scholarly journals SUSHI : SEBUAH TRADISI DALAM MODERNITAS

KIRYOKU ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 103
Author(s):  
Sri Wahyu Istana Trahutami
Keyword(s):  
Preparation Methods ◽  
The World ◽  
Raw Fish ◽  
Favourite Food

(Title: Sushi: Tradition in Modernity) Rice and fish are central to Japanese cuisine and the two come together perfectly in sushi. Sushi has become a favourite food throughout the world. Nigirizushi is the most famous sushi of all. Nigiri means “press in the hand” and zushi means “sushi”. Nigirizushi is a clump of sushi rice pressed together with a topping that is usually raw fish. Traditional sushi takes along time and much effort to make. Japanese cuisine would not be complete without sushi. Edomae topping benefits from many long years of innovations in preparation methods all with the aim of achieving a balance, a harmony between the rice an the topping and the waonderful taste wich that harmonius balance can give.Keywords : sushi; nigirizushi; Japanese cuisine; edomae zushi 

The “New Disease” Status of Human Anisakiasis and North American Cases: A Review1

1975 ◽  
Vol 38 (12) ◽  
pp. 769-773 ◽  
Author(s):  
G. J. JACKSON
Keyword(s):  
North America ◽  
The Netherlands ◽  
Digestive Tract ◽  
Disease Status ◽  
New Disease ◽  
General Morphology ◽  
The World ◽  
Raw Fish ◽  
Human Digestive Tract ◽  
Human Infections

The first confirmed case of human anisakiasis, i.e., infection with larval anisakine nematodes, occurred in 1955. The practice of holding fish refrigerated for relatively long periods before gibbing and curing, thus enabling larger numbers of anisakine larvae to move from the viscera into edible portions, as well as the increased popularity of raw and semi-raw fish recipes may partially explain the new awareness of human anisakiasis. However, it is probaly not a totally new disease. Presumptive cases are mentioned in the literature as early as 1867. Other cases may have been misdiagnosed because anisakine larvae resemble ascarid larvae in general morphology. To date, Japan (“several hundred cases”) and the Netherlands (about 160 cases) have reported the largest number of human infections. Six confirmed cases have been reported from North America. Human infections are acquired from consumption of raw, underheated, insufficiently frozen or lightly marinated fish dishes. The contained anisakine larvae (presumably belonging to genera such as Anisakis, Phocanema, Porrocaecum, and Contracaecum whose final hosts are mammals or birds) do not mature in humans but can survive long enough to cause pathology. Anisakine larvae remaining free or attached in the human digestive tract may cause irritation, severe inflammation, and ulceration; sometimes the larvae are expelled by coughing or vomiting. Anisakine larvae that penetrate totally into the tissues may stimulate a granuloma formation that surrounds and is thought to kill them. The world incidence of human anisakiasis is just being discovered. Surveys, improved criteria and methods for identifying larval anisakines, and establishment of experimental hosts and culture systems that are practical in the laboratory are needed to determine the extent of infected seafood and to prevent, diagnose correctly, and treat human infections.

Physicochemical Properties of Hydroxyapatite Extracted from Fish Scales

2012 ◽  
Vol 545 ◽  
pp. 235-239 ◽  
Author(s):  
Ismail Zainon ◽  
N.M. Alwi ◽  
M.Z. Abidin ◽  
H.M.Z. Haniza ◽  
M.S. Ahmad ◽  
...  
Keyword(s):  
Thermal Decomposition ◽  
Freshwater Fish ◽  
Decomposition Method ◽  
Heating Temperature ◽  
Fish Scales ◽  
X Ray ◽  
Thermal Decomposition Method ◽  
Saltwater Fish ◽  
The World ◽  
Raw Fish

In this study, hydroxyapatite (HAp) was extracted from freshwater fish scales and saltwater fish scales using thermal decomposition method at various temperatures. The percentages of HAp in each species of raw fish scales were analysed using thermogravimetry analysis (TGA) whereas Fourier transform infrared (FTIR) was used to confirm the present of HA. The crystallinity of the HAp was studied using x-ray diffractometer (XRD). TGA and FTIR are found to be useful techniques to predict the composition of the HAp present in the fish scales. The results show that the composition of HAp in the fish scales was not significantly dependent on the species of the fish. The percentage of HAp in the fish scales ranged from 40 to 45 wt%. The heating temperature had an effect on the crystallinity and colour of the HAp produced. Results from FTIR and XRD confirmed that the HAp extracted from fish scales was similar to the HAp standard. However, the natural HAp produced from saltwater fish scales was more crystalline than that produced from freshwater fish scales. The HAp produced from this study is relatively cheap and more importantly they are HALAL for four billion Muslims population around the world.

scholarly journals Development of General Budget Preparation Methods in Governmental Units (An applied study in the bureau of the Presidency of Raparin University)

2021 ◽  
Vol 8 (4) ◽  
pp. 225-249
Author(s):  
Halmat Rasol Smiel ◽  
Ghazi Othman Mahmod
Keyword(s):  
Optimal Allocation ◽  
Modern Method ◽  
Effective Control ◽  
Public Expenditures ◽  
Public Budget ◽  
Strategic Decisions ◽  
Preparation Methods ◽  
The Public ◽  
The World ◽  
And Performance

The aim of this research is to shed light on the concept and significance of balancing programs and performance as one of the modern methods of preparing the public budget، because this method has many advantages in improving planning، rationalization of expenditure، and control of public funds، and this modern method has been applied in many countries around the world and proven its success as a continuation.The countries of the world، by following the traditional method (items) in preparing the public budget، have led over the years to an increase in the volume of public expenditures without an actual need for this increase.       The researchers applied a new method for preparing the general budget at Raparin University، and then compared the estimated expenditures according to the traditional budget (items) for the year 2021 prepared by the Directorate of Financial Affairs of the Raparin University Presidency Office and the estimated expenditures according to the budget of programs and performance        The research has reached a set of conclusions، the most important of which is the use of the program and performance budgeting system، which leads to the optimal allocation of resources، increasing the efficiency and effectiveness of programs and activities، and using it to achieve the objectives related to each program and to achieve effective control over these programs by following up on the extent to which the programs achieve their predetermined goals.The research recommends the need to adhere to the principles، rules and practices that underpin the philosophy of the method of balancing programs and performance by all government departments in general and the research sample in particular، as this method leads to a state of creativity among government budget preparers and provides them with the best solutions، and then considers it a clear approach.Government units take strategic decisions.

scholarly journals Building fisheries institutions through collective action in Norway

2018 ◽  
Vol 17 (1) ◽  
pp. 13-25 ◽  
Author(s):  
Svein Jentoft ◽  
Bjørn-Petter Finstad
Keyword(s):  
Collective Action ◽  
Value Chain ◽  
Historical Context ◽  
Small Scale ◽  
Poverty Eradication ◽  
Basic Principles ◽  
International Financial Crisis ◽  
The World ◽  
Sales Organizations ◽  
Raw Fish

AbstractInstitutions, and the collective action that created them and which they enable, can play an important role in poverty eradication. In Norway, the Raw Fish Act passed in 1938 in the aftermath of the international financial crisis that hit the fishing industry hard, and the fishers’ cooperative sales-organizations that it authorized testify to this. Most of all, they helped to empower fishers in their economic transactions throughout the value chain. Since the RFA’s enactment, it has undergone reform that has somewhat changed the mandate of the sales-organizations, but the basic principles and functions remain. Although the historical context and institutional designs of the Raw Fish Act and the cooperative sales-organizations that it mandated, are unique, together they addressed a problem that small-scale fishers are experiencing in other parts of the world - one of poverty, marginalization and exploitation. The Raw Fish Act and the system of mandated, cooperative sales-organizations radically altered this predicament and turned the table in fishers’ favor. The question, therefore, is what lessons do the Norwegian example offer that might be emulated elsewhere?

An Overview of Galenic Preparation Methods for Medicinal Cannabis

2019 ◽  
Vol 15 (2) ◽  
pp. 174-195 ◽  
Author(s):  
Luigi Romano ◽  
Arno Hazekamp
Keyword(s):  
The Netherlands ◽  
Cannabis Sativa ◽  
Therapeutic Potential ◽  
Basic Knowledge ◽  
High Quality ◽  
Preparation Methods ◽  
Us States ◽  
The World ◽  
Medicinal Cannabis

In recent years, the Cannabis plant (Cannabis sativa L.) has been rediscovered as a source of new medicines around the world. Despite the fact that a number of registered medicines have been developed on the basis of purified cannabis components, there is a rapid increasing acceptance and use of cannabis in its herbal form. Licensed producers of high quality cannabis plants now operate in various countries including The Netherlands, Canada, Israel, and Australia, and in many US states. The legal availability of cannabis flowers allows to prescribe and prepare different cannabis galenic preparations by pharmacists. It is believed that synergy between cannabis components, known as “entourage effect”, may be responsible for the superior effects of using herbal cannabis versus isolated compounds. So far, only a few cannabis components have been properly characterized for their therapeutic potential, making it unclear which of the isolated compounds should be further developed into registered medicines. Until such products become available, simple and accessible galenic preparations from the cannabis plant could play an important role. In cannabis, phytochemical and pharmacological attention has been attributed mainly to four major cannabinoids (Δ9- tetrahydrocannabinol, cannabidiol, cannabigerol and cannabichromene) and to terpene components. This means a basic knowledge of these compounds and their bioavailability in different administration forms is useful for producers as well as prescribers of galenic preparations. This work will outline the most important aspects of cannabinoids and terpenes, and their behaviors during preparation and use of various administration forms including vaporizing, cannabis oils and extracts, tea, and skin creams.

Umai Dish Preparation Practices and Food Safety Behaviors in Bintulu Locals on Borneo Island, Malaysia

2020 ◽  
Vol 83 (10) ◽  
pp. 1764-1774
Author(s):  
AINI N. SUKIRMAN ◽  
HARIZT B. KHALEX ◽  
SUHAILI MUSTAFA ◽  
SHAHRUL R. SARBINI ◽  
SUZIANA HASSAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Personal Experience ◽  
Public Health Education ◽  
Food Group ◽  
Professional Group ◽  
Preparation Methods ◽  
Spanish Mackerel ◽  
Education Campaigns ◽  
Raw Fish ◽  
Purposive Sample

ABSTRACT Umai is a popular, traditional, native dish of the Melanau ethnic group in Sarawak. It is prepared using thin slices of raw marine fish marinated with calamansi juice and seasoned with other ingredients. The local people believe that the acidity of the citrus juice, along with the use of salt and spice, can slightly cook the fish and remove the fishy smell. The aim of this study was to investigate (i) the different umai handling and preparation practices and (ii) the personal experience of umai consumption among respondents. A purposive sample of 100 umai makers, divided into two equal groups, professionals and nonprofessionals, participated in the study. We found that Spanish mackerel and hairfin anchovy were ranked first and second in the list of species chosen for making umai, with the former mostly preferred by the professional group, as opposed to the latter, which was preferred by the nonprofessional group. Black pomfret was ranked third, where it is equally preferred by both groups. About 20% of respondents would freeze the raw fish chunks prior to preparing umai, as opposed to 26% who would sun dry their fish. Other techniques, such as salting and marinating (using calamansi juice), were also used during the preparation of umai. Most of the respondents indicated that they would consider the umai ready to eat soon after marinating (with all ingredients) the raw fish. One-third of both respondent groups indicated that they would chill the umai dish at 4°C for 30 min before serving. The respondents could not provide any rationale behind these food preparation practices. Overall, this study provides evidence of the different preparation methods for umai. These practices can thus be considered important targets for public health education campaigns seeking to improve food safety surrounding this food group. HIGHLIGHTS

scholarly journals THE OCCURRENCE OF CAFESTOL AND KAHWEOL DITERPENES IN DIFFERENT COFFEE BREWS

2019 ◽  
Vol 14 (2) ◽  
pp. 265 ◽  
Author(s):  
Fábio Junior Moreira Novaes ◽  
Fernanda Calvente Bayan ◽  
Francisco Radler Aquino Neto ◽  
Claudia Moraes Resende
Keyword(s):  
Serum Cholesterol ◽  
Pharmacological Properties ◽  
Preparation Methods ◽  
Coffee Tree ◽  
Coffee Brew ◽  
Coffee Beans ◽  
The World ◽  
Anti Inflammatory ◽  
Coffee Brews

Coffee is the second most consumed brew in the world, after water. Cafestol and kahweol are two diterpenes that have been identified, until now, exclusively in the coffee tree. They are co-extracted from the coffee beans that are roasted and ground for the beverage preparation. Their pharmacological properties are related to anticancer and anti-inflammatory activities, although they also increase the serum cholesterol. Several researches reported that coffee brew preparation methods influence directly the levels of the diterpenes. This paper describes a compilation of the main results published for different coffee brews and all variables related to their preparation. Major differences in the reported concentrations have been noted.

A pragmatist philosophy of psychological science and its implications for replication

2018 ◽  
Vol 41 ◽  
Author(s):  
Ana Gantman ◽  
Robin Gomila ◽  
Joel E. Martinez ◽  
J. Nathan Matias ◽  
Elizabeth Levy Paluck ◽  
...  
Keyword(s):  
William James ◽  
Mental Processes ◽  
Psychological Science ◽  
Behavioral Measurement ◽  
The World ◽  
Pragmatist Philosophy

AbstractA pragmatist philosophy of psychological science offers to the direct replication debate concrete recommendations and novel benefits that are not discussed in Zwaan et al. This philosophy guides our work as field experimentalists interested in behavioral measurement. Furthermore, all psychologists can relate to its ultimate aim set out by William James: to study mental processes that provide explanations for why people behave as they do in the world.

Culture and the plasticity of perception

2020 ◽  
Vol 43 ◽  
Author(s):  
Michael Lifshitz ◽  
T. M. Luhrmann
Keyword(s):  
Cultural Context ◽  
Sensory Experience ◽  
Cultural Learning ◽  
The World

Abstract Culture shapes our basic sensory experience of the world. This is particularly striking in the study of religion and psychosis, where we and others have shown that cultural context determines both the structure and content of hallucination-like events. The cultural shaping of hallucinations may provide a rich case-study for linking cultural learning with emerging prediction-based models of perception.

Let's call a memory a memory, but what kind?

2019 ◽  
Vol 42 ◽  
Author(s):  
Nazim Keven
Keyword(s):  
Episodic Memory ◽  
Animal Cognition ◽  
The World

Abstract Hoerl & McCormack argue that animals cannot represent past situations and subsume animals’ memory-like representations within a model of the world. I suggest calling these memory-like representations as what they are without beating around the bush. I refer to them as event memories and explain how they are different from episodic memory and how they can guide action in animal cognition.

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