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Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration

Natural and synthetics colors are the two types of food coloring existed in the industries. Over time, most of synthetic colors were banned due to the clearly evident side effects and their possible carcinogenic effects. Pigment produced by Monascus purpureus is microbial origin and safe to use as f...

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Bibliographic Details
Main Authors: Siti Mahira, Ahmad, Farhan, Mohd Said
Format: Article
Language:English
Published: Science Publishing Corporation Inc 2018
Subjects:
QD Chemistry
TA Engineering (General). Civil engineering (General)
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/33399/1/Kinetic%20characterization%20of%20red%20pigment%20of%20Monascus%20purpureus.pdf
http://umpir.ump.edu.my/id/eprint/33399/
https://doi.org/10.14419/ijet.v7i3.26.17449
https://doi.org/10.14419/ijet.v7i3.26.17449
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http://umpir.ump.edu.my/id/eprint/33399/1/Kinetic%20characterization%20of%20red%20pigment%20of%20Monascus%20purpureus.pdf
http://umpir.ump.edu.my/id/eprint/33399/
https://doi.org/10.14419/ijet.v7i3.26.17449
https://doi.org/10.14419/ijet.v7i3.26.17449

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