Results 61 to 70 of about 688 (163)
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 +4 more
wiley +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi PertanianIndonesia has a high potential for edamame production, so it needs to be developed into value-added food products, one of which is through the use of edamame tempeh flour as a substitute for wheat flour in crackers.
Difaa' Millati 'Izzah, Aan Sofyan
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 +5 more
wiley +1 more source
Dietary Flavonoids in Allergic Disease: Immunomodulatory Mechanisms and Therapeutic Potential
Journal of Food Quality, Volume 2026, Issue 1, 2026.The rising global prevalence of allergic diseases is increasingly linked to modern dietary shifts, positioning dietary intervention as a critical strategy for disease prevention and management. Dietary flavonoids, a prominent class of bioactive polyphenols ubiquitous in plant‐based foods, offer a promising nutritional approach to mitigating allergic ...
Xiao-Hang Shi +12 more
wiley +1 more source
Allergenicity of Eight Soy Products: Allergy to Soy Milk Is Most Frequent and Most Severe
Clinical &Experimental Allergy, Volume 56, Issue 8, Page 969-972, August 2026.
E. J. J. Kallen +8 more
wiley +1 more source
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 +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 +4 more
wiley +1 more source
Acceptability, macro nutrients cheese crackers substitutied purple sweet potato and tempeh flour [PDF]
Media Gizi Pangan, 2019 Antioxidant are substances that can slow down or prevent the oxidation process. This substance can actually slow down or inhibit oxidation of substance that are easilyoxidazed even in low consentration. Antioxidant are also suitably defined as compounds that protect cells from the harmful effeck of reactive oxygen free radicals if thay are associated ...
Windasari Windasari +2 more
openaire +1 more source
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 +5 more
wiley +1 more source
Physicochemical Evaluation of Tempeh-Fish Sausage
Jurnal Teknologi dan Industri Pangan, 2010 Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used.
T J Moedjiharto
doaj