Introduction / Chaleeda Borompichaichartkul, George Srzednicki -- Botanical background to Amorphophallus / Wilbert Hetterscheid, Li Heng, Wang Zhonglang, Orachorn Mekkerdchoo, Cyrille Claudel -- Biosynthesis and decomposition of konjac glucomannan / Orachorn Mekkerdchoo, Lei Yu, Jianrong Zhao -- Field production of konjac / Zhang Shenglin, Jiang Xuekuan, Hadi K Purwadaria -- Postharvest technology of konjac / Rarisara Impaprasert, Zhao Jianrong, George Srzednicki, Lei Yu -- Processing of konjac flour / Rarisara Impaprasert, Jianrong Zhao, George Srzednicki -- Physico-chemical properties of konjac glucomannan / Patricia Le Bail, Céline Lafarge, Nathalie Cayot -- Advances in drying technology / Lamul Wiset, Nattapol Poomsa-ad, Rarisara Impaprasert, Chaleeda Borompichaichartkul -- Konjac industry in major producing countries / Zhang Shenglin, Hadi K Purwadaria, Chaleeda Borompichaichartkul, Phattanit Tripetch -- Applications of konjac glucomannan in food and medicine / Chaleeda Borompichaichartkul, Afwa Hayuningtyas, Phattanit Tripetch -- New trends in the konjac flour industry / Chaleeda Borompichaichartkul, Desi Sakawulan, Patthasarun Pruksarojanakul & Phattanit Tripetch -- Concluding remarks / Chaleeda Borompichaichartkul, George Srzednicki.

"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"-- Provided by publisher.

OCLC-licensed vendor bibliographic record.