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Konjac Glucomannan-Production, Processing, and Functional Applications 1st Edition George Srzednicki (Editor)

Name: Konjac Glucomannan-Production, Processing, and Functional Applications 1st Edition George Srzednicki (Editor)
SKU: EB-11908762
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Konjac Glucomannan-Production, Processing, and Functional Applications 1st Edition George Srzednicki (Editor) Digital Instant Download

Author(s): George Srzednicki (Editor); Chaleeda Borompichaichartkul (Editor)

ISBN(s): 9780429429927, 9780429771415, 9780429771422, 9780429771439, 9781138367173, 0429429924, 042977141X, 0429771428, 0429771436

Edition: 1

File Details: PDF, 82.33 MB

Year: 2020

Language: English

SKU: EB-11908762 Category: Science (General) Tags: 0429771428, 9780429771422, Chaleeda Borompichaichartkul (Editor), George Srzednicki (Editor), Konjac Glucomannan, Processing

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Product details:

ISBN-10 : 0429771428
ISBN-13 : 9780429771422
Author : George Srzednicki; Chaleeda Borompichaichartkul

In recent years, konjac glucomannan (KGM) has attracted growing attention as a dietary fibre. It is a neutral hydrocolloid with significant health functions. Although relatively little known in the Western world, it has been part of the human diet in China and Japan for nearly two thousand years. Initially, the main source of KGM was Amorphophallus konjac from which the common English name ‘konjac’ is derived. Nowadays, the production of KGM is expanding into SE Asia and more tropical species of Amorphophallus are used as a raw material.

Table of contents:

1. Introduction

2. Botanical Background to Amorphophallus

3. Biosynthesis and Decomposition of Konjac Glucomannan

4. Field Production of Konjac

5. Postharvest Technology of Konjac

6. Processing of Konjac Flour

7. Physico-Chemical Properties of Konjac Glucomannan

8. Advances in Drying Technology

9. Konjac Industry in Major Producing Countries

10. Applications of Konjac Glucomannan in Food and Medicine

11. New Trends in the Konjac Flour Industry