The Experts below are selected from a list of 7641 Experts worldwide ranked by ideXlab platform
Kelvin Chan - One of the best experts on this subject based on the ideXlab platform.
-
traditional uses and potential health benefits of amorphophallus Konjac k koch ex n e br
Journal of Ethnopharmacology, 2010Co-Authors: Melinda Chua, Timothy C Baldwin, Trevor J Hocking, Kelvin ChanAbstract:Amorphophallus Konjac (Konjac) has long been used in China, Japan and South East Asia as a food source and as a traditional medicine. Flour extracted from the corm of this species is used in Far Eastern cuisine to make noodles, tofu and snacks. In traditional Chinese medicine (TCM), a gel prepared from the flour has been used for detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction; and for more than 2000 years has been consumed by the indigenous people of China for the treatment of asthma, cough, hernia, breast pain, burns as well as haematological and skin disorders. Over the past two decades, purified Konjac flour, commonly known as Konjac glucomannan (KGM) has been introduced on a relatively small scale into the United States and Europe, both as a food additive and a dietary supplement. The latter is available in capsule form or as a drink mix and in food products. Clinical studies have demonstrated that supplementing the diet with KGM significantly lowers plasma cholesterol, improves carbohydrate metabolism, bowel movement and colonic ecology. Standards for the classification of both Konjac flour and KGM have been established by the Chinese Ministry of Agriculture, the European Commission and the U.S. Food Chemicals Codex. However, to date, there is no worldwide agreed regulatory standard for Konjac flour or KGM. This highlights the need for harmonization of Konjac commercial standards to assess and ensure the quality of existing and future KGM products. Despite the widespread consumption of Konjac derived products in East and South East Asia, there has been limited research on the biology, processing and cultivation of this species in the West. Most studies performed outside Asia have focussed on the structural characterisation and physicochemical properties of KGM. Therefore, the objective of this monograph is to review the literature covering the ethnic uses, botany and cultivation of Konjac corms, together with the health benefits of KGM with the associated requirements for quality control. Possible directions for future research and development and standardisation of production and classification of this versatile natural product will be discussed.
Maria Teresa Solas - One of the best experts on this subject based on the ideXlab platform.
-
technological and sensory characteristics of reduced low fat low salt frankfurters as affected by the addition of Konjac and seaweed
Meat Science, 2010Co-Authors: Francisco Jimenezcolmenero, T. Pintado, Susana Cofrades, Ines Lopezlopez, C Ruizcapillas, Maria Teresa SolasAbstract:Abstract This paper reports the effect of an edible seaweed, Sea Spaghetti ( Himanthalia elongata ), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with Konjac gel as a fat substitute. The effects on emulsion stability of substituting Konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/Konjac gel (accompanied by reduction in salt) increased ( P P P L ∗) and redness ( a ∗) values and an increase ( P b ∗) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of Konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and Konjac gel increased. Incorporation of a combination of Sea Spaghetti/Konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix.
-
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of Konjac and seaweed
Meat Science, 2010Co-Authors: Francisco Jiménez-colmenero, I. López-lópez, T. Pintado, Claudia Ruiz-capillas, Susana Cofrades, Maria Teresa SolasAbstract:This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with Konjac gel as a fat substitute. The effects on emulsion stability of substituting Konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/Konjac gel (accompanied by reduction in salt) increased (P < 0.05) cooking loss and reduced (P < 0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/Konjac gel produced a decrease (P < 0.05) of lightness (L*) and redness (a*) values and an increase (P < 0.05) of yellowness (b*) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of Konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and Konjac gel increased. Incorporation of a combination of Sea Spaghetti/Konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix. © 2009 Elsevier Ltd. All rights reserved.
Ramesh C. Ray - One of the best experts on this subject based on the ideXlab platform.
-
Nutritional and potential health benefits of Konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus Konjac K. Koch: A review
Food Reviews International, 2017Co-Authors: Sudhanshu S. Behera, Ramesh C. RayAbstract:ABSTRACTAmorphophallus 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. Over the last few decades, the purified Konjac flour, commonly known as Konjac glucomannan (KGM), a dietary fiber hydrocolloidal polysaccharide, has been introduced as a food additive as well as a dietary supplement in many Asian and European countries. The present article reviews the literature (up to January 2015) covering the development of various functional foods, food additives from KGM and their derivatives, Also, this review deals with global nutritional aspects and value added products of Konjac corm. The bioprocessing techniques such as preparation, purification, and extraction of KGM from Konjac flour and methods to improve quality of KGM are discussed.
Sudhanshu S. Behera - One of the best experts on this subject based on the ideXlab platform.
-
Nutritional and potential health benefits of Konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus Konjac K. Koch: A review
Food Reviews International, 2017Co-Authors: Sudhanshu S. Behera, Ramesh C. RayAbstract:ABSTRACTAmorphophallus 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. Over the last few decades, the purified Konjac flour, commonly known as Konjac glucomannan (KGM), a dietary fiber hydrocolloidal polysaccharide, has been introduced as a food additive as well as a dietary supplement in many Asian and European countries. The present article reviews the literature (up to January 2015) covering the development of various functional foods, food additives from KGM and their derivatives, Also, this review deals with global nutritional aspects and value added products of Konjac corm. The bioprocessing techniques such as preparation, purification, and extraction of KGM from Konjac flour and methods to improve quality of KGM are discussed.
-
Nutritional and potential health benefits of Konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus Konjac K. Koch: A review
Food Reviews International, 2016Co-Authors: Sudhanshu S. BeheraAbstract:ABSTRACTAmorphophallus 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. Over the last few decades, the purified Konjac flour, commonly known as Konjac glucomannan (KGM), a dietary fiber hydrocolloidal polysaccharide, has been introduced as a food additive as well as a dietary supplement in many Asian and European countries. The present article reviews the literature (up to January 2015) covering the development of various functional foods, food additives from KGM and their derivatives, Also, this review deals with global nutritional aspects and value added products of Konjac corm. The bioprocessing techniques such as preparation, purification, and extraction of KGM from Konjac flour and methods to improve quality of KGM are discussed.Abbreviations: 13C NMR: carbon-13, nuclear magnetic resonance spectroscopy; CHD: coronary heart disease; CKF: crude Konjac flour; CVD: cardiovasc...
Melinda Chua - One of the best experts on this subject based on the ideXlab platform.
-
traditional uses and potential health benefits of amorphophallus Konjac k koch ex n e br
Journal of Ethnopharmacology, 2010Co-Authors: Melinda Chua, Timothy C Baldwin, Trevor J Hocking, Kelvin ChanAbstract:Amorphophallus Konjac (Konjac) has long been used in China, Japan and South East Asia as a food source and as a traditional medicine. Flour extracted from the corm of this species is used in Far Eastern cuisine to make noodles, tofu and snacks. In traditional Chinese medicine (TCM), a gel prepared from the flour has been used for detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction; and for more than 2000 years has been consumed by the indigenous people of China for the treatment of asthma, cough, hernia, breast pain, burns as well as haematological and skin disorders. Over the past two decades, purified Konjac flour, commonly known as Konjac glucomannan (KGM) has been introduced on a relatively small scale into the United States and Europe, both as a food additive and a dietary supplement. The latter is available in capsule form or as a drink mix and in food products. Clinical studies have demonstrated that supplementing the diet with KGM significantly lowers plasma cholesterol, improves carbohydrate metabolism, bowel movement and colonic ecology. Standards for the classification of both Konjac flour and KGM have been established by the Chinese Ministry of Agriculture, the European Commission and the U.S. Food Chemicals Codex. However, to date, there is no worldwide agreed regulatory standard for Konjac flour or KGM. This highlights the need for harmonization of Konjac commercial standards to assess and ensure the quality of existing and future KGM products. Despite the widespread consumption of Konjac derived products in East and South East Asia, there has been limited research on the biology, processing and cultivation of this species in the West. Most studies performed outside Asia have focussed on the structural characterisation and physicochemical properties of KGM. Therefore, the objective of this monograph is to review the literature covering the ethnic uses, botany and cultivation of Konjac corms, together with the health benefits of KGM with the associated requirements for quality control. Possible directions for future research and development and standardisation of production and classification of this versatile natural product will be discussed.
