Results 71 to 80 of about 11,171 (208)

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

Demystifying fungal systematics: A gateway to fungal literacy and societal/ecological relevance through familiar species

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, Francis Martin, Rasmus Kjøller, Toby Spribille, Garima Singh   +4 more
wiley   +1 more source

Tempeh consumption patterns in Indonesian family and contribution nutritional adequacy

AcTion: Aceh Nutrition Journal, 2023
Tempe is one of the original Indonesian traditional foods since the 16th century consumed as a snack, side dish, and vegetable. This research aimed to study consumption patterns, perceptions, and the contribution of tempeh nutrients to protein adequacy ...
Trina Astuti, Marudut Sitompul, Amirah Faadhilanisyah   +2 more
doaj   +1 more source

Pengaruh Penambahan Minyak Wijen (Sesame Oil) Terhadap Karakteristik Fisik, Kimia, dan Sensoris Pasta Tempe Koro Pedang [PDF]

, 2016
SESAME OIL (Sesame oil) ADDITION EFFECT ON PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF JACK BEAN TEMPEH PASTE (Canavalia ensiformis) JIHAN NAELUFAR HABIBINA H1913005 ABSTRACT The aim of this research was to investigate the effect of variation of ...
H, JIHAN NAELUFAR
core  

Towards Sustainable and Ethical Food Systems: Exploring Consumer Motivations and Strategies for Plant‐Based Eating

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, Silvia Caprioglio Panizza, Ana Herrero‐Langreo   +2 more
wiley   +1 more source

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

, 2017
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  

Association of Anti‐Inflammatory Dietary Adherence With Biomarkers and Gut Microbiota Related to Colorectal Cancer Risk: A Retrospective Study

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

Pengaruh Pengolahan Kedelai Menjadi Tempe Dan Pemasakan Tempe Terhadap Kadar Isoflavon (Effects of Soybean Processing Becoming Tempeh and the Cooking of Tempeh on Isoflavones Level) [PDF]

, 2010
Background: Research over the past two decades has provided significant clinical trial and epidemiological evidence for health benefits of the consumption of soybean-based foods.
Muhilal, M. (Muhilal), Purwantyastuti, P. (Purwantyastuti), Rimbawan, R. (Rimbawan), Riyadi, H. (Hadi), Utari, D. M. (Diah)   +4 more
core  

Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri, Elizabeth Schneider, Alice Lucey, Áine Hennessy, Paul D. Cotter, Ramya Balasubramanian, Gerard Clarke, John F. Cryan   +7 more
wiley   +1 more source

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

Preventive Nutrition and Food Science, 2023
In this study, we investigated the physicochemical and antioxidative properties of the traditional Korean confectionery, Yanggaeng, when various amounts of tempeh powder (TP) were added. We replaced a portion of the white bean paste in Yanggaeng with TP at percentages of 0% (CON), 2% (TP2), 4% (TP4), and 6% (TP6) by total weight.
null Amelly, Jisu Lee, Hyunsoo Jang, Dahyun Kang, Inyong Kim, Jung-Heun Ha   +5 more
openaire   +2 more sources