Abstract: Various implementations disclosed herein improve the appearance of captured video by accounting for motion-induced blur, noise, lighting, and/or other factors related to the appearance of video captured by rotating or otherwise moving wearable electronic device. Some implementations reduce or eliminate camera motion blur during video capture by dynamically adjusting the exposure used to capture the video based on user motion. For example, exposure may be reduced to reduce the amount of blur during motion. Since such a reduced exposure captures a lesser amount of light, gain may be increased such that the captured video maintains a relatively constant image brightness in spite of the changing exposure over time.

Abstract: Aspects described herein may allow for the receiving, from a detection service, a plurality of configuration parameters, wherein each configuration parameter includes a type of a risk and an associated level of the risk, with a corresponding automated remediation action for each configuration parameter. A remediation management framework authenticates the detection service for access to the remediation management framework and initiates a scanning of a system of interest, based on the plurality of configuration parameters, by the detection service, to identify one or more risk findings. The remediation management framework receives the identified one more risk findings; and matches each of the one or more risk findings with the plurality of configuration parameters, which then triggers by the remediation management framework, the corresponding automated remediation action associated with each of the one or more risk findings.

Abstract: A shaped heat-resistant chocolate product containing 15% to 35% by weight of at least one edible fat selected from (a) cocoa butter and (b) cocoa butter and at least one other fat, not less than 40% by weight sugar, and not more than 5% by weight of water, wherein said at least one edible fat is present as individual particles which are separated from one another in a sugar glass so that a discontinuous fat phase is present in the chocolate product. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.

Abstract: A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.