Degradation of gluten in rye sourdough products by means of a proline-specific peptidase

Author:

Walter Theresa,Wieser Herbert,Koehler Peter

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference33 articles.

1. Wieser H, Konitzer K, Koehler P (2012) Celiac disease—multidisciplinary approaches. Cereal Foods World 57:215–224

2. Codex standard for foods for special dietary use for persons intolerant to gluten (2008) Codex Alimentarius, International food standards. CODEX STAN 118-1979, adopted in 1979; amended 1983; revised 2008. Rome, Italy

3. Commission Regulation (EC) No 41/2009 of 21 January 2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. Off J Eur Union 2009;16(3)

4. Shan L, Molberg O, Parrot I, Hausch F, Filiz F, Gray GM, Sollid LM, Khosla C (2002) Structural basis for gluten intolerance in celiac sprue. Science 297:2275–2279

5. Edens L, van Der Hoeven RAM, De Roos AL, Harvey M (2005) Use of proline-specific endoproteases to hydrolyse proline-rich peptides at acid pH in food processing. International patent WO2005/027953A2, 31 March 2005

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