Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 532236
Title Meer vitamine B12 in lupine-tempé door in-situ verrijking
Author(s) Smid, Eddy
Source Enhancing vitamin B12 in lupin tempeh by in situ fortification, Wageningen University & Research, 2017-12-31,
Department(s) VLAG
Food Microbiology
Publication type Media appearance
Publication year 2017

Tempé is een traditioneel, met schimmel gefermenteerd product uit Indonesië, gemaakt van sojabonen. Traditioneel geproduceerde tempé bevat vitamine B12, wat belangrijk is voor een gezonde voeding. Tempé is daarom erg interessant voor vegetariërs en veganisten, aangezien B12 normaal gesproken uit dierlijke bronnen wordt gehaald.

Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans. Tempeh is known to contain vitamin B12 which is essential for a healthy human diet. Therefore, tempeh is of particular interest for vegan and vegetarian diets since B12 is normally found only in animal derived products.

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