Results 81 to 90 of about 920 (185)

Characteristics of Seasoning Powders from Nagara Bean Tempeh and Oyster Mushroom for Umami Enhancer to Reduce Salt-use

, 2023
Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour ...
Susi , Susi, Hakim, Hisyam Musthafa Al, Gendrosari , Sasi   +2 more
core   +1 more source

Kualitas nonflaky krekers dengan kombinasi tepung tempe kacang gude (Cajanus cajan) dan bawang hitam (Allium sativum)

Agrointek
Non-flaky crackers are a snack made from wheat flour, which are not layered, dense, massive, and crunchy. The crackers in this study were made by combining flour, pigeon pea tempeh flour (Cajanus cajan) and black garlic (Allium sativum).
Febpi Lina Santoso, Yuliana Reni Swasti, Ekawati Purwijantiningsih   +2 more
doaj   +1 more source

Is There a Specific Role for Fungal Protein Within Food Based Dietary Guidelines? A Roundtable Discussion

Nutrition Bulletin, Volume 50, Issue 3, Page 514-528, September 2025.
ABSTRACT Expanding and aging populations, sustainability drivers and changing attitudes to the way we eat mean that there has been growing interest in non‐animal derived protein food sources. Given this shift, there has been an uprise in consumer demand and commercial innovation of meat analogues and alternative protein food sources. The question, with
Emma J. Derbyshire, John M. Brameld, Benjamin T. Wall, Paul Thomas, Ursula Arens, Ciarán G. Forde, Wendy Hall, Andrea J. Glenn, Tom R. Hill, Jenny Paxman   +9 more
wiley   +1 more source

SENSORY AND PHYSICOCHEMICAL CHARACTERISTICS OF COOKIES MOCAF SUBSTITUTED WITH PIGEON PEA (Cajanus cajan) TEMPEH FLOUR SKRIPSI [PDF]

, 2018
Cookies is kind of food consumed by many people from infants to adults. Generally, the ingredients include wheat flour which is an import commodity.

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Beta‐glucans from oats or barley and reduction of postprandial glycaemic responses: Modification of an authorised health claim pursuant to Article 13(1) of Regulation (EC) No 1924/2006 following a request in accordance with Article 19 of Regulation (EC) No 1924/2006

EFSA Journal, Volume 23, Issue 9, September 2025.
Abstract Following an application from PepsiCo International, submitted pursuant to Article 19 of Regulation (EC) No 1924/2006 via the Competent Authority of Ireland, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the modification of an authorised health claim related to beta‐glucans from oats or ...
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan de Henauw, Karen‐Ildico Hirsch‐Ernst, Angeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Frank Thies, Ines Drenjančević, Ionut Craciun, Thibault Fiolet, Alfonso Siani   +18 more
wiley   +1 more source

Deciphering the Effect of Millet Type on the Structure of the Bacterial Community in an Indian Fermented Beverage

Food Safety and Health, Volume 3, Issue 3, Page 455-465, July 2025.
Millet‐based fermented beverages were prepared using different millet varieties with an aim to investigate the microbial communities that develop during natural fermentation. This study revealed an abundance of lactic acid bacteria, highlighting their key role in natural fermentation.
Rishibha Gupta, Smriti Gaur
wiley   +1 more source

Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.
ABSTRACT As the global demand for protein‐rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high‐quality protein and micronutrients, whose integration with alternative proteins offers new avenues to address ...
Renyu Zhang, Mustafa M. Farouk, Carolina E. Realini, Caroline Thum   +3 more
wiley   +1 more source

Modification of the GLITEROS diabetes-specific hospital enteral formula based on jicama flour and tempeh flour with the addition of sunflower seed flour

Food Research
The diabetes-specific enteral formula is necessary to assist glycemic control for critically ill diabetic patients. The GLITEROS enteral formula is an innovative diabetes-specific hospital enteral formula made from local food, jicama flour and tempeh flour.
L. Wijayanti, M. Muniroh, A.N. Al-Baarri, D.Y. Fitranti, E> Mahati, D.N. Afifah   +5 more
openaire   +1 more source

Plant‐Based Meat Analogues: Processing, Product Safety, Protein Quality, and Contributions to Environmental Sustainability

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
Processing conditions used in production of plant‐based meat analogues can alter the native structure of the proteins, expose reactive functional groups, and increase their possibility of interacting with other components in the food matrix. The structural modification can alter the proteins’ susceptibility to enzymatic hydrolysis along the gastro ...
Ruth T. Boachie, Rotimi E. Aluko
wiley   +1 more source

Tempeh flour as a substitute for soybean flour in coconut cookies.

, 2016
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.
LEITE, R. S., CARRÃO-PANIZZI, M. C., CURTI, J. M., DIAS, I. P., SEIBEL, N. F.   +4 more
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