Results 81 to 90 of about 2,174 (206)
Evaluation of antiobesogenic properties of fermented foods: In silico insights
Journal of Food Science, Volume 90, Issue 3, March 2025.Abstract Obesity prevalence has steadily increased over the past decades. Standard approaches, such as increased energy expenditure, lifestyle changes, a balanced diet, and the use of specific drugs, are the conventional strategies for preventing or treating the disease and its associated complications.
Abdullahi Adekilekun Jimoh +1 more
wiley +1 more source
PENGUKURAN ZAT WARNA Monascus purpureus MENGGUNAKAN LCMS
, 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
EFSA Journal, Volume 23, Issue 2, February 2025.Abstract The Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver a scientific opinion on the safety of monacolins from red yeast rice (RYR), which have been placed under Union scrutiny in Part C of Annex III in accordance with Article 8(4) of Regulation (EC) No 1925/2006.
EFSA Panel on Nutrition +17 more
wiley +1 more source
Taxanomic investigation of Monascus purpureus 94-25 strain
, 1998 Monascus sp. 94-25 strain was isolated from red rice with the purpose of red pigments submerged production. Morphological characterisation on the taxonomically important for the genus media, showed that the strain produced cleistothecia with oval ...
Tanya Rasheva +2 more
core +1 more source
Microbial Characterization of a Zambian Honey Vinegar
Food Science &Nutrition, Volume 13, Issue 1, January 2025.This study presents a metagenomic analysis of Forest Fruits Organic Honey Vinegar (FFOHV) from Zambia, compared to two commercial live Cider vinegars: Bragg Organic Apple Cider Vinegar (BOACV) and Nature's Source Apple Cider Vinegar (NSACV). FFOHV exhibited a richer microbial diversity, containing five bacterial and nine fungal genera, including the ...
Garth Anton Cambray +1 more
wiley +1 more source
, 2017 Biomedical and biopharmaceutical research : jornal de investigação biomédica e biofarmacêuticaO Documento Horizonte 2020 sublinha que as metas e os objectivos mais importantes para os Programas de Investigação da Comunidade Europeia são abordar os ...
Nelson Tavares +3 more
core +1 more source
Producers and Important Dietary Sources of Ochratoxin A and Citrinin
Toxins, 2013 Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA.
Jiri Ruprich +2 more
doaj +1 more source
Phytotherapy Research, Volume 39, Issue 1, Page 264-281, January 2025.ABSTRACT The increasing use of red yeast rice (RYR) as a natural supplement to manage blood cholesterol levels is driven by its active compound, monacolin K (MK), which is chemically identical to the statin drug lovastatin (LOV). Despite its growing popularity, concerns persists regarding the safety and efficacy of RYR compared to pure statins.
Giovanna Rigillo +7 more
wiley +1 more source
FoodsEsters 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 +5 more
doaj +1 more source
NaCl Inhibits Citrinin and Stimulates Monascus Pigments and Monacolin K Production
Toxins, 2019 Applications of beneficial secondary metabolites produced by Monascus purpureus (M. purpureus) could be greatly limited for citrinin, a kidney toxin. The link of NaCl with cell growth and secondary metabolites in M.
Zhixin Zhen +6 more
doaj +1 more source