Results 81 to 90 of about 5,879 (162)

Digestible energy and metabolizable energy contents of konjac flour residues and ramie in growing pigs

Animal Nutrition, 2018
The objectives of this study were to determine: 1) the effects of konjac flour residues and ramie on digestible energy (DE), metabolizable energy (ME) and apparent total tract digestibility (ATTD) of nutrients in diets fed to growing pigs, 2) the DE and ...
Enkai Li, Jinbiao Zhao, Ling Liu, Shuai Zhang   +3 more
doaj   +1 more source

Engineered Nature‐Based Sonosensitizer for Broad‐Spectrum Infectious Tissue Repair via Sono‐Ionic Therapy

Exploration, Volume 6, Issue 4, August 2026.
A schematic illustration of an engineered nature‐based sonosensitizer enables early‐stage high‐power ultrasound to generate substantial reactive oxygen species for antibacterial effects and late‐stage low‐power sono‐ionic therapy for infected bone repair, infected wound biofilm therapy, and wound regeneration.
Liang Ma, Hongchuan Wang, Weidong Liang, Tao Xu, Jie Lei, Li Zhang, Shutao Gao, Xiaoyu Cai, Qian Li, Wenzhao Wang, Chuanhui Xun, Weibin Sheng, Cao Yang, Yingsong Wang   +13 more
wiley   +1 more source

Chemically modified konjac glucomannan with high colloid osmotic pressure: Physiological evaluation in a rabbit model as a plasma substitute

, 2010
Carboxylmethylated konjac glucomannan (CKGM) is a carboxylmethylated polymer of mannose and glucose that is derived from the plant Amorphophallus konjac cultivated in East Asia.
Hu, Tao, Li, Suping, Su, ZG, Wang, Xianwei, Chen, Yali, Liu, Tao, Ma, Guanghui, Su, Zhiguo   +7 more
core   +1 more source

Characteristics of Amorphophallus konjac as indicated by its genome

, 2023
Amorphophallus konjac, belonging to the genus Amorphophallus of the Araceae family, is an economically important crop widely used in health products and biomaterials. In the present work, we performed the whole-genome assembly of A.
Jianguang Wang, Lei Yu, Feiyan Huang, Min Yang, Jianrong Zhao, Xuya Yu, Lifang Li, George Srzednicki, Wei Wei, Jiani Liu, Rarisara Impaprasert   +10 more
core   +1 more source

Potensi glucomannan sebagai agen antiobesitas pada tikus dengan induksi diet tinggi lemak

Jurnal Gizi Klinik Indonesia, 2016
Background: Epidemiological studies indicate that the global prevalence of obesity has increased. Glucomannan is a water-soluble, non-starch polysaccharide, known as soluble fiber.
Choirun Nissa, Indah Juliana Madjid
doaj   +1 more source

Isolation and identification of pathogenic fungi from soft rot tissue of Amorphophallus konjac corm

Guangxi Zhiwu
Konjac (Amorphophallus konjac) is a horticultural plant with high nutritional and medicinal values. Soft rot is a severe disease in production of konjac and it is also the main factor restricting the development of the konjac industry.
LI Zhumei, DONG Kun, ZHANG Yan'an, GAO Yong, CHEN Hong, FANG Pingping, LEI Hongxian, LU Xiaoqian, CHU Honglong   +8 more
doaj   +1 more source

Le Konjac : Amorphophallus rivieri Durieu, variété Konjac Engler (Aracées)

, 1991
Le konjac ou Amorphophallus rivieri Durieu variété Konjac Engler est une plante vivace, originaire d'Extrême-Orient. Elle a été introduite au Japon il y a plus de 1000 ans. Sa culture y est aujourd'hui très répandue.
Sadoun, Danièle
core  

Statistics of small RNAs in Amorphophallus konjac.

, 2014
Statistics of small RNAs in Amorphophallus konjac.
Mi Yan (17084), Ying Diao (191325), Xingfei Zheng (186177), Youwei Wang (335069), Zhongli Hu (186181), Chaozhu Yang (554675), Surong Jin (554676)   +6 more
core   +1 more source

Physical, Chemical, and Sensory Characteristics of Star Fruit (Averrhoa carambola L.) Jelly Candy with Various Concentrations of Carrageenan-Konjac and Carrageenan-Pectin

AgriHealth
Star fruit, a widely consumed fruit in Indonesia, is utilized in jelly sweets as a functional food promoting health. Nevertheless, the exorbitant price of gelatin, a gelling agent compatible with halal requirements, has resulted in the substitution of ...
Bara Yudhistira, Siti Rahma Hamidah, Fuangfah Punthi   +2 more
doaj   +1 more source

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]

Jurnal Teknologi dan Industri Pangan, 2014
Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle.
Anni Faridah* , Simon Bambang Widjanarko
doaj   +1 more source