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News Article | August 14, 2017

"Norwegian Bliss will no doubt be our most incredible ship to date," said Stuart. "We have elevated Norwegian Bliss's onboard experience to new heights, bringing the best features from across our fleet plus exciting new first-at-sea activities like the largest race track and new dining concepts to create the ultimate cruising experience." EDITOR'S NOTE: Please click here for high resolution rendering images and animations. Please click here to view a video of the ship's newly announced recreation activities. Norwegian Bliss will boast excitement around every corner and delight guests with thrills, with activities spanning the entirety of the ship's top deck. Following overwhelming popularity aboard Norwegian Bliss' sister ship in China, Norwegian Joy, guests will be able to put the pedal to the metal for the first time aboard a North American-based cruise ship with a two level electric-car race track. The competitive track, the longest at sea at nearly 1,000 feet, will rev up the hearts of all who race around her many twists and turns with four speed settings accommodating novice, intermediate and advanced drivers, reaching up to 30 miles per hour -- with a special "turbo boost" available on each lap. The electric cars run silent so as to not disturb those seeking to enjoy the serene environment, but guests will have the full racing experience while they channel their inner Andretti, as the sounds of a race car engine are piped in through speakers located in the car's headrest. After burning rubber at the race track, guests can test their agility at the open-air laser tag course. Themed as an abandoned space station, the course comes to life both day and night as guests go into stealth-mode and compete against family and friends with state-of-the art laser guns. After working up a sweat, guests aboard Norwegian Bliss can cool down at the ship's expansive pool and sundeck featuring two spacious pools and six infinity hot tubs that scale the side of the ship. The ship's Aqua Park also includes two multi-story waterslides. Not for the faint of heart, the high-speed Ocean Loops free fall slide includes two exhilarating loops, one that extends out over the side of the ship and a second see-through loop that stretches down to the deck below, sure to offer a wet and wild ride. The tandem Aqua Racer slide allows guests to race side-by-side on inner tubes for more than 360 feet, with a translucent section that provides stunning ocean views as guests twist and turn to the finish line. Junior cruisers can splish, splash and have a blast at the Kids' Aqua Park, a watery wonderland of splash pads, water cannons, tipping buckets and slides. The little ones will also have a blast at Splash Academy, the fleet's award-winning complimentary youth program. Centrally-located on Deck 5, Splash Academy will offer age-appropriate supervised activities for children aged three to 12 with fun and energetic programming including games with the conservation-minded Officer Snook, a circus spectacular celebration, jungle-themed nights and more. Teens aged 13 through 17 will enjoy their own space aboard Norwegian Bliss on deck 5, Entourage, adjacent to the ship's arcade. The exclusive teen space features plush lounge furniture, gaming stations, foosball, air hockey and a dancefloor with neon lighting, as the space transitions to the hottest teen nightclub at sea in the evening hours. Foodies and cocktail connoisseurs will be able to dine, sip and savor to their heart's delight with a breadth of dining and bar options aboard Norwegian Bliss, including signature Norwegian favorites as well as exclusive new concepts that will debut aboard the line's newest ship. Modern décor and premium ingredients will meet southern flavors at the all-new Q Texas Smokehouse, where guests will be able to tap their boots to the beat of live contemporary pop country music each night as they indulge in authentic Texas barbeque in a sleek urban setting. The new à la carte specialty restaurant will infuse an explosion of flavors in every bite with a selection brisket, ribs, chicken and sausages and more freshly smoked over hickory, oak and pecan woods. The flavors aboard Norwegian Bliss will travel south-of-the-border with Los Lobos, offering an upscale, modern take on traditional favorites like fresh guacamole prepared tableside, al pastor tacos, enchiladas de mole, handcrafted margaritas featuring private-label Patron Barrel Select, Norwegian's own tequila blend, and more. Sweets and treats will be served up day and night at Coco's, a completely new à la carte dessert venue located on deck 6 in the heart of the ship, 678 Ocean Place, where liquid chocolate in an enclosed oversized chocolate fountain will adorn its entranceway, delighting kids and kids at heart. The chocolate-themed dessert restaurant will feature handmade pralines, truffles, crepes and other decadent treats paired with fine coffees and teas. In a nod to the ship's homeport of Seattle, guests aboard Norwegian Bliss can warm up for their glacier walk with a Caramel Macchiato or grab a Teavana® Shaken Iced Green Tea Lemonade to sip on while lounging on a pristine Caribbean beach with a full service Starbucks® store on board. Guests can start their day with Starbucks® coffees, teas and bites available à la carte. Norwegian will bring together the best of its specialty dining experiences aboard Norwegian Bliss with signature à la carte restaurants including French cuisine at Le Bistro; the tastes of Tuscany at La Cucina; the finest fresh seafood at Ocean Blue; global fusion cuisine featuring sushi, dumplings, handhelds and more at Food Republic; Cheeseburgers in Paradise® at Jimmy Buffett's Margaritaville® at Sea; and handmade cupcakes and macarons at The Bake Shop. Teppanyaki, the brand's family-favorite Japanese hibachi steakhouse will also be onboard at cover charge pricing. Complimentary dining outlet The Local will offer guests pub fare in a relaxed neighborhood atmosphere 24 hours a day. Norwegian's original beverage concepts will round out the ship's culinary offerings. The A-List Bar, named for Norwegian President & CEO and 30-year veteran Andy Stuart, will serve handcrafted cocktails, wines and premium spirits. The District Brew House will serve 24 beers on tap and more than 50 bottled beers. Local favorites on tap at The District will include craft beers from Red Hook Brewery and Elysian Brewery in Seattle as well as Wynwood Brewery and M.I.A. Beer Company in Miami. The Cellars, A Michael Mondavi Family Wine Bar will offer a curated wine list featuring 35 grape varietals including top selections from Washington-area vineyards, Tuscany and Michael Mondavi's own Napa Valley Estate. Paying homage to her homeport cities, Norwegian Bliss' beverage program will also feature a selection of local craft cocktails developed by Seattle-based celebrity mixologist and chef Kathy Casey as well as Miami-based Gabe Orta, one of the master curator's behind the city's ultra-popular BarLab concepts. During her inaugural summer season, Norwegian Bliss will sail weekly seven-day Alaska cruises each Saturday from Pier 66 in Seattle. Unlike any other ship sailing the West coast, Norwegian Bliss will feature The Waterfront, a popular feature that debuted on Norwegian Breakaway in 2013; the outdoor promenade is designed to enhance guests' connection to the ocean with al fresco dining, bars and lounge spaces and offer spectacular views of Alaska's breathtaking scenery and wildlife or the Caribbean's stunning turquoise waters. Norwegian's vibrant nightlife scene will be taken to the next level aboard Norwegian Bliss with live entertainment, electrifying deck parties and an expansive casino featuring hundreds of slot machines and table games to suit the likes of novice and pro gamblers alike. In a first for Norwegian, the casino will now offer a smoking and a non-smoking casino to cater to all guest preferences. At approximately 167,800 gross tons and accommodating 4,000 guests, Norwegian Bliss is currently being constructed at MEYER WERFT in Papenburg, Germany and is scheduled for delivery in Spring 2018. For more information on Norwegian Bliss, please visit

News Article | September 11, 2017

SINGAPORE--(Marketwired - Sep 11, 2017) - Katsu lovers can look forward to a taste-bud-tickling meal with the introduction of an authentic Japanese eatery serving katsu-concepts at digestible price tags. Located within Japan Foods Garden, Fry Pan Shokudo (Fry Pan "canteen") is the latest eatery to join the enclave of Japanese food options tucked away in a corner of Isetan Scotts Food Republic. Wholly-owned by La Ditta Limited and helmed by successful restauranteur Mr. Taka Daiya, the concept will reignite the thirst for katsu all over again. Synonymous with its name, Fry Pan Shokudo serves Western-inspired traditional Japanese cutlets on a miniature black ceramic-coated frying pan. The menu features varying katsu-options, with a choice to pair a flaky panko-crusted chicken or pork cutlet, topped with your choice of sauces. Conceptualised by Mr. Taka Daiya who formerly ran a restaurant in Los Angeles frequented by professional tennis player Maria Sharapova, as well as guitarist and singer-songwriter Eric Clapton, the menu retains its authenticity as it would typically be served at canteens in Japan. A staple item within the menu, guests can choose between pork or chicken katsu with a dollop of Namban sauce - packing a savoury punch, or the Wafu-Oroshi sauce - a zesty citrus-based Ponzu sauce with grated daikon radish. Also featuring a popular Japanese dish, the Chicken Karaage ($9) is fried to perfection with a thin yet crunchy outer layer encasing a flavourful, juicy and tender meat. For those who prefers just the meat alone, opt for the small bites menu of the Mini Katsu or Mini Chicken Karaage ($4). Taking the menu to new heights with the most lavish yet unorthodox ingredient, Fry Pan Shokudo dazzles katsu lovers with edible gold flakes delicately sprinkled on a piece of golden-brown cutlet in the Gold-Katsu set meal ($20). A truly formidable tower of meats, the Katsu-Tower ($40) takes meat lovers on a delectable adventure to conquer. Perfect as a sharing platter with its generous portions, these tasty stacks are assembled in just a few minutes and you can guarantee it looks great and tastes even better. The Katsu-Ni set meal ($9) is a sensational pick that will jazz up a visit to Fry Pan Shokudo. Topped with a sweet-and-savory assemblage of sautéed onions and beaten eggs simmered in sweet dashi sauce, the juicy cutlet -- chicken, pork or salmon, imparts an unreal depth of flavor. Mr. Harry Kakuei Kosato, President of La Ditta Limited, commented, "We are very excited to introduce Fry Pan Shokudo to Singapore as this is our very first food and beverage concept outside of Japan. We hope to emulate the authentic experience akin to having a meal along the Japanese city streets, while making it affordable for everyone. With Japan Foods Garden celebrating their one-year anniversary this month, Fry Pan Shokudo will be a great addition to the Japanese food enclave". About Fry Pan Shokudo Fry Pan Shokudo (Fry Pan "canteen") is a Japanese-inspired eatery serving katsu-concepts on miniature fry pans. Owned by La Ditta Limited, Fry Pan Shokudo is the latest food and beverage entrant to join the Japanese food enclave within Japan Foods Garden at Isetan Scotts Food Republic. The brand-new eatery not only offers a taste of comforting Japanese cuisine at affordable price tags, but is conveniently accessible in the heart of Singapore's shopping district.

Zuo H.,Food Republic
The British journal of nutrition | Year: 2013

The aim of the present study was to examine the association between dietary patterns and insulin resistance in Chinese adults without known diabetes. Study subjects were 1070 Chinese adults aged 18 years and above in Jiangsu Province who participated in the 2006 wave of the China Health and Nutrition Survey. Usual dietary intake was assessed by using a validated FFQ. Dietary patterns were identified by factor analysis using a principal component analysis method. Insulin resistance was defined as the highest quartile of the homeostasis model assessment of insulin resistance (HOMA-IR) scores. We derived four dietary patterns in our population by factor analysis: the Western, High-wheat, Traditional and Hedonic pattern. After adjusted for potential confounders, the Western pattern was significantly associated with greater odds for insulin resistance (P for trend = 0·009), while a significant negative association was found between the Hedonic pattern and insulin resistance (P for trend = 0·035). Compared with the lowest quartile of the Western pattern, the highest quartile had higher odds of insulin resistance (adjusted OR 1·89, 95 % CI 1·12, 3·19). There was a 42 % decrease in the odds after adjustment for all covariates in the highest quartile of the Hedonic pattern, compared with the lowest quartile (adjusted OR 0·58, 95 % CI 0·34, 0·99). HOMA-IR levels as a continuous variable also increased across the quartiles of the Western pattern and decreased across the quartiles of the Hedonic pattern. In conclusion, dietary patterns were significantly associated with insulin resistance in Chinese adults without known diabetes.

Ayaz N.D.,Kirikkale University | Gencay Y.E.,Kirikkale University | Erol I.,Food Republic
International Journal of Food Microbiology | Year: 2014

The prevalence and seasonal distribution of E. coli O157:H7+/H7- in an array of aged cattle at slaughter and its dissemination with slaughterhouse wastewater over a two year period in Turkey were investigated. For this purpose, a total of 720 samples (240 rectoanal mucosal swap [RAMS], 240 carcass sponge and 240 bile samples) of 240 cattle categorized according to age, gender, breed and sampling site were collected along with additional 24 wastewater samples and were subjected to immunomagnetic separation based cultivation technique to efficiently isolate E. coli O157 from the background flora. Identification (rfbEO157, fliCh7), detection of major virulence factors (stx1, stx2, eaeA, hly, lpfA1-3 and espA), intimin variants (eae-α1, eae-α2, eae-β, eae-β1, eae-β2, eae-γ1 and eae-γ2/θ) and shiga toxin variants (stx1c, stx1d, stx2c, stx2d, stx2e, stx2f and stx2g) of all the isolates were assessed by PCR. From 10 (4.2%) of RAMS and 11 (4.6%) of carcass sponge samples and 5 (20.8%) of slaughterhouse wastewater samples, a total of 102 colonies (99 sorbitol negative and 3 sorbitol positive) were isolated. Overall, 17 (7.1%) and 15 (6.3%) of 240 sampled cattle were shown to harbor E. coli O157 and E. coli O157:H7, respectively either in their RAMS or carcass sponge samples analyzed. Statistically significant differences between categories; season, age, gender and breed of cattle were not observed (p>0.05). None of the isolated E. coli O157:H7+/H7- strains harbored any of the investigated intimin types other than eaeγ1 or shiga toxin variants stx1d, stx2e, stx2f or stx2g while all were lpfA1-3+ except 5 E. coli O157:H7- strains. Intimin variant eaeγ1 and shiga toxin 1 variant stx1c were detected from all of the eaeA+ (97/102, 95.1%) and stx1 + (32/102, 31.3%) strains, respectively while from stx2 + (80/102, 78.4%) isolates, both stx2c (68/80, 85.0%) and stx2d (12/80, 15.0%) variants were determined. In the last decade, prevalence of E. coli O157:H7 has an increasing trend in cattle. Slaughterhouses are the significant sources of environmental contamination with E. coli O157:H7. Isolation and molecular characterization of sorbitol fermenting E. coli O157:H7 are a novel finding and may lead to a revision of reference isolation procedure of E. coli O157:H7 in future. © 2014 Elsevier B.V.

The use of nitrofuran antibiotics in food-producing species has been banned within the European Union (EU) since 1993. Analysis of their residues in food has focused on using LC-MS/MS for the determination of their metabolites using stable isotopes as internal standards. Since AB SCIEX launched the first commercial LC-MS/MS instrument in 1989, most of these have used Selective Reaction Monitoring (SRM) technique. Triple quadrupole LC-MS/MS systems suffer from cross-talk, which can lead to incorrect identification and quantitation. Concern over residual nitrofuran has persisted for a long time, with most of the nitrofuran alerts originating from semicarbazide (SEM) in shrimp. The aim of this study is to review evidence from the literature and experimental studies concerning the formation of SEM from food processing and to discuss the natural occurrence of SEM in shrimp and aquatic organisms. Although SEM can form from azodicarbonamide, biurea, and homologous compounds, biurea readily reacts with 2-nitrobenzaldehyde (2-NB) to form a derivative that LC-MS/MS has incorrectly identified as SEM. Concerning the natural occurrence of SEM in crustaceans, cross-talk and misleading data have been frequently reported in the literature. Cross-talk symptoms should be carefully considered because they can affect the reliable detection and determination of SEM using a stable isotope as the internal standard. Twelve cases of non-compliance in shrimp from China and Korea were investigated: 7 cases of amino-2-oxazolidinone (AOZ) in the steamed meat of Pacific white shrimp, 1 case of AOZ in freshwater prawns, and 4 cases of SEM in freshwater prawns. The ease of purchasing medical-grade nitrofurans on the web and monitoring data suggest that the natural occurrence of SEM in prawns and shrimp is questionable, and that adulteration is a more likely scenario. © 2016 Elsevier Ltd.

Fric P.,Charles University | Gabrovska D.,Food Republic | Nevoral J.,Charles University
Nutrition Reviews | Year: 2011

Oats in a gluten-free diet increase the diet's nutritional value, but their use remains controversial. Contamination with prolamins of other cereals is frequent, and some clinical and experimental studies support the view that a subgroup of celiac patients may be intolerant to pure oats. Thus, this issue is more complex than previously suggested. In order to produce oats that are safe for all celiac patients, the following topics should be addressed: selection of oat cultivars with low avenin content, research on such recombinant varieties of oats, development of assay methods to detect avenins in oat products, guidelines for the agricultural processing of oats and the manufacture of oat products, as well as guidelines for following up with celiac patients who consume oats. © 2011 International Life Sciences Institute.

Dankook University, Food Republic and Sensor Technology Inc. | Date: 2014-04-02

A method and kit for measuring a concentration of an antibiotic are provided. The method of measuring a concentration of an antibiotic includes preparing magnetic particles bound to an antibiotic, preparing silica-coated fluorescent particles to which at least one antibody of the antibiotic is bound, allowing the magnetic particles to react with the silica-coated fluorescent particles, and irradiating the reacted silica-coated fluorescent particles with laser beams.

The present invention relates to a recombinant virus inhibiting foot-and-mouth disease virus, and more specifically, to a recombinant adenovirus for simultaneously expressing pig interferon alpha and gamma through the insertion of foot-and-mouth disease virus 2A gene so as to allow pig interferon alpha and gamma to be treated at one time, thereby increasing inhibitory effects for foot-and-mouth disease virus.

Postech Academy Industry Foundation and Food Republic | Date: 2013-11-26

The present invention relates to a method for detecting food poisoning bacteria, and more particularly, to a method for rapidly and quantitatively isolating food poisoning bacteria contents which contaminate food and the like. The method according to the present invention is characterized by including the steps of: introducing magnetic nanoparticles which can bind to bacteria into a sample for measuring the bacteria so as to bind the magnetic nanoparticles to the bacteria; isolating the magnetic nanoparticles; passing the nanoparticles which are isolated by using magnetism through a solution having high viscosity so as to separate the magnetic nanoparticles to which bacteria are bound from magnetic nanoparticles to which no bacteria are bound; and quantifying the magnetic nanoparticles to which bacteria are bound.

Food Republic and Dankook University | Date: 2013-09-27

A method and kit for measuring a concentration of an antibiotic are provided. The method of measuring a concentration of an antibiotic includes preparing magnetic particles bound to an antibiotic, preparing silica-coated fluorescent particles to which at least one antibody of the antibiotic is bound, allowing the magnetic particles to react with the silica-coated fluorescent particles, and irradiating the reacted silica-coated fluorescent particles with laser beams.

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