An application of Konjac flour in shampoo is studied.
研究魔芋精粉在洗发香波中的应用。
Purification of konjac glucomannan 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。
To study the purgation effect of Mannose oligomer in Amorphophallus konjac.
研究魔芋低聚甘露糖对小鼠的通便作用。
The application of complex konjac gum in jelly processing were investigated.
研究了以复配魔芋胶为胶凝剂在果冻生产中的应用。
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。
At the same time, the method of irrigation for konjac no-soil cultivation is studied.
同时对魔芋无土栽培的灌水方式也进行了研究。
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。
Enormous changes rad taken place in konjac industry within the past 20 years in China.
从起步到现在20年的时间里，我国魔芋产业发生了巨大的变化。
The kinds and ratios of single gum in combination with konjac gum(KM) were investigated.
本文研究了与魔芋胶复配的单体胶的种类及最佳配比区域。
Summarized the researches of oversea on structure and solution properties 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。
Imitation seafood items, made from other vegetable substances such as konjac, are also available.
仿制海鲜项目，由其他植物的物质，如魔芋，也可提供。
Browning rule and diversified color stabilizing methods in fresh konjac tuber process has been studied.
研究了新鲜魔芋块茎天然褐变红色素固色方法。
The antioxidant ability of modified konjac glucomannan is better than that of the unmodified konjac powder.
改性后的魔芋多糖的抗氧化能力优于未改性的魔芋精粉。
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。
In the range of application of Se in this experiment, Se content of Amorphophallus konjac in foliages, corms was 2.
盆栽试验结果表明，在本试验设定的土壤施硒范围内，魔芋叶含硒量为2。
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。
Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.
先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。
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％、冬瓜汁10％、脱脂奶粉5％、魔芋精粉0．1％。
Konjac fiber has multiple benefits. Konjac is much more viscous than usual fibers, retaining up to 17 times its weight in water.
魔芋有很多益处，它比普通纤维更具黏性，吸水量达到自身重量的17倍。
Konjac based food continues to grow in demand particularly in Europe, Japan, South Korea, Southeast Asia and other regions.
魔芋仿生食品是近年来广受欢迎的绿色食品，特别是在欧洲、日本、韩国、东南亚等国家和地区。
The physiological effects of honey pummelo fruits treated with konjac glucomannan film coating and cold-shocking were studied.
研究了冷激和魔芋涂膜处理对采后琯溪蜜柚的生理效应。
OBJECTIVE To select the in vitro release medium for elevating the colon-specific effect of preparations prepared with konjac glucomannan.
目的筛选合适的释放介质，用于魔芋胶为载体结肠定位给药系统的体外评价。
To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
Amorphophallus konjac plans which had resistance on soft rot disease were selected from 84 healthy A. konjac plans through indoor pot test.
通过室内盆栽试验从84株健康魔芋中筛选到2株对魔芋软腐病具有抗性的个体。
Enzymatic Browning normally occurs during dehydration of Amorphophallus albus with hot air, and the quality of the konjac flour is affected.
白魔芋在干燥脱水过程中发生酶褐变，影响魔芋粉的质量。
The results show that the optimum ratio of colloidal program:Carrageenan 40%, konjac powder 40%, potassium citrate 10%, calcium chloride 10%.
结果表明，两者胶体的最佳配比方案为：卡拉胶40%、魔芋微粉40%、柠檬酸钾10%、氯化钙10%。
Konjac, also known as' Devil's Tongue ', is a yam-like plant grown in Japan, and is used in making other Japanese noodles like Shirataki noodles.
魔芋也叫“魔鬼之舌”，是一种生长在日本的植物，跟芋头很像，常被用来做芋丝面等日本面条。
In the paper, surfactant palmitoylated konjac glucomannan(PKGM) was synthesized by solventless method and refined by non-toxic compounded solvent.
采用无溶剂法合成表面活性剂——棕榈酸葡甘聚糖酯（PKGM），并选择无毒复合溶剂进行分离、精制。
We researched on separation, purification and chemical characteristics of bioactive peptides from symbiosis fermentative konjac flying powder dairy.
对多菌固化发酵剂共生发酵魔芋飞粉发酵乳中的可溶性肽进行了初步的分离、纯化及理化特性的研究。
This paper mainly introduced a method of making the bionic food with good color, smell, taste and texture, using the Konjac powder as the raw material.
本文主要介绍了利用魔芋精粉为原料制作具有良好的色、香、味、质地的仿生食品的方法。
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