| Patent application number | Description | Published |
|---|
| 20100094237 | EASY ON-OFF DEVICE TO SUPPORT AND CHANGE ABSORPTION PADS FOR PATIENTS SUFFERING FROM INCONTINENCE - Embodiments of the present invention are directed to apparati and associated methods for an easy on-off device to support and change absorption pads for patients suffering from incontinence. | 04-15-2010 |
| 20100094386 | METHODS & APPARATI FOR THE CLOSE APPLICATION OF THERAPEUTIC & OTHER DEVICES TO THE PELVIC AREA - Embodiments of the present invention are directed to apparati and associated methods for an easy on-off device to support and provide direct therapeutic cooling relief to the affected genitalia of persons having post-operative pain and swelling. | 04-15-2010 |
| 20120077253 | Methods and Systems for Controlled Illumination - Embodiments of the present invention relate generally to systems and methods for the collection of solar energy and the use thereof to generate an algal biomass capable of producing biofuels. In one implementation, the specific irradiance (e.g., moles photons per gram per day) is controlled to optimize algal growth and the production of polar lipids, non-polar lipids, and proteins. Optionally, non-photosynthetic portions of the light spectrum are diverted for uses other than illumination of the algae and/or are shifted in wavelength to fall within the photosynthetic spectrum | 03-29-2012 |
| 20120207889 | SYSTEM AND METHOD FOR COST-EFFECTIVE PRODUCTION OF A DEHYDRATED FOOD PRODUCT - Raw beans are hydrated in a hydration/wetting liquid (water or a broth of water and bean solids) in a stationary hydration vessel for an amount of time sufficient to obtain uniformly hydrated beans. In one embodiment, more wetting liquid than necessary is used. In this embodiment, the hydrated beans are separated from the excess wetting liquid remaining at the end of hydration, and all of the excess wetting liquid is used to hydrate subsequent raw beans. In a second embodiment, the hydration liquid is of an amount such that, at the end of hydration, the hydration vessel is substantially free of excess wetting liquid; here, the beans may be agitated during hydration so as to be maintained in uniform contact with the hydration liquid. In all embodiments, the hydrated beans are then steam cooked in a separate stationary cooking vessel that contains no wetting liquid. | 08-16-2012 |
| 20120251686 | PLANT-BASED FOOD PRODUCT, COMPOSITION, AND METHODS - A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. The formable mass and/or one or more portions thereof containing the generally moist crumbly pieces may then be formed into one or more plant-based food products such as, e.g., a patty, a loaf, a bail, lasagna, sausage, pizza topping(s), chili, and/or other food products that normally contain small pieces of meat. | 10-04-2012 |
| 20130331917 | METHODS AND APPARATI FOR THE CLOSE APPLICATION OF THERAPEUTIC AND OTHER DEVICES TO THE PELVIC AREA - Embodiments of the present invention are directed to apparati and associated methods for an easy on-off device to support and provide direct therapeutic cooling relief to the affected genitalia of persons having post-operative pain and swelling. | 12-12-2013 |
| 20150056346 | Plant-Based Food Products, Compositions, and Methods - A flavor stabilized hydrated plant protein may be produced by infusing dehydrated plant protein particles with a water solution of flavor(s) and heat denaturable soluble protein(s). A binding and thickening water solution may be added to the flavor stabilized hydrated plant protein to create a formable mass. Fat and/or a fat-oil mixture may be added to the formable mass in the form of molten liquid lipid material to enhance cohesiveness and reduce the saturated-fat content of the formable mass. The formable mass and/or one or more portions thereof may then be cooled and formed into one or more plant-based food products. Prior to forming, the formable mass may be ground so as to enable production of plant-based food products that typically have a smoother texture, such as, e.g., bologna, sausages, meatballs, etc. | 02-26-2015 |
| 20160037801 | Plant-Based Food Product, Composition, and Methods - A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. The formable mass and/or one or more portions thereof containing the generally moist crumbly pieces may then be formed into one or more plant-based food products such as, e.g., a patty, a loaf, a ball, lasagna, sausage, pizza topping(s), chili, and/or other food products that normally contain small pieces of meat. | 02-11-2016 |
