Results 151 to 160 of about 688 (163)

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
openaire   +1 more source

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
openaire   +1 more source

MOISTURE CONTENT, TEXTURE, AND SENSORY PROPERTIES OF CHICKEN SAUSAGE WITH TEMPEH FLOUR, ARROWROOT FLOUR AND CARRAGEENAN SUBSTITUTION

Proceeding of International Conference on Science, Health, And Technology
Sausage is a processed minced meat product with added fillers, emulsifiers, and flavor enhancers. In line with the trend of reducing low-fat consumption, many animal-based products are being partially or completely substituted with plant-based ingredients.
Diva Eka Saputri, Muhammad Handan Afrizal, Laela Nur Rokhmah, Binardo Adi Seno, Umar Hafidz Asy’ari Hasbullah   +4 more
openaire   +1 more source

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

Food Science and Technology International, 2010
The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%).
M, Reyes-Bastidas, E Z, Reyes-Fernández, J, López-Cervantes, J, Milán-Carrillo, G F, Loarca-Piña, C, Reyes-Moreno   +5 more
openaire   +2 more sources

Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume

Food Bioscience, 2023
Moustapha Soungalo Drabo, Savadogo Aly, Katleen Raes   +2 more
exaly  

Tempeh and red ginger flour for hypercholesterolemic rats

Nutrition and Food Science, 2021
Luthfia Dewi
exaly  

Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

LWT - Food Science and Technology, 2004
C Reyes-Moreno
exaly  

Nutritional properties of tempeh flour from quality protein maize (Zea mays L.)

LWT - Food Science and Technology, 2006
J Milán-Carrillo, C Reyes-Moreno, L A BELLO-PÉREZ   +2 more
exaly  

Formulation of Emergency Food in Biscuit-Form Made From Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata) –Tempeh Flour Koya

IOP Conference Series: Earth and Environmental Science, 2018
Edhi Nurhartadi
exaly  

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Journal of Food Processing and Preservation, 2016
Ruben F González-Laredo
exaly