Unraveling Tempeh through omics: a scoping review of fermentation pathways and functional health benefits. [PDF]
NPJ Sci FoodYarlina VP +6 more
europepmc +1 more source
Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals. [PDF]
MoleculesCevallos-Fernández E +4 more
europepmc +1 more source
Soy-Based Tempeh Rich in Paraprobiotics Properties as Functional Sports Food: More Than a Protein Source. [PDF]
Nutrients, 2023 Subali D +9 more
europepmc +1 more source
Influence of Tempeh, Daidzein, Probiotics, and Their Combination on Magnesium Status and Hematological Ratios in a Postmenopausal Osteoporotic Animal Model. [PDF]
NutrientsHarahap IA +5 more
europepmc +1 more source
From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]
FoodsMuhammed YMR, Minervini F, Cavoski I.
europepmc +1 more source
Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer's Disease. [PDF]
Int J Food Sci, 2022 Setiawan B +4 more
europepmc +1 more source
Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives. [PDF]
Front NutrKokisi P, Nchu F, Kambizi L, Bvenura C.
europepmc +1 more source
Fermentation Technologies to Produce and Improve Alternative Protein Sources. [PDF]
FoodsCoronel-León J +6 more
europepmc +1 more source
Quantification of Seventeen Phenolic Acids in Non-Soy Tempeh Alternatives Based on Legumes, Pseudocereals, and Cereals. [PDF]
FoodsŠulc M, Rysová J.
europepmc +1 more source
Isoflavones and probiotics effect on bone calcium and bone cells in rats. [PDF]
Heliyon, 2023 Harahap IA +6 more
europepmc +1 more source