Results 51 to 60 of about 11,171 (208)

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration. [PDF]

, 2011
The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh.
CARRÃO-PANIZZI, M. C., FERREIRA, M. P., IDA, E. I., MANDARINO, J. M. G., OLIVEIRA, M. C. N. de, SILVA, J. B. da   +5 more
core   +1 more source

Mold characterization in "RAPRIMA" tempeh yeast from LIPI and overfermented Koro Pedang (Jack Beans) tempeh

Food Research, 2023
Tempeh mold is tempeh starter mixed with legumes as a substrate. Generally, tempeh molds are Rhizopus sp. but they are not specific to a particular genus. This study aimed to identify and characterize the molds in "RAPRIMA" tempeh of LIPI Indonesia and overfermented (60 hours) koro pedang tempeh.
V.P. Yarlina, F. Nabilah, M. Djali, R. Andoyo, M.Z. Lani   +4 more
openaire   +1 more source

The effect of pretreatment on VFA production from tofu and tempeh wastewater through anaerobic digestion batch

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih, Mohammad J. Taherzadeh, Steven Wainaina, Hynek Roubík   +3 more
wiley   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

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, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Perbandingan Kadar Gizi Tempe Biji Nangka dan Tempe Kedelai [PDF]

, 2014
This study aimed to compare nutrient content between jackfruit seeds tempeh and soybean tempeh using experimental design. Jackfruit seeds tempeh and soybean tempeh maked with the same procedure.
Daningsih, E. (Entin), M, A. N. (Asriah), Ristia, E. (Ermi)   +2 more
core   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

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, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia

Journal of Ethnic Foods
Tempeh is known worldwide as a functional food with several health benefits, such as ACE inhibitory, hypotensive, and antioxidative. Although soybeans contained opioids, peptides that affect mental state, there was no report on the potential of tempeh as
Umi Purwandari, Darimiyya Hidayati, Askur Rahman, Enung Siti Nurhidayah, Indah Purwantini, Era Catur Prasetya, Nurhayati Nurhayati, Dwiyati Pujimulyani, Jay Jayus, Eka Ruriani, Enny Suswati, Satya Arimurti, Chatarina Lilis Suryani, Bayu Kanetro, R. Haryo Bimo Setiarto   +14 more
doaj   +1 more source

Effect of Two Production Methods on Macro Nutrient and Isoflavone-aglycone Composition in Tempeh Produced by Household Industries [PDF]

, 2013
Background: Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh.
Efriwati, E. (Efriwati), Nuraida, L. (Lilis)   +1 more
core  

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

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated With Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

ChemFoodChem, Volume 2, Issue 1, March 2026.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima, Hiranmoy Barman, Prasenjit Manna   +2 more
wiley   +1 more source