Natural Red Pigment Production by Monascus Purpureus in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain

A comparative analysis of pretreatment strategies on the properties and hydrolysis of brewers’ spent grain

(2018) Rajeev Ravindran et al.   BIORESOURCE TECHNOLOGY

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

(2018) Ruly Terán Hilares et al.   FOOD CHEMISTRY

Pyrolysis of brewer’s spent grain: Kinetic study and products identification

(2018) Lidja D.M.S. Borel et al.   INDUSTRIAL CROPS AND PRODUCTS

Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus

(2016) Md Ariful Haque et al.   JOURNAL OF BIOTECHNOLOGY

Brewers' spent grain: a review with an emphasis on food and health

(2016) Kieran M. Lynch et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

(2013) Biyu Kang et al.   PROCESS BIOCHEMISTRY

Sequential statistical optimization of red pigment production by Monascus purpureus (MTCC 369) using potato powder

(2012) G. Sharmila et al.   INDUSTRIAL CROPS AND PRODUCTS

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

Health Benefits and Clinical Impact of Major Nutrient, Red Yeast Rice: A Review

(2009) M. Kalaivani et al.   Food and Bioprocess Technology

Effects of medium supplementation and pH control on lactic acid production from brewer's spent grain

(2008) Solange I. Mussatto et al.   BIOCHEMICAL ENGINEERING JOURNAL

Hydrolysis and fermentation of brewer’s spent grain by Neurospora crassa

(2008) Charilaos Xiros et al.   BIORESOURCE TECHNOLOGY

Pigment production by Monascus purpureus in grape waste using factorial design

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