U
Uwe Schwarzenbolz
Researcher at Dresden University of Technology
Publications - 41
Citations - 1102
Uwe Schwarzenbolz is an academic researcher from Dresden University of Technology. The author has contributed to research in topics: Hydrostatic pressure & Chemistry. The author has an hindex of 16, co-authored 37 publications receiving 878 citations.
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Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitro
Ganiyu Oboh,Ganiyu Oboh,Adedayo O. Ademiluyi,Adedayo O. Ademiluyi,Ayodele J. Akinyemi,Thomas Henle,J.A. Saliu,J.A. Saliu,Uwe Schwarzenbolz +8 more
TL;DR: In this paper, the inhibitory action of polyphenol-rich extracts (free and bound) of C. olitorius on α-amylase, α-glucosidase and angiotensin I converting enzyme (ACE), as well as identifying the phenolic compound responsible for these activities were characterized.
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Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing
TL;DR: In this paper, African yam beans (Sphenostylis stenocarpa) were subjected to heat moisture treatments at 18% (HMT-18), 21%, 21%, 24%, 24%), 27%, and 28% and excess (Annealing) moisture levels.
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Protein Isolates from Bambara Groundnut (Voandzeia Subterranean L.): Chemical Characterization and Functional Properties
TL;DR: Differential scanning calorimetry studies of the two varieties of bambara groundnut proteins indicated that the thermograms of the micellised isolates have a higher denaturation temperature Td than their corresponding isoelectric isolates, which suggests that 7S vicilin may be the major storage protein in BambaraGroundnut isolates.
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Cross-linking of type I collagen with microbial transglutaminase: identification of cross-linking sites.
TL;DR: Labeling with the primary amine monodansylcadaverine revealed that at least half of the cross-links are located within the triple helical region of the collagen molecule, which might explain why the glutamine residues are inaccessible for mTG under nondenaturing conditions.
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Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.
Kemal Aganovic,Christian Hertel,Rudi F. Vogel,Reimar Johne,Oliver Schlüter,Oliver Schlüter,Uwe Schwarzenbolz,Henry Jäger,Thomas Holzhauser,Johannes Bergmair,Angelika Roth,Robert Sevenich,Robert Sevenich,Niels Bandick,Sabine E. Kulling,Dietrich Knorr,Karl-Heinz Engel,Volker Heinz +17 more
TL;DR: A review of the potential risks associated with HHP food applications based on available literature can be found in this article, where an overview on the historical development and fundamental aspects of HHP is presented.