Fluorescent sensing platform based on green luminescence carbon dots and AuNPs for clenbuterol detection in pork liver
Sign Up to like & getrecommendations! Published in 2022 at "RSC Advances"
DOI: 10.1039/d1ra08724j
Abstract: In this paper, water-soluble green fluorescent carbon dots (G-CDs) were prepared using p-phenylenediamine and glutathione (GSH) as the precursors. The G-CDs exhibit excellent optical properties, and the maximum emission wavelength is located at 522 nm… read more here.
Keywords: sensing platform; pork liver; detection; fluorescent sensing ... See more keywords
Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse
Sign Up to like & getrecommendations! Published in 2023 at "Polish Journal of Food and Nutrition Sciences"
DOI: 10.31883/pjfns/162874
Abstract: Pork liver is a by-product generated daily in large quantities due to the high number of pigs slaughtered and its relatively high weight in relation to the carcass weight. However, it is not widely accepted… read more here.
Keywords: pork liver; microbiological quality; pork livers; pork ... See more keywords
Fluorescence Polarization Immunoassay for Determination of Enrofloxacin in Pork Liver and Chicken
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24244462
Abstract: Enrofloxacin (ENR) is a widely used fluoroquinolone (FQ) antibiotic for antibacterial treatment of edible animal. In this study, a rapid and highly specific fluorescence polarization immunoassay (FPIA) was developed for monitoring ENR residues in animal… read more here.
Keywords: liver chicken; fluorescence polarization; pork liver; enrofloxacin ... See more keywords
Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability
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DOI: 10.3390/nu13041332
Abstract: Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed.… read more here.
Keywords: pork liver; effect; stability; gastrointestinal digestion ... See more keywords