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    • 21. 发明申请
    • OIL OR FAT COMPOSITIONS
    • 油或脂肪组合物
    • US20070202239A1
    • 2007-08-30
    • US11743997
    • 2007-05-03
    • Tsutomu NISHIDEShigemi TsuchiyaShin KoikeYoshinobu NakajimaYoshinori InagawaMasashi YanoYoshio Kawaseki
    • Tsutomu NISHIDEShigemi TsuchiyaShin KoikeYoshinobu NakajimaYoshinori InagawaMasashi YanoYoshio Kawaseki
    • A23B4/10A23D9/00
    • A21D2/16A23D7/0053A23D7/0056A23D7/011A23D7/013A23D7/015A23D9/007A23D9/013A23L27/60A23L33/11
    • Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1% by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5% by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7% by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods. Packaged edible oils or fats are also disclosed.
    • 油或脂肪组合物含有以下成分:(A)含有60至100重量%甘油二酯的油或脂肪,100重量份油或脂肪组合物,甘油二酯还包含脂肪酸,其中, 不饱和脂肪酸为80〜100wt。 %,100重量份的甘油二酯; (B)0.001至1重量%的成分(A)选自C 2-8羟基羧酸,二羧酸和三羧酸的羧酸及其盐衍生物及其混合物; (C)0.001〜5重量%的抗氧化剂成分(A); 和(D)0.05至4.7重量%的植物甾醇成分(A)。 这些优选的油或脂肪组合物中的每一种具有优异的促进健康功能的甘油二酯含量高,即使在寒冷的温度区域或高湿度区域也具有改善的外观,烹饪时的加工效率以及风味和 熟食的质地。 还公开了包装的食用油或脂肪。
    • 22. 发明申请
    • Handoff method of wireless local area network (LAN)
    • 无线局域网(LAN)的切换方法
    • US20050030924A1
    • 2005-02-10
    • US10880511
    • 2004-07-01
    • Masashi YanoHui DengLan WangZhisheng Niu
    • Masashi YanoHui DengLan WangZhisheng Niu
    • H04L12/28H04W36/08H04W36/30H04W36/36H04W84/12H04W88/08H04H1/00
    • H04W36/30H04W36/36H04W84/12
    • A handoff method of wireless LAN comprises the steps of: 1) immediately starting by a mobile terminal to count time from a time point of entering the wireless LAN or building the new association, that is, when building association with a certain access point; 2) always tracking a signal-to-noise ratio (SNR) of the old access point by the mobile terminal, and once the mobile terminal starts getting weak, starting to search for a near access point and making a preparation for handoff, and issuing a probe request signal to a new access point, and always responding to a probe response message by the new access point after receiving the probe request signal; and 3) judging by the mobile terminal whether or not to associate the new access point according to a signal strength and an association time of each of the access points, and if a judging result is yes, issuing the reassociation request signal to the new access point. Accordingly, the new access point issues a reassociation response message to build the new association.
    • 无线LAN的切换方法包括以下步骤:1)由移动终端立即开始计算从进入无线LAN的时间点或建立新关联的时间,即当与特定接入点建立关联时; 2)始终通过移动终端跟踪旧接入点的信噪比(SNR),一旦移动终端开始变弱,开始搜索接近接入点并准备切换,并发出 探测请求信号到新的接入点,并且在接收到探测请求信号之后总是响应于新接入点的探测响应消息; 以及3)由移动终端判断是否根据每个接入点的信号强度和关联时间来关联新的接入点,如果判断结果为是,则向新的接入发出重新关联请求信号 点。 因此,新的接入点发出重新关联响应消息来构建新的关联。
    • 29. 发明授权
    • Oil or fat compositions
    • 油或脂肪组成
    • US07232586B2
    • 2007-06-19
    • US10660722
    • 2003-09-12
    • Tsutomu NishideShigemi TsuchiyaShin KoikeYoshinobu NakajimaYoshinori InagawaMasashi YanoYoshio Kawaseki
    • Tsutomu NishideShigemi TsuchiyaShin KoikeYoshinobu NakajimaYoshinori InagawaMasashi YanoYoshio Kawaseki
    • A23D9/007
    • A21D2/16A23D7/0053A23D7/0056A23D7/011A23D7/013A23D7/015A23D9/007A23D9/013A23L27/60A23L33/11
    • Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1 % by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5 % by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7 % by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods. Packaged edible oils or fats are also disclosed.
    • 油或脂肪组合物含有以下成分:(A)含有60至100重量%甘油二酯的油或脂肪,100重量份油或脂肪组合物,甘油二酯还包含脂肪酸,其中, 不饱和脂肪酸为80〜100wt。 %,100重量份的甘油二酯; (B)0.001至1重量%的成分(A)选自C 2-8羟基羧酸,二羧酸和三羧酸的羧酸及其盐衍生物及其混合物; (C)0.001〜5重量%的抗氧化剂成分(A); 和(D)0.05至4.7重量%的植物甾醇成分(A)。 这些优选的油或脂肪组合物中的每一种具有优异的促进健康功能的甘油二酯含量高,即使在寒冷的温度区域或高湿度区域也具有改善的外观,烹饪时的加工效率以及风味和 熟食的质地。 还公开了包装的食用油或脂肪。