Fresh tempeh at the market, Jakarta, Indonesia – traditionally, tempeh is wrapped in [[banana leaves.]]
Studies on the Nutritional Value of Tempeh
Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.
Antioxidative Stability of Tempeh and Liberation of Isoflavones by Fermentation
Antioxidative properties of faba bean-, soybean-and oat tempeh
Evaluation of the microbiological safety of tempeh made from unacidified soybeans.
Novel tempeh (fermented soyabean) isoflavones inhibit in vivo angiogenesis in the chicken chorioallantoic membrane assay.
Antioxidative stability of tempeh [fermented soybean food] and liberation of isoflavones by fermentation
Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.
The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation wit...
Effect of gamma-aminobutyric acid-enriched tempeh-like fermented soybean (GABA-Tempeh) on the blood pressure of spontaneously hypert...
