- 1. 魔芋具有较高的食用、药用价值。
- Konjac has higher food and medical value.
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- 2. 研究魔芋低聚甘露糖对小鼠的通便作用。
- To study the purgation effect of Mannose oligomer in Amorphophallus konjac.
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- 3. 魔芋粉，大豆纤维，淀粉，素食调味料。
- Amorphophallus Campanulatus Powder, Soya Bean Fibre, Starch, Vegetarian Seasoning.
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- 4. 魔芋超细粉末；肥胖症；大鼠；减肥作用。
- Konjak mannan ultrafine grinding powder; obesity; rats; antiobesity effect.
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- 5. 同时对魔芋无土栽培的灌水方式也进行了研究。
- At the same time, the method of irrigation for konjac no-soil cultivation is studied.
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- 6. 研究了新鲜魔芋块茎天然褐变红色素固色方法。
- Browning rule and diversified color stabilizing methods in fresh konjac tuber process has been studied.
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- 7. 成份：魔芋粉，大豆纤维，淀粉，素食调味料。
- Ingredients: Amorphophallus Campanulatus Powder, Soya Bean Fibre, Starch, Vegetarian Seasoning.
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- 8. 我国西南地区吃魔芋豆腐已经有数百年的历史。
- In southwest zone of China, people has hundreds years history of eat bean curd.
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- 9. 紫菜多糖与刺槐豆胶、卡拉胶和魔芋粉没有协效性。
- Laver polysaccharides had little synergy with locust bean gun, carrageenan and konjak gum.
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- 10. 研究了以复配魔芋胶为胶凝剂在果冻生产中的应用。
- The application of complex konjac gum in jelly processing were investigated.
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- 11. 大豆蛋白，魔芋粉，淀粉，香菇，蔬菜，素食调味料。
- Soya Bean Protein, Amorphophallus Campanulatus Powder, Starch, Mushroom, Vegetable, Vegetarian Seasoning.
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- 12. 结果：在阿司匹林片制备中可以使用魔芋葡甘露聚糖。
- Result: Konjack glucomannan can be used in the preparation of the aspirin tablets.
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- 13. 目的探讨魔芋对肿瘤的抑制作用及对免疫功能的影响。
- Objective To approach inhibition effect and influence upon immune function of Amorphophallus Konjac for EAC.
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- 14. 仿制海鲜项目，由其他植物的物质，如魔芋，也可提供。
- Imitation seafood items, made from other vegetable substances such as konjac, are also available.
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- 15. 目的：考察魔芋超细粉末对营养性肥胖大鼠的减肥作用。
- AIM: To investigate antiobesity effect of Konjak mannan ultrafine grinding powder on nutured obese rats.
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- 16. 改性后的魔芋多糖的抗氧化能力优于未改性的魔芋精粉。
- The antioxidant ability of modified konjac glucomannan is better than that of the unmodified konjac powder.
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- 17. 结论：魔芋葡甘露聚糖的粘性优于魔芋粉，可以充分利用。
- Conclusion: The viscosity of Konjac Glucomannan is superior to that of Konjac Flour.
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- 18. 综述了国外在魔芋葡甘聚糖结构及溶液行为方面的研究成果。
- Summarized the researches of oversea on structure and solution properties of konjac glucomannan.
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- 19. 成份：魔芋粉，大豆蛋白，淀粉，香菇，蔬菜，素食调味料。
- Ingredients: Amorphophallus Campanulatus Powder, Soya Bean Protein, Starch, Mushroom, Vegetable, Vegetarian Seasoning.
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- 20. 成份：大豆蛋白，魔芋粉，淀粉，香菇，蔬菜，素食调味料。
- Ingredients: Soya Bean Protein, Amorphophallus Campanulatus Powder, Starch, Mushroom, Vegetable, Vegetarian Seasoning.
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- 21. 综述了魔芋葡甘聚糖及其衍生物在食品、医药、环保等领域的应用。
- The applications of KGM and its derivatives are reviewed in food, mediation, environment and so on.
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- 22. 主要综述了魔芋葡甘聚糖的理化性质和近年来化学改性的研究进展。
- This article generalizes the recent advancement in the research of chemical modification and property of KGM.
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- 23. 以甜魔芋球茎为外植体，进行愈伤组织诱导、芽分化及植株再生研究。
- The corm of Amorphophallus sp. was used as explants for callus induction, bud differentiation and plant regeneration.
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- 24. 魔芋有很多益处，它比普通纤维更具黏性，吸水量达到自身重量的17倍。
- Konjac fiber has multiple benefits. Konjac is much more viscous than usual fibers, retaining up to 17 times its weight in water.
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- 25. 叙述了魔芋果冻粉的制备及配方，并对果冻形成的最佳条件进行了探讨。
- This paper discusses about the preparation procedure, the formula, and the jelling condition of amorphophallus jelly power.
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- 26. 盆栽试验结果表明，在本试验设定的土壤施硒范围内，魔芋叶含硒量为2。
- In the range of application of Se in this experiment, Se content of Amorphophallus konjac in foliages, corms was 2.
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- 27. 巨花魔芋，俗称腐尸花因为它散发出一种腐尸气味，75年来首次在瑞士开花。
- The amorphophallus titanum - known as corpse flower because it exudes a smell of rotting flesh - is the first to blossom in Switzerland in 75 years.
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- 28. 目的筛选合适的释放介质，用于魔芋胶为载体结肠定位给药系统的体外评价。
- OBJECTIVE To select the in vitro release medium for elevating the colon-specific effect of preparations prepared with konjac glucomannan.
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- 29. 邱园中最大的泰坦魔芋重达200磅，而且生长速度惊人，每小时长0.25英寸。
- The largest Arum at Kew gardens weighs 200lb and grows at a staggering rate of a quarter of an inch an hour.
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- 30. 结果表明，添加脱脂大豆粉和魔芋粉能有效改善面条的品质和提高面条的营养价值。
- The result indicated that the addition of konjak powder and defatted soy flour could improve significantly quality and nutritional value of noodle.
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