深夜亚洲福利久久

Books

Arendt EK and Dal Bello F (eds) (2008). Gluten-free Food and Beverages. Academic Press 鈥� Elsevier. ISBN978-0-12-373739-7.

Arendt EK and Dal Bello F (eds) (2009). Science of Gluten-free Food and Beverages. AACC Publishers, New York. ISBN 978-1-891127-67-0.

Arendt EK and Zannini (2013). Cereal grains for the food and beverage industry. Woodhead Publishing, ISBN 978-1-84569-563-7.

Book Chapters

Wolf G, Arendt EK and Hammes WP (1990). Nitrat- und Nitritreduktion durch Laktobazillen - eine M枚glichkeit zur Senkung des Nitratgehaltes bei Lebensmittln (Nitrate and nitrite reduction by lactic acid bacteria - one possibility to reduce the nitrate content in food).鈥滾ebensmittel-gesunde Ern盲hrung". Edited by K Gierschner & A Kohler, Verlag Markgraf, Weikersheim.

Kicherer M, Schneider T and Arendt EK. (1990) Methoden zur biologischen S盲urereduzierung in Wein (Methods to reduce the acid level in wine). "Lebensmittel-gesunde En盲hrung",. Edited by K Gierschner & A Kohler, Verlag Margraf, Weikersheim.

Marmion G, Strachotta T, and Arendt EK. (2000). Optimisation of enzyme activity in a mixed barley/malt brew using biological acidification. 鈥�Enzymes in grain processing鈥� p. 325-32. Edited by T Simoinen and M Tenkanen, Julkaisja-Utgivare-Publisher. 

Juchen ML, Douglas PE, Hartmeier W and Arendt EK (2000). Production of low-carbohydrate beer using yeast co-immobilised with amyloglucosidase. 鈥�Enzymes in grain processing鈥� p. 313-317. Edited by T Simoinen and M Tenkanen, Julkaisja-Utgivare-Publisher.

Goode DL, Halbert C and Arendt EK (2000). The use of malted barley and commercial enzymes in unmalted sorghum brewing 鈥�Enzymes in grain processing鈥� p. 321-325. Edited by T Simoinen and M Tenkanen, Julkaisja-Utgivare-Publisher.

Goode D and Arendt EK (2003). Effect of addition of exogenous enzymes when mashing with 100 % unmalted barley 鈥淩ecent Advances in Enzymes in Grain Processing鈥� p. 341-346. Edited by CM Courtin, WS Veraverbeke, J Delcour, AACC Press.

Goode D. and Arendt EK. (2003) Effect of endogenous enzymes when mashing with increasing levels of unmalted barley as adjunct in Recent Advances in Enzymes in Grain Processing, p. 347-352. Edited by CM Courtin, WS Veraverbeke, J Delcour, AACC Press.

Ulmer H.M., Houlihan JP, Barta RC, Goode DL, van Sindren D and Arendt EK (2003). Proteolytic acitivity of lactic acid bacteria and their effect on beer quality. Recent Advances in Enzymes in Grain Processing, p. 353-357. Edited by CM Courtin, WS Veraverbeke, J Delcour, AACC Press.

Clarke CI, Schober T, Dockery P and Arendt EK (2004). Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties. 鈥淯sing cereal science and technology for the benefit of consumers鈥�. p.163 鈥� 169. Edited by SP Cauvain, SS Salmon, LS Young, Woodhead Publishing Ldt.

Gallagher E, McCarthy D, Gormley TR, and Arendt EK. (2004) Novel ingredients in optimising gluten free bread acceptability. 鈥淯sing cereal science and technology for the benefit of consumers鈥�, p.355 鈥� 363. Edited by SP Cauvain, SS Salmon, LS Young, Woodhead Publishing Ldt.

Arendt EK, Schober T, Messerschmidt M and Scott B (2004) Comparison of the breadmaking potential of different sorghum hybrids. 鈥淯sing cereal science and technology for the benefit of consumers鈥�, p.62 鈥� 68. Edited by SP Cauvain, SS Salmon, LS Young, Woodhead Publishing Ldt.

Clarke CI, and Arendt EK. (2005). Application of sourdough technology to wheat bread. 鈥淎dvances in Food and Nutrition Research鈥�, volume 49, p 138-161. Edited S Taylor, Academic Press, Elsevier

Goode D, Woltschko EA, Beumont V, Quinn D, Ulmer HE and Arendt EK (2005). Mash rheological studies- the development and application of novel grain characterisation methods. 鈥淧roceedings of the EBC Congress鈥�, p. 9-21. ISBN90-70143-23-2.

Wijngaard HH, NicPhiarais BP, Ulmer HE, Good DL and Arendt EK (2005). Gluten-free beverages based on buckwheat. 鈥�Proceedings of the EBC Congress鈥�, p. 101-113. ISBN 90-70143-23-2.

Arendt EK and Ulmer H (2004). Der Einfluss der Fermentation auf die Eigenschaften von Teig und dessen Endproducte. 鈥�Berichtsband Forum Sauerteig 1鈥�. Edited by HJBuckenhuskes, Gesellschaft Deutscher Lebensmitteltechnologen e.V., Germany.

Arendt EK and Moore M (2006). Gluten free cereal based products. 鈥淏akery Products鈥�, p471 -495. Edited by Y.H.Hui, Blackwell Publishing Company, USA ISBN-10: 0-8138-0187-7

Arendt EK, Katina K, Luikkonen KH, Autio K, flander L, Poutanen K and Ulmer H (2006). Bedeutung des Sauerteiges f眉r Ern盲hrungsphysiologische Eigenschaften von Backwaren. 鈥淪auerteig Handbuch鈥�, p 57-70. Edited by M Gaenzle and M Brandt, ISBN3-89947-166-0.

Arendt EK and Goode D (2006). Development and supply of adjunct materials. 鈥淏rewing: new technologies鈥�, p. 30 鈥� 58. Edited by C. Bamforth, Woodhead Publishing Limited, USA ISBN13-978-1-84569-003-8.

Arendt EK and NicPhiaris (2007) Brewing and malting with gluten free cereals. 鈥淏eer in Health and Disease Prevention鈥�, edited by R. Preedy, published by Academic Press (Elsevier)

Arendt EK and F. Dal Bello (2007). Functional cereal products for those with gluten intolerance. 鈥�Technology of Functional Cereal Products鈥�, Edited by B. Hamaker, Woodhead Publishing Limited, USA.

Arendt EK and Moore M (2007) Gluten free cereal products. 鈥淣utraceuticals and Functional Foods鈥�. Edited by N. Cross, Blackwell Publishing Company, USA.

Arendt, EK, Renzetti, S and Dal Bello, F (2008). Dough microstructure and textural aspects of gluten-free yeast bread and biscuits. 鈥淕luten-Free Food Science and Technology鈥�. Edited by E Gallagher, Blackwell Publishing.

Arendt EK, Morrissey A, Moore MM and Dal Bello F (2008). Gluten free bread. 鈥淕luten Free Foods and Beverages鈥�, 289-311. Edited by EK Arendt and F Dal Bello. Academic Press 鈥� Elsevier. ISBN978-0-12-373739-7.

Kelly A, Moore MM and Arendt EK (2008). New Product development the case of gluten free food products. 鈥淕luten Free Foods and Beverages鈥�,413-430. Edited by EK Arendt and F Dal Bello, Academic Press 鈥� Elsevier. ISBN978-0-12-373739-7.

NicPhiaris B and Arendt EK (2007) Malting and brewing with gluten free cereals. 鈥淕luten Free Foods and Beverages鈥�,347-365. Edited by EK Arendt and F Dal Bello, Academic Press 鈥� Elsevier. ISBN978-0-12-373739-7

Kreisz S, Arendt EK, Huebner F, and Zarnkow M (2007) Cereal based gluten free functional drinks. 鈥淕luten Free Foods and Beverages鈥�, 373-389. Edited by EK Arendt & F Dal Bello, Academic Press 鈥� Elsevier. ISBN978-0-12-373739-7.

Schehl B, Mauch A, and Arendt EK, (2008) Malting of gluten free cereals 鈥淕luten Free Foods and Beverages鈥�, 373-389. Edited by EK Arendt and F Dal Bello, Academic Press 鈥� Elsevier. ISBN978-0-12-373739-7.

Arendt EK, and Renzetti S (2008) Novel approaches in the design of gluten free cereal products. 鈥淕luten free foods and beverages鈥�, p 89-99. Edited by Elke K. Arendt and Fabio Dal Bello, AACC Publishers, New York. ISBN 978-1-891127-67-0.

Arendt EK, Renzetti S and Dal Bello F (2009) Dough microstrucutre and textural aspects of gluten free yeast bread and biscuits. 鈥滸luten-free Food Science and Technology鈥�, p. 107鈥�130. Edited by E Gallagher, Wiley-Blackwell, Ltd. ISBN 978-4051-5915-9.

Arendt EK and Nunes MHB (2010). Processing gluten- free foods. In: Allergen management in the food industry, p333 -354. Edited by Boyle JI and Godefroy SE, Wiley &sons Inc. ISBN.

Arendt EK and Moroni AV (2010). Sourdough and Gluten-Free Products. In: Handbook of Sourdough Biotechnology, p 245-264. G盲nzle M. and Gobbetti M (), Springer, London, UK.

Hager AS, Zannini E and Arendt EK (2012). Formulating breads for specific dietary requirements. In: Breadmaking, p 711 鈥� 728. Edited by Cauvain S. Woodhead Publishing, ISBN 978-1-84569-382-4.

Zannini, E., Moroni, A., Belz, M., Faltermaier, A., Arendt, E., (2014). Breadmaking in: The Oxford Handbook of Food Fermentations (Chapter 11, p. 448-487). Edited by Charles W. Bamforth and Robert E. Ward, Oxford 深夜亚洲福利久久 Press, ISBN: 9780199742707

Patents

Arendt EK, DalBello F and Ryan LAM. (2009). Increasing the shelf-life of bakery and patisserie products by using the antifungal Lactobacillus amylovorans DSM 19280. European Patent Application PCT/EP2009/056229.

Arendt EK and Ryan LAM (2009). Method for the production of a gum base. European Patent Application EP2009/164443.