Results 71 to 80 of about 2,435 (169)

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

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Efeito dos resíduos de café seco e fermentado por Monascus ruber no metabolismo de camundongos Apo E Effect of dry coffee residues fermented with Monascus ruber on the metabolism of Apo E mice

Arquivos Brasileiros de Cardiologia, 2012
FUNDAMENTO: A aterosclerose é uma doença inflamatória crônica de origem multifatorial que ocorre em resposta à agressão endotelial. O fungo Monascus ruber apresenta atividade hipocolesterolêmica e polifenóis presentes no resíduo de café apresentam ...
Larissa Froede Brito, Lívia Dias de Queirós, Maria do Carmo Gouveia Peluzio, Sônia Machado Rocha Ribeiro, Sérgio Luis Pinto da Matta, José Humberto de Queiroz   +5 more
doaj  

Optimization of fermentation process conditions of polyphenol⁃enriched highland barley monascus rice and its antioxidant activity research

Shipin yu jixie
ObjectiveThis study aimed to provide the basis for the development of highland barley monascus food.MethodsUsing highland barley as raw material, the suitable monascus strains with rich polyphenols were screened out, and the fermentation process of ...
WU Haiyu, HE Bingtao, YANG Jing, FAN Meixiang, DANG Bin   +4 more
doaj   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Screening, Characterization and Mutagenesis Breeding of Monascus Isolates with High Esterification Activity

Foods
Esters are predominant fragrance components in various traditional fermented foods. Hongqu rice wine, a beverage gaining popularity among young consumers in China, largely owes its aromatic profile to esterases derived from Monascus species.
Chen Zhou, Shuran Yang, Xingche Zhu, Xiaoxi Li, Jing Li, Zhenghui Lu   +5 more
doaj   +1 more source

Response surface methodology in optimization of γ-aminobutyric acid fermentation conditions by Monascus

Siliao yanjiu, 2021
The experiment was to study the fermentation process of solid-state fermentation of Monascus to produce γ-aminobutyric acid. Seven strains of Monascus were used as the starting strains, and studies have shown that Monascus purpureus ZH2 was a high-yield ...
Hong-bo XING, Gan-rong XU, Dong-jiao NI, Hong-sheng LI, Han-liang SONG, Xiao-yun XIAO, Qiu-yong LU, Xin-hua ZOU   +7 more
doaj  

Enhanced Production of Astaxanthin and Zeaxanthin by Paracoccus Sp. LL1 Through Random Mutagenesis

Biotechnology and Applied Biochemistry, Volume 73, Issue 1, Page 255-265, February 2026.
ABSTRACT Astaxanthin, a high‐value carotenoid with potent antioxidant and anti‐inflammatory activities, is increasingly in demand in various industries. This study reports the successful enhancement of astaxanthin and zeaxanthin production in Paracoccus sp. LL1 through random mutagenesis using ethyl methanesulfonate (EMS).
Anoth Maharjan, Beom Soo Kim
wiley   +1 more source

Flavor Quality and Lipid-Lowering Function of Mixed Fermented Pu-erh Tea with Various Monascus Species

Foods
As a potential raw material with a variety of bioactive compounds, Pu-erh raw tea can produce rich flavor and health benefits through natural fermentation or microbial fermentation in traditional processing.
Xiaomin Chen, Yao Hu, Zhen Zeng, Xu Zhang, Yahui Huang   +4 more
doaj   +1 more source

Uncovering the Key Factors Influencing Phytochemical and Phytopharmacological Properties During Medicinal Plant Processing

eFood, Volume 7, Issue 1, February 2026.
From farm to pharma, this review details the engineering of quality in medicinal plants through a science‐driven approach: it first elucidates how genetic and environmental factors inscribe the plant's phytochemical and phytopharmacological profile before harvest, and then dissects the postharvest techniques and technologies—chemical and thermal pre ...
Elyas Aryakia
wiley   +1 more source