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Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages
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Partial replacement of nitrite by annatto as a colour additive in sausage
S. Zarringhalami et al.
MEAT SCIENCE (2009)
Effect of pH on citrinin and red pigments production by Monascus purpureus CCT3802
Sandra Fernanda Bilbao Orozco et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)
Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters
M. S. Deda et al.
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Development of lipase inhibitors from various derivatives of monascus pigment produced by Monascus fermentation
Jong Hoon Kim et al.
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Antimicrobial activities of amino acid derivatives of monascus pigments
Chulyoung Kim et al.
FEMS MICROBIOLOGY LETTERS (2006)
Purification and characterization of a protease extracellularly produced by Monascus purpureus CCRC31499 in a shrimp and crab shell powder medium
TW Liang et al.
ENZYME AND MICROBIAL TECHNOLOGY (2006)
Effect of Monascus fermentation on the characteristics of mackerel mince
LJ Yin et al.
JOURNAL OF FOOD SCIENCE (2005)
Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage
KW Lin et al.
MEAT SCIENCE (2002)
Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage
M Du et al.
JOURNAL OF FOOD SCIENCE (2001)
Genotoxicity testing of cooked cured meat pigment (CCMP) and meat emulsion coagulates prepared with CCMP
M Stevanovic et al.
JOURNAL OF FOOD PROTECTION (2000)
Dimerumic acid as an antioxidant of the mold, Monascus anka
Y Aniya et al.
FREE RADICAL BIOLOGY AND MEDICINE (2000)
Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20 degrees C
FS Wang
MEAT SCIENCE (2000)
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