Results 11 to 20 of about 3,423 (163)
A review on konjac glucomannan and hydrolysed konjac glucomannan
Food Research, 2022 Konjac glucomannan (KGM) and hydrolysed konjac glucomannan (HKGM) are natural polysaccharides that have many applications in the food and non-food fields (chemical and health industries) due to their non-hazardous, non-toxic, biocompatible properties and good solubility.
S.B. Widjanarko, M. Affandi, Z. Wahyuli
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Research Progress of Konjac Glucomannan-Based Antibacterial Active Packaging Film
Shipin gongye ke-ji, 2022 Konjac glucomannan is a natural polymer with a wide range of sources, low price, excellent film-forming, biocompatibility, degradability and renewability.
Yuting XIA, Fei XIANG, Kao WU, Xuewen NI
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Study on the effects of adding konjac refined flour on the quality of fresh wet rice noodle
Shipin yu jixie, 2023 Objective: This study aimed to develop konjac rice noodles products with low glycemic index. Methods: The fresh wet rice noodles was made by adding 20%, 10% and 5% konjac refined flour into rice noodles, respectively.
GONG Xue +4 more
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Research Progress on Konjac Glucomannan-Based Physically Modified Composite Films [PDF]
Shipin Kexue, 2023 Konjac glucomannan is a water-soluble, nonionic high-molecular-mass polysaccharide with good water-holding, film-forming, gelation, and biocompatibility properties.
HE Yang, HUANG Yuyang, ZHU Xiuqing
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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san).
Supaluk Sorapukdee +2 more
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International Journal of Food Properties, 2020 The functional and instrumental textural properties of reduced-salt meat emulsions (RSMEs) containing konjac gel, with combined transglutaminase (TG), isolated soy protein (ISP), and alginate were investigated to determine optimal quality characteristics.
Hae in Yong +4 more
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A cost-effective method for preserving wet konjac noodles based on hurdle technology
Food Materials Research, 2023 This paper aims to investigate the effects of several novel preserving methods on the quality of wet konjac noodles during storage. Wet konjac noodles were prepared by konjac flour, soy protein isolate and sweet potato starch. Fresh-keeping treatments by
Longji He +3 more
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Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread
Foods, 2021 The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%,
Fernanda Laignier +8 more
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Computational and Structural Biotechnology Journal, 2022 Amorphophallus konjac, a perennial herb in the Araceae family, is a cash crop that can produce a large amount of konjac glucomannan. To explore mechanisms underlying such large genomes in the genus Amorphophallus as well as the gene regulation of glucomannan biosynthesis, we present a chromosome-level genome assembly of A.
Yong Gao +12 more
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Environmental and Experimental BotanyAmorphophallus muelleri possesses significant economic value due to its high glucomannan content and superior quality. However, above-zero low temperatures severely restrict its distribution and yield.
Ying Qi +10 more
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