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Journal Abstract Search

433 related items for PubMed ID: 28068010

  • 1. Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds.
    Starzyńska-Janiszewska A, Stodolak B, Wikiera A.
    Acta Sci Pol Technol Aliment; 2015; 14(2):125-132. PubMed ID: 28068010
    [Abstract] [Full Text] [Related]

  • 2. The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains.
    Starzynska-Janiszewska A, Stodolak B, Dulinski R, Mickowska B.
    Food Sci Technol Int; 2012 Apr; 18(2):113-22. PubMed ID: 22414936
    [Abstract] [Full Text] [Related]

  • 3. Fermentation of seeds of Teff (Eragrostis teff), grass-pea (Lathyrus sativus), and their mixtures: aspects of nutrition and food safety.
    Yigzaw Y, Gorton L, Solomon T, Akalu G.
    J Agric Food Chem; 2004 Mar 10; 52(5):1163-9. PubMed ID: 14995115
    [Abstract] [Full Text] [Related]

  • 4. Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds.
    Starzyńska-Janiszewska A, Stodolak B, Mickowska B.
    J Sci Food Agric; 2014 Jan 30; 94(2):359-66. PubMed ID: 24037686
    [Abstract] [Full Text] [Related]

  • 5. Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus.
    Starzyńska-Janiszewska A, Stodolak B, Jamróz M.
    Food Chem; 2008 Jul 15; 109(2):285-92. PubMed ID: 26003349
    [Abstract] [Full Text] [Related]

  • 6. The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation with Rhizopus.
    Aoki H, Uda I, Tagami K, Furuya Y, Endo Y, Fujimoto K.
    Biosci Biotechnol Biochem; 2003 May 15; 67(5):1018-23. PubMed ID: 12834278
    [Abstract] [Full Text] [Related]

  • 7. The effect of germination on antioxidant and nutritional parameters of protein isolates from grass pea (Lathyrus sativus) seeds.
    Starzyńska-Janiszewska A, Stodolak B, Mickowska B.
    Food Sci Technol Int; 2010 Feb 15; 16(1):73-7. PubMed ID: 21339123
    [Abstract] [Full Text] [Related]

  • 8. Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.
    Hachmeister KA, Fung DY.
    Crit Rev Microbiol; 1993 Feb 15; 19(3):137-88. PubMed ID: 8267862
    [Abstract] [Full Text] [Related]

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  • 10. Improvement of nutritive value of grass pea (Lathyrus sativus) seed meal in the formulated diets for rohu, Labeo rohita (Hamilton) fingerlings after fermentation with a fish gut bacterium.
    Ramachandran S, Bairagi A, Ray AK.
    Bioresour Technol; 2005 Sep 15; 96(13):1465-72. PubMed ID: 15939274
    [Abstract] [Full Text] [Related]

  • 11. Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso.
    Santos R, Mansidão A, Mota M, Raymundo A, Prista C.
    J Sci Food Agric; 2021 Apr 15; 101(6):2227-2234. PubMed ID: 33006382
    [Abstract] [Full Text] [Related]

  • 12. Effect of different levels of raw and heated grass pea seed (Lathyrus sativus) on nutrient digestibility, intestinal villus morphology and growth performance of broiler chicks.
    Riasi A, Mahdavi AH, Bayat E.
    J Anim Physiol Anim Nutr (Berl); 2015 Oct 15; 99(5):924-31. PubMed ID: 25846572
    [Abstract] [Full Text] [Related]

  • 13. Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage.
    Bechman A, Phillips RD, Chen J.
    J Food Sci; 2012 Jun 15; 77(6):M318-22. PubMed ID: 22583119
    [Abstract] [Full Text] [Related]

  • 14. Rhizopus oligosporus and yeast co-cultivation during barley tempeh fermentation--nutritional impact and real-time PCR quantification of fungal growth dynamics.
    Feng XM, Passoth V, Eklund-Jonsson C, Alminger ML, Schnürer J.
    Food Microbiol; 2007 Jun 15; 24(4):393-402. PubMed ID: 17189765
    [Abstract] [Full Text] [Related]

  • 15. Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation.
    Signorini C, Carpen A, Coletto L, Borgonovo G, Galanti E, Capraro J, Magni C, Abate A, Johnson SK, Duranti M, Scarafoni A.
    Int J Food Sci Nutr; 2018 Jun 15; 69(4):451-457. PubMed ID: 29041832
    [Abstract] [Full Text] [Related]

  • 16. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi.
    Lee IH, Chou CC.
    J Agric Food Chem; 2006 Feb 22; 54(4):1309-14. PubMed ID: 16478253
    [Abstract] [Full Text] [Related]

  • 17. Formation of Zearalenone Metabolites in Tempeh Fermentation.
    Borzekowski A, Anggriawan R, Auliyati M, Kunte HJ, Koch M, Rohn S, Karlovsky P, Maul R.
    Molecules; 2019 Jul 24; 24(15):. PubMed ID: 31344953
    [Abstract] [Full Text] [Related]

  • 18. Effect of maturity stage on the content of ash components in raw and preserved grass pea (Lathyrus sativus L.) seeds.
    Lisiewska Z, Korus A, Kmiecik W, Gebczyński P.
    Int J Food Sci Nutr; 2006 Jul 24; 57(1-2):39-45. PubMed ID: 16849113
    [Abstract] [Full Text] [Related]

  • 19. Controlled fermentation of rapeseed presscake by Rhizopus, and its effect on some components with relevance to human nutrition.
    Lücke FK, Fritz V, Tannhäuser K, Arya A.
    Food Res Int; 2019 Jun 24; 120():726-732. PubMed ID: 31000290
    [Abstract] [Full Text] [Related]

  • 20. Evaluation of substrates and storage conditions for preparing and maintaining starter cultures for tempeh fermentation.
    Shambuyi M, Beuchat LR, Hung YC, Nakayama T.
    Int J Food Microbiol; 1992 Jun 24; 15(1-2):77-85. PubMed ID: 1622761
    [Abstract] [Full Text] [Related]

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