Results 141 to 150 of about 668 (167)

Biological, dietetic and pharmacological properties of vitamin B₉. [PDF]

NPJ Sci Food
Siatka T, Mát'uš M, Moravcová M, Harčárová P, Lomozová Z, Matoušová K, Suwanvecho C, Krčmová LK, Mladěnka P.   +8 more
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Main Processed Hypoallergenic Foods: A Potential Tool to Improve Informed Dietary Choices in Children with IgE-Mediated Food Allergies. [PDF]

Children (Basel)
Pecoraro L, Barni S, Mori F, Giovannini M, Castagnoli R, Arasi S, Mastrorilli C, Saretta F, Liotti L, Caminiti L, Klain A, Gelsomino M, Miraglia Del Giudice M, Marseglia GL, Novembre E.   +14 more
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Cross-sectional study of prepared foods sold in Indonesian school canteens to inform childhood obesity programs and policies. [PDF]

J Nutr Sci
Sijangga MO, Hositanisita H, Lewis EC, Hadi H, Matsuzaki M, Surkan PJ, Kang Y, Purnamasari SD, Kurniasari Y, Gittelsohn J.   +9 more
europepmc   +1 more source

Nutritional Content of Food Containing Various Mixtures of Eel (Monopterus albus) Flour and Tempeh Flour as Supporting Nutrients for Hemodialysis Patients

Pakistan Journal of Nutrition, 2019
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Menu Dilemmas: An Integrated Assessment of the Nutritional Quality, Environmental Impact, and Cost of Vegan, Vegetarian, and Meat-Based Versions of Meals. [PDF]

Nutrients
Takacs B, Kalea AZ, Borrion A.
europepmc   +1 more source

The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms. [PDF]

Curr Res Food Sci
Mu H, Yao Y, Gong Y, Yang T.
europepmc   +1 more source

Effects of Daidzein, Tempeh, and a Probiotic Digested in an Artificial Gastrointestinal Tract on Calcium Deposition in Human Osteoblast-like Saos-2 Cells. [PDF]

Int J Mol Sci
Harahap IA, Olejnik A, Kowalska K, Suliburska J.   +3 more
europepmc   +1 more source

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Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

Food Chemistry, 2008
Abstract The effects of solid state fermentation (SSF) on physicochemical and nutritional properties of chickpea flour were studied. Fermented (tempeh) flour showed higher particle size index, gelatinization temperature, dispersability and resistant starch content, and lower gelatinization enthalpy and water solubility than unfermented flour.
Paola I. Angulo-Bejarano, Nadia M. Verdugo-Montoya, Edith O. Cuevas-Rodríguez, Jorge Milán-Carrillo, Rosalva Mora-Escobedo, Jose A. Lopez-Valenzuela, José A. Garzón-Tiznado, Cuauhtémoc Reyes-Moreno   +7 more
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Tempeh and red ginger flour for hypercholesterolemic rats

Nutrition & Food Science, 2020
Purpose This study aims to evaluate the effect of the combination of tempeh and red ginger flour in hypercholesterolemic rats. Design/methodology/approach Sprague Dawley male rats (n = 30; body weight 150-200 g) were randomly divided by five groups (n = 6), consist of negative control (K−) group: group fed by normal diet (laboratory standard diet ...
Luthfia Dewi, Lara Ayu Lestari, Azizah Nur Astiningrum, Vita Fadhila, Nur Amala, Muhamad Abdal Bakrie, Nurul Hidayah   +6 more
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Effect of Addition Tempeh Flour on Calcium, Protein, Water Content and Acceptance in Catfish Meatballs

Malaysian Journal of Medicine and Health Sciences, 2023
Introduction: More than 50% of women in each country suffer from dysmenorrhea.This can be painful during menstruation and affect 50% of a woman’s daily activities. Calcium can reduce muscle cramps after contractions. Tempeh and catfish are calcium-rich foods that people often eat, but the variety of processed products available is limited.
Widyasmara Nur Tammamia, Farida Wahyu Ningtyias, Sulistiyani Sulistiyani   +2 more
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