Works matching DE "TEMPEH"

Results: 76

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

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

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

Tempe, a nutritious and healthy food from Indonesia.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2000, v. 9, n. 4, p. 322, doi. 10.1046/j.1440-6047.2000.00176.x

By:

Meliala, Andreanyta;
Astuti, Mary;
Dalais, Fabien S;
Wahlqvist, Mark L

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

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

Dietary antioxidative potential in arteries.

Published in:

Clinical Hemorheology & Microcirculation, 2000, v. 23, n. 2-4, p. 113

By:

Rilantono, Lily I.;
Yuwono, Hendro S.;
Nugrahadi, Trias

Publication type:

Article

Tempe as Language--An Indonesian Village Revitalisation Mini-Project.

Published in:

PORTAL: Journal of Multidisciplinary International Studies, 2016, v. 13, n. 2, p. 1, doi. 10.5130/portal.v13i2.5066

By:

Bradley, Kirsten

Publication type:

Article

Novel Organic Preservative Made from Eco-Enzyme of Tempeh Waste: The Effect of Substrate and Fermenter Types.

Published in:

Ecological Engineering & Environmental Technology (EEET), 2024, v. 25, n. 2, p. 292, doi. 10.12912/27197050/176648

By:

Cundari, Lia;
Amaliah, Shifa Putri;
Azzahra, Feby;
Komariah, Leily Nurul;
Afrah, Bazlina Dawami

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

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

A Comparative Study of 'Tempe' Produced from Different Beans as A Protein Source in Malaysia and Japan.

Published in:

CET Journal - Chemical Engineering Transactions, 2023, v. 106, p. 1363, doi. 10.3303/CET23106228

By:

Haque, Suzihaque Maqsood. Ul.;
Kidani, Ena;
Jefri, Nurul Jahirah Mohd.;
Mokhtar, Siti Aisyah

Publication type:

Article

Repurposing Tempeh Fermentation: a Promising Protein Source Using Food Residues and Edible Filamentous Fungi.

Published in:

CET Journal - Chemical Engineering Transactions, 2022, v. 93, p. 37, doi. 10.3303/CET2293007

By:

Gómez-Camacho, Carlos E.;
Mollea, Chiara;
Mazzarino, Italo;
Ruggeri, Bernardo;
Bosco, Francesca

Publication type:

Article

In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour.

Published in:

Asian Journal of Dairy & Food Research, 2016, v. 35, n. 3, p. 255, doi. 10.18805/ajdfr.v0iof.9617

By:

Lakshmy, P. S.;
Suman, K. T.

Publication type:

Article

Pasteurization for Hygienic Tempe Study Case of Krobokan Tempe Yesterday and Today.

Published in:

GSTF Journal of BioSciences, 2013, v. 2, n. 2, p. 39, doi. 10.5176/2251-3140_2.2.40

By:

Harnina Bintari, Siti

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

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

Nutrient Contents in Tempe Produced from Five Cottage Industries in Selangor, Malaysia.

Published in:

Malaysian Journal of Health Sciences / Jurnal Sains Kesihatan Malaysia, 2018, v. 16, n. 1, p. 1, doi. 10.17576/JSKM-2018-1601-01

By:

WU, S. K.;
HASNAH, H.

Publication type:

Article

ANALYSIS.

Published in:: Quality Assurance & Safety of Crops & Foods, 2018, v. 10, p. S20
Publication type:: Article

Firmicutes is the predominant bacteria in tempeh.

Published in:

International Food Research Journal, 2018, v. 25, n. 6, p. 2313

By:

Radita, R.;
Suwanto, A.;
Kurosawa, N.;
Wahyudi, A. T.;
Rusmana,, I.

Publication type:

Article

Changes in chemical composition and amino acid content of soy protein isolate (SPI) from tempeh.

Published in:

International Food Research Journal, 2018, v. 25, n. 4, p. 1528

By:

Wan Saidatul Syida, W. K.;
Noriham, A.;
Normah, I.;
Mohd Yusuf, M.

Publication type:

Article

Profile of aroma compounds and acceptability of modified tempeh.

Published in:

International Food Research Journal, 2017, v. 24, n. 2, p. 734

By:

Kustyawati, M. E.;
Nawansih, O.;
Nurdjanah, S.

Publication type:

Article

Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe.

Published in:

International Food Research Journal, 2016, v. 23, n. 6, p. 2571

By:

Astawan, M.;
Hermanianto, J.;
Suliantari;
Sugiyanto, G. S. P.

Publication type:

Article

Tempeh extract fortified with iron and synbiotic as a strategy against anemia.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 2296

By:

Helmyati, S.;
Sudargo, T.;
Kandarina, I.;
Yuliati, E.;
Wisnusanti, S. U.;
Puspitaningrum, V. A. D.;
Juffrie, M.

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

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

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

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, 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 / Potravinarstvo, 2020, v. 14, n. 1, p. 8, doi. 10.5219/1236

By:

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

Publication type:

Article

PROTEOLYSIS IN TEMPEH-TYPE PRODUCTS OBTAINED WITH RHIZOPUS AND ASPERGILLUS STRAINS FROM GRASS PEA (LATHYRUS SATIVUS) SEEDS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 2, p. 125, doi. 10.17306/j.afs.14

By:

Starzyńska-Janiszewska, Anna;
Stodolak, Bożena;
Wikiera, Agnieszka

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

An original habitat of tempeh molds.

Published in:

Mycoscience (Springer Nature), 2004, v. 45, n. 4, p. 271, doi. 10.47371/mycosci.myc45271

By:

Ogawa, Yoshio;
Tokumasu, Seiji;
Tubaki, Keisuke

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

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

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

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

The Importance of Traditional Fermented Foods.

Published in:

BioScience, 1980, v. 30, n. 6, p. 402, doi. 10.2307/1308003

By:

Hesseltine, C. W.;
Wang, Hwa L.

Publication type:

Article