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Elke K. Arendt
Researcher at University College Cork
Publications - 446
Citations - 25760
Elke K. Arendt is an academic researcher from University College Cork. The author has contributed to research in topics: Gluten free & Gluten. The author has an hindex of 78, co-authored 424 publications receiving 20890 citations. Previous affiliations of Elke K. Arendt include University of Hohenheim & National University of Ireland.
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Recent advances in the formulation of gluten-free cereal-based products
TL;DR: The current prevalence of coeliac disease, and recent advances in the preparation of gluten-free products, using starches, hydrocolloids, gums and novel ingredients and processes are reviewed.
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Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
TL;DR: The authors examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking.
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Impact of sourdough on the texture of bread.
TL;DR: The effect of Sourdough on wheat and rye bread as well as the potential of sourdough to improve the quality of gluten-free bread are discussed.
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Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
TL;DR: The availability of palatable pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease.
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Crust and crumb characteristics of gluten free breads
TL;DR: In this article, a commercial wheat starch (Codex Alimentarius) gluten free flour was supplemented with seven dairy powders (0, 3, 6, 9% inclusion rates based on flour weight).