Results 51 to 60 of about 5,240 (167)

Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates [PDF]

, 2015
Monascus-fermented products are widely consumed in Asian countries as food colorant, preservative, supplements and in traditional medicine. Whole sorghum grain, dehulled sorghum grain and sorghum bran are potential substrates for solid state fermentation
Srianta, Ignatius, Harijono, .
core   +2 more sources

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

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

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

Effects and Mechanism of Blue Light on Monascus in Liquid Fermentation

Molecules, 2017
The effect of light on Monascus and the underlying mechanism have received a great deal of interest for the industrial application of Monascus pigments. In this study, we have examined the effects of blue light on the culture morphology, mycelium growth,
Xiaowei Zhang, Wenqing Liu, Xiying Chen, Junhui Cai, Changlu Wang, Weiwei He   +5 more
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

Recent research and development of Monascus fermentation products [PDF]

, 2014
Monascus fermentation products (MFPs) have been widely used by people mainly in Asian countries for many centuries as food colorant, preservative, food supplement and traditional medicine.
Xu, Gan Rong, Zhang, Bo Bo, Sen, Sukanta Kumar, Srianta, Ignatius, Blanc, Philippe J, Nugerahani, Ira, Ristiarini, Susana   +6 more
core   +1 more source

Effect of Monascus-fermented Moringa oleifera on production performance, carcass characteristics, and meat quality attributes in broilers

Poultry Science
This study investigated the production performance, carcass characteristics, and meat quality attributes of broilers fed with different doses of Monascus-fermented Moringa oleifera leaves.
Yaotian Fan, Jiahao Zhu, Yuechun Ni, Junyi Luo, Ting Chen, Jiajie Sun, Yongliang Zhang, Qianyun Xi   +7 more
doaj   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source