Works matching DE "TEMPEH"
Results: 76
The Fibrinolytic Activity of a Novel Protease Derived from a Tempeh Producing Fungus, Fusarium sp. BLB.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 9, p. 2184, doi. 10.1271/bbb.70153
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Effect of γ-Aminobutyric Acid-enriched Tempeh-like Fermented Soybean (GABA-Tempeh) on the Blood Pressure of Spontaneously Hypertensive Rats.
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- Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 8, p. 1806, doi. 10.1271/bbb.67.1806
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Beneficial effects of tempeh in disease prevention and treatment.
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- Nutrition Reviews, 1996, v. 54, n. 11, p. S94
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Tempe as superior functional antioxidant food: From biomechanism to future development of soybean-based functional food.
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- Pharmacia (0428-0296), 2024, v. 71, n. 1, p. 1, doi. 10.3897/pharmacia.71.e116748
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Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh.
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- Makara Journal of Science, 2018, v. 22, n. 2, p. 89, doi. 10.7454/mss.v22i2.9616
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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.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 113, doi. 10.1177/1082013211414771
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Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.).
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- Food Science & Technology International, 2010, v. 16, n. 5, p. 427, doi. 10.1177/1082013210367559
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SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 351, doi. 10.5219/1247
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THE EFFECT OF PROCESSED TEMPEH GEMBUS TO HIGH SENSITIVITY C-REACTIVE PROTEIN (hsCRP) AND HIGH-DENSITY LIPOPROTEIN (HDL) LEVELS IN WOMEN WITH OBESITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 8, doi. 10.5219/1236
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The Importance of Traditional Fermented Foods.
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- BioScience, 1980, v. 30, n. 6, p. 402, doi. 10.2307/1308003
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Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage.
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- International Journal of Food Science, 2018, p. 1, doi. 10.1155/2018/8591015
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- Article
Pasteurization for Hygienic Tempe Study Case of Krobokan Tempe Yesterday and Today.
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- GSTF Journal of BioSciences, 2013, v. 2, n. 2, p. 39, doi. 10.5176/2251-3140_2.2.40
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Mass production of Rhizopus oligoporus spores and their application in tempeh fermentation
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 168, doi. 10.1111/j.1365-2621.1975.tb03762.x
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EFFECT OF SUNFLOWER SEEDS ADDITION ON THE NUTRITIONAL VALUE OF GRASS PEA TEMPEH.
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- Polish Journal of Food & Nutrition Sciences, 2009, v. 59, n. 2, p. 145
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Tempe as Language--An Indonesian Village Revitalisation Mini-Project.
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- PORTAL: Journal of Multidisciplinary International Studies, 2016, v. 13, n. 2, p. 1, doi. 10.5130/portal.v13i2.5066
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Firmicutes is the predominant bacteria in tempeh.
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- International Food Research Journal, 2018, v. 25, n. 6, p. 2313
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Changes in chemical composition and amino acid content of soy protein isolate (SPI) from tempeh.
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- International Food Research Journal, 2018, v. 25, n. 4, p. 1528
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Profile of aroma compounds and acceptability of modified tempeh.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 734
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Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2571
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Tempeh extract fortified with iron and synbiotic as a strategy against anemia.
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- International Food Research Journal, 2016, v. 23, n. 5, p. 2296
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Inhibition of adhesion of enterotoxigenic Escherichia coli K88 by soya bean tempe.
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- Letters in Applied Microbiology, 2002, v. 35, n. 4, p. 311, doi. 10.1046/j.1472-765X.2002.01182.x
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Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers.
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- Foods, 2018, v. 7, n. 9, p. 136, doi. 10.3390/foods7090136
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The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh.
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- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/6676042
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THE EFFECT OF TEMPEH FLOUR FROM TREE BEAN (PARKIA TIMORIANA (DC) MERR.) SEEDS ON LIPID PROFILE IN PROTEIN-ENERGY MALNUTRITION RATS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 173, doi. 10.5219/1525
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SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 351, doi. 10.5219/1247
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- 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.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 8, doi. 10.5219/1236
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- Article
EFFECTS OF DIETARY SUPPLEMENTATION OF LYSINE AND METHIONINE IN TEMPEH-BASED DIET ON GROWTH PERFORMANCE AND FEED UTILIZATION OF TIGER GROUPER, Epinephelus fuscoguttatus JUVENILES.
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- Malaysian Applied Biology, 2016, v. 45, n. 1, p. 81
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Nutrient Contents in Tempe Produced from Five Cottage Industries in Selangor, Malaysia.
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- Malaysian Journal of Health Sciences / Jurnal Sains Kesihatan Malaysia, 2018, v. 16, n. 1, p. 1, doi. 10.17576/JSKM-2018-1601-01
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ANALYSIS.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, p. S20
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An original habitat of tempeh molds.
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- Mycoscience (Springer Nature), 2004, v. 45, n. 4, p. 271, doi. 10.1007/s10267-004-0180-1
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Novel Organic Preservative Made from Eco-Enzyme of Tempeh Waste: The Effect of Substrate and Fermenter Types.
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- Ecological Engineering & Environmental Technology (EEET), 2024, v. 25, n. 2, p. 292, doi. 10.12912/27197050/176648
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Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh.
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- AIMS Agriculture & Food, 2023, v. 8, n. 2, p. 461, doi. 10.3934/agrfood.2023024
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Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh.
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- AIMS Agriculture & Food, 2022, v. 7, n. 3, p. 567, doi. 10.3934/agrfood.2022035
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Potential of Rhizopus delemar and Rhizopus microsporus as tempeh starters.
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- Biodiversitas: Journal of Biological Diversity, 2024, v. 25, n. 11, p. 4208, doi. 10.13057/biodiv/d251120
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Tempeh flour as an excellent source of paraprobiotics.
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- Biodiversitas: Journal of Biological Diversity, 2023, v. 24, n. 3, p. 1817, doi. 10.13057/biodiv/d240357
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Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae.
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- Biodiversitas: Journal of Biological Diversity, 2022, v. 23, n. 3, p. 1553, doi. 10.13057/biodiv/d230345
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Tempe fermentation, innovation and functionality: update into the third millenium.
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- Journal of Applied Microbiology, 2005, v. 98, n. 4, p. 789, doi. 10.1111/j.1365-2672.2004.02471.x
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Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium.
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- Journal of Applied Microbiology, 2002, v. 92, n. 1, p. 147, doi. 10.1046/j.1365-2672.2002.01509.x
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Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR-DGGE and molecular cloning.
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- World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 10, p. 1969, doi. 10.1007/s11274-013-1349-6
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Study of Tortilla Chips Snack from Corn Flour and Tempeh Formulation for Stunting Prevention.
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- Amerta Nutrition, 2023, v. 7, n. 3, p. 358, doi. 10.20473/amnt.v7i3.2023.358-364
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Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats.
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- Amerta Nutrition, 2022, v. 6, n. 4, p. 422, doi. 10.20473/amnt.v7i4.2022.422-431
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Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack.
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- Amerta Nutrition, 2022, v. 6, n. 4, p. 351, doi. 10.20473/amnt.v7i4.2022.351-354
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THE IMPACT OF TEMPEH MILK AND SOYMILK ON ADOLESCENT HEMOGLOBIN LEVEL.
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- National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, p. 27, doi. 10.20473/mgi.v18i1SP.27-32
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PERBEDAAN KADAR ZAT BESI BERDASARKAN WAKTU PEMASAKAN DAN METODE YANG DITERAPKAN PADA TEMPE DAN HATI SAPI: SEBUAH STUDI EKSPERIMENTAL.
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- National Nutrition Journal / Media Gizi Indonesia, 2022, v. 17, n. 2, p. 159, doi. 10.204736/mgi.v17i2.159-167
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In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour.
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- Asian Journal of Dairy & Food Research, 2016, v. 35, n. 3, p. 255, doi. 10.18805/ajdfr.v0iof.9617
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PROTEOLYSIS IN TEMPEH-TYPE PRODUCTS OBTAINED WITH RHIZOPUS AND ASPERGILLUS STRAINS FROM GRASS PEA (LATHYRUS SATIVUS) SEEDS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 2, p. 125, doi. 10.17306/j.afs.14
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Rice and green gram based 'Tempeh'- Development and in vitro mineral bioavailability.
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- Journal of Tropical Agriculture, 2015, v. 53, n. 2, p. 166
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Tempe Powder Improves Nutritional Status of Malnourished Children In Indonesia.
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- Asia Pacific Journal of Clinical Nutrition, 2002, v. 11, p. S48
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Indigenous mucuna tempe as functional food<sup>*</sup>.
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- Asia Pacific Journal of Clinical Nutrition, 2001, v. 10, n. 3, p. 222, doi. 10.1046/j.1440-6047.2001.00243.x
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Tempe, a nutritious and healthy food from Indonesia.
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- Asia Pacific Journal of Clinical Nutrition, 2000, v. 9, n. 4, p. 322, doi. 10.1046/j.1440-6047.2000.00176.x
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