Tenore
Francesco V.g. Tenore, Baltimore, MD US
Patent application number | Description | Published |
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20090284294 | CROSS-CORRELATION OF SIGNALS USING EVENT-BASED SAMPLING - A sub-circuit for facilitating the synchronization of event-based samples of signals in a cross-correlation circuit utilizing event-based sampling is provided. The sub-circuit alternatively integrates one of the signals to be cross-correlated and alternates between the signals in response to the output of a hysteretic comparator. The invention extends to a method of manipulating the input signals to a cross-correlation circuit utilizing event-based sampling so-as to facilitate the synchronization of the event-based samples of the signals. | 11-19-2009 |
Richard R. Tenore, Sparta, NJ US
Patent application number | Description | Published |
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20080233059 | Process for the Direct Manufacture of Polyglycerol Polyricinoleate - A process for manufacturing polymers of glycerin and hydroxyl fatty acids, for example, polyglycerol polyricinoleates, which mix a polyglycerol with a hydroxyl fatty acid directly to form a reaction mixture, and then heat the reaction mixture to a temperature sufficient to cause it to polymerize through an esterification mechanism until the reaction mixture reaches a desired acid value. | 09-25-2008 |
Richard Robert Tenore, Sparta, NJ US
Patent application number | Description | Published |
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20090162478 | HIGH MELT LIPIDS - The presently described technology relates to edible fatty acid ester compositions and methods of preparing the same. The described edible fatty acid ester compositions are prepared by blending a source of fatty acid or fatty acid ester with a polyhydroxy polyol and reacting the components under appropriate conditions to produce an ester or polyester of the polyhydroxy polyol with a melting point of the final composition of greater than about 65° C. The described edible fatty acid esters may be used, for example, to avoid release of a functional ingredient within a food product until temperatures exceed about 65° C. | 06-25-2009 |