Results 41 to 50 of about 2,179 (167)

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, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Alaa El-Din A. Bekhit   +3 more
doaj   +1 more source

A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT This review covers key aspects of soybean (Glycine max), with a particular focus on its isoflavone content and biological properties. Soybeans maintain their position as both a nutraceutical and a pharmaceutical crop, with a broad range of dietary items used worldwide, including soy milk, fermented soy products, and various dietary supplements.
Sristy Suman, Joydeep Chatterjee, Gaurav Joshi, Raj Kumar, Muhammad Wahajuddin   +4 more
wiley   +1 more source

Potency of Stirred Microfiltration Cell in Separation of Fermented Beans as Protein Isolate for Natural Source of Folic Acid

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, Agustine Susilowati, Puspa Dewi Lotulung, Hakiki Melanie, Yati Maryati   +4 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, Audrey Layana TJAHYADI, Christina Mumpuni ERAWATI, Johan SUKWEENADHI   +3 more
openaire   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Tempeh Waste as a Natural, Economical Carbon and Nutrient Source: ED-XRF and NCS Study

Hayati Journal of Biosciences, 2009
The purpose of this study was to determine the elemental composition of three types of waste from tempeh production. They are soybean hull “tempeh waste” after dehulling soybeans, tempeh wastewater after soaking dehulled soybeans in water for 24 h, and ...
SITI KHODIJAH CHAERUN
doaj   +3 more sources

Evaluation of Bean and Soy Tempeh Influence on Intestinal Bacteria and Estimation of Antibacterial Properties of Bean Tempeh

Polish Journal of Microbiology, 2013
In this study the effect of bean tempeh on the growth of Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus and Lactobacillus paracasei bacteria was investigated. Antibacterial activity was observed only in relation to the bacteria Bacillus subtilis. The effect of tempeh products on human intestinal microflora was also assessed.
Maciej, Kuligowski, Iwona, Jasińska-Kuligowska, Jacek, Nowak   +2 more
openaire   +2 more sources

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, Wei Yang, Jia Han, Quoc Cuong Nguyen, Massimiliano Petracci, Rodolfo M. Nayga Jr.   +5 more
wiley   +1 more source

Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature

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, Malomo Adekunbi Adetola, Adeniran Hezekiah Adekanmi   +2 more
doaj   +1 more source

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

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, Kun Wang, Yongjiao Gao, Jing Zhao, Yue Wu, Jingchen Sun, Guangcai Niu, Feng Zuo, Feng Zuo, Xiqun Zheng, Xiqun Zheng   +10 more
doaj   +1 more source