Physicochemical Properties of Deacetylated Konjac Glucomannan and Its Effects on the Quality and in Vitro Digestion Characteristics of Cold Noodles [PDF]
Shipin Kexue, 2023 In this work, the structures of deacetylated konjac glucomannan (DKGM) with different degrees of deacetylation were characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM), and their
GE Zhenzhen, XU Mingyue, JIN Xueyuan, GAO Shanshan, ZHAO Guangyuan, ZONG Wei
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Effects of Konjac Glucomannan on Retrogradation of Amylose
Foods, 2022 The effect of konjac glucomannan (KGM) on the retrogradation of amylose was explored during storage. The color, rheological properties, texture, water-holding capacity (WHC), low-field nuclear magnetic resonance (LF-NMR), and X-ray diffraction (XRD) were investigated.
Shishuai Wang +5 more
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Jurnal Teknik Pertanian Lampung, 2022 Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate.
Arifin Dwi Saputro +4 more
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Research Hotspots and Development Trends of Konjac Based on Bibliometric Analysis
HortScience, 2022 Amorphophallus belongs to the family Araceae and contains a high-molecular-weight polysaccharide that was originally extracted from corms called Konjac glucomannan.
Xia Li
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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
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Xanthan Gum–Konjac Glucomannan Blend Hydrogel for Wound Healing [PDF]
Polymers, 2020 Hydrogels are considered to be the most ideal materials for the production of wound dressings since they display a three-dimensional structure that mimics the native extracellular matrix of skin as well as a high-water content, which confers a moist environment at the wound site.
Alves, Andreia +7 more
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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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Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
EFSA 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
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Encapsulation of butyrate using low-alkali konjac gel induced by ethanol for colonic delivery
Food Hydrocolloids for Health, 2021 Butyrate administrated in proper concentration is beneficial to the human colon environment. However, the delivery of butyrate to the colon is quite difficult as butyrate could be easily absorbed in the upper gastrointestinal tract.
Yousong Ma +3 more
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De novo transcriptome and small RNA analyses of two amorphophallus species.
PLoS ONE, 2014 Konjac is one of the most important glucomannan crops worldwide. The breeding and genomic researches are largely limited by the genetic basis of Amorphophallus. In this study, the transcriptomes of A. konjac and A.
Ying Diao +6 more
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