Results 71 to 80 of about 1,463 (203)

The potential, strategies, and challenges of Monascus pigment for food application

Frontiers in Sustainable Food Systems, 2023
The demand for dyes from natural sources to substitute synthetic dyes for application in the food industry has been continuously increasing due to some synthetic dyes being associated with several problems, including hypersensitivity, carcinogenesis, and
Mariana Buranelo Egea, Luciana Arantes Dantas, Tainara Leal de Sousa, Alan Gomes Lima, Ailton Cesar Lemes   +4 more
doaj   +1 more source

Demystifying fungal systematics: A gateway to fungal literacy and societal/ecological relevance through familiar species

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 499-515, March 2026.
Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana, Francis Martin, Rasmus Kjøller, Toby Spribille, Garima Singh   +4 more
wiley   +1 more source

Effect of aeration on orange and red monascus pigments production.

, 2018
Dotted bars: orange moanscus pigments. Checkboard bars: red monascus pigments.
Ahmed Hussein (683680), Mohamed N. Hussein (6065657), Amira M. Embaby (3592067)   +2 more
core   +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

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

Optimization and kinetic study of pigments production on solid state fermentation using oil palm frond by monascus purpureus ftc 5357 [PDF]

, 2021
Monascus sp. produce useful Monascus pigments that widely used in food industry. Extensive study available on Monascus sp. in solid-state fermentation (SSF) using shake flask, however, cultivation of Monascus sp.
Nur Fathin Shamirah, Daud
core  

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

In Silico Study on Testing Antidiabetic Compounds Candidate from Azaphilone Mold Monascus sp.

Microbiology Indonesia, 2020
Monascus sp. is a mold that is used for rice fermentation so that the brown rice is produced (Red Mold Rice) or Angkak. This rice has long been used on Asian food and traditional medicine.
Anna Yuliana, Hilman Fitriaji S P, Khofi Siti Mukhaufillah , Lina Rahmawati Rizkuloh   +3 more
doaj   +1 more source

Revisiting Cholesterol‐Lowering Nutraceuticals and Functional Foods: Mechanistic Insights Into Cholesterol Homeostasis and Gut Microbiota

Food Chemistry International, Volume 1, Issue 3, Page 265-293, September 2025.
Mechanistic Insights into Cholesterol Homeostasis and Gut Microbiota. ABSTRACT The gut microbiota acts as a crucial intermediary between diets and human health. The accumulating evidence suggests that gut microbiota may play a significant role in cholesterol metabolism.
Xiaoxuan Zhang, Huafang Ding, Wensen He, Shouhe Huang, Lin Lei   +4 more
wiley   +1 more source

New Insights Into the Use of Cereals and Pseudocereals in Fermented Beverages: Trends, Challenges, and Innovations

eFood, Volume 6, Issue 4, August 2025.
This review explores cereals and pseudocereals in fermented beverages, highlighting trends, challenges, and innovations supporting health, sustainability, and gluten‐free brewing. ABSTRACT Nowadays, cereals and pseudocereals are crucial in producing fermented drinks, conferring their nutritional, functional, and sensory properties.
Amal Sudaraka Samarasinghe, Fabiola Fernando, Kerthika Devi Athiyappan, Baojun Xu, Abu Saeid   +4 more
wiley   +1 more source