1) konjac glucomannan
![点击朗读](/dictall/images/read.gif)
魔芋葡甘露聚糖
1.
Optimization of ultrasonic degradation of konjac glucomannan by response surface analysis;
超声波降解魔芋葡甘露聚糖工艺的响应面优化
2.
Gelation behaviour of konjac glucomannan;
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魔芋葡甘露聚糖的凝胶化特性
3.
Advances in research of konjac glucomannan;
![点击朗读](/dictall/images/read.gif)
魔芋葡甘露聚糖的研究进展
2) konjac glucomannan(KGM)
![点击朗读](/dictall/images/read.gif)
魔芋葡甘露聚糖
1.
This paper is mainly focus on the modification of konjac glucomannan(KGM)with mannanase and monochloroacetic acid.
本文以魔芋葡甘露聚糖(KGM)为原料,利用甘露聚糖酶和氯乙酸对KGM改性。
3) Amorphophallus konjac oligosaccharide
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魔芋葡甘露寡糖
1.
Preparation of Cr(Ⅲ)-Amorphophallus konjac oligosaccharide complex and study on its effect on blood glucose in mice;
魔芋葡甘露寡糖铬(Ⅲ)络合物的制备及其对小鼠血糖的影响
4) konjacmannan
![点击朗读](/dictall/images/read.gif)
魔芋葡苷露聚糖
1.
The application of konjacmannan on the storage of fruit;
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魔芋葡苷露聚糖在水果保鲜上的应用
5) konjak mannan
![点击朗读](/dictall/images/read.gif)
魔芋甘露聚糖
1.
Study on Konjak mannan Extracting Technique;
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魔芋甘露聚糖提取技术研究
2.
5 mm, for thickness of Konjak mannan and 78.
![点击朗读](/dictall/images/read.gif)
5cm2的条件下,研究了风温、厚度对魔芋甘露聚糖干燥特性和效率的影响,提出了魔芋甘露聚糖热风干燥工艺。
3.
We have determined the triple point of wet Konjak mannan.
![点击朗读](/dictall/images/read.gif)
确定了魔芋甘露聚糖湿品的冻结温度即三相点温度,提出了魔芋甘露聚糖真空冷冻干燥工艺的真空度参数和搁板温度参数。
6) konjac glucomannan(KGM)
![点击朗读](/dictall/images/read.gif)
魔芋葡甘聚糖
1.
[Method] With Konjac glucomannan(KGM) as a matrix and nanoparticles as raw material,KGM/MgO Nanocomposites was obtained by blending method.
[方法]以魔芋葡甘聚糖(KGM)为基体,以纳米MgO为原料,采用共混法制得KGM/MgO纳米复合物。
2.
Zinc oxide(ZnO) nanoparticles were dispersed into konjac glucomannan(KGM)matrix to get nanocomposites through blending method.
用纳米ZnO为原料,以魔芋葡甘聚糖(KGM)为基体,采用共混法制得KGM/ZnO纳米复合物。
3.
Silver nanoparticles were directly formed in the solution of konjac glucomannan(KGM) by the photochemical reduction.
采用光化学还原方法,在魔芋葡甘聚糖(KGM)溶胶内原位还原制得KGM/Ag纳米复合物,并对其进行了表征。
补充资料:魔芋凉面
![魔芋凉面](/picture/bkimg/ch_56/56_14_15_0.jpg)
魔芋凉面
营养分析
热量(kcal) 269.3
蛋白质(g)4.9
脂肪(g)9.5
醣类(g)40.6
纤维(g)2.5
钙(mg)574.0
铁(mg)4.9
锌(mg) 1.1
维生素c(mg)15.9
所需时间:10分钟
材 料:
魔芋春雨丝600克、
小黄瓜1条 (约70克) 酱 汁:
酱油2大匙、白醋1大匙、
糖1小 匙、辣油1小匙、
蒜末、姜末各 1小匙、
炒香白芝麻1小匙
做 法:
1.魔芋丝沥干水分排入盘中,小黄瓜切丝加入。
2.酱汁调匀,食用时拌入即可。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。