Results 41 to 50 of about 840 (186)

Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

Food Science &Nutrition, Volume 9, Issue 5, Page 2676-2685, May 2021., 2021
In this study, Ultrasonication was replaced with traditional preservatives of low‐fat mayonnaise. Shelf life of low‐fat mayonnaise increase with its ultrasonication. Molds, yeasts, and other spoiling micro‐organisms can be controlled with ultrasonication Micrographs of SEM can be successfully used for texture changes of sonicated low‐fat mayonnaise ...
Rojin Tavakoli, Mostafa Karami, Samira Bahramian, Ario Emamifar   +3 more
wiley   +1 more source

Hybridorubrins A–D: Azaphilone Heterodimers from Stromata of Hypoxylon fragiforme and Insights into the Biosynthetic Machinery for Azaphilone Diversification

Chemistry – A European Journal, Volume 27, Issue 4, Page 1438-1450, January 18, 2021., 2021
Two become one! Hybridorubrins A–D, unprecedented bis‐azaphilones isolated from the stromata of the ascomycete Hypoxylon fragiforme, are composed of mitorubrin‐ and fragirubrin‐type moieties. As revealed by genome analysis, two distantly located biosynthetic gene clusters work together to form these precursors. In contrast to their building blocks, the
Kevin Becker, Sebastian Pfütze, Eric Kuhnert, Russell J. Cox, Marc Stadler, Frank Surup   +5 more
wiley   +1 more source

Lipid Profile and Vascular Remodelling in Young Dyslipidemic Subjects Treated with Nutraceuticals Derived from Red Yeast Rice

Cardiovascular Therapeutics, Volume 2021, Issue 1, 2021., 2021
Background and Aims. A relevant role is emerging for functional foods in cardiovascular prevention. The aim of this study was to assess the effect of a nutraceutical multitargeted approach on lipid profile and inflammatory markers along with vascular remodelling in a cohort of dyslipidemic subjects without history of cardiovascular (CV) disease ...
Massimo Puato, Alberto Zambon, Chiara Nardin, Elisabetta Faggin, Raffaele Pesavento, Alice Spinazzè, Paolo Pauletto, Marcello Rattazzi, John D. Imig   +8 more
wiley   +1 more source

PRODUCTION AND APPLICATION OF NATURAL FOOD PIGMENTS BY MONASCUS RUBER USING POTATO CHIPS MANUFACTURING WASTES [PDF]

Bulletin of Pharmaceutical Sciences. Assiut University, 2021
This work was established for using potato chips manufacturing wastes as a substrate for the production of food colorant pigments by Monascus ruber Went AUMC 5705, then it was utilized individually for coloring some food products (drops sweets).
Hossam E. F. Abdel-Raheam, Sedky H. A Hassan, Maysa M. A. Ali   +2 more
doaj   +1 more source

Enhancement of Monacolin K Production by Intergeneric Hybridization between Monascus purpureus (Arg-) and Monascus ruber (Thi-, Met-) Auxotrophs

Journal of Pure and Applied Microbiology, 2023
This study aims to reconcile industrially suitable strains of higher red pigment producing Monascus purpureus MPA5 and higher Monacolin K producing Monascus ruber MRA7, were tried to fuse for development of increased efficacy of targeted secondary ...
Anindita Sinha, Keka Sarkar
doaj   +1 more source

Monascus ruber: A Rare Cause of Onychomycosis

Journal of Emerging Infectious Diseases, 2016
We report a case of onychomycosis from a 71-year old man which was caused by Monascus ruber. The diagnosis was based on culture morphological characteristics on Sabouraud’s Dextrose agar and Malt Extract agar. The patient was successfully treated with oral terbinafine.
Dabet Rynga, Malini R Capoo, Swati Varshney, Ramesh V   +3 more
openaire   +1 more source

Characterization of the asexual developmental genes brlA and wetA in Monascus ruber M7

Fungal Genetics and Biology, 2021
Monascus spp. are widely used in the production of monacolin K and food- grade pigments in East Asia. In Aspergillus species, the three transcription factors BrlA → AbaA → WetA sequentially function as the central activators of asexual development (conidiation), leading to the formation of conidiophores.
Jia, Lili, Yu, Jae-Hyuk, Chen, Fusheng, Chen, Wanping   +3 more
openaire   +3 more sources

Identification of the high-yield monacolin K strain from Monascus spp. and its submerged fermentation using different medicinal plants

Botanical Studies, 2022
Background Medical plants confer various benefits to human health and their bioconversion through microbial fermentation can increase efficacy, reduce toxicity, conserve resources and produce new chemical components.
Yu-Pei Chen, Hong-Tan Wu, Ing-Er Hwang, Fang-Fang Chen, Jeng-Yuan Yao, Yiling Yin, Meng-Yun Chen, Li-Ling Liaw, Yang-Cheng Kuo   +8 more
doaj   +1 more source

Recent advances on emerging nanomaterials for controlling the mycotoxin contamination: From detection to elimination

Food Frontiers, Volume 1, Issue 4, Page 360-381, December 2020., 2020
Emerging nanomaterials for mycotoxin detection, production inhibition, adsorption, and elimination. Abstract Mycotoxins, a toxic secondary metabolite, unpredictably, and unavoidably occur in foods and feeds, leading to adverse health impacts and enormous economic losses in the agriculture industry.
Xianlong Zhang, Guoliang Li, Di Wu, Jianghua Liu, Yongning Wu   +4 more
wiley   +1 more source

Penicillium expansum: biology, omics, and management tools for a global postharvest pathogen causing blue mould of pome fruit

Molecular Plant Pathology, Volume 21, Issue 11, Page 1391-1404, November 2020., 2020
This article is a synthesis and compilation of the latest information on the mycotoxingenic blue mould fungus from multiple perspectives that entail omics, biology, and tools for decay control. Abstract Blue mould, caused primarily by Penicillium expansum, is a major threat to the global pome fruit industry, causing multimillion‐dollar losses annually.
Dianiris Luciano‐Rosario, Nancy P. Keller, Wayne M. Jurick II   +2 more
wiley   +1 more source