Results 81 to 90 of about 11,171 (208)

Postbiotics in Functional Foods: Microbial Derivatives Shaping Health, Immunity and Next‐Generation Nutrition

Food Frontiers, Volume 7, Issue 1, January 2026.
Postbiotics are bioactive compounds derived from microbial fermentation, including short‐chain fatty acids, extracellular polysaccharides, and cell wall components. These molecules support health by regulating immune responses, enhancing gut barrier integrity, reducing inflammation, and modulating gut–brain and gut–liver communication.
Alice Njolke Mafe, Javad Sharifi‐Rad, Daniela Calina, Ayobami Joshua Ogunyemi, Abiola O. Tubi   +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  

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

Probiotic Intervention in the Management of Urolithiasis: A Pathway to Gut Microbiome Modulation

Advanced Gut &Microbiome Research, Volume 2026, Issue 1, 2026.
Urolithiasis, or kidney stone disease, is a chronic, recurrent disorder that significantly impacts renal health. Despite the availability of pharmacological and dietary strategies, recurrence of urolithiasis remains a major challenge. Emerging research highlights the gut–kidney axis as a critical mediator in kidney stone pathophysiology, particularly ...
Roopa Shri Balakrishnan, Josephine Anthony, Ashok Kumar Sekar, Jiong Yu   +3 more
wiley   +1 more source

Effect of Tempeh Processing on the Nutritional Composition and Immunoreactivity of Grobogan Soybeans

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Soybeans are a valuable source of essential nutrients but can trigger allergic reactions in susceptible individuals. This study investigates the effects of tempeh processing, including boiling, fermentation, and frying, on the nutritional composition and immunoreactivity properties of Grobogan soybeans.
Nanda Triandita, Endang Prangdimurti, Nancy Dewi Yuliana, Hendra Wijaya, Nurheni Sri Palupi, Mattia Spano   +5 more
wiley   +1 more source

Microbiological Safety of Probiotic Food Supplements

Food Risk Assess Europe, Volume 4, Issue 1, January 2026.
Background Probiotic food supplements (FS) containing live bacteria cultures are widespread in Switzerland. The aim of the study conducted in 2024 was to evaluate the microbiological safety of these products and to review compliance with the legal requirements in accordance with the Ordinance on Food Supplements (VNem, SR 817.022.14).
Dominik Ziegler, Jasmin Stark, Simon Meier, Peter Brodmann   +3 more
wiley   +1 more source

Probiotic Characterization and the Potential Application of Lactic Acid Bacteria Isolated From Tempeh and Oncom

eFood, Volume 6, Issue 6, December 2025.
Probiotic lactic acid bacteria (LAB) strains isolated from Indonesian indigenous fermented foods such as tempeh and oncom demonstrate potential for functional food/beverage application. The findings underscore the value of using these strains to produce fermented mung bean enriched in beneficial bioactive compounds while retaining major flavonoid ...
Elvina Parlindungan, Mario Wibowo, Jiaqi Chua, Yoganathan Kanagasundaram, Germaine Yong Jia Min, Siew Bee Ng   +5 more
wiley   +1 more source

Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This study integrated metagenomics to decipher the core microbiota (e.g., Pseudomonas, Acinetobacter, Enterobacter) and functional genes governing volatile flavor biosynthesis in stinky tofu. Key enzymes like glycoside hydrolases and alcohol dehydrogenases catalyzed carbohydrate and amino acid metabolism, generating characteristic compounds such as ...
Aiguo Luo, Lifang Liu, Shengli Shi, Xiaoxia Liu, Bianfang Hu   +4 more
wiley   +1 more source

Integrating Microbiomes for Regenerative Food Systems: Recent Insights, Implementations, and Emerging Trends

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review explores how the specific understanding of native microbiome dynamics can aid in advancing agricultural practices and food safety. It also reviews recent advances in microbiome‐targeted technologies, including personalized nutrition, functional foods, and engineered approaches.
Muhammad Tayyab Arshad, Sammra Maqsood, Md. Sakhawot Hossain, Farhang Hameed Awlqadr, Abdul Rauf, Iffat Ullah, Ali Ikram, Ayesha Bibi, Sayeed Mukhtar, Muhammed Adem Abdullahi   +9 more
wiley   +1 more source

PENGEMBANGAN MEDIA PEMBELAJARAN BOLDING “BOLA BERGELINDING” PADA PEMBELAJARAN TEMATIK TEMA 8 SUBTEMA 1 MATERI NEGARA ASEAN KELAS VI SEKOLAH DASAR [PDF]

Based on a needs analysis carried out by the author through observations and interviews with class VI teachers and students at SD Negeri 2 Panggul, they found a problem, namely the lack of learning media that suited the students' characteristics ...
Rauf, Sulton Abdul
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