Results 111 to 120 of about 668 (167)

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

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

Effects of isoflavone and probiotic intake on calcium transport and bone metabolism biomarkers in female rats. [PDF]

Food Sci Nutr, 2023
Harahap IA, Kuligowski M, Schmidt M, Kołodziejski PA, Suliburska J.   +4 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

Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers. [PDF]

Foods, 2023
Drabo MS, Traoré K, Parkouda C, Hama-Ba F, Savadogo A, Raes K.   +5 more
europepmc   +1 more source

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea. [PDF]

Food Sci Anim Resour
Lee DY, Kim JS, Park J, Han D, Choi Y, Park JW, Lee J, Mariano E, Namkung S, Hur SJ.   +9 more
europepmc   +1 more source

Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. [PDF]

Front Nutr
Alhodieb FS.
europepmc   +1 more source

Health benefits of ethnic fermented foods. [PDF]

Front Nutr
Santa D, Huch M, Stoll DA, Cunedioglu H, Priidik R, Karakaş-Budak B, Matalas A, Pennone V, Girija A, Arranz E, Syrpas M, Mukherjee A, Cotter PD, Mojsova S, Chassard C, Praćer S, Vergères G, Kütt ML.   +17 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

Vocabulary data presented in the local traditions of central Java and East Java. [PDF]

Data Brief
Pribadi NH, Said DP, Wijayanti KD, Kurwidaria F, Rahadini AA, Veronika P.   +5 more
europepmc   +1 more source