Red fermented rice (RFR) is produced using Monascus spp. This product has some health
benefits. However, RFR can also contain the mycotoxin, citrinin (CIT) and that has adverse …

Latar belakang: Penambahan bahan pada suatu produk pangan seringkali dilakukan untuk
meningkatkan kualitas produk tersebut. Ringkasan ini dibuat dengan analisa berbagai …

Citrinin, a mycotoxin produced by Penicillium citrinum and P enicillium verrucosum, mainly
contaminates cereals. The aim of study was to investigate the novel immunoreactive effect of …

The term “emerging mycotoxins” was coined in 2008 for lesser-known Fusarium metabolites,
fusaproliferin, enniatins, beauvericin, and moniliformin. The emerging mycotoxins and their …

Red yeast rice has been used to produce alcoholic beverages and various fermented foods
especially in East Asia. Since around March 2024, there have been many cases of kidney …

Monascus, as a traditional food starter and colorant, is widely used in the food industry and
has good saccharification and esterification functions, the metabolites Monascus pigment, γ …

Mycotoxins are secondary metabolites produced by fungal species, which pose significant
risk to humans and livestock. The mycotoxins which are produced from Aspergillus …

Abstract Red Mold Rice (RMR) or angkak is a fermented product of cooked rice by
Monascus mold. RMR mainly contains pigments, monacolins (Monacolin K), andγ …

Resumo No Mestrado Integrado em Ciências Farmacêuticas, a última fase constitui o
estágio curricular. Este estágio permitiu-me contactar com a realidade profissional e integrar …

Natural products provide structurally diverse chemical scaffolds with applications in
pharmaceuticals and agrichemicals. However, many natural products do not possess PK/PD …