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 …

Background Pulses are an affordable source of carbohydrates, dietary fiber, vitamins,
minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly …

Cereals and millets have been known as poor man's crops for a long time, and have good
potential in the mercenary system of food and in research and development but these …

Cell integrity has recently been recognized being a key factor in modulating nutrients
accessibility, but it has not been assessed in the application of legumes flours in complex …

This study evaluated the use of pea (Pisum sativum) and cowpea (Vigna unguiculata)
protein isolates (PPI and CPI) in the microencapsulation of ascorbic acid (AA), by spray …

Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes.
Non-soy legumes based tempes have been reported to have a nutritional profile different …

Food mixtures formulated from non-germinated and germinated barley flour, whey powder
and tomato pulp (2: 1: 1w/w) were autoclaved, cooled and fermented with 5% Lactobacillus …

With the advent of modern tools of molecular biology and genetic engineering and new skills
in metabolic engineering and synthetic biology, fermentation technology for industrial …

Tempeh is a nutritious fermented legume food made from soybeans and commonly
consumed in Southeast Asia especially in Indonesia and Malaysia. The fermentation …

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 …