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
Patent
Proces voor microbiële stabilisatie van bierbostel, microbiologisch gestabiliseerd bierbostel en toepassing daarvan
Jorge Gil-Martinez,Elke K. Arendt +1 more
- 14 Aug 2017
TL;DR: Proces voor het microbiologisch stabiliseren van vers bierbostel (BSG), het proces omvattende de stappen van: - het produceren van een maisch omvattenende gerstemout; het scheiden van het maisches van BSG; - verzamelen of het BSG, het aanzuren van heet BSG tot een pH lager dan 4, gekenmerkt doordat het Bregel, g
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Novel ingredients in optimising gluten-free bread acceptability.
Eimear Gallagher,T. R. Gormley,Elke K. Arendt +2 more
- 01 Jan 2005
TL;DR: In this paper, a wheat-starch-based gluten-free yeast bread formulation was used to improve the quality and sensory attributes of wheat-based yeast bread formulations and to study their effects on dough/batter rheology and baking characteristics.
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Past, present and future: the strength of plant-based dairy substitutes based on gluten-free raw materials
Stephanie Jeske,Emanuele Zannini,Elke K. Arendt +2 more
- 13 Aug 2018
TL;DR: The market is likely to shift towards alternative plants to meet consumers' needs and desire for healthy, flavourful and intriguing products as mentioned in this paper. But, there is still a need for much more diversified studies in order to overcome stability, textural, nutritional and sensory problems.
•Journal Article
Antioxidant potential of kvasses
TL;DR: JPI HDHL Food Processing for Health - Food Fermentations for Purpose: Health Promotion and Biopreservation; Narodowe Centrum Badan i Rozwoju.
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Patent
Method for the production of a gum base
Elke K. Arendt,Liam A. M. Ryan +1 more
- 02 Jul 2010
TL;DR: A method for the preparation of a gum base or chewable entity comprises the step of treating a mixture comprising cereal protein, for example gluten, and water, optionally in combination with sugar, sugar substitute or other functional ingredient, at a hydrostatic pressure of at least 100 MPa for at least 2 minutes as discussed by the authors.
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