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Functionality of soy protein produced by enzyme-assisted extraction
This study investigated the potential of enzymes to increase soy protein extractability without causing protein degradation. The aqueous extraction...
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Asian Fungal Fermented Food
Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes. This would ideally result...
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Solid substrate fermentation: a biotechnological approach to bioconversion of wastes
Solid substrate fermentation processes have been used by man for many centuries. The term `solid substrate fermentation’ (SSF) describes the...
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Nonfermented Oriental Soyfoods
Before their introduction to the Western world, soybeans had been cultivated in China for more than 5000 years. During the course of soybean...
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Soyfoods: Their Role in Disease Prevention and Treatment
The processing of soybeans produces a remarkable array of foods, making incorporating soyfoods into the diet quite easy. Traditional soyfoods such as...
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Chemistry and Nutritional Value of Soybean Components
The soybean is one of the most economical and valuable agricultural commodities because of its unique chemical composition. Among cereal and other...
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Fermented Oriental Soyfoods
There are four major fermented soyfoods (soy paste, soy sauce, tempeh, and natto) and two minor fermented soyfoods (sufu and soy nuggets). As shown...
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The nutritive quality of sorghum-commonbean tempe
The nutritive quality of sorghum-commonbean (40:60) tempe manufactured by Rhizopus oligosporus: Rhizopus oryzae (1:1) mixed culture fermentation was...
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Health Food Snacks
Within the problems of defining a snack that were discussed in the Introduction, a further difficulty of definition arises when it comes to health...
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Tofu and tempeh as potential protein sources in the western diet
In recent years, a growing interest in foods of plant origin, especially plant protein foods, has become evident. A large number of low-technology,...