Biological, dietetic and pharmacological properties of vitamin B<sub>9</sub>. [PDF]
NPJ Sci FoodSiatka T +8 more
europepmc +1 more source
Main Processed Hypoallergenic Foods: A Potential Tool to Improve Informed Dietary Choices in Children with IgE-Mediated Food Allergies. [PDF]
Children (Basel)Pecoraro L +14 more
europepmc +1 more source
Quality and organoleptic test of beef nuggets with tempeh flour substitution
IOP Conference Series: Earth and Environmental Science, 2023 Abstract Nugget is one of the processed meat products made from meat, adhesives, spices and ice cubes. Processing meat into nuggets is one way to extend the shelf life of meat, to save the nutritional value and taste of meat because the nutrients in meat are generally easily damaged during storage and distribution.
Z Hanum
exaly +2 more sources
Tempeh flour as a substitute for soybean flour in coconut cookies [PDF]
Food Science and Technology, 2013 The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the ...
Rodrigo Santos Leite +2 more
exaly +4 more sources
The Ratio Effect of Tempeh Flour and Wheat Flour on the Characteristic of Sweet Bread [PDF]
Advances in social science, education and humanities research, 2021 Ida Ningrumsari +2 more
exaly +2 more sources
Impact of tempeh flour on the rheology of wheat flour dough and bread staling
LWT - Food Science and Technology, 2019 Abstract Solid-state fermentation of soybeans by Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1 can be used as a natural enzyme pool for the improvement of dough and bread quality. Rheological analysis indicated that addition of tempeh flour (TF) increased G′ and G’’ moduli of dough.
Lu Huang +2 more
exaly +2 more sources
Effect of banana flour and tempeh flour on sensory characteristics of prebiotic snack bar
IOP Conference Series: Earth and Environmental Science, 2022 Abstract Prebiotic snack bar is a food innovation in the form of a bar that contains a source of functional nutrients that can improve chronic small intestinal inflammation syndrome (pediatric environmental enteropathy) in stunting children, increase the absorption of nutrition, and then improve the nutritional status of stunting ...
G Purnasari, I R A Sasmita, Y Susindra
exaly +2 more sources
Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours [PDF]
GSC Biological and Pharmaceutical Sciences, 2021 Biscuits are foodstuffs that are consumed all over the world as snacks on wide range developing countries where protein and caloric malnutrition are prevalent. There is therefore need to feed on functional foods with improved formulations and substantial health benefits by world nutrition bodies due to different health problems related to food ...
Ukpong, Susana Ekere +2 more
exaly +3 more sources
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Tempeh and red ginger flour for hypercholesterolemic rats
Nutrition & Food Science, 2020Purpose 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 +6 more
openaire +1 more source