Results 101 to 110 of about 5,879 (162)

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

Agritech
Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac ...
Choiroel Anam, Fitriyah Zulfa, Dininurilmi Putri Suleman, Yenny Febriana Ramadhan Abdi, Rizka Mulyani, Alfi Nur Rochmah, Prakoso Adi, Adinda Dwi Rahmawati   +7 more
doaj   +1 more source

The possible usage of konjac gum in ice-cream production

, 2011
Amaç: Araştırma, konjak sakızının ve konjak sakızına karragenan ile ksantan sakızı ilavesinin dondurma üretiminde kullanılabilme imkânlarının araştırılması amacıyla yapıldı. Gereç ve Yöntem: Araştırmada %0.8 oranında yalnızca salep kullanılan bir kontrol
Güner, Ahmet, Tekinşen, K. Kaan, Uçar, Gürkan   +2 more
core  

Konjac Glucomannan-Agar-Gliserin Sebagai Biopolimer Hard Capsule [PDF]

, 2018
Konjac glukomannan (KGM) dari umbi porang (Amorphophallus oncophyllus) dikembangkan sebagai bahan baku pembuatan biopolimer hard capsule. Biopolimer KGM (konjac glukomannan), KGMA (konjac glukomannan – agar-agar) dan KGMAG (konjac glukomannan – agar-agar
Rachmawati, Widia
core  

Amorphophallus konjac

Country= The Netherlands Common names= Devil's tongue ...

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Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

, 2016
Konjac glucomannan flour, which mainly consists of glucomannan, is an indigestible dietary fiber. Therefore, it has been broadly used as low-calorie food ingredient in various kinds of foods, beverages, and pharmaceutical products.
Nattiya Sakulnate, Natnicha Sophontanakij, Chaleeda Borompichaichartkul, George Srzednicki, Sujika Piyarat, Suwit Paengkanya, Rarisara Impaprasert   +6 more
core   +1 more source

Semi-permeable nanocapsules of konjac glucomannan-chitosan for enzyme immobilization

, 2008
Carboxymethyl konjac glucomannan-chitosan (CKGM-CS) nanocapsules, spontaneously prepared under very mild conditions by electrostatic complexation, were used for immobilizing L-asparaginase.
Xia, B, Peng, SL, Li, BJ, Zhang, S, Li, BJ, Chinese Acad Sci, Chengdu Inst Biol, Nat Prod Res Ctr, Chengdu 610041, Peoples R China., Wang, R, Ding, LS   +6 more
core  

Bioreactor-Based Liquid Culture and Production of Konjac Micro-Corm

Konjac (Amorphophallus konjac K. Koch) has numerous health benefits, but traditional propagation is hindered by long growth periods and soil-borne diseases. This study developed a novel cell liquid culture system to directly produce micro-corms of konjac
Changbin Liu, Xian Sun, Lingye Su, Yufan Pan, Zongshen Zhang, Yuqi Sun   +5 more
core   +1 more source

Optimization of konjac gel texture prepared withκcarrageenan and sweeteners and their applications in orange jelly

, 2014
This study investigated the effects of konjac proportion in 1% konjac/κcarrageenan blend (25:7550: 50) and sweetener concentration (sucrose and xylitol at 220%and erythritolsucralose at 0.252.5%) on gel strength of konjac gels using Response Surface ...
อัญชัน ชุณหะหิรัณย์, อดิศักดิ์ เอกโสวรรณ   +1 more
core   +1 more source

Sol gel transition of konjac glucomannan

, 2009
Konjac glucomannan (KGM) is a high molecular weight plant found in tubers of the Amorphophallus konjac. Due to adulteration of porcine gelatine in pharmaceutical products, KGM obtained an ideal characteristic which can be developed as substitute to ...
M. B., Siti Aisyah, Mat Hashim, Dzulkifly, Mustafa, Shuhaimi   +2 more
core   +1 more source

Effects of shading on morphology, photosynthetic characteristics, and yield of different <i>Amorphophallus</i> varieties. [PDF]

Front Plant Sci
Li J, Xu W, Chen M, Gong Y, Ruan Y, Lai Z, Xu R, Yuan H, Yan X.   +8 more
europepmc   +1 more source