Soybean seeds of eight different varieties were processed to tempeh. Factors affecting each
step of tempeh making include isoflavone profile, FRAP (ferric ion reducing antioxidant …

The total isoflavones in tempeh and selected local soy products was determined. Raw
tempeh contained 26±6mg daidzein (Da) and 28±11mg genestein (Ge) while fried tempeh …

The antioxidant properties of 80% ethanolic extracts from soybean obtained with lactic acid
fermentation using ABTS•+[2, 2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulphonicacid) …

The content of polyphenols and the antioxidative properties were determined in soybean
tempeh fermented by four strains of Rhizopus oligosporus. The highest concentration of …

To produce a tempeh-like functional food containing a high level of isoflavone with a high
absorptivity, we analyzed changes in the composition of isoflavone during tempeh …

Isoflavones impart health benefits and their overall content and profile in foods are greatly
influenced at each step during processing. In this study, 2 soybean varieties (Prosoy and …

The objectives of this study are to systematically assess the bioactive substances and
overall antioxidant capacities of commercially fermented soy products and to find the …

The regional standard for tempeh recently established by the Codex Alimentarius defines
the use of Rhizopus oligosporus, Rhizopus oryzae, and/or Rhizopus stolonifer as soybean …

This study investigated the effect of different hydrothermal and biotechnological processes
on the changes in isoflavones in soybeans. The cooking of soybeans resulted in increased …

ABSTRACT Soybean (Glycine max (L.) Merr.) is known to contain isoflavones. Four major
forms of isoflavones are acetylglycosides, malonylglycosides, glycosides, and aglycones …