Results 41 to 50 of about 6,575 (162)

PENGUKURAN ZAT WARNA Monascus purpureus MENGGUNAKAN LCMS [PDF]

, 2020
The formation of Monascus purpureus color-substance, as the result of solid fermentation, had been studied by using IR64 rice as a substrate. The formation of color substance had been measured by extracting the sample using 80% methanol which had ...
Yuliana, Anna
core  

Essential and toxic elements intake from botanical extracts: a probabilistic risk–benefit evaluation within the Italian dietary context

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4060-4072, May 2026.
Abstract BACKGROUND Botanical extracts are widely consumed for their claimed health benefits, yet their safety profile with respect to chronic consumption remains poorly characterized. Understanding the potential health risks associated with their inorganic content is a crucial issue for ensuring safe use, along with a characterization of the ...
Giovanni Tommaso Lanza, Maria Olga Varrà, Lenka Husáková, Martina Piroutková, Jan Patočka, Emanuela Zanardi   +5 more
wiley   +1 more source

Produção de pigmentos por monascus ruber utilizando co-produtos da produção do biodiesel [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013O biodiesel é um combustível renovável e sua produção encontra-se em crescimento, tendo como ...
Meinicke, Rose Marie
core  

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Produção de pigmento vermelho a partir do pigmento laranja produzido por Monascus ruber CCT 3802 [PDF]

, 2009
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de AlimentosA produção de pigmentos por microrganismos é uma alternativa ao aumento da produção destes compostos naturais frente aos ...
Vendruscolo, Francielo
core  

First report of Monascus purpureus in corn silage, oats, triticale and lucerne

, 2021
Monascus purpureus es utilizado en la industria alimentaria como un pigmento natural, principalmente por los países asiáticos; sin embargo, este hongo produce una micotoxina llamada citrinina, que causa enfermedades como hepatotoxicidad, teratogenicidad,
Quezada Tristán, Teódulo, Velázquez Guerrero, Jazmín Janet, Delgado Ortiz, Juan Carlos, Ochoa Fuentes, Yisa María, Cerna Chávez, Ernesto, Hernández Perez, Anselmo   +5 more
core   +1 more source

MOLECULAR PHYLOGENETIC ANALYSIS OF MONASCUS FUNGI BASED ON INTERNAL TRANSCRIBED SPACER REGION

Biotropia: The Southeast Asian Journal of Tropical Biology, 2005
A molecular analysis of internal transcribed spacer region has been carried out to reveal the relationship among 16 strains of Monascus spp. A primer set comprised primer ITS1 and ITS4 was used to amplify this region in which they were cloned and ...
Y. KIKUCHI, N. SUHARNA, T. FUKATSU
doaj  

Effects of Main Nutrient Sources on Improving Monascus Pigments and Saccharifying Power of Monascus purpureus in Submerged Fermentation

Fermentation, 2023
Hong Qu (HQ), obtained through fermentation of various grains using Monascus spp., has been widely utilized as the main and characteristic initial saccharification and traditional fermentation starter in the food brewing industry. The quality, color, and
Yingying Huang, Jiashi Chen, Qing Chen, Chenglong Yang   +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

Study of storage conditions on Monascus purpureus spore viability

, 2016
Using the spore germination rate as evaluation index, study the effects of light, storage temperature, oxidation reduction potential, metal ions and low concentration of lactic acid on Monascus purpureus congjiang var. spore viability. The results showed
Lisha, SONG, Jing, LI, Yuan, MA, Guoxue, XIAO, Yongbo, LI   +4 more
core   +1 more source