Glucomannans and nutrition
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference118 articles.
1. Viscosity and gel formation of konjac flour from Amorphophallus oncophyllus;Akesowan;Australian Journal of Technology,2002
2. The potential use of hydrolysed konjac glucomannan as a prebiotic;Al-Ghazzewi;Journal of the Science of Food & Agriculture,2007
3. Effect of konjac glucomannan hydrolysates and probiotics on the growth of the skin bacterium Propionibacterium acnes in vitro;Al-Ghazzewi;International Journal of Cosmetic Sciences,2010
4. Inhibition of the adhesion of Escherichia coli to human epithelial cells by carbohydrates;Al-Ghazzewi;Bioactive Carbohydrates & Dietary Fibre,2014
5. The synbiotic effects of konjac glucomannan hydrolysates (GMH) and lactobacilli on the growth of Staphylococcus aureus and Salmonella typhimurium;Al-Ghazzewi;Nutrition & Food Science,2012
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1. Edible herbal source-derived polysaccharides as potential prebiotics: Composition, structure, gut microbiota regulation, and its related health effects;Food Chemistry;2024-11
2. Konjac Glucomannan Oligosaccharides (KGMOS) Confers Innate Immunity against Phytophthora nicotianae in Tobacco;Agriculture;2024-08-05
3. Impact of Combined Prebiotic Galacto-Oligosaccharides and Bifidobacterium breve-Derived Postbiotic on Gut Microbiota and HbA1c in Prediabetic Adults: A Double-Blind, Randomized, Placebo-Controlled Study;Nutrients;2024-07-10
4. Physicochemical and Rheological Properties of Degraded Konjac Gum by Abalone (Haliotis discus hannai) Viscera Enzyme;Foods;2024-07-08
5. Lipid metabolism regulation by dietary polysaccharides with different structural properties;International Journal of Biological Macromolecules;2024-06
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