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52  Articles
1 of 6 pages  |  10  records  |  more records»
In this study, bioplastics made of Konjac glucomannan have been successfully prepared via film casting method. The effects of addition of beeswax content (i.e. of 0%, 0.5%, and 1%,), as well as glycerol content (i.e. 0.5%, 1%, and 1.5%) on the properties ... see more

The meal from peanut oil-extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rolled i... see more

Nghiên c?u nh?m xây d?ng và t?i uu hóa quy trình công ngh? s?n xu?t b?t glucomannan tinh ch? trên dây chuy?n s?n xu?t liên t?c quy mô 200 kg/m? t? nguyên li?u c? nua Krausei tr?ng t?i xã Th?i Son, T?nh Biên, An Giang. Quá trình nghiên c?u bao g?m: t?i uu ... see more

Nghiên c?u nh?m thi?t k? c?i t?o và ch? t?o trong nu?c dây chuy?n d?ng b? s?n xu?t liên t?c b?t glucomannan tinh ch? quy mô m?i m? 200 kg nguyên li?u c? nua Krausei tr?ng t?i xã Th?i Son, T?nh Biên, An Giang. Dây chuy?n du?c thi?t k? d?ng b? v? nang su?t ... see more

Porang (Amorphophallus oncophyllus) is an indigenous tuber of Indonesia that rich in glucomannan. An alternative approach to produce porang oligo-glucomannan (POG) as prebiotic from porang glucomannan (PGM) was made by enzymatic hydrolysis using ß-mannana... see more

Konjac glucomannan has potential applications in bio-printing, due to its unique properties, such as high viscosity, water-holding capacity and easy gelatinization. In this study, the rheological properties, i.e. the viscosity with changing the shear rate... see more

We evaluated the effects of glucomannan or glucomannan plus spirulina-restructured pork (RP)on liver fatty acid profile, desaturase/elongase enzyme activities and oxidative status of Zucker fa/fa rats for seven weeks. Control (C), glucomannan (G) and gluc... see more

The purpose of the study was to examine the supplementation effects of glucomannan extracted from a porang tuber (GEPT) on body resistance and growth performance of broiler chickens. A total number of 160 one-day-old broiler chickens with the average body... see more

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition... see more

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