Results 51 to 60 of about 2,697 (122)

The potential use of hydrolysed konjac glucomannan as a prebiotic

open access: yes, 2007
Konjac glucomannan hydrolysate was derived enzymatically from konjac flour under optimal conditions. A number of culture strains of lactobacilli and bifidobacteria were grown on De Man, Rogosa and Sharpe (MRS) media supplemented with the hydrolysate ...
Tester, R.F.   +3 more
core   +4 more sources

Terahertz Spectral Characteristics of Konjac Gum Determined via Microfluidic Technology

open access: yes, 2022
Terahertz radiation enables nondestructive testing of biological samples, but is challenged by its high absorption in aqueous samples, so microfluidic technology is introduced to reduce the absorption.
Bo Su   +6 more
core   +1 more source

Potential and Trend of MXene in Smart Biocomposites Applications: A Review

open access: yesAdvanced Sustainable Systems, Volume 10, Issue 10, October 2026.
MXene‐based biocomposites emerge as a promising class of multifunctional materials that integrate the exceptional electrical, thermal, and electrochemical properties of MXenes with the biocompatibility and sustainability of biopolymers. This review examines their synthesis, fabrication, and structure–property relationships while highlighting ...
Joy Chigozie Anene‐Amaechi   +3 more
wiley   +1 more source

Machine Vision‐Based Morphological Benchmarking and Extrusion Optimization of Analog Rice: A Digital Image Analysis Framework for Agricultural Grain Quality Evaluation

open access: yesApplied Research, Volume 5, Issue 5, October 2026.
A low‐cost Python‐based machine vision framework quantified rice morphology and optimized analog‐rice extrusion. Within the tested range, 50 Hz screw speed and 45 Hz cutter speed produced grains with 96.6% morphological similarity to the commercial Pusa Basmati 1121 reference.
Rosniza Rabilah   +2 more
wiley   +1 more source

Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage [PDF]

open access: yesAsian-Australasian Journal of Animal Sciences, 2019
Objective The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage.
Dong Hyun Kim   +3 more
doaj   +1 more source

Biomass‐Derived Laser‐Induced Graphene: From Precursor Chemistry to Device Integration

open access: yesRare Metals, Volume 45, Issue 10, October 2026.
ABSTRACT Laser direct writing provides a mask‐free route for converting suitable carbon‐containing precursors into patterned, porous, and conductive laser‐induced graphene (LIG) networks. Although LIG was initially demonstrated mainly using aromatic synthetic polymers, such as polyimide, biomass precursors introduce renewable feedstocks with highly ...
Wanjun Yin   +10 more
wiley   +1 more source

Influence of konjac/secondary gum blend and sweetener on konjac gel

open access: yes, 2015
This study aimed to investigate the effects of the proportion of konjac in a blend of konjac and secondary gum (κcarrageenan and xanthan) from 25:75 to 50:50 and the levels of sweeteners (sucrose at 220% (w/v) and erythritolsucralose at 0.22.5% (w/v)) on
อดิศักดิ์ เอกโสวรรณ
core   +1 more source

Flexo‐printable glucomannan‐based biofilm

open access: yesColoration Technology, Volume 142, Issue 5, Page 737-744, October 2026.
Abstract Biofilms were synthesised from glucomannan and xylan. The ratio of glucomannan: xylan varied from 90:10 (g/g) to 70:30 (g/g). Nanofibrillated cellulose was added to enhance the mechanical properties of the biofilms. In another approach, glucomannan/xylan suspensions were crosslinked with tartaric acid (TA) or citric acid (CA).
Kholoud Al‐Ajlouni   +2 more
wiley   +1 more source

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

open access: yesEFSA Journal, 2017
The present opinion deals with the re‐evaluation of konjac (E 425), comprising konjac gum (E 425 i) and konjac glucomannan (E 425 ii) when used as food additives.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)   +25 more
doaj   +1 more source

Effects of Plasma‐Activated Water and Konjac Glucomannan‐Based Edible Coating on the Storage Quality of Fresh Banana (Musa sapientum L.)

open access: yesChemFoodChem, Volume 2, Issue 3, September 2026.
ABSTRACT This study evaluated the effects of plasma‐activated water (PAW), konjac glucomannan (KGM)‐based edible coating, and their combined treatment on the postharvest quality of fresh bananas stored at 20°C for 12 days. Four treatments were applied: control, PAW, coating, and PAW+coating.
Peeraphat Prempree   +2 more
wiley   +1 more source

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