Recent advances in monascus pigments produced by Monascus purpureus: Biosynthesis, fermentation, function, and application-Reference-Cited by-同舟云学术

Recent advances in monascus pigments produced by Monascus purpureus: Biosynthesis, fermentation, function, and application

Published:2023-08 Issue: Volume:185 Page:115162
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gong Pengfei,Shi Ruoyu,Liu Yutong,Luo Qiaoqiao,Wang Chengtao,Chen Wei^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

1. Optimization of Monascus purpureus for natural food pigments production on potato wastes and their application in ice lolly;Abdel-Raheam;Frontiers in Microbiology,2022

2. Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation;Abdollahi;Food Science and Nutrition,2021

3. Monascin and ankaflavin-biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review;Adin;Biotechnology and Applied Biochemistry,2022

4. The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex;Ali;Food Chemistry,2022

5. Pigment bioproduction by Monascus purpureus using corn bran, a byproduct of the corn industry;de Almeida;Biocatalysis and Agricultural Biotechnology,2021

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insights into the quality and structure of dried wheat noodles as affected by monascus pigments;Journal of Cereal Science;2024-02

2. Effects of pomelo sponge fermented by Monascus ruber on cholesterol metabolism and intestinal microbiota in high-fat diet mice;Food Bioscience;2023-12

3. Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride;Foods 2023;2023-10-14