Industrial Applications 2010
DOI: 10.1007/978-3-642-11458-8_2
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Abstract: This publication is made publicly available in the institutional repository of Wageningen University and Research, under the terms of article 25fa of the Dutch Copyright Act, also known as the Amendment Taverne. This has been done with explicit consent by the author.Article 25fa states that the author of a short scientific work funded either wholly or partially by Dutch public funds is entitled to make that work publicly available for no consideration following a reasonable period of time after the work was fi… Show more

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Cited by 26 publications
(13 citation statements)
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References 134 publications
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“…Koji (category 1) production and its use in soy sauce manufacture was reviewed previously 31 , as well as a number of examples of category 3 starters, such as ragi 30 , men 5 , bubod 33 , murcha 39 , and nuruk 18 . In contrast, category 2 starters have been underreported in the international literature.…”
Section: Introductionmentioning
confidence: 99%
“…Koji (category 1) production and its use in soy sauce manufacture was reviewed previously 31 , as well as a number of examples of category 3 starters, such as ragi 30 , men 5 , bubod 33 , murcha 39 , and nuruk 18 . In contrast, category 2 starters have been underreported in the international literature.…”
Section: Introductionmentioning
confidence: 99%
“…The soaking process is very important as it functions to increase the moisture content of the beans, make the beans edible, facilitate microbial activity during the fermentation, and to naturally extract antimicrobial (saponins) and bitter compounds (Nout and Aidoo, 2010). Although additional time is required, soaking process is *Corresponding author still the only inexpensive and simple method considering its multi-effects in enhancing nutritional value and lowering the anti-nutritional factor (Mumba et al, 2004).…”
Section: Introductionmentioning
confidence: 99%
“…Soybean tempeh is a famous fermented food in Malaysia and this food gains its popularity from its taste, digestibility, nutritional value and well-known as high-quality meat replacers (Nout and Aidoo, 2010). Yellow seeded soybean (Glycine max) is the most preferred type, use as the raw material although many other types of soybean and legumes can be used such as red kidney bean (Srapinkornburee et al, 2009), mucuna (Sri Handajani, 2001), chickpea (Abu-Salem and Abou-Arab, 2011), and barley (Feng, 2006).…”
Section: Introductionmentioning
confidence: 99%
“…Normally, food fermentations utilize bacterial cultures and the use of fungi in fermented foods are relatively limited (Nout and Aidoo 2002). In East-and South East Asian countries, filamentous molds are predominant organisms in the fermentation process, whereas in Europe, Australia and America, fermented foods are produced by bacterial or bacteria-yeast combinations (Tamang 2010).…”
Section: Introductionmentioning
confidence: 99%
“…An example of fungal food application in Europe is the use of Pencillium camemberti, a surface mold, grown to aid the ripening process of soft cheeses like Camembert or Brie (Bizet et al 1997). Generally, functional properties of fungi in fermented foods are mainly in the production of enzymes, such as amylase, lipases, etc., and degradation of antinutritive factors to improve the bioavailability of minerals (Nout and Aidoo 2002). One of the benefits of fermented foods is the ability of the fermentation process to transform compounds to promote health giving abilities.…”
Section: Introductionmentioning
confidence: 99%