622 | BLENDED CHEESES AND METHODS FOR MAKING SUCH CHEESES - Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided. | 09-22-2011 |
20120328737 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | 12-27-2012 |
20140134294 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Soft or firm/semi-hard ripened or unripened cheese products that has a native or modified starch and one or more additional ingredients are described. The additional ingredients may be chosen from a non-fat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. The starch, and additional ingredients may have a combined concentration of greater than 10%, by weight of the cheese product. | 05-15-2014 |
20140141145 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | 05-22-2014 |
20140178530 | CURD CONTAINING SLURRY COMPOSITIONS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE - Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements. | 06-26-2014 |
Patent application number | Description | Published |
20130179224 | METHOD AND APPARATUS FOR GENERATING AND CONVERTING SALES OPPORTUNITIES - Implementations of the present disclosure involve a system and/or method of displaying and reviewing prospective customers. The system and/or method may display a prospect map showing geographic areas, corresponding technical infrastructure, and prospects present in the areas. The prospect displayed may be adjusted based on user defined prospect attributes. | 07-11-2013 |
20130179225 | METHOD AND APPARATUS FOR GENERATING AND CONVERTING SALES OPPORTUNITIES - Implementations of the present disclosure involve a system and/or method of sales prospect and customer service optimization. The system and/or method may include a computing device which operates a plurality of computing modules. These modules include a prospect module for displaying a geographic map along with technical infrastructure information and prospect information, a present module displaying a plurality of content associated with rich content, by providing an interface allowing a user to drag and drop content into a presentation flow; and a quote module for quickly creating a quote for presentation to a customer. | 07-11-2013 |
20150025940 | SYSTEMS AND METHODS FOR GENERATING CUSTOMER SOLUTIONS - Implementations described and claimed herein provide systems and methods for generating customer solutions using real-time information for new customer sales and/or current customer support. In one implementation, technical infrastructure information for an installed network design providing one or more telecommunication products at one or more customer sites is retrieved. Customer service analytics are generated based on the technical infrastructure information and output for display on a graphical user interface. | 01-22-2015 |
20150026073 | SYSTEMS AND METHODS FOR GENERATING CUSTOMER SOLUTIONS - Implementations described and claimed herein provide systems and methods for generating customer solutions using real-time information for new customer sales and/or current customer support. In one implementation, technical infrastructure data for a provider network is retrieved from one or more databases. The technical infrastructure data represents network assets and capabilities. Location information is obtained for at least one customer site. A product selection including a set of design attributes for one or more telecommunication products is received. A network access point for providing the one or more telecommunication products is determined based on a correlation of the technical infrastructure data with the location information. A configuration for the at least one customer site is generated based on the product selection. A design is generated based on the network access point and the at least one configured customer site. | 01-22-2015 |