Physicochemical Properties of Yanggaeng with Added Tempeh Powder-Reference-Cited by-同舟云学术

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Physicochemical Properties of Yanggaeng with Added Tempeh Powder

Published:2023-12-31 Issue:4 Volume:28 Page:514-519
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Amelly ¹^ORCID,Lee Jisu²^ORCID,Jang Hyunsoo²^ORCID,Kang Dahyun²^ORCID,Kim Inyong³^ORCID,Ha Jung-Heun²⁴^ORCID

Affiliation:

1. Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya 60115, Indonesia

2. Department of Food Science and Nutrition, Dankook University, Chungnam 31116, Korea

3. Department of Food and Nutrition, Sunchon National University, Jeonnam 57922, Korea

4. Research Center for Industrialization of Natural Neutralization, Dankook University, Gyeonggi 16890, Korea

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://pdf.medrang.co.kr/PNF2/2023/028/pnfs-28-4-514.pdf

Reference36 articles.

1. DETERMINATION OF ANTHOCYANIN LEVEL IN KIDNEY BEAN (Phaseolus vulgaris L.) TEMPEH AS A HEPATOPROTECTIVE AGENT

2. MANFAAT TEMPE UNTUK KESEHATAN

3. Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder

4. Role of Nitric Oxide in Insulin Secretion and Glucose Metabolism

5. Incretin Hormones and Type 2 Diabetes—Mechanistic Insights and Therapeutic Approaches

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1. Respiratory Responses to Single Oral Administration of Taurine in Sprague-Dawley Rats;Journal of Medicinal Food;2024-06-01

2. Locusta migratoria hydrolysates attenuate lipopolysaccharide (LPS)/D-Galactosamine (D-Gal)-induced cytotoxicity and inflammation in Hep G2 cells via NF-κB signaling suppression;Applied Biological Chemistry;2024-05-23

3. Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi;Food Science of Animal Resources;2024-05

4. Textural and Sensory Properties of Yanggaeng Prepared with the Addition of Tempeh Powder;Journal of the Korean Society of Food Science and Nutrition;2024-03-31

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