Abstract: A toothed washer, in particular for fixing a tube line introduced in a fluid connector in an insertion direction, including an annular base having a toothed washer central axis. At the inner circumference of the base, cutting teeth are respectively disposed as a single component on the base radially inward and obliquely to the toothed washer central axis and extending in the insertion direction over an overmolded resilient hinge section and an overmolded retaining section connected thereto. The cutting teeth are configured such that in the event of a fixing movement of the tube line, the cutting teeth cut-in against the insertion direction into an outer circumference of the tube line, wherein the cutting teeth include a cutting surface for cutting into the outer circumference of the tube line to be fixed.

Abstract: A method to validate ownership of a resource within a network, comprising selecting a group of at least two validation agents such that network routes between a validation agent of the group and entities of a group of one or more entities associated to the resource do not intersect. The method further comprises transmitting a property of the resource to be validated and an address indicator for the resource from a coordinating agent to the group of validation agents. Also, the method comprises querying the property of the resource from the entities using the validation agents of the group to determine queried properties; and evaluating the queried properties to validate ownership of the resource.

Abstract: A method to validate ownership of a resource within a network, comprising selecting a group of at least two validation agents such that network routes between a validation agent of the group and entities of a group of one or more entities associated to the resource do not intersect. The method further comprises transmitting a property of the resource to be validated and an address indicator for the resource from a coordinating agent to the group of validation agents. Also, the method comprises querying the property of the resource from the entities using the validation agents of the group to determine queried properties; and evaluating the queried properties to validate ownership of the resource.

Abstract: The present invention relates to the field of food production, in particular the provision of flour mixtures for the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can nevertheless be processed into doughs which meet the technical and rheological requirements of a wheat dough.

Abstract: A gluten-free baking mix comprising at least one gluten-free starch source and at least one gluten-free pentosan source, wherein the ratio of starch to pentosan corresponds to 8:1 to 30:1 and the pentosan source is selected from synthetically produced pentosans, pentosans purified from plant parts, ground oil seeds, particularly corn oil pressing residues, rapeseed oil pressing residues, sunflower oil pressing residues and linseed oil pressing residues, ground plant parts having a high pentosan content, particularly corn husks, corn bran, rice husks, sunflower seeds, linseed, hempseed, soy flour, coffee bean flour and carrot flour, and from ground oil plant parts having a high pentosan content and mixtures thereof is disclosed herein.

Abstract: The present invention relates to the field of food production, in particular the production and provision of a gluten-free baking mix for the preparation of gluten-free baked goods and bread.

Abstract: The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobacilli.

Abstract: The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier production of sourdoughs, while at the same time maintaining stabile quality, and the baked goods resulting therefrom.

Abstract: The present invention relates to an isolated and purified strain of the species Lactobacillus sanfranciscensis which produces levan. The present invention further relates to a method of producing the levan, and to a method of preparing various human or pet food products or cosmetic products which utilizes the levan and/or a strain producing the same.

Abstract: The present invention relates to an isolated and purified strain of the species Lactobacillus sanfranciscensis which produces levan. The present invention further relates to a method of producing the levan, and to a method of preparing various human or pet food products or cosmetic products which utilizes the levan and/or a strain producing the same.