konjac

(redirected from Amorphophallus konjac)
Related to Amorphophallus konjac: Glucomannan

kon·jac

 (kŏn′yăk′)
n.
1. A perennial aroid plant (Amorphophallus konjac) of East and Southeast Asia having a single large compound leaf, a purple or dark red spathe, and starchy corms.
2. The edible corm of this plant or the starch derived from it, sometimes used as a dietary supplement. In both senses also called devil's tongue, konnyaku.

[Ultimately from Japanese konnyaku, from Early Middle Chinese kuə̆' ŋı̷ak : kuə̆', betel leaf (also the source of Mandarin ) + ŋı̷ak, rush used to make mats (also the source of Mandarin ruò).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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The reason for their good health also lies in the healthy traditional food of the town as the town takes the credit for invention of famous health food of Japan called Konjak (pronounced in Japanese as Konnyaku) made from the Asian plant Amorphophallus konjac and has great health benefits with negligible calories in the various forms of processed Konjac.
Skin Compositions with Extract Of Amorphophallus Konjac
Meng et al., "Porous biochar generated from natural Amorphophallus konjac for high performance supercapacitors," Applied Surface Science, vol.
Konjac (Amorphophallus konjac) is a major vegetable (tuber) crop grown in Asian countries.
Glucomannan is a polysaccharide with high molecular weight, is extracted from tuber of Amorphophallus konjac, a plant used in Japanese cuisine as an agent gelatificator.
Transgenic Amorphophallus konjac expressing synthesized acyl-homoserine lactonase (aiiA) gene exhibit enhanced resistance to soft rot disease.
Konjac flour a neutral polysaccharide from the yam tuber (Amorphophallus konjac) has been extensively used as a thickening and gelling agent in various food products (Thomas 1997).
Glucomannan is a water-soluble, fermentable dietary fiber extracted from the tuber or root of the elephant yam, also known as konjac (Amorphophallus konjac or Amorphophallus rivieri).
Traditional uses and potential health benefits of Amorphophallus konjac K.
Here in the Northeast, however, amorphophallus konjac (its full name) is a rare sight indeed.
Cis-N-(p-Coumaroyl) serotonin from Konnyaku, Amorphophallus konjac K.