University College Cork
|As first author||2|
|As last author||61|
Kieran M Lynch(13)
Stefan W Horstmann(5)
James A. O'Mahony(5)
Fabio Dal Bello(4)
Markus C E Belz(3)
... and 20 others
These arethe5 unique sources for Elke K Arendt's 90 publications. A single publication may appear in multiple sources. Click on a name or publication count to see the publications for a particular source.
|Ireland -> Cork Institute of Technology||1|
|Ireland -> Teagasc||8|
|Ireland -> Teagasc -> PubMed||5|
|Ireland -> University College Cork||81|
|Ireland -> University College Cork -> PubMed||55|
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 mins. Generally, the mixture is pressure treated at an elevated pressure of at least 250C. The temperature, pressure and treatment time may be varied provided that the combination of the three results in the modification of the viscoelastic properties of the mixture to resemble that of conventional chewing gum. The treatment time of the current invention is inversely related to the hydrostatic pressure and temperature of the treatment. Thus, if the pressure and/or the temperature are increased, the treatment time may be reduced.
The current inventions relates to a strain of Lactobacillus amylovorus designated FST 2.11 as deposited under the accession no DSM 19280 on 13th April 2007 in the DSMZ depository, and strains substantially similar thereto also encoding antifungal and bread antistaling properties and applications thereof.
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