Results 131 to 140 of about 2,179 (167)

Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation. [PDF]

NPJ Sci Food
Sandoval JF, Parker JK, Gallagher J, Rodriguez-Garcia J, Whiteside K, Bryant DN.   +5 more
europepmc   +1 more source

Microbial fermentation as a strategy for the abatement of peanut allergens. [PDF]

Appl Environ Microbiol
Yammoul Guzman N, Mattison CP, Gibbons JG.   +2 more
europepmc   +1 more source

Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes. [PDF]

Foods
Park I, Mannaa M.
europepmc   +1 more source

Impact of Lactobacillus acidophilus and Its Combination with Isoflavone Products on Calcium Status, Calcium Transporters, and Bone Metabolism Biomarkers in a Post-Menopausal Osteoporotic Rat Model. [PDF]

Nutrients
Harahap IA, Schmidt M, Pruszyńska-Oszmałek E, Sassek M, Suliburska J.   +4 more
europepmc   +1 more source

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Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh

Journal of Bioscience and Bioengineering, 2005
To produce a tempeh-like functional food containing a high level of isoflavone with a high absorptivity, we analyzed changes in the composition of isoflavone during tempeh fermentation and the difference in isoflavone content depending on the soybean variety and particular tissue.
Kohji Ishihara, Hideaki Tsuji, Nobuyoshi Nakajima   +2 more
exaly   +3 more sources

Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)

International Journal of Food Sciences and Nutrition, 2007
Tempeh is a traditional fermented soyfood native to Central Java, Indonesia; tempeh is prepared by salt-free aerobic fermentation using Rhizopus. Similar to miso, tempeh is also reported to be antioxygenic. In this study, we used a tempeh-like fermented soybean.
N, Watanabe, K, Fujimoto, H, Aoki
exaly   +3 more sources

Determination of compounds responsible for tempeh aroma

Food Chemistry, 2013
Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying process.
Henryk Jelen, Maciej Kuligowski, Małgorzata Anna Majcher   +2 more
exaly   +3 more sources

Tempeh oil‐antioxidant(?)

Journal of the American Oil Chemists' Society, 1986
AbstractPrevious workers have claimed that tempeh oil contains a potent fat antioxidant. These claims were based solely on measurements of peroxide value during accelerated storage of tempeh oil alone or as an additive to other unsaturated oils.
H. D. Stahl, R. J. Sims
openaire   +1 more source

Oats tempeh

Acta Biotechnologica, 1992
AbstractOats was used as a substrate in tempeh fermentation. The time needed to obtain sufficient mold growth was at least 30 hours at 31°C (Rhizopus oligosporus NRRL 2710). pH was decreasing during the first 32 hours of incubation reaching pH = 5.30.
openaire   +1 more source

Statistical Characterization of Tempeh Starter from the Aroma Components of Soybean Tempeh

1994
Fifty four aroma components of tempeh were detected by head-space dynamic gas-chromatography. Principal component analysis was carried out among 13 aroma components selected as variables for 8 kinds of starters. The net result shows that the characteristics of the starter varieties in tempeh aroma may be segmented and summarized by 1st and 2nd ...
null Supriyanto, Yusaku Fujio, Isao Hayakawa   +2 more
openaire   +1 more source