Results 111 to 120 of about 920 (185)

Physicochemical and functional characteristics of protein co-precipitates from tempeh and egg white flours

Journal of Food Technology Research
Recent developments in Indonesia have seen a growing interest in tempeh, with new activities emerging that combine animal and plant proteins through innovative processing technologies. This study examined the blending of egg white and tempeh flour (TF) using a co-precipitation method. The process involved solubilizing the proteins at pH 12, followed by
Ervika Rahayu Novita Herawati, Andi Febrisiantosa, Andriati Ningrum, Umar Santoso   +3 more
openaire   +1 more source

UTILIZATION OF PROCESSING TEMPEH WASTE INTO HIGH PROTEIN FLOUR AS AN EFFORT TO PREVENT STUNTING IN KALIJAGA

Jurnal Abdisci
Background. Stunting is a global health problem that affects children's growth and development, particularly in cognitive, motor, and emotional domains. In RW 04 Kalijaga Village, the problem of stunting is still a major concern because of the high prevalence of children with growth disorders compared to other areas.
Vianty Mutya Sari, Lairie Lairie, Yahlini Gita Fitri, Syarifah Nur Intan, Tia Yulianti, Rizki Amalia, Ria Yulianti Triwahyuningsih, Rahma Amalia Sudrajat, Rinda Tri Wahyuni, Syafira Fatia, Siti Laela Sari Ningsih   +10 more
openaire   +1 more source

Exploration of Tempeh and Kidney Bean (Phaseolus vulgaris) Biscuits as Inhibitors of Angiotensin-Converting Enzyme (ACE-I)

The study aims to improve the nutritional value of biscuits made from wheat flour and red kidney bean tempeh flour to functional antihypertensive biscuit as functional food by inhibiting angiotension-converting enzyme (ACE-I). Kidney beans were fermented
Ramadhani, Safira, Chalid, Sri Yadial, Hermanto, Sandra, Muawanah, Anna, Rudiana, Tarso, Nurbayti, Siti   +5 more
core   +1 more source

The Effect of Giving Tempeh Flour (Rhizopus oligosporus) on The Body Weight of Mice (Mus muscullus) on A Diet High in Saturated Fat

Obesity is caused by an imbalance between energy intake and expenditure, leading to the accumulation of excess fat. Obesity is increasing globally, and pharmacotherapy to treat it often has side effects and is difficult to access.
Anto Pakpahan, Edwin, harianti nindita putri, Rati, Situmorang, Novrina   +2 more
core  

Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product

IOP Conference Series: Earth and Environmental Science, 2019
L E Yulianti, E Sholichah, N Indrianti
openaire   +1 more source

Development and Characterization of New Vegan Ice Cream from Tempeh Milk Enriched with Moringa Leaf Flour

— Vegan ice cream is among the currently trending plant-based products, but not all can meet nutritional needs, specifically protein and calcium, which are often found in milk. An effective strategy to address this problem is by adding moringa leaf flour
Christie Harimas, Clarissa, Fransisca, Fransisca, Tri Kumala Dewi, Rike   +2 more
core   +1 more source

Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review. [PDF]

Front Nutr
Gerber S, Frost SC, Walker AM, Kaplan DL.   +3 more
europepmc   +1 more source

Tempeh Extract and HSC-3 Cell Migration: An In Vitro Study. [PDF]

Asian Pac J Cancer Prev
Amtha R, Tjhie S, Hartanto FK, Hayuningtyas RA, Gunardi I, Hussaini H.   +5 more
europepmc   +1 more source

Unraveling Tempeh through omics: a scoping review of fermentation pathways and functional health benefits. [PDF]

NPJ Sci Food
Yarlina VP, Tandra JL, Indiarto R, Andoyo R, Harlina PW, Ubaidillah NHN, Lani MN.   +6 more
europepmc   +1 more source

Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals. [PDF]

Molecules
Cevallos-Fernández E, Beltrán-Sinchiguano E, Jácome B, Quintana T, Rivera N.   +4 more
europepmc   +1 more source