System and method for generating and using a transaction enable report
    2.
    发明授权
    System and method for generating and using a transaction enable report 有权
    用于生成和使用事务启用报告的系统和方法

    公开(公告)号:US07574376B1

    公开(公告)日:2009-08-11

    申请号:US09878371

    申请日:2001-06-12

    IPC分类号: G06Q30/00

    摘要: A system and method for a enabling transactions based on provided informational and transactional data. Data distribution servers provide e-mail and other messages of topical interest to a subset of the subscribers. The content may be generated by an OLAP based channel database system, and the output may also be communicated to individuals via spreadsheet programs data, pager, telephone, mobile phone, fax, personal digital assistants, HTML e-mail and other formats, including a workbook file attachment. Reports generated may enable a subscriber to perform one or more transactions is response to the content, thereby permitting interaction with the report.

    摘要翻译: 基于提供的信息和事务数据的启用事务的系统和方法。 数据分发服务器为订阅者的一个子集提供主要兴趣的电子邮件和其他消息。 内容可以由基于OLAP的频道数据库系统生成,并且还可以通过电子表格程序数据,寻呼机,电话,移动电话,传真,个人数字助理,HTML电子邮件和其他格式将输出传达给个人,包括 工作簿文件附件。 生成的报告可以使订阅者执行一个或多个事务对内容做出响应,从而允许与报告交互。

    Process for making shelf-stable, ready-to-eat rice
    3.
    发明授权
    Process for making shelf-stable, ready-to-eat rice 失效
    制作货架稳定的即食米饭的方法

    公开(公告)号:US5702745A

    公开(公告)日:1997-12-30

    申请号:US669625

    申请日:1996-06-24

    CPC分类号: A23B9/02 A23B9/26 A23L7/1963

    摘要: Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less. The rice is then thermally treated at a temperature and for a time sufficient for sterilization. The resulting products have the same or superior texture, appearance, and flavor when compared to other commercially produced, shelf-stable, ready-to-each rice products.

    摘要翻译: 公开了一种制备货架稳定的即食米制品的方法。 该方法包括用乳化剂涂覆预胶化的米粒。 然后将食品酸和葡萄糖酸-δ-内酯加入到包衣的米中以将pH降至4.6或更低。 然后在温度和时间足以进行灭菌的条件下对米饭进行热处理。 与其他商业生产,货架稳定的即食米制品相比,所得产品具有相同或优异的质地,外观和风味。