Results 71 to 80 of about 29,481 (262)
In vivo hypocholesterolemic effect of MARDI fermented red yeast rice water extract in high cholesterol diet fed mice [PDF]
, 2014 Fermented red yeast rice has been traditionally consumed as medication in Asian cuisine. This study aimed to determine the in vivo hypocholesterolemic and antioxidant effects of fermented red yeast rice water extract produced using Malaysian Agricultural
Mohamed Alitheen, Noorjahan Banu +10 more
core +1 more source
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
FoodsRed yeast rice is a nutraceutical fermented product used worldwide for the symptomatic relief of dyslipidemia and cardiovascular disease. However, the fermentation-induced lipid transformation from rice to red yeast rice remains unclear. Herein, an ultra-
Lan Lan +8 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai +2 more
wiley +1 more source
Engineering rice based medium for production of lovastatin with Monascus species
Czech Journal of Food Sciences, 2009 Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species.
Bibhu Prasad Panda +2 more
doaj +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
New Cytotoxic Azaphilones from Monascus purpureus-Fermented Rice (Red Yeast Rice)
Molecules, 2010 Using a cell-based cytotoxicity assay three new cytotoxic azaphilones, including two stereoisomers and designated monapurones A-C (1-3), were isolated from the extract of Monascus purpureus-fermented rice (red yeast rice).
Zong-Lian Jin +5 more
doaj +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Chinese red yeast rice (
Chinese Medicine, 2008 Background Statin can induce the gene expression of bone morphogenetic protein-2. Red yeast rice (RYR, Hongqu), i.e. rice fermented with Monascus purpureus, contains a natural form of statin.
Rabie Bakr, Wong Ricky WK
doaj +1 more source
The effect of replacement of ordinary rice with red yeast rice on N metabolism in goats (n = 20).
, 2016 The effect of replacement of ordinary rice with red yeast rice on N metabolism in goats (n = 20).
L. Z. Wang (2640265) +4 more
core +1 more source