Results 71 to 80 of about 4,747 (143)

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

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

Dilute Solution Viscometry Studies on a Therapeutic Mixture of Non-digestible Carbohydrates [PDF]

, 2012
Recent work has shown the beneficial effects of a proprietary mixture of three non-digestible carbohydrates: konjac glucomannan, xanthan and alginate and these effects have been linked with a synergistic interaction observable with analytical ...
Harding, Stephen E., Almuntari, F., Lawson, Christopher J., Wood, S., Gahler, R., Almutairi, Fahad, Gahler, Roland J., Lawson, C., Adams, G. G., Morris, Gordon, Harding, Stephen, Wood, Simon, Adams, Gary G., Harding   +13 more
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PENENTUAN KADAR KOLESTEROL PADA PEMBERIAN SERBUK PORANG (Amorphophallus onchophyllus) DAN SERBUK KONJAK(Amorphophallus konjac) TERSTANDAR GLUKOMANAN PADA MENCIT PUTIH (Mus Musculus) [PDF]

, 2017
The major component of porang and konjac powder from porang tuber (Amorphophallus oncophyllus) and konjac powder (Amorphophallus konjac) was glucomannan.
YUNITA CAHYANI, 0513111330190
core   +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

Morphological character evolution of Amorphophallus (Araceae) based on a combined phylogenetic analysis of trnL, rbcL, and LEAFY second intron sequences [PDF]

, 2010
Sequences of three different genes in 69 taxa of Amorphophallus were combined to reconstruct the molecular phylogeny of this species-rich Aroid genus.
Gravendeel, B., Hetterscheid, W.L.A., Eurlings, M.C.M., Sedayu, A.   +3 more
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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

Le Konjac : Amorphophallus rivieri Durieu, variété Konjac Engler (Aracées)

, 1991
Le konjac ou Amorphophallus rivieri Durieu variété Konjac Engler est une plante vivace, originaire d'Extrême-Orient. Elle a été introduite au Japon il y a plus de 1000 ans. Sa culture y est aujourd'hui très répandue.
Sadoun, Danièle
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