Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh

Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh

Tempeh is a traditional fermented soybean product widely consumed as part of the staple Indonesian diet. Besides its role as a protein source, the consumption of tempeh has been associated with health benefits, such as those from antioxidants. The fermentation of soybean by tempeh starter (<i>...

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Bibliographic Details
Main Authors: Diana Lo, Andreas Romulo, Jia-Ying Lin, Yuh-Tai Wang, Christofora Hanny Wijaya, Ming-Chang Wu
Format: Article
Language:English
Published: AIMS Press 2022-06-01
Series:AIMS Agriculture and Food
Subjects:
soybean
tempeh
lactic acid
fermentation
antioxidants
isoflavones
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2022035?viewType=HTML

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https://www.aimspress.com/article/doi/10.3934/agrfood.2022035?viewType=HTML

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