Works matching DE "TEMPEH"

Results: 76

Genetically modified soybeans: false-positive detection in fermented natural soybean (tempe).

Published in:

Biotechnology Letters, 2003, v. 25, n. 18, p. 1485, doi. 10.1023/A:1025449902523

By:

Prakoso, Budi;
Nitisinprasert, Sunee;
Stevens, Willem F.

Publication type:

Article

Learning Strategy of Production of Tempe Through Various Size of Soybean Particles for Students with Hearing Impairments.

Published in:

Journal of Engineering Education Transformations, 2020, v. 34, p. 124, doi. 10.16920/jeet/2020/v34i0/157878

By:

Sani, Yulvia;
Nandiyanto, Asep Bayu Dani;
Wardany, Ossy Firstanti;
Hufad, Achmad;
Rochyadi, Endang

Publication type:

Article

PENGARUH KONSUMSI TEMPE KEDELAI GROBOGAN TERHADAP PROFIL SERUM, HEMATOLOGI DAN ANTIOKSIDAN TIKUS.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 155, doi. 10.6066/jtip.2015.26.2.155

By:

Astawan, Made;
Wresdiyati, Tutik;
Sirait, Jefriaman

Publication type:

Article

MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 168, doi. 10.6066/jtip.2014.25.2.168

By:

Kustyawati, Maria Erna;
Pratama, Filli;
Saputra, Daniel;
Wijaya, Agus

Publication type:

Article

THE EFFECT OF TEMPEH FLOUR FROM TREE BEAN (PARKIA TIMORIANA (DC) MERR.) SEEDS ON LIPID PROFILE IN PROTEIN-ENERGY MALNUTRITION RATS.

Published in:

Slovak Journal of Food Sciences, 2021, v. 15, p. 173, doi. 10.5219/1525

By:

Widyastuti, Nurmasari;
Luthfiah, Nita Hasna;
Ulfa, Rimadhani;
Sulchan, Mohammad;
Anjani, Gemala;
Widyastiti, Nyoman Suci;
Afifah, Diana Nur;
Almira, Vita Gustin

Publication type:

Article

SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 351, doi. 10.5219/1247

By:

Kustyawati, Maria Erna;
Pratama, Filli;
Saputra, Daniel;
Wijaya, Agus

Publication type:

Article

THE EFFECT OF PROCESSED TEMPEH GEMBUS TO HIGH SENSITIVITY C-REACTIVE PROTEIN (hsCRP) AND HIGH-DENSITY LIPOPROTEIN (HDL) LEVELS IN WOMEN WITH OBESITY.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 8, doi. 10.5219/1236

By:

Wati, Desti Ambar;
Nadia, Fika Shafiana;
Isnawati, Muflihah;
Sulchan, Mohammad;
Afifah, Diana Nur

Publication type:

Article

Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 123, doi. 10.1111/j.1365-2621.1990.tb06032.x

By:

PAREDES-LÓPEZ, O.;
HARRY, G.I.;
GONZALEZ-CASTAÑEDA, J.

Publication type:

Article

Effect of Tempeh on Properties of Hams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1166, doi. 10.1111/j.1365-2621.1989.tb05947.x

By:

KUO, J. C.;
WANG, S. Y.;
PENG, A. C.;
OCKERMAN, H. W.

Publication type:

Article

Tempeh prepared from germinated soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1736, doi. 10.1111/j.1365-2621.1987.tb05919.x

By:

Suparmo, Empty;
Markakis, P.

Publication type:

Article

Vitamin B{sub}1{sub}2 activity in miso and tempeh

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 493

By:

Acosta, P. B.;
Truesdell, D. D.;
Green, N. R.

Publication type:

Article

Reduction in phytic acid levels in soybeans during tempeh production, storage and frying

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 260

By:

Sutardi, Empty;
Buckle, K. A.

Publication type:

Article

Mass production of Rhizopus oligoporus spores and their application in tempeh fermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 168, doi. 10.1111/j.1365-2621.1975.tb03762.x

By:

Wang, H. L.;
Hesseltine, C. W.;
Swain, E. W.

Publication type:

Article

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product.

Published in:

Journal of the Science of Food & Agriculture, 2004, v. 84, n. 3, p. 271, doi. 10.1002/jsfa.1637

By:

C Reyes-Moreno;
EO Cuevas-Rodríguez;
J Milán-Carrillo;
OG Cárdenas-Valenzuela;
J Barrón-Hoyos

Publication type:

Article

Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 307, doi. 10.12944/CRNFSJ.6.2.06

By:

HASHIM, NORMAH;
CHIA WOON TAI;
HUI XIN WEN;
ISMAIL, AMIN;
KIN WENG KONG

Publication type:

Article

Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh.

Published in:

Makara Journal of Science, 2018, v. 22, n. 2, p. 89, doi. 10.7454/mss.v22i2.9616

By:

Cempaka, Laras;
Eliza, Naila;
Ardiansyah;
Handoko, Dody D.;
Astuti, Rizki Maryam

Publication type:

Article

Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh.

Published in:

AIMS Agriculture & Food, 2023, v. 8, n. 2, p. 461, doi. 10.3934/agrfood.2023024

By:

Rizal, Samsul;
Kustyawati, Maria Erna;
Suharyono;
Putri, Theresia Santika Kusuma;
Endaryanto, Teguh

Publication type:

Article

Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh.

Published in:

AIMS Agriculture & Food, 2022, v. 7, n. 3, p. 567, doi. 10.3934/agrfood.2022035

By:

Diana Lo;
Romulo, Andreas;
Jia-Ying Lin;
Yuh-Tai Wang;
Wijaya, Christofora Hanny;
Ming-Chang Wu

Publication type:

Article

Vitamin B<sub>12</sub> production in soybean fermentation for tempeh.

Published in:

AIMS Agriculture & Food, 2020, v. 5, n. 2, p. 262, doi. 10.3934/agrfood.2020.2.262

By:

Kustyawati, Maria E.;
Subeki;
Murhadi;
Rizal, Samsul;
Astuti, Penipuji

Publication type:

Article

Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers.

Published in:

Foods, 2018, v. 7, n. 9, p. 136, doi. 10.3390/foods7090136

By:

Vital, Rayane J.;
Bassinello, Priscila Z.;
Cruz, Quédma A.;
Carvalho, Rosângela N.;
De Paiva, Júlia C. M.;
Colombo, Aline O.

Publication type:

Article

Tempe fermentation, innovation and functionality: update into the third millenium.

Published in:

Journal of Applied Microbiology, 2005, v. 98, n. 4, p. 789, doi. 10.1111/j.1365-2672.2004.02471.x

By:

Nout, M. J. R.;
Kiers, J. L.

Publication type:

Article

Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium.

Published in:

Journal of Applied Microbiology, 2002, v. 92, n. 1, p. 147, doi. 10.1046/j.1365-2672.2002.01509.x

By:

Moreno, M.R.F.;
Leisner, J.J.;
Tee, L.K.;
Ley, C.;
Radu, S.;
Rusul, G.;
Vancanneyt, M.;
De Vuyst, L.

Publication type:

Article

Potential of Rhizopus delemar and Rhizopus microsporus as tempeh starters.

Published in:

Biodiversitas: Journal of Biological Diversity, 2024, v. 25, n. 11, p. 4208, doi. 10.13057/biodiv/d251120

By:

HARTANTI, ANASTASIA TATIK;
KURNIAWAN, BAGAS CRISTANTO;
GUNAWAN, AGUSTIN WYDIA

Publication type:

Article

Tempeh flour as an excellent source of paraprobiotics.

Published in:

Biodiversitas: Journal of Biological Diversity, 2023, v. 24, n. 3, p. 1817, doi. 10.13057/biodiv/d240357

By:

JONESTI, WILFADRI PUTRA;
PRIHATNA, CAHYA;
NATADIPUTRI, GRISELDA HERMAN;
SUWANTO, ANTONIUS;
MERYANDINI, ANJA

Publication type:

Article

Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae.

Published in:

Biodiversitas: Journal of Biological Diversity, 2022, v. 23, n. 3, p. 1553, doi. 10.13057/biodiv/d230345

By:

RIZAL, SAMSUL;
KUSTYAWATI, MARIA ERNA;
SUHARYONO, A. S.;
SUYARTO, VIRDA AULIA

Publication type:

Article

Inhibition of adhesion of enterotoxigenic Escherichia coli K88 by soya bean tempe.

Published in:

Letters in Applied Microbiology, 2002, v. 35, n. 4, p. 311, doi. 10.1046/j.1472-765X.2002.01182.x

By:

Kiers, J.L.;
Nout, M.J.R.;
Rombouts, F.M.;
Nabuurs, M.J.A.;
van der Meulen, J.

Publication type:

Article

Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 4, p. 799, doi. 10.1111/j.1365-2621.2009.01907.x

By:

Chang, Chen-Tien;
Hsu, Cheng-Kuang;
Chou, Su-Tze;
Chen, Ya-Chen;
Huang, Feng-Sheng;
Chung, Yun-Chin

Publication type:

Article

Nutritional evaluation, with emphasis on protein quality, of maize-based complementary foods enriched with soya bean and cowpea tempe.

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 7, p. 809, doi. 10.1046/j.1365-2621.2003.00736.x

By:

Osundahunsi, 0. F.;
Aworh, 0. C.

Publication type:

Article

Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean ( Phaseolus vulgaris) seeds.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 2, p. 359, doi. 10.1002/jsfa.6385

By:

Starzyńska‐Janiszewska, Anna;
Stodolak, Bożena;
Mickowska, Barbara

Publication type:

Article

Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR-DGGE and molecular cloning.

Published in:

World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 10, p. 1969, doi. 10.1007/s11274-013-1349-6

By:

Yan, Yinzhuo;
Wolkers-Rooijackers, Judith;
Nout, M.;
Han, Beizhong

Publication type:

Article

Beneficial effects of tempeh in disease prevention and treatment.

Published in:

Nutrition Reviews, 1996, v. 54, n. 11, p. S94

By:

Karyadi, Darwin;
Lukito, Widjaja

Publication type:

Article

Study of Tortilla Chips Snack from Corn Flour and Tempeh Formulation for Stunting Prevention.

Published in:

Amerta Nutrition, 2023, v. 7, n. 3, p. 358, doi. 10.20473/amnt.v7i3.2023.358-364

By:

Reni Indriyanim;
Yulia Novika;
Mindo Lupiana;
Endang Sri Wahyuni

Publication type:

Article

Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats.

Published in:

Amerta Nutrition, 2022, v. 6, n. 4, p. 422, doi. 10.20473/amnt.v7i4.2022.422-431

By:

Nurkistin, Dika;
Tamtomo, Didik Gunawan;
Wiboworini, Budiyanti

Publication type:

Article

Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack.

Published in:

Amerta Nutrition, 2022, v. 6, n. 4, p. 351, doi. 10.20473/amnt.v7i4.2022.351-354

By:

Permatasari, Oktavina;
Muhlishoh, Arwin;
Ismawanti, Zuhria;
Wardhana, Adhi

Publication type:

Article

THE IMPACT OF TEMPEH MILK AND SOYMILK ON ADOLESCENT HEMOGLOBIN LEVEL.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, p. 27, doi. 10.20473/mgi.v18i1SP.27-32

By:

Sari, Ayu Pravita;
Yuniarti, Putri;
Krisnasary, Arie

Publication type:

Article

PERBEDAAN KADAR ZAT BESI BERDASARKAN WAKTU PEMASAKAN DAN METODE YANG DITERAPKAN PADA TEMPE DAN HATI SAPI: SEBUAH STUDI EKSPERIMENTAL.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2022, v. 17, n. 2, p. 159, doi. 10.204736/mgi.v17i2.159-167

By:

Prasetyo, Aghnaita Firda;
Farapti;
Isaura, Emyr Reisha

Publication type:

Article

Tempe as superior functional antioxidant food: From biomechanism to future development of soybean-based functional food.

Published in:

Pharmacia (0428-0296), 2024, v. 71, n. 1, p. 1, doi. 10.3897/pharmacia.71.e116748

By:

Surya, Reggie;
Amalia, Nurlinah;
Gunawan, William Ben;
Taslim, Nurpudji Astuti;
Ghafoor, Marwan;
Mayulu, Nelly;
Hardinsyah, Hardinsyah;
Syahputra, Rony Abdi;
Kartawidjajaputra, Felicia;
Rizzo, Gianluca;
Tjandrawinata, Raymond Rubianto;
Subali, Dionysius;
Kurniawan, Rudy;
Nurkolis, Fahrul

Publication type:

Article

Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh).

Published in:

International Journal of Food Sciences & Nutrition, 2007, v. 58, n. 8, p. 577, doi. 10.1080/09637480701343846

By:

Watanabe, N.;
Fujimoto, K.;
Aoki, H.

Publication type:

Article

Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods.

Published in:

International Journal of Food Sciences & Nutrition, 2002, v. 53, n. 1, p. 15

By:

Egounlety, M.;
Aworh, O.C.;
Akingbala, J. O.;
Houben, J. H.;
Nago, M. C.

Publication type:

Article

Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania.

Published in:

2000

By:

Mugula, J.K.;
Lyimo, M.

Publication type:

journal article

Evaluation of the nutritional quality and acceptability of fingermillet-based tempe as potential weaning foods in Tanzania.

Published in:

1999

By:

Mugula, J.K.;
Lyimo, M.

Publication type:

journal article

Rice and green gram based 'Tempeh'- Development and in vitro mineral bioavailability.

Published in:

Journal of Tropical Agriculture, 2015, v. 53, n. 2, p. 166

By:

Lakshmy, P. S.;
Usha, V.;
Sharon, C. L.;
Aneena, E. R.

Publication type:

Article

The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains.

Published in:

Food Science & Technology International, 2012, v. 18, n. 2, p. 113, doi. 10.1177/1082013211414771

By:

Starzyńska-Janiszewska, A;
Stodolak, B;
Duliński, R;
Mickowska, B

Publication type:

Article

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.).

Published in:

Food Science & Technology International, 2010, v. 16, n. 5, p. 427, doi. 10.1177/1082013210367559

By:

Reyes-Bastidas, M.;
Reyes-Fernández, E.Z.;
López-Cervantes, J.;
Milán-Carrillo, J.;
Loarca-Piña, G.F.;
Reyes-Moreno, C.

Publication type:

Article

STRUCTURAL AND FUNCTIONAL PROPERTIES OF FERMENTED SOYBEAN (TEMPEH) BY USING RHIZOPUS OLIGOSPORUS.

Published in:

2006

By:

Handoyo, Tri;
Morita, Naofumi

Publication type:

Abstract

SENSORY EVALUATION AND NUTRITIVE VALUE OF TEMPE SNACKS IN WEST AFRICA.

Published in:

International Journal of Food Properties, 2001, v. 4, n. 3, p. 513, doi. 10.1081/JFP-100108652

By:

Egounlety, M.

Publication type:

Article

Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis.

Published in:

HAYATI: Journal of Biosciences, 2013, v. 20, n. 2, p. 65, doi. 10.4308/hjb.20.2.65

By:

SEUMAHU, CECILIA ANNA;
SUWANTO, ANTONIUS;
RUSMANA, IMAN;
SOLIHIN, DEDY DURYADI

Publication type:

Article

EFFECT OF SUNFLOWER SEEDS ADDITION ON THE NUTRITIONAL VALUE OF GRASS PEA TEMPEH.

Published in:

Polish Journal of Food & Nutrition Sciences, 2009, v. 59, n. 2, p. 145

By:

Stodolak, Bożena;
Janiszewska, Anna Starzyńska-;
Pustkowiak, Henryk;
Mickowska, Barbara

Publication type:

Article

Tempe Powder Improves Nutritional Status of Malnourished Children In Indonesia.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2002, v. 11, p. S48

By:

Hadju, Veni;
Astuti, Nurpuji;
Thaha, A. Razak

Publication type:

Article

Indigenous mucuna tempe as functional food<sup>*</sup>.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2001, v. 10, n. 3, p. 222, doi. 10.1046/j.1440-6047.2001.00243.x

By:

Agriculture, Faculty of;
Handajani, Sri

Publication type:

Article