Results 181 to 190 of about 11,171 (208)
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New Antioxidant Isolated from Tempeh
Journal of Agricultural and Food Chemistry, 1996Dried tempeh is known to be significantly stable to lipid oxidation compared with unfermented soybeans (BS). A new antioxidant was isolated from the methanol extract of tempeh and identified as 3-hydroxyanthranilic acid (HAA) by UV, IR, EI-MS, and 1H-, 13C-, HMQC-, and HMBC-NMR techniques. HAA was effective in preventing autoxidation of soybean oil and
Hideo Esaki +3 more
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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.
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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.
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Tempeh Prepared from Germinated Soybeans
Journal of Food Science, 1987ABSTRACT The oligosaccharide (sucrose, raffinose and stachyose) and phytate contents of soybeans were reduced by 12–24 hr germination. The tempeh fermentation of the germinated soybeans caused a further decrease in oligosaccharide, phytate and fat contents.
null SUPARMO, P. MARKAKIS
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Antioxidative stability of tempeh
Journal of the American Oil Chemists' Society, 1988AbstractAntioxidant 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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Tempeh—technology and food value
Food Reviews International, 1990Abstract 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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Statistical Characterization of Tempeh Starter from the Aroma Components of Soybean Tempeh
1994Fifty 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 +2 more
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Tempeh-like product by groundnut fermentation
Food Microbiology, 1987Abstract In order to increase the nutritive value of partially defatted groundnut for human consumption, fermentation was carried out using two strains of Rhizopus ologosporus (NRRL 2710 and NRRL 2549). Fermentation increased the soluble solids, amino nitrogen and soluble nitrogen while no change was observed in the crude fibre content.
T.N. Bhavanishankar +2 more
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Food Science and Technology International
The combination of Saccharomyces cerevisiae and Rhizopus oligosporus liquid inoculum has been successfully used to ferment soybeans into tempeh that contains β-glucan. However, using the liquid inoculum of these two microbes as a starter is impractical; so, developing an instant tempeh dry inoculum in powdered form, called the Mosaccha inoculum powder,
Samsul Rizal +4 more
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The combination of Saccharomyces cerevisiae and Rhizopus oligosporus liquid inoculum has been successfully used to ferment soybeans into tempeh that contains β-glucan. However, using the liquid inoculum of these two microbes as a starter is impractical; so, developing an instant tempeh dry inoculum in powdered form, called the Mosaccha inoculum powder,
Samsul Rizal +4 more
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Evaluation of wastewater quality of tempeh industry (case study of Tempeh Semanan Industrial Estate)
AIP Conference Proceedings, 2023M. R. Pakpahan, R. Ruhiyat, D. Hendrawan
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