Katharina Anne Scherf | CIPCA 2023 | Galoá Proceedings

Karlsruhe Institute of Technology

Katharina Anne Scherf

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THE EFFECT OF TECHNOLOGICAL QUALITY AND EXTRUSION PROCESSING IN GLUTEN PROTEIN PROFILE OF WHEAT FLOURS
Thais Alves ¹
Carlos Wanderlei Piller de Carvalho ²
Katharina Anne Scherf ³
Cristina Yoshie Takeiti ²
Mariana Simões Larraz Ferreira ¹
¹ UNIRIO - Programa de Pós-Graduação em Alimentos e Nutrição
² Embrapa Agroindústria de Alimentos
³ Karlsruhe Institute of Technology
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157773

Interactions between biopolymers and their impact on the structure

Poster
A PROTEOMIC-BASED STUDY TO ASSESS THE EFFECT OF EXTRUSION IN THE ALLERGENIC PROFILE OF WHEAT FLOURS OF DIFFERENT TECHNOLOGICAL QUALITIES
Thais Alves ¹
Sabrina Maria Geisslitz ²
Talita Pimenta do Nascimento ³
Carlos Wanderlei Piller de Carvalho ⁴
Katharina Anne Scherf ²
Cristina Yoshie Takeiti ⁴
Mariana Simões Larraz Ferreira ¹
¹ UNIRIO - Programa de Pos Graduação em Alimentos e Nutrição
² Karlsruhe Institute of Technology
³ UNIRIO - Escola de Nutrição
⁴ Embrapa Agroindústria de Alimentos
-
157774

Food colloids and health (bioactive peptides, allergenicity)

Poster

Co-authors (6)

Publications in other proceedings

SLACAN 2023
PROTEOMIC INSIGHTS INTO BREAD-MAKING: FERMENTATION EFFECTS ON WHEAT PROTEIN PROFILES