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Home > Review of Angkak Production (Monascus purpureus)
 
Review of Angkak Production (Monascus purpureus)
Paper Type
Contributed Paper
Title
Review of Angkak Production (Monascus purpureus)
Author
Patcharee Pattanagul, Renu Pinthong , Aphirak Phianmongkhol, Noppol Leksawasdi
Email
supavej@hotmail.com
Abstract:
Angkak has been used for a long time as food colorant and blood circulation treatment agent. There are many of their metabolites such as pigment, mevinolin, citrinin, vitamin and enzyme which are produced during fermentation. Controlling or selecting the factors of fermentation is the important objective to produce the good quality angkak. This paper reviews the process of angkak production for safe consumption including its microbial producing strains, history, traditional uses, pigments, blood cholesterol reduction and toxicity effect.
Start & End Page
319 - 328
Received Date
2007-02-20
Accepted Date
2007-09-30
Full Text
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Correspondence:
Author Name
* Patcharee Pattanagul - Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Thailand.
Renu Pinthong - Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Thailand.
Aphirak Phianmongkhol - Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Thailand.
Noppol Leksawasdi - Department of Food Engineering, Faculty of Agro-Industry, Chiang Mai University, Thailand.
Keyword:
Keyword
Angkak, Monascus spp., metabolites, fermentation condition,
Volume
Vol.34 No.3 (SEPTEMBER 2007)
 




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