Results 111 to 120 of about 688 (163)

Microbial fermentation as a strategy for the abatement of peanut allergens. [PDF]

Appl Environ Microbiol
Yammoul Guzman N, Mattison CP, Gibbons JG.   +2 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 Nutr
Kokisi P, Nchu F, Kambizi L, Bvenura C.
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, Christos RE, Givianty VT, Ranti AV, Kartawidjajaputra F, Antono L, Dijaya R, Taslim NA, Rizzo G, Nurkolis F.   +9 more
europepmc   +1 more source

Fermentation Technologies to Produce and Improve Alternative Protein Sources. [PDF]

Foods
Coronel-León J, Maza D, García-Álvarez de Toledo I, Jofré A, Martín B, Serra X, Bover-Cid S.   +6 more
europepmc   +1 more source

Quantification of Seventeen Phenolic Acids in Non-Soy Tempeh Alternatives Based on Legumes, Pseudocereals, and Cereals. [PDF]

Foods
Šulc M, Rysová J.
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, Aulia SS, Sulaeman A, Kusharto CM, Handharyani E.   +4 more
europepmc   +1 more source

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities. [PDF]

Foods
Mercês ZDCD, Salvadori NM, Evangelista SM, Cochlar TB, Rios AO, Oliveira VR.   +5 more
europepmc   +1 more source

Isoflavones and probiotics effect on bone calcium and bone cells in rats. [PDF]

Heliyon, 2023
Harahap IA, Kuligowski M, Schmidt M, Kurzawa P, Pruszyńska-Oszmałek E, Sassek M, Suliburska J.   +6 more
europepmc   +1 more source

Sensory and volatile compound profiles in tempeh-like products from faba bean and oats. [PDF]

Curr Res Food Sci
Fernandez Castaneda LA, Saini S, Laaksonen O, Kårlund A, Leong SL, Newson WR, Passoth V, Hanhineva K, Langton M, Zamaratskaia G.   +9 more
europepmc   +1 more source

Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.

Food Funct
Winkler L, Awan A, Rideout NM, Kleiner M.   +3 more
europepmc   +1 more source