Color characteristics of monascus pigments derived by fermentation with various amino acids

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 5, 2003, Pages 1302-1306

  Jung, Heeyong ^a   Kim, Chulyoung ^a   Kim, Kun ^a   Shin, Chul Soo ^a  

^a Yonsei University   (South Korea)

Author keywords

Amino acid derivatives; Color analysis; Monascus; Pigment

Indexed keywords

AMINO ACID; AMINO ACID DERIVATIVE; ANKAFLAVIN; MONASCIN; MONASCORUBRAMINE; MONASCORUBRIN; PIGMENT; RUBROPUNCTAMINE; RUBROPUNCTATIN; UNCLASSIFIED DRUG;

ARTICLE; CALCULATION; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMISTRY; COLOR; COMPUTER PROGRAM; CONTROLLED STUDY; FERMENTATION; FUNGUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROPHILICITY; HYDROPHOBICITY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MONASCUS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY; PROTON NUCLEAR MAGNETIC RESONANCE; STRUCTURE ANALYSIS;

AMINO ACIDS; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FERMENTATION; MAGNETIC RESONANCE SPECTROSCOPY; MONASCUS; PIGMENTS, BIOLOGICAL;

FUNGI; MONASCUS; VIOLA (ANGIOSPERM);

EID: 0037467070     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0209387     Document Type: Article

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