Results 21 to 30 of about 5,240 (167)
Applied Food Biotechnology, 2020 Background and objective: Monascus purpureus is a filamentous fungus with ability to produce pigments with therapeutic properties. Red pigments are especially used as additives, antioxidants, preservatives and substitutions for nitrites in food ...
Hadiseh Keivani +2 more
doaj +1 more source
Bioaktivitas Produk Fermentasi Monascus [PDF]
, 2015 Monascus-fermented product has been used traditionally in Asian countries as food and medicine. Traditionally, Monascus-fermented rice was produced with cultivate Monascus sp. on steamed rice medium. During fermentation, Monascus sp.
Kardono, Leonardus Broto S. +2 more
core +1 more source
, 2007 Kvasci vrste Monascus fermentirajući rižu proizvode crvene, ljubičaste i žute pigmente. Bojila se zajedno s podlogom ili izdvojena koriste za bojenje namirnica, ali i kao osnova za razne vrste pripravaka tradicionalne istočno Azijske medicine.
Katalenić, Marijan
core +3 more sources
PLoS ONE, 2022 Monascus is a filamentous fungus that is widely used for producing Monascus pigments in the food industry in Southeast Asia. While the development of bioinformatics has helped elucidate the molecular mechanism underlying metabolic engineering of ...
Song Zhang +3 more
doaj +2 more sources
Analisa Pigmen Monascus yang Ditumbuhkan Pada Berbagai Varietas Bebas [PDF]
, 2023 Monascus sp. adalah salah satu organisme multiseluler yang mampu menghasilkan pigmen alami. Monascus dapat tumbuh di media yang mengandung pati. Penelitian ini bertujuan untuk menganalisa jenis-jenis pigmen yang dihasilkan oleh Monascus sp.
Hayuningrat Al-janati, Fitri
core +1 more source
Optimization of Monascus Pigment Production on Date Waste Substrates Using Solid State Fermentation
Applied Food Biotechnology, 2021 Background and Objective: Monascus purpureus can produce pigments with light yellow to dark red colors. It includes several health properties. In this study, a low-cost process has been developed for the production of natural pigments from filamentous ...
Mahshid Asghari +3 more
doaj +1 more source
Monascus sanguineus May Be a Natural Nothospecies
Frontiers in Microbiology, 2020 The genus Monascus has important economic and ecological values. In 2016, we isolated a strain M. sanguineus. After studying the phylogenetic relationship of Monascus, we believe that M.
Yatao He +6 more
doaj +1 more source
Monascus-fermented dioscorea enhances oxidative stress resistance via DAF-16/FOXO in Caenorhabditis elegans. [PDF]
PLoS ONE, 2012 BACKGROUND: Monascus-fermented products are mentioned in an ancient Chinese pharmacopoeia of medicinal food and herbs. Monascus-fermented products offer valuable therapeutic benefits and have been extensively used in East Asia for several centuries ...
Yeu-Ching Shi +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
Estudo da produção de metabólitos secundários por Monascus ruber CCT 3802 em cultivo submerso [PDF]
, 2005 O impacto visual é elemento de decisão na escolha de um alimento e a indústria alimentícia utiliza-se de corantes para deixar os alimentos potencialmente mais atrativos.
Sá, Renata Anselmo de
core