Results 21 to 30 of about 9,183 (205)
Zhongguo gonggong weisheng, 2022 ObjectiveTo investigate the prevalence and influencing factors of subclinical infection of hepatitis E virus (HEV) in Shanghai community residents for providing evidences to comprehensive prevention and treatment of hepatitis E.MethodsWith multistage ...
Zheng-bin XIAO, Kai-yun CHEN, Lin WANG
doaj +1 more source
Roles of Apoptosis and Autophagy on the Texture of Red Sea Bream Muscle [PDF]
, 2015 One of commercial brands in farmed-products of red sea bream (Pagrus major), named “Date-Madai”, is known to possess hard texture and transparency when served as “Sashimi”.
Harigaya Atsuko +2 more
core +3 more sources
The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood
Microorganisms, 2019 Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity because of their availability in retail stores and the consumers’ perception of convenience.
Sunniva Hoel +2 more
doaj +1 more source
Histamine Fish Poisoning (HFP) in Indonesia: Current status and challenges [PDF]
E3S Web of Conferences, 2022 Histamine fish poisoning (HFP) is one of many global food safety issues experienced by fish industries in both developed and developing countries, in which temperature abuse and mishandling during processing, storage, and distribution were identified as ...
Rachmawati Novalia, Triwibowo Radestya
doaj +1 more source
Investigating the Image of Japanese Food on Intention of Behavior: Indonesian Intention to Visit Japan [PDF]
, 2014 Country-of-Origin Image (COI) has been recognized as a possible factor to influence the image of product especially toward international products. COI occurred due to the consumers behavior which uses the nation image on some international products to ...
Cahyanti, M. M. (Mega) +2 more
core +2 more sources
Scientific Reports, 2020 Seafood is commonly seen in cuisines of the Asia–Pacific regions. The rates and consequences of seafood substitution frauds in Taiwan were elusive. To address this, we conducted a consumer-centered study, collecting seafood dishes and cooking materials ...
Pei-Ying Chen +5 more
doaj +1 more source
Acta Scientiarum: Technology, 2007 O consumo de pescado tem crescido, seja pela maior consciência dos consumidores, seja por estratégias de marketing dos governos. Nesse contexto, destaca-se a culinária japonesa, cuja base principal é o pescado.
Leonardo Gadelha Malta de Moura Filho +5 more
doaj +1 more source
Oral Stings Caused by Sperm Bags of Squid [PDF]
Journal of Clinical and Diagnostic Research, 2020 With the increasing global popularity of Japanese delicacies made of raw seafood, such as sashimi and sushi, sufficient attention should be paid to the conditions caused by raw-food consumption. It is recognised that in ingesting raw squid, bacterial or
Toshinori Iwai +4 more
doaj +1 more source
Asymptomatic gastric anisakiasis detected in gastric cancer screening: A case report
IDCases, 2022 Anisakiasis is a parasitic disease caused by Anisakis simplex and has become an emerging zoonosis as preferences for eating raw or undercooked seafood have become more common. Few case reports of asymptomatic anisakiasis have been published to date. A 79-
Fumiue Harada +11 more
doaj +1 more source
Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives [PDF]
, 2020 There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.).
Aníbal, J., Esteves, Eduardo
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