Results 61 to 70 of about 697 (147)

Extraction, structure, activity and application of konjac glucomannan

Ultrasonics Sonochemistry
Konjac is a perennial herbaceous plant from the Araceae family’s Amorphophallus genus. It has high nutritional, health, and pharmacological values. It contains various bioactive components, the most notable of which is konjac glucomannan, which has ...
Qiurui Hu, Gangliang Huang, Hualiang Huang   +2 more
doaj   +1 more source

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]

Jurnal Teknologi dan Industri Pangan, 2014
Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle.
Anni Faridah* , Simon Bambang Widjanarko
doaj   +1 more source

Edible Soft Actuators Based on Konjac Glucomannan for Underwater Operation

Advanced Intelligent Systems, Volume 6, Issue 5, May 2024.
An edible, water‐resistant soft actuator is developed utilizing konjac glucomannan (KGM). Fluidic pressurization of the actuator can generate bending motion. Its performance is stable and repeatable. Also, a gripper consisting of KGM is developed, which can grasp various foods.
Ryo Kanno, Bokeon Kwak, Markéta Pankhurst, Jun Shintake, Dario Floreano   +4 more
wiley   +1 more source

Effect of Dietary Amorphophallus sp From East Java on LDL-C Rats (Rattus novergicus Wistar Strain)

Journal of Tropical Life Science, 2011
One of indication of obesity is high LDL-C . Obesity has serious risk to health, it can cause heart disease and stroke. Effort to lower obesity using drugs have significant side effects such as insomnia, increased blood pressure, dry mouth and so forth ...
Sri Widyarti, Nunung Harijati, Rodiyati Azrianingsih   +2 more
doaj  

Genomic insights into differentiation and adaptation of Amorphophallus yunnanensis in the mountainous region of Southwest China

Ecology and Evolution, Volume 14, Issue 1, January 2024.
RAD‐seq was used to characterize the geographic pattern of genetic variation among 19 populations of Amorphophallus yunnanensis in the mountainous region of Southwest China. A clear east–west genetic differentiation was revealed, with two distinct genetic lineages corresponding to Guizhou plateau and Yunnan plateau, respectively.
Yong Gao, Dongqin Dai, Haibo Wang, Weijia Wu, Penghui Xiao, Lifang Wu, Xiaomei Wei, Si Yin   +7 more
wiley   +1 more source

Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood

Journal of Food Science, Volume 89, Issue 1, Page 450-459, January 2024.
Abstract During freeze‐drying, the degradation or eutectic melting of duck blood proteins can reduce the quality of duck blood gels. However, the interaction between proteins and polysaccharides during drying can improve protein‐based gel quality. Therefore, here, we investigated the physicochemical properties of heat‐induced gels of freeze‐dried duck ...
Yea‐Ji Kim, Jake Kim, Tae‐Kyung Kim, Ji Yoon Cha, Dong‐Min Shin, Samooel Jung, Yun‐Sang Choi   +6 more
wiley   +1 more source

Chara — a living sister to the land plants with pivotal enzymic toolkit for mannan and xylan remodelling

Physiologia Plantarum, Volume 176, Issue 1, January/February 2024.
Abstract Land‐plant transglycosylases ‘cut‐and‐paste’ cell‐wall polysaccharides by endo‐transglycosylation (transglycanases) and exo‐transglycosylation (transglycosidases). Such enzymes may remodel the wall, adjusting extensibility and adhesion. Charophytes have cell‐wall polysaccharides that broadly resemble, but appreciably differ from land‐plants ...
Lenka Franková, Stephen C. Fry
wiley   +1 more source

Kasugamycin disrupts membrane transport and reduces virulence in Pectobacterium aroidearum to control konjac soft rot

Phytopathology Research
Konjac (Amorphophallus konjac) is an important food crop and a traditional medicinal herb in China. However, bacterial soft rot poses a serious threat to konjac production and quality.
Chunlan Xiong, Xue Zhou, Yupei Tu, Yu Zhu, Xiaojuan Du, Kaihuai Li, Fengquan Liu   +6 more
doaj   +1 more source

Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder

Bulletin of Chemical Reaction Engineering & Catalysis, 2020
The presence of glucomannan in Konjac (Amorphophallus oncophyllus) tuber flour has promoted its various applications, especially in the food, drink, drug delivery and cosmetics. Starch is the main impurity of Konjac tuber flour.
Andri Cahyo Kumoro, Diah Susetyo Retnowati, Ratnawati Ratnawati   +2 more
doaj   +1 more source

Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour

Journal of Food Processing and Preservation, Volume 2024, Issue 1, 2024.
Dangke cheese (DC) is a traditional cheese from Enrekang Regency, South Sulawesi, Indonesia. The functional dangke cheese (FDC) was developed from DC with product diversification to obtain new cheese variants. FDC is hard cheese (HC) through fermentation, ripening, and coating processes.
R. Malaka, F. Maruddin, F. A. Arief, W. Hakim, Irwansyah, Kasmiati, W. S. Putranto, M. Astawan, R. W. Kadir, Muhammed Yuceer   +9 more
wiley   +1 more source