The cosmetic segment is a rapidly growing industry that has been challenged in recent
years due to the origin and impact of its ingredients and manufacturing techniques. With a …

The nutritional value and usefulness of soy protein can be modified via enzymatic
hydrolysis. Most hydrolysis takes place under gentle conditions, but high-pressure treatment …

In this study, we investigated the physicochemical and antioxidative properties of the
traditional Korean confectionery, Yanggaeng, when various amounts of tempeh powder (TP) …

Legumes are an attractive choice for developing new products since their health benefits.
Fermentation can effectively improve the quality of soymilk. This study evaluated the impact …

Spontaneously fermented soybean foods with sticky-textured and umami-flavor are popular
delicacies of multi-ethnic communities of the Eastern Himalayas. Even though species of …

The differential metabolite profiles of four wild and ten cultivated soybeans genotypes were
explored using an untargeted metabolomics approach. Ground soybean seed samples were …

The number of patients with type 2 diabetes mellitus is increasing, and its prevention and
management are important. One of the factors contributing to the increased incidence of type …

Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide
culinary use in East Asian countries. Similar to all fermented foods, its preparation offers the …

Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention
because of its effects on nutrition and health. This study was conducted to delve into the …

Purpose Numerous articles have recently studied the involvement of the gut microbiota in
neurological diseases. Aging is associated with changes in the microbiome, which implies a …