4.7 Review

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Organic

Bioorganic Compounds Produced by the Fungus Monascus and their Use in Health Sciences and Medicine

Megumi Kuba-Miyara et al.

MINI-REVIEWS IN ORGANIC CHEMISTRY (2012)

Review Biotechnology & Applied Microbiology

Aspartic proteinases from Mucor spp. in cheese manufacturing

Sirma Yegin et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2011)

Article Biotechnology & Applied Microbiology

Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein

P. L. Nilantha Lakshman et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2011)

Article Biochemistry & Molecular Biology

Reducing the antigenicity of milk whey protein using acid proteinases from Monascus pilosus

P. L. Nilantha Lakshman et al.

PROCESS BIOCHEMISTRY (2011)

Article Chemistry, Applied

Purification and characterisation of two extracellular acid proteinases from Monascus pilosus

P. L. Nilantha Lakshman et al.

FOOD CHEMISTRY (2010)

Article Biotechnology & Applied Microbiology

Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji

Yumiko Yoshizaki et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2010)

Article Food Science & Technology

Scientific Aspects of the Fermented Soybean Food, Tofuyo

Masaaki Yasuda

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI (2010)

Article Biochemistry & Molecular Biology

Angiotensin I-converting enzyme inhibitory peptides in red-mold rice made by Monascus purpureus

Megumi Kuba et al.

PROCESS BIOCHEMISTRY (2009)

Review Biotechnology & Applied Microbiology

Biologically active components and nutraceuticals in the Monascus-fermented rice: a review

Yii-Lih Lin et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2008)

Article Biochemistry & Molecular Biology

Purification and characterization of heterogeneous glucoamylases from Monascus purpureus

Shinjiro Tachibana et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2007)

Article Biotechnology & Applied Microbiology

Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent -: monacolin K and antiinflammation agent -: monascin

Chun-Lin Lee et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2006)

Review Food Science & Technology

Milk allergens, their characteristics and their detection in food: A review

Linda Monaci et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Biotechnology & Applied Microbiology

Debittering effect of Monascus carboxypeptidase during the hydrolysis of soybean protein

F Liu et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2005)

Article Biochemistry & Molecular Biology

Effects of fermentation temperature on the content and composition of isoflavones and β-glucosidase activity in Sufu

LJ Yin et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2005)

Article Biotechnology & Applied Microbiology

Purification and characterization of a high molecular mass serine carboxypeptidase from Monascus pilosus

F Liu et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2004)

Article Biotechnology & Applied Microbiology

Purification and characterization of a new type of serine carboxypeptidase from Monascus purpureus

F Liu et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2004)

Article Biochemistry & Molecular Biology

Angiotensin I-converting enzyme inhibitory peptides isolated from tofuyo fermented soybean food

M Kuba et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2003)

Article Pharmacology & Pharmacy

Mechanism underlying gamma-aminobutyric acid-induced antihypertensive effect in spontaneously hypertensive rats

K Hayakawa et al.

EUROPEAN JOURNAL OF PHARMACOLOGY (2002)

Review Biochemistry & Molecular Biology

A mainstay of functional food science in Japan - History, present status, and future outlook

S Arai et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2001)

Article Biochemistry & Molecular Biology

Dimerumic acid as an antioxidant of the mold, Monascus anka

Y Aniya et al.

FREE RADICAL BIOLOGY AND MEDICINE (2000)

Review Biochemistry & Molecular Biology

Unique catalytic and molecular properties of hydrolases from Aspergillus used in Japanese bioindustries

E Ichishima

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2000)