Habermeier
Alexander Habermeier, Montpellier FR
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20130113798 | METHOD FOR THE AUTOMATED AND ASSISTED ACQUISITION OF ANATOMICAL SURFACES - The method for the automated and assisted acquisition of anatomical surfaces includes a first acquisition of the surfaces undertaken in order to create a first numerical model and a perioperative second acquisition undertaken by scanning the surfaces in order to create a second numerical model for identifying the coordinates of the surfaces. The surfaces are supported by a robotic arm; and then the models are brought into correspondence by resetting. The scanning in the second acquisition includes making a preliminary identification of the coordinates of noteworthy points on the surfaces manually, assisted by the robotic arm, and the identifying parts a the points, in order to construct a reference frame and to determine a scanning region; creating an intermediate model from the reference frame and at least one of the points; preliminary resetting the first model with the second model; and automatically scanning the determined zone. | 05-09-2013 |
Bernt Habermeier, San Francisco, CA US
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20140028780 | PRODUCING CONTENT TO PROVIDE A CONVERSATIONAL VIDEO EXPERIENCE - Producing a conversational video experience is disclosed. In various embodiments, a definition data associated with a first conversation node associated with the conversational video experience is received via a user interface. A response concept associated with the first conversation node is determined based at least in part on the received definition data. A relationship between the first conversation node and a second conversation node associated with the conversational video experience is determined based at least in part on the determined response concept. An association data that represents the relationship is generated and stored. | 01-30-2014 |
20140036022 | PROVIDING A CONVERSATIONAL VIDEO EXPERIENCE - Providing a conversational video experience is disclosed. In various embodiments, a user response data provided by a user in response to a first video segment at least a portion of which has been rendered to the user is received. The user response data is processed to generate a text-based representation of a user response indicated by the user response data. A response concept with which the user response is associated is determined based at least in part on the text-based representation. A next video segment to be rendered to the user is selected based at least in part on the response concept. | 02-06-2014 |
20140036023 | CONVERSATIONAL VIDEO EXPERIENCE - Providing a conversational video experience is disclosed. A first video segment including a question posed by a video persona and an active listening portion in which the video persona is portrayed engaging in behaviors associated with active listening is played. A user response provided by a user in response to the first video segment is received. A response concept with which the user response is associated is determined based at least in part on the user response. A next video segment to be rendered to the user is selected based at least in part on the response concept. | 02-06-2014 |
Joerg Habermeier, San Francisco, CA US
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20100094865 | SYSTEMS AND METHODS FOR DISTRIBUTING AND MAINTAINING PRODUCT OR SERVICE INFORMATION - Computer-executed methods, systems, and media provide a first webpage, responsive to a user request, prompting for a query. A search for products or services that match the query yields a search results schema, comprising a hit description for the results of the search. A plurality of result details layout schemas, each corresponding to a search result, is also obtained. The search results schema specifies a location of each result details layout schema. A second web page encoding a first and second representation is created. The first representation is for a first search result and is centered in the second web page. The second representation is of a second search result and is positioned in an off-center position in a manner that is rotated about a first axis of rotation. The first and second representations are respectively specified by first and second result details layout schemas. | 04-15-2010 |
Michael Habermeier, Muenchen DE
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20160023572 | Activation Method for an Electric Machine - A vehicle is configured with an N-phase electric machine, a first on-board electrical sub-system and a second on-board electrical sub-system. The electric machine includes a rotor and a stator system, wherein the first onboard electrical sub-system includes an inverter and the stator system is linked to the inverter. The electric machine can be operated using an inverter controller on the principle of a field-oriented control system, so that the electric machine is linked to a control unit, wherein the inverter can be controlled by the control unit, and the control unit uses a phased activation method to control the inverter. | 01-28-2016 |
Peter Habermeier, Scheyern DE
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20090123601 | CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION - The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d)=homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C. | 05-14-2009 |
20110123674 | SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE - Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof. | 05-26-2011 |
20120295006 | Cream Cheese Product And Its Method Of Preparation - The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (d) homogenizing the blend obtained in step (b) to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e). | 11-22-2012 |
Peter Anton Habermeier, Scheyern DE
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20090041920 | Fine Textured Dairy Product and Process for its Preparation - The present invention relates to finely textured dairy products such as cream cheese. Morever, the present invention relates to a process for the preparation of said diary products. | 02-12-2009 |