摘要:
A book or other digital content is represented as a set of objects in a relational database schema format called IBF (Interactive Book Format) and the controlling system software. This design provides for viewing books in a manner that coordinates additional information and provides interaction with the original book, while not disturbing the original publication and copyrighted material and even protecting that copyrighted material from piracy by supporting industry standard digital rights management security features. The inventive technique includes the use of conversion engines which will aid publishers in converting existing books into IBF format. The inventive technology further provides the ability to read any book in IBF format on a computer using refreshable Braille display, allowing the reader the advantage of reading all books in this format without having to purchase expensive, specially made Braille books.
摘要:
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.
摘要:
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.