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 …

The food industry generates a large amount of waste every year, which opens up a research
field aimed at minimizing and efficiently managing this issue to support the concept of zero …

Nowadays there is an increasing demand for vegetable protein sources as an alternative to
that of animal origin, not only for its greater environmental sustainability but also for its …

Due to the growing global population and subsequent environment degradation, as well as
changes in the climate, changing consumers' dietary habits is necessary to create strategies …

Okara and linseed cake are nutrient-rich by-products containing phytoestrogens, which are
underutilized in food production. The aim of this study was to optimize hydrothermal …

Solid-state fermentation with food-grade fungal strains can be applied to enhance the
bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be …

The use of oilseed cake by-products in feed and food industry has increased steadily over
the past decade. According to its end uses, it can be classified as valuble source of protein …

Kandungan antinutrisi dan nutrisi merupakan hal penting dalam pemilihan bahan pakan,
terutama untuk hewan monogastrik. Penelitian ini bertujuan mengetahui perubahan …

An increased preference for healthy foods has triggered changes in production systems.
High-protein foods are needed for body immunity. Consumption of vegetable protein …

In the last decades, the demand for new nutritionally, especially protein-rich and sustainable
food, has increased considerably. Consumers are seeking new sources of protein and …