The possibility of modeling functional properties of legume food products through the tempeh type fermentation

• Authors: M. Kuligowski , J. Nowak
• Languages of publication: PL

Abstracts

EN

Tempeh is a fermented food, originally produced from soy beans, which is characterized by many interesting nutritional, health and functional proprieties. Using various raw material and fermentation condition together with the selection of suitable microorganisms, health beneficial functional proprieties of tempeh can be obtained. This gives a possibility to manufacture the products of specific (desirable for customers) features. The knowledge about modeling chemical composition, as well as biological activities and health effects of tempeh type products is still insufficient and requires more studies.

Keywords

EN

FUNCTIONAL PROPERTY; LEGUME; MICROORGANISM; TEMPEH

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Committee of Biotechnology, Polish Academy of Sciences
• Journal: Biotechnologia
• Year: 2007
• Issue: 4
• Pages: 113-124

Contributors

author

M. Kuligowski

author

J. Nowak

• Document Type: REVIEW
• Publication order reference: Maciej Kuligowski, Zaklad Fermentacji i Biosyntezy, Instytut Technologii Zywnosci Pochodzenia Roslinnego, Wydzial Nauk o Zywnosci i Zywieniu, Akademia Rolnicza im. A. Cieszkowskiego, ul. Wojska Polskiego 31, 60-624 Poznan, Poland