Tempeh and Other Fermented Soybean Products Rich in Isoflavones
Soybean provides high nutritional value and energy due to its composition of carbohydrates, proteins, fats, vitamins, and minerals in Asian populations. The consumption of soybean products is linked to many health benefits including reduced risk of cardiovascular diseases and cancer, and soy isoflav...
| Published in: | Fermented Foods in Health and Disease Prevention |
|---|---|
| Main Author: | |
| Format: | Book chapter |
| Language: | English |
| Published: |
Elsevier Inc.
2017
|
| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85011066619&doi=10.1016%2fB978-0-12-802309-9.00019-4&partnerID=40&md5=ee2e78b376fd251ac8d56e47ec88a1a1 |
| id |
2-s2.0-85011066619 |
|---|---|
| spelling |
2-s2.0-85011066619 Mani V.; Ming L.C. Tempeh and Other Fermented Soybean Products Rich in Isoflavones 2017 Fermented Foods in Health and Disease Prevention 10.1016/B978-0-12-802309-9.00019-4 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85011066619&doi=10.1016%2fB978-0-12-802309-9.00019-4&partnerID=40&md5=ee2e78b376fd251ac8d56e47ec88a1a1 Soybean provides high nutritional value and energy due to its composition of carbohydrates, proteins, fats, vitamins, and minerals in Asian populations. The consumption of soybean products is linked to many health benefits including reduced risk of cardiovascular diseases and cancer, and soy isoflavones are considered one of the major bioactive compounds. Tempeh is a fermented soybean product originally obtained through soybean fermentation with the Rhizopus species. Tempeh is gaining popularity in Asia and the rest of the world because it is an economical, nutritious, healthy, and easy-to-prepare food. This chapter will summarize the evidence that shows tempeh as an attractive fermented food related to the prevention of various chronic diseases. © 2017 Elsevier Inc. All rights reserved. Elsevier Inc. English Book chapter |
| author |
Mani V.; Ming L.C. |
| spellingShingle |
Mani V.; Ming L.C. Tempeh and Other Fermented Soybean Products Rich in Isoflavones |
| author_facet |
Mani V.; Ming L.C. |
| author_sort |
Mani V.; Ming L.C. |
| title |
Tempeh and Other Fermented Soybean Products Rich in Isoflavones |
| title_short |
Tempeh and Other Fermented Soybean Products Rich in Isoflavones |
| title_full |
Tempeh and Other Fermented Soybean Products Rich in Isoflavones |
| title_fullStr |
Tempeh and Other Fermented Soybean Products Rich in Isoflavones |
| title_full_unstemmed |
Tempeh and Other Fermented Soybean Products Rich in Isoflavones |
| title_sort |
Tempeh and Other Fermented Soybean Products Rich in Isoflavones |
| publishDate |
2017 |
| container_title |
Fermented Foods in Health and Disease Prevention |
| container_volume |
|
| container_issue |
|
| doi_str_mv |
10.1016/B978-0-12-802309-9.00019-4 |
| url |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85011066619&doi=10.1016%2fB978-0-12-802309-9.00019-4&partnerID=40&md5=ee2e78b376fd251ac8d56e47ec88a1a1 |
| description |
Soybean provides high nutritional value and energy due to its composition of carbohydrates, proteins, fats, vitamins, and minerals in Asian populations. The consumption of soybean products is linked to many health benefits including reduced risk of cardiovascular diseases and cancer, and soy isoflavones are considered one of the major bioactive compounds. Tempeh is a fermented soybean product originally obtained through soybean fermentation with the Rhizopus species. Tempeh is gaining popularity in Asia and the rest of the world because it is an economical, nutritious, healthy, and easy-to-prepare food. This chapter will summarize the evidence that shows tempeh as an attractive fermented food related to the prevention of various chronic diseases. © 2017 Elsevier Inc. All rights reserved. |
| publisher |
Elsevier Inc. |
| issn |
|
| language |
English |
| format |
Book chapter |
| accesstype |
|
| record_format |
scopus |
| collection |
Scopus |
| _version_ |
1809677909679407104 |