Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus

Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars

(2021) Mei Deng et al.   Food Bioscience

Effects of Dietary Fiber on Nutrients Utilization and Gut Health of Poultry: A Review of Challenges and Opportunities

(2021) Amit Kumar Singh et al.   Animals

Potato pomace: An efficient resource for Monascus pigments production through solid-state fermentation

(2021) Xiaoju Chen et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Production and characterization of okara dietary fiber produced by fermentation with Monascus anka

(2020) Congcong Sun et al.   FOOD CHEMISTRY

Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch

(2020) Nan Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues

(2020) Jiajun Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simultaneous voltammetric determination of Brilliant Blue FCF and Tartrazine for food quality control

(2020) Olga I. Lipskikh et al.   TALANTA

Insight into Monascus pigments production promoted by glycerol based on physiological and transcriptome analyses

(2020) Jia Shi et al.   PROCESS BIOCHEMISTRY

Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation

(2019) Mengyun Jia et al.   FOOD HYDROCOLLOIDS

Dietary fiber intake and glycemic control: coronary artery calcification in type 1 diabetes (CACTI) study

(2019) Arpita Basu et al.   Nutrition Journal

Cost-effective pigment production by Monascus purpureus using rice straw hydrolysate as substrate in submerged fermentation

(2019) Jun Liu et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Sugarcane bagasse hydrolysate as a potential feedstock for red pigment production by Monascus ruber

(2018) Ruly Terán Hilares et al.   FOOD CHEMISTRY

Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum

(2018) A. Kantifedaki et al.   JOURNAL OF CLEANER PRODUCTION

Comparisons of three modifications on structural, rheological and functional properties of soluble dietary fibers from tomato peels

(2018) Yuge Niu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of Monascus pigment productivity via a simultaneous fermentation process and separation system using immobilized-cell fermentation

(2018) Jun Liu et al.   BIORESOURCE TECHNOLOGY

Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling

(2017) Ikram Ullah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Correlation of pigment production with mycelium morphology in extractive fermentation of Monascus anka GIM 3.592

(2017) Gong Chen et al.   PROCESS BIOCHEMISTRY

Monascus: a Reality on the Production and Application of Microbial Pigments

(2015) Francielo Vendruscolo et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation

(2015) Jian Yang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Complete genome sequence and transcriptomics analyses reveal pigment biosynthesis and regulatory mechanisms in an industrial strain, Monascus purpureus YY-1

(2015) Yue Yang et al.   Scientific Reports

Production of microbial pigments utilizing agro-industrial waste: a review

(2015) Reeba Panesar et al.   Current Opinion in Food Science

Corncob hydrolysate, an efficient substrate forMonascuspigment production through submerged fermentation

(2014) Zhongxin Zhou et al.   BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY

Production of citrinin-free Monascus pigments by submerged culture at low pH

(2013) Biyu Kang et al.   ENZYME AND MICROBIAL TECHNOLOGY

Enhanced production of pigments by addition of surfactants in submerged fermentation ofMonascus purpureusH1102

(2013) Yonghui Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of pH and nonionic surfactant on profile of intracellular and extracellular Monascus pigments

(2013) Biyu Kang et al.   PROCESS BIOCHEMISTRY

Monascus pigments

(2012) Yanli Feng et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Utilization and optimization of a waste stream cellulose culture medium for pigment production byPenicilliumspp.

(2012) T. Sopandi et al.   JOURNAL OF APPLIED MICROBIOLOGY

Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for

(2012) L. Eugene Arnold et al.   Neurotherapeutics

Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse

(2011) Silvana Terra Silveira et al.   Food and Bioprocess Technology

Effect of dissolved oxygen concentration on red pigment and citrinin production by Monascus purpureus ATCC 36928

(2008) D. G. Pereira et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Fruit-based functional foods I: production of food-grade apple fibre ingredients

(2008) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Pigment production by Monascus purpureus in grape waste using factorial design

(2007) Silvana T. Silveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY