High colonization rates of extended-spectrum β-lactamase (ESBL)-producing Escherichia coli in Swiss Travellers to South Asia- a prospective observational multicentre cohort study looking at epidemiology, microbiology and risk factors.

BACKGROUND International travel contributes to the worldwide spread of multidrug resistant Gram-negative bacteria. Rates of travel-related faecal colonization with extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae vary for different destinations. Especially travellers returning from the Indian subcontinent show high colonization rates. So far, nothing is known about region-specific risk factors for becoming colonized. METHODS An observational prospective multicentre cohort study investigated travellers to South Asia. Before and after travelling, rectal swabs were screened for third-generation cephalosporin- and carbapenem-resistant Enterobacteriaceae. Participants completed questionnaires to identify risk factors for becoming colonized. Covariates were assessed univariately, followed by a multivariate regression. RESULTS Hundred and seventy persons were enrolled, the largest data set on travellers to the Indian subcontinent so far. The acquired colonization rate with ESBL-producing Escherichia coli overall was 69.4% (95% CI 62.1-75.9%), being highest in travellers returning from India (86.8%; 95% CI 78.5-95.0%) and lowest in travellers returning from Sri Lanka (34.7%; 95% CI 22.9-48.7%). Associated risk factors were travel destination, length of stay, visiting friends and relatives, and eating ice cream and pastry. CONCLUSIONS High colonization rates with ESBL-producing Enterobacteriaceae were found in travellers returning from South Asia. Though risk factors were identified, a more common source, i.e. environmental, appears to better explain the high colonization rates.

Resisting the power of temptations: the right prefrontal cortex and self-control.

Imagine you are overweight and you spot your favorite pastry in the storefront of a bakery. How do you manage to resist this temptation? Or to give other examples, how do you manage to restrain yourself from overspending or succumbing to sexual temptations? The present article summarizes two recent studies stressing the fundamental importance of inhibition in the process of decision making. Based on the results of these studies, we dare to claim that the capacity to resist temptation depends on the activity level of the right prefrontal cortex (PFC).

Diagnosis and Management of Grain-Induced Asthma

Grain-induced asthma is a frequent occupational allergic disease mainly caused by inhalation of cereal flour or powder. The main professions affected are bakers, confectioners, pastry factory workers, millers, farmers, and cereal handlers. This disorder is usually due to an IgE-mediated allergic response to inhalation of cereal flour proteins. The major causative allergens of grain-related asthma are proteins derived from wheat, rye and barley flour, although baking additives, such as fungal α-amylase are also important. This review deals with the current diagnosis and treatment of grain-induced asthma, emphasizing the role of cereal allergens as molecular tools to enhance diagnosis and management of this disorder. Asthma-like symptoms caused by endotoxin exposure among grain workers are beyond the scope of this review. Progress is being made in the characterization of grain and bakery allergens, particularly cereal-derived allergens, as well as in the standardization of allergy tests. Salt-soluble proteins (albumins plus globulins), particularly members of the α-amylase/trypsin inhibitor family, thioredoxins, peroxidase, lipid transfer protein and other soluble enzymes show the strongest IgE reactivities in wheat flour. In addition, prolamins (not extractable by salt solutions) have also been claimed as potential allergens. However, the large variability of IgE-binding patterns of cereal proteins among patients with grain-induced asthma, together with the great differences in the concentrations of potential allergens observed in commercial cereal extracts used for diagnosis, highlight the necessity to standardize and improve the diagnostic tools. Removal from exposure to the offending agents is the cornerstone of the management of grain-induced asthma. The availability of purified allergens should be very helpful for a more refined diagnosis, and new immunomodulatory treatments, including allergen immunotherapy and biological drugs, should aid in the management of patients with this disorder.

Projeto de Investimento

Angola encontra-se em processo de restruturação e de desenvolvimento a nível económico e financeiro. A opção pelo investimento em Angola surgiu com as oportunidades de negócio que o país apresenta e também pela necessidade de descentralização do setor da restauração. Após efetuar uma pequena análise do mercado angolano, foi elaborado o projeto “Sweet Art” que está associado ao mercado da indústria alimentar e o mesmo orienta as respetivas propostas de valor para o conjunto de indivíduos e famílias que compram bens e serviços para o consumo próprio. O objetivo principal desse trabalho consiste na elaboração de um plano de negócios viável para a abertura de uma pastelaria em Angola, na província de Luanda - bairro do Talatona, com oferta de doces, salgados, gelados de frutos naturais e secos e também sumos e batidos naturais. Por sua vez, os seus objetivos específicos compreendem a: descrição da ideia; a composição de um plano estratégico, para um melhor estudo do meio envolvente; constituição de um plano operacional de marketing (marketing mix); o plano de operações; plano de pessoal; e um plano financeiro para analisar a sua viabilidade económica e financeira. Na primeira etapa do trabalho foi abordada a componente conceptual e, em seguida, foi apresentado o plano de negócios em si, que terá uma duração estimada de cinco anos, sendo que no terceiro ano se verifica o retorno do investimento. Após elaborado o plano de negócios foi possível concluir que o empreendimento Sweet Art é viável económica e financeiramente.

The pastrycook & confectioner's guide : for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread, cakes, fancy biscuits, ice creams and water ices, jellies, pies, puddings and custards, joints, meat pies and dishes, poultry and game, ornamental sugar work & butter-work etc. : with useful hints and instructions /

"To build an ice-house": p. [57]-58.

The calendar of cakes, fillings, and frostings : recipes of 365 different cakes and cookies, as well as frostings and fillings /

Includes index.

Fancy cake baking /

Mode of access: Internet.

Cakes and pastries,

Blank pages for "Additional recipes" (59-64)

True stories of the past,

I. How Rissio was avenged.--II. A rebellious love match.--III. Prince or pastry-cook?--IV. The revenge of John Hawkins.--V. The scapegoat.--VI. Sir Walter's home-coming.--VII. Cloth of gold and cloth of frieze.--VIII. The last stand of the O'Sullivans.

GPCR-styrene maleic acid lipid particles (GPCR-SMALPs):their nature and potential

G-protein-coupled receptors (GPCRs) form the largest class of membrane proteins and are an important target for therapeutic drugs. These receptors are highly dynamic proteins sampling a range of conformational states in order to fulfil their complex signalling roles. In order to fully understand GPCR signalling mechanisms it is necessary to extract the receptor protein out of the plasma membrane. Historically this has universally required detergents which inadvertently strip away the annulus of lipid in close association with the receptor and disrupt lateral pressure exerted by the bilayer. Detergent-solubilized GPCRs are very unstable which presents a serious hurdle to characterization by biophysical methods. A range of strategies have been developed to ameliorate the detrimental effect of removing the receptor from the membrane including amphipols and reconstitution into nanodics stabilized by membrane scaffolding proteins (MSPs) but they all require exposure to detergent. Poly(styrene-co-maleic acid) (SMA) incorporates into membranes and spontaneously forms nanoscale poly(styrene-co-maleic acid) lipid particles (SMALPs), effectively acting like a 'molecular pastry cutter' to 'solubilize' GPCRs in the complete absence of detergent at any stage and with preservation of the native annular lipid throughout the process. GPCR-SMALPs have similar pharmacological properties to membrane-bound receptor, exhibit enhanced stability compared with detergent-solubilized receptors and being non-proteinaceous in nature, are fully compatible with downstream biophysical analysis of the encapsulated GPCR.

A new inhight on the Portuguese traditional sweets as cultural identity: a scientific approach towards evaluation of texture in Castanhas de Ovos de Viseu

The importance of the gastronomic heritage of any people is unquestionable and Portugal is particularly rich when it comes to sweets. Hence, the objective of this work was to give a contribution colour and texture, due to their importance for consumer acceptance. The samples were bought from a pastry in Viseu and produced according to the traditional recipe. Colour evaluation was made by a colorimeter and textural analysis by a texturometer. The results obtained allowed concluding that there were differences between the top burned area and the non-burned areas, as well as when comparing the ruffled with unruffled samples either regarding colour and also texture. The burned area was darker, with a more intense red and less yellow. As to texture, the ruffles samples were harder than the unruffled samples.

Salt content of processed foods available in the Portuguese market

Evidence suggests that current levels of salt consumption across Europe are linked with several chronic diseases. In recent decades, high blood pressure has increased, together with the consumption of processed foods. World Health Organization (WHO) recommends a salt intake of less than 5 g/day for the prevention of cardiovascular disease. The aim of this study was to evaluate the salt content of processed foods available in the Portuguese market and to compare the determined values with the recommended daily intake established by WHO. Categories of processed foods that contribute to a higher intake of salt were identified: pastry, bakery, fast-food, snacks, ready-to-eat meals, nuts, seeds, soups, cereals, sauces, patties, among others. Between 2013 and 2015, 267 processed food samples were acquired in food chains and restaurants from Lisbon region (Portugal) and the salt content was quantified using Charpentier-Volhard method. High amounts of salt were quantified in the analysed processed foods, namely snacks, fast-food, patties, meals and bakery products. If we consider one portion of a curd cheese pie (193 g), the intake of salt can reach 45% of the recommended value. For snacks, regular portion size is 35 g. One portion of a salty snack can contribute with 31% of the salt recommended daily intake. Up to now food industry has developed efforts to decrease the salt content of some food products, namely bread. However, there still exist foods with high salt content and from a nutritional point of view this should be a priority area of intervention. The obtained results are an effective assessment of current salt content in foods which will be important for further reformulation strategies and to monitor progress in the next years.

Estudo das preferências do consumo de pão na região de Viseu

O pão, um dos alimentos mais consumidos a nível mundial, tem como principal função o fornecimento de energia ao organismo. Considerado como um alimento funcional é igualmente dotado de benefícios nutricionais que podem ajudar no combate do excesso de peso e obesidade, sendo indispensável para uma dieta saudável. Deste modo, o objetivo deste trabalho consiste em dar a conhecer os hábitos de consumo de pão e as preferências dos consumidores da região de Viseu, pretendendo-se aferir em que medida os hábitos de consumo, compras e entendimento relativo ao consumo do pão, diferem com base nas variáveis individuais. O estudo foi realizado através de um inquérito por questionário, por entrevista direta. Os dados demográficos, hábitos de consumo, compras e o entendimento relativo ao consumo de pão, foram os parâmetros selecionados para a estruturação do inquérito. A amostra era composta por 500 inquiridos, onde 35,40% pertenciam ao género masculino e 64,06% ao género feminino. A maioria da população em estudo gosta de pão e inclui pão na sua dieta. Observou-se que o pão de mistura era o pão mais consumido e a refeição onde se ingeria mais pão seria ao pequeno-almoço. Os filhos dos inquiridos ao pequeno-almoço consumiam mais leite e o pão era o terceiro alimento mais consumido. De um modo geral, os inquiridos valorizavam mais as características sensoriais no ato de compra do pão. O local mais requisitado para comprar de pão era a pastelaria. No que diz respeito ao nível de conhecimentos, a grande maioria dos inquiridos respondeu corretamente a pelo menos metade das questões. Pode-se concluir que o pão faz, em geral, parte da dieta alimentar da população da amostra em estudo. Comparativamente com um estudo nacional efetuado em 2011 pela Federação Portuguesa de Cardiologia e o Museu do Pão, existem semelhanças nos resultados, no que diz respeito às refeições onde se consome mais pão e ao tipo de pão consumido. Existe uma falha de informação a nível nacional, sobre o tema pão, havendo a necessidade de este tema ser mais estudado/explorado.

Aplicación de técnicas de cocina molecular en la elaboración de propuestas de repostería utilizando mora, uvilla y babaco

Lasiguiente monografíarecapitulalosconceptosy aplicaciones dela cocinamolecularintroducidoseneláreadelarepostería cuandoes utilizadamediantela ejecución dediversastécnicasy lautilizaciónde aditivosposibilitando cambiarlatexturadeunalimentosinalterarsu sabor, yasílograr la presentacióndeun postre sin ocasionar cambios en sus características organolépticas. Estamonografíatiene comoobjetivolaaplicacióndetécnicasdecocina molecularenlaelaboracióndequincepropuestasdereposteríautilizando frutascomolamora,uvillaybabaco,al mismotiempoconocerlas propiedadesdeestasfrutasysuutilizacióndentrodelareposteríaparael desarrollodequincenuevaspropuestas,querespondan alas necesidadesdeinnovaciónen larepostería,laexperimentaciónque permitiráapreciarlautilizacióndelafrutay surespuestaalsometerlasa laejecución de las distintastécnicas decocina molecular propuestas,así comola elaboracióndeuntest de aceptación desabory agradotanto visual comogustativo dentrodeun grupodepersonas. Repostería, cocina molecular, mora, uvilla, babaco.