Results 141 to 150 of about 2,169 (167)

The phytate and phytase of soybean tempeh

Journal of the Science of Food and Agriculture, 1977
AbstractSoybeans were fermented into tempeh by Rhizopus oligosporus NRRL 2710. The phytic acid content of soybeans was reduced by about one‐third as a result of this fermentation, while an equivalent amount of phosphate was released in the tempeh. The reduction of phytic acid was due to phytase elaborated by the mould of the fermentation.
Slamet Sudarmadji, Pericles Markakis
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Antioxidative stability of tempeh

Journal of the American Oil Chemists' Society, 1988
AbstractAntioxidant activities of 6,7,4′‐trihydroxyisoflavone and the compound 0.58 substance, (Rf value 0.58 on Silicagel TLC with cyclohexane 9 : ethylether 1) isolated from tempeh were measured by oxygen absorption. Both are active in preventing consumption of dissolved oxygen in an emulsified solution of safflower oil.
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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
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Effect of Tempeh on Properties of Hams

Journal of Food Science, 1989
ABSTRACT Hams made with meat plus tempeh (2% and 3.5%) had lower (P < 0.05) moisture and cooking yield; TBA values were slightly lower than the control after 30 days. Cooking yield of hams decreased with the increased amount of tempeh. Meat plus tempeh (2% and 3.5%) and (P < 0.05) lower Hunter L values and higher Hunter a values
J. C. KUO, S. Y. WANG, A. C. PENG, H. W. OCKERMAN   +3 more
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Studies on the Nutritional Value of Tempeh

Journal of Food Science, 1967
SUMMARY— Protein, fat, ash, fiber content, amino acid composition, and fatty acid composition including free fatty acids and some B vitamins (thiamine, riboflavin, vitamin B 6 , nicotinic acid, and pantothenic acid) of tempeh and unfermented soybeans were compared.
YUKIKO SANKE, TEIJIRO MIYAMOTO, KIKU MURATA   +2 more
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Tempeh—technology and food value

Food Reviews International, 1990
Abstract Tempeh is a greyish‐white product obtained by fungal fermentation of dehulled, hydrated, and partially cooked soybean cotyledons. It is free of cholesterol, a good source of vitamins and minerals, and is highly digestible. Tempeh can serve as an excellent substitute for animal protein products and it therefore holds promise to combat ...
B. K. Mital, S. K. Garg
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tempeh, n.

2023
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Evaluation of wastewater quality of tempeh industry (case study of Tempeh Semanan Industrial Estate)

AIP Conference Proceedings, 2023
M. R. Pakpahan, R. Ruhiyat, D. Hendrawan
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The effects of using Tempeh as a supplement for type 2 diabetes

Food Science and Nutrition, 2023
Wei-Chao Chen, Jian-He Lu, How-Ran Chao   +2 more
exaly  

The Changes of the tone of color on Tempeh with Fermented Progressand and apply Tempeh to Cook.

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2006
Shintaku, Kayo, Nozaki, Nobuyuki, Ohta, Miho   +2 more
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