Establecimientos de venta de alimentos: Directrices para el arroz de sushi

This Spanish language document cites Regulation 61-25 giving regulations for cooking sushi rice.

Retail Food Establishments: Sushi Rice Guidelines

This regulation explains that retail food establishments that prepare sushi rice must take additional measures to ensure the safety of those that consume it. In addition to the standard temperature requirements, sushi rice safety may also be controlled by time or pH standards. The Department of Health and Environmental Control requires one of the following methods be implemented for safe sushi rice production: Maintaining Temperature Control, Use Time as a Public Health Control, Product Assessment (PA) & pH Monitoring, Submit a HACCP Plan to the Department for Review.

Marketing Plan: Sushi Artist

The objective of this Final Degree Work is the accomplishment of a Plan of Marketing for next year 2016 for the Sushi Artist company with the purpose of seating the present growth, especially in the geographic area of Bizkaia.

Socio-economic differences in takeaway food consumption among adults

To examine socioeconomic differences in the frequency and types of takeaway foods consumed. Cross-sectional postal survey. Participants were asked about their usual consumption of overall takeaway food (< four times a month, or ≥ four times a month) and 22 specific takeaway food items (< once a month, or ≥ once a month): these latter foods were grouped into “healthy” and “less healthy” choices. Socioeconomic position was measured using education and equivalised household income and differences in takeaway food consumption were assessed by calculating prevalence ratios using log binomial regression. Adults aged 25–64 years from Brisbane, Australia were randomly selected from the electoral roll (N = 903, 63.7% response rate). Compared with their more educated counterparts, the least educated were more regular consumers of overall takeaway food, fruit/vegetable juice, and less regular consumers of sushi. For the “less healthy” items, the least educated more regularly consumed potato chips, savoury pies, fried chicken, and non-diet soft drinks; however, the least educated were less likely to consume curry. Household income was not associated with overall takeaway consumption. The lowest income group were more regular consumers of fruit/vegetable juice compared with the highest income group. Among the “less healthy” items, the lowest income group were more regular consumers of fried fish, ice-cream, and milk shakes, while curry was consumed less regularly. The frequency and types of takeaway foods consumed by socioeconomically disadvantaged groups may contribute to inequalities in overweight/obesity and chronic disease.

Enhancement of fatigue life of Ni-Ti-Fe shape memory alloys by thermal cycling

The effect of thermal cycling on the load-controlled tension-tension fatigue behavior of a Ni-Ti-Fe shape memory alloy (SMA) at room temperature was studied. Considerable strain accumulation was observed to occur in this alloy under both quasi-static and cyclic loading conditions. Though, in all cases, steady-state is reached within the first 50-100 cycles, the accumulated steady-state strain, epsilon(p.ss), is much smaller in thermally cycled alloy. As a result, the fatigue performance of them was found to be significantly enhanced vis-a-vis the as-solutionized alloy. Furthermore, under load-controlled conditions, the fatigue life of Ni-Ti-Fe alloys was found to be exclusively dependent on epsilon(p.ss). Observations made by profilometry and differential scanning calorimetry (DSC) indicate that the 200-500% enhancement in fatigue life of thermally cycled alloy is due to the homogeneous distribution of the accumulated fatigue strain. (C) 2010 Elsevier B.V. All rights reserved.

Identification, characterization and antigenicity of the Plasmodium vivax rhoptry neck protein 1 (PvRON1)

Background: Plasmodium vivax malaria remains a major health problem in tropical and sub-tropical regions worldwide. Several rhoptry proteins which are important for interaction with and/or invasion of red blood cells, such as PfRONs, Pf92, Pf38, Pf12 and Pf34, have been described during the last few years and are being considered as potential anti-malarial vaccine candidates. This study describes the identification and characterization of the P. vivax rhoptry neck protein 1 (PvRON1) and examine its antigenicity in natural P. vivax infections. Methods: The PvRON1 encoding gene, which is homologous to that encoding the P. falciparum apical sushi protein (ASP) according to the plasmoDB database, was selected as our study target. The pvron1 gene transcription was evaluated by RT-PCR using RNA obtained from the P. vivax VCG-1 strain. Two peptides derived from the deduced P. vivax Sal-I PvRON1 sequence were synthesized and inoculated in rabbits for obtaining anti-PvRON1 antibodies which were used to confirm the protein expression in VCG-1 strain schizonts along with its association with detergent-resistant microdomains (DRMs) by Western blot, and its localization by immunofluorescence assays. The antigenicity of the PvRON1 protein was assessed using human sera from individuals previously exposed to P. vivax malaria by ELISA. Results: In the P. vivax VCG-1 strain, RON1 is a 764 amino acid-long protein. In silico analysis has revealed that PvRON1 shares essential characteristics with different antigens involved in invasion, such as the presence of a secretory signal, a GPI-anchor sequence and a putative sushi domain. The PvRON1 protein is expressed in parasite's schizont stage, localized in rhoptry necks and it is associated with DRMs. Recombinant protein recognition by human sera indicates that this antigen can trigger an immune response during a natural infection with P. vivax. Conclusions: This study shows the identification and characterization of the P. vivax rhoptry neck protein 1 in the VCG-1 strain. Taking into account that PvRON1 shares several important characteristics with other Plasmodium antigens that play a functional role during RBC invasion and, as shown here, it is antigenic, it could be considered as a good vaccine candidate. Further studies aimed at assessing its immunogenicity and protection-inducing ability in the Aotus monkey model are thus recommended.

SUSHILANDIA Take Away

Sushilandia take away es un restaurante que ofrece variedad de ingredientes para la selección por parte del cliente, bajo el concepto de “comida para llevar”. El sistema de funcionamiento se basa en la puesta de un menú estándar que le permite al cliente seguir una cadena dentro del sistema de producción de su comida. Inicialmente están dispuestos tres cortes diferentes de sushi, una vez el cliente escoge el que quiere pasa a la zona de proteínas, seguido de vegetales y adiciones. Seguidamente, el personal se encarga de armar el rollo, cortarlo y empacarlo. Se propone una alternativa ágil y saludable dirigida a la población que habita, trabaja y visita al sector de Quinta Paredes en Teusaquillo, aprovechando la fuerte y creciente presencia de hoteles, entidades públicas y privadas, así como lugares de convenciones – ferias y hogares. El objetivo del modelo de negocio que se ha previsto es eliminar el tiempo perdido dentro de la experiencia en los restaurantes, motivo por el cual se ha creado un proceso de producción que permite entregarle al cliente su comida en cuatro minutos. Sushilandia posee un plan de negocios que cuenta con los equipos y personal necesarios para cumplir su propuesta de valor y satisfacer los requerimientos, necesidades y anhelos del segmento escogido.

Por ti!

Lo propuesto en este plan de negocio, es el diseño de un restaurante de comida oriental, recibiendo como nombre de POR TI: COME SALUDABLE, COME RICO, COME POR TI., ubicado en la ciudad de Bogotá D.C, específicamente en el barrio de chico de la localidad de Chapinero, dirigido al 1% de la población flotante y habitantes del sector entre estratos 4 a 6. POR TI nace bajo una propuesta que busca entregar al consumidor salud y cuidado personal. Brindando un producto de excelente calidad, preparado con ingredientes frescos, naturales y basados en recetas caseras, a través del concepto slow food y take away, arraigados en la cocina oriental, buscando crear colores, texturas y sabores que cautiven al consumidor. Se implementaran estrategias claras y concisas que permitan penetrar el mercado de la forma se ajuste a las necesidades del mismo. Se espera y aspira iniciar operaciones para Mayo del 2016, con un incremento de las ventas prometedor superando así el punto de equilibrio para el segundo año.

Who is the cowboy in Washington?: beating google at their own game with neuroscience and cryptography

Who was the cowboy in Washington? What is the land of sushi? Most people would have answers to these questions readily available,yet, modern search engines, arguably the epitome of technology in finding answers to most questions, are completely unable to do so. It seems that people capture few information items to rapidly converge to a seemingly 'obvious' solution. We will study approaches for this problem, with two additional hard demands that constrain the space of possible theories: the sought model must be both psychologically and neuroscienti cally plausible. Building on top of the mathematical model of memory called Sparse Distributed Memory, we will see how some well-known methods in cryptography can point toward a promising, comprehensive, solution that preserves four crucial properties of human psychology.

Diphyllobothriasis, Brazil

Cases of human diphyllobothriasis have been reported worldwide. Only 1 case in Brazil was diagnosed by our institution from January 1998 to December 2003. By comparison, 18 cases were diagnosed from March 2004 to January 2005. All patients who became infected ate raw fish in sushi or sashimi.

Características microbiológicas de sushis adquiridos em estabelecimentos que comercializam comida japonesa

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

On reproduction in red algae: futher research needed at the molecular level

[EN]Multicellular red algae (Rhodophyta) have some of the most complex life cycles known in living organisms. Economically valuable seaweeds, such as phycocolloid producers, have a triphasic (gametophyte, carposporophyte, and tetrasporophyte) life cycle, not to mention the intricate alternation of generations in the edible “sushi-alga” nori. It is a well-known fact that reproductive processes are controlled by one or more abiotic factor(s), including day length, light quality, temperature, and nutrients. Likewise, endogenous chemical factors such as plant growth regulators have been reported to affect reproductive events in some red seaweeds. Still, in the genomic era and given the high throughput techniques at our disposal, our knowledge about the endogenous molecular machinery lags far behind that of higher plants.