Promotion of Fungal Growth, Antibacterial and Antioxidative Activities in Tempe Produced with Soybeans Thermally Treated Using Steam Pressure
Author:
Affiliation:
1. Department of Applied Life Science, United Graduate School Agriculture, Tokyo University of Agriculture and Technology
2. Faculty of Agricultural Science, Utsunomiya University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/3/24_395/_pdf
Reference37 articles.
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2. Astuti, M., Meliala, A., Dalais, F.S., and Wahlqvist, M.L. (2000). Tempe, a nutritious and healthy food from Indonesia. Asia Pac. J. Clin. Nutr., 9, 322-325.
3. Chang, C.T., Hsu, C.K., Chou, S.T., Chen, Y.C., Huang, F.S., and Chung, Y.C. (2009). Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus. Int. J. Food Sci. Technol., 44, 799-806.
4. Denter, J., Rehm, H.J., and Bisping, B. (1998). Changes in the contents of fat-soluble vitamins and provitamins during tempe fermentation. Int. J. Food Microbiol., 45, 129-134.
5. Fabbri, A.D.T. and Crosby, G.A. (2016). A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int. J. Gastron. Food Sci., 3, 2-11.
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