Results 121 to 130 of about 6,575 (162)

Honeysuckle as a Bio-Enhancer in <i>Monascus purpureus</i> Fermentation: Synergistic Improvement of Monacolin K Yield and Flavor Complexity. [PDF]

Foods
Ablimit A, Zhai Y, Chen M, Sun Q, Liu W, Zhai D, Dong L, Huang A, Sun B, Wang C, Zhang C.   +10 more
europepmc   +1 more source

Effect of γ-Heptalactone on the Morphology and Production of Monascus Pigments and Monacolin K in Monascus purpureus. [PDF]

J Fungi (Basel), 2022
Shi R, Luo Q, Liu Y, Chen W, Wang C.
europepmc   +1 more source

Anti-aging potential of <i>Monascus purpureus</i> pigments in skin care. [PDF]

Pharm Biol
Rungruang R, Panichakul T, Peasura N, Kongruang S.   +3 more
europepmc   +1 more source

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation. [PDF]

Food Sci Nutr, 2021
Abdollahi F, Jahadi M, Ghavami M.
europepmc   +1 more source

Primer reporte de Monascus purpureus en ensilaje de maíz avena, triticale y alfalfa

, 2019
Monascus purpureusis used in the food industry as a natural pigment, mainly by Asian countries; however, this fungus produces a mycotoxin called citrinin, which causes diseases such as hepatotoxicity, teratogenicity, tumors and mutations, in mammals ...
Hernández Pérez, Anselmo, Quezada Tristán, Teódulo, Velázquez Guerrero, Jazmín Janet, Delgado Ortiz, Juan Carlos, Ochoa Fuentes, Yisa María, Cerna Chávez, Ernesto   +5 more
core  

Experimental and molecular docking evidence for the protective role of Monascus purpureus red pigments against hydroxyapatite nanoparticle-induced testicular injury in male rats. [PDF]

Sci Rep
Sadek DI, Yousef MI, El-Tabakh MAM, Hussein AA, Kamel MA, El Wakil A.   +5 more
europepmc   +1 more source

Production of antioxidative activity compounds from shiitake stipes and distillers? grains by Monascus purpureus CWT715

, 2009
[[abstract]]Abstract Monascus purpureus (M. purpureus) is a species of mold that is traditionally and widely used in China and is vital in the production of fermented foods.
Tasi Ya Mei
core  

Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase. [PDF]

Front Microbiol, 2022
Zhao J, Xu Y, Lu H, Zhao D, Zheng J, Lin M, Liang X, Ding Z, Dong W, Yang M, Li W, Zhang C, Sun B, Li X.   +13 more
europepmc   +1 more source

PENGARUH KONSENTRASI INOKULUM Monascus purpureus TERHADAP PRODUKSI PIGMEN PADA SUBSTRT TEPUNG BIJI NANGKA (Artocarpus heterophyllus)

, 2014
Penggunaan pewarna sintetis memiliki berbagai efek negatif terhadap kesehatan manusia. Pigmen yang dihasilkan dari kapang Monascus purpureus dapat digunakan sebagai alternatif pewarna alami makanan. Telah dilakukan penelitian tentang pengaruh konsentrasi
M.Si., Kusnadi, Yuliani, Lia Amelia, Hamdiyati, Yanti   +2 more
core  

Remodeling of Bamboo (<i>Phyllostachys edulis</i>) Shoot Polysaccharides by <i>Monascus purpureus</i> Fermentation Enhances Antioxidant Protection in Caco-2 Cells. [PDF]

Foods
Long F, Hu Z, Luo H, Chu Z, Li S, Zhou Y, Li A, Luo F.   +7 more
europepmc   +1 more source