Results 41 to 50 of about 2,757 (181)
Production and analysis of citrinin in corn [PDF]
Applied and Environmental Microbiology, 1978 A convenient method for the production and analysis of citrinin in corn is described. Up to 2.964 g of citrinin can be produced by Penicillium citrinum per kg of corn by harvesting on day 21 or later. The analysis method has a lower detection limit of 0.25 ppm. Heating citrinin-contaminated corn destroys citrinin but may produce another toxin instead.
L K, Jackson, A, Ciegler
openaire +2 more sources
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringRed mold rice (RMR), a fermented product from Monascus purpureus, is traditionally used as a natural dye and flavor enhancer. The fermentation process produces various secondary metabolites, including pigments with antioxidant properties and citrinin ...
Susana Ristiarini +3 more
doaj +1 more source
BMC Genomics, 2007 Background Mycotoxins are fungal secondary metabolites commonly present in feed and food, and are widely regarded as hazardous contaminants. Citrinin, one of the very well known mycotoxins that was first isolated from Penicillium citrinum, is produced by
Nobumasa Hitoshi +8 more
doaj +1 more source
Toxins, 2021 The development of incurred reference materials containing citrinin (CIT) and their successful application in a method validation study (MVS) in order to harmonize CIT determination in food and food supplements are demonstrated.
Emmanuel K. Tangni +5 more
doaj +1 more source
Chemical Engineering Transactions, 2015 Effects of carbon source, nitrogen source, and pH value and culture volume on red pigment and citrinin production by fermentation of Monascus ruber were investigated in this study. In order to improve the yield of red pigment and to reduce the production
Z.G. Zhou, H.Z. Guo, C.Y. Xie
doaj +1 more source
Food Safety and Health, EarlyView.The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley +1 more source
Pengaruh Penambahan Laurat dan Glisin terhadap Nilai Warna dan Kadar Sitrinin Angkak
Agritech, 2019 Angkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, which ...
Susana Ristiarini +3 more
doaj +1 more source
Bioactive Natural Products in Cardiovascular Disease: Focus on Thrombotic Events
Phytotherapy Research, EarlyView.An overview of the role of natural products (NP) in cardiovascular disease prevention, highlighting key mechanisms of action: including antiplatelet, antithrombotic, anti‐inflammatory, and antioxidant effects. Additionally, it illustrates the integration of diet–drug interactions, nutritional epigenetics, and the role of artificial intelligence in ...
Maria Nektaria Magkoulia +1 more
wiley +1 more source
Effect of a magnetic field on the production of
Food PhysicsThis study aims to elucidate the influences of magnetic fields (MFs) on the production of Monascus pigments (MPs) and citrinin by modulating both the intracellular and extracellular iron content in Monascus purpureus .
Yang Yang +6 more
doaj +1 more source
Journal of Fungi, 2020 This work aimed to evaluate the fungicide activity of chitosan-silver nanocomposites (Ag-Chit-NCs) against Penicillium expansum from feed samples. The physicochemical properties of nanocomposites were characterized by X-ray fluorescence analysis (XRF ...
Mousa A. Alghuthaymi +5 more
doaj +1 more source