Literature DB >> 5433991

Nutritive value and wholesomeness of fermented foods.

A G van Veen, K H Steinkraus.   

Abstract

Mesh：

Year:  1970        PMID： 5433991     DOI： 10.1021/jf60170a038

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  7 in total

1.  Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye.

Authors:  O K Achi
Journal:  Plant Foods Hum Nutr       Date:  1992-10       Impact factor: 3.921

2.  Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds.

Authors:  I A Jideani; C R Okeke
Journal:  Plant Foods Hum Nutr       Date:  1991-01       Impact factor: 3.921

3.  Fermented vegetable protein and related foods of Southeast Asia with special reference to Indonesia.

Authors:  F G Winarno
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849

4.  The fermentation of trahanas: a milk-wheat flour combination.

Authors:  E S Lazos; G Aggelousis; M Bratakos
Journal:  Plant Foods Hum Nutr       Date:  1993-07       Impact factor: 3.921

5.  Production of vitamin B-12 in tempeh, a fermented soybean food.

Authors:  I T Liem; K H Steinkraus; T C Cronk
Journal:  Appl Environ Microbiol       Date:  1977-12       Impact factor: 4.792

6.  Hepatoprotective Effect of Fermented Soybean (Nutrient Enriched Soybean Tempeh) against Alcohol-Induced Liver Damage in Mice.

Authors:  Hamidah Mohd Yusof; Norlaily Mohd Ali; Swee Keong Yeap; Wan Yong Ho; Boon Kee Beh; Soo Peng Koh; Kamariah Long; Suraini Abdul Aziz; Noorjahan Banu Alitheen
Journal:  Evid Based Complement Alternat Med       Date:  2013-08-22       Impact factor: 2.629

7.  The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia.

Authors:  Wellyzar Sjamsuridzal; Mangunatun Khasanah; Rela Febriani; Yura Vebliza; Ariyanti Oetari; Iman Santoso; Indrawati Gandjar
Journal:  Sci Rep       Date:  2021-12-14       Impact factor: 4.379
  7 in total

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