Results 51 to 60 of about 2,179 (167)

The role of social support and innovation for tempeh business sustainability in Tempeh village

Jurnal Manajemen Strategi dan Aplikasi Bisnis
Tempeh is a well-known source of protein in Indonesia; the ever-increasing price of soybeans makes tempeh artisans feel unsupported by the government. The purpose of the study was to determine the role of social support for women tempeh artisans in developing innovations in the tempeh business.
Yolanda Nadia Jacobus, Benedicta Evie
openaire   +1 more source

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

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 4, Page 1743-1761, July/August 2026.
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

Nutritional Changes in the Process of Rendang Tempeh’s Production (Gulai, Kalio, and Rendang) [PDF]

Journal of Global Innovations in Agricultural Sciences
Food processing, such as cooking, can affect the bioactive components of the ingredients. In making rendang tempeh, several stages must be gone through, such as curry (gulai) and kalio formation; therefore, the production of rendang tempeh will take
Fachrur Rozi, Wellyalina Wellyalina
doaj   +1 more source

Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg, Petra Pasonen, Hanna‐Leena Alakomi, Johanna Suomi   +3 more
wiley   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

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, Andrea M. Liceaga   +1 more
wiley   +1 more source

Co‐Production of Mycoprotein, Carotenoids, and B Vitamins From Cheese Whey by Neurospora intermedia

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Cheese whey, a nutrient‐rich dairy byproduct that requires management due to its high organic load, was valorized using an integrated biorefinery platform with the edible fungus Neurospora intermedia to simultaneously produce mycoprotein, carotenoids, and B vitamins (B1, B2, B3, B6).
Farzaneh Dianatdar, Zahra Etemadifar, Mohammad J. Taherzadeh   +2 more
wiley   +1 more source

KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease]

Jurnal Teknologi dan Industri Pangan, 2012
Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with those of the unhydrolyzed tempeh powder.
Achmad Subagio, Siti Hartanti, Wiwik Siti Windrati, . Unus, Mukhammad Fauzi, Bambang Herry   +5 more
doaj  

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

KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease]

Jurnal Teknologi dan Industri Pangan, 2002
Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with those of the unhydrolyzed tempeh powder.
Bambang Herry, Mukhammad Fauzi, Unus, Wiwik Siti Windrati, Achmad Subagio, Siti Hartanti   +5 more
doaj  

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