Elke K Arendt

Summary

Affiliation: University College Cork
Country: Ireland

Publications

  1. ncbi request reprint Impact of sourdough on the texture of bread
    Elke K Arendt
    Department of Food and Nutritional Sciences, University College Cork, Ireland
    Food Microbiol 24:165-74. 2007
  2. doi request reprint Development of buckwheat and teff sourdoughs with the use of commercial starters
    Alice V Moroni
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
    Int J Food Microbiol 142:142-8. 2010
  3. ncbi request reprint Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads
    Anika Wolter
    Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland
    Food Funct 5:564-72. 2014
  4. pmc Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
    Elke K Arendt
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Microb Cell Fact 10:S15. 2011
  5. doi request reprint Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
    Anika Wolter
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Electronic address
    Int J Food Microbiol 172:83-91. 2014
  6. doi request reprint The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread
    Markus C E Belz
    School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 96:493-501. 2012
  7. doi request reprint Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread
    Sandra Galle
    School of Food and Nutritional Science, University College Cork, Cork, Ireland
    Int J Food Microbiol 155:105-12. 2012
  8. doi request reprint Wheat bread biofortification with rootlets, a malting by-product
    Deborah M Waters
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
    J Sci Food Agric 93:2372-83. 2013
  9. doi request reprint Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients
    Outi E Mäkinen
    Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    Plant Foods Hum Nutr 68:90-5. 2013
  10. ncbi request reprint Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products
    Pedro M Oliveira
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
    Food Microbiol 37:78-95. 2014

Collaborators

Detail Information

Publications34

  1. ncbi request reprint Impact of sourdough on the texture of bread
    Elke K Arendt
    Department of Food and Nutritional Sciences, University College Cork, Ireland
    Food Microbiol 24:165-74. 2007
    ..In this review we will be discussing the effect of sourdough on wheat and rye bread as well as the potential of sourdough to improve the quality of gluten-free bread...
  2. doi request reprint Development of buckwheat and teff sourdoughs with the use of commercial starters
    Alice V Moroni
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
    Int J Food Microbiol 142:142-8. 2010
    ....
  3. ncbi request reprint Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads
    Anika Wolter
    Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland
    Food Funct 5:564-72. 2014
    ..In contrast, increased pGIs were found in quinoa (ctrl 95; Wc 106; Lp 103) and buckwheat sourdough breads (ctrl 80; Wc 89; Lp 86). ..
  4. pmc Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
    Elke K Arendt
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Microb Cell Fact 10:S15. 2011
    ..This review will highlight how sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread...
  5. doi request reprint Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
    Anika Wolter
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Electronic address
    Int J Food Microbiol 172:83-91. 2014
    ..Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. ..
  6. doi request reprint The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread
    Markus C E Belz
    School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 96:493-501. 2012
    ....
  7. doi request reprint Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread
    Sandra Galle
    School of Food and Nutritional Science, University College Cork, Cork, Ireland
    Int J Food Microbiol 155:105-12. 2012
    ..Results of this study demonstrated that EPS formed during sourdough fermentation can be successfully applied in gluten-free sorghum flours to improve their bread-making potentials...
  8. doi request reprint Wheat bread biofortification with rootlets, a malting by-product
    Deborah M Waters
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
    J Sci Food Agric 93:2372-83. 2013
    ..7-fermented rootlets were incorporated into wheat bread. The objective was to formulate a high-nutrition alternative to wholemeal breads with improved technological attributes...
  9. doi request reprint Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients
    Outi E Mäkinen
    Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    Plant Foods Hum Nutr 68:90-5. 2013
    ..This suggests that malt induced proteolysis does not influence the technological properties of a complex gluten free formulation...
  10. ncbi request reprint Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products
    Pedro M Oliveira
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
    Food Microbiol 37:78-95. 2014
    ..Applicability of LAB in plant protection and cereal industry is discussed. Specific case studies include Fusarium head blight, malting and baking. ..
  11. doi request reprint Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs
    Alice V Moroni
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Food Microbiol 28:497-502. 2011
    ..Representatives of these species can be selected as starters for the production of sourdough destined to GF bread production...
  12. doi request reprint Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
    Liam A M Ryan
    School of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    Int J Food Microbiol 146:276-83. 2011
    ..Breads containing sourdough fermented with L. amylovorus DSM 19280 were more effective in extending the shelf life of bread than the calcium propionate...
  13. doi request reprint Germination of cereal grains as a way to improve the nutritional value: a review
    Florian Hübner
    Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Crit Rev Food Sci Nutr 53:853-61. 2013
    ..Malt extracts have also been shown to be good substrates for the growth and application of probiotic bacteria...
  14. doi request reprint The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains
    Pedro M Oliveira
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
    Appl Microbiol Biotechnol 97:2053-65. 2013
    ..Prolamin storage proteins were more hydrophobic during barley fungal infection. F. culmorum interfered with the grain hydrolytic protein profile, thereby altering the grain's protein content and quality...
  15. ncbi request reprint Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review
    Claudia Axel
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 96:37-48. 2012
    ..This review describes the present situation of late blight disease and summarises current literature regarding the biocontrol of the phytopathogen P. infestans using antagonistic microorganisms...
  16. doi request reprint "Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria
    Agata M Pawlowska
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
    Adv Food Nutr Res 66:217-38. 2012
    ..The attention points out the several industrial patents concerning the use of antifungal LAB as biocontrol agent against spoilage organisms in different fermented foods and feeds...
  17. doi request reprint Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
    Alice V Moroni
    Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    Food Microbiol 26:676-84. 2009
    ..Thus, the use of sourdough in GF baking may be the new frontier for improving the quality, safety and acceptability of GF bread...
  18. doi request reprint Functional replacements for gluten
    Emanuele Zannini
    School of Food and Nutrition Sciences, University College Cork, County Cork, Ireland
    Annu Rev Food Sci Technol 3:227-45. 2012
    ....
  19. doi request reprint Applications of microbial fermentations for production of gluten-free products and perspectives
    Emanuele Zannini
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Appl Microbiol Biotechnol 93:473-85. 2012
    ..In this review, the role of a fermentation process for improving the quality of GF products and for developing a new concept of GF products with nutraceutical and health-promoting characteristics will be examined...
  20. ncbi request reprint A review of the application of sourdough technology to wheat breads
    Charmaine I Clarke
    Department of Food and Nutritional Sciences, National University of Ireland Cork, Ireland
    Adv Food Nutr Res 49:137-61. 2005
  21. doi request reprint Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough
    Sandra Galle
    University College Cork, Department of Food and Nutritional Science, Cork, Ireland
    Food Microbiol 28:547-53. 2011
    ..An increase in tan δ indicated decreased elasticity. The use of LAB producing HePS expands the diversity of EPS and increases the variety of cultures for use in baking...
  22. ncbi request reprint Pressure-induced gelatinization of starch in excess water
    Katleen J R Vallons
    a Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
    Crit Rev Food Sci Nutr 54:399-409. 2014
    ..Studies that are published in this area are reviewed, and the similarities and differences between starches gelatinized by pressure and by temperature are summarized. ..
  23. ncbi request reprint Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay
    Claudia Axel
    School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Anal Bioanal Chem 406:2433-44. 2014
    ..brevis R2Δ metabolism. Furthermore, this represents the first report of cyclic dipeptides quantification using stable isotope dilution assays in LAB cultures both in vitro and in a food system. ..
  24. doi request reprint Effects of cereal β-glucans and enzyme inclusion on the porcine gastrointestinal tract microbiota
    Padraigin Murphy
    Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
    Anaerobe 18:557-65. 2012
    ..Overall both O diets had a more positive influence on the counts of the beneficial microorganisms and richness of the Lactobacillus population in the porcine GIT...
  25. doi request reprint Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread
    Liam A M Ryan
    Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
    J Agric Food Chem 57:9563-8. 2009
    ....
  26. doi request reprint Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films
    Anna Sophie Hager
    School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
    J Agric Food Chem 60:6157-63. 2012
    ..Films containing gallic acid became more elastic. Gallic acid was found to potentially act like a plasticizer. Scanning electron microscopy was used to investigate the ultrastructure of the produced films...
  27. doi request reprint The effects of liquid versus spray-dried Laminaria digitata extract on selected bacterial groups in the piglet gastrointestinal tract (GIT) microbiota
    Padraigin Murphya
    Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
    Anaerobe 21:1-8. 2013
    ..The study indicated that the L/F-WS extract was superior to the L/F-SD extract in increasing the titre of beneficial bacteria in the gastrointestinal tract (GIT)...
  28. doi request reprint Rapid identification, by use of the LTQ Orbitrap hybrid FT mass spectrometer, of antifungal compounds produced by lactic acid bacteria
    Brid Brosnan
    Team Elucidate, Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland
    Anal Bioanal Chem 403:2983-95. 2012
    ..This method allows comprehensive profiling and comparison of different LAB strains and is also capable of the identification of additional compounds produced by these bacteria...
  29. doi request reprint Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt
    Pedro M Oliveira
    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
    Int J Food Microbiol 156:32-43. 2012
    ..Malt loss was over 27% higher in infected malt in comparison to the control. The results of this study revealed that 20% F. culmorum infected barley kernels lead to a significant reduction in malt quality as well as mycotoxin formation...
  30. doi request reprint The impact of salt reduction in bread: a review
    Markus C E Belz
    School of Food Science, Food Technology, and Nutrition, National University of Ireland, Cork, Ireland
    Crit Rev Food Sci Nutr 52:514-24. 2012
    ..This review describes the effect of salt reduction during bread production and the resulting problems, both technological and qualitative, as well as evaluating some techniques commonly used to replace sodium chloride...
  31. doi request reprint Exopolysaccharides from sourdough lactic acid bacteria
    Sandra Galle
    a Department of Food and Nutritional Science, University College Cork, Cork, Ireland
    Crit Rev Food Sci Nutr 54:891-901. 2014
    ..In this review, the current knowledge about the functional aspects of EPS formation by sourdough LAB especially in baking applications is summarized. ..
  32. doi request reprint Proteins in oats; their synthesis and changes during germination: a review
    Christina Klose
    Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
    Crit Rev Food Sci Nutr 52:629-39. 2012
    ..Oats protein products including globulin have been chemically modified by various methods to improve their functional properties...
  33. doi request reprint Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology
    Deborah M Waters
    Molecular Glycobiotechnology Group, Biochemistry, School of Natural Sciences, National University of Ireland, Galway, Ireland
    Enzyme Microb Technol 49:229-36. 2011
    ..Enzyme treated wheat flour fractions showed the effects of particular enzymes on appropriate substrates. This proteomic approach combined with rheological characterization is the first such report to the authors' knowledge...
  34. ncbi request reprint Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product
    Amalia G M Scannell
    Department of Food Science, University College Dublin, Dublin, Ireland
    Int J Food Microbiol 93:219-30. 2004
    ....