Konjac Glucomannan Ebook Tooltip Ebooks kunnen worden gelezen op uw computer en op daarvoor geschikte e-readers. Production, Processing, and Functional Applications
Afbeeldingen
Sla de afbeeldingen overArtikel vergelijken
- Engels
- E-book
- 9780429771422
- 09 juni 2020
- Adobe ePub
Samenvatting
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.
Konjac Glucomannan: Production, Processing, and Functional Applications deals with a wide range of aspects related with the production of KGM, including the taxonomy of the genus Amorphophallus with a focus on edible species, their physiology, ecology and field production. Other sections of the book discuss the postharvest processing and physico-chemical properties of KGM. A considerable portion is dedicated to the applications of KGM in functional foods, food additives and their derivatives and in medicine. In addition, Konjac Glucomannan describes the current status of the KGM industry and the research done by industrial and scientific institutions in the major producing countries.
Key Features
- Provides thorough information about taxonomy and ecology of KGM producing Amorphophallus species
- Describes commercial production of Amorphophallus sp. in the field and the forest
- Describes advanced industrial extraction techniques of KGM
- Reviews the major applications of KGM nutritional (anti-obesity, regulation in lipid metabolism, prebiotic) and biomedical fields
At present, KGM has wide applications in the food industry as a gelling agent, stabiliser and emulsifier and is used for edible coatings for preservation of fruit and vegetables. Other uses are in pharmaceutical industry for microencapsulation of active compounds that are to be released ‘on demand’ for treatment of various diseases. This book is aimed at researchers in academia and industry, and will appeal to professionals from a wide variety of industries including food scientists & engineers, botanists, agronomists, nutritionists, health care professionals, pharmaceutical industry professionals.
Productspecificaties
Inhoud
- Taal
- en
- Bindwijze
- E-book
- Oorspronkelijke releasedatum
- 09 juni 2020
- Ebook Formaat
- Adobe ePub
Betrokkenen
- Hoofdredacteur
- George Srzednicki
- Tweede Redacteur
- Chaleeda Borompichaichartkul
- Hoofduitgeverij
- Crc Press
Lees mogelijkheden
- Lees dit ebook op
- Desktop (Mac en Windows) | Kobo e-reader | Android (smartphone en tablet) | iOS (smartphone en tablet) | Windows (smartphone en tablet)
Overige kenmerken
- Editie
- 1
- Studieboek
- Nee
EAN
- EAN
- 9780429771422
Je vindt dit artikel in
- Categorieën
- Taal
- Engels
- Beschikbaarheid
- Leverbaar
- Boek, ebook of luisterboek?
- Ebook
- Studieboek of algemeen
- Algemene boeken
Kies gewenste uitvoering
Prijsinformatie en bestellen
De prijs van dit product is 225 euro.- E-book is direct beschikbaar na aankoop
- E-books lezen is voordelig
- Dag en nacht klantenservice
- Veilig betalen
Rapporteer dit artikel
Je wilt melding doen van illegale inhoud over dit artikel:
- Ik wil melding doen als klant
- Ik wil melding doen als autoriteit of trusted flagger
- Ik wil melding doen als partner
- Ik wil melding doen als merkhouder
Geen klant, autoriteit, trusted flagger, merkhouder of partner? Gebruik dan onderstaande link om melding te doen.