Results 171 to 180 of about 9,025 (227)
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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 +2 more
semanticscholar +3 more sources
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
openaire +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
Pathology in the kitchen: A playful outreach with tuna sashimi.
Medical EducationMasao Nishiya, Naoki Yanagawa
semanticscholar +2 more sources
Social Science Research Network, 2022
Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without ice ...
H. Dien +4 more
semanticscholar +1 more source
Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without ice ...
H. Dien +4 more
semanticscholar +1 more source
Journal Mechanical and Manufacture Technology (JMMT)
Industri pengolahan ikan di Indonesia menghadapi tantangan dalam mempertahankan kualitas produk, khususnya pada produk sashimi dari ikan makarel yang bernilai ekonomi tinggi.
Mukhammad Mufid, Hasan Bashori
semanticscholar +1 more source
Industri pengolahan ikan di Indonesia menghadapi tantangan dalam mempertahankan kualitas produk, khususnya pada produk sashimi dari ikan makarel yang bernilai ekonomi tinggi.
Mukhammad Mufid, Hasan Bashori
semanticscholar +1 more source
Arsenic-Containing Lipids Are Natural Constituents of Sashimi Tuna
Environmental Science & Technology, 2010Arsenic occurs naturally in many types of seafood as water- and fat-soluble organoarsenic compounds. Although water-soluble compounds have been well characterized, the fat-soluble compounds, so-called arsenolipids, have until recently remained unknown.
Taleshi, Mojtaba S. +6 more
openaire +3 more sources
Revista Ibero-Americana de Humanidades, Ciências e Educação
O sushi e o sashimi, pratos japoneses que ganharam enorme popularidade global e no Brasil, são particularmente suscetíveis à contaminação microbiana. Essa vulnerabilidade se deve ao uso de pescados crus ou minimamente processados, tendo o risco agravado ...
Thyago Matheus Wojcik +1 more
semanticscholar +1 more source
O sushi e o sashimi, pratos japoneses que ganharam enorme popularidade global e no Brasil, são particularmente suscetíveis à contaminação microbiana. Essa vulnerabilidade se deve ao uso de pescados crus ou minimamente processados, tendo o risco agravado ...
Thyago Matheus Wojcik +1 more
semanticscholar +1 more source
Journal of Cosmology and Astroparticle Physics
We combine the semi-analytical structure formation model, SASHIMI, which predicts subhalo populations in collisionless, cold dark matter (CDM), with a parametric model that maps CDM halos to self-interacting dark matter (SIDM) halos. The resulting model,
Shin’ichiro Ando +4 more
semanticscholar +1 more source
We combine the semi-analytical structure formation model, SASHIMI, which predicts subhalo populations in collisionless, cold dark matter (CDM), with a parametric model that maps CDM halos to self-interacting dark matter (SIDM) halos. The resulting model,
Shin’ichiro Ando +4 more
semanticscholar +1 more source