Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …

For centuries, fermented soy foods have been dietary staples in Asia and, now, in response
to consumer demand, they are available throughout the world. Fermentation bestows unique …

Interest in the content of natural antioxidants in plant-based foods can be from the human
health perspective, in terms of how these compounds might help promote one's health and …

There is a long history of using fermentation in food production. Edible seeds, such as
certain beans and cereal grains, are important in the human diet and provide many health …

Soy products are a primary source of isoflavones, but many naturally occurring isoflavones
are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond …

In this study, 10 different plant materials (seeds/beans) were fermented by Bacillus subtilis
var. natto. The influence of the process on vitamin K2 MK-7 content during different …

Background: Tempeh, a product of Indonesian origin based on fermented soybeans, is
present in naturalistic diets and has been gaining popularity in other cultures and diets due …

Soy products are a primary source of isoflavones, but many naturally occurring isoflavones
are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond …

Tempe adalah salah satu makanan tradisional Indonesia yang diproduksi oleh proses
fermentasi mikroba Rhizopus. Tempe menjadi salah satu makanan favorit dikalangan …

Fermentation has been used through the years in food production. Hispanic pulses such as
common beans and chickpeas are important in developing countries' diets due to their …