LAUSR

About LAUSR
Donate
Contact Us

Follow us:

You are not signed in:

Sign Up!


   Articles with "konjac" as a keyword



Photo from wikipedia

Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan

Sign Up to like & get
recommendations! Published in 2018 at "Food Hydrocolloids"

DOI: 10.1016/j.foodhyd.2018.02.034

Abstract: Abstract Functional konjac glucomannan (KGM) was used to structure the water phase of O/W emulsions containing a lipophilic bioactive compound (β-carotene). KGM greatly increased the viscosity of the water phase and thus the viscosity of… read more here.

Keywords: improved emulsion; water phase; konjac glucomannan; stability ... See more keywords
Photo by geraninmo from unsplash

Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review

Sign Up to like & get
recommendations! Published in 2017 at "Food Reviews International"

DOI: 10.1080/87559129.2015.1137310

Abstract: ABSTRACT Amorphophallus konjac (konjac) is one among the major vegetable (tuber) crops grown in Asian countries. In China and Japan, it has been used as food and a food additive for more than 1000 years.… read more here.

Keywords: konjac flour; konjac glucomannan; elephant foot; konjac ... See more keywords
Photo by sandym10 from unsplash

First Report of Achromobacter Xylosoxidans Causing Stem Soft Rot on Amorphophallus Konjac in China.

Sign Up to like & get
recommendations! Published in 2022 at "Plant disease"

DOI: 10.1094/pdis-07-22-1709-pdn

Abstract: Amorphophallus konjac is one of the important commercial crops cultivated in south China and has long been used as a food source and a traditional medicine, because it is the only species with glucomannan and… read more here.

Keywords: soft rot; stem soft; konjac; china ... See more keywords
Photo by igormiske from unsplash

Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh-cut kiwis.

Sign Up to like & get
recommendations! Published in 2021 at "Journal of food science"

DOI: 10.1111/1750-3841.15568

Abstract: This study investigates the efficacy of Lactobacillus plantarum strains (L. plantarum LP3, L. plantarum AF1, and L. plantarum LU5) incorporated into a Konjac-based edible coating in order to prevent fungi growth and retain physicochemical characteristics… read more here.

Keywords: plantarum strains; konjac; cut kiwis; fresh cut ... See more keywords