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Discussions frequently refer to the article as an important update on tempe fermentation, with comments highlighting its historical origins and scientific credibility, such as mentions of the paper being a recommended resource and references to research details. The tone is informative and enthusiastic, reflecting a strong interest in the topic's technological and ecological implications.
Most posts recognize the article as a valuable and credible source of information on tempe fermentation, with some endorsing its relevance for understanding traditional and modern techniques.
The discussions show high interest, especially from those passionate about food fermentation and tempeh, reflecting curiosity and enthusiasm for new research.
Participants engage with specific details like the historical background and scientific references, indicating thoughtful interaction.
The shared references and calls for reading the article suggest the publication may influence further research and knowledge sharing in fermentation and food science communities.
TEMPE, asal dari Malang, sejak abad ke-17, saat malang lebih dikenal dengan sebutan MONCONEGORO WETAN. Dalam sains pangan, tempe disebut sebagai contoh sempurna fermentasi padat. Ref: Nout & Kiers (2005). J Appl Microbiol. doi:10.1111/j.1365-2672.2004.02471.x #gastroStory https://t.co/1WDQdbyHXn
RT @samidubofficial: TEMPE, asal dari Malang, sejak abad ke-17, saat malang lebih dikenal dengan sebutan MONCONEGORO WETAN. Dalam sains pa…
RT @haetteok: Sumber : https://t.co/UL1TpjhwDJ
Sumber : https://t.co/UL1TpjhwDJ
Tempe fermentation, innovation and functionality: update into the third millenium https://t.co/Dz1qnhPQHh
untuk refrensi bacaan tentang tempe, saya menyarankan paper berjudul "Tempe fermentation, innovation and functionality: update into the third millenium" bisa diakes di link berikut :https://t.co/5SkSjr5rGr
This episode discusses scientific evidence on modern diets, traditional fermented foods, and the gut microbiome. Emphasizing the impact of ultraprocessed foods on inflammation and metabolic diseases, it highlights the…
This episode explores scientific evidence on modern diets, fermented foods, and their effects on the gut microbiome. It emphasizes how lifestyle changes impact microbial balance and overall health.
RT @samidubofficial: TEMPE, asal dari Malang, sejak abad ke-17, saat malang lebih dikenal dengan sebutan MONCONEGORO WETAN. Dalam sains pa…
TEMPE, asal dari Malang, sejak abad ke-17, saat malang lebih dikenal dengan sebutan MONCONEGORO WETAN. Dalam sains pangan, tempe disebut sebagai contoh sempurna fermentasi padat. Ref: Nout & Kiers (2005). J Appl Microbiol. doi:10.1111/j.1365-2672.2004.02471.x #gastroStory https://t.co/1WDQdbyHXn
Im on a bit of a tempeh making bender, hence the archiving of articles im reading. Tempe fermentation, innovation and functionality: https://t.co/4BuswqiL8b
RT @haetteok: Sumber : https://t.co/UL1TpjhwDJ
Sumber : https://t.co/UL1TpjhwDJ
Tempe fermentation, innovation and functionality: update into the third millenium https://t.co/Dz1qnhPQHh
untuk refrensi bacaan tentang tempe, saya menyarankan paper berjudul "Tempe fermentation, innovation and functionality: update into the third millenium" bisa diakes di link berikut :https://t.co/5SkSjr5rGr
http://dx.doi.org/10.1111/j.1365-2672.2004.02471.x. OCL, 21(4), D407. Nout, M. J. R., Sarkar, P. K., & Beuchat, L. R. (2007). Indigenous fermented foods ...
https://doi.org/10.1111/j.1365-2672.2004.02471.x C6RA00074F Panat, N. A., Maurya, D. K., Ghaskadbi, S. S., & Sandur, S. K. (2016). Troxerutin, a plant Xu, B ...
J Appl Microbiol 98: 789-805. Astuti S. 2008. Isoflavon kedelai dan potensinya DOI: 10.1111/j.1365-2672.2004.02471.x. sebagai penangkap radikal bebas. J ...
... and premature death of the mould." ( doi:10.1111/j.1365-2672.2004.02471.x ). Community Info Section. r/Tempeh. Join. All about Tempeh. Tempeh is ...
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