Results 31 to 40 of about 2,684 (181)

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, Muhammad Nur Cahyanto, Jaka Widada, Endang Sutriswati Rahayu   +3 more
doaj   +1 more source

Genomic and Chemical Investigation of Bioactive Secondary Metabolites From a Marine-Derived Fungus Penicillium steckii P2648

Frontiers in Microbiology, 2021
Marine fungi of the genus Penicillium are rich resources of secondary metabolites, showing a variety of biological activities. Our anti-bacterial screening revealed that the crude extract from a coral-derived fungus Penicillium steckii P2648 showed ...
Guangshan Yao, Xiaofeng Chen, Huawei Zheng, Danhua Liao, Danhua Liao, Zhi Yu, Zhi Yu, Zonghua Wang, Zonghua Wang, Jianming Chen   +9 more
doaj   +1 more source

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

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Silver/Chitosan Nanocomposites: Preparation and Characterization and Their Fungicidal Activity against Dairy Cattle Toxicosis Penicillium expansum

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, Kamel A. Abd-Elsalam, Ashwag Shami, Ernest Said-Galive, Eleonora V. Shtykova, Alexander V. Naumkin   +5 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, Despoina Pantazi   +1 more
wiley   +1 more source

Development of an Enzyme-Linked Immunosorbent Assay Based on a Monoclonal Antibody for the Rapid Detection of Citrinin in Wine. [PDF]

Foods
The ingestion of food contaminated with citrinin (CIT) poses a variety of health risks to humans and animals. The immunogens (CIT-COOH-BSA, CIT-H-BSA) and detection antigen (CIT-COOH-OVA, CIT-H-OVA) were synthesised using the active ester method (-COOH ...
Yang X, Qu Y, Wang C, Wu L, Hu X.
europepmc   +2 more sources

Evaluating the combined toxicity of Penicillium mycotoxins in absorption, metabolism, and excretion systems

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6523-6534, 30 August 2026.
Abstract BACKGROUND Penicillium mycotoxins, including ochratoxin A (OTA), citrinin (CIT), and cyclopiazonic acid (CPZ), frequently co‐occur in food commodities, contributing to chronic low‐level dietary exposure. However, current risk assessments often consider these toxins individually, overlooking potential interaction effects.
Carolina Sousa Monteiro, Eugénia Pinto, Miguel A Faria, Sara C Cunha   +3 more
wiley   +1 more source

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Czech Journal of Food Sciences, 2019
Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar).
Pramuan Saithong, Wanida Tewaruth Chitisankul, Supachai Nitipan   +2 more
doaj   +1 more source

Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg, Petra Pasonen, Hanna‐Leena Alakomi, Johanna Suomi   +3 more
wiley   +1 more source