Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective

Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective

Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide culinary use in East Asian countries. Similar to all fermented foods, its preparation offers the purpose of food preservation. However, preclinical studies have highlighted that microbial action leads to a modif...

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Bibliographic Details
Main Author: Gianluca Rizzo
Format: Article
Language:English
Published: IMR Press 2024-01-01
Series:Frontiers in Bioscience-Elite
Subjects:
tempeh
soy
functional foods
fermented soybeans
isoflavones
antioxidants
phytoestrogens
plant protein
gut microbiota
paraprobiotic
Online Access:https://www.imrpress.com/journal/FBE/16/1/10.31083/j.fbe1601003

Internet

https://www.imrpress.com/journal/FBE/16/1/10.31083/j.fbe1601003

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