Konjac Glucomannan: Production, Processing, and Functional Applications (Hardcover)

Konjac Glucomannan: Production, Processing, and Functional Applications By George Srzednicki (Editor), Chaleeda Borompichaichartkul (Editor) Cover Image

Konjac Glucomannan: Production, Processing, and Functional Applications (Hardcover)


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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.

Product Details ISBN: 9781138367173
ISBN-10: 1138367176
Publisher: CRC Press
Publication Date: June 25th, 2020
Pages: 286
Language: English