Flavonoids are a group of natural polyphenol substances abundant in vegetables, fruits,
grains, and tea. As plant secondary metabolites, flavonoids play essential roles in many …

Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

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 …

Oxidative processes and meat spoilage bacteria are major contributors to decreasing the
shelf‐life of meat and meat products. Oxidative processes occur during processing, storage …

Tempe is a traditional fermented product that originated in Indonesia. The Indonesian has
consumed tempe for a long time as an affordable and cheap protein source. It plays an …

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 …

In the growing search for therapeutic strategies, there is an interest in foods containing
natural antioxidants and other bioactive compounds capable of preventing or reversing …

Polyphenols are natural high-valued secondary metabolites of plant that demonstrate strong
antimicrobial potential as natural preservatives besides their well-established health …

This study aimed to elaborate the roles of salt concentration on doubanjiang (broad bean
paste) fermentation. Three sets of doubanjiang samples which had lower salt concentration …

Molecular technologies, including high-throughput sequencing, have expanded our
perception of the microbial world. Unprecedented insights into the composition and function …