Results 61 to 70 of about 6,721 (167)
, 2017 International audienceMixed gels based on native starch and konjac glucomannan, and their potential to encapsulate aroma compounds, are reviewed. Starch and konjac glucomannan are two carbohydrates, abundant, low cost, soft taste, and used as food grade ...
Céline Lafarge +3 more
core +1 more source
The potential use of hydrolysed konjac glucomannan as a prebiotic
, 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
Food Frontiers, Volume 7, Issue 5, September 2026.Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang +6 more
wiley +1 more source
, 2019 The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study.
Min Zhang +4 more
core +1 more source
Supplementation of Glucomannan Derived from Konjac Flour Improve Glucose Homeostasis and Reduce Insulin Resistance in Diabetes Rat Models [PDF]
, 2015 Dietary fiber from glucomannan has been studied to decrease blood glucose concentration, but its mechanism in diabetes is still unclear. The aim of our research is to study the effect of glucomannan, derived from konjac flour, in rat models of diabetes ...
Serina, Salwin N. +9 more
core +1 more source
Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Sea bass (Dicentrarchus labrax) skin waste was successfully valorized into high‐purity gelatin. SSG exhibited significantly higher oil binding capacity than commercial bovine and fish gelatins. Edible films developed from sea bass skin displayed a smooth, compact, and ordered matrix morphology.
Mehmet Gokcin +2 more
wiley +1 more source
Rare Metals, Volume 45, Issue 9, September 2026.ABSTRACT The escalating severity of global environmental pollution necessitates the development of sustainable and efficient adsorption materials. Nanocellulose (NC), sourced from the most abundant natural polymer on earth, has shown great potential in this field due to its renewability, biodegradability, and exceptional nanoscale properties.
Yaqian Yu +5 more
wiley +1 more source
Biomimetic Design of Biopolymer‐Based Water‐Resistant Food Packaging Materials
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT With the growing demand for sustainable and eco‐friendly food packaging, biopolymer‐based materials are emerging as promising candidates due to their recyclability, biodegradability, and food safety. However, in practical applications dealing with high moisture content or perishable foods, their lack of water resistance poses a significant ...
Ajahar Khan +3 more
wiley +1 more source
BioResources, 2008 Spruce galactoglucomannan is a wood-derived polysaccharide with a modest molar mass that has recently been made available in kg-scale for research and development of value-added products.
Chunlin Xu +2 more
doaj
Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables
eFood, Volume 7, Issue 4, August 2026.Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno +5 more
wiley +1 more source