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1. 发明申请

US20090250888A1 Sledge hockey device 失效
标题翻译：雪橇曲棍球装置
公开(公告)号：US20090250888A1
公开(公告)日：2009-10-08
申请号：US12385089
申请日：2009-03-30
申请人： Laurie Nelson Howlett
发明人： Laurie Nelson Howlett
IPC分类号： B62B13/02
CPC分类号： B62B13/06 , A63B71/0009 , A63B2102/24
摘要： A sledge hockey device comprises a seat portion and an undercarriage portion. The undercarriage portion includes a pair of elongate blade support portions. Each elongate blade support portion has a first upper contact surface region, and a pair of transverse support portions, while each transverse support portions has a second lower contact surface region. The first upper and second lower contact surface regions being provided with a plurality of complementary engagement formations to provide a positive engagement between the elongate blade support portions and the transverse support portions and a plurality of coupling members for coupling the elongate blade support portions with the transverse support portions.
摘要翻译：滑雪曲棍球装置包括座椅部分和底盘部分。起落架部分包括一对细长的叶片支撑部分。每个细长叶片支撑部分具有第一上部接触表面区域和一对横向支撑部分，而每个横向支撑部分具有第二下部接触表面区域。第一上接触表面区域和第二下接触表面区域设置有多个互补接合结构，以在细长叶片支撑部分和横向支撑部分之间提供正接合，以及多个联接构件，用于将细长叶片支撑部分与横向支撑部分。

2. 发明授权

US06620450B1 Preservation of baked goods 失效
标题翻译：烘焙食品的保存
公开(公告)号：US06620450B1
公开(公告)日：2003-09-16
申请号：US09689069
申请日：2000-10-12
申请人： Martin E. Davis , Pauline M. Olson , Laurie Nelson
发明人： Martin E. Davis , Pauline M. Olson , Laurie Nelson
IPC分类号： A21D1300
CPC分类号： A21D2/263 , A21D2/181 , A21D13/80
摘要： A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has high antimicrobial activity, particularly, antimycotic activity. Baked flour-containing foods are formulated to contain sufficient amounts of the modified whey to provide a desired antimicrobial activity, e.g., from about 2 to about 10% of the modified whey will improve the stability of baked goods having moisture contents as high as 50%.
摘要翻译：用于保存烘焙食品的方法利用以下发现的优点：以钙含量为至少3％，蛋白质含量为10至20％，磷脂含量为至少2％为特征的改性乳清形式具有高抗微生物活性，特别是抗真菌活性。将含有含面粉的食品配制成含有足够量的改性乳清以提供所需的抗微生物活性，例如约2至约10％的改性乳清将提高含水量高达50％的焙烤食品的稳定性。

3. 发明授权

US08061720B2 Sledge hockey device including a seat and accompanying undercarriage 失效
标题翻译：雪橇曲棍球装置包括一个座位和相关的起落架
公开(公告)号：US08061720B2
公开(公告)日：2011-11-22
申请号：US12385089
申请日：2009-03-30
申请人： Laurie Nelson Howlett
发明人： Laurie Nelson Howlett
IPC分类号： B62B13/02
CPC分类号： B62B13/06 , A63B71/0009 , A63B2102/24
摘要： A sledge hockey device including a seat portion and an undercarriage portion that includes a pair of elongate blade support portions each having a first upper contact surface region, provided for communicating with a second lower contact surface region of a transverse support portion. A pair of transverse support portions are provided. The first upper and second lower contact surface regions also include a plurality of complementary engagement formations to provide a positive engagement and lateral indexing between the elongate blade support portions and the transverse support portions. The elongate blade support portions and the transverse support portions are maintained in engagement by a plurality of coupling members.
摘要翻译：一种包括座部和底架部分的雪橇曲棍球装置，其包括一对细长叶片支撑部分，每个细长叶片支撑部分具有第一上接触表面区域，设置成与横向支撑部分的第二下接触表面区域连通。提供一对横向支撑部分。第一上和下第二下接触表面区域还包括多个互补接合结构，以在细长叶片支撑部分和横向支撑部分之间提供正接合和横向分度。细长叶片支撑部分和横向支撑部分通过多个联接构件保持接合。

4. 发明授权

US06544567B1 Reduced fat yogurt preparation 失效
标题翻译：减肥酸奶制剂
公开(公告)号：US06544567B1
公开(公告)日：2003-04-08
申请号：US08948877
申请日：1997-10-10
申请人： Martin E. Davis , Jean Claude Bruneau , Laurie Nelson
发明人： Martin E. Davis , Jean Claude Bruneau , Laurie Nelson
IPC分类号： A23C912
CPC分类号： A23C9/1307 , A23C9/137
摘要： A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has the ability to impart a creamy texture to yogurt while increasing its calcium content, Preferred products have calcium contents such that each serving contains from about 25 to about 50% of the Daily Value figure of 1000 mg per day.
摘要翻译：制备酸奶的方法利用以下发现的优点：以钙含量为至少3％，蛋白质含量为10至20％，磷脂含量为至少2％为特征的改性乳清的形式具有在酸奶中赋予奶油质地，同时增加其钙含量。优选的产品具有钙含量，使得每份含有每日1000mg的每日价值数据的约25至约50％。

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