Results 131 to 140 of about 2,169 (167)

Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. [PDF]

Front Nutr
Alhodieb FS.
europepmc   +1 more source

Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles. [PDF]

Front Nutr
Alharbi NA.
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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
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Microbial fermentation as a strategy for the abatement of peanut allergens. [PDF]

Appl Environ Microbiol
Yammoul Guzman N, Mattison CP, Gibbons JG.   +2 more
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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.
Nobuyoshi Nakajima, Kohji Ishihara, Hideaki Tsuji   +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 H Jelen, Małgorzata Majcher, Maciej Kuligowski   +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
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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