Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus
Monascus purpureus can produce a wide range of natural pigments so attract the attention of food producers as substitute of synthetic colors. Monascus pigments usually accompanied with citrinin contamination which limits their wide application in foods. The usage of Saccharomyces cerevisiae is known...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2020-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_109383_820aa23ad6f511f82367347823129927.pdf |