Detail A REVIEW: Tempe fermentation, innovation and functionality: update into the third millenium (in Journal of Applied Microbiology 98) Bibliografi Author: Nout, M.J.R. ; Kiers, J.L. Topik: Tempe; Tempe--Manufacturing process; Tempe--Microbiological aspects; Tempe--Chemical and Nutritional changes; Functionality and safety of soyabean tempe Bahasa: (EN )    Edisi: Jan 2005     Penerbit: Society for Applied Microbiology     Tempat Terbit: Bedford    Tahun Terbit: 2005     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: j.1365-2672.2004.02471.x.pdf (259.08KB; 10 download) [Informasi yang berkaitan dengan koleksi ini di internet] Abstract Fermented foods represent on average one-third of total food consumption. Tempe is a major fermented soyabean food and is known for its attractive flavour, texture and superior digestibility. This present review aims at providing an overview of literature data from ca 1990 until present. Although traditional preparation methods are still applied at the small scale, commercial production at small and medium industrial scale have resulted in technical innovations for improved control of starters and fermentation conditions. Nevertheless, the monitoring, control and modelling of the tempe fermentation at a large scale still presents a big challenge to process engineers. The complex dynamics of the microbiological composition continuously result in new aspects being resolved including the production of enzymes and bioactive compounds. The use of tempe in food consumption has evolved from the stages of basic nutrition to the development of derived products such as burgers and salads, and in recent years health benefits are becoming an important drive for its consumption. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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