Results 11 to 20 of about 3,671 (176)
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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Beneficial health characteristics of native and hydrolysed konjac (Amorphophallus konjac) glucomannan [PDF]
Journal of the Science of Food and Agriculture, 2016 AbstractThe impact of ingesting glucomannans on health is not limited to colonic‐focused fermentation into short‐chain fatty acids (SCFAs), which might have some local health benefits; it also helps in treating disease states and enhancing the body's immune system, both within the gut and in/on other parts of the body.
Richard F, Tester, Farage H, Al-Ghazzewi
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Studies on the Deterioration of Konjac (Amorphophallus Konjac) Powder
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1969 The effect of factors as temperature, moisture of powder and atomospheric oxygen on the deterioration of konjac powder during storage was studied. The degree of the deterioration of powder was determined by estimation of reduced viscosity of aqueous solution.Under the condition that surrounding oxygen is replaced by nitrogen, the reduction velocity of ...
MAEKAJI, KENJI, IMAI, HIROSHI
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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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Frontiers in Plant Science, 2022 Amorphophallus muelleri has a multileaf growth pattern different from that of other konjacs; however, the hormonal mechanism underlying this phenomenon is not clear.
Zhiqin Xue +7 more
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Mitochondrial DNA. Part B. ResourcesAmorphophallus ochroleucus Hett. & V.D.Nguyen 2001, a perennial herbaceous plant in the genus Amorphophallus (Araceae family), is characterized by a tuberous root system, and is renowned for its unique pale-colored inflorescence and distinctive leaves ...
Haoliang Shi +9 more
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The complete chloroplast genome assembly of Amorphophallus mossambicensis (Araceae) from Africa
Mitochondrial DNA. Part B. ResourcesAmorphophallus mossambicensis (Schott ex Garcke) N.E.Br 1901, distributed from Tanzania to southern Africa in arid shrubland and deserts, had its complete chloroplast genome assembled to resolve its phylogenetic position.
Haoliang Shi +11 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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