Results 121 to 130 of about 3,449 (171)
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Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi
Food Research International, 2021This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were also evaluated. Air, O2, and N2 (15 L/min) were used to produce the plasma jets.
Yi-Ming Huang, Chuan-Liang Hsu
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Evaluation of ready to eat sashimi in northern Portugal restaurants
Food Control, 2015Abstract The number of traditional Japanese restaurants has increased in Portugal throughout the past few years. This type of restaurants can reveal some food safety issues when the food safety plans and good hygiene rules are not efficiently implemented.
Samuel Migueis +2 more
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Colour and quality assessment of tuna for sashimi [PDF]
, 1997 The colour of tuna is the main criterion for quality assessment of sashimi. In Japan, the general rule is the brighter the red, the better the quality. The colour of fresh meat is due to the occurrence of myoglobin in its different chemical states; in oxidized meat, the predominant chemical state is metmyolgobin. In this study, the main objective is to
Chia, Evelyn G. H. +2 more
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ggsashimi: Sashimi plot revised for browser- and annotation-independent splicing visualization
PLoS Computational Biology, 2018 We present ggsashimi, a command-line tool for the visualization of splicing events across multiple samples. Given a specified genomic region, ggsashimi creates sashimi plots for individual RNA-seq experiments as well as aggregated plots for groups of ...
Diego Garrido-Martin +2 more
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Direct Lip Lift: The Sashimi Technique
The American Journal of Cosmetic Surgery, 2023The lip lift surgery has emerged as one of the most highly sought-after procedures within the realm of cosmetic clinical practices. While indirect techniques have undergone numerous modifications and garnered extensive attention over time, there has been a notable dearth of published information concerning direct techniques. In this article, we present
Nabil Fakih-Gomez +3 more
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As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure
Food Control, 2014 The presence of inorganic contaminants As, Cd, Cr, Hg and Pb was evaluated in 116 samples of muscles of seafood used for sashimi from Japanese restaurants in Campinas, SP, Brazil.
Marcelo Antonio Morgano +2 more
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Identification and Classification of Sashimi Food Using Multispectral Technology
Proceedings of the 2020 2nd Asia Pacific Information Technology Conference, 2020?Food quality inspection is an essential factor in our daily lives. Food inspection is analyzing heterogeneous food data from different sources for perception, recognition, judgment, and monitoring. This study aims to provide an accurate system in image processing techniques for the inspection and classification of sashimi food damage based on ...
Ismail Parewai +3 more
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Acute gastric pain after eating sashimi
BMJ, 2020This gastroscopy photograph (fig 1) shows a parasitic nematode belonging to the genus Anisakis (2-3 cm long roundworm) that is half embedded within the gastric mucosa of a …
Kotaro Kunitomo, Shigeki Matsubara
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Sashimi NOTES - extraction of bulky specimens in no-scar operations
Minimally Invasive Therapy & Allied Technologies, 2011A major obstacle in no-scar surgery is the extraction of large, bulky or rigid specimen. Thus, a method is needed that allows for extraction of large specimens without situs contamination in women and men. It should enable safe treatment of infectious or malignant disease while preserving pathologic workup.
Wolfram, Lamadé +6 more
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FreshSpec: Sashimi Freshness Monitoring With Low-Cost Multispectral Devices
IEEE Transactions on Mobile ComputingHaiyan Hu, Baichen Yang, Qianyi Huang
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