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pro vyhledávání: '"Marina Schopf"'
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:
Marina Schopf, Katharina Anne Scherf
Publikováno v:
Foods, Vol 10, Iss 2, p 228 (2021)
Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the sa
Externí odkaz:
https://doaj.org/article/e190caeed0ea4e94acacbf5d58e83d10
Autor:
Katharina Anne Scherf, Marina Schopf
Publikováno v:
Current Research in Food Science, Vol 3, Iss, Pp 322-328 (2020)
Current Research in Food Science
Current Research in Food Science
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::fccad45361e8016be94f4b9b35625183
http://www.sciencedirect.com/science/article/pii/S2665927120300423
http://www.sciencedirect.com/science/article/pii/S2665927120300423
Publikováno v:
European Food Research and Technology, 247 (4), 985-997
Vital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b30b07bba13a32255741d54fabbeafa6
https://mediatum.ub.tum.de/doc/1624696/document.pdf
https://mediatum.ub.tum.de/doc/1624696/document.pdf
Autor:
Tim Kratky, Katharina Anne Scherf, Thomas Becker, Monika Christine Wehrli, Marina Schopf, Mario Jekle
Publikováno v:
International journal of biological macromolecules, 173, 26-33
The protein vital gluten is mainly used for food while interest for non-food applications, like biodegradable materials, increases. In general, the structure and functionality of proteins is highly dependent on thermal treatments during production or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4430a3db7f6f6287c4ffb3f5880940e5
https://mediatum.ub.tum.de/doc/1625252/document.pdf
https://mediatum.ub.tum.de/doc/1625252/document.pdf
Autor:
Marina Schopf, Katharina Anne Scherf
Publikováno v:
Journal of Cereal Science. 83:32-41
Reliable analytical methods are needed to ascertain that gluten-free products contain less than 20 mg/kg of gluten and are safe for celiac disease patients. Enzyme-linked immunosorbent assays (ELISAs) based on monoclonal (mAb) or polyclonal (pAb) ant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44a163b13899b0f9c95b4edd8f80d39e
https://doi.org/10.1016/j.jcs.2018.07.005
https://doi.org/10.1016/j.jcs.2018.07.005