Results 151 to 160 of about 668 (167)

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

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

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
Katleen Raes, Moustapha Soungalo DRABO
exaly  

Tempeh and red ginger flour for hypercholesterolemic rats

Nutrition and Food Science, 2021
Luthfia Dewi
exaly  

Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties

Future Foods, 2021
Tan Zhi Hui Nicole, Oni Yuliarti
exaly  

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Comprehensive Reviews in Food Science and Food Safety, 2021
Amadeus Driando Ahnan-Winarno, Lorraine Cordeiro, John G Gibbons   +2 more
exaly  

Solid state fermentation process for producing chickpea(Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

Journal of the Science of Food and Agriculture, 2004
Cuauhtémoc Reyes-Moreno, Edith O Cuevas-Rodríguez, Jorge Milán-Carrillo   +2 more
exaly  

Daidzein and genestein contents in tempeh and selected soy products

Food Chemistry, 2009
Hasnah Haron, Amin Ismail, Azrina Azlan
exaly  

Enhancing vitamin B12 in lupin tempeh by in situ fortification

LWT - Food Science and Technology, 2018
Martha Florencia Endika, Eddy J Smid
exaly  

Determination of compounds responsible for tempeh aroma

Food Chemistry, 2013
Henryk H Jeleń, Małgorzata Anna Majcher, Maciej Kuligowski   +2 more
exaly