Results 61 to 70 of about 2,179 (167)

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

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

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

Clinical &Experimental Allergy, Volume 56, Issue 8, Page 969-972, August 2026.
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

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

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, ANTONIUS SUWANTO, IMAN RUSMANA, DONDIN SAJUTHI, DIAH ISKANDRIATI, KATHARINA JESSICA   +5 more
doaj   +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

Penambahan agar-agar dan pengaruhnya terhadap kestabilan dan daya terima susu tempe pada mahasiswa Politeknik Kesehatan Jurusan Gizi Yogyakarta

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, Agus Santoso, Muhammad Juffrie   +2 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

Effect of Spirulina platensis addition on physicochemical, bioactivity, and sensory properties of fermented soybean as a potential functional food product [PDF]

Emirates Journal of Food and Agriculture
In the last decade, fermented soybean called tempeh has gained popularity globally as a healthy food especially for vegan/vegetarian and organic food enthusiasts.
Rachma Wikandari, Jocelyn Tanya, Nadia Salwa Rahmadina, Atris Suyantohadi, Dwi Larasatie Nur Fibri   +4 more
doaj   +3 more sources