Konjac Glucomannan: Production, Processing, and Functional Applications - Image 1

£167.29

CRC Press Konjac Glucomannan: Production, Processing, and Functional Applications

Name: Konjac Glucomannan: Production, Processing, and Functional Applications
Brand: CRC Press
Price: 167.29 GBP
Availability: InStock

Low Fat

This is the usual price. Wait for it to drop, or tell us your number.

£167 today · usual range £152–£167 · best ever £152

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 33 days • 33 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 33 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £167 (23 days, 69.7%)

Price range: £152 - £167

Price levels: 2 different prices over 33 days

Description

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 Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1138367176
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 25 June 2020
Listed Since: 18 October 2019

Barcode

No barcode data available

CRC Press Konjac Glucomannan: Production, Processing, and Functional Applications

This is the usual price. Wait for it to drop, or tell us your number.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Hydrocolloids: Characteristics, Properties and Structures (Food Science and Technology): Characteristics, Properties & Structures

Rheometry of Pastes, Suspensions, and Granular Materials: Applications in Industry and Environment

Food Stabilisers, Thickeners and Gelling Agents

Carboxymethyl Cellulose. Volume II: Pharmaceutical and Industrial Applications

Carboxymethyl Cellulose. Volume I: Synthesis and Characterization

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Natural Polymers for Pharmaceutical Applications: Volume 2: Marine- and Microbiologically Derived Polymers

Whole Food Earth® - Organic Guar Gum 3 kg Raw, GMO Free,

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Rheology of Biological Soft Matter: Fundamentals and Applications (Soft and Biological Matter)

Carrageenans: Sources & Extraction Methods, Molecular Structure, Bioactive Properties & Health Effects

Pectin: Technological and Physiological Properties

Bijels: Bicontinuous Particle-stabilized Emulsions: Volume 10 (Soft Matter Series)

Gelli Arts GL013964721027 Gel Printing Plate, 9 inch x 12 inch, clear & Gelli Printing, Expanded Edition: Printing Without a Press on Paper and Fabric Using the Gelli Plate

Polymer Gels: Synthesis and Characterization (Gels Horizons: From Science to Smart Materials)

Advances in Food Rheology and Its Applications: Development in Food Rheology

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

Functionality of Cyclodextrins in Encapsulation for Food Applications

Macroporous Polymers: Production Properties and Biotechnological/Biomedical Applications

Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Gels (Elsevier Applied Food Science Series)

Hydrocolloids in Food Processing: 47 (Institute of Food Technologists Series)

Handbook of Food Proteins (Woodhead Publishing Series in Food Science, Technology and Nutrition)