Production and Food Applications of the Red Pigments of Monascus ruber

Journal of Food Science

Volumn 58, Issue 5, 1993, Pages 1099-1102

  FABRE, C E ^a   SANTERRE, A L ^a   LORET, M O ^a   BABERIAN, R ^b   PAREILLEUX, A ^a   GOMA, G ^a   BLANC, P J ^a  

^a INSA   (France)

^b CHG AUCH   (France)

Author keywords

colorants; Monascus ruber; pigment; sausage; sensory

Indexed keywords

EID: 0027145975     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1993.tb06123.x     Document Type: Article

References (13)

1. Etat de recherches sur les colorants ahmentaires naturels
2. The effect of different nitrogen sources on pigment prduction and sporulation of Monascus species in submerged shaken culture
3. Use of Monascus extracts as an alternative to nitrite in meat products
4. Biologische Wirkungen von Monascus purpureus
5. Lesser‐known food colorants
6. Additifs et Auxiliaires de Fabrication dans les Industries Agroalimentaires
7. L'évaluation Sensorieile des Denrées Ahmentaires: Met hodologiques
8. Monascus purpureus. Une nouveIle Thélébolée. Le chamignon de l'Ang‐Quac
9. Regulation of growth and pigmentation of Monascus purpureus by carbon and nitrogen concentrations
10. Production of red water soluble Monascus pigments