Results 111 to 120 of about 2,435 (169)
, 2010 [[abstract]]Metabolic syndrome is a cluster of disorders, including hypertension, hyerinsulinemia, insulin resistance and hypertriglyceridemia that increase for type 2 diabetes. Natural antioxidants were reported to ameliorate metabolic syndrome. Studies
Han-Tsung Kuo
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, 2016 A species delimitation analysis within Monascus spp. using Arbitrary Primer Polymerase Chain Reaction (AP PCR) DNA fingerprint was carried out. This is one of the methods used for identification and discrimination of bacterial strains within the same ...
Julistiono, H. (Heddy) +1 more
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PENGUKURAN ZAT WARNA Monascus purpureus MENGGUNAKAN LCMS
, 2020 The formation of Monascus purpureus color-substance, as the result of solid fermentation, had been studied by using IR64 rice as a substrate. The formation of color substance had been measured by extracting the sample using 80% methanol which had ...
Yuliana, Anna
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Stability of Monascus Pigment Produced by Monascus sp. MK2
Journal of Life Science, 2013 Chun-Pyo Jeon +2 more
openaire +2 more sources
Quality and acceptability of Monascus biopigment beverage
, 2016 The study aimed to develop a Monascus biopigment beverage, which was made from the extract of Monascus-fermented rice, and evaluate its quality and acceptability as a functional drink.
Reginio, F. C. +2 more
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Studies on the Physicochemical Changes of Monascus Egg product
, 2007 利用紅麴菌發酵所產生的酵素、香味物質等，除可使產品具有特殊的風味及顏色，還含有monacolin K、monascidin和其他尚未證實的生物活性物質。本研究擬探討三種不同配方製做之紅糟（Monascus chiu-niang）對於紅麴蛋製造過程中理化學變化的影響，進而評估紅麴蛋的最佳製作方法，以開發一為台灣民眾所接受之紅麴醃漬蛋產品。 紅糟之可滴定酸度，在60天之醃漬期中會隨著天數的增加而有上升的情形；三種紅糟其pH值在紅麴蛋醃漬期間維持在4.58~5.81之間，且配方I ...
張淑美, Chang, Sue-Mei
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, 2012 Monascus purpureus is traditionally known as red yeast rice in East Asia particularly in China and Japan. Red yeast rice has been used in China for centuries as food, food colorant, medicine as well as preservative. Monascus purpureus and its mutant were
Deepika, K.
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Use of Monascus in organic acid production
, 2012 The present invention provides tools and methods for producing organic acids using strains of Monascus which are tolerant to high organic acid concentrations at low ...
Eggink, G. +4 more
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