Results 131 to 140 of about 3,671 (176)
Some of the next articles are maybe not open access.
Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care
International Journal of Biological Macromolecules, 2016In recent year, konjac glucomannan (KGM) has attracted more attention due to its non-harmful and non-toxic properties, good biocompatibility, biodegradability and hydrophilic ability. Moreover, KGM and their derivatives have several importances in the multidirectional research areas such as nutritional, biotechnological and fine chemical fields. In the
Sudhanshu S, Behera, Ramesh C, Ray
openaire +2 more sources
Study on preparation and separation of Konjac oligosaccharides
Carbohydrate Polymers, 2013To study the preparation and separation of Konjac oligosaccharides, Konjac Glucomannan was degraded by the combination of γ-irradiation and β-mannanase, and then the degradation product was separated by ultrafiltration. To our interest, for most of Konjac oligosaccharides obtained by this method, the molecular mass was lower than 2200 Da.
Zhen-Lin Xu, Wenjie Jian, Jie Pang
exaly +3 more sources
Food & Function, 2021
Dietary fiber is the basic therapeutic method to relieve the symptoms of chronic constipation.
Mengmeng Hu +8 more
openaire +2 more sources
Dietary fiber is the basic therapeutic method to relieve the symptoms of chronic constipation.
Mengmeng Hu +8 more
openaire +2 more sources
Journal of environmental polymer degradation, 1997
The paper reviews the solution and gelling properties of konjac glucomannan (KGM) and its interactions with other hydrocolloids such as xanthan and carrageenan for food applications. Research activities in the area of KGM processing in environmentally friendly aqueous environments have been discussed for coatings and packaging applications.
Vipul Davé, Stephen P. McCarthy
openaire +1 more source
The paper reviews the solution and gelling properties of konjac glucomannan (KGM) and its interactions with other hydrocolloids such as xanthan and carrageenan for food applications. Research activities in the area of KGM processing in environmentally friendly aqueous environments have been discussed for coatings and packaging applications.
Vipul Davé, Stephen P. McCarthy
openaire +1 more source
A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect
Food Chemistry, 2014A simple one-step purification process was provided to extract KGM from KF by phase separation. The results showed that appropriate temperature control was a key factor and the products were inodorous, colourless and of high purity at the optimal temperature 68 °C.
Wei, Xu +7 more
openaire +2 more sources
Sulfation and biological activities of konjac glucomannan
Carbohydrate Polymers, 2013The sulfation of konjac glucomannan and its anti-HIV and blood anticoagulant activities were investigated. Konjac glucomannan is a polysaccharide occurring naturally in konjac plant tubers and has high molecular weights. Solubility in water is very low, and the aqueous solutions at low concentrations have high viscosity. Before sulfation, hydrolysis by
Surina, Bo +4 more
openaire +2 more sources
Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica, 2004
To establish a quantitative method for the content determination and monosaccharide composition analysis of Konjac glucomannan (KGM) in Konjac refined powder by pre-column derivatization high performance liquid chromatographic method (HPLC).The two derivatives combined reducing monosaccharides with 1-phenyl-3-methyl-5-pyrazolone (PMP) were separated by
Zhong-hai, Yuan +4 more
openaire +1 more source
To establish a quantitative method for the content determination and monosaccharide composition analysis of Konjac glucomannan (KGM) in Konjac refined powder by pre-column derivatization high performance liquid chromatographic method (HPLC).The two derivatives combined reducing monosaccharides with 1-phenyl-3-methyl-5-pyrazolone (PMP) were separated by
Zhong-hai, Yuan +4 more
openaire +1 more source
Modifications of konjac glucomannan for diverse applications
Food Chemistry, 2018Konjac glucomannan (KGM) is a major polysaccharide from the corm of Amorphophallus konjac. Native KGM has limited uses and has been chemically/physically/enzymatically modified to expand the range of functional properties. This mini-review summarises the recent advances of modifying KGM for diverse food and nonfood applications, focusing on the ...
openaire +2 more sources
RESEARCH ON KONJAC (AMORPHOPHALLUS KONJAC) PRODUCTION IN NEW ZEALAND
Acta Horticulturae, 2005J.A. Douglas, J.M. Follett, J.E. Waller
openaire +1 more source