Results 41 to 50 of about 4,245 (216)
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
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
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
Isolation and characterization of a strain of Klebsiella pneumoniae with citrinin-degrading activity
, 2014 Monascus-fermented products have been widely used in Taiwan and other Asian countries as health foods. Unfortunately, many Monascus strains concurrently produce trace amounts of toxic citrinin.
Mau, J.L. +4 more
core +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
pigments and the mycotoxin citrinin
, 2019 Monascus purpureus was grown in submerged liquid culture using ammonium sulfate, sodium nitrate, and peptone as nitrogen sources while initial medium pH was adjusted to 2.5, 5.5, 6.5, or 8.0.
Matej Patrovsky +7 more
core +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
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 +9 more
doaj +1 more source