Patent application number | Description | Published |
20140065131 | EXTRACT OF A MYCELIATED AGRICULTURAL SUBSTRATE AND ITS USE AS A NUTRACEUTICAL COMPOSITION - The present invention provides an aqueous extract of a myceliated agricultural substrate for use as a nutraceutical or food composition for human consumption comprising at least one small molecule compound, wherein mycelia is grown on an agricultural substrate by inoculating the agricultural substrate with a pure strain of a fungal culture selected from the group comprising Basidiomycota and Ascomycota derived from a liquid fermentation, under optimum growth conditions. The present invention further provides methods of formation of an aqueous extract and nutraceutical or food compositions obtained from the extract. The aqueous extract and the nutraceutical compositions obtained from the extract thereof have neuroprotective and neuroregenerative properties amongst many other therapeutic properties. | 03-06-2014 |
20140065263 | METHOD OF MYCELIATION OF AGRICULTURAL SUBSTRATES FOR PRODUCING FUNCTIONAL FOODS AND NUTRACEUTICALS - The present invention relates to a method of myceliation of agricultural substrates for producing functional foods with health benefits, wherein the method comprises of inoculating an agricultural substrate with one or more species of pure fungal culture comprising Basidiomycota and Ascomycota derived from liquid state fermentation, enabling mycelial growth on the agricultural substrate by controlling growth conditions and harvesting of a myceliated agricultural product after the mycelial growth reaches a desired stage. The present invention further provides a myceliated agricultural product enriched with nutrients, processed into a nutraceutical or functional food for human consumption. | 03-06-2014 |
20140170264 | IMPROVED METHOD FOR MYCELIATING RAW COFFEE BEANS INCLUDING REMOVAL OF CHLOROGENIC ACIDS - An improved method for myceliating coffee includes providing raw coffee beans, preparing the raw beans for fungal myceliation by removing chlorogenic acids from the green coffee beans inoculating the prepared raw coffee beans with a fungal component to enable fungal myceliation of the green coffee beans. The method includes buffering the aqueous solution with a buffer selected from the group consisting of: sodium chloride, citric acid and ascorbic acid. In one embodiment, the method further includes myceliating the raw coffee beans under optimal conditions for mycelial growth, and preparing the myceliated coffee beans for roasting by washing the myceliated coffee beans to remove undesired metabolites produced by the fungal component. The myceliated coffee beans are roasted. Roasted coffee beans are then ground and brewed into a coffee beverage. | 06-19-2014 |
20140302560 | Method of myceliating coffee - A method of creating an extract of myceliated agricultural product for human consumption includes providing an agricultural substrate such as rice, where the agricultural substrate has been inoculated by liquid media comprising an aliquot of culture derived from liquid-state fermentation. The culture being selected from the group consisting of Basidiomycota and Ascomycota fungi. Next, the step of enabling mycelium growth on the substrate by controlling temperature, humidity and sterility of the environment. After mycelium growth on the substrate reaches a desired stage, then the step of boiling the substrate in water and separating the water-substrate mixture into aqueous component and non-aqueous components creates an extraction. | 10-09-2014 |
Patent application number | Description | Published |
20150257405 | Myceliated Coffee Products and Methods for Making Myceliated Coffee Products - The present invention provides a method for the preparation of a myceliated coffee product. This method comprises providing green coffee beans and optionally heat treating the green coffee beans to provide prepared green coffee beans. Furthermore, a step of inoculating the prepared green coffee beans with a prepared fungal component and culturing the inoculum to prepare the myceliated coffee product is included. The present invention discusses different embodiments of the invention and the various products that can be developed by altering certain parameters, such as green coffee bean moisture content. The methods of the instant invention result in prepared green coffee beans and myceliated coffee products having reduced levels of undesirable taste components, such as 2-furanmethanol, and increased levels of fungal metabolites, such as β-glucans and other polysaccharides, relative to starting green coffee beans. | 09-17-2015 |
20150257406 | MYCELIATED CACAO PRODUCTS AND METHODS FOR MAKING MYCELIATED PRODUCTS FROM GREEN CACAO AND OTHER AGRICULTURAL SUBSTRATES - The present invention provides a method for the preparation of a myceliated cacao bean or other agricultural product. This method includes providing cacao beans or other agricultural substrate, optionally hydrating the cacao beans or other agricultural product, and optionally pasteurizing or sterilizing the cacao beans or other agricultural substrate to provide prepared cacao beans or other agricultural substrate, and a step of inoculating the prepared cacao beans or other agricultural substrate with a prepared fungal component and culturing the inoculated cacao beans or other agricultural substrate to prepare the myceliated product. The methods of the instant invention result in prepared cacao beans or other agricultural substrate having reduced levels of undesirable taste components, such as theobromine, catechin, epicatechin, gallic acid equivalents, and/or 2-methoxy-3-isopropylpyrazine, and increased levels of myceliation products, such as fungal β-glucans, chitin, proteins, glycoproteins, pyrazines and polysaccharides, relative to starting cacao beans or other agricultural substrate. | 09-17-2015 |
Patent application number | Description | Published |
20110015958 | STRATEGIC WORKFORCE PLANNING MODEL - Systems, devices, and methods are provided for workforce planning models. Technologies are described to manage human capital decisions. Decision making models and related tools are described that support the development and implementation of workforce strategies, programs and policies. In one model, resources may be allocated to specific practices (policies, programs, initiatives, organizational culture) used to attract and retain valued employees. Resources may be increased or decreased until the optimal allocation of resources is found that is most likely to enable the achievement of specific goals (e.g., attraction, retention, readiness, and representation). | 01-20-2011 |
20140032253 | STRATEGIC WORKFORCE PLANNING MODEL - Systems, devices, and methods are provided for workforce planning models. Technologies are described to manage human capital decisions. Decision making models and related tools are described that support the development and implementation of workforce strategies, programs and policies. In one model, resources may be allocated to specific practices (policies, programs, initiatives, organizational culture) used to attract and retain valued employees. Resources may be increased or decreased until the optimal allocation of resources is found that is most likely to enable the achievement of specific goals (e.g., attraction, retention, readiness, and representation). | 01-30-2014 |
Patent application number | Description | Published |
20090283579 | REGULATED FLUID DISPENSING SYSTEM PACKAGING - A packaging container is used to package a regulated fluid dispensing system including a regulated fluid dispensing device and a beverage container. The packaging includes carry handles, and a perforation pattern that allows a front panel of the packaging container to be removed thus exposing working parts of the dispensing device. The dispensing system may remain housed within the packaging during use that assists in stabilizing and protecting the dispensing system. | 11-19-2009 |
20110101005 | DOUBLE WALLED BEVERAGE CONTAINER AND METHOD OF MAKING SAME - A double walled container is provided for insulating a beverage. An outer insulating shell or container is secured to the inner container that holds the beverage. A gap exists between the outer container and inner container and the air in the gap acts as an insulating barrier. The inner container is preferably a standard aluminum container. The outer container is preferably made from aluminum or a plastic polymer. | 05-05-2011 |
20110233268 | REGULATED FLUID DISPENSING SYSTEM PACKAGING - A packaging container is used to package a regulated fluid dispensing system including a regulated fluid dispensing device and a beverage container. The packaging includes carry handles, and a perforation pattern that allows a front panel of the packaging container to be removed thus exposing working parts of the dispensing device. The dispensing system may remain housed within the packaging during use that assists in stabilizing and protecting the dispensing system. | 09-29-2011 |
20140166651 | DOUBLE WALLED BEVERAGE CONTAINER AND METHOD OF MAKING SAME - A double walled container is provided for insulating a beverage. An outer insulating shell or container is secured to the inner container that holds the beverage. A gap exists between the outer container and inner container and the air in the gap acts as an insulating barrier. The inner container is preferably a standard aluminum container. The outer container is preferably made from aluminum or a plastic polymer. | 06-19-2014 |
20150102004 | GLASS CONTAINER WITH ROLL-ON CLOSURE - A glass container in the form of a growler is provided with a re-sealable roll-on closure. An improved construction is provided for the container enabling it to handle higher pressures in which minimum glass wall thicknesses are optimized to provide necessary strength for the container, yet the construction conserves amounts of glass used. In a preferred embodiment, the container is capable of holding a 64 oz beverage, and the container includes a re-sealable roll-on 38 mm closure with a capacity to hold up to 3.00 v/v CO | 04-16-2015 |
Patent application number | Description | Published |
20090095758 | THERMAL BARRIER LINER FOR CONTAINERS - A thermal barrier liner is provided to maintain a beverage within a container at a desired temperature. The thermal barrier liner is preferably sprayed coated onto the internal surface of the container. The thermal barrier liner may be provided in various embodiments including a closed cell substrate, a base layer having gas or liquid filled microcapsules, a base layer having microencapsulated solid-liquid phase change material, or combinations thereof. In the closed cell substrate embodiments, when the thermal barrier liner is under pressure within the container such as prior to the container being opened, the thermal barrier liner maintains a minimum profile or thickness. However, when the container is opened and as pressure is released within the container, the barrier liner expands to achieve equilibrium. The expanded or thickened barrier liner provides an effective thermal barrier thereby maintaining the beverage at a desired temperature for a longer period of time. The thermal barrier liner may be formed from some liner materials currently used as protective liners, but supplemented with a foaming agent to create cellular structures. For the embodiments utilizing gas or liquid filled microcapsules, voids created by the microcapsules enhance the thermal barrier characteristics of the liner. For the embodiment utilizing encapsulated solid-liquid phase change material, the microcapsules change phase from a solid to liquid state absorbing heat as the container increases in temperature. | 04-16-2009 |
20090095759 | INSERTED THERMAL BARRIER LINER FOR CONTAINERS - A thermal barrier liner is provided to maintain a beverage within a container at a desired temperature. The thermal barrier liner is installed so to make intimate contact with the internal surface of the container. The thermal barrier liner may be provided in various embodiments including a closed cell substrate, a base layer having gas or liquid filled microcapsules, a base layer having microencapsulated solid-liquid phase change material, or combinations thereof. In the closed cell substrate embodiments, when the thermal barrier liner is under pressure within the container such as prior to the container being opened, the thermal barrier liner maintains a minimum profile or thickness. However, when the container is opened and as pressure is released within the container, the barrier liner expands to achieve equilibrium. The expanded or thickened barrier liner provides an effective thermal barrier thereby maintaining the beverage at a desired temperature for a longer period of time. The thermal barrier liner may be formed from some liner materials currently used as protective liners, but supplemented with a foaming agent to create cellular structures. For the embodiment utilizing microencapsulated gas particles, an increase in temperature of the container results in expansion of the microcapsules by virtue of the gas contained therein. For the embodiments utilizing gas or liquid filled microcapsules, voids created by the microcapsules enhance the thermal barrier characteristics of the liner. In accordance with the method of the invention, the liner may be pre-made and mechanically inserted in the container prior to securing the top of the container to the sidewall. In another embodiment, a liner is placed within the container to form an annular gap between the container and the liner. An amount of gas fills the annular gap, thereby providing a thermal barrier to reduce the rate of heat transfer to the liquid within the container. | 04-16-2009 |
20090283540 | REGULATED FLUID DISPENSING DEVICE AND METHOD OF DISPENSING A CARBONATED BEVERAGE - A device and method are provided for dispensing a beverage from a pressurized container. The dispensing device includes an integral source of compressed gas for maintaining the beverage within the container at a desired pressurized state. The dispensing device also includes a regulator for controlling the flow of gas from the compressed gas source to the interior of the container, as well as a pressure relief mechanism that accounts for potential over pressurization of the container. The beverage is selectively dispensed by actuation of a tap handle. Delivery is achieved through the device by a resilient delivery tube, and the delivery tube is either pinched closed or allowed to decompress by the actuation of the tap handle. | 11-19-2009 |
20090283554 | REGULATED FLUID DISPENSING DEVICE AND METHOD OF DISPENSING A CARBONATED BEVERAGE - A device and method are provided for dispensing a beverage from a pressurized container. The dispensing device includes an integral source of compressed gas for maintaining the beverage within the container at a desired pressurized state. The dispensing device also includes a regulator for controlling the flow of gas from the compressed gas source to the interior of the container, as well as a pressure relief mechanism that accounts for potential over pressurization of the container. The beverage is selectively dispensed by actuation of a tap handle. Delivery is achieved through the device by a resilient delivery tube, and the delivery tube is either pinched closed or allowed to decompress by the actuation of the tap handle. In another embodiment, a check valve is used to control flow of the beverage in which the tap handle activates a transfer rod to seat and unseat a check element. | 11-19-2009 |
20110185764 | THERMAL BARRIER LINER FOR CONTAINERS - A thermal barrier liner maintains a beverage within a container at a desired temperature. The liner may include a closed cell substrate, a base layer having gas or liquid filled microcapsules, a base layer having microencapsulated solid-liquid phase change material, or combinations thereof. In other embodiments, an integral cooling element incorporates solid/liquid phase change material. The cooling element can either be attached to the exterior of the container, the interior of the container, or free-floating within the container. Other embodiments include container holders or direct beverage holders incorporating phase change materials to control temperature of the beverages. The embodiments may further include thermochromatic ink to provide a visible color indication of temperature changes for the beverage. | 08-04-2011 |
20110259922 | REGULATED FLUID DISPENSING DEVICE AND METHOD OF DISPENSING A CARBONATED BEVERAGE - A device and method are provided for dispensing a beverage from a pressurized container. The dispensing device includes an integral source of compressed gas for maintaining the beverage within the container at a desired pressurized state. The dispensing device also includes a regulator for controlling the flow of gas from the compressed gas source to the interior of the container, as well as a pressure relief mechanism that accounts for potential over pressurization of the container. The beverage is selectively dispensed by actuation of a tap handle. Delivery is achieved through the device by a resilient delivery tube, and the delivery tube is either pinched closed or allowed to decompress by the actuation of the tap handle. In another embodiment, a check valve is used to control flow of the beverage in which the tap handle activates a transfer rod to seat and unseat a check element. | 10-27-2011 |
20130145324 | SYSTEM AND METHOD FOR DETERMINING THE STATE OF A BEVERAGE - A system, method and device determine the state of a beverage and communicate information regarding the beverage. A communication device runs an application that determines the start temperature of the beverage to be cooled and sets a desired end temperature. Thermochromatic inks are used on the container label or packaging of the container to convey temperature information. A camera of the communication device senses temperature information of an image of the container. The application then determines an amount of time for cooling the beverage also taking into consideration the type and size of container. The beverage is placed in a cooling device, a timer is initiated by the user, and the application later generates a message indicating the beverage has reached the desired end temperature. The user may link information generated from the application to social networking sites for purposes such as generating invitations to friends within the social network. | 06-06-2013 |
20130239607 | THERMAL BARRIER LINER FOR CONTAINERS - A thermal barrier maintains a beverage within a container at a desired temperature. The barrier may include gas or liquid filled microcapsules and a base material having microencapsulated solid-liquid phase change material, or combinations thereof. The thermal barrier may include a cooling element attached to the exterior of the container, the interior of the container, or free-floating within the container. Other embodiments include a container holder incorporating phase change materials to control temperature of the beverages. The holder includes enclosing sidewalls and a plurality of cavities to receive one or more containers. Gaps between the cavities and the enclosing sidewalls are filled with phase change materials, such as microencapsulated phase change materials. Another embodiment provides a double walled pitcher with phase change materials and a base material filling the space between the walls. The phase change material and base material are sealed between the walls enabling the pitcher to be re-used. | 09-19-2013 |
20130251905 | METHOD OF APPLYING THERMAL INK TO BEVERAGE CONTAINERS - A method of applying thermal inks to beverage containers includes use of a selected printing process for transferring controlled and discreet amounts of thermal inks to pre-designated portions of a beverage container. In a preferred embodiment, thermal ink(s) are transferred to the opening tab of a metallic container. During manufacturing, the ink can be applied in registered print rows that align with a plurality of corresponding spaced rows of tabs formed in tab stock. Each of the opening tabs has a pre-selected pattern of the applied thermal ink that can be used as a temperature indicator for a beverage within the container. Applying thermal ink to the opening tabs as opposed to larger areas of the container on the sidewall results in reducing the amount of thermal ink used. | 09-26-2013 |
Patent application number | Description | Published |
20110201073 | Reduced by-product accumulation for improved production of isobutanol - The present invention relates to recombinant microorganisms comprising biosynthetic pathways and methods of using said recombinant microorganisms to produce various beneficial metabolites. In various aspects of the invention, the recombinant microorganisms may further comprise one or more modifications resulting in the reduction or elimination of 3 keto-acid (e.g., acetolactate and 2-aceto-2-hydroxybutyrate) and/or aldehyde-derived by-products. In various embodiments described herein, the recombinant microorganisms may be microorganisms of the | 08-18-2011 |
20110201090 | Yeast microorganisms with reduced by-product accumulation for improved production of fuels, chemicals, and amino acids - The present invention relates to recombinant microorganisms comprising biosynthetic pathways and methods of using said recombinant microorganisms to produce various beneficial metabolites. In various aspects of the invention, the recombinant microorganisms may further comprise one or more modifications resulting in the reduction or elimination of 3 keto-acid (e.g., acetolactate and 2-aceto-2-hydroxybutyrate) and/or aldehyde-derived by-products. In various embodiments described herein, the recombinant microorganisms may be microorganisms of the | 08-18-2011 |
20110236942 | Reduced by-product accumulation for improved production of isobutanol - The present invention relates to recombinant microorganisms comprising biosynthetic pathways and methods of using said recombinant microorganisms to produce various beneficial metabolites. In various aspects of the invention, the recombinant microorganisms may further comprise one or more modifications resulting in the reduction or elimination of 3 keto-acid (e.g., acetolactate and 2-aceto-2-hydroxybutyrate) and/or aldehyde-derived by-products. In various embodiments described herein, the recombinant microorganisms may be microorganisms of the | 09-29-2011 |
20110275129 | Reduced by-product accumulation for improved production of isobutanol - The present invention relates to recombinant microorganisms comprising biosynthetic pathways and methods of using said recombinant microorganisms to produce various beneficial metabolites. In various aspects of the invention, the recombinant microorganisms may further comprise one or more modifications resulting in the reduction or elimination of 3 keto-acid (e.g., acetolactate and 2-aceto-2-hydroxybutyrate) and/or aldehyde-derived by-products. In various embodiments described herein, the recombinant microorganisms may be microorganisms of the | 11-10-2011 |
20140212953 | YEAST MICROORGANISMS WITH REDUCED BY-PRODUCT ACCUMULATION FOR IMPROVED PRODUCTION OF FUELS, CHEMICALS, AND AMINO ACIDS - The present invention relates to recombinant microorganisms comprising biosynthetic pathways and methods of using said recombinant microorganisms to produce various beneficial metabolites. In various aspects of the invention, the recombinant microorganisms may further comprise one or more modifications resulting in the reduction or elimination of 3 keto-acid (e.g., acetolactate and 2-aceto-2-hydroxybutyrate) and/or aldehyde-derived by-products. In various embodiments described herein, the recombinant microorganisms may be microorganisms of the | 07-31-2014 |
Patent application number | Description | Published |
20140280473 | MANAGING WEB SERVICES USING A REVERSE PROXY - Method, system, and computer program product to manage traffic in a web services cluster using a programmable reverse proxy, by providing the reverse proxy in the cluster, the cluster hosting web services, defining, in a routing table in the reverse proxy, stacks and a weight for each stack, each stack including at least one version of a web service, receiving, at the reverse proxy, a URL requesting to access a web service, selecting one of a first stack and a second stack based on the weights of each stack, the first stack specifying a first version of the web service, the second stack specifying a second version of the web service, each of the first stack and the second stack selected at least once in a plurality of requests, and generating, at the reverse proxy, a URL directed to the version of the web service specified by the selected stack. | 09-18-2014 |
20140372984 | SAFE LOW COST WEB SERVICES SOFTWARE DEPLOYMENTS - System, method, and computer program product to perform an operation, including installing a first service on a first virtual machine and a second service on a second virtual machine in a web services cluster, testing the first service on the first virtual machine and the second service on the second virtual machine to determine that the first and second services are stable, installing the first service and the second service on a third virtual machine in the web services cluster, causing at least a portion of traffic directed to the first service and the second service to be sent to the third virtual machine, testing the first service and the second service on the third virtual machine, and removing the first and second virtual machines from the web services cluster upon determining that the first service and the second service executing on the third virtual machine are stable. | 12-18-2014 |
Patent application number | Description | Published |
20100321789 | ANAMORPHIC OPTICAL SYSTEM - A pair of optical prisms arranged in a complementary relationship provides for anamorphic magnification and cooperates with a refractive or diffractive cylindrical lens element, the later of which generates an aberration that at least partially compensates an aberration generated by the pair of optical prisms. The refractive or diffractive cylindrical lens element is rotated out of normal with respect to the optic axis of the system so as to provide for reflecting stray light away from the optic axis. | 12-23-2010 |
20120224152 | OVERHEAD SUPPORT SYSTEM FOR A LIGHT PROJECTION SYSTEM - A supplemental optic system supported by a forward support structure azimuthally hinged from a forward portion of a track of an overhead support system cooperates with a light projector operatively coupled to the track. The track is suspended from a slider operatively coupled to a support post depending from an associated ceiling mount structure. The position of the slider within the track provides for minimizing the torque on the support post as a result of the distribution of weights of the light projector and the supplemental optic system. | 09-06-2012 |
20140184636 | IMAGE PROCESSING SYSTEM AND METHOD - A relatively higher resolution digitized image ( | 07-03-2014 |
20140286588 | IMAGE PROCESSING SYSTEM AND METHOD - A relatively higher resolution digitized image organized as a plurality of first kernel arrays, each with a plurality of pixels, is transformed into a corresponding relatively-smaller second kernel array of a relatively-lower-resolution image and an associated set of remaining pixels. Down-sampled pixels of the second kernel array are generated from linear interpolation of original pixels of the first kernel array. Associated interpolation coefficients incorporate perturbations to locations of the down-sampled pixels that are symmetric with respect to centers of the first and second kernel arrays. Down-sampled pixels of the second kernel array can be recombined with the associated set of remaining pixels to reconstruct the relatively higher resolution digitized image substantially without loss of associated information, or used directly to reconstruct an approximation thereof, with associated encoding and decoding processes adapted to reduce the susceptibility of image reconstruction errors caused by subsequent image compression. | 09-25-2014 |
20150178951 | IMAGE PROCESSING SYSTEM AND METHOD - For each of a plurality of pairs of correlated first and second image data components of a digitized image, a first encoded value is proportional to a first difference between the first image data component and a first product of the second image data component multiplied by a first factor, and a second encoded value is proportional to a second difference between the second image data component and a second product of the first image data component multiplied by the first factor. A corresponding encoded digitized image is formed from a plurality of pairs of first and second encoded values corresponding to the plurality of pairs of correlated first and second image data components. The encoded digitized image is decoded by a corresponding decoding process that provides for inverting the steps of the associated encoding process, so as to provide for recovering the original image data components with substantial accuracy. | 06-25-2015 |