Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities. [PDF]
FoodsMercês ZDCD +5 more
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Progress in microbiology of tempeh. 2.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 1986 openaire +2 more sources
Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives. [PDF]
Front NutrKokisi P, Nchu F, Kambizi L, Bvenura C.
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Identifying Inadequate Maternal Nutrition in Pregnancies Affected by Fetal Heart Defects: A Feasibility Pilot Study Using Photo-Based Diet Quality Assessment. [PDF]
J Cardiovasc Dev DisFlamm C +7 more
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Development of a quality eating index and its relationship with nutritional status in adults. [PDF]
J Public Health ResSusetyowati S +4 more
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A multicriteria analysis of meat and milk alternatives from nutritional, health, environmental, and cost perspectives. [PDF]
Proc Natl Acad Sci U S ASpringmann M.
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Antioxidants isolated from Fermented Soybeans (Tempeh)
Nature, 1964IN an examination of the nutritional value of tempeh, which is prepared by the action of Rhizopus oryzae on boiled soybeans, rats fed tempeh showed better growth and greater resistance of red blood cells to in vitro dialuric acid-induced haemolysis than rats fed plain boiled soybeans1.
P, GYOERGY, K, MURATA, H, IKEHATA
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Determination of compounds responsible for tempeh aroma
Food Chemistry, 2013Tempeh 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 Jeleń, Maciej Kuligowski
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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 +4 more
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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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