Abstract: Systems and techniques for determining and displaying risk indicators are described. A set of event logs occurring in a time interval and associated with a user account retrieving may be retrieved from an event log database. For individual event logs in the set of event logs, a context may be determined. A resource associated with the individual log may have an associated classification. An activity risk associated with the individual event log may be determined based at least in part on the first context and, if applicable, on the associated classification. For individual event logs in the set of event logs, a risk indicator may be determined based at least in part on the activity risk. In some cases, a cumulative risk indicator may be determined for the particular time interval based on the risk indicators associated with the individual event logs.

Abstract: Systems and techniques to identify and modify unused (or seldom used) access privileges are described. Group membership data may be correlated with access map data to create a user-resource access map identifying privilege levels associated with individual user accounts to access computing resources in a computing system. User activity event logs generated as a result of user accounts accessing the resources may be correlated with the user-resource access map to identify user accounts that do not use (or seldom use) particular privilege levels to access particular resources. The identified user accounts may be modified to remove the unused (or seldom used) privileges levels.

Abstract: Systems and techniques for determining and displaying risk indicators are described. A set of event logs occurring in a time interval and associated with a user account retrieving may be retrieved from an event log database. For individual event logs in the set of event logs, a context may be determined. A resource associated with the individual log may have an associated classification. An activity risk associated with the individual event log may be determined based at least in part on the first context and, if applicable, on the associated classification. For individual event logs in the set of event logs, a risk indicator may be determined based at least in part on the activity risk. In some cases, a cumulative risk indicator may be determined for the particular time interval based on the risk indicators associated with the individual event logs.

Abstract: An apparatus and method for configuring an identifier in accordance with a predetermined identification scheme for a particular component within a network, the particular component being incapable of providing one or more value(s) for parameters of the predetermined identification scheme is provided. The apparatus comprises a module for determining that the particular component requires the identifier in accordance with the predetermined identification scheme and a processor for configuring the identifier in accordance with the predetermined identification scheme using one or more parameter value(s) available for components incapable of providing the parameter value(s) in accordance with the predetermined identification scheme. In some embodiments the identifier is assigned to the component.

Abstract: Communication network security risk exposure management systems and methods are disclosed. Risks to a communication network are determined by analyzing assets of the communication network and vulnerabilities affecting the assets. Assets may include physical assets such as equipment or logical assets such as software or data. Risk analysis may be adapted to assess risks to a particular feature of a communication network by analyzing assets of the communication network which are associated with that feature and one or more of vulnerabilities which affect the feature and vulnerabilities which affect the assets associated with the feature. A feature may be an asset itself or a function or service offered in the network and supported by particular assets, for example.

Abstract: A system and method are provided for providing multiple aliases and associated policy profiles for a user of a VoIP communication system. The user configures a multitude of aliases by the user wishes to be contacted, and associates with each alias a policy stored at a user terminal. The aliases are stored within the network so as to be associated with contact information for the user terminal. A proxy processes call requests by determining the contact information associated with an alias entered by a caller, and forwards the call request to the user terminal associated with the contact information. The user terminal determines the alias used by the caller, and processes the connection request in accordance with the policy. The invention allows users to add and delete aliases in order to effect temporary and private contact information. Calls can be handled depending on which alias was used by a caller, rather than on an identification of the device used by the caller.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A method for preparing a food supplement. The food supplement consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.