Results 51 to 60 of about 2,169 (167)

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

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

Legume Use in Australia: Insights Into Behaviours, Attitudes, and Consumption Patterns

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The benefits of regular legume consumption on health are well recognised. However, previous data has shown that intake amongst Australian adults is suboptimal and it is unknown whether intake has increased with the introduction of new legume products.
Nina A. Wilson, Nicole Scannell, Anthony Villani, Evangeline Mantzioris   +3 more
wiley   +1 more source

Association Between Dietary Live Microbes and Diet Quality Among Children and Adults in France

Nutrition Bulletin, Volume 51, Issue 2, Page 245-257, June 2026.
ABSTRACT Consumption of foods containing live microbes has been associated with multiple health benefits. This study assessed exposure to live microbes in foods, including fermented foods, in the nationally representative INCA 3 dietary survey (2014–2015) in France. Foods in the French nutrient composition database (CIQUAL) were assigned to low, medium
Rozenn Gazan, Matthieu Maillot, Florent Vieux, Romane Poinsot, Adam Drewnowski   +4 more
wiley   +1 more source

Fermented Dairy Products as Modulators of the Gut Microbiome: Greek Yogurt as a Model System

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Greek yogurt containing five defined bacterial strains (L. bulgaricus, S. thermophilus, L. acidophilus, B. lactis, and L. rhamnosus) delivers live cultures to the intestinal epithelium, where they interact with tight junctions, mucus, and villi. These microbes produce short‐chain fatty acids (SCFAs), acetate, propionate, and butyrate that contribute to
Jason Dichter
wiley   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +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

The effect of soybean tempeh and gembus tempeh on obesity parameters, blood glucose, and short-chain fatty acids

AcTion: Aceh Nutrition Journal
Obesity contributes to hyperglycemia and metabolic dysfunction globally. Soybean and gembus tempeh, traditional Indonesian fermented foods, contain distinct dietary fiber compositions that may differentially influence metabolic outcomes through short ...
Sunarti Sunarti, Agustina LN Aminin, Banundari Rachmawati, Mohammad Sulchan   +3 more
doaj   +1 more source

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

Allergenicity of Eight Soy Products: Allergy to Soy Milk Is Most Frequent and Most Severe

Clinical &Experimental Allergy, EarlyView.
E. J. J. Kallen, A. M. van Dijk, M. N. Blaauw, K. C. M. Verhoeckx, P. Krepel, R. Van Ree, P. M. J. Welsing, A. C. Knulst, T. M. Le   +8 more
wiley   +1 more source