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In order to achieve high quality production of vitamin E and plant sterols, it is necessary to conduct rapid and accurate detection of fungal toxins in their production raw material (vegetable oil deodorizer distillate, VODD). In this study, the flower-like biomimetic enzyme of silver-doped ZnO was synthesized through wet chemical method and in-situ reduction method. Based on above work, a flower-like biomimetic enzyme modified glass carbon electrode was fabricated, and its excellent detection capability against fungal toxins zearalenone was confirmed through electrochemical analysis.

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Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat.

J Food Sci Technol

January 2025

Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, SP 13635-900 Brazil.

Ivermectin (IVM) is one of the most widely used antiparasitic drugs worldwide and has become the drug of choice for anthelmintic and tick treatment in beef cattle production. Drugs used in production animals requires a withdrawal period after treatment to avoid residual concentrations above the defined maximun residue level (MRL). The aims of this study were to quantify the residue level of IVM in different muscles of cattle at several different time periods following 1% or 3.

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Sustainability and environmental protection are reshaping industries, including construction, where sustainability plays a crucial role in its influence on global resource consumption and waste management. The current study has developed a reusable cement material by photo-chemical surface modification of marble powder, achieved by reacting glycidyl methacrylate with carbonate functionality. This innovative modified marble powder boosts the reusability of construction materials, unlocking new possibilities for sustainable building practices.

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Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky.

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As global demand for meat continues to rise, alternative and sustainable methods of production are being explored. Cultivated meat (CM) is one such alternative that holds potential for sustainable production with less environmental impact. This study develops an approach to evaluate CM production based on agricultural feedstock.

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