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International Journal of Food Properties Volume 9, 2006 - Issue 2
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Original Articles

Structural and Functional Properties of Fermented Soybean (Tempeh) by Using Rhizopus oligosporus

Tri Handoyo Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, Japan
&
Naofumi Morita Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, JapanCorrespondence[email protected]
Pages 347-355 | Accepted 12 Jun 2005, Published online: 06 Feb 2007

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Hosam Elhalis, Xin Hui Chin & Yvonne Chow. (2023) Soybean fermentation: Microbial ecology and starter culture technology. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Rebecca Gmoser, Rikard Fristedt, Karin Larsson, Ingrid Undeland, Mohammad J. Taherzadeh & Patrik R. Lennartsson. (2020) From stale bread and brewers spent grain to a new food source using edible filamentous fungi. Bioengineered 11:1, pages 582-598.
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Rahayu Utami, Christofora Hanny Wijaya & Hanifah Nuryani Lioe. (2016) Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe. International Journal of Food Properties 19:9, pages 2063-2073.
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Agnieszka Zgola-Grześkowiak & Tomasz Grześkowiak. (2012) Determination of Glutamic Acid and Aspartic Acid in Tomato Juice by Capillary Isotachophoresis. International Journal of Food Properties 15:3, pages 628-637.
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Tri Handoyo, Mitsugu Akagawa, Naofumi Morita, Tomoko Maeda & Toshio Mitsunaga. (2008) Hypoallergenic Characteristics of Wheat Flour Produced by Stepwise Polishing. International Journal of Food Properties 11:2, pages 243-252.
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Li-Jun Wang, Dong Li, Lei Zou, Xiao Dong Chen, Yong-Qiang Cheng, Koji Yamaki & Li-Te Li. (2007) Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing. International Journal of Food Properties 10:2, pages 385-396.
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Rebhika Lusiana, Achmad Toto Poernomo & Achmad Syahrani. (2023) Fibrinolytic Protease Activity of Crude Enzyme from Fermented Sunflower (Helianthus annuus) and Common Bean (Phaseolus vulgaris) seeds by Rhizopus microsporus var. oligosporus FNCC 6010 in Solid State Fermentation. Borneo Journal of Pharmacy 6:3, pages 295-304.
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