Results 41 to 50 of about 2,169 (167)
Indonesian Journal of Chemistry, 2019 Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.) tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with main role in brain smartness.
Aspiyanto Aspiyanto +4 more
doaj +1 more source
Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues
Foods, 2020 The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty.
Jordan Taylor +3 more
doaj +1 more source
Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective
Applied Economic Perspectives and Policy, Volume 48, Issue 3, Page 762-779, July 2026.ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli +5 more
wiley +1 more source
Acta Universitatis Cibiniensis. Series E: Food Technology, 2023 Bambara groundnut and lima bean are lesser-known legumes with high protein content. These legumes were incorporated into tempeh; a soybean-based snack to advance their uses as food.
Adanlawo Oladipo Olawale +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez +1 more
wiley +1 more source
Frontiers in Nutrition, 2022 The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and
Kun Wang +10 more
doaj +1 more source
Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum
Food Science and Technology, 2023 Raw cacao beans are non-premium cacao without cacao pulp fermentation. This raw bean still contains enough protein and polyphenol contents for functional food. In this study, cacao bean was used to substitute soybeans in tempeh fermentation. The soybean-cacao tempeh, called tekao tempeh, was then processed to make tekao flour.
Mariana WAHJUDI +3 more
openaire +1 more source
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source
Tempeh consumption patterns in Indonesian family and contribution nutritional adequacy
AcTion: Aceh Nutrition Journal, 2023 Tempe is one of the original Indonesian traditional foods since the 16th century consumed as a snack, side dish, and vegetable. This research aimed to study consumption patterns, perceptions, and the contribution of tempeh nutrients to protein adequacy ...
Trina Astuti +2 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source