Elke K. Arendt

Research interests

Publications

• Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

  Foods · 2020 · https://doi.org/10.3390/foods9030322

• Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits

  Annual Review of Food Science and Technology · 2018 · https://doi.org/10.1146/annurev-food-030117-012537

• Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

  Food Research International · 2017 · https://doi.org/10.1016/j.foodres.2017.03.045

• Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

  Plant Foods for Human Nutrition · 2016 · https://doi.org/10.1007/s11130-016-0583-0

• Brewers' spent grain: a review with an emphasis on food and health

  Journal of the Institute of Brewing · 2016 · https://doi.org/10.1002/jib.363

• Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

  Applied Microbiology and Biotechnology · 2015 · https://doi.org/10.1007/s00253-015-7172-2

• Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

  Critical Reviews in Food Science and Nutrition · 2015 · https://doi.org/10.1080/10408398.2012.761950

• Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

  Food Hydrocolloids · 2013 · https://doi.org/10.1016/j.foodhyd.2012.12.021

• Cereal grains for the food and beverage industries

  Woodhead Publishing Limited eBooks · 2013 · https://doi.org/10.1533/9780857098924

• Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

  Innovative Food Science & Emerging Technologies · 2012 · https://doi.org/10.1016/j.ifset.2012.06.002

• Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

  Food Hydrocolloids · 2012 · https://doi.org/10.1016/j.foodhyd.2012.11.032

• Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

  Journal of Cereal Science · 2012 · https://doi.org/10.1016/j.jcs.2012.06.005

• Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

  Trends in Food Science & Technology · 2009 · https://doi.org/10.1016/j.tifs.2009.10.014

• Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

  Food Chemistry · 2009 · https://doi.org/10.1016/j.foodchem.2009.07.032

• Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

  International Journal of Food Sciences and Nutrition · 2009 · https://doi.org/10.1080/09637480902950597

• Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

  European Food Research and Technology · 2009 · https://doi.org/10.1007/s00217-009-1184-z

• Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

  Food Microbiology · 2009 · https://doi.org/10.1016/j.fm.2009.07.001

• Impact of sourdough on the texture of bread

  Food Microbiology · 2006 · https://doi.org/10.1016/j.fm.2006.07.011

• Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

  Journal of Cereal Science · 2006 · https://doi.org/10.1016/j.jcs.2006.09.004

• Network Formation in Gluten‐Free Bread with Application of Transglutaminase

  Cereal Chemistry · 2006 · https://doi.org/10.1094/cc-83-0028

• Gluten‐Free Bread from Sorghum: Quality Differences Among Hybrids

  Cereal Chemistry · 2005 · https://doi.org/10.1094/cc-82-0394

• Potential of sourdough for healthier cereal products

  Trends in Food Science & Technology · 2005 · https://doi.org/10.1016/j.tifs.2004.03.008

• Recent advances in the formulation of gluten-free cereal-based products

  Trends in Food Science & Technology · 2003 · https://doi.org/10.1016/j.tifs.2003.09.012

• Characterization of proteolysis during the ripening of semi-dry fermented sausages

  Meat Science · 2002 · https://doi.org/10.1016/s0309-1740(01)00248-0

• Crust and crumb characteristics of gluten free breads

  Journal of Food Engineering · 2002 · https://doi.org/10.1016/s0260-8774(02)00244-3

Current projects

No projects listed.