Pigments of Monascus

Journal of Food Science

Volumn 59, Issue 4, 1994, Pages 862-865

  BLANC, P J ^a   LORET, M O ^a   SANTERRE, A L ^a   PAREILLEUX, A ^a   PROME, D ^b   PROME, J C ^b   LAUSSAC, J P ^b   GOMA, G ^a  

^a INSA   (France)

^b CNRS   (France)

Author keywords

colorant; fungi; mass spectra; Monascus; pigment

Indexed keywords

EID: 0028118301     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1994.tb08145.x     Document Type: Article

References (16)

1. Assignment of complex proton NMR spectra via two‐dimensional homonuclear Hartmann‐Hahn spectroscopy
2. The chemistry of fungi. Part 37. The structure of rubropunctatin
3. Toxicity of Monascus pigment
4. Structure of monascorubrin
5. Effect of nutrition of Monascus sp
6. Formation of water‐soluble Monascus red pigments by biological and semi‐synthetic processes
7. Induction of γ‐glutamyl transpeptidase and glutathione S‐trans‐ferase in cultured foetal rat hepatocytes by laccaic acid and Monascus pigments
8. Product formation and differentiation in fungi
9. Photoprotection of the red pigments of Monascus anka in aqueous media by 1,4,6‐trihydroxynaphthalene
10. Monascus, genre nouveau de ľordre des Ascomycètes
11. Monascus purpureus le champignon de ľang‐quac une nouvelle thélebolée
12. Production of red water soluble Monascus pigments
13. Production of Monascus pigment in a submerged cultured