Results 191 to 200 of about 11,171 (208)

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Comprehensive Reviews in Food Science and Food Safety, 2021
Amadeus Driando Ahnan-Winarno, Lorraine Cordeiro, John G Gibbons   +2 more
exaly  

Changes in isoflavone profile, antioxidant activity, and phenolic contents in Taiwanese and Canadian soybeans during tempeh processing

LWT - Food Science and Technology, 2023
Wei-Ting Liu, Rong Tsao, Wen-Ju Yang
exaly  

Tempeh

Amadeus Driando Ahnan-Winarno, Lorraine Cordeiro, Wida Winarno, Florentinus Gregorius Winarno, Hang Xiao   +4 more
openaire   +1 more source

Daidzein and genestein contents in tempeh and selected soy products

Food Chemistry, 2009
Hasnah Haron, Amin Ismail, Azrina Azlan
exaly  

Tempeh

2004
openaire   +1 more source

Enhancing vitamin B12 in lupin tempeh by in situ fortification

LWT - Food Science and Technology, 2018
Martha Florencia Endika, Eddy J Smid
exaly  

Indonesia Tempeh

1999
openaire   +1 more source

Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

Food Chemistry, 2008
Edith O Cuevas-Rodríguez, Jorge Milán-Carrillo, Jose A Lopez-Valenzuela   +2 more
exaly  

Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

Procedia Chemistry, 2015
Anthony N Mutukumira, Christofora Hanny Wijaya   +1 more
exaly  

Structural and Functional Properties of Fermented Soybean (Tempeh) by UsingRhizopus oligosporus

International Journal of Food Properties, 2006
Tri Handoyo
exaly