Production and antioxidant activity of alcoholic beverages made from various cereal grains usingMonascus purpureusNBRC 5965-Reference-Cited by-同舟云学术

Production and antioxidant activity of alcoholic beverages made from various cereal grains usingMonascus purpureusNBRC 5965

Published:2016-04-06 Issue:2 Volume:122 Page:350-354
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Takeshita Ryoichi¹,Saigusa Noriaki¹,Teramoto Yuji¹

Affiliation:

1. Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science; Sojo University; Ikeda 4-22-1, Nishi Ward Kumamoto 860-0082 Japan

Publisher

Wiley

Subject

Food Science

Reference17 articles.

1. Effect of nutrition of Monascus sp. on formation of red pigments;Lin;Appl. Microbiol. Biotechnol.,1991

2. Thermal stability of natural pigments produced by Monascus ruber in submerged fermentation;Vendruscolo;Biocatal. Agric. Biotechnol.,2013

3. An enhancement of red pigment production by submerged culture of Monascus purpureus MTCC 410 employing statistical methodology;Prajapati;Biocatal. Agric. Biotechnol.,2013

4. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein;Chen;J. Agric. Chem.,1998

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