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- Amorphophsllus konjac 花魔芋
- Chong Z Z. Konjac Science . Chengdu: Sichuan People Press, 1987 . 冲增哲.;魔芋科学
- Purification of konjac gluco-mannan by alcohol in this paper. 本文用乙醇沉淀法纯化魔芋葡甘露聚糖做了介绍。
- It was observed that the konjac gum decreased the syneresis-rate of jelly. 结果表明，复配魔芋胶大大降低了果冻的脱液收缩率；
- Konjac glucomannan oligosaccharides are the hydrolysate of Konjac glucomannan. 魔芋低聚糖是魔芋葡甘露聚糖的降解产物。
- Healthcare sausage with soybean fiber, apple fiber and konjac flour was studied in this paper. 将不同种膳食纤维大豆纤维、苹果纤维和魔芋精粉添加到香肠制品中,制成膳食纤维营养保健香肠。
- Horseradish peroxidase (HRP) was immobilized on glassy carbon electrode (GCE) surface by konjac glucomannan (KGM). 用魔芋多糖(KGM)将辣根过氧化物酶(HRP)固定在玻碳电极(GCE)表面;制备了HRP-KGM膜修饰电极.
- Rheological property of the blent system of modified konjac glcomannan and styrene-acrylic emulsion is studied. 研究了改性魔芋葡甘聚糖与苯丙乳液共混体系的流变性能。
- Methods:To determine the viscosity and density of Konjac Glucomannan by viscosimetry. 方法:采用粘度法测定其特性粘度和密度。
- Conclusion:The viscosity of Konjac Glucomannan is superior to that of Konjac Flour. 结论:魔芋葡甘露聚糖的粘性优于魔芋粉,可以充分利用。
- The film-forming characters of coating of konjac glucomannan (KGM) on sweet pepper were studied. 研究了葡甘聚糖涂膜对甜椒保鲜效果的影响。
- The adhesive was prepared by konjac glucomannan(KGM),H2O2,crosslinking agent,fillers and so on. 以魔芋胶(KGM)、双氧水(H2O2)为主要原料,通过加入交联剂和填料等制备了环保型魔芋胶胶粘剂。
- Objective To approach inhibition effect and influence upon immune function of Amorphophallus Konjac for EAC. 目的探讨魔芋对肿瘤的抑制作用及对免疫功能的影响。
- Object To study the effect of konjac oligosaccharide on the bloodsugar and antioxidant ability of mice. 目的研究魔芋低聚糖对小鼠血糖含量及抗氧化能力的影响。
- Composition ： Glucomannan (Konjac) Essence , Stachyose Essence , Raffinose, Functose etc. 成份：摩芋葡甘露聚糖精华、水苏糖精华、棉子糖、果糖等。
- The natural weight reducing vegetable juice milky beverage was made of cucumber, waxgourd, skim milk and konjac flour. 以黄瓜、冬瓜、脱脂奶粉、魔芋精粉为主要原料研制天然减肥蔬菜汁乳饮料。
- Glucomannan is a soluble, bulk-forming fiber derived from the konjac root (Amorphophallus konjac). 魔芋胶食品具有减肥控制体重，而且减肥者不用忍饥挨饿能减肥的特殊功效。
- The best proportion of material was: cucumber juice 20% , waxgourd juice 10% , skim milk powder 5% , konjac flour 0.1%. 将黄瓜、冬瓜制汁后调配,经实验得出最佳配比为:黄瓜汁20%25、冬瓜汁10%25、脱脂奶粉5%25、魔芋精粉0．1%25。
- The effects of the reaction conditions on the carboxymethylation of konjac glucomannan were studied. 研究了反应条件对羧甲基化改性魔芋葡甘露聚糖的影响。
- Summarized the researches of oversea on structure and solution p ro perties of konjac glucomannan. 综述了国外在魔芋葡甘聚糖结构及溶液行为方面的研究成果。
