Results 51 to 60 of about 668 (167)

Effect of GLITEROS specific-diabetes enteral formula modification based on tempe flour, jicama flour and sunflower seed flour on score pancreatic damage, number and diameter of the islets of langerhans of hyperglycemic rats pancreatic cells with streptozotocin induction

Food Production, Processing and Nutrition, 2023
Tempeh, yam, and sunflower's flour have been known to have antidiabetic effects, but their combined effect on the histopathology of hyperglycemic rat pancreatic cells in an enteral formula has not been proven.
Lilis Wijayanti, Muflihatul Muniroh, Ahmad Ni’matullah Al-Baarri, Deny Yudi Fitranti, Endang Mahati, Diana Nur Afifah   +5 more
doaj   +1 more source

Impact of tempeh flour supplementation on the properties of non-gluten pasta product

African Journal of Food, Agriculture, Nutrition and Development, 2020
Gluten-free products are needed by people with gluten allergy such as celiac disease and autism. The consumption of gluten-free products rises annually and, therefore, there is potential in the development of gluten-free products. Most of the non-gluten pasta products(NGP) contain a low amount of protein.
Enny Sholichah, N Indrianti, LE Yulianti, A Sarifudin, W Kiatponglarp   +4 more
openaire   +1 more source

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, Volume 5, Issue 1, Page 45-72, March 2026.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Pemanfaatan Tepung Rumput Laut Gracilaria sp. pada Tempe sebagai Alternatif Pangan Sumber Yodium

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2021
Tempe merupakan produk pangan bergizi tinggi yang digemari dan diterima oleh masyarakat luas tetapi umumnya memiliki kadar yodium yang rendah. Rumput laut yang kandungan yodiumnya cukup tinggi dapat digunakan sebagai bahan fortifikasi yodium pada makanan.
Ni Nyoman Trisa Monikasari, Ida Bagus Wayan Gunam, Ni Wayan Wisaniyasa   +2 more
doaj   +1 more source

Effect of Tempeh Processing on the Nutritional Composition and Immunoreactivity of Grobogan Soybeans

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Soybeans are a valuable source of essential nutrients but can trigger allergic reactions in susceptible individuals. This study investigates the effects of tempeh processing, including boiling, fermentation, and frying, on the nutritional composition and immunoreactivity properties of Grobogan soybeans.
Nanda Triandita, Endang Prangdimurti, Nancy Dewi Yuliana, Hendra Wijaya, Nurheni Sri Palupi, Mattia Spano   +5 more
wiley   +1 more source

A Comprehensive Review on Key Chemical Constituents of Indian Pulses and Their Multifaceted Health Benefits in a Global Context

Legume Science, Volume 7, Issue 4, December 2025.
ABSTRACT Pulses are edible seeds of legume plants, but they are distinct from legumes because they are dried seeds before consumption. Because of their economic value and high nutritional content, pulses are integral to diets worldwide. Various pulses such as Macrotyloma uniflorum (horse gram), Glycine max (soybeans), Pisum sativum (field peas), Lens ...
Preeti Semwal, Shankar Gupta, Chahat, Gaurav Joshi, Muhammad Wahajuddin, Bhupinder Kumar   +5 more
wiley   +1 more source

Fruit Waste Potential for Single Cell Protein Production in Addis Ababa City, Ethiopia: A Review

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Valorization of urban fruit waste for SCP production. ABSTRACT Urban food waste presents a significant environmental challenge, but it also offers a promising opportunity for sustainable protein production. In Addis Ababa, it's estimated that around 70%–74% of municipal solid waste is biodegradable, with a large portion made up of fruit and vegetable ...
Gebeyehu Ayele, Habtamu Admassu, Gadissa Mosisa, Abebe Desalegn, Molla Abeje   +4 more
wiley   +1 more source

Formulation of a tempeh and mocaf flour-based analog nugget with the addition of red spinach

Jurnal Teknologi & Industri Hasil Pertanian
Tempeh, a protein-rich ingredient, and mocaf flour and red spinach, which are high in dietary fiber, have potential as functional food ingredients.
Yanti Meldasari Lubis, Asmawati, Yuliani Aisyah, Maharani Putri   +3 more
doaj   +1 more source

Soy Isoflavones Prevent Bone Quality Loss Induced by High‐Fat Diet in Rats Through Epigenetic Modifications

The FASEB Journal, Volume 39, Issue 20, 31 October 2025.
A diet high in fat and cholesterol, especially when consumed early in life, can lead to negative outcomes such as obesity and impaired bone development. This can increase the risk of fractures and bone loss later in life. In young rats, adding soy isoflavones (Isof) ‐ a type of compound found in soy foods that resemble estrogen ‐ into a high‐fat diet ...
Perry C. Caviness, Beau Belcher, Oxana P. Lazarenko, Jennifer F. Chen, Michael L. Blackburn, Jin‐Ran Chen   +5 more
wiley   +1 more source

Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Almost 18%–22% of soybean is comprised of tiny, stable oil bodies with a concentration of triacylglycerol, rich in bioactive substances. These oil bodies of soybean consist of oleosins, oleosins, and steroleosin as part of the monolayer of phospholipids.
Muhammad Rashid, Iqra Khalid, Gaurav Sanghvi, Amar Shankar, Farhan Saeed, Muhammad Afzaal, Mehwish, Mayank Kundlas, Catherine Tamale Ndagire   +8 more
wiley   +1 more source