Zobrazeno 1 - 10
of 134
pro vyhledávání: '"Katharina A, Scherf"'
Publikováno v:
Nutrients, Vol 16, Iss 16, p 2745 (2024)
Wheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a det
Externí odkaz:
https://doaj.org/article/5f95713162194031a98867512688bfd1
Autor:
Sabrina Geisslitz, Darina Pronin, Manjusha Neerukonda, Valentina Curella, Sibylle Neufang, Sandra Koch, Heiko Weichert, Hans Weber, Andreas Börner, Detlef Schuppan, Katharina Anne Scherf
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-8 (2023)
Abstract The prevalence of hypersensitivities towards wheat has increased in the last decades. Apart from celiac disease these include allergic and other inflammatory reactions summarized under the term non-celiac wheat sensitivity. One suspected tri
Externí odkaz:
https://doaj.org/article/89fae05836894d5cb84085b5b4f35f51
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Lipases are promising improvers of cake batter and baking properties. Their suitability for use in various cake formulations cannot be predicted yet, because the reactions that lead to macroscopic effects need to be unravelled. Therefore, the lipidom
Externí odkaz:
https://doaj.org/article/e653036f6ccc4f20b4f17a7cb69d2e31
Autor:
Valentina Faihs, Viktoria Schmalhofer, Claudia Kugler, Rebekka K. Bent, Katharina A. Scherf, Barbara Lexhaller, Charlotte G. Mortz, Carsten Bindslev-Jensen, Tilo Biedermann, Per S. Skov, Bernadette Eberlein, Knut Brockow
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 7, p 3574 (2024)
Wheat allergy dependent on augmentation factors (WALDA) is the most common gluten allergy in adults. IgE-mediated sensitizations are directed towards ω5-gliadin but also to other wheat allergens. The value of the different in vitro cellular tests, n
Externí odkaz:
https://doaj.org/article/1818bd72f87f4d7dab31fd8fa962f388
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100542- (2023)
Wheat amylase/trypsin-inhibitors (ATI) are known triggers for wheat-related disorders. The aims of our study were to determine (1) the inhibitory activity against different α-amylases, (2) the content of albumins and globulins (ALGL) and total ATI a
Externí odkaz:
https://doaj.org/article/c63e6a8579944865bf3c88d53e294087
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100471- (2023)
Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedur
Externí odkaz:
https://doaj.org/article/455cce18fa25445488b092ddd6de4c2e
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100431- (2023)
Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the inf
Externí odkaz:
https://doaj.org/article/14bac7e586c64dcd87853f6e80eed972
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100442- (2022)
Lipases are commonly used as clean-label improvers for bread. However, their potential use in cakes with different formulations remains unknown. The aim was to analyze the effects of seven baking lipases on three different cake formulations (an eggle
Externí odkaz:
https://doaj.org/article/f254f0e14140441198053430f2952691
Autor:
Marina Schopf, Katharina Anne Scherf
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 322-328 (2020)
Vital gluten is a by-product of wheat starch production and commonly used in bread making, but its quality is difficult to predict. The most accurate method to determine vital gluten quality is the baking experiment, but this approach is time- and la
Externí odkaz:
https://doaj.org/article/24443490afda4dadacb1ab46be5c8c66
Autor:
Angelika Miriam Gabler, Julia Gebhard, Marie-Christin Norwig, Bernadette Eberlein, Tilo Biedermann, Knut Brockow, Katharina Anne Scherf
Publikováno v:
Frontiers in Allergy, Vol 3 (2022)
Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a cofactor-induced wheat allergy. Gluten proteins, especially ω5-gliadins, are known as major allergens, but partially hydrolyzed wheat proteins (HWPs) also play a role. Our study investigated
Externí odkaz:
https://doaj.org/article/6a49d0944b1949d69e1b46b843090436