Quality evaluations of canned sardines.

Quality of Health IT Evaluations.

Health IT evaluation studies have often been found to be of limited quality. To address this problem, several guidelines and frameworks have been developed as tools to support improvement of the quality of evaluation studies. In this contribution, we review available guidelines and then present the Good Evaluation Practice Guideline in Health Informatics (GEP-HI) in more detail. GEP-HI is a com...

Lateralisation helps sailfish snatch sardines.

All animals have an effect on the environment, but some key species – called ecosystem engineers – can have a particularly large influence. Their impact can be positive, by creating and maintaining habitats and increasing biodiversity, but they can also be negative, by destroying habitats and reducing biodiversity. Interestingly, the magnitude of the effect that an ecosystem engineer has on the...

Improving canned food quality with variable retort temperature processes

Canned foods have a long history and are likely to remain popular for the foreseeable future owing to their convenience, long shelf life and economy. Thermal sterilization of canned foods is such a mature technology that it might be supposed that there is little potential for further development but, in fact, the technology continues to evolve. Recent developments have been directed towards bet...

Quality Assessment of Sardines during Storage by Measurement of Fluorescent Compounds

Canned Lightsources

Complex luminaries and lamp geometries can greatly increase the realism of synthetic images. Unfortunately, the correct rendering of illumination from complex lamps requires costly global illumination algorithms to simulate the indirect illumination reflected or refracted by parts of the lamp. Currently, this simulation has to be repeated for every scene in which a lamp is to be used, and even ...