Elke K. Arendt
University College Cork
446 Papers
2.4K Citations
Elke K. Arendt is an academic researcher from University College Cork. The author has contributed to research in topics: Chemistry & Gluten free. The author has an hindex of 78, co-authored 424 publications. Previous affiliations of Elke K. Arendt include University of Hohenheim & National University of Ireland.
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Papers
Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat.
TL;DR: In this article, the authors analyzed the vitamin E composition of amaranth, quinoa, and buckwheat pseudocereals using a one-step extraction with hexane followed by normal-phase HPLC coupled with a fluorescence detector.
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Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
N. Grasso,Yrjö H. Roos,Shane V. Crowley,Elke K. Arendt,James A. O'Mahony +4 more
- 01 Dec 2021
TL;DR: In this paper, an evaluation of the physicochemical properties of four commercial plant-based block-style products was conducted, with results compared with those for Cheddar and processed cheeses.
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Development of buckwheat and teff sourdoughs with the use of commercial starters.
TL;DR: The isolation of autochthonous LAB and yeasts from the stable teff and buckwheat Sourdoughs indicates that both flours represent an important reservoir for the isolation of novel and competitive starters for the production of gluten free sourdough bread.
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Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils
Loreto Alonso-Miravalles,Stephanie Jeske,Juergen Bez,Andreas Detzel,Mirjam Busch,Martina Krueger,Clara Larissa Wriessnegger,James A. O'Mahony,Emanuele Zannini,Elke K. Arendt +9 more
TL;DR: Isoelectric precipitation and ultra-filtration were investigated for their potential to produce protein products from lentils in this paper, and the assessment of the environmental performance showed that both LPIs exhibited promising properties and low carbon footprints in comparison to traditional dairy proteins.
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Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin.
Martin Vogelsang-O'Dwyer,Juergen Bez,Iben Lykke Petersen,Marcel Skejovic Joehnke,Andreas Detzel,Mirjam Busch,Martina Krueger,Lilit Ispiryan,James A. O'Mahony,Elke K. Arendt,Emanuele Zannini +10 more
TL;DR: Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow’s whole milk powder.
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