This paper studies the effects of Jerusalem artichoke(JA) on the growth of Bifidobacterium in skim milk in order to provide theoritical foundation for the utilization of Jerusalem artichoke resource and development of bifidus yogurt,using Jerusalem artichoke powder(JAP) as experimental material and B.

Study on application of Konjac flour in shampoo;

Study on processing technology of non-starch & desulfurated konjac flour

The technologies of formulating beverages directly with konjac flour, after treatment with alkali and after enzymolysis were compared and studied.

When the refined Konjak powder was used to make bread,the effects were determined by testing the special volume and total quality score.

The spectrophotometric method by which the contents of konjak glucomannan in konjak powder and its purifing products were determined was studied.

In the paper,grade of Konjac powder was appraised using thermo analysis.

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.

Physiological functions of L-carnitine, konjac powder and dietary fiber in weight loss and control were introduced in this paper.

Micro-titrating with iodine after macro-distilling, was used to determine SO2 residue on refined konjac flour.

Refined konjac flour and Xanthan were not gelation polysaccharides.

Objective To investigate the effects of hawthorn powder, refined konjac flour and their compound on the levels of lipid and NO in plasma of rats being induced to hyperlipidemia by high-fat and high-cholesterol diet.