Results 111 to 120 of about 2,179 (167)

Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications. [PDF]

Nutrients
Bernacka K, Sozański T, Kucharska AZ.
europepmc   +1 more source

Metagenome analysis of tempeh production: Where did the bacterial community in tempeh come from?

Malaysian Journal of Microbiology, 2017
null Rusmana, I., null Wahyudi, A. T.,, null Kurosawa, N.,, null Suwanto, A.,, null Radita, R.,   +4 more
openaire   +1 more source

Reframing the substrate as an active process component in fungal solid-state fermentation of foods. [PDF]

NPJ Sci Food
Müller S, Zermatten C, Germerdonk T, Rühs PA.   +3 more
europepmc   +1 more source

Impact of Packaging Variations on the Amino Acid Profile, Proximate Content, and Antinutritional Components of Tempeh from Jack Bean Sprouts. [PDF]

Prev Nutr Food Sci
Agustia FC, Winarsi H, Fitriani A, Latifasari N.   +3 more
europepmc   +1 more source

From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]

Foods
Muhammed YMR, Minervini F, Cavoski I.
europepmc   +1 more source

The preventive role of tempeh isoflavones on menopausal women's cognitive function: A multiple mechanism pathway. [PDF]

J Alzheimers Dis Rep
Kridawati A, Indrawati L, Hadisaputra S, Adawiyah AR.   +3 more
europepmc   +1 more source

Progress in microbiology of tempeh. 2.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 1986
openaire   +2 more sources

Fermented Vegetables as a Source of Psychobiotics: A Review of the Evidence for Mental Health Benefits. [PDF]

Probiotics Antimicrob Proteins
Shawky E, Surendran S, El-Khair RMA.
europepmc   +1 more source

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods. [PDF]

Nat Food
Raita J, Ahmed H, Chen K, Houttu V, Haikonen R, Kårlund A, Kortesniemi M, Yang B, Koistinen V, Hanhineva K.   +9 more
europepmc   +1 more source

Health benefits of ethnic fermented foods. [PDF]

Front Nutr
Santa D, Huch M, Stoll DA, Cunedioglu H, Priidik R, Karakaş-Budak B, Matalas A, Pennone V, Girija A, Arranz E, Syrpas M, Mukherjee A, Cotter PD, Mojsova S, Chassard C, Praćer S, Vergères G, Kütt ML.   +17 more
europepmc   +1 more source