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Review of konjac glucomannan

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Abstract

The paper reviews the solution and gelling properties of konjac glucomannan (KGM) and its interactions with other hydrocolloids such as xanthan and carrageenan for food applications. Research activities in the area of KGM processing in environmentally friendly aqueous environments have been discussed for coatings and packaging applications.

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Authors and Affiliations

  1. Department of Plastics Engineering, University of Massachusetts Lowell, 01854, Lowell, Massachusetts

    Vipul Davé & Stephen P. McCarthy

  2. 199 Grandview Road, SE 123, 08558-418, Skillman, New Jersey

    Vipul Davé

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  1. Vipul Davé
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Guest Editor: Heidi Schreuder-Gibson, U.S. Army Natick RD&E Center, Kansas Street, Natick, Massachusetts 01760-5020

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Davé, V., McCarthy, S.P. Review of konjac glucomannan. J Environ Polym Degr 5, 237–241 (1997). https://doi.org/10.1007/BF02763667

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