Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability
AD Ahnan‐Winarno, L Cordeiro… - … Reviews in Food …, 2021 - Wiley Online Library
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 …
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …
Fortification of tempeh with encapsulated iron improves iron status and gut microbiota composition in iron deficiency anemia condition
R Jati Kusuma, A Ermamilia - Nutrition & Food Science, 2018 - emerald.com
Purpose Iron deficiency anemia (IDA) is one of the most major micronutrient deficiencies
worldwide. Food fortification is one strategy for reducing IDA in the population despite …
worldwide. Food fortification is one strategy for reducing IDA in the population despite …
Co‐administration of Inulin and Iron Fortificants improves Iron Deficiency Biomarkers in Female Sprague Dawley Rats
Micronutrient deficiencies affect approximately 2 billion people worldwide and iron
deficiency anemia is one of them. The instant research was an attempt to determine the …
deficiency anemia is one of them. The instant research was an attempt to determine the …
Effects of Tempeh Fermentation on Soy Free and Bound Phenolics: Release, Transformation, and Stimulated Production
AD Ahnan - 2020 - scholarworks.umass.edu
The fermentation of tempeh, a traditional source of protein originated in Indonesia, has been
reported to enhance the health-promoting potentials of various grains, legumes, and beans …
reported to enhance the health-promoting potentials of various grains, legumes, and beans …