Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability-Reference-Cited by-同舟云学术

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Published:2021-02-10 Issue:2 Volume:20 Page:1717-1767
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Ahnan‐Winarno Amadeus Driando¹^ORCID,Cordeiro Lorraine²^ORCID,Winarno Florentinus Gregorius³,Gibbons John¹^ORCID,Xiao Hang¹^ORCID

Affiliation:

1. Department of Food Science University of Massachusetts Amherst Amherst Massachusetts

2. Department of Nutrition University of Massachusetts Amherst Amherst Massachusetts

3. Engineering Sciences Commission Indonesian Academy of Sciences Jakarta Indonesia

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12710

Reference390 articles.

1. Levels of some antinutritional factors in tempeh produced from some legumes and jojobas seeds;Abu‐Salem F. M.;International Journal of Biological, Agricultural, Biosystems, Life Science and Engineering,2014

2. The Effects of Tempeh Gembus, an Indonesian Fermented Food, on Lipid Profiles in Women with Hyperlipidemia

3. Proteomics study of extracellular fibrinolytic proteases fromBacillus licheniformisRO3 andBacillus pumilus2.g isolated from Indonesian fermented food

4. Chemical and Nutritional Characterization of Lupine Tempeh

5. Total isoflavones from soybean and tempeh reversed scopolamine-induced amnesia, improved cholinergic activities and reduced neuroinflammation in brain

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1. Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells;Food Research International;2024-11

2. Traditionally produced tempeh harbors more diverse bacteria with more putative health-promoting properties than industrially produced tempeh;Food Research International;2024-09

3. Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe;International Journal of Food Science & Technology;2024-08-30

4. Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.);Fermentation;2024-08-07

5. Fermented foods of Southeast Asia other than soybean- or seafood-based ones;Journal of Ethnic Foods;2024-08-06