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Article

Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

2016-10-01

Abstract excerpt

Hydrocolloids are used in food systems as emulsifiers, texturizing and stabilizers agents. Its use is also associated with health benefits such as reducing the risk of cardiovascular diseases. Beta-glucans and konjac glucomannan are commercially important examples. Konjac glucomannan is a polysaccharide extracted from konjac tuber (Amorphophallus konjac K. Koch) and is authorized as food additive in Europe and cla...

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Literature Corpus work
09569757-48ed-5247-b11a-549dfbde013e
DOI
10.1016/j.foodhyd.2016.03.034
Open publication

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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheeseDOI 10.1016/j.foodhyd.2016.03.034
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