Results 121 to 130 of about 920 (185)

Effects of Tempeh Flour Snack Bar on Organoleptic Tests and Nutritional Content as a Snack for Athletes

Sport and Nutrition Journal
Introduction: Athletes need snacks, one of which is a snack bar. Tempe flour snack bar and watermelon rind can help restore muscle damage after sports activities. This study aims to determine the effect of tempeh flour snack bars with the addition of watermelon rind on organoleptic tests and nutritional content referring to SNI 0-4216-1996 quality ...
openaire   +1 more source

Influence of Tempeh, Daidzein, Probiotics, and Their Combination on Magnesium Status and Hematological Ratios in a Postmenopausal Osteoporotic Animal Model. [PDF]

Nutrients
Harahap IA, Salem O, Fahmi RL, Ahmed N, Leciejewska N, Suliburska J.   +5 more
europepmc   +1 more source

Three-Tier Plate, Triple Win: Health, Sustainability, and Equity in the Slovenian Nutrition Guidelines 2025. [PDF]

Foods
Mis NF, Jakše B, Kreft S, Vovk A, Fras Z.   +4 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]

Foods
Muhammed YMR, Minervini F, Cavoski I.
europepmc   +1 more source

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

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

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

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