Results 51 to 60 of about 2,435 (169)

Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos

Shipin yu jixie
ObjectiveTo improve the utilization of Poria cocos resources.MethodsThis paper employs cellulase and xylanase in combination with Monascus for the solid-state fermentation of Poria cocos, and measures the changes in the content of alkali-soluble ...
PENG Cancan, LIU Tao, DENG Junjie, ZHOU Bo   +3 more
doaj   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Isolasi, Identifikasi Pigmen, dan Analisis Aktivitas Antioksidan Pigmen Monascus

, 2020
Monascus is a type of organism that can produce natural pigments. Monascus pigments have been widely used in the food and pharmaceutical industries. Besides having natural pigments, Monascus also contains antioxidants as preventing of the free radicals ...
Putri, Isnaini K., Puspita, Dhanang, Fitri H. Al-Janati, Isnaini K. Putri, Milka M. Mulyanto, Mulyanto, Milka M., Dhanang Puspita, Al-Janati, Fitri H.   +7 more
core   +1 more source

Potential Hypoglycemic, Hypolipidemic, and Hypouricemic Bioactive Components From Ampelopsis grossedentata Explored by Affinity Ultrafiltration With Three Enzyme Targets

eFood, Volume 7, Issue 2, April 2026.
By integrating bioaffinity ultrafiltration coupled with HPLC‐MS/MS, this study identified quercetin, myricetrin, dihydromyricetin, and taxifolin from Ampelopsis grossedentata as key inhibitors of α‐glucosidase, pancreatic lipase, and xanthine oxidase, highlighting the promising potential of A.
Siyang Mao, Chu Chu, Yanzhi Xiong, Mengjia Xu, Jian Yang, Mingquan Guo   +5 more
wiley   +1 more source

Optimization of fermentation conditions for Monascus water-soluble red pigment from soy sauce residues by response surface methodology [PDF]

Zhongguo niangzao
Aiming at the resource utilization of soy sauce residue and the demand for low-cost production of water-soluble Monascus red pigment, the research on the optimization of liquid fermentation conditions of soy sauce residue by Monascus were carried out. In
ZHANG Xinfeng, WANG Xuan, HU Chenyang, WANG Weiping
doaj   +1 more source

Fortifying Honey: The Effects of Blackcurrant Puree on Functional and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Honey can serve as a matrix for the development of different functional formulations and food products by adding other plant‐based ingredients. This can further promote consumer acceptance and health‐beneficial value, but also improve product stability. In this case, honey was mixed with a phenolic‐rich blackcurrant puree.
Michał Halagarda, Justyna Syguła‐Cholewińska, Marcin Laskoś, Katarzyna Kowa‐Halagarda, Sascha Rohn   +4 more
wiley   +1 more source

Considerations Regarding the Cytotoxicity of Certain Classes of Fungal Polyketides—Potential Raw Materials for Skincare Products for Healthy and Diseased Skin

Pharmaceutics
Background: This study investigates the cytotoxicity of microbial polyketides biosynthesized by Monascus species through both in silico and in vitro approaches.
Daniela Albisoru, Nicoleta Radu, Raluca Senin, Mihai Dan Caramihai, Mihaela Begea, Oksana Mulesa, Viviana Roman, Marinela Bostan   +7 more
doaj   +1 more source

Determination of Biological Activity of Monascus Cheese and Screening of ACE Inhibitory Peptides [PDF]

Shipin Kexue
This study aimed to investigate the impact of Monascus on bioactive peptides, particularly angiotensin-converting enzyme (ACE) inhibitory peptides, during cheese maturation.
JIA Xiangfei, ZHENG Yuanrong, LIU Zhenmin, WU Hanqing, ZHOU Yangyang
doaj   +1 more source

Natural‐based antioxidants in cosmeceuticals: Extraction, bioavailability and skin ageing applications

International Journal of Cosmetic Science, Volume 48, Issue 2, Page 394-427, April 2026.
Natural antioxidants from plants, fruits, seeds and fungi combat ageing by neutralizing free radicals, boosting collagen and protecting against UV damage. Enhanced by green extraction and smart delivery systems, they offer powerful anti‐inflammatory and antimicrobial benefits.
Hossein Omidian, Arnavaz Akhzarmehr, Charise Dallazem Bertol   +2 more
wiley   +1 more source

Raw citrus by‐product valorization: unlocking the potential of biotransformation by Talaromyces amestolkiae to obtain cellulolytic enzymes and natural colorants

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 806-816, March/April 2026.
Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima, Heitor B. S. Bento, Flávio Pereira Picheli, Fernanda de Oliveira, Almiro Pires da Silva Neto, Danielle Biscaro Pedrolli, Fernando Masarin, Silvio Silvério da Silva, Valéria Carvalho Santos‐Ebinuma   +8 more
wiley   +1 more source