Results 71 to 80 of about 668 (167)

Isoflavones: Promising Natural Agent for Cancer Prevention and Treatment

Food Science &Nutrition, Volume 13, Issue 3, March 2025.
Isoflavones are currently being investigated by researchers in order to demonstrate their ability to prevent the proliferation of cancer cells. The current review aimed to demonstrate the potential of isoflavones to eliminate cancerous cells in the stomach, liver, lung, breast, and prostate, as their anticancer properties are due to the ability to ...
Muhammad Hammad Ul Hassan, Muhammad Shahbaz, Muhammad Imran, Ushna Momal, Hammad Naeem, Ahmed Mujtaba, Muzzamal Hussain, Muhammad Junaid Anwar, Suliman A. Alsagaby, Waleed Al Abdulmonem, Tadesse Fenta Yehuala, Mohamed A. Abdelgawad, Ahmed H. El‐Ghorab, Samy Selim, Ehab M. Mostafa   +14 more
wiley   +1 more source

EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage]

Jurnal Teknologi dan Industri Pangan, 2003
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  

Evaluation of antiobesogenic properties of fermented foods: In silico insights

Journal of Food Science, Volume 90, Issue 3, March 2025.
Abstract Obesity prevalence has steadily increased over the past decades. Standard approaches, such as increased energy expenditure, lifestyle changes, a balanced diet, and the use of specific drugs, are the conventional strategies for preventing or treating the disease and its associated complications.
Abdullahi Adekilekun Jimoh, Oluwafemi Ayodeji Adebo   +1 more
wiley   +1 more source

Nonthermal Technologies in Plant‐Based Alternative Processing: Applications, Challenges, and Future Perspectives

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
The growing demand for plant‐based alternatives has urged the development of advanced processing technologies that enhance product quality while maintaining nutritional integrity. Nonthermal technologies, including high‐pressure processing (HPP), pulsed electric field (PEF), ultrasound, ultraviolet (UV) light, irradiation, and cold plasma (CP), offer ...
Alkatuzzakia Akhi, Md Rahmatuzzaman Rana, Nazmul Islam, Tanvir Ahmed, Essam Hebishy   +4 more
wiley   +1 more source

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, Putri Afriliyanti, Aulia Azkia Hernawan   +2 more
openaire   +1 more source

Non‐Thermal Processing (NTP) as Preservation Techniques for Microbial Safety in Selected Plant‐Based Food Products: A Systematic Review

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Plant‐based food products are appreciated globally due to rising health awareness, ethical concerns related to animal welfare, and sustainability impacts, alongside the growth of vegetarian lifestyles. Despite their benefits, these products present unique food safety challenges and are not exempt from microbiological hazards.
A. D. R. N. Raja, G. L. Utama, A. M. Sikin, A. T. Lee, R. Andoyo, Essam Hebishy   +5 more
wiley   +1 more source

Optimization of Hydrolytic Enzyme Production from Tempeh Starter to Increase In Vitro Pepsin Digestibility of Black Soldier Fly Maggot

Animal Production: Indonesian Journal of Animal Production
This research aims to evaluate the optimal level and incubation time for the production of hydrolytic enzymes from tempeh starter (TS), in order to increase the in vitro pepsin digestibility of Black Soldier Fly (BSF), Hermetia illucens, maggot flour ...
Amanda Hasanah, Sri Rahayu, Bambang Hartoyo, Fransisca Maria Suhartati, Munasik Munasik, Novita Hindratiningrum   +5 more
doaj   +1 more source

The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

Journal of Applied Food Technology
Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions ...
Sarah Giovani, Zahra Ismi Oktafiani, Ema Komalasari, Agus Setiyoko   +3 more
doaj   +1 more source

Benguk Tempeh Flour (Mucuna pruriens L.): Royal Jelly Production of Apis mellifera in the Dearth Period [PDF]

BIO Web of Conferences
Royal jelly (RJ) is a high-value bee product whose yield is directly influenced by larval acceptance and survival. Exploring alternative feed resources is essential to enhance RJ production and support sustainable apiculture.
Besari Ratna Iffany Faradilla, Junus Mochammad, Radiati Lilik Eka   +2 more
doaj   +1 more source

Glycemic index of nuggets made from eel flour (Monopterus albus) and tempeh flour for nutritional support for diabetic hemodialysis patients [PDF]

Ilmu Gizi Indonesia, 2019
Background: Diabetes mellitus is one of the cause of end-stage renal failure and is also a comorbid of end-stage renal failure patient with hemodialysis. Diabetes is difficult to treat in diabetic hemodialysis patients. Diabetic hemodialysis patients will also experience malnutrition because of inadequate protein intake and gastrointestinal disorders ...
openaire   +1 more source