Results 161 to 170 of about 9,183 (205)
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Food Research International, 2023
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-
Jing Jing Wang +2 more
exaly +2 more sources
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-
Jing Jing Wang +2 more
exaly +2 more sources
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.
Yi-Ming Huang, Chuan-Liang Hsu
exaly +2 more sources
Food Research International, 2022
For a delicacy food that it is not routinely consumed, the criteria by which consumers determine whether they like it may not be clear. For such foods, it is highly likely that external cues, such as information, play an important role in sensory ...
Soo-Hyun Lee, Jae-Hee Hong
exaly +2 more sources
For a delicacy food that it is not routinely consumed, the criteria by which consumers determine whether they like it may not be clear. For such foods, it is highly likely that external cues, such as information, play an important role in sensory ...
Soo-Hyun Lee, Jae-Hee Hong
exaly +2 more sources
International Journal of Food Microbiology, 2022
The primary seafood-borne pathogen Vibrio parahaemolyticus seriously threats the health of consumers preferring raw-fish products, becoming a global concern in food safety.
Haizhen Mo Haizhen Mo, Jintae Lee
exaly +2 more sources
The primary seafood-borne pathogen Vibrio parahaemolyticus seriously threats the health of consumers preferring raw-fish products, becoming a global concern in food safety.
Haizhen Mo Haizhen Mo, Jintae Lee
exaly +2 more sources
Chemosphere, 2021
Fish consumption is one of the major ways through which humans receive exposure to mercury (Hg). The existing forms of Hg in food, particularly Hg bound to proteins, may affect the absorption of Hg by humans and subsequently its potentially toxic effects.
Lihong Liu, Bin He, Tian-Gang Luan
exaly +2 more sources
Fish consumption is one of the major ways through which humans receive exposure to mercury (Hg). The existing forms of Hg in food, particularly Hg bound to proteins, may affect the absorption of Hg by humans and subsequently its potentially toxic effects.
Lihong Liu, Bin He, Tian-Gang Luan
exaly +2 more sources
Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon ( Salmo salar ) and Pacific ...
H. Jung, Seul-Ki Lee, Jungmin Oh
semanticscholar +2 more sources
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
Nabil Fakih-Gomez +3 more
semanticscholar +1 more source
Sashimi-Bot: Autonomous Tri-manual Advanced Manipulation and Cutting of Deformable Objects
arXiv.orgAdvanced robotic manipulation of deformable, volumetric objects remains one of the greatest challenges due to their pliancy, frailness, variability, and uncertainties during interaction. Motivated by these challenges, this article introduces Sashimi-Bot,
Sverre Herland +11 more
semanticscholar +1 more source
DETECTION OF Salmonella sp. IN PACKAGED SALMON SASHIMI FROM SEVERAL RETAIL OUTLETS IN BANDUNG CITY
Jurnal Perikanan UnramSashimi merupakan kuliner khas Jepang berupa irisan ikan mentah. Penelitian ini bertujuanuntuk mengetahui potensi cemaran bakteri Salmonella sp.
Balqis Aliya Zain +3 more
semanticscholar +1 more source