System and method for network phone having adaptive transmission modes
    2.
    发明授权
    System and method for network phone having adaptive transmission modes 有权
    具有自适应传输模式的网络电话系统和方法

    公开(公告)号:US07197029B1

    公开(公告)日:2007-03-27

    申请号:US09671736

    申请日:2000-09-29

    CPC classification number: H04M7/0057 H04M1/2535 H04W88/02

    Abstract: A system for an adaptive network phone includes a SIP-enabled handset or other telephone device to be connected to a host computer, for instance via a USB connection. The host computer may initiate a call event when the user picks up the SIP device and wishes to make a call, in one regard by testing line conditions for a data connection to the Internet or other network to determine if a packet-based call will meet minimum noise, delay or other criteria of the user. If the conditions are satisfactory, the call may proceed as a packet network transmission, otherwise the call may revert to the public switched telephone network for fallback completion. The SIP-enabled handset may also interface to multimedia functions in the host computer, for instance to permit paging, answering machine, cordless operation or other features.

    Abstract translation: 用于自适应网络电话的系统包括例如经由USB连接来连接到主计算机的支持SIP的手机或其他电话设备。 当用户拿起SIP设备并希望进行呼叫时,主机可以发起呼叫事件,一方面通过测试与因特网或其他网络的数据连接的线路条件来确定基于分组的呼叫是否将会 用户的最小噪声,延迟或其他标准。 如果条件令人满意,则呼叫可以作为分组网络传输进行,否则呼叫可以恢复到公共交换电话网络以进行后备完成。 支持SIP的手机还可以与主计算机中的多媒体功能接口,例如允许寻呼,应答机,无绳操作或其它特征。

    Breading and breading mix comprising crunchy corn ingredient, food products created therewith, and methods related thereto
    3.
    发明申请
    Breading and breading mix comprising crunchy corn ingredient, food products created therewith, and methods related thereto 审中-公开
    包括松脆的玉米成分,由此产生的食品和与之相关的方法的穿线和面包屑混合物

    公开(公告)号:US20090196958A1

    公开(公告)日:2009-08-06

    申请号:US11823423

    申请日:2007-06-27

    Applicant: Mark Sosebee

    Inventor: Mark Sosebee

    CPC classification number: A23L13/03 A23L7/198 A23P20/12

    Abstract: A breading and breading mix comprising a crunchy corn-flavored ingredient, food products created therewith, and methods related thereto, wherein a unique visual experience results from variation in particle size and arrangement, wherein a unique smell and taste experience results from breading flavoring, and from preferred marination processes, and wherein virtually any meat, vegetable or food based product can be adapted into a shelf stable, refrigerated, or frozen Mexican taco-related organoleptic experience.

    Abstract translation: 一种面包屑和面包屑混合物,其包含松脆的玉米粉成分,由其制成的食品以及与之相关的方法,其中独特的视觉体验是由粒度和排列的变化引起的,其中独特的气味和味道体验来自于面包调味剂,以及 来自优选的腌制过程,并且其中几乎任何基于肉类,植物或食品的产品可以适应于搁置稳定,冷冻或冷冻的墨西哥炸玉米饼相关的感官体验。

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