Results 61 to 70 of about 2,169 (167)
Food Bioengineering, Volume 5, Issue 1, Page 45-72, March 2026.Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi +4 more
wiley +1 more source
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 +5 more
doaj
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, Volume 5, Issue 1, Page 105-123, March 2026.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Legume Science, Volume 8, Issue 1, March 2026.ABSTRACT This study analyzed the coupling between cooking and the subsequent fermentation in fermented legume seed processing. It is, to our knowledge, the first to evaluate how cooking time modulates fermentation. Soybeans were cooked for 10 and 30 min before being fermented with Rhizopus oligosporus.
Charlène Gbedo +5 more
wiley +1 more source
Analysis of Intestinal Mucosal Immunoglobulin A in Sprague Dawley Rats Supplemented with Tempeh
Hayati Journal of Biosciences, 2015 Tempeh is a well-known Indonesian fermented food made from soybean. During the fermentation process, microorganisms play an important role in the flavor, texture, and nutritional quality of tempeh.
SUSAN SOKA +5 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 499-515, March 2026.Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana +4 more
wiley +1 more source
Sustainable Development, Volume 34, Issue S2, Page 204-221, March 2026.ABSTRACT Transforming global food systems is crucial for mitigating environmental degradation, reducing the global disease burden and protecting sentient individuals from harm. Despite overwhelming evidence linking animal‐sourced foods to ecological damage, resource depletion and public health challenges, gaps remain in promoting sustainable ...
Camila Augusto Perussello +2 more
wiley +1 more source
Jurnal Gizi Klinik Indonesia, 2010 Background: The production of tempeh milk is an effort to diversify tempeh-based food processing potential as functional food. However, as vegetable milk tempeh milk has the disadvantages of tasting bitter and being easily precipitate.
Isti Suryani +2 more
doaj +1 more source
Microorganisms, 2020 Tempeh is traditionally produced by fermenting soybean with the fungus Rhizopus oligosporus found in banana leafs. We wanted to investigate if Taiwan’s flavorful red bean could be used as a healthy substitute for soybeans in tempeh.
Yo-Chia Chen, Shu-Ling Hsieh, Chun-Yi Hu
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley +1 more source